Boerewors Burgers with Apple Chutney

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Boerewors Burgers with Apple Chutney

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Ingredients

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Serves 4

For the chutney:
6 Jazz Apples, cored and diced
1 onion, diced
1 cup sugar
1/2 cup apple cider vinegar
1 tsp ground coriander
1/4 tsp ground mixed spice
1/4 tsp cayenne pepper

1 coil Boerewors
4 burger buns
Lettuce

 

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Instructions

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.9.7″ text_font=”Poppins|300|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]Place apples, onion, sugar, vinegar, coriander, mixed spice and cayenne into a pot, then place over low heat and bring to a simmer.

Cover and leave to simmer for 15-20 minutes until the apples have softened.

Divide the coil of Boerewors into 4 pieces, then roll each piece into a little coil, use wooden skewers to secure the coil and prevent it from unraveling.

Heat a griddle pan, then cook the Boerewors coils on each side until golden and cooked through (do not over cook the Boerewors).

Slice the burger buns in half and lightly toast on the cut side.

Assemble the burgers by laying some lettuce on the bun, then top with the Boerewors and a generous helping of Apple chutney before topping with the bun top.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]