Banting Burger at Spier

Eight is a farm-to-table eating experience. Like its name, the restaurant is an expression of balance, cycles, harmony, infinity and abundance. The produce used at Eight is either grown on the farm or sourced from nearby farmers.  Natural and organic ingredients are preferred, creatively combined to create nourishing, healthy, and delicious food.

Banting Burger Recipe

Chef Charl has kindly given his recipe for the Banting Burger currently on the menu at Eight. It brings together smoked pork, bone marrow and pasture-reared beef into one scrumptious patty. The beef mince comes from cattle raised by Farmer Angus McIntosh in pastures at Spier. These animals are farmed according to biodynamic principles (unlike grain-fed feedlot beef that makes up the bulk of South African market) and only graze grass.

Banting Burger


  • 700g Pasture-reared beef mince
  • 200g Smoked pork belly cooked and chopped
  • 100g Deboned marrow chopped
  • 25g Dijon mustard
  • 5g Italian parsley chopped
  • 15g Green pepper corns chopped
  • Salt and black pepper to taste


  1. Place all ingredients in mixing bowl.
  2. Using your hands, firmly massage all ingredients together for 5 minutes.
  3. Divide into 4 equal balls +-250g each.
  4. Shape into patties using a cutter and place in fridge to set.
  5. Season with salt and pep and grill until medium about 8 minutes. The patties are best cooked over a flame grill.
  6. Serve with salad.

P.S.: For 100g deboned marrow you will need about 800g bone marrow. Place bone marrow in an a bowl of salted water and leave over night in the fridge, as this will make it easy to remove.

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