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South African Boerewors Burger with Monkey Gland Sauce


Monkey Gland Sauce:
¾ cup Major Grey Chutney
4 TBS fire roasted tomatoes in a can
6 TBS Sutter Home Merlot wine
2 TBS salted butter
2 TBS Worcestershire sauce
½ tsp. liquid smoke
1 tsp. sea salt
½ tsp. pepper
2 lbs. ground chuck
½ lb. panchette diced thinly
½ cup Sutter Home Merlot wine
5 TBS Worcestershire sauce
2 TBS salted butter softened
3 cloves garlic finely minced
3 TBS ground coriander seed
1 tsp. freshly grated nutmeg
1 tsp. dried ground thyme
1 tsp. ground allspice
3 tsp. sea salt
1 tsp. pepper
Colavita Olive Oil for the toasting of spices & the brushing of the grill racks
6 Kaiser Rolls from the bakery, sliced in half horizontally


Step by Step Instructions – Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees Monkey Gland Sauce: In a small bean pot combine the Chutney, fire roasted tomatoes, wine, butter, Worcestershire sauce, liquid smoke, sea salt & pepper. Mix well to combine. Place onto grill and cook down until glossy & reduced by half. (aprox. 20 to 30 mins.) Remove and set aside until serving. Burger: Grease the grill racks with the Colavita Olive Oil. Turn up grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees. In a large mixing bowl place 2 lbs. of ground chuck. Finely dice ½ lb. of panchetta and add to bowl. Add ½ cup Sutter Home Merlot wine, 5 TBS Worcestershire sauce, 2 TBS salted butter to the mixing bowl. Finely chop 3 cloves garlic and add to the mixing bowl. In a small sauce pan combine 3 TBS ground coriander seed, 1 tsp. freshly grated nutmeg, 1 tsp. dried ground thyme, 1 tsp. ground allspice, 3 tsp. sea salt, 1 tsp. pepper. Mix all ingredients well. Place the pan on the grill and toast the spices to release the oils in them. Remove from heat after 2 to 3 mins and sprinkle the spices over the meat in the mixing bowl and mix all the ingredients well. Separate the mixture into 6 equal parts and form into patties. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. Slice the Kaiser rolls horizontally, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the roll on the plate, Top with the burger and spoon on 1 ½ to 2 TBS of the monkey gland sauce on top of the burger. Place the lid of the roll on top and serve. 2006 – ToniLee, Monteparte