Recipe of the day: Lekker homemade rump burgers with monkey gland sauce

If you, like most other South Africans, are cutting back on eating out and takeaways this year to save some money, these delicious homemade rump burgers with monkey gland sauce will be so satisfying you’ll never want to eat a burger anywhere else again.

Serve your rump burgers with fries, onion rings or a fresh green salad.

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Homemade rump burgers with monkey gland sauce

Ingredients

For the monkeygland sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 4 tbsp tomato paste
• 3 ripe tomatoes, chopped
• 1 cup chutney
• 3 tbsp worcester sauce
• 2 tbsp red wine vinegar
• 2 tbsp brown sugar
• 1 tbsp tabasco sauce
• sea salt and freshly ground black pepper, to taste

For the onion rings:

• 130g sunflower oil, for deep-frying flour
• 1 cup buttermilk
• 1 free-range egg, beaten
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 1 onion, sliced into thick rings

For the rump burger:

• 2 tbsp extra virgin olive oil or duck fat
• 600g rump steak, finely chopped
• 1 onion, finely chopped
• sea salt and freshly ground black pepper, to taste
• 1 cup white cheddar, grated
• 4 ciabatta rolls, halved and toasted
• 4 tbsp good-quality mayonnaise
• Lettuce, for serving

Method

1. To make the monkey gland sauce, heat the oil in a pan over a medium heat and fry the onion and garlic until translucent.
2. Add the tomato paste and tomatoes, and bring to a simmer.
3. Add the remaining ingredients and simmer for a further 30 minutes or until thick, then remove from the heat and set aside.
4. To make the onion rings, heat the oil in a large saucepan over a medium heat. Mix the flour, buttermilk, egg, bicarbonate of soda and salt to make a batter.
5. Dip each onion ring into the batter, shaking off any excess, then fry until golden brown. Drain on kitchen paper and season with salt.
6. To make the burgers, preheat the oven to 180°C.
7. Heat the oil or duck fat in a cast-iron pan over a medium to high heat and mix the steak, onion and seasoning.
8. Shape the mixture into 4 patties and cook for 5 minutes on each side until golden brown.
9. Divide the cheese between the burgers, then cook in the oven for 5 minutes, or until cooked to your liking.
10. Spread the bottom half of each roll with mayonnaise, then top with lettuce and monkeygland sauce.
11. Top with the cooked patties, onion rings and top halves of the rolls.

*This recipe was found on www.taste.co.za.

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