Ultimate Ostrich Burger Recipe

A gourmet, lean alternative to traditional beef burgers

KEY INFO

– Prep Time: 20-35 minutes
– Cook Time: 15-20 minutes
– Total Time: 35-55 minutes
– Servings: 4-6
– Difficulty: Moderate
– Dietary: High-protein, Low-fat
– Contains: Eggs, Gluten (breadcrumbs)

EQUIPMENT NEEDED

– Large mixing bowl
– Measuring cups and spoons
– Meat thermometer
– Heavy-based pan or grill
– Spatula
Alternative: Use a cast-iron skillet instead of a grill

INGREDIENTS

For the Patties:

– 500g ostrich mince (1.1 lbs)
– 1 large egg
– 25g dried breadcrumbs (¼ cup)
– 1 medium onion, finely diced
– 2 garlic cloves, minced
– 1 tsp Worcestershire sauce
– Salt and pepper to taste

Optional Flavor Boosters:

– 2 anchovy fillets, minced
– 1 tbsp capers, chopped
– 1 tsp ground coriander
– Fresh dark opal basil

METHOD

1. In a large bowl, combine ostrich mince, egg, and breadcrumbs

2. Add diced onion, garlic, Worcestershire sauce, and seasonings
Mix gently with hands until just combined (don’t overwork)

3. Divide mixture into 4-6 equal portions
Shape into patties about 2.5cm (1 inch) thick

4. Heat pan or grill to medium-high heat

5. Cook patties for 6-8 minutes per side
Target internal temperature: 150°F (rare) to 160°F (medium)

CRUCIAL TIPS

– Don’t overcook! Ostrich is very lean and can dry out quickly
– Let patties rest 5 minutes before serving
– Use meat thermometer for perfect doneness
– Handle meat mixture gently when forming patties

STORAGE & VARIATIONS

Storage:

– Raw patties: 24 hours in fridge
– Cooked patties: 2 days in fridge
– Freeze uncooked patties up to 3 months

Scaling:

– Recipe easily halves or doubles
– Maintain 1 egg per 500g meat ratio

Common Mistakes:

– Overworking the meat mixture
– Cooking at too high temperature
– Not letting meat rest before serving

Variations:

– Mediterranean: Add capers, anchovies, herbs
– Spicy: Include chili flakes and smoked paprika
– Asian-fusion: Add ginger, soy sauce, spring onions

This recipe gives you a perfectly juicy ostrich burger that’s healthier than beef but equally satisfying. Remember, the key is gentle handling and careful cooking to preserve the meat’s natural flavors and moisture.