Ostrich is a lean meat which cooks like beef but has the properties of poultry. Identity crisis notwithstanding, ostrich teams up well in the burger world with Camembert rather than the milder Brie cheese; the gaminess of the meat is complemented by the more earthy flavour of the Camembert. Cheese or no cheese, an ostrich burger is delicious with a sweet piquant beetroot relish.
4 ostrich burgers
oil, for frying
4 soft brioche bread rolls, sliced
Be Well Mayonnaise
Sliced tomato
Mixed salad leaves
Camembert cheese, sliced (optional)
300 g beetroot, peeled
10 ml salt
250 g brown sugar
150 ml apple cider vinegar
150 ml balsamic vinegar
150 ml water
5 ml coarse salt
pinch ground allspice
5 ml mustard seeds, toasted
2.5 ml (1/2 tsp) cumin seeds, toasted
1 onion, sliced
Heat oil in a pan. Brush ostrich patties with your favourite basting sauce and fry on medium heat, turning after about 5 minutes.
Bear in mind ostrich is very lean, so do not overcook as it will become very dry. You want a lightly browned surface that is cooked through, about 10 minutes in total.
Assemble burgers by spreading mayo on insides of cut rolls, placing leaves, tomato slices on bottom halves and topping with the ostrich patties. If you are using cheese, add slices.
Finally top with the Beetroot Relish and enjoy.
Boil beetroot in water with salt till just tender.
Drain, cool and coarsely grate the beetroot.
In a pot, add grated beetroot plus all other ingredients and simmer on a low heat for 60-90 minutes, stirring often so mixture does not stick.
If necessary, add some extra water if mixture becomes too thick.
Remove from heat and allow to cool.
