Ostrich Steak Burgers with Camembert and Onion Marmalade

20 minutes cooking time
35 minutes preparation time



Serves 4
  • 500 g Klein Karoo Ostrich Steak Burgers
  • 15 ml Olive Oil
  • 4 Panini's or 2 small Baguettes, halved
  • Mixed Salad Leaves
  • 2 Tomatoes, sliced
  • 16 slices Young Camembert



  1. Brush steak burgers with olive oil.
  2. Grill in hot griddle pan or braai on grid over ­moderately hot coals until nicely browned. Keep warm.




  • 6 large Onions, thinly sliced
  • 750ml Sherry or Red Wine Vinegar
  • 750ml Sugar
  • 90ml Mustard Seeds
  • 2-4 Bay Leaves
  • 20 Black Peppercorns, cracked


  • Place onions, sherry or red wine vinegar, sugar, bay leaves and peppercorns in a heavy-based 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 4-6 months.


To assemble:

  • Butter both sides of the bread.
  • Place leaves and a tomato slice on the bottom part.
  • Place ostrich steak burgers on the leaves, followed by the Camembert;  top with onion ­marmalade and the other half of buttered bread. Serve.


Chef’s tip:

Replace butter with low fat cottage cheese. Camembert can be replaced with shavings of mature cheddar or Parmesan cheese.


Recipe by:  Chef Francois Ferreira