African volcano burger recipe

Name: African volcano burger recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 640 g (22.6oz) coarse ground beef mince; 24 ml (0.8fl oz) tomato ketchup; 16 ml (0.6fl oz) gluten-free soy sauce; 40 ml (1.4fl oz) peri peri sauce; 4 slices Emmental cheese; 1 sprinkling sea salt flakes; 160 ml (5.6fl oz) tomato sauce; 120 ml (4.2fl oz) fruit chutney; 20 ml (0.7fl oz) Worcestershire sauce; 40 ml (1.4fl oz) soy sauce; 80 g (2.8oz) onion, diced; 32 g (1.1oz) garlic, chopped; 60 ml (2.1fl oz) olive oil; 80 ml (2.8fl oz) red wine; 40 ml (1.4fl oz) cola; 20 g (0.7oz) BBQ spice blend; 20 g (0.7oz) cracked white pepper; 32 g (1.1oz) sea salt flakes; 32 g (1.1oz) chopped thyme; 12 g (0.4oz) paprika; 20 ml (0.7fl oz) peri peri sauce; 1 handful salad leaves, to serve; 1 big gherkin, sliced; 1 onion, sliced and sauteed, to serve

Servings: persons

640 g (22.6oz) coarse ground beef mince
24 ml (0.8fl oz) tomato ketchup
16 ml (0.6fl oz) gluten-free soy sauce
40 ml (1.4fl oz) peri peri sauce
4 slices Emmental cheese
1 sprinkling sea salt flakes
160 ml (5.6fl oz) tomato sauce
120 ml (4.2fl oz) fruit chutney
20 ml (0.7fl oz) Worcestershire sauce
40 ml (1.4fl oz) soy sauce
80 g (2.8oz) onion, diced
32 g (1.1oz) garlic, chopped
60 ml (2.1fl oz) olive oil
80 ml (2.8fl oz) red wine
40 ml (1.4fl oz) cola
20 g (0.7oz) BBQ spice blend
20 g (0.7oz) cracked white pepper
32 g (1.1oz) sea salt flakes
32 g (1.1oz) chopped thyme
12 g (0.4oz) paprika
20 ml (0.7fl oz) peri peri sauce
1 handful salad leaves, to serve
1 big gherkin, sliced
1 onion, sliced and sauteed, to serve

1
To make the marinade: mix all the marinade ingredients together thoroughly and leave to rest in the fridge.
2
After 30 minutes, pour liberally over the beef and marinade for at least 3 hours prior to cooking.
3
To make the burgers: mix the marinated beef, tomato ketchup, soy sauce and peri peri sauce together.
4
Portion and shape into burger patties.
5
Interleave with baking parchment, and leave to rest in covered container in fridge.
6
Place burgers on grill.
7
Cooking time will be 4-7 minutes, depending on how rare you like your burgers.
8
Baste liberally with the BBQ marinade sauce when turning for the first time.
9
Repeat for the second turn.
10
On the third turn, baste with the BBQ marinade sauce again and place a slice of Emmental on each.
11
Season both sides of burgers with sea salt flakes to taste.
12
Light the grill.
13
Cover and leave to cook for another minute so the cheese melts.
14
Place burgers in the buns - you can add gherkin slices, salad leaves and sauteed onions if you like them.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 640 g (22.6oz) coarse ground beef mince, 24 ml (0.8fl oz) tomato ketchup, 16 ml (0.6fl oz) gluten-free soy sauce, 40 ml (1.4fl oz) peri peri sauce, and more.

Yes, African volcano burger recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!