Make your own delicious kudu burger with this tasty recipe from celebrity chef, Mynhardt Joubert, perfect when paired with Roodeberg Red.
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Prep time: 30 mins / Cook time: 15 mins / Serves: 8 – 10 burgers
1 kg Kudu or beef mince
500g Pork mince
2 Larger red or white onions, chopped
60g Chopped parsley
100g Tomato paste
1 Carrot, grated
1 Cup breadcrumbs
2 Extra large eggs
1 Tbsp NOMU African rub
1 Tsp scorched coriander
Salt and pepper
1 kg Flour
50 ml canola Oil
1 Packet instant dry yeast
1 Tbsp sugar
1 Tbsp salt
450ml Luke warm water
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Mix all the burger patty ingredients together and divide mixture into 10 balls. Roll the patties, wrap in cling wrap and let it 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 flour mixture and form a well again. Pour the water, little by little, in the middle of the well and mix the flour slowly, until all water is used. Knead the dough for approximately 5 – 10 minutes until soft and elastic. Cover the dish, place on a warm place and let it rise until double in volume.
Remove the dough, and gently roll out on a floured surface to about 2 cm 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 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 of top of an ‘askoek’.