Boerewors is a South African farmer’s sausage, traditionally made with beef and pork, flavored with coriander seed, nutmeg, and cloves, and coiled into a spiral. This recipe recreates that bold, spiced flavor in a burger patty form, inspired by the fast-food classic but made entirely from scratch. It works because the spices are bloomed in the fat, giving the patty a deep, aromatic taste that stands up to grilling, and the combination of beef and pork keeps it juicy.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) brown sugar
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (5 g) salt
- 1/4 cup (30 g) finely chopped onion
- 2 cloves garlic, minced
- 4 burger buns, toasted
- 4 slices cheddar or gouda cheese (optional)
- Lettuce, tomato, and sliced red onion for serving
Instructions
- In a small bowl, whisk together the vinegar, Worcestershire sauce, and brown sugar until the sugar dissolves. Set aside.
- In a large bowl, combine the ground beef, ground pork, coriander, black pepper, nutmeg, cloves, salt, onion, and garlic. Mix gently with your hands until just combined—do not overwork.
- Pour the vinegar mixture over the meat and fold it in until evenly distributed. Cover and refrigerate for 15 minutes to let the flavors meld.
- Divide the mixture into 4 equal portions and shape into patties about 3/4 inch (2 cm) thick. Make a slight indentation in the center of each patty to prevent it from bulging during cooking.
- Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grate or pan.
- Cook the patties for 4–5 minutes per side, or until they reach a safe minimum internal temperature of 160°F (71°C) for ground meat, checked with a food thermometer (USDA FSIS). If adding cheese, place a slice on each patty during the last minute of cooking and cover to melt.
- Remove the patties from the heat and let rest for 3 minutes.
- Assemble the burgers on toasted buns with lettuce, tomato, and red onion. Serve immediately.
Tips
- Don’t overmix: Overworking the meat can make the patties dense and tough. Mix just until the spices are incorporated.
- Use a thermometer: Ground meat must reach 160°F (71°C) to be safe. Don’t rely on color alone.
- Make-ahead: Shape the patties up to 24 hours ahead and keep them refrigerated. Bring to room temperature for 15 minutes before cooking.
- Substitute for pork: If you can’t eat pork, use all beef (1.5 lb / 680 g) and add 1 tbsp (15 ml) olive oil to keep it moist.
Serving Suggestions
Serve these burgers with classic South African sides like grilled mealies (corn on the cob), chakalaka (a spicy vegetable relish), or a simple coleslaw. For a full fast-food experience, pair with crispy fries and a cold soda or a milkshake.
Variations
- Spicy Boerewors Burger: Add 1–2 finely chopped jalapeños or 1 tsp (2 g) chili flakes to the meat mixture.
- Lamb Boerewors: Replace the pork with ground lamb for a richer, gamier flavor.
- Smoky Twist: Add 1 tsp (2 g) smoked paprika to the spice blend for a deeper, smokier taste.
- Bunless Option: Serve the patty over a bed of lettuce or in a lettuce wrap for a low-carb version.
Storage and Reheating
Refrigerate any leftover cooked patties within 2 hours in an airtight container for up to 3–4 days. To reheat, place the patties in a skillet over medium heat with a splash of water, cover, and warm for 3–4 minutes, or until heated through to 165°F (74°C). You can also microwave them, but the texture will be softer. Uncooked patties can be frozen for up to 3 months; thaw overnight in the refrigerator before cooking.
Frequently Asked Questions
What is boerewors traditionally made of? Boerewors is a South African sausage made from beef and pork (or sometimes lamb), seasoned with coriander seed, nutmeg, cloves, and vinegar. It’s a coarsely ground sausage, and the name comes from Afrikaans, meaning “farmer’s sausage.”
Can I use pre-ground spices instead of whole seeds? Yes, ground spices work perfectly. If you have whole coriander seeds, toast them in a dry pan for 1–2 minutes, then grind them fresh for a more intense flavor.
Why is my burger dry? Overcooking is the most common cause. Cook to exactly 160°F (71°C) and no more. Also, using lean beef can make it dry—choose 80/20 ground beef and don’t press the patties while cooking.
Can I grill these on a charcoal grill? Absolutely. A charcoal grill adds a smoky flavor that complements the spices. Just make sure the coals are medium-hot and the grill is clean and oiled to prevent sticking.
Can I make these into actual sausages? Yes, but you’ll need sausage casings and a stuffer. Simply mix the same mixture, stuff into hog casings, and twist into links or a coil. Cook them the same way until they reach 160°F (71°C).
What if I don’t have red wine vinegar? You can substitute with apple cider vinegar or white wine vinegar. The flavor will be slightly different but still tangy and bright.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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