The crowd pleaser burger

Recipe from: 10 August 2011

Ingredients 26
Servings 1
Minutes 20 mins


Serving Change
  • Burger patties:
  • 15
    olive oil
  • 1
    small onion, finely chopped
  • 2
    garlic, crushed
  • 500
    ostrich mince
  • 1
    slice of white bread, crusts removed and moistened with water
  • 1
    egg yolk
  • 2
    Worcestershire sauce
  • a bit of dried mixed herbs
  • salt and pepper
  • Cider batter:
  • 250
    cake flour
  • 60
    corn flour
  • 7
    baking powder
  • salt and pepper
  • pinch of paprika
  • 250
  • Onions rings:
  • 2
    medium to large onions, peeled and thickly sliced
  • 125
    seasoned flour
  • To garnish:
  • 6
    slices of bacon for the bacon crumbs
  • 4
    burger buns
  • rocket leaves
  • a tub of plain cream cheese
  • a small jar of cranberry jelly


20 mins
Burger patties:
Sauté the onions and garlic in the oil until soft and caramelised. Allow to cool slightly.
Combine all the above ingredients together and leave to rest for 30 minutes.
Heat up a griddle pan and lightly grease it.
Shape the mince mixture into patties.
When the pan is smoking hot, place them on and fry until nicely charred on the one side, then turn over and char the other side.
Turn the heat down and flip the burgers over once more and allow them to cook through to your liking.

Bacon crumbs:
Preheat the oven to 230°C.
Place 6 slices of shoulder bacon onto a baking tray and roast them until crispy and dried out. Keep a watchful eye though.
Allow to cool then place into a food processor and blitz into course "crumbs".

Cider batter:
Whisk all the ingredients together until smooth. It should have a cake batter consistency, quite thick. Allow to stand for at least 20 minutes.

Onion rings:
While cooking the burger patties, heat up a pot of oil for deep frying.
Test if it's hot enough by plopping one onion ring into the oil.
When it's ready, dunk the onions into the batter and place straight into the oil. Don't worry, if they stick together - they break apart easily once cooked.
Remove when they are puffed up, crispy and golden.
Drain on paper towel.

To assemble:
Toast the insides of the bun in the same pan the burgers were in.
Top one side of the bun with a juicy patty, followed by a heaped tablespoon of cream cheese and a heaped teaspoon of cranberry jelly.
On the other bun, top with some rocket and place onion rings on both sides. Sprinkle with bacon crumbs.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.




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