20 Jun Kudu Burger

Posted at 09:07h in Beer, Game, Mains, Recipes, Red Wine by

Kudu Burger
Kudu Burger
Print Recipe
Making home made burgers is something that I grew up with and for the most part this is my mother's recipe. Making Burgers with Kudu mince works really well, is affordable and matches perfectly with Roodeberg Red. It is also good to feed the masses and a fun activity for the whole family to get involved in. Making your own buns or "Askoeke" is even more fun and gives an incredible taste to the burgers. This recipe is from Aunt Nellie from Oudtshoorn.
Servings Prep Time
8 - 10 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 - 10 people 30 minutes
Cook Time
15 minutes
Kudu Burger
Kudu Burger
Print Recipe
Making home made burgers is something that I grew up with and for the most part this is my mother's recipe. Making Burgers with Kudu mince works really well, is affordable and matches perfectly with Roodeberg Red. It is also good to feed the masses and a fun activity for the whole family to get involved in. Making your own buns or "Askoeke" is even more fun and gives an incredible taste to the burgers. This recipe is from Aunt Nellie from Oudtshoorn.
Servings Prep Time
8 - 10 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 - 10 people 30 minutes
Cook Time
15 minutes
Ingredients
Kudu Patties
  • 1 kg kudu mince alternatively beef mince
  • 500 g pork mince
  • 2 large white or red onions chopped
  • 60 g parsley chopped
  • 100 g tomato paste (2 packets)
  • 1 carrot grated
  • 1 cup breadcrumbs
  • 2 extra large eggs
  • 1 tbs NOMU African Rub
  • 1 tsp coriander scorched
  • pinch Salt & Pepper
"Askoek"
  • 1 kg Flour
  • 50 ml B-well Canola oil
  • 1 packet instant dry yeast
  • 1 tbs sugar
  • 1 tbs salt
  • 450 ml lukewarm water
Instructions
Patties
  1. Mix all the ingredients together and divide the mixture into 10 balls. Roll the patties, wrap in cling wrap and let rest in the fridge for at least an hour. Fry in a pan with a little oil or on the open fire until medium cooked and allow to rest.
  2. Serve the burgers with green leaves, cucumber spaghetti, caramelised onions and a spicy mayonnaise on top of an “Askoek.”
"Askoek"
  1. 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.
  2. Pour the water little by little in the middle of the well and mix flour slowly until all water is used. Knead the dough for approximately 5 to 10 minutes until soft and elastic. Cover the dish, place in a warm place and let it rise until double volume.
  3. Remove dough and gently roll out on a floured surface to about 2 cm thick. Cut into squared. Leave a little to rise again and bake on moderate coals.