Braaied Boerewors Burgers

You’ll need:
500g Lean Beef Mince
500g Pork Mince
10g coriander seeds, roasted, pounded and sieved
¼ tsp ground cloves
½ tsp ground nutmeg
¼ ground allspice
1 tsp brown sugar
1 Tbs brown vinegar
Oryx Desert Salt and freshly milled black pepper
Castle Milk Stout Barbecue Sauce, recipe below

To serve:
6 Slices cheese
Cheddar or Jarlsberg
6 Hamburger rolls
Shredded crispy lettuce
sliced tomatoes
gherkins
squeezy mayonnaise
chutney

Method:
In a large bowl mix together the beef and pork mince, the coriander seeds, ground cloves, ground nutmeg, sea salt, freshly milled black pepper until well combined. Using a scale divide the mixture evenly into 6 portions – should be about 200g in weight. Form into patties about the size of the rolls. If you are going to braai them, put the burgers directly above the white coals, baste lavishly with the beer marinade, and turn them every 30 seconds until the patties are cooked. There should be no pink juice running out of them. Just before they are done, place a slice of cheese on top of each pattie and allow it to melt. While you are braaing the patties, toast the rolls lightly. Place the patties in the toasted rolls and garnish with the lettuce, tomato, gherkins, and dribble with the beer marinade.

These patties can as easily be cooked in a frying pan.

Castle Milk Stout Braai Sauce

You’ll need:
250ml of Castle Milk Stout
250ml Morgenster Extra Virgin Olive oil
Thumb sized piece of fresh ginger
6 fat cloves of crushed garlic
2 Tbs fresh thyme – finely chopped
good pinch dried chili flakes
2 Tbs moskonfyt
Oryx Desert Salt and freshly milled black pepper

Method:
In a small saucepan, bring the beer to the boil and reduce to about 50ml and allow to cool.
Place the remaining ingredients in a small bowl and whisk in the cooled beer. Cover and allow to rest overnight before using as a basting sauce.

Sufficient for 6 people