Recipes & Styling: Leila Saffarian. Photographs: Graeme Wyllie
Makes 4 burgers
Difficulty level: Easy
Time: 1 hour
INGREDIENTS
For the ostrich pattie:
500 g ostrich mince
2 tbsp (15ml) chopped garlic
1 tbsp (25ml) grated ginger
1 tbsp (15ml) chopped chilli
Sea salt & freshly ground black pepper
For the red onion marmalade:
1 tbsp (15ml) olive oil
2 medium red onions, thinly sliced
2 tbsp (30ml) brown sugar
3 tbsp (45ml) Balsamic vinegar
Sea salt & freshly ground black pepper
To serve:
4 large hamburger buns
8 pieces crispy streaky bacon
METHOD
1. Combine the mince, garlic, ginger, chilli and seasoning.
2. Divide the mixture into 4 portions and shape into patties.
3. Heat a pan over medium heat. Add the patties and fry until golden brown. Flip and cook on the other side.
For the red onion marmalade:
1. Heat the oil in a non-stick frying pan. Add the onions and fry over medium-high heat for 5 minutes until the onions have softened.
2. Add the sugar, Balsamic vinegar and season well. Stir and cook for 15-20 minutes, until soft & sticky.
3. Remove from the heat and set aside.
Place a pattie on each bun, top with red onion marmalade and streaky bacon.
