The Crowd Pleaser Burger – Carey Boucher Erasmus

Carey Boucher Erasmuss Crowd Pleaser BurgerCarey Boucher Erasmus’s The Crowd Pleaser Burger

Carey says, “I call this “the crowd pleaser burger” because it has elements that everyone enjoys. The men(and some awesome women) will be won over by the juicy ostrich burger, cider batter onion rings and bacon crumbs. The women on the other hand, will be hooked on the creamed cheese, cranberry jelly and rocket. It’s a win/win situation! Lots of texture and flavour going on here- I love the sweet cranberry jelly and the saltiness of the bacon. Serve this with roasted sweet potato wedges and you will be a loved for a very long time!

This is a little more involved than my usual recipes, so bear with me…”

The Crowd Pleaser Burger

Makes 3 monster burgers or 4 smaller ones

To make the burger patties:
15 ml olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
500 g ostrich mince or 300 g steak mince and 200 g pork mince or 500 g steak mince
1 slice of white bread, crusts removed and moistened with water
1 egg yolk
2 T Worcestershire sauce
a bit of dried mixed herbs
salt and pepper

Saute the onions and garlic in the oil until soft and caramelised. Allow to cool slightly.
Combine all the above ingredients together and leave to rest for +- 30 minutes.

Make the bacon crumbs…
Preheat the oven to 230 degrees celcius
place +- 6 slices of shoulder bacon onto a baking tray and roast them until crispy and dried out. Keep a watchful eye though.
Allow to cool then place into a food processor and blitz into coarse “crumbs”.

Make the cider batter…
250 ml cake flour
60 ml corn flour
7 ml baking powder
salt and pepper
pinch of paprika
+- 250 ml cider (Savanna)

Whisk all the ingredients together until smooth. It should have a cake batter consistency, quite thick. Allow to stand for at least 20 minutes.

Prepare the onions in the meantime
2 medium to large onions, peeled and thickly sliced
125 ml seasoned flour

Coat onions in the seasoned flour and allow to stand until ready to dip in the batter and deep fry.

Get the rest of the goodies ready
3-4 burger buns
rocket leaves
a tub of Simonsberg plain cream cheese
a small jar of cranberry jelly

Now we are ready to fry!

The Burgers
Heat up a griddle pan and lightly grease it.
Shape the mince mixture into patties – it should make 3 large patties or 4 smaller ones.
When the pan is smoking hot, place them on and fry until nicely charred on the one side, then turn over and char the other side. I don’t like to turn the burgers around too much, so at this point, turn the heat down and flip the burgers over once more and allow to cook through to your liking. *do not over cook if using ostrich mince*

The onion rings
Simultaneously (a bit of multitasking here) heat up a pot of oil for deep frying.
Test if it’s hot enough by plopping one onion ring into the oil.
When it’s ready, dunk the onions into the batter and place straight into the oil. Don’t worry, if they stick together – they break apart easily once cooked. Remove when they are puffed up, crispy and golden. Drain on paper towel.

Finish off
Toast the insides of the bun in the same pan the burgers were in.
Top one side of the bun with a juicy patty, followed by a heaped tablespoon of cream cheese and a heaped teaspoon of cranberry jelly. On the other bun, top with some rocket and place onion rings on both sides. Sprinkle with bacon crumbs.
There you have it!

These burgers can be done on the braai too. Just use a grid that has smaller holes.

For sweet potato wedges
Serves 4
2 large sweet potatoes, cut into wedges
olive oil, salt and pepper
Boil the wedges for +- 10 minutes or until partially cooked. Drain.
Place onto a baking tray and toss with olive oil, salt and pepper.
Roast at 200 degrees for +- 30 minutes.

Michael’s wine recommendation – CLICK HERE

Boschendal - 1685 - Shiraz Cab Sav

Carey Boucher ErasmusCarey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website –

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