Much like barbecue in the U.S., braai (rhymes with fry) in South Africa is something akin to religion. It’s not just about what you braai, it’s about how you braai, when you braai, where you braai and with whom you braai.
To share the secrets of a proper braai, we asked chefs and winemakers in South Africa to share their secrets and show us how it’s done. This recipe for bugers-braai comes from Duncan Savage, winemaker at Cape Point Vineyards.
- 1 pound ground beef
- 1 onion, finely chopped
- 1 cup fresh breadcrumbs
- ½ cup chopped fresh parsley
- 1 egg
- 1 tablespoon hot English mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 thick slices of mozzarella cheese
- 12 soft small rolls
- 24 fresh basil or arugula leaves
- 3 medium tomatoes, sliced
- 4 large gherkin pickles, sliced lengthwise
Mix together beef, onion, breadcrumbs, parsley, egg, mustard, salt and pepper. Form 12 patties, and grill to desired doneness. Melt slice of mozzarella on each patty.
Halve rolls and lightly toast on grill.
To serve, place patty on rolls. Top with 2 basil or arugula leaves and one slice each of tomato and gherkin. Makes 12 sliders.