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Ingredients (22)

SALSA

80 ml	cocktail tomatoes — quartered
1/4	red onion — finely chopped
15 ml	sweet chilli sauce
	salt — to taste
	pepper — to taste
MAYONNAISE
60 ml	mayonnaise — French-style
60 ml	sour cream
5 ml	lemon juice
1/2 tsp	paprika — smoked
1/2 tsp	garlic — salt

PATTIES

500 g	boerewors
1	spring onions — finely chopped
100 g	cheddar — diced
4	back bacon
	to serve — to serve
2	burger buns — halved and toasted
4	lettuce — cos
6	gherkins — sliced
2	ham — Gypsy, sliced
2	eggs — fried
	preserved ginger, including the syrup

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Method:

For the salsa, combine all of the ingredients, season to taste and set aside.

For the mayo, combine all of the ingredients together and set aside.

For the patties, cut the boerewors casing open and remove the meat. Combine the meat with the spring onions and cheese and form into 4 patties that would fit the buns. Wrap each patty in a slice of bacon. Heat the olive oil in pan over medium heat and fry the patties off until lightly charred and cooked to your liking, 2-3 minutes per side.

To serve, top the base of each toasted bun with some of the mayo. Add some lettuce leaves, gherkins and the first patty on top. Add the ham, second patty and fried egg. Top the burger off with the salsa and top half of the bun. Serve the wedges with the remaining mayo for dipping. Serve with Windhoek beer.

TIP: To make quick potato wedges, prick a few potatoes with a fork and microwave for 4 minutes on each side. Slice the potatoes into wedges and fry off in hot oil until golden and crisp, 2-3 minutes.

In partnership with Windhoek.