African volcano burger recipe
Hot and juicy handmade burgers with added peri peri sauce. Cook them on a barbecue for the best results. The BBQ marinade can be used with other meats too.
The ingredients for the marinade should be sufficient for four burgers, though it might be a good idea to double up the amount of marinade you make so you have extra to add to your tastes, or have more to use another time (perhaps with this Mozambique chicken peri peri recipe). Of the marinade, Grant comments "this is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef, chicken, pork or lamb)."
Ingredients
For the burger- 640 g coarse ground beef mince
- 24 ml tomato ketchup
- 16 ml gluten-free soy sauce
- 40 ml peri peri sauce
- 4 slices Emmental cheese
- 1 sprinkling sea salt flakes
- 1 handful salad leaves, to serve
- 1 big gherkin, sliced
- 1 onion, sliced and sautéed, to serve
- 160 ml tomato sauce
- 120 ml fruit chutney
- 20 ml Worcestershire sauce
- 40 ml soy sauce
- 80 g onion, diced
- 32 g garlic, chopped
- 60 ml olive oil
- 80 ml red wine
- 40 ml cola
- 20 g BBQ spice blend
- 20 g cracked white pepper
- 32 g sea salt flakes
- 32 g chopped thyme
- 12 g paprika
- 20 ml peri peri sauce
Details
- Cuisine: South African
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 6 mins
- Serves: 4
Step-by-step
- To make the marinade: mix all the marinade ingredients together thoroughly and leave to rest in the fridge. After 30 minutes, pour liberally over the beef and marinade for at least 3 hours prior to cooking.
- To make the burgers: mix the marinated beef, tomato ketchup, soy sauce and peri peri sauce together. Portion and shape into burger patties. Interleave with baking parchment, and leave to rest in covered container in fridge.
- Place burgers on grill. Cooking time will be 4-7 minutes, depending on how rare you like your burgers. Baste liberally with the BBQ marinade sauce when turning for the first time. Repeat for the second turn. On the third turn, baste with the BBQ marinade sauce again and place a slice of Emmental on each.
- Season both sides of burgers with sea salt flakes to taste. Light the grill.
- Cover and leave to cook for another minute so the cheese melts.
- Place burgers in the buns - you can add gherkin slices, salad leaves and sautéed onions if you like them.
This recipe was devised by Grant Hawthorne for use with his African Volcano sauce range
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