Namibian Game Burger with Amarula Sauce (Namibischer Wildburger mit Amarula-Sauce)
Namibian cuisine is known for its unique flavors and use of game meat. This recipe for Namibischer Wildburger mit Amarula-Sauce (Namibian Game Burger with Amarula Sauce) combines the rich, earthy flavors of game meat with a creamy and slightly sweet Amarula sauce, creating a truly special dish.
Ingredients
- 500g game meat (e.g., kudu or springbok), ground
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 burger buns
- Lettuce, tomato, and onion slices for garnish
- 1 cup heavy cream
- 1/4 cup Amarula liqueur
- 2 tbsp butter
Instructions
- In a bowl, mix the ground game meat with chopped onion, minced garlic, ground coriander, ground cumin, salt, and pepper. Form the mixture into 4 burger patties.
- Heat a skillet over medium-high heat and cook the burger patties for 4-5 minutes on each side, or until cooked to your desired level of doneness.
- While the patties are cooking, prepare the Amarula sauce. In a small saucepan, heat the heavy cream over medium heat. Once hot, add the Amarula liqueur and butter, stirring until the butter is melted and the sauce is smooth.
- Toast the burger buns in a separate skillet or in the oven.
- Assemble the burgers by placing a cooked patty on each bun, topping with Amarula sauce, and garnishing with lettuce, tomato, and onion slices.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 35g
Supplies
Skillet Saucepan
Tools
Spatula Knife Bowl
Serving suggestions
Serve the Namibian Game Burger with Amarula Sauce alongside a fresh green salad and a side of crispy sweet potato fries.
Tips & tricks
For an extra flavor boost, marinate the game meat in a mixture of Amarula, garlic, and spices for a few hours before forming the burger patties.
Cost
$25