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.
Boerewors-Inspired Burger with Chakalaka
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.
Ingredients
- 10.4 oz ground beef
- 4 oz ground pork
- 3 tsp boerewors seasoning mix
- 1¼ tsp red wine vinegar
- 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
- 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
- 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.
Coriander Shepherd’s Pie with Creamy Mashed Potatoes
Shepherd’s pie is one of those classic comfort foods that feels like home no matter where you grew up. I’ve always loved it in its traditional form, with a rich, savory meat mixture with peas and carrots, topped with creamy, golden mashed potatoes, but I also enjoy giving classics a subtle twist.
Whether you’re here for St. Patrick’s Day or just need a weekend-night comfort dish, I’ve got you covered.
If you grew up in—or have visited—Southern Africa, you’re likely familiar with the braai (barbecue)-flavored sausage, boerewors, beloved for its smoky, aromatic taste. What makes it stand out is the toasted coriander flavor, and it’s remarkable how it dances with beef, pork, vinegar, and other spices, creating a unique signature taste. Why not imprint this flavor on shepherd’s pie to give it personality? It’s something you can do quickly in your kitchen, merging two culinary traditions in a nod to boerewors, without using the sausage directly.
In this version, I toasted coriander seeds, ground them, and added them along with cloves and other warming spices. The result is a meat layer that’s deeply flavorful but subtle enough to let the creamy mashed potato topping shine.
The mashed potatoes, made with buttered potatoes and a ricer, are luxuriously velvety, enriched with cream and fresh thyme, giving that comforting, golden finish that makes shepherd’s pie irresistible. This dish celebrates a classic comfort food while giving it a personal, cultural twist, making it familiar yet distinctly Southern African.
If you want something even more indulgent and creative, try my Oxtail and Sweet Potato Shepherd’s Pie.
Coriander Shepherd’s Pie with Creamy Mashed Potatoes
This Southern African–inspired shepherd’s pie layers beef and pork with toasted coriander seeds, subtle ground coriander, bay leaf, and a savory pan sauce. The mashed butter potatoes are enriched with cream and butter, then broiled for golden, crispy edges.
Ingredients
- 4–5 medium butter potatoes, peeled and cubed
- 2 tablespoons butter
- ½–¾ cup cream (adjust to ensure potatoes are creamy, not dry)
- 2 bay leaves
- ⅛ teaspoon ground nutmeg
- Salt and pepper, to taste
- ¼ cup grated Parmesan
- 1 egg, lightly beaten
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon whole coriander seeds (toasted and coarsely ground with a spice grinder or pestle and mortar)
- ¼ teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt (optional)
- 1 bay leaf
- 1 tablespoon tomato paste
- 1½ tablespoons Worcestershire sauce
- 1–2 teaspoons red or white vinegar (white preferred)
- 1 bouillon cube (optional, or 1¼ cups broth if not using cubes)
- 1 cup frozen peas and carrots
- 1 tablespoon ghee, butter, or oil
- Additional salt, to taste
- Fresh parsley, chopped
Instructions
- Toast coriander seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Grind coarsely with a spice grinder or pestle and mortar. Set aside.:
- Peel and cube butter potatoes. Bring to a boil in salted water and cook until tender, about 15–20 minutes. Drain and set aside.
- Heat ghee, butter, or oil in a large skillet over medium heat.
- Add onion and garlic and sauté until translucent and fragrant, about 5 minutes.
- Add toasted coriander seeds and ground coriander to bloom the spices, stirring for 30–60 seconds to release aroma.
- If using a bouillon cube, add it now and stir to dissolve. Otherwise, add 1¼ cups broth after.
- Stir in remaining seasonings (bay leaf, black pepper, seasoned salt).
- Add ground beef and pork. Cook until browned, letting the meat absorb the aromatics and spices.
- Stir in Worcestershire sauce, vinegar (white preferred), and tomato paste. Cook for 1–2 minutes.
- Add water or broth if needed for a saucy consistency. Taste and adjust seasoning, this is key to avoid blandness.
- Stir in frozen peas and carrots and mix thoroughly.
- Warm cream gently over low heat until simmering, then reduce heat. Add bay leaf, butter, nutmeg, salt, and pepper. Stir to combine.
- Add Parmesan, then remove bay leaf.
- Pass boiled potatoes through a ricer into a large bowl.
- Pour warm cream mixture over potatoes, folding gently until smooth and creamy. Add more cream if needed to achieve desired consistency.
- Tip: Do not overmix to avoid gluey potatoes.
- Fold in the beaten egg to help the topping set during baking.
- Transfer meat mixture to a baking dish.
- Spoon mashed potatoes over the meat and smooth with a spoon. Create shallow grooves or patterns with a fork for even browning.
- Bake at 400°F (200°C) for 15 minutes, then broil for 3–5 minutes until the top is golden and slightly crisp.
- Remove from oven, sprinkle with chopped parsley, and serve.
Nutrition Facts
Calories
460Fat (grams)
28 gCarbs (grams)
19 gFiber (grams)
3 gProtein (grams)
25 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.