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Guacamole Braai Burger Recipe

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Ingredients:

  • 4 hamburger patties
  • kosher salt
  • Freshly ground black pepper
  • 4 slices pepper jack
  • 2 ripe avocados
  • 1/4 c. cherry tomatoes, chopped
  • 1 jalapeño, minced
  • Juice of 1 lime
  • 4 Hamburger buns

Directions

  1. Heat braai to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
  2. Meanwhile, in a large bowl, mash avocados. Add tomatoes, jalapeños, and lime juice and season with salt and pepper (and a little tabasco if you like it spicey).
  3. Assemble burger: Add patty and guacamole to buns and serve.

Jalapeño Popper Braai Burger Recipe

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Ingredients:

120g. cream cheese, softened
1/2 c. shredded cheddar
1/2 c. shredded mozzarella
2 jalapeños, minced
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and chopped
1/2 tsp. chili powder
1 1/2 beef mince
4 burger buns

Directions

  1. Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon. 
  2. Form beef mince into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture. 
  3. Preheat braai grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
  4. Sandwich with burger buns and serve immediately. 

Hawaii Braai Burger Recipe

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Ingredients:

SRIRACHI AIOLI SAUCE

  • 2 tbsp. mayonnaise
  • 1/4 tsp. sriracha

FOR THE BURGERS

  • 1/2 kg. beef mince
  • 1/4 c. teriyaki sauce
  • 2 slices Cheddar slice cheese
  • Brioche Buns
  • 4 Slices pineapple
  • Sliced onion, for serving
  • Sliced tomato, for serving
  • Lettuce, for serving
  • Pickles, for serving

Directions

  1. Make sriracha aioli: In a small bowl, whisk mayonnaise with sriracha until smooth.
  2. Preheat braai grill to high. Form beef into 4 equal patties and brush patties with teriyaki sauce. Grill to desired doneness, about 4 minutes per side for medium, adding cheese during the last minute of cooking.
  3. Split Hamburger Buns, then toast on braai. Grill pineapple slices on the braai until charred.
  4. To assemble burgers, spread aioli on bottom buns, then top with burgers, onion, tomato, pineapple, lettuce, and pickles.

Best Lamb Braai Burger Recipe

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Ingredients:

  • 1/2 c. full-fat Greek yogurt
  • 1/4 c. crumbled feta
  • 2 tsp. freshly chopped mint
  • 1 tsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground lamb
  • 4 hamburger buns
  • 1/4 red onion, thinly sliced into rounds
  • Arugula, for serving

Directions

  1. In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
  2. Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
  3. Heat braai to medium-high heat. Add burgers and cook  until crisp on the outside and still slightly pink in the center, 3 to 4 minutes per side for medium.
  4. Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.

Best Chicken Braai Burger Recipe

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Ingredients:

  • 1 KG. ground chicken
  • 3/4 tsp. smoked paprika
  • 1 clove garlic, minced
  • 3 scallions, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 slices cheddar
  • 4 leaves butterhead lettuce
  • 2 c. coleslaw
  • 1 avocado, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 brioche burger buns, split and lightly toasted

Directions

  1. In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. 
  2. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. 
  3. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

Best Classic Braai Burger Recipe

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Ingredients:

  • 1/2 KG beef mince
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. melted butter
  • 3 slices cheese, such as cheddar

FOR SERVING

  • 3 hamburger buns
  • 1 large tomato, thinly sliced
  • Iceberg lettuce
  • Minced white onion
  • some dill pickles
  • Tomato Sauce and Mayo mixed, half and half

Directions

  1. Shape beef into 3 equal-sized patties, about 2cm wider than the bun. Season both sides of each patty liberally with salt and pepper. Press a wide, shallow indent into the center of each burger.  
  2. Heat grill to high. Grill patties until a crust develops and they’re no longer pink, around 6 minutes. Flip and immediately brush with melted butter on top of each patty. Cook 3 minutes more then add cheese. Continue cooking to desired doneness, 3 minutes more for medium.
  3. Sandwich burgers between buns with desired fixings.  

Peanut butter and banana Braai Dessert broodjies

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Braai Dessert broodjies, combing the best of broodjies and dessert!

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Ingredients

Dessert Braaibroodjie Ingredients

 

  • 8 slices country white bread
  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 4 to 6 ounces semisweet chocolate, coarsely chopped or broken into pieces
  • 3 or 4 small bananas, cut crosswise into 1/4-inch slices

Directions

  1. Preheat a braai to medium heat.
  2. Lay the slices of bread on a clean work surface and spread butter onto one side of each piece.
  3. Flip 4 of the buttered slices over and spread 2 tablespoons of the peanut butter onto each slice.
  4. Divide the chocolate evenly over the peanut butter, then arrange banana slices on top of the chocolate.
  5. Top each with a remaining slice of bread, buttered side facing out.
  6. Place 2 sandwiches at a time onto the braai and cook for 3 minutes or just until chocolate has melted, turning so that you get nice grill mark on both sides. Repeat with 2 remaining sandwiches.

Salt and Vinegar Chicken Wings Braai Recipe

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Ingredients:

For the Marinade:

  • 1 3/4 cups distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Wings:

  • 1.5 kg chicken wings

For the Dipping Sauce:

  • 1/4 cup soft feta cheese, or use blue cheese
  • 1/2 cup whole-milk yogurt (not Greek)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Directions

  1. Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later. 
  2. Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
  3. While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces. 
  4. Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it’s time to serve wings. 
  5. Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process. 
  6. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
  7. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.
  8. Serve and enjoy!

Tangy Thai Chicken Wing Braai Recipe

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Ingredients:

  • 1 KG chicken wings (about 6 whole wings)
  • 1 cup sweet chili sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chopped cilantro/coriander
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 2 spring onions, sliced; greens reserved for garnish
  • 1 to 2 tablespoons chili paste, to taste

Directions

  1. Using a sharp chef’s knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette.
  2. In a medium bowl, combine all of the other ingredients. Mix well.
  3. Place the wings in a plastic ziplock bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
  4. Preheat the grill for medium heat (about 220 C). Remove the wings from the bag.
  5. Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 75 F. Discard any remaining marinade.
  6. Garnish with chopped spring onion greens. Serve and enjoy.

Spicy Grilled Chicken Wing Braai Recipe

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Ingredients:

  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 24 whole chicken wings

Directions

  1. Take the whole chicken wings and flip the tips around, tucking them in so they don’t burn.
  2. Combine the spices in a large resealable plastic bag.
  3. Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
  4. Preheat the grill to medium-high heat and set up for indirect grilling.
  5. When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.
  6. Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 80 C to 90 c). This should take about 20 to 25 minutes. Watch closely to prevent burning.
  7. Remove the wings from grill and serve immediately.

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