The King Kudu Fillet Burger …..

This is very much a tried and tested Tripepi favourite. Whenever I can get my hands on some Kudu fillet I make burgers. Burgers are more of a summer dish in our house though – my mind expects not only to smell a wood fire burning but the summery aroma cocoa butter suntan lotion, Savanna Dry and my skin must be blushing pink from a day in the pool.  The burgers get the requisite flip flop on the braai to add that essential charcoal smokiness and MUST be accompanied by Max’s favourite, Oom Jan’s Monkeygland Sauce. The two together are like a ‘Brad & Angelina’ combo – sizzling hot and sexy!

Italians really do love to hunt so we are often gifted nice cuts of Venison. I always age the meat in my fridge despite the controversy surrounding this. Safe to say though, that Kudu is noble meat – yielded from animals who have never suffered the stress of a long journey to the slaughter house. They roam free developing lots of healthy muscle, forage for food that is organic and we are extremely fortunate to have access to such wonderful meat in South Africa, our dinner tables are much the richer for it!  So here we have my contribution to the Food24 burger competition ….

B*gger King Steer Burgers ….. Step aside for …..

The King Kudu Burger

King Kudu Burgers

Ingredients

400g kudu fillet – age it for about a week in your refrigerator

200g pork mince

1 slice of stale bread – made into bread crumbs

1 large handful of basil leaves roughly chopped

2 onions chopped

4 cloves of garlic chopped

1tsp coriander powder

1tsp allspice powder

1 tsp smoked paprika

Salt

Black Pepper

1 fresh jumbo free range organic egg

Olive oil

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