Ingredients :
• 1kg beef or ostrich mince
• 6 rashers streaky bacon, finely
chopped (optional but adds good
flavour)
• 60g (1 cup) fresh white
breadcrumbs
• 1 onion, grated
• Salt and black pepper, to taste
• 6 slices strong cheese
(emmentaler, gruyère or
gorgonzola)
SAUCE:
• 150g fresh blueberries
• 60ml (4 tbsp) sugar
• 125ml (½ cup) water
• 125ml (½ cup) red wine
• 10ml (2 tsp) cornflour (if needed)
Directions :
Combine the mince, bacon, breadcrumbs, and onion in a large mixing basin.
Mix well after heavily seasoning.
Shape the mixture into 12 uniformly sized, thin hamburger patties using damp hands.
Six of the patties should have a piece of cheese on top that fits inside the patty’s perimeter.
Add another patty on top, sealing the edges by pressing them together.
Place aside.
In a saucepan over medium heat, mix the blueberries, sugar, and 30ml (2 tbsp) of the water to make the sauce. Stir the sugar until it dissolves. Cook the mixture until the berries are pulpy and the sauce has reduced, then add the remaining water and wine. In order to thicken the sauce, combine the cornflour with 30ml (2 tbsp) water and whisk over low heat. Add 15ml (1 tbsp) of honey to the sauce if it is too sour. Place aside to stay warm.
In order to prevent the patties from splitting, grill or braai them for 6 to 8 minutes on each side. Serve the burgers on buns with sauce on top.