Chef Charl’s Banting Burger is served up at Eight - Spier’s farm-to-table restaurant - and brings together smoked pork, bone marrow and pasture-reared beef into one scrumptious patty. The beef mince comes from cattle raised by Farmer Angus McIntosh in pastures at Spier. These animals only graze grass (unlike grain-fed feedlot beef that makes up the bulk of South African market). Find out where you can buy Farmer Angus’s pasture-reared beef mince here.
- 700g Pasture-reared beef mince
- 200g Smoked pork belly cooked and chopped
- 100g Deboned marrow chopped
- 25g Dijon mustard
- 5g Italian parsley chopped
- 15g Green pepper corns chopped
- Salt and black pepper to taste
- Place all ingredients in mixing bowl.
- Using your hands, firmly massage all ingredients together for 5 minutes.
- Divide into 4 equal balls +-250g each.
- Shape into patties using a cutter and place in fridge to set.
- Season with salt and pep and grill until medium about 8 minutes. The patties are best cooked over a flame grill.
- Serve with salad.
For 100g deboned marrow you will need about 800g bone marrow. Place bone marrow in an a bowl of salted water and leave overnight in the fridge, as this will make it easy to remove.