PnP gourmet burger

SERVES: 8 TIME TO MAKE: Less than 1 hour

Try this gourmet burger for the refined palate with Peppadew chutney, green olive hummus and coconut mustard sauce is a meaty mouthful!

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BRAAI RECIPES

INGREDIENTS

Beef burgers

  • 8 PnP beef patties
  • 8 burger rolls
  • 60 grams mixed lettuce

Peppadew Chutney

  • 250 grams peppadews, (keep the juice in the bottle)
  • 150 ml PnP white wine vinegar
  • 500 grams PnP sugar
  • 1 dash salt and pepper, to taste

Green olive hummus

  • 3 tubs PnP hummus
  • 80 grams PnP green olives, (depitted)
  • 2 tbsp PnP olive oil, (30ml)

Coconut mustard sauce

  • 150 grams dijon mustard
  • 100 grams whole grain mustard
  • 90 grams coconut cream
  • 30 grams dessicated coconut, or shaved
  • 50 grams PnP mayonnaise

METHOD

  • Braai the burger patties for 4 minutes.
  • Turn the patties and braai until cooked through to your liking.
  • Cut the roll in half, brush with a small amount of olive oil and place on grill until crispy.

Peppadew Chutney

  • Add the Peppadews and juice, vinegar, sugar, pinch of salt and pepper in a heavy based pot.
  • Bring to a medium heat.
  • Once the sugar has dissolved, bring to a boil for 20 min.
  • Turn down and allow to simmer for approximately 1 hour or until thick and sticky.
  • Allow to cool.

Green olive hummus

  • Scoop the hummus out into a clean bowl.
  • Blend the olives in a food processor with olive oil until a paste consistency is reached.
  • Mix the olives with hummus.

Coconut mustard sauce

  • In a bowl, mix all the ingredients together.
  • Add more mustard or mayonnaise to achieve correct consistency.