Boerewors-Inspired Burger with Chakalaka

This Boerewors-Inspired Burger with Chakalaka started with a simple question: What would happen if I took everything I love about traditional boerewors and turned it into a cheeseburger?

Boerewors is one of Southern Africa's most iconic sausages, enjoyed across countries including South Africa and Zimbabwe. Traditionally made with beef, pork, toasted coriander, black pepper, warm spices, and a touch of vinegar, it's known for a flavor that's bold, aromatic, and instantly recognizable. Instead of stuffing those flavors into a sausage casing, I wanted to see how they'd translate into a thick, juicy burger.

After several rounds of testing, I landed on a blend of beef and pork that stays tender and juicy while letting the boerewors-inspired seasoning shine. Toasted coriander and freshly cracked black pepper provide the familiar aroma, while allspice, garlic, cloves, nutmeg, and a splash of red wine vinegar add depth without overwhelming the meat.

Once the burger was where I wanted it, the toppings became the next challenge. Rich, well-seasoned beef needs something bright to balance it, and chakalaka does exactly that. This classic vegetable relish brings sweetness, acidity, gentle heat, and plenty of texture. Add melted cheese, crisp lettuce, spicy mayo, and a toasted brioche bun, and every bite feels balanced instead of heavy.

This recipe is also a little personal. Chakalaka featured in one of my television cooking challenges (100 Cooks), and while developing this burger I kept wondering how I'd approach that challenge today. Burgers have always been one of my favorite things to cook because they're won or lost in the details. A good meat blend, thoughtful seasoning, a proper crust, perfectly melted cheese, and toppings that complement the patty all matter.

The finished burger feels familiar if you've grown up eating boerewors, but it's just as enjoyable if these flavors are completely new to you. My goal wasn't to recreate the sausage—it was to capture its character in a different form. I hope it gives you a delicious introduction to one of Southern Africa's most iconic flavor combinations.

burger, grill, chakalaka

lunch, dinner

Southern African, African, American

Yield: 2 (7.2 oz patties)

Author: Dontmissmyplate

Inspired by the bold flavors of traditional boerewors sausage, this juicy burger combines ground beef and pork with toasted coriander, black pepper, warm spices, and a splash of red wine vinegar. Topped with homemade chakalaka, melted provolone or American cheese, crisp lettuce, and served on a toasted brioche bun, it's a hearty Southern African-inspired burger packed with flavor.

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Ingredients

Burger Patties

10.4 oz ground beef
4 oz ground pork
3 tsp boerewors seasoning mix
1¼ tsp red wine vinegar

Boerewors Seasoning Mix (Makes multiple batches)

2 tsp salt
1 tsp whole black peppercorns
2 tbsp whole coriander seeds
½ tsp whole allspice berries
1 tsp smoked paprika
1 tsp garlic powder
⅛ tsp ground cloves
⅛ tsp ground nutmeg

Chakalaka

1 tbsp neutral oil
½ onion, diced
1 carrot, grated
1 bell pepper, diced
2 cloves garlic, minced
1 tsp curry powder
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes (optional)
½ can diced tomatoes
Salt and pepper, to taste

To Assemble

2 brioche buns, toasted
2 slices provolone or American cheese
Lettuce
2–4 tbsp chakalaka
Spicy mayo (2 tbsp mayonnaise + 1–2 tsp hot sauce)

Instructions

1. Prepare the seasoning
Toast the coriander seeds, peppercorns, and allspice until fragrant. Crush them and combine with the remaining spices. Store the extra seasoning in an airtight jar.
2. Make the patties
In a bowl, combine:
10.4 oz beef
4 oz pork
3 tsp boerewors seasoning
1¼ tsp red wine vinegar
Mix gently until just combined.
Divide into two equal patties (about 7.2 oz each).
Shape each patty ½–1 inch wider than your brioche buns and make a shallow thumb indent in the center.
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3. Make the chakalaka
Heat the oil over medium heat. Cook the onion until softened. Add the carrot, bell pepper, and garlic. Stir in the spices, then the tomatoes. Simmer until thick and well combined. Season to taste.
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4. Cook the burgers
1. Heat a cast-iron skillet over medium-high for about 5 minutes.
2. Add a small amount of ghee.
3. Place the burgers in the pan and cook 4 minutes without moving them.
4. Flip the burgers and reduce the heat to medium.
5. Cook for another 3½–4 minutes, checking the internal temperature.
6. Add the cheese during the last minute.
7. Add 1–2 teaspoons water to an empty part of the skillet and immediately cover with a lid for 30–60 seconds to melt the cheese.
8. Cook until the burgers reach 160–165°F (71–74°C).
9. Rest for 3 minutes.
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5. Toast the buns
Toast the brioche buns in a little butter or ghee until golden.
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6. Assemble
Bottom bun
Spicy mayo
Lettuce
Burger with melted cheese
Spoonful of chakalaka
Top bun

Notes

This recipe was developed using 7.2 oz patties, which provided the best balance of juiciness, burger-to-bun ratio, and presentation.
Shape the patties wider than the buns to account for shrinkage during cooking. You can also press your thumb gently in the center to create a dimple in each to help this.
Mix the meat gently to maintain a tender texture.
Toasting the whole spices before grinding makes a noticeable difference in flavor.
If your chakalaka is too loose, simmer it uncovered for a few extra minutes before serving.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Boerewors-Inspired Burger with Chakalaka