Coals hum and the grid breathes heat while onions slump into sweetness and a coil of wors picks up its lacquered char. The roll stacks those soft onions with sharp cheddar that melts on contact, a quick tomato and red-onion relish, jalapeño snap, and fresh coriander. Sour cream cools the sriracha mayo, salsa verde brightens the lot, and every bite lands smoky, creamy, and bright.

Recipe

Ingredients

Boerewors and rolls
• 600 g beef boerewors coil
• soft hotdog rolls, split and warmed

Toppings and sauces
• 1 large onion, thinly sliced
• 15 ml olive oil
• 2 garlic cloves, thinly sliced
• 30 ml neutral oil
• 2 Roma tomatoes, diced
• ½ small red onion, finely chopped
• 1 fresh jalapeño, thinly sliced
• A handful fresh coriander leaves
• 80 g mature cheddar, grated
• 60 ml mayonnaise
• 15 ml sriracha
• 15 ml each mustard and ketchup
• 80 ml sour cream
• 120 ml salsa verde shop-bought, or quick blend of coriander, lime, green chilli, olive oil, and salt

Steps

1. Warm olive oil in a medium pan over medium heat. Add sliced onion with a pinch of salt and cook 10 to 12 minutes, stirring, until soft and golden. In a small pan, heat neutral oil over medium and fry garlic slices 1 to 2 minutes until pale gold and crisp. Drain on paper towel and reserve 5 ml of the garlic oil for the mayo.
2. Stir mayonnaise with sriracha and the reserved garlic oil. In separate bowls, set out mustard and ketchup, sour cream, and salsa verde. Toss tomatoes with the chopped red onion and a pinch of salt.
3. Build a medium fire with an even bed of coals. Braai the boerewors 12 to 15 minutes, turning every 2 to 3 minutes, until evenly browned and just cooked through about 70 C internal and juices run clear. Rest 2 minutes, then cut into roll lengths.
4. Toast cut sides on the cooler edge of the grid 30 to 60 seconds until lightly crisp.
5. Swipe the bun with thin lines of mayo, mustard, and ketchup. Add wors and a handful of grilled onions, then scatter cheddar so it softens against the heat. Spoon on tomato and red-onion mix, add jalapeño slices and coriander, drizzle sour cream and salsa verde, and finish with sriracha mayo.

Finish and eat. Top with crunchy garlic for snap. Serve immediately the pleasure is in the contrast heat, cool, creamy, and crisp piled high.