First posted: Jan 7, 2016

Ostrich Burgers with Gorgonzola and Sticky Red Onions



Cooks in:        Serves:6

  • 750g ostrich mince
  • 1 red onion, finely chopped
  • 100g feta cheese, crumbled
  • 1 Tbsp each of chopped fresh mint, basil and parsley
  • 1 tsp dried coriander
  • 1 tsp dried cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 egg, to bind
For the Sticky Red Onions
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 tsp lemon juice
  • 3 red onions, chopped
  • 1 sprig rosemary
  • 2 tsp brown sugar or honey
  • Pinch of salt and freshly ground black pepper
  • Hamburger rolls, for serving
  • 200g gorgonzola cheese, for serving

What to do

1. In a large mixing bowl, mix together the minced meat, onion, feta, herbs, spices and egg.

2. Roll into patty-sized balls, flattened slightly between your palms, and refrigerate for at least 30 mintues before cooking.

3. While the meat chills, heat the olive oil and butter for the relish in a heavy-based pan on medium heat. When the butter starts to foam, add in the remaining ingredients, and then turn the heat down and leave to simmer for about 20 minutes, or until the pears are caramelized and sticky. Check for seasoning and set aside until serving.

4. Just before serving, cook the burgers over hot coals or in a griddle pan until golden and crispy on the outside and just pink in the middle. About 4-5 minutes per side. Heat your burger buns over the coals or griddle just before serving. Assemble and add in gorgonzola and sticky onions as desired.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Le├ža.

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