Recipe: Chef Mynhardt Joubert's Kudu Burger

A delicious venison burger you can make from scratch.


Kudu Burger | House and Leisure

Make your own delicious kudu burger with this tasty recipe from celebrity chef Mynhardt Joubert – and word to the wise, it's even better when paired with Roodeberg Red wine.

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Recipe: Mynhardt Joubert's Kudu Burger


Burger patties
  • 1kg kudu or beef mince
  • 500g pork mince
  • 2 large red or white onions, chopped
  • 60g chopped parsley
  • 100g tomato paste
  • 1 carrot, grated
  • 1 cup breadcrumbs
  • 2 extra-large eggs
  • 1T Nomu African rub
  • 1t toasted coriander seeds
  • salt and pepper, to taste
'Askoek' rolls
  • 1 kg flour
  • 1 packet instant dry yeast
  • 1T sugar
  • 50ml canola oil
  • 1T salt
  • 450ml lukewarm water


Mix all the burger patty ingredients together and divide mixture into 10 balls.

Roll the patties, wrap in cling wrap and rest in the fridge for at least an hour.

Fry in a pan with a little oil or on an open fire until medium cooked and allow to rest.

For the 'askoek', put the flour in the middle of a large mixing bowl and make a well in the centre.

Place yeast, sugar, oil and salt in the well in the flour mixture, mix and form a well again.

Pour the water, little by little, into the well and mix slowly until all the water is incorporated.

Knead the dough for approximately 5–10 minutes until soft and elastic.

Cover the dish, place in a warm spot and let it rise until double in volume.

Remove the dough, and gently roll out on a floured surface to about 2cm thick.

Cut into squares. Leave a little to rise again and place directly onto moderate coals, covering the top with a layer of the warm ash.

Bake until the 'askoek' rolls sound hollow to the touch. Dust off the ash before serving.

Serving suggestion

Serve the burgers with green leaves, cucumber 'spaghetti', caramelised onions and spicy mayonnaise inside an 'askoek' roll.

Prep time: 30 minutes / Cook time: 15 minutes / Serves: 8–10 

ALSO READ: Q&A with Chef Mynhardt Joubert