Recipe for Coriander-Spiced Burgers
These burgers feature the spices in South Africa’s beef sausage, boerewors. Serve them on buns with chutney or any salsa, instead of ketchup. For convenience, you can make the patties, wrap them individually, and freeze them.
Yield: 6 servings
Preparation time: 15 minutes; 2 to 3 hours marinating time
Cooking time: 15 minutes
Spice meter: Moderately spiced
2-1/2 teaspoons coriander seeds
1 pound lean ground beef
1/2 pound ground pork or ground chuck
1-1/2 tablespoons white wine vinegar
1/4 teaspoon freshly grated or ground nutmeg
1/4 teaspoon white pepper
1/8 teaspoon ground allspice or cloves
1/2 to 3/4 teaspoon salt, or to taste
Over medium heat, toast the coriander in a dry skillet, stirring occasionally. Grind the coriander and set aside.
In a medium bowl, combine the beef, pork, vinegar, coriander, nutmeg, pepper, allspice, and salt. Using your hands, mix well. Cover and refrigerate for 2 to 3 hours.
Preheat a broiler or grill. Shape the beef and pork mixture into 6 patties, one-quarter pound each.
Broil or grill the burgers, turning after each side browns. Cook until the meat is medium to medium-well and no longer pink, about 12 to 15 minutes.
When toasting spices, remove the pan from the heat immediately after the spices become fragrant and have darkened slightly.
Per serving: Calories 218 (From Fat 124); Fat 14g (Saturated 5g); Cholesterol 75mg; Sodium 255mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 21g.