Kudu fillet burger
|400 g||kudu — fillet|
|200 g||pork mince|
|1||bread — stale slice, made into breadcrumbs|
|1||handful of fresh basil leaves — roughly chopped|
|2||onions — chopped|
|4||garlic — cloves, chopped|
|1 tsp||coriander — ground|
|1 tsp||allspice — ground|
|1 tsp||paprika — smoked|
|freshly ground black pepper|
|fresh chillies — 573|
Chop your onions and garlic and fry until lightly browned in some olive oil.
Cut slices of kudu (or your choice of Venison, lamb or beef) fillet and chop into a small dice.
Put the diced meat into a bowl big enough to take all of the ingredients.
Add the pork mince, bread crumbs, roughly chopped basil, whole fresh free range egg, plenty of salt and freshly ground black pepper, coriander powder, allspice powder and the cooled browned onion and garlic.
Mix well with your hands.
Wash your hands and pour a little olive oil into your palms.
Once your hands are well coated with the oil – roll a handful of the meat mixture into a ball. Pat smooth and then flatten into a patty.
Place the patties onto a tray and refrigerate them for about an hour.
Good burgers are all about smoky ‘chargrilled-ness’, so either light a fire or stoke up your gas braai and cook the patties.
Cut your hamburger rolls in half and lightly toast the insides on your grill, then butter each side.
On the bottom bun place a nice fresh leaf of lettuce.
Top with a few slices of juicy tomato, and add your Kudu patty.
Then add a slice of your favourite cheese, and top with sauce of your choosing.