Ingredients

Method

• 3 onions, thickly sliced
• 2 T olive oil
• 700 g Woolworths Grabouw boerewors
• 120 g mild Cheddar cheese, grated
• ½ cup mayonnaise
• ¼ iceberg lettuce, shredded
• 6 hamburger rolls, halved and toasted
For the sweet tomato Peppadew jam:
• 4 tomatoes
• 1 T freshly grated ginger
• ½ cup Woolworths mild diced PEPPADEW Piquanté peppers
• 165 g sugar
• ½ cup red wine vinegar
• ¾ t salt
• freshly ground black pepper, to taste
For the bread-and-butter marrow pickles
• 4 baby marrows, thinly sliced
• 1 onion, finely sliced
• 55 g sugar
• ¾ cup apple cider vinegar
• water
• ½ t ground turmeric
• 1 t mustard seeds
• 1 t coriander seeds
• ½ t mustard powder

Method

Ingredients

1. Sauté the onion rounds in a little olive oil until caramelised, then set aside.

2. Remove the meat from the boerewors casing and shape into 6 patties. Smash the patties onto a hot pan and sear on both sides until cooked through. Top with the onion and cheese and cover with a lid until the cheese has just melted.

3. Pile the buns with the mayonnaise, lettuce and pickle, then top with the patties and dollop with the Peppadew jam.

4. To make the jam, cut a cross in the base of the tomatoes and plunge into boiling water for 5 minutes. Peel, discard the seeds and chop roughly. Place all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the jam is set.

5. To make the pickles, cover the marrows and onion with iced water and chill for 30 minutes. Drain. Bring the remaining ingredients to the boil in a saucepan. Pour over the marrows and onions and refrigerate, preferably overnight.

Cost per serving 6:  R49.66

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl