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May 30, 2015

Coriander and Black Pepper Burgers

Coriander and Black Pepper Burgers

Juicy, bursting with flavor, Coriander and Black Pepper Burgers are perfect weekend food. Or even a weeknight dinner and you do not need to get your barbecue going as these scrumptious patties can be pan fried or grilled on a George Foreman grill.

That being said, I have to be honest, there is no better burger than when the patties are grilled over the coals - not a gas grill, a proper, smoky fire.

Coriander and Black Pepper Burgers

We use whole, crushed Coriander seeds in all our homemade Biltong {similar to Beef Jerky} as it just does not taste like a proper Biltong without this essential ingredient. The quantity in the recipe for these Coriander Burgers may seem a lot, but it gives a wonderful taste without being overly so.

Do not use ground Coriander, it will not taste the same.  I did a little research on Google regarding Coriander and Cilantro and found some interesting facts. In SA we call the leafy herb Coriander, whereas in other countries it is known as Cilantro. Now, do not get confused with the herb and the seed, the tastes are worlds apart.

My family is happy with the amount of Black Pepper as in the recipe below, but I normally add even more to my patties when rolling the meat into balls and before chilling. You can play around with the quantities and even the Coriander Seeds - use more or less, depending on how much you like the flavor of these wonderful Seeds.

The juiciness definitely comes from the pickled Onions and Jalapeno. I use a very mild Jalapeno so that it does not overpower the Coriander taste.

Coriander And Black Pepper Burgers

Serves: 4


500g Lean Ground Beef ( just over 1 pound)
1 Large Egg, lightly beaten
1/2 cup Pickled Mild Jalapenos, chopped
1/3 cup Pickled Onions, chopped
2 TB Whole Coriander Seeds, crushed finely
2 t Black Pepper, freshly ground
1 1/2 t Salt, divided
2 TB Butter
2 Onions, sliced
1 Rosemary Sprig, leaves only
2 TB Maple Syrup
1/2 cup Mayonnaise
3 TB Creamed Horseradish
4 Gouda Cheese Slices
4 Sesame Seed Burger Rolls, halved
Handful Lettuce, torn
8 Italian Baby Tomatoes, each sliced lengthwise into 3 pieces


1.) Mix together the Ground Beef, Egg, Jalapeno, Pickled Onions, Coriander, Black Pepper and one teaspoon of Salt - form 4 round balls and place in the refrigerator until needed.
2.) Heat the Butter in a pan - add the Onions, Rosemary and the remaining 1/2 teaspoon Salt - cook over medium heat until golden - add the Maple Syrup, stir through and cook another minute - remove from heat and set aside.
3.) Place the Burger balls on the grill, pan or George Foreman (use a little Oil if using a pan) - press down slightly to form a patty and cook 3 - 4 minutes on the one side, tip over and cook to your preference - during the last minute or two place a slice of Gouda Cheese over each pattie (do not turn again).
4.) Combine the Mayonnaise and the Horseradish - spread over the bottom halves of the sliced Burger Rolls - top with Lettuce and Tomato slices - place the hot cooked Patties over the Tomatoes and scoop some Maple Syrup caramelized Onions on top of the Patties - end off by placing the top part of the Burger Roll.

Serve with fries or salads on the side.

Coriander and Black Pepper Burgers



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  1. That is one of the best burgers I have ever seen. Oh my gosh I can't wait to make it.

  2. This looks delicious Linda! Wish I could try it now Pinned and shared!

  3. This burger is totally making me drool and you are so right, smoky fire makes the best foodies!!! Also Love to try this spice combo!!


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