Ostrich burger on a sweet potato bun

4 servings Prep: 25 mins, Cooking: 1 hr 30 mins
Rate this recipe
A gourmet burger you can put together in the comfort of your home.

By Food24 December 03 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (26)

500 g sweet potatoes — orange
1 kg flour — white bread
20 g salt
50 g sugar
580 ml water — luke warm
Berry compote:
1 kg mixed berries — frozen
1 kg red onion
150 g castor sugar
1 cinnamon — stick
2 star anise
150 g cucumber
100 ml vinegar — white wine
10 g castor sugar
2 bay leaves
150 g ostrich — fillet
100 ml fresh chillies — 573
20 g garlic — cloves
3 g fresh thyme
salt and freshly ground black pepper
tomatoes — sliced
onion — rings in beer batter
parmesan — shavings
Tap for ingredients
Tap for ingredients


Sweet Potato Bun:
Roast sweet potato in the oven covered with rock salt to cook and absorb moisture. When soft, peel and mash and add to the dough as below.

Mix all the dry ingredients. Add water sweet potato mash.

Dough must be a pliable consistency, ensure that the sweet potato mash is as dry as possible. Fold the sweet potato mash through to the desired colour has been achieved.

Roll into desired six balls and top with black and white sesame seeds. Allow to rise in a warm area before baking.

35g for mini bun and 65g for burger bun. Bake at 170°C till golden brown.

Berry compote:

Caramalise the red onion slowly in a pan over a medium heat. Add the port and grenadine and cook down till sticky and thick.

Mix the berries, sugar and spices, simmer on stove till cooked. Fold the two together when cool.

Pickled cucumber:
Boil the vinegar, bay leaf and sugar till dissolved. Cut cucumber in half and de-seed, slice into ribbons.

Chill the solution and add the cucumber. Let it lay for a few days in the fridge before using it.

Ostrich fillet:
Marinade the meat in the olive oil, garlic, thyme 24 hours prior to use. Season with salt and pepper and grill to desired medium rare.

Rest the meat for a few minutes and slice.

Assembling of burger:
Once the buns are cool, cut and butter them. On the botton bun, place the lettuce, tomato, sliced jalapeno.

Then layer the sliced ostrich fillet, add the onion and berry jam and top with the pickled cucumber and Parmesan shavings.

Close the top bun and place skewer through the top in the middle.

Finish off with battered onion rings on top around the skewer.

Recipe reprinted with permission of Shimmy Beach Club

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.