Cookery column

Can you conquer the Kili Marangu burger?

Twiga cookery columnist Belinda Mkony aka ‘the Rebel Chef’ – goes back to her roots with a delicious burger that contains a mountain of meat.

My Kilimanjaro Burger is a personal favourite and one I return to time after time. I have been able to mix two cultures and recreate this tall and tasty burger. Like any good Chagga, I love my meat and cherish barbeques with family, enjoying and good food and good conversation. As a girl from Marangu, this recipe allows me to enjoy the essence of my culture with the meat complemented by avocados from my hometown. Ask any Chagga, they are the best you’ll ever taste –sweet and packed with healthy fats. The region is also renowned for its pig farms and here my burger’s honey-glazed bacon balances sweet and salty flavours for a next level topping. I have to admit, I’m proud of this one. Don’t let the pictures fool you, this burger was soon demolished!

The burger:

800g minced chuck steak 6 Olive oil

1 pinch of jeera 6 4 slices of American cheddar cheese

4 burger brioche buns 6 A few sprigs of fresh thyme 6 A few sprigs of fresh rosemary 6 2 garlic cloves diced. 6 A pinch of salt and pepper

Coleslaw:

2 heaped tablespoons natural yoghurt 6 1 teaspoon Dijon mustard 6 2 tablespoons extra virgin olive oil 6 ¼ of a red cabbage 6 ¼ of a white cabbage 6 1 small red onion

1 carrot

1 red eating apple 6 A few sprigs of fresh of parsley 6 ½-1 fresh red chilli

1 tablespoon of olive oil 6 A teaspoon of apple cider vinegar

Honey-glazed bacon:

4 rashers of certified streaky bacon

1 tablespoon of natural honey

Avocado aioli:

2 ripe avocados from Marangu town, halved, pitted and peeled 6 1/3 cup mayonnaise 6 Juice of 1 lemon

1 green pepper, seeded and minced

1 clove garlic, minced 6 Salt and freshly ground black pepper

Step-by-step guide:

1. For the minced meat, mix together the herbs and spices and set aside.

2. Divide the minced chuck steak into four and, with wet hands, roll each piece into a ball, then press into flat patties roughly two cm wider than your buns. Place on an oiled plate and place in the fridge to firm up.

3. Place a griddle pan over a high heat until screaming hot.

4. To make the slaw, add the yoghurt and mustard to a large bowl and squeeze in the lemon juice. Pour in the extra virgin olive oil and season with a pinch of sea salt and black pepper, then mix together well.

5. Remove the tatty outer leaves from the cabbages and peel the onion and carrot. Coarsely grate all the veg into the bowl of dressing, along with the apple. Mix everything together. Have a taste and add a little more lemon juice or seasoning, if needed.

6. Pick the parsley leaves and finely slice them with the chilli (deseed if you like), then add to the bowl and set aside to toss together just before serving.

7. Season the burgers with a small pinch of salt and pepper and then place in a griddle pan.

8. Cook the burgers for three to four minutes, then flip them over. Place a slice of cheese on top of each one and cook for a further three to four minutes, or until the cheese has melted and the burgers are cooked to your liking.

9. Meanwhile, cook the bacon until sizzling and golden brown all over, drizzle the honey and toss, then remove to kitchen paper to drain.

10. Place the avocado, mayonnaise, lemon juice, green chili and garlic in a food processor and purée until smooth – should take around a minute. Taste the aioli and season with salt and pepper.

11. Cut the burger buns in half and lightly toast them, cut-side down.

12. Add a dollop of slaw onto each base and place the cheese burger patties on top of one another topping it with honey bacon. Then spread a little avocado aioli to the bun tops, add lettuce then – and this is the most important bit – press down to squash all those delicious flavours together, and tuck in!