Wild impala burgers!
Michelle Phetlhe | Tuesday September 27, 2022 12:08
Impala mince is a wonderfully quick and low fat option to have in your fridge or deep freeze.
My sister and husband went hunting and shared some cuts with us a few months ago, very much appreciated because we are well in the habit of getting game from the supermarkets when its available.
Last week she called and asked that I pass by to get some game off her hands. Kante these guys bone when they go to the butcher go diriwa bo stewing pieces and mince meat. Rona kana ke di steak hela.
So she gave me mince and pieces tsa stew. I was immediately intrigued by the mince... what do I make first? I even got off the hook because of the stop I made to collect the game. I had the house keys and the boys were locked out after school, so I gave my sister Melissa the phone when my husband rang. As I panicked and got up to leave her place, my husband, who was not happy about my detour heard her say impala mince over the phone apparently.
Motho ke fa a bua ka Sunday voice. Gatwe ke fa a re; nyaa, all is forgiven...lol. Waitse banna mo nameng, ija! I got home and the guy wanted to see what I came with, refrigerated it and went on to tell me gore he’s decided he wants a burger, if I want meatballs for myself I can go ahead.
Wow right? The next day he got rolls and I got the boys to help out. Leboko grated the three slices of toast I made earlier, I seasoned the meat and Shalom cracked an egg into the mixture. After bringing that all together, I called them back one by one to customise their burgers. A spoon full was enough for what Shalo called a crabby patty. He rolled it into a ball, pressed down to form a party and put it on the medium heat pan.
The highlight for him was using the spatula to turn it over. He always prefers a plain burger, and as he left with his, I called second born Boki into the kitchen. I asked him to grab the essentials, butter, greens and cheese. He got his patty on the stove and once the second side was cooked we placed a slice of cheese on it, splashed some water on the pan and covered the patty, allowing the cheese to beautifully melt.
His dad came in next, his patty was a little bigger and he cut up onions for me to caramelise quickly. We also made a Mexican sauce from a combination of Nutriday plain yoghurt and Salsa. Tomatoes are still a bit scarce so the salsa brought about the required tomato element found in a burger. So delicious, was the only response I had after tasting my meatballs made from the same batch. If you haven't had impala mince, you’re missing out big time. It’s nice, tasty, has a natural game flavour that doesn't overwhelm. It also has a good amount of natural fat in it which made it cook so well.
INGREDIENTS
500g impala mince
1 egg
½ cup minced onion (optional)
¼ cup fine dried bread crumbs
1 or 2 cloves garlic, peeled and minced (optional)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
4 hamburger buns, split About 1/4 cup
Nutriday plain yogurt About
1/4 cup Salsa
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion
INSTRUCTIONS
In a bowl, mix ground beef, egg, onion, bread crumbs, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into five equal portions and shape each into a patty wide as your bun. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Alternatively cook on medium heat, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Lay buns, cut side down, on grill or pan and cook until lightly toasted, 30 seconds to 1 minute. Spread a mixture of Nutriday plain yogurt and salsa on the inside of the buns. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place and serve.