Bobotie Beef Burger

Ingredients

Here are the following ingredients:

Burger Patties

• ⅓ cup (75 mL) apricot jam
• ⅓ cup (75 mL) apple cider vinegar
• ¼ cup (60 mL) curry powder
• 2 tbsp (30 mL) garlic powder
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) onion powder
• 4 tsp (20 mL) ground turmeric
• 4 tsp (20 mL) freshly ground black pepper
• 5 lb (2.2 kg) Ground Beef (Lean)

Tomato Chutney

• 2 tbsp (30 mL) canola oil
• 4 oz (125 g) finely chopped onion, about 1 cup (250 mL)
• ½ oz (15 g) seeded and diced jalapeños, halved, about 2 tbsp (30 mL)
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) minced ginger
• 2 tbsp (30 mL) tomato paste
• 4 cups (1 L) drained canned diced tomatoes
• 2 tbsp (30 mL) granulated sugar
• 2 tbsp (30 mL) apple cider vinegar
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• ¼ cup (60 mL) chopped fresh cilantro

Service

• 16 brioche burger buns, split and lightly toasted
• ½ cup (125 mL) plain Greek yogurt, 2%
• 16 leafy green lettuce leaves
• 16 thinly sliced red onion rings
• 16 large eggs, fried

Preparation

1. Burger Patties: Whisk jam with vinegar. Stir in curry powder, garlic powder, salt, onion powder, turmeric and pepper. Add in beef and mix gently until well combined.
2. Form into 16 (5 oz/150 g) burger patties, about ½-inch (1 cm) thick. Cover and refrigerate.
3. Tomato Chutney: Heat oil in large skillet set over medium heat. Cook onion, jalapeño, garlic and ginger until softened. Stir in tomato paste; cook for 1 minute or until deep red.
4. Stir in tomatoes, sugar, vinegar, salt and pepper; bring to a boil. Simmer, stirring often, for 15 to 20 minutes or until thickened to a jam-like consistency. Stir in cilantro. Cool slightly. Carefully transfer to a robot coupe or high-speed blender. Pulse just until well combined and still slightly chunky. Cool, cover and refrigerate. 

Service

1. Grill or sear burger on flat top, turning as needed, until a digital instant-read thermometer inserted sideways into centre of patty reads at least 160°F (71°C).
2. Spread 1 tbsp (15 mL) yogurt on bottom bun. Arrange lettuce leaf and red onion on bottom bun.
3. Top with cooked burger, 2 tbsp (30 mL) Tomato Chutney and fried egg. Cap with top bun. Serve with 2 tbsp (30 mL) Tomato Chutney on the side.

Beef Cuts