Boerewors burger with monkey gland sauce

4 servings Prep: 20 mins, Cooking: 50 mins

By Food24 April 24 2020
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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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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.


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. 

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