LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
45 MINS
15 MINS
30 MINS
INGREDIENTS
For the smoor:
1 tbsp cooking oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tin (400g) chopped tomatoes
Salt and pepper to taste
For the wors patties:
2 packets (720g) PnP Country Classic Thin Boerewors
To build:
500g Let’s Cook Vetkoek dough, fried or store-bought fried PnP Vetkoek
4 slices cheese of choice
Serving suggestions:
Tomato sauce and chutney, to serve
METHOD
1. Heat 1 tablespoon oil in the pan over medium heat. Add the chopped onion and garlic and sauté for 5–6 minutes until soft and translucent. Add the chopped tomato, season with salt and pepper, and cook down for a further 5 minutes, stirring occasionally, until it turns into a jammy sauce. Spoon out into a bowl and set aside.
2. Uncoil the wors gently so it doesn't tear, then re-coil each portion into a tight, flat spiral about the width of your vetkoek. Push 2–3 toothpicks through the coil at different points to pin it flat and stop it from unravelling in the pan. *Chef tip: Coil the wors while it's cold, straight from the fridge, it holds its shape far better than at room temperature. If it keeps springing loose, an extra toothpick or two through the centre makes all the difference.
3. Heat 1 teaspoon oil in the pan over medium heat. Lay the coils in flat and fry for 6–7 minutes on the first side, without moving them, until deeply golden. Flip carefully using two spatulas (or a spatula and tongs) to keep the coil intact, and fry for another 6–7 minutes on the second side until cooked through.
*Chef’s tip: Resist the urge to move or flip the coil early, a proper sear on the first side is what holds the spiral together when you flip it. If you flip too soon, it can flatten or fall apart.
4. In the last minute of cooking, lay a slice of cheese over each wors coil, turn the heat down to low, and cover the pan with a lid for 1–2 minutes until the cheese melts into the swirl of the coil.
*Chef tip: A splash of water flicked into the pan just before covering creates a quick steam that melts the cheese faster and more evenly, without overcooking the wors.
5. Split each vetkoek horizontally, being careful not to cut all the way through. If your vetkoek has cooled, warm it briefly in the same pan, cut-side down, for 30–60 seconds to crisp it up and release excess oil.
6. Remove the toothpicks from the wors coils. Spread a little sauce or chutney on the base of the vetkoek, layer with the cheesy wors coil and a generous spoonful of smoor. Close with the top half of the vetkoek.
7. Plate the burger alongside a bowl of Bok Bites and enjoy while warm and ENJOY! *Chef’s tip: Double-check every toothpick has been removed before serving, they're easy to miss once the cheese has melted over them đź¤
Vetkoek Boerie Burger
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
Vetkoek Boerie Burger
INGREDIENTS
For the smoor:
1 tbsp cooking oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tin (400g) chopped tomatoes
Salt and pepper to taste
For the wors patties:
2 packets (720g) PnP Country Classic Thin Boerewors
To build:
500g Let’s Cook Vetkoek dough, fried or store-bought fried PnP Vetkoek
4 slices cheese of choice
Serving suggestions:
Tomato sauce and chutney, to serve
METHOD
1. Heat 1 tablespoon oil in the pan over medium heat. Add the chopped onion and garlic and sauté for 5–6 minutes until soft and translucent. Add the chopped tomato, season with salt and pepper, and cook down for a further 5 minutes, stirring occasionally, until it turns into a jammy sauce. Spoon out into a bowl and set aside.
2. Uncoil the wors gently so it doesn't tear, then re-coil each portion into a tight, flat spiral about the width of your vetkoek. Push 2–3 toothpicks through the coil at different points to pin it flat and stop it from unravelling in the pan. *Chef tip: Coil the wors while it's cold, straight from the fridge, it holds its shape far better than at room temperature. If it keeps springing loose, an extra toothpick or two through the centre makes all the difference.
3. Heat 1 teaspoon oil in the pan over medium heat. Lay the coils in flat and fry for 6–7 minutes on the first side, without moving them, until deeply golden. Flip carefully using two spatulas (or a spatula and tongs) to keep the coil intact, and fry for another 6–7 minutes on the second side until cooked through.
*Chef’s tip: Resist the urge to move or flip the coil early, a proper sear on the first side is what holds the spiral together when you flip it. If you flip too soon, it can flatten or fall apart.
4. In the last minute of cooking, lay a slice of cheese over each wors coil, turn the heat down to low, and cover the pan with a lid for 1–2 minutes until the cheese melts into the swirl of the coil.
*Chef tip: A splash of water flicked into the pan just before covering creates a quick steam that melts the cheese faster and more evenly, without overcooking the wors.
5. Split each vetkoek horizontally, being careful not to cut all the way through. If your vetkoek has cooled, warm it briefly in the same pan, cut-side down, for 30–60 seconds to crisp it up and release excess oil.
6. Remove the toothpicks from the wors coils. Spread a little sauce or chutney on the base of the vetkoek, layer with the cheesy wors coil and a generous spoonful of smoor. Close with the top half of the vetkoek.
7. Plate the burger alongside a bowl of Bok Bites and enjoy while warm and ENJOY! *Chef’s tip: Double-check every toothpick has been removed before serving, they're easy to miss once the cheese has melted over them đź¤