Name: Boerewors burger with monkey gland sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500 g boerewors casing removed; 30 ml Worcestershire sauce; 30 ml tomato sauce; 30 g breadcrumbs dry; oil for frying; 10 ml oil for frying; 1 onion finely chopped; 2 garlic cloves, crushed; 125 ml water; 1 tomato chopped; 250 ml tomato sauce; 125 ml Worcestershire sauce; 250 ml chutney hot; 50 g sugar; 30 ml white wine vinegar; 5 ml Tabasco sauce; 60 g butter; 8 bread slices; 1/2 lettuce head; 2 tomatoes; 4 cheddar cheese slices

Recipe Disclaimer

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Ingredients (21)

500 g	boerewors — casing removed
30 ml	Worcestershire sauce
30 ml	tomato sauce
30 g	breadcrumbs — dry
	oil — for frying
10 ml	oil — for frying
1	onion — finely chopped
2	garlic — cloves, crushed
125 ml	water
1	tomato — chopped
250 ml	tomato sauce
125 ml	Worcestershire sauce
250 ml	chutney — hot
50 g	sugar
30 ml	white wine vinegar
5 ml	Tabasco sauce
60 g	butter
8	bread — slices
1/2	lettuce — head
2	tomatoes
4	cheddar cheese — slices

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Method:

1. Put the boerewors mince, Worcestershire sauce, tomato sauce and breadcrumbs in a bowl and mix well.

Shape the mince into 4 hamburger patties and chill in the fridge.

Sauce

2. Heat oil in a pot over medium heat and fry the onion and garlic until tender. Add the remaining ingredients and stir thoroughly. Reduce the heat and simmer for 30 minutes, stirring occasionally.

To finish

3. Heat oil in a pan over medium heat and fry the patties for about 8 minutes or until done to your liking.

To serve

4. Spread butter on one side of each slice of bread. In a dry pan over medium heat, toast the slices on the buttered side. Layer lettuce, tomato and cheese on the unbuttered sides of 4 slices.

5. Top with patties and spoon monkey gland sauce over.

6. Close the burgers with the remaining bread, toasted side up. Serve with chips.