Hamburger with Goat’s Cheese and Pineapple Salsa – Recipe

Although my late father was not very fond of hamburgers, I read somewhere that Elvis was. Hence the choice of recipe …

Ingredients for the burger:

  • 500 grams Ground Beef
  • ½ Onion, Grated
  • 1 cup Fresh Breadcrumbs
  • 1 Egg, Beaten
  • ⅓ cup Fresh Parsely, Finely chopped
  • 2 teaspoon Dried corriander
  • 2 teaspoon Dried cumin
  • 1 teaspoon Dried paprika
  • 2 tablespoons Worcestershire sauce
  • 100 grams Goats cheese, Finely grated
Ingredients for the salsa:
  • ½ Fresh pineapple, Core removed and finely chopped
  • ½ Red onion, Chopped
  • 1 Red chilli, Seeds removed and finely sliced
  • 2 tablespoons Fresh coriander leaves, Finely chopped
  • 6 Cherry Tomatoes, Cut in quarters
  • ½ tablespoon Lime Juice
  • 1 tablespoon Olive oil

To make the hamburger:

Hamburger with Goat's Cheese and Pineapple Salsa

1. Add the ground beef, onion, spices, chopped parsely, Worcestershire sauce, breadcrumbs and egg to a bowl and mix well. Season with salt and pepper and put in the fridge to chill for 10 minutes.

2.Divide the chilled mixture into four equal portions. Roll into balls. Divide the grated goats’ cheese into four equal portions. Using your thumb, make a hole in each of the meat balls and push a portion of goats cheese into each. Close the hole and press into a patty. Make sure the cheese is fully covered by meat.

3. Rub each of the patties with a little oil and cook in a hot pan until the cheese had melted and meat is done to your liking. Let it rest for about 2 minutes. Add to buns.

To make the pineapple salsa:

1. Add the chopped fruit, red onion, chilli, coriander and tomatoes in a bowl. Add the lime juice and olive oil and mix through. Taste for seasoning and add salt and pepper. If the salsa needs sweetness add a little castor sugar. Put side for a few minutes for the flavours to develop. Top each of the hamburgers with some salsa and add some as a side salad to the plate. Serve with polenta chips (french fries).

To make the polenta chips:

For the Polenta Chips (French Fries):
  • 250 grams polenta
  • 1 cup grated fresh parmesan cheese
  • Salt and pepper for seasoning
1. Cook the polenta in salted water, according to the instructions on your packet. Once cooked, add a cup of finely grated fresh parmesan cheese and mix through till the cheese is melted. Pour the polenta into a shallow dish and allow to cool. When cooled, put in the fridge for 10 to 15 minutes for it to set.
2. When set, remove the polenta from the shallow dish, taking care not to break it. Cut into strips the size of a french fry. Deep fry these a few at a time in hot oil until crispy.
3. Drain a kitchen paper and serve while still hot.
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3 Comments Add yours

  1. trialsinfood says:

    looks delicious! the pineapple salsa sounds yummy!

  2. This looks FANTASTIC! Can’t wait to try it!

    1. Andrea Chilcott says:

      hmmmm, we were lucky enough to have this made for us by Christie – a burger I will never forget. have been making it since in Cape Town, on warm summers evening. Thank you!

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