South African Boerewors Burger with Peppadew Salsa version II
Ingredients
Peppadew Salsa:
1 Mango – peeled & diced
1 cup mild jarred Peppadew – diced
1/2 tsp ground nutmeg
1/2 tsp Jamaican allspice
1 lime – juiced
I TBS Sutter Home Zinfandel wine
Burger:
2 1/2 lbs. ground chuck
3 oz prosciutto – diced thinly
½ cup Sutter Home Zinfandel wine
5 TBS Worcestershire sauce
3 cloves garlic finely minced
3 TBS ground coriander seed
1 1/2 tsp. freshly grated nutmeg
1 1/2 tsp. dried ground thyme
1 tsp. ground allspice
2 tsp. sea salt
1 tsp. pepper
Colavita Olive Oil for the toasting of spices & the brushing of the grill racks
6 Kaiser Rolls from the bakery, sliced in half horizontally
6 slice of Tomatoes – ¼†slices
Instructions
Step by Step Instructions –
Peppadew Salsa:
In a small mixing bowl combine peel 1 Mango & diced, dice 1 cup mild jarred Peppadew, 1/2 tsp ground nutmeg, 1/2 tsp Jamaican allspice, juice 1 lime, I TBS Sutter Home Zinfandel wine. Mix well to combine. Refrigerate until you build your burgers.
Burger:
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 1/2 lbs. of ground chuck. Finely dice 3 oz of prociutto and add to bowl.
Add ½ cup Sutter Home Zinfandel wine, 5 TBS Worcestershire sauce 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 1/2 tsp. freshly grated nutmeg, 11/2 tsp. dried ground thyme, 1 tsp. ground allspice, 2 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 and 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. Remove from Grill and let rest until you plate.
Slice the Kaiser rolls horizontally, keeping tops with their partners and lightly toast the buns.
Remove from heat and prepare to plate your burgers.
During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees.
To plate:
Slice Tomatoes into ¼†slices
Place the bottom of the roll on the plate, spoon on 2 TBS of the Peppadew Salsa on the Kaiser bottom then top with the burger. Top the burger with a Tomato slice and place the lid of the roll on top and serve.
2006 – ToniLee M. Monteparte