Caxton magazines staff
INGREDIENTS
- 500g beef mince
- 1 small red onion, finely diced
- 15–30ml harissa paste*, according to taste
- 30ml fresh coriander leaves, chopped
- 2 cloves garlic, crushed
- 1 egg
- 3ml black pepper
- 15ml olive oil
TO SERVE:
- 45ml sundried tomato pesto
- 60ml mayonnaise
- 4 white bread rolls, sliced in half
- 100g cherry tomatoes, sliced
- 1 red onion, sliced
- handful lettuce leaves
- potato chips or wedges (optional)
- craft beers
METHOD
1. To make the burgers: combine the mince, onion, harissa paste, coriander leaves, garlic, egg and black pepper in a mixing bowl. Shape handfuls of the mixture into 4 burger patties and chill for 30 minutes.
2. Brush the patties with oil and grill on the braai for 4–5 minutes per side or until done according to your liking. Alternatively, fry in a griddle pan on top of the stove.
3. To serve: spread the sundried tomato pesto and mayonnaise onto the cut side of the bread rolls. Top each roll with a burger patty, some tomatoes, red onion and lettuce. Serve with the potato wedges (optional) and the craft beer of your choice.
*Cook’s notes: Look out for harissa, a spicy Moroccan paste, in the condiment section of large supermarkets. Darling Brew Slow Beer, a refreshing lager, is a good match to this dish.
(serves 4)
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