Try It At Home: Chef Charl’s Banting Burger
The low-carb, high-fat (or Banting) diet has easily become one of the biggest eating trends to appear in recent times. If you follow the Banting diet, it’s important to remember that the quality of what you consume is essential. Try to avoid factory-farmed meat – as this invariably contains routine antibiotics and growth hormones – and other unhealthy stuff.
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.
Ingredients
- 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
Method
- 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.
Tips
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.