Mini Hamburgers, Umleqwa with Dumplings, Scones & Pineapple Beer


Episode 24 with DJ T-Bose

Radio superstar DJ T-Bose is in the house, or shall we say kitchen, with Siba tonight. The man says he doesn’t do starters… but with sumptuous mini beef and boerewors hamburgers on the menu will he be able to resist? Scroll down for the recipe!

Starter: Mini beef and boerewors hamburger

You will need:

Beef patties

500 g minced meat

500 g boerewors, casing removed

1 small red onion, finely chopped

salt and pepper

10 ml (2 tsp) garlic and herb spice

30 ml (2 tbsp) fresh parsley or 10 ml

(2 tsp) dried parsley

250 ml (1 cup) breadcrumbs

1 egg, whisked

30 ml (2 tbsp) oil

To serve

Mixed herbed lettuce leaves

1 red onion, cut into thin rings

1 tomato, sliced

1 cucumber, sliced

Mini rolls or mini pittas, halved

Siba’s tip:

Also add to half of the batch and taste difference 30 ml (2 tbsp) wholegrain mustard, 5 ml (1 tsp) ground cumin, 15 ml (1 tbsp) ground coriander, 10 ml (2 tsp), Worcester sauce


  1. Beef patties: Mix the minced meat and boerewors meat together. Season with salt and pepper, garlic and herb spice and parsley until well combined. Add the breadcrumbs and the egg and mix through.
  2. Divide the mixture into 16 balls and slightly flatten each to make a patty. Chill in the fridge for 10 minutes. Fry the patties in the heated oil for 3 minutes on each side until cooked.
  3. To serve: Layer one or two beef patties in a bun with lettuce, onion rings, sliced tomatoes and sliced cucumber. Repeat the process until you have enough burgers to serve to your guests.
  4. Serve while still warm with hot chips and tomato sauce. Use a round cookie cutter to get an even round shape for the patties. Freeze additional patties with baking paper or cling film separating each patty so they don’t stick together

Main: Umleqwa with dumplings (bought bread dough)

You will need:

1 whole hard chicken (inkukhu yesixhosa – umleqwa)

2 L (8 cups) chicken stock

1 sprig of rosemary

1 onion, finely chopped

1 green pepper, diced

410 g (1 can) peeled and chopped tomatoes

15ml (1tbsp) chutney

1 kg well risen bread dough


  1. Cook the chicken in stock for 1 hour until almost fully cooked and the stock has reduced.
  2. In the meantime, heat the oil and sauté the onion and green pepper for 3 minutes until slightly golden.  Add the tomatoes and chutney and stir until combined.
  3. Add this mixture to the chicken and stir until combined and bring to the boil.
  4. Make small balls out of the dough and drop into the chicken – be careful not to add too much otherwise the dumpling will not rise and cook well. Cook with the lid on for 15 to 20 minutes until the dumplings are cooked.

Dessert: Scones and pineapple beer

You will need:


500 ml (2 cups) cake flour

20 ml (4 teaspoons) baking powder

3 ml (½ teaspoons) salt

60 g butter

1 extra large egg

125 ‒ 180 ml (½ ‒ ⅓ cups)

sour milk or buttermilk

milk, for brushing scones


  1. Preheat the oven to 220 ºC and lightly dust a baking sheet with cake flour. Sift the flour, baking powder and salt together. Then, using your fingers, rub in the butter until the mixture resembles coarse crumbs.
  2. Lightly whisk the egg and sour milk or buttermilk together. Add to the dry ingredients and cut in with a knife to form a soft dough. Do not overmix. Gently shape the dough into a ball, knead lightly and place it on a lightly floured surface. Flatten the dough slightly to a thickness of about 2 cm and cut out large scones using a glass or large biscuit cutter.
  3. 3 Arrange the scones on a baking sheet, leaving enough space between them for when they rise. Brush with milk and bake for 10 ‒ 15 minutes or until the scones have risen and are golden brown on top.
  4. Take care not to over mix the scone dough as this will produce tough scones. Gather the dough in a ball and knead it very gently a few times until all the dry ingredients are just mixed in.



Add 100 ml (½ cup) grated mature Cheddar cheese, 5 ml (1 teaspoon) paprika or 5 ml mustard powder and 2 ml cayenne pepper to the dry ingredients and proceed as in the basic recipe.


Add 60 ml (4 tablespoons) crumbled blue cheese to the batter and proceed as in the basic recipe.


Prepare the scone batter as described in the basic recipe. Make a hollow in each scone. Mix 150 g cooked and drained spinach with eight finely chopped sun-dried tomatoes (in vinaigrette) and 50 g (1 round) crumbled feta cheese. Spoon the mixture in each scone hollow and bake as described.

Pineapple beer (made the night before)

You will need:

3 fresh pineapples

10 g (1 sachet) yeast

500 ml (2 cups) white sugar

2 litres (8 cups) cold water

2 lemons, cut into slices

(Standing time 8 – 12 hours)


  1. Thoroughly wash the pineapples with a brush under cold running water. Remove the stem and peel with a sharp knife. Keep the skins on one side. Cut the pineapple into slices, put them in a closed container and refrigerate until needed.
  2. Put the pineapple peels in a 3-litre jug with the yeast and sugar. Cover with the cold water and stir continuously to dissolve the sugar. Close the jug with its lid and put in a warm place overnight until the mixture slightly ferments and is full of flavour.
  3. Strain the fermented pineapple mixture through a clean white cloth placed inside a strainer. Discard the pineapple peels and other solids.
  4. Chill in the fridge for about 10 minutes before serving. Add the pineapple slices and lemon slices just before serving

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