Bobotie Burgers

A superstar of South African culinary heritage….bobotie! Yes, we all love a classic bobotie and we are not deconstructing the classic but creating another delicious meal inspired by two South African favouries; burgers and bobotie. All the bobotie elements are constructed into a burger, why not?! We tried it, and this South African burger is the bobotie bomb dot com.




  • African Flavours
  • Beef
  • Burgers


  • South African

Cooking Methods

  • Pan-Fry



Prep Time

30 minutes

Cooking Time

40 minutes


For the Bobotie Patty:

  • 500g Food Lover’s Market Lean Beef Mince or Ground Beef
  • 1 onion, roughly grated
  • 3 garlic cloves, grated
  • 30ml (2 Tbsp) curry powder
  • 10ml (2 tsp) turmeric powder
  • 5ml (1 tsp) dried mixed herbs
  • 30ml (2 Tbsp) Gooseberry Chutney
  • Salt and black pepper, to taste

For the Gooseberry Chutney:

  • 5ml (1 tsp) cumin seeds
  • 2.5 ml (1/2 tsp) fennel seeds
  • 5ml (1 tsp) cumin powder
  • 300g gooseberries, halved
  • 1cm fresh ginger, finely chopped
  • 2 red chillies, chopped
  • Pinch of chilli flakes
  • 30ml (2 Tbsp) brown sugar
  • Salt and black pepper, to taste

For the Burger:

  • 125ml (½ cup) sultanas
  • 125ml (½ cup) mayo
  • 4 hamburger buns
  • 30ml (2 Tbsp) butter
  • 1 tomato, sliced
  • ½ red onion, sliced
  • 1 Egg, fried
  • 1 Banana, sliced (*Optional)
  • Rocket (*optional)
  • Salt and black pepper, to taste


For the Bobotie Patty:

  1. Combine all burger patty ingredients, season with salt and black pepper and mix well.
  2. Form into 4 large patties or 8 thinner ones if using 2 per burger. Rest the patties in the fridge for about 1 hour, then fry them in a medium to hot frying pan with a dash of olive oil, 4 minutes per side or cooked to your liking.
  3. For the Gooseberry Chutney:

    1. Heat a saucepan on a medium heat and toast the spices for a minute or two to release their flavour
    2. Add the rest of the ingredients, except the brown sugar. Season to taste and cook for about 8 minutes. Add the brown sugar and cook for another 10 minutes or until sticky and caramelized.
    3. Assemble the Burger:

      1. Pour about 80 ml (1/3 cup) of boiling water over the sultanas and allow to soak for about 30 minutes. Blend and combine with the mayo and season to taste.
      2. Halve and butter the buns, then heat a pan on a high heat and toast them. On the bottom bun, spread some of the sultana mayo, followed by the patty, tomato, red onion, fried egg. Topped with gooseberry chutney, banana slices and rocket.
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