Ostrich burgers

8 servings Prep: 15 mins, Cooking: 10 mins
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Hamburgers with biltong, feta and red wine sauce.

By Food24 August 01 2011
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Ingredients (19)

500 g ostrich mince
1 onion — finely chopped
1 tsp garlic — cloves
1 tsp coriander — ground
1 tsp cumin — ground
1 eggs
2 bread — slices
salt and freshly ground black pepper — to taste
Red wine sauce:
1 onion — finely chopped
1 tsp garlic — cloves, minced
2 vinegar — balsamic
250 ml stock — beef
375 ml wine — red
2 rosemary — chopped
1 tsp Dijon mustard
1/2 tsp sea salt — flakes
1 tsp sugar
1 tsp freshly ground black pepper
1 tsp Worcestershire sauce
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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.

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