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    Heston's Boerewors burger

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    Heston's Boerewors burger

    'As football fever takes over, I will be barbecuing my way through the highs and lows of the World Cup, and no South African braai (barbecue) is complete without a boerewors a coiled sausage of spiced pork and beef mince. My version of this classic summer dish is for burgers (rather than sausages) but with the same traditional spices' Heston

    • Attributes

    Serves: 6

    Ingredients

    • 20 g Cooks' Ingredients Breadcrumbs
    • 10 g coriander seeds
    • 500g Waitrose Aberdeen Angus Beef Mince (typically 20% fat)
    • 500g essential Waitrose British Pork Mince (typically 8% fat)
    • ¼ tsp ground cloves
    • ½ tsp ground nutmeg
    • 10 g salt
    • 1½ tsp ground black pepper
    • To serve:
    • French’s Mustard, tomato ketchup and mayonnaise mixed together (to taste) or on their own
    • Shredded iceberg lettuce
    • gherkins
    • Slices of Waitrose Le Gruyère, Norwegian Jarlsberg or Emmi Emmentaler
    • essential Waitrose 6 White floured baps
    • Sliced tomatoes

    Method

    1. Light the barbecue. While it is heating up, toast the coriander seeds for 2 minutes in a medium-hot frying pan and grind into a powder using a spice grinder or pestle and mortar. Pass the seeds through a sieve and discard the husks.
    2. In a large bowl, mix together the powdered coriander seeds, beefmince, pork mince, ground cloves, ground nutmeg, salt, pepper and breadcrumbs until all the ingredients are thoroughly incorporated.
    3. Divide the mixture into 6 balls approximately 200g in weight.Between the palms of your hands, gently flatten each ball intoa burger with roughly the same diameter as the bap andapproximately 2cm thick.
    4. When the charcoal has reached the right heat (when it hasturned white), place the burgers directly above the charcoal,flipping them over every 15–20 seconds until the meat is cooked to your liking. Just before the burgers are cooked, add a slice of cheese to each one and, if your barbecue has a lid, close it for 1 minute to melt the cheese. If your barbecue doesn’t have a lid, place the cheese-topped burgers under the grill for 1 minute or until the cheese melts. At the same time, gently toast the baps on the barbecue. Serve the burgers in the toasted baps with your choice of garnishes and condiments. copyrigh

      5. Copyright © Heston Blumenthal 2010

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    Cook's tips

    If you don’t have time for a barbecue, you could grill or pan-fry the burgers instead.

    Drinks recommendation

    Waitrose Foundation Cederberg Shiraz 2008, South Africa. There’s no better match for a well-seasoned burger than a smooth Shiraz with hints of black pepper and blackberries.

    Notes on ingredients

    Meat: We advise you check that the burger is cooked all the way through, with no pink meat and making sure the juices run clear.

    Comments

    Average user rating

    3 stars

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