South African Boerewors Burger with Monkey Gland Sauce
Monkey Gland Sauce:
Â¾ cup Major Grey Chutney
4 TBS fire roasted tomatoes in a can
6 TBS Sutter Home Melot wine
2 TBS salted butter
2 TBS Worcestershire sauce
Â½ tsp. liquid smoke
1 tsp. sea salt
Â½ tsp. pepper
2 lbs. ground chuck
Â½ lb. panchette diced thinly
Â½ cup Sutter Home Merlot wine
5 TBS Worcestershire sauce
2 TBS salted butter softened
3 cloves garlic finely minced
3 TBS ground coriander seed
1 tsp. freshly grated nutmeg
1 tsp. dried ground thyme
1 tsp. ground allspice
3 tsp. sea salt
1 tsp. pepper
6 Kaiser Rolls from the bakery, sliced in half horizontally
Colavita Olive Oil for the toasting of spices & the brushing of the grill racks
Step by Step Instructions â€“
Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees
Monkey Gland Sauce:
In a small bean pot combine the Chutney, fire roasted tomatoes, wine, butter, Worcestershire sauce, liquid smoke, sea salt & pepper. Mix well to combine.
Place onto grill and cook down until glossy & reduced by half. (aprox. 20 to 30 mins.)
Remove and set aside until serving.
Grease the grill racks with the Colavita Olive Oil.
Turn up grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees.
In a large mixing bowl place 2 lbs. of ground chuck.
Finely dice Â½ lb. of panchetta and add to bowl.
Add Â½ cup Sutter Home Merlot wine, 5 TBS Worcestershire sauce, 2 TBS salted butter to the mixing bowl.
Finely chop 3 cloves garlic and add to the mixing bowl.
In a small sauce pan combine 3 TBS ground coriander seed, 1 tsp. freshly grated nutmeg, 1 tsp. dried ground thyme, 1 tsp. ground allspice, 3 tsp. sea salt, 1 tsp. pepper. Mix all ingredients well. Place the pan on the grill and toast the spices to release the oils in them. Remove from heat after 2 to 3 mins.
Sprinkle the spices over the meat in the mixing bowl and mix all the ingredients well. Separate the mixture into 6 equal parts and form into patties.
Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins.
During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees.
Place the bottom of the bun on the plate,
Top with the burger and spoon on 1 Â½ to 2 TBS of monkey gland sauce on top of the burger.
Place the lid of the bun on top and serve.
2006 â€“ ToniLee M. Monteparte