Name: The crowd pleaser burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 15 ml fresh chillies 573; 1 onion small, chopped; 2 cloves garlic cloves, crushed; 500 g ostrich mince; 1 bread sliced, white, crusts removed and soaked in water; 1 eggs yolk only; 2 Tbs Worcestershire sauce; dried mixed herbs; salt and freshly ground black pepper; 250 ml flour cake; 60 ml cornflour maizena; 7 ml Robertson's baking powder; salt and freshly ground black pepper; paprika pinch; 250 ml cider; 2 onion peeled, sliced; 125 ml flour seasoned; 6 bacon sliced; 4 bread hamburger buns; rocket leaves; cream cheese; jelly cranberry

Recipe Disclaimer

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Ingredients (22)

Burger patties:

15 ml	fresh chillies — 573
1	onion — small, chopped
2 cloves	garlic — cloves, crushed
500 g	ostrich mince
1	bread — sliced, white, crusts removed and soaked in water
1	eggs — yolk only
2 Tbs	Worcestershire sauce
	dried mixed herbs
	salt and freshly ground black pepper

Cider batter:

250 ml	flour — cake
60 ml	cornflour — maizena
7 ml	Robertson's baking powder
	salt and freshly ground black pepper
	paprika — pinch
250 ml	cider

Onions rings:

2	onion — peeled, sliced
125 ml	flour — seasoned

To garnish:

6	bacon — sliced
4	bread — hamburger buns
	rocket — leaves
	cream cheese
	jelly — cranberry

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Method:

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.