Save to your scrapbook
Heston's Boerewors burger
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
'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
Copyright © Heston Blumenthal 2010
If you don’t have time for a barbecue, you could grill or pan-fry the burgers instead.
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.
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.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in June 2010.