What are the main ingredients in The Ultimate Ostrich Burger?

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

What is the nutritional information of The Ultimate Ostrich Burger?

Calories: 972, Carbs: 88 grams, Fat: grams, Protein: 53.9 grams, Sugar: 20.8 grams, Salt: 1300 grams

How do I prepare The Ultimate Ostrich Burger?

BUN IN A MILLION: Return the pan, wiped down, to a medium high heat. Butter the halved burger buns or drizzle with oil. When the pan is hot, toast the halved buns, cut-side down until warmed through and starting to brown. Remove from the pan and sprinkle the cheese on the bottom halves of the buns. Place in the oven cheese side up for 2 minutes until the cheese starts to melt. EDGY VEGGIE: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. JUICY PATTY: Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for at least 5 minutes. GET YOUR HANDS DIRTY: In a bowl, add the mince, the grated garlic, the rub, the diced onion, an egg, and some seasoning. Mix until fully combined. Shape the mixture into 2 patties, a little wider than your burger buns. BURGER FEAST!: Place the shredded green leaves on the cheese-covered bun halves and top with the sliced tomato, the patty and the caramelised onions. Smear the other bun half with some mayo. Pile the carrot chips on the side with the remaining mayo for dipping. Toss the remaining green leaves with the diced tomatoes and serve on the side. Scrumptious! CARAMEL ONIONS: Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced onion and fry for 8-10 minutes, shifting occasionally, until soft and starting to caramelise. Reduce the heat and mix in a sweetener of choice. Fry for a further 4-5 minutes, shifting regularly, until sticky and caramelised. Transfer to a bowl, and cover to keep warm.

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

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

The Ultimate Ostrich Burger

Name: The Ultimate Ostrich Burger
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Egg/s; Butter (optional)

Burgers are pretty much a perfect food. Here we’ve got a juicy homemade ostrich patty sandwiched between a toasty, cheesy bun, along with caramelised onions, fresh green leaves and tomato slices. Oh, and did we mention there are carrot fries on the side?

The Ultimate Ostrich Burger

with caramelised onions, That Mayo & carrot fries

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Burger Bun
Burger Buns
Carrot
Free-range Ostrich Mince
Garlic Clove
Garlic Cloves
Grated Cheddar & Mozzarella Cheese Mix
Green Leaves
NOMU Provençal Rub
Onion
Onions
Ostrich
Plum Tomato
Plum Tomatoes
That Mayo (Original)

From your kitchen:

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

Serves 1

EDGY VEGGIE
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up.
GET YOUR HANDS DIRTY
In a bowl, add the mince, the grated garlic, the rub, the diced onion, an egg, and some seasoning. Mix until fully combined. Shape the mixture into a patty, a little wider than your burger bun.
CARAMEL ONIONS
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced onion and fry for 8-10 minutes, shifting occasionally, until soft and starting to caramelise. Reduce the heat and mix in a sweetener of choice. Fry for a further 4-5 minutes, shifting regularly, until sticky and caramelised. Transfer to a bowl, and cover to keep warm.
JUICY PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for at least 5 minutes.
BUN IN A MILLION
Return the pan, wiped down, to a medium high heat. Butter the halved burger buns or drizzle with oil. When the pan is hot, toast the halved buns, cut-side down until warmed through and starting to brown. Remove from the pan and sprinkle the cheese on the bottom halves of the buns. Place in the oven cheese side up for 2 minutes until the cheese starts to melt.
BURGER FEAST!
Place the shredded green leaves on the cheese-covered bun half and top with the sliced tomato, the patty and the caramelised onions. Smear the other bun half with some mayo. Pile the carrot chips on the side with the remaining mayo for dipping. Toss the remaining green leaves with the diced tomatoes and serve on the side. Scrumptious!

Carrot - 120g
Free-range Ostrich Mince - 150g
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Onion - 1
Burger Bun - 1
Grated Cheddar & Mozzarella Cheese Mix - 50g
Green Leaves - 20g
Plum Tomato - 1
That Mayo (Original) - 40ml

Download the Recipe

Serves 2

EDGY VEGGIE
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
GET YOUR HANDS DIRTY
In a bowl, add the mince, the grated garlic, the rub, the diced onion, an egg, and some seasoning. Mix until fully combined. Shape the mixture into 2 patties, a little wider than your burger buns.
CARAMEL ONIONS
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced onion and fry for 8-10 minutes, shifting occasionally, until soft and starting to caramelise. Reduce the heat and mix in a sweetener of choice. Fry for a further 4-5 minutes, shifting regularly, until sticky and caramelised. Transfer to a bowl, and cover to keep warm.
JUICY PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for at least 5 minutes.
BUN IN A MILLION
Return the pan, wiped down, to a medium high heat. Butter the halved burger buns or drizzle with oil. When the pan is hot, toast the halved buns, cut-side down until warmed through and starting to brown. Remove from the pan and sprinkle the cheese on the bottom halves of the buns. Place in the oven cheese side up for 2 minutes until the cheese starts to melt.
BURGER FEAST!
Place the shredded green leaves on the cheese-covered bun halves and top with the sliced tomato, the patty and the caramelised onions. Smear the other bun half with some mayo. Pile the carrot chips on the side with the remaining mayo for dipping. Toss the remaining green leaves with the diced tomatoes and serve on the side. Scrumptious!

Carrot - 240g
Free-range Ostrich Mince - 300g
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Onion - 1
Burger Buns - 2
Grated Cheddar & Mozzarella Cheese Mix - 100g
Green Leaves - 40g
Plum Tomato - 1
That Mayo (Original) - 80ml

Download the Recipe

Serves 3

EDGY VEGGIE
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
GET YOUR HANDS DIRTY
In a bowl, add the mince, the grated garlic, the rub, the diced onion, an egg, and some seasoning. Mix until fully combined. Shape the mixture into 3 patties, a little wider than your burger buns.
CARAMEL ONIONS
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced onion and fry for 10-12 minutes, shifting occasionally, until soft and starting to caramelise. Reduce the heat and mix in a sweetener of choice. Fry for a further 4-5 minutes, shifting regularly, until sticky and caramelised. Transfer to a bowl, and cover to keep warm.
JUICY PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for at least 5 minutes.
BUN IN A MILLION
Return the pan, wiped down, to a medium high heat. Butter the halved burger buns or drizzle with oil. When the pan is hot, toast the halved buns, cut-side down until warmed through and starting to brown. Remove from the pan and sprinkle the cheese on the bottom halves of the buns. Place in the oven cheese side up for 2 minutes until the cheese starts to melt.
BURGER FEAST!
Place the shredded green leaves on the cheese-covered bun halves and top with the sliced tomato, the patty and the caramelised onions. Smear the other bun half with some mayo. Pile the carrot chips on the side with the remaining mayo for dipping. Toss the remaining green leaves with the diced tomatoes and serve on the side. Scrumptious!

Carrot - 360g
Free-range Ostrich Mince - 450g
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
Onions - 2
Burger Buns - 3
Grated Cheddar & Mozzarella Cheese Mix - 150g
Green Leaves - 60g
Plum Tomatoes - 2
That Mayo (Original) - 120ml

Download the Recipe

Serves 4

EDGY VEGGIE
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
GET YOUR HANDS DIRTY
In a bowl, add the mince, the grated garlic, the rub, the diced onion, an egg, and some seasoning. Mix until fully combined. Shape the mixture into 4 patties, a little wider than your burger buns.
CARAMEL ONIONS
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced onion and fry for 10-12 minutes, shifting occasionally, until soft and starting to caramelise. Reduce the heat and mix in a sweetener of choice. Fry for a further 4-5 minutes, shifting regularly, until sticky and caramelised. Transfer to a bowl, and cover to keep warm.
JUICY PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for at least 5 minutes.
BUN IN A MILLION
Return the pan, wiped down, to a medium high heat. Butter the halved burger buns or drizzle with oil. When the pan is hot, toast the halved buns, cut-side down until warmed through and starting to brown. Remove from the pan and sprinkle the cheese on the bottom halves of the buns. Place in the oven cheese side up for 2 minutes until the cheese starts to melt.
BURGER FEAST!
Place the shredded green leaves on the cheese-covered bun halves and top with the sliced tomato, the patty and the caramelised onions. Smear the other bun half with some mayo. Pile the carrot chips on the side with the remaining mayo for dipping. Toss the remaining green leaves with the diced tomatoes and serve on the side. Scrumptious!