Ostrich burger on a sweet potato bun
|500 g||sweet potatoes — orange|
|1 kg||flour — white bread|
|580 ml||water — luke warm|
|1 kg||mixed berries — frozen|
|1 kg||red onion|
|150 g||castor sugar|
|1||cinnamon — stick|
|100 ml||vinegar — white wine|
|10 g||castor sugar|
|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|
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.
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.
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.
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
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