Pre-grilled Ostrich Burger
Serves 4

 
with tomato salsa
4 (500g) pre-grilled Ostrich burgers, defrosted
4 burger buns
mixed leaves
olive or canola oil




Tomato Salsa
200g baby roma tomatoes, halved
2 onions, finely chopped
½ English cucumber, thinly sliced
2 cloves garlic, finely chopped
50g rocket, roughly chopped
olive oil
white wine vinegar
salt and pepper to taste

Mix all the ingredients together and leave to stand for about 30 minutes for the flavours to "marry".

Assembling the hamburger
Grill or toast the burger buns. Place leaves on the bottom part of the burger bun.
Fry the pre-grilled Ostrich burgers with a little olive oil in a very hot pan for approximately for 1-1 ½ minutes each side, place on top of the leaves, top with the salsa and serve immediately.
     
    Pre-grilled Ostrich Burger
Serves 4

 
with Camembert & onion marmalade
4 panini or 1/3 of baguette for each burger
mixed salad leaves
4 (500g) pre-grilled ostrich burgers, defrosted
16 slices young Camembert
4 tablespoons onion marmalade (recipe below)





Onion Marmalade
6 large onions, thinly sliced
750ml sherry or red wine vinegar
750ml sugar
90ml mustard seeds
2 to 4 bay leaves
20 black peppercorns, cracked

Place onions, sherry or wine vinegar, sugar, bay leaves, and peppercorns in a non-reactive, thickbottomed pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool.

Place in glass jars and refrigerate. Will keep for 4 to 6 months.

To assemble:
Butter both sides of the bread.
Place leaves on the bottom part, Fry the pre-grilled Ostrich burgers with a little olive oil in a very hot pan for approximately for 1-1 ½ minutes each side. Place on the bread, followed by the camembert and top with onion marmalade and the other half of buttered bread. Serve.

Chef suggestions:
Butter can be replaced by low fat cottage or cream cheese
Camembert can be replaced by shavings of matured cheddar or parmesan.
     
    Pre-grilled Ostrich Burger
Serves 4

 
with basil & yogurt mayonnaise
4 (500g) pre-grilled Ostrich burgers, defrosted
4 burger buns
1 onion, sliced
2 tomatoes, sliced
Mixed leaves
Olive or canola oil






Mayonnaise
1 egg yolk
5ml vinegar / lemon juice
Salt, white pepper
5ml mustard
125ml good quality oil
30ml plain yoghurt
Basil leaves

Place yolks, vinegar and seasoning in a bowl and whisk well.
Gradually pour in the oil very slowly, whisking continuously until thick and creamy.
Rip a few basil leaves into fine shreds and add, along with the yoghurt, to the mayonnaise. Correct the seasoning. Blend until smooth.

Assembling burger
Grill or toast the burger buns. Spoon a large dollop of basil mayonnnaise on the bottom part of the burger bun. Put the mixed leaves on top. Quickly fry the Ostrich burgers in a little oil in a very hot pan for approximately 1-11/2 minutes each side and place on the leaves and arrange the the onion and tomato on top.
Serve with the top of the burger bun on the side of the plate.

Chef suggestion:
Fresh basil leaves can be replaced by 15ml basil pesto
     
    Pre-grilled Ostrich Burger
Serves 4

 
with salad & hash browns
This is quick and easy, a balanced meal for
people on the run!

4 (500g) pre-grilled Ostrich burgers, defrosted
12 frozen hash browns
Oil for frying
Green salad for 4 persons
Cold mustard sauce (see below)

Quickly fry the Ostrich burgers in a little oil in a
very hot pan for approximately 1-1 ½ minutes
each side. Fry the hash browns in a drizzle
of oil until golden and cooked.

Arrange each burger on a plate with 3 hash
browns, mustard sauce and salad on the side.

















Cold mustard sauce
30 ml Dijon mustard
100ml plain yoghurt
30 ml mustard seeds, soaked in hot water
salt and pepper to taste

Drain the water from the mustard seeds and place in a small mixing bowl. Add the yoghurt and Dijon mustard. Mix well. Adjust the seasoning and serve.
     
     
     
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