20 Mar Pulled beef, chicken and pork burgers with tomato relish, mushroom cream and curried peach sauce served with chopped tomato and black bean salad and an old school fridge tart
Posted at 07:07h
in Beef, Chicken, Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Pork, Recipes, Side dishes & Salads, White Wine




Ingredients
Burgers
- 12 SASKO seeded burger buns
- 1,3kg corned beef, cooked and pulled
- 2 cups BBQ sauce
- 1 whole roasted chicken, meat removed and shredded
- 1 cup sweet chilli sauce
- 1,3 kg gammon, cooked and pulled
- 2 cups mayo
- 45 ml Whole grain Dijon mustard
Chopped salad salsa
- 4 large salad tomatoes, chopped
- 1 large cucumber chopped
- 1 large red onion chopped
- A handful of parsley, chopped
- 1 tin Rhodes Quality black beans, drained and rinsed
- 50 ml red wine vinegar
- 50 ml Willow Creek blood orange flavoured olive oil
- Salt and pepper to taste
Fridge tart
- 500 grams SASKO vanilla bake mix, prepared according to package instructions
- 2 tins condensed milk
- 1 cup lemon juice
- 200 grams red glace cherries, halved
- 250 grams Marshmallows halved - keep some for garnish
- 2 cups cream
- 10 ml Vanilla essence
- 2 tins Rhodes quality crushed pineapple
- Some fresh berries to garnish
Instructions
Burgers and Sauces
- Cut open all the burger buns and toast them in a dry pan until golden brown.
- Mix the pulled beef with the BBQ sauce and keep aside.
- Mix the shredded chicken with the sweet chilli sauce and keep aside.
- Mix the pulled gammon with the mayo and mustard and keep aside.
- Place salad leaves on each bun and divide the meats onto each burger, 4 with beef, 4 with chicken and 4 with pork.
- Serve with the salad and sauces.
- Mushroom sauce – Fry 1 sliced onion and 2 minced garlic cloves in some Willow Creek parmesan flavoured olive oil and 100g butter until cooked. Add 1 drained tin of Rhodes quality mushrooms in brine and 30ml Hinds parsley. Fry for another 5 minutes and add 500ml milk that is mixed with 30ml maizena. Whisk until the sauce has thickened. Season to taste and serve.
- Tomato sauce - Fry 1 sliced onion and 2 minced garlic cloves in some Willow Creek parmesan flavoured olive oil until cooked. Add 1 tin Rhodes quality Italian style tomatoes, 30ml Hinds mixed herbs and season to taste with salt, pepper and sugar. Cook until thickened and serve.
- Curried peach sauce - Fry 1 sliced onion and 2 minced garlic cloves in some Willow Creek parmesan flavoured olive oil until cooked. Add 1 tin Rhodes quality peach slices, 30ml Pakco curry paste and 5ml Hinds cayenne pepper. Cook until thickened, puree with a stick blender and serve.
Chopped salad salsa
- Mix all the ingredients together and season to taste.
- Serve with the burgers and sauces.
Fridge tart
- Spread the vanilla muffin mix onto 2 prepared baking sheets and bake until golden brown on 180 degrees Celsius. Cool down.
- Using a large glass container, cut out 4 discs of the vanilla muffin sheet cakes and keep aside.
- Whisk the condensed milk and lemon juice together until thickened.
- Add the cherries, marshmallows, vanilla and pineapple.
- Whip the cream to stiff peaks and fold into the condensed milk mix.
- Layer the vanilla cake discs with the tart filling in the glass container.
- Garnish with the extra marshmallows and berries.
- Chill for at least 4 hours until serving.