Homemade burgers with monkey gland sauce



If, like most South Africans, you’re cutting back on eating out and takeout this year to save money, these delicious homemade burgers with monkey gland sauce will be so satisfying you’ll never want to eat a burger again other place

Serve your burgers with fries, onion rings or a fresh green salad.

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Homemade burgers with monkey gland sauce

Ingredients

For the monkeygland sauce:

  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 4 tablespoons of tomato paste
  • 3 ripe tomatoes, chopped
  • 1 cup of chutney
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of brown sugar
  • 1 tablespoon tabasco sauce
  • sea ​​salt and freshly ground black pepper, to taste

For the onion rings:

  • 130 g of sunflower oil, for frying flour
  • 1 cup of buttermilk
  • 1 free-range egg, beaten
  • ½ teaspoon of baking soda
  • P teaspoon of sea salt
  • 1 onion, thickly sliced

For the rump burger:

  • 2 tablespoons of extra virgin olive oil or duck fat
  • 600 g rump fillet, thinly sliced
  • 1 onion, finely chopped
  • sea ​​salt and freshly ground black pepper, to taste
  • 1 cup white cheddar, grated
  • 4 ciabatta rolls, cut in half and toasted
  • 4 tablespoons of good quality mayonnaise
  • Lettuce, to serve

method

  1. To make the monkey gland sauce, heat the oil in a pan over medium heat and fry the onion and garlic until translucent.
  2. Add the tomato paste and tomatoes, and bring to a boil.
  3. Add the rest of the ingredients and simmer for a further 30 minutes or until thickened, then remove from the heat and set aside.
  4. To make the onion rings, heat the oil in a large saucepan over medium heat. Mix the flour, butter, egg, baking soda and salt to make a dough.
  5. Dip each onion ring in the batter, shaking off excess, and fry until golden. Drain on kitchen paper and season with salt.
  6. To make the burgers, preheat the oven to 180°C.
  7. Heat the oil or duck fat in a cast iron skillet over medium-high heat and toss in the steak, onion, and seasoning.
  8. Form the mixture into 4 buns and cook for 5 minutes on each side until golden.
  9. Divide the cheese between the burgers, then bake for 5 minutes, or until cooked to your liking.
  10. Spread mayonnaise on the bottom half of each roll, then top with lettuce and monkey gland sauce.
  11. Top with the cooked potatoes, onion rings and the top halves of the rolls.

* This recipe was found on www.taste.co.za.

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