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Braai Beef Sliders

Recipe courtesy Duncan Savage, winemaker, Cape Point Vineyards, Cape Town, South Africa. Adapted from Cellarmasters in the Kitchen, by Wendy Toerien (Struik Lifestyle, 2012)

Much like barbecue in the U.S., braai (rhymes with fry) in South Africa is something akin to religion. It’s not just about what you braai, it’s about how you braai, when you braai, where you braai and with whom you braai.

To share the secrets of a proper braai, we asked chefs and winemakers in South Africa to share their secrets and show us how it’s done. This recipe for bugers-braai comes from Duncan Savage, winemaker at Cape Point Vineyards.


1 pound ground beef
1 onion, finely chopped
1 cup fresh breadcrumbs
½ cup chopped fresh parsley
1 egg
1 tablespoon hot English mustard
Salt, to taste
Freshly ground black pepper, to taste
12 thick slices of mozzarella cheese
12 soft small rolls
24 fresh basil or arugula leaves
3 medium tomatoes, sliced
4 large gherkin pickles, sliced lengthwise


Mix together beef, onion, breadcrumbs, parsley, egg, mustard, salt and pepper. Form 12 patties, and grill to desired doneness. Melt slice of mozzarella on each patty.

Halve rolls and lightly toast on grill.

To serve, place patty on rolls. Top with 2 basil or arugula leaves and one slice each of tomato and gherkin. Makes 12 sliders.