Flying Boerie Burger

Remove the boerewors meat from its casing and weigh out 70g portions, about 3 tablespoons. Shape each portion into a ball and repeat until all the meat is used.

Place each meatball between two squares of baking paper and press with a spatula to form a flat patty. Repeat for all the meatballs.

Refrigerate the patties. Meanwhile, cut the PnP Large Peeled Onions into thick slices.

Heat a pan over medium-low heat and add oil. Once hot, add the onion slices, sprinkle with sugar and salt, and cook until the edges turn golden. Gently flip and caramelise the other side.

Remove the caramelised onions from the pan and set aside.

Add more oil to the hot pan and cook 2 patties at a time. After about 3 minutes, flip the patties and place a slice of cheese on each. Cook for another 2 minutes.

Add the onion slices back into the pan and assemble the burgers by placing the patties on top of an onion slice, and top with another onion slice to form the bun.

Serve with crispy fries, burger mayonnaise, and some pickled chilies.