I don’t need anything to inspire me to make a burger; I wake up in the morning feeling like having a burger right there and then. For these burgers though I have decided to add a little African twist by adding Chakalaka seasoning to the burger and in the spicy tomato sauce. A burger needs chips, so I did make some thinly sliced chips, but for those who want something a little different, I included a cheddar potato bake, and as mielies are more African as any other vegetable, I made some Sweetcorn puffs with my Chakalaka burger.
This is my entry into this weeks P&P Freshlyblogged competition, please vote for it at http://freshlyblogged.co.za/recipe/chakalaka-burger-sides/
Sweetcorn Puffs
Ingredients:
½ cup flour
½ tsp baking powder
1 tsp salt
½ tsp ground black pepper
Handful grated cheddar
1 tin sweet corn kernels drained
1 egg
½ cup milk
Oil for deep frying
Method:
Sift the flour, baking powder and salt together.
Add the pepper, sweet corn and cheese and mix through.
Mix the milk and egg together
Add everything together and mix through
Heat oil and drop spoonfuls in the oil, fry until golden brown.
Onion Rings
Ingredients:
1 large onion cut into thin rings
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp baking powder
1 egg
1/2 cup milk
Cooking oil for deep frying
Method:
Mix milk and egg together
Mix flour, baking powder, salt and pepper together
Mix the milk/egg mixture and the flour mixture together and blend together into a smooth batter
Heat oil
Dip onion rings in batter, drop into hot oil and fry until golden brown on both sides.
Potato and cheddar bake:
Ingredients:
600g potato thinly sliced
1 ½ cup milk
2 tablespoons flour
2 tablespoons butter
1 cup grated cheddar
1 tsp sugar
½ tsp pepper
Method:
Melt butter in pan
Add flour to butter and mix into a paste
Add milk and stir until the butter/flour has dissolve into the milk
Add the salt and pepper and stir through
Add the cheese, mix and cook until all the cheese have melted
In a large (or four individual) greased ovenproof dish pack a layer of potatoes
Pour some of the cheese sauce over the potatoes
Repeat until all the potatoes and sauce have been used
Bake for 45 minutes in a 200°C oven
Chips
Ingredients
400g potatoes
Oil for deep frying
Method:
Cut potatoes into thin strips
Heat oil in a deep pot
Deep fry chips until golden brown and crispy
Remove from oil and drain
Spicy Tomato Sauce
Ingredients:
4 large tomatoes
1 tsp Chakalaka seasoning
½ tsp salt
½ tsp pepper
Method:
Grill tomatoes on a warm grill until the skin starts to blacken and pulls away from the flesh
Remove from heat and peel tomatoes
Puree the tomatoes
Add the spices and cook for 30 minutes over medium heat
Serve as a dipping sauce, or pour over burger.
Burger:
Ingredients:
500g beef chuck minced
1 egg yolk
½ onions very finely chopped
1 ½ tsp Robertsons Chakalaka Spice
½ tsp salt
½ tsp ground black pepper
1 tin sweet pimento
Iceberg lettuce
P&P sweet and sour gherkins thinly sliced
1 tomato cut into thin slices
½ cup Spur basting sauce
3 tablespoons olive oil
4 burger buns
Butter
Method:
Mix together the beef chuck mince, chakalaka spice, salt, pepper, onion and egg yolk.
Divide the meat in 4 equal pieces and form into burger patties
Mix the Spur basting sauce and 2 tablespoons of the oil together
Heat grill to high
Brush the burger patty with the basting sauce / oil mixture on one side
Put the burger patty on the grill with the brushed side facing the grill.
Brush the other side with the basting sauce
Grill to medium, turning twice and brush with the basting sauce every time.
Drain the pimento
Pat dry with kitchen paper
Brush with 1 tablespoon olive oil
Grill on both sides until it just starts to blacken
Remove from heat.
Cut burger buns in half and grill until it just starts to brown
Butter the rolls
Add lettuce, pimentos, gherkins, tomatoes and then a patty to a burger bun
Push a small sosatie stick into each patty and stack onion rings on top.
Serve with potato bake, chips and sweet corn puffs on the side and use the tomato sauce as a dipping sauce, or add on top of burger.
Bon appetite
Potjie
