600g minced pork
1 heaped tsp of ground cumin
1 heaped tsp of ground coriander
½ tsp of smoked paprika
1 clove of garlic, finely crushed
Sea salt and pepper
1 red onion
1 red chilli
1 small handful of fresh coriander
Juice and zest of 1 lime
1 inch piece of ginger
Splash of olive oil
4 medium sweet potatoes
3-4 garlic cloves
Sprinkling of dried chilli flakes
Sea salt and pepper
Green salad to serve
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Firstly mix the spices together and add the garlic and the meat, mix well and add a good amount of seasoning, about a teaspoon of sea salt and a good few turns of freshly ground pepper. Then make the mix into four large patties or eight small patties, and pop back into the fridge.
- Then get the potatoes ready, preheat the oven to 200C, and peel and cut into wedges.
- Lay them onto a baking tray and sprinkle with the olive oil, chilli flakes and garlic, then roast until cooked and golden, for around for 30 minutes or until golden and cooked.While they are cooking make the salsa.
- De-stone and cut the peaches into small dice, about 1 cm sized pieces.
- Then finely chop the red onion and chilli and mix well together. Then zest half the lime and add along with all the juice.
- Finally grate in the ginger, add the olive oil and coriander and season.
- Then heat up a frying pan or griddle pan, and during the last 20 minutes of cooking the potatoes, you can cook the burgers just make sure they are cooked throughout, this should take about 8-10 minutes each side.
- Serve the burgers with a big scoop of salsa and the wedges or even for something different, serve in baps or pitta bread.