Method of preparation
SALSA: combine all the ingredients, season to taste and set aside.
MAYO: combine all the ingredients together and set aside.
PATTIES: cut the boerewors causing open and remove the meat. Combine the meat with the spring onions and cheese and form into 4 patties that would fit the buns.
Wrap each patty in a slice bacon, heat the Olive oil in a pan over medium heat and fry the patties off until lightly charred and cooked to your liking, 2-3 minutes per side.
To Serve: top the base of each toasted buns with some Mayo. Add some lettuce leaves, gherkins and the first patty on top. Add the ham, second patty and fried egg. Top the burner off with the Salsa and top half of the bun. Serve the wedges with the remaining Mayo for dipping. Serve with Windhoek beer.
Potato Wedges: prick a few potatoes with the fork and microwave for 4 minutes on each side. Slice the potatoes into Wedges and fry off in hot oil until golden and crisp, 2-3 minutes.
Ingredients Serving Time
25 2 45 min
. 80 ml cocktail tomatoes -quartered
.1/4 red onion
. 15 ml sweet chilli sauce
. 60 ml French-style mayonnaise
. 60 ml sour cream
. 5 ml lemon juice
. 1/2 tsp smoked paprika
. 1/2 tsp garlic salt
. 500 g boerewors
. 1 spring onion – finely chopped
. 100 g cheddar – diced
. 4 slice back bacon
. 10 ml olive oil
4. To Serve
. 2 burger buns – halved and toasted
. 4 cos lettuce leaves
. 6 gherkin slices
. 2 slice Gypsy ham
. 2 large eggs – fried.
. potato wedge – cooked.