Peri peri pork burger with rustic tomato and pepper relish

These smoky, spiced pork burgers are topped with a chunky homemade tomato and red pepper relish, a zesty peri-peri mayo, and crispy golden onion rings for extra crunch and texture. Served in toasted Portuguese rolls, they deliver layers of bold South African-inspired flavour in every bite.

Cut:
  • Portions: 4
  • Prep: 30 minutes
  • cook: 25 minutes

Ingredients

For the tomato and red pepper relish

  • 1 Tbsp (15 ml) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely grated
  • 1 red pepper, deseeded and chopped
  • 250 g cherry tomatoes, halved
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
  • 1 tsp (5 ml) sugar
  • Cape Herb & Spice Atlantic Sea Salt and black pepper, to taste

For the patties

  • 500 g pork mince
  • 2 tsp (10 ml) Cape Herb & Spice Peri-Peri Rub
  • 4 cheese slices
  • Olive oil, for frying

For the peri-peri mayo

  • 125 ml mayonnaise
  • 1 tsp (5 ml) Cape Herb & Spice Peri-Peri Rub
  • Zest and juice of ½ a lemon

For the crispy onion rings

  • 1 white onion, sliced into rings
  • 60 g flour
  • Cape Herb & Spice Atlantic Sea Salt, to taste
  • Vegetable or sunflower oil, for deep frying

Method

For the tomato and red pepper relish:

Heat the oil in a saucepan over medium heat and sauté the onion until softened. Add the garlic and cook briefly, then add the red pepper and cook until tender. Stir in the tomatoes, cumin, smoked paprika and sugar and cook until slightly reduced but still chunky. Season with salt and pepper and set aside.

For the patties:

Place the pork mince into a bowl, add the Cape Herb & Spice Peri-Peri Rub and mix gently until just combined. Shape into 4 patties, pressing slightly flatter in the centre. Heat a frying pan or grill pan over medium-high heat with a little oil and cook the patties until golden, slightly charred and cooked through. Flip, season lightly, top with a cheese slice and cover the pan to allow the cheese to melt.

For the peri-peri mayo:

Mix the mayonnaise, Cape Herb & Spice Peri-Peri Rub, lemon zest and juice together until smooth.

For the crispy onion rings:

Heat oil in a deep pan over medium heat. Toss the onion rings in flour, season lightly with Cape Herb & Spice Atlantic Sea Salt and fry until golden and crisp. Drain on paper towel.

To assemble:

Toast the rolls lightly. Spread peri-peri mayo onto the base of each roll, add a layer of lettuce and top with the patty. Spoon over the relish, finish with crispy onion rings, close and serve immediately with lemon wedges on the side.

Serving suggestion: Serve with extra peri-peri mayo on the side and seasoned oven-baked chips or a simple green salad.