From SA’s iconic flavours to your table, these Juicy Smash Burgers marry biltong-tinged butter with melty cheese and toasted buns for a family-friendly dish that honours our heritage. Fresh, hearty, and ideal for Heritage Month celebrations.
PREP TIME: ABOUT 20–25 MINUTES
COOK TIME: 14–18 MINUTES
MAKES 6
INGREDIENTS:
For the Biltong Chilli Oil Butter
100g salted butter, softened
4 tbsp finely grated biltong or biltong powder
1½ tbsp Banhoek Chilli Oil
1 small garlic clove, grated
1 tsp smoked paprika
½ tsp cracked black pepper
2 tbsp each of chopped fresh parsley & chives
For the Burgers
600g beef mince
Salt and freshly cracked black pepper
6 slices sharp cheddar (or aged gouda for a SA twist)
6 brioche buns, halved
Toppings & Sauce
½ onion, finely chopped
Pinch of salt
Tomato sauce
Wholegrain mustard or honey mustard
Fresh lettuce leaves
Extra shaved biltong (optional, for garnish)
METHOD:
Make the Biltong-Chilli butter:
Combine the softened butter with the biltong, Banhoek Chilli Oil, garlic, paprika, salt, pepper, and herbs until fully incorporated. Set aside
Prepare the Smash Patties:
Divide mince into 6 balls. Season with salt and pepper just before cooking.
Heat a frying pan until high. Place meat balls down, then smash flat with a spatula (about 1cm thick). Cook for 1½–2 minutes until crispy on the edges, then flip. Top each patty with a little biltong chilli oil butter and a slice of cheese. Let it melt while the patty finishes cooking (about 1 minute).
Toast the Buns:
Butter the cut sides of the brioche buns with the biltong-chilli butter and toast face-down in the same pan until golden.
Build the burger with toppings of choice and enjoy.
