Hand Chopped Burgers with Goulash Sauce
Made from scratch, these hand chopped burgers with goulash sauce will take your home made burgers and elevate them. Recipe from Atmosfire by Jan Braai
Servings: 4 generous servings
Ingredients
For the Patties
- 350 grams sirloin or rump steak I used Osyter steak and goulash
- 400 grams chuck steak see above
- sea salt on the braai not before
For the Goulash Sauce
- 2 red onions
- 2 red bell peppers
- 2 garlic cloves
- 2 tomatoes
- 1 tot olive oil
- 2 tots paprika
- 1 tot tomato paste
- ½ cup beef stock
- salt and pepper
For building the burger
- 4 hamburger rolls
- olive oil
Instructions
- Make the sauce by chopping the onions and peppers. Crush and chop the garlic. Chop the tomatoes.
- Heat the olive oil in a pot (or a potjie if you want to make it on the braai) and fry the onions and peppers for a few minutes until soft, throw in the garlic and fry for another minute.
- Add the chilli powder and paprika and toss to release their flavours. Add the tomatoes, tomato paste and beef stock and bring to a boil. Close the lids and simmer until thick. Add salt and pepper to taste.
- To make the patties: the coldest the steak is the easier it is to chop so work from it straight out of the fridge. Remove any bones and then slice the meat into thin slivers. Slice each sliver lying flat into strips (you can stack a few at a time), leaving you with very thin strips resembling julienned vegetables. Change directions by 90 degrees and chop into tiny pieces. Use your hands to shape the mince into patties – don’t add anything to them.
- The patties will be less condensed and solid than bought patties so place them carefully on a piping hot braai for 8 minutes, turning over once. While braaing you can add some sea salt to them.
- During the final minutes of braaing the patties, cut open the rolls and brush with olive oil before toasting on the braai.
- Assemble the burgers with patties, goulash sauce and any other condiments you like.