Ostrich burgers

Recipe from: 01 August 0211

Ingredients 22
Servings 8
Time 15 mins

Ingredients

  • 500
    g
    ostrich mince
  • 1
    onion, finely chopped
  • 1
    tsp
    garlic
  • 1
    tsp
    ground coriander
  • 1
    tsp
    ground cumin
  • 1
    egg
  • 2
    slices of bread
  • salt and pepper to taste
  • olive oil
  • Red wine sauce:
  • 2
    tsp
    olive oil
  • 1
    onion, finely chopped
  • 1
    tsp
    minced garlic
  • 2
    Tbs
    balsamic vinegar
  • 250
    ml
    beef stock
  • 375
    ml
    red wine
  • 2
    sprigs worth or chopped fresh rosemary leaves
  • 1
    tsp
    Dijon mustard
  • 1/2
    tsp
    sea salt flakes
  • 1
    tsp
    sugar
  • 1
    tsp
    black pepper paste
  • 1
    tsp
    Worcestershire sauce
 

Method

10 mins
 
Make breadcrumbs out of the bread. You can use a food processor, since it makes the crumbs fine.
In a big bowl, mix all the ingredients together until combined.
Roll the meat mixture in the size of the burger patties you prefer.
Leave the patties to chill in the fridge for at least 20min. This will help them to stick together better while you are cooking them.
Just before cooking, coat the patties with olive oil so that they don’t stick to the pan, and use a non stick frying pan to cook them.
Put the burger patties on your choice of bread or roll.
Top the burger with lettuce, biltong slices, crumbled feta and the red wine sauce.

Red wine sauce:
In a deep frying pan, fry the onions and garlic in the olive oil, until the onions have gone translucent.
Add the balsamic vinegar and allow to reduce and coat the onions evenly.
Add the remaining ingredients, and stir every so often, letting the sauce reduce until it is thick.

Reprinted with permission of Nom Nom Cupcakes.
To visit Nom Nom Cupcakes's blog, click here.


 

Read more on: fry
 

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