Ostrich and mushroom burger: The perfect lunch time meal

Weekends aren’t the only time you can have some great burgers but they are the most fun. If you’ve got friends coming over, each one of them needs at least one ostrich and mushroom burger too. This simply classic burger with a twist on the patty will be meaty with a hint of spice and sweetness that will make anybody smile. The mushrooms add another earthy layer to the lean ostrich meat and at the same time, you have a very healthy burger to serve.

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Ostrich and mushroom burger tips

Make sure that your patties are very well seasoned and fry them on very high heat for that beautifully caramelized crust on the outside. Toasting your buns is non-negotiable as they add crunch and buttery goodness to your burger. You can use any condiments you want but the onion marmalade adds some great sweetness to go with the earthiness of the patty. For the best melted cheese, pop the slices on the patties when you flip them and put a bowl over top to steam the cheese until melted. Serve with onion rings and sweet potato or avocado fries.

ALSO READ: Crispy avocado fries: Something healthy with your next burger

It’s time to enjoy lunch like you haven’t in a very long time. This fully loaded, sweet and savoury ostrich and mushroom burger is for you.

Ostrich and mushroom burger recipe

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Recipe by South African Mushroom Farmers’ Association Course: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 125 g 125 ostrich mince

• 125 g 125 chopped Portabellini mushrooms

• 1 tsp 1 tahini

• ½ tsp ½ tomato paste

• ¼ tsp ¼ garlic powder

• salt and freshly ground black pepper

• 2 slices 2 Emmental cheese

• 1 tsp 1 onion marmalade

Method

• Finely chop the Portabellinis and sweat off with about a tablespoon each of olive oil and butter, with salt added early to help extract the moisture and pepper.
• Cook the ostrich mince separately in the same way (As the moisture evaporates, so the mushroom juice is concentrated and, combined with the oil and butter, it gives a sheen to the mushrooms.
• Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty. Press the middle in a bit to make it concave so it doesn’t restrict back into a ball.
• Toast the buns on the inside and stack as follows: baby lettuce leaves, a layer of pink sauce, 3 slices pickled gherkin, 2 slices melted Emmental cheese, one tablespoon of onion marmalade and then the mushroom ostrich patty on top.
• Garnish with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.

Notes

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