This lean, mean ostrich burger is bulked up for the boys with crisp bacon and lashings of sweet red onion marmalade.
The Big Bird Burger
Ingredients
- For the ostrich pattie:
- 500 g ostrich mince
- 2 tbsp (15ml) chopped garlic
- 1 tbsp (25ml) grated ginger
- 1 tbsp (15ml) chopped chili
- 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
Instructions
1
Combine the mince, garlic, ginger, chili 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.
