Today’s recipe: Biltong and cheddar burgers

A loaded burger that packs a flavourful punch.



1 pack (500g) beef mince

2 cloves garlic, chopped

Handful fresh coriander, chopped

½ cup (125ml) finely chopped biltong or biltong powder

1 cup (125g) grated cheddar + extra for topping

1 egg, whisked

½ cup (125ml) breadcrumbs

Salt and milled pepper

2 Tbsp (30ml) olive oil

3 Tbsp (45ml) butter (optional)

Juice (30ml) of ½ lemon (optional)

4 seeded burger buns, toasted

Handful fresh rocket or lettuce

2 salad tomatoes, sliced

2 avocados, smashed or sliced (optional)

3-4 pickled jalapeños, sliced

Fries or onion rings, for serving


Combine patty ingredients.

Shape into 4 large burger patties and chill in the fridge for 15-20 minutes.

Heat oil in a large pan and fry patties for about 5-6 minutes per side.

Melt butter in a pan with patties and add lemon juice.

Use a spoon to baste patties with pan juices.

Top with extra cheese (if using), cover with a lid and steam for 30 seconds.

Remove from pan and cool slightly.

Layer toasted burger buns with rocket or lettuce, tomato and patties.

Top with avocado and jalapeños and serve with a side of fries or onion rings.

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