Recipe: African Volcano Peri Peri Burger
Posted in: recipe, updated on 2 Oct 2018
Burgers aren't just for BBQ season! Treat yourself to a memorable dinner with African Volcano's award-winning peri peri sauce and the incredible BBQ marinade that chef and African Volcano founder Grant Hawthorne serves up every weekend at London's famous Maltby Street Market.
- 670g Beef mince, coarse ground
- 25g tomato ketchup
- 15ml gluten-free soy sauce
- 40ml African Volcano medium strength peri peri sauce
- 4 slices Emmental cheese
- For the BBQ Marinade
- 70ml Tomato sauce
- 50ml Fruit chutney
- Splash Worcestershire sauce
- 20ml Soy sauce
- 85g Onion diced
- 15g Garlic chopped
- 25ml Olive oil
- 35ml Red wine
- 15ml Cola
- 10g BBQ spice
- 10g Cracked white pepper
- 15g Sea salt
- 15g Chopped thyme
- Pinch of paprika
- Pinch of chopped chillies (optional)
- Makes: 4 burgers
1 For the BBQ marinade: Mix all the ingredients thoroughly and leave to rest in the fridge for 30 minutes.
2 For the burgers: Mix all ingredients together. Portion into burger patties and shape. Interleave with baking parchment. Leave to rest in covered container in the fridge.
3 When cooking, season both sides with sea salt. After the first turn on the grill, baste liberally with the BBQ sauce. Repeat for the second turn. On the third turn, baste with the BBQ marinade and place a slice of Emmental cheese. Cover and leave to cook and the cheese to melt. Depending on how rare you like your burgers, cook for between 4 - 7 minutes.
3 Place in the burger bun (Portuguese roll or Peri Peri bap) along with some mixed salad leaves; sliced tomato; sliced gherkin; sautéed onion. Drizzle a little African volcano Peri Peri sauce over the cooked burger.