porkstrich burgers

Porkstrich Burgers! A combination of ostrich mince with pork sausage filling!

It’s Heritage Month and of course we’ll be celebrating with a braai, particularly as this is also the month we’re launching our brand new Oryx Desert Braai Salt!  So we asked Chef Peter Ayub and Chef Angie Boyd to create something special and just a bit different for the braai this month.  Here’s their unique invention: Porkstrich Burgers!  A combination of ostrich mince with pork sausage filling!

Burgers

Ingredients – serves 2

  • 500g Ostrich Mince (125g per patty)
  • Good Quality Pork Sausages
  • You need 1 Pork sausage per patty
  • 1 medium red onion finely diced
  • 1 cup of fresh Coriander finely chopped
  • Burger Buns
  • Fresh Tomato and Lettuce for garnishing
  • Oryx Desert Braai Salt and Oryx Desert Pepper to season
  • To brush over burger patties while on the braai  BASTING – 1 Tablespoon soya sauce, teaspoon honey, teaspoon mustard, 2 tablespoons good quality local Olive oil and a splash of vinegar (mix together in bowl)
  • Have ready with a pastry brush to baste the patties

Burgers

Method

  • Take the pork sausage meat out of the casing
  • In a bowl mix together the ostrich mince, pork sausage meat, coriander, red onion and season with Oryx Desert Braai Salt and Oryx Desert Pepper
  • Shape out good sized burger patties and allow to rest for about 30 min before putting on the braai
  • Braai over medium coals – cook as you would like – we like medium done
  • And remember to baste the patties with the basting sauce as you braai them
  • Assemble the burgers onto burger buns with Lettuce and tomato
  • Serve with Sweet Potato and Rocket Salad

Chef’s Tip: Try to get the best available pork sausages/bangers (Woolworths does an excellent Pork Sausage).

 

Sweet Potato and Rocket Salad 

 Serves 2 to 4 

Ingredients

  • 4 medium sized sweet potatoes (washed and keep skin on)
  • 2 /3 generous bunches of fresh rocket (don’t forget to rinse)
  • 1 cup of Double Greek Yoghurt
  • A good generous glug of good quality local extra virgin olive oil
  • A squeeze of lemon juice
  • Oryx Desert Smoked Salt and Oryx Desert Pepper to season
  • 1 teaspoon of Smoked Paprika

Method

  • Cut Sweet Potatoes into even chunks (keep skin on – gives more flavour and so good for you)
  • Place Sweet Potato Chunks into a pot of cold water – and bring to the boil
  • Simmer until your sweet potato chunks are tender – important not too soft – otherwise you will end up with mash
  • Drain water off the sweet potatoes and place into a bowl
  • While still hot – season with Oryx Desert Smoked Salt and Oryx Desert Pepper, add olive oil and smoked paprika – toss carefully and slowly
  • Cover and leave the sweet potatoes to cool
  • Season your yoghurt with Oryx Desert Smoked Salt and Oryx Desert Pepper and a squeeze of lemon juice
  • Tear your  Rocket in nice pieces
  • Once sweet potatoes have cooled – carefully toss in yoghurt and rocket
  • Serve immediately with your “Porkstrich” Burgers

Chef’s Tip: When cooking sweet potatoes, water must be cold to start with otherwise you’ll  end up with glassy potatoes. You can use plain natural yoghurt – our preference is to use thick Greek yoghurt for extra body and richness.

 

Sense of Taste chefs

www.senseoftastechefschool.com

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