What are the main ingredients in Gourmet Ostrich Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Gourmet Ostrich Burger?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Gourmet Ostrich Burger?

TENDER ONIONS: Dice half of the onion and set aside for the burger patties. Finely slice the remainder. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Transfer to a bowl on completion and cover to keep warm until serving. IN THE MEANTIME…: Place a nonstick pan (that has a lid) over a high heat. Add a splash of water to cover the base. Once simmering, cook the corn with the lid on for 6-7 minutes until the water has evaporated. Remove the lid, add a knob of butter, and sprinkle in half of the Cajun Rub. Fry for another 2 minutes until cooked through and charred, turning and basting in the butter. Remove on completion, cover to keep warm, and set aside for serving. LUSCIOUS OSTRICH: Place the mince in a bowl with the diced onion (to your taste preference). Add the remaining Cajun Rub, season, and mix well to combine. Roll into 2 balls and flatten to create 1,5-2cm thick patties. Wipe down the nonstick pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top with the cheese slices, pop on the lid, and cook for 30-60 seconds until melted. Remove from the pan on completion and set aside to rest for a few minutes before serving. TOAST THE BUNS & MIX THE MAYO: Butter the halved buns. Return the pan used to caramelise the onion to a high heat. When hot, toast the bun halves cut-side down for 2-3 minutes until crisped. Combine the chipotle mayo with three-quarters of the chopped chives and some seasoning. TIME TO GET YOUR HANDS DIRTY: Layer the bottom half of the buns with shredded green leaves and tomato slices. Place the cheesy ostrich patties on top and smother in caramelised onion. Dollop on the chive mayo and close them up with the other bun halves. Serve the Cajun corn on the side with a blob of butter (optional) and the remaining chives. Roll up those sleeves and dig in!

What should be prepared from my kitchen to make Gourmet Ostrich Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Gourmet Ostrich Burger

A superior burger needs a superior bun! With the sultry colouring and nutritional benefits of activated charcoal, this one is world class. Layered with a juicy ostrich patty, fresh salad, caramelised onion, and melted Colby cheese; with a side of charred corn on the cob.

Gourmet Ostrich Burger

with chipotle That Mayo, melted cheese & an activated charcoal bun

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Bentley's Charcoal Bun
Free-range Ostrich Mince
Fresh Chives
Gem Lettuce
Green Leaves
Klein River Colby Cheese
Miellie
NOMU Cajun Rub
Onion
Ostrich
Plum Tomato
That Mayo (Chipotle)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

TENDER ONIONS
Dice half of the onion and set aside for the burger patty. Finely slice the remainder. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Transfer to a bowl on completion and cover to keep warm until serving.
IN THE MEANTIME…
Place a nonstick pan (that has a lid) over a high heat. Add a splash of water to cover the base. Once simmering, cook the corn with the lid on for 6-7 minutes until the water has evaporated. Remove the lid, add a knob of butter, and sprinkle in half of the Cajun Rub. Fry for another 2 minutes until cooked through and charred, turning and basting in the butter. Remove on completion, cover to keep warm, and set aside for serving.
LUSCIOUS OSTRICH
Place the mince in a bowl with the diced onion (to your taste preference). Add the remaining Cajun Rub, season, and mix well to combine. Roll into a ball and flatten to create a 1,5-2cm thick patty. Wipe down the nonstick pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the patty for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top with the cheese slices, pop on the lid, and cook for 30-60 seconds until melted. Remove from the pan on completion and set aside to rest for a few minutes before serving.
TOAST THE BUN & MIX THE MAYO
Butter the halved bun. Return the pan used to caramelise the onion to a high heat. When hot, toast the bun halves cut-side down for 2-3 minutes until crisped. Combine the chipotle mayo with three-quarters of the chopped chives and some seasoning.
TIME TO GET YOUR HANDS DIRTY
Layer the bottom half of the bun with shredded green leaves and tomato slices. Place the cheesy ostrich patty on top and smother in caramelised onion. Dollop on the chive mayo and close it up with the other bun half. Serve the Cajun corn on the side with a blob of butter (optional) and the remaining chives. Roll up those sleeves and dig in!

Onion - 1
Miellie - 1
NOMU Cajun Rub - 7.5ml
Free-Range Ostrich Mince - 150g
Klein River Colby Cheese - 50g
Bentley's Charcoal Bun - 1
That Mayo (Chipotle) - 30ml
Fresh Chives - 3g
Green Leaves - 30g
Plum Tomato - 1

Download the Recipe

Serves 2

TENDER ONIONS
Dice half of the onion and set aside for the burger patties. Finely slice the remainder. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Transfer to a bowl on completion and cover to keep warm until serving.
IN THE MEANTIME…
Place a nonstick pan (that has a lid) over a high heat. Add a splash of water to cover the base. Once simmering, cook the corn with the lid on for 6-7 minutes until the water has evaporated. Remove the lid, add a knob of butter, and sprinkle in half of the Cajun Rub. Fry for another 2 minutes until cooked through and charred, turning and basting in the butter. Remove on completion, cover to keep warm, and set aside for serving.
LUSCIOUS OSTRICH
Place the mince in a bowl with the diced onion (to your taste preference). Add the remaining Cajun Rub, season, and mix well to combine. Roll into 2 balls and flatten to create 1,5-2cm thick patties. Wipe down the nonstick pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top with the cheese slices, pop on the lid, and cook for 30-60 seconds until melted. Remove from the pan on completion and set aside to rest for a few minutes before serving.
TOAST THE BUNS & MIX THE MAYO
Butter the halved buns. Return the pan used to caramelise the onion to a high heat. When hot, toast the bun halves cut-side down for 2-3 minutes until crisped. Combine the chipotle mayo with three-quarters of the chopped chives and some seasoning.
TIME TO GET YOUR HANDS DIRTY
Layer the bottom half of the buns with shredded green leaves and tomato slices. Place the cheesy ostrich patties on top and smother in caramelised onion. Dollop on the chive mayo and close them up with the other bun halves. Serve the Cajun corn on the side with a blob of butter (optional) and the remaining chives. Roll up those sleeves and dig in!

Miellie - 1
Onion - 2
NOMU Cajun Rub - 15ml
Free-Range Ostrich Mince - 300g
Klein River Colby Cheese - 100g
Bentley's Charcoal Bun - 2
That Mayo (Chipotle) - 60ml
Fresh Chives - 5g
Gem Lettuce - 1
Plum Tomato - 2

Download the Recipe

Serves 3

TENDER ONIONS
Dice half of the onion and set aside for the burger patties. Finely slice the remainder. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Transfer to a bowl on completion and cover to keep warm until serving.
IN THE MEANTIME…
Place a nonstick pan (that has a lid) over a high heat. Add a splash of water to cover the base. Once simmering, cook the corn with the lid on for 6-7 minutes until the water has evaporated. Remove the lid, add a knob of butter, and sprinkle in half of the Cajun Rub. Fry for another 2 minutes until cooked through and charred, turning and basting in the butter. Remove on completion, cover to keep warm, and set aside for serving.
LUSCIOUS OSTRICH
Place the mince in a bowl with the diced onion (to your taste preference). Add the remaining Cajun Rub, season, and mix well to combine. Roll into 2 balls and flatten to create 1,5-2cm thick patties. Wipe down the nonstick pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top with the cheese slices, pop on the lid, and cook for 30-60 seconds until melted. Remove from the pan on completion and set aside to rest for a few minutes before serving.
TOAST THE BUNS & MIX THE MAYO
Butter the halved buns. Return the pan used to caramelise the onion to a high heat. When hot, toast the bun halves cut-side down for 2-3 minutes until crisped. Combine the chipotle mayo with three-quarters of the chopped chives and some seasoning.
TIME TO GET YOUR HANDS DIRTY
Layer the bottom half of the buns with shredded green leaves and tomato slices. Place the cheesy ostrich patties on top and smother in caramelised onion. Dollop on the chive mayo and close them up with the other bun halves. Serve the Cajun corn on the side with a blob of butter (optional) and the remaining chives. Roll up those sleeves and dig in!

Onion - 2
Miellie - 1
NOMU Cajun Rub - 15ml
Free-Range Ostrich Mince - 300g
Klein River Colby Cheese - 100g
Bentley's Charcoal Bun - 2
That Mayo (Chipotle) - 60ml
Fresh Chives - 5g
Gem Lettuce - 1
Plum Tomato - 2

Download the Recipe

Serves 4

TENDER ONIONS
Dice half of the onion and set aside for the burger patties. Finely slice the remainder. Place a large pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Transfer to a bowl on completion and cover to keep warm until serving.
IN THE MEANTIME…
Place a nonstick pan (that has a lid) over a high heat. Add a splash of water to cover the base. Once simmering, cook the corn with the lid on for 6-7 minutes until the water has evaporated. Remove the lid, add a knob of butter, and sprinkle in half of the Cajun Rub. Fry for another 2 minutes until cooked through and charred, turning and basting in the butter. Remove on completion, cover to keep warm, and set aside for serving.
LUSCIOUS OSTRICH
Place the mince in a bowl with the diced onion (to your taste preference). Add the remaining Cajun Rub, season, and mix well to combine. Roll into 4 balls and flatten to create 1,5-2cm thick patties. Wipe down the nonstick pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top with the cheese slices, pop on the lid, and cook for 30-60 seconds until melted. Remove from the pan on completion and set aside to rest for a few minutes before serving.
TOAST THE BUNS & MIX THE MAYO
Butter the halved buns. Return the pan used to caramelise the onion to a high heat. When hot, toast the bun halves cut-side down for 2-3 minutes until crisped. Combine the chipotle mayo with three-quarters of the chopped chives and some seasoning.
TIME TO GET YOUR HANDS DIRTY
Layer the bottom half of the buns with shredded green leaves and tomato slices. Place the cheesy ostrich patties on top and smother in caramelised onion. Dollop on the chive mayo and close them up with the other bun halves. Serve the Cajun corn on the side with a blob of butter (optional) and the remaining chives. Roll up those sleeves and dig in!