eCook Meal
Gourmet Ostrich Burger
with chipotle That Mayo, melted cheese & an activated charcoal bun
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.58
for 4 servings · R37.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 120 gWhole Spinach 350 g 350 g at R19.99 · 34% of packR6.85
-
Free-Range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Onion needs 3Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Plum Tomato needs 3Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- That Mayo (Chipotle)
- Miellie
- Bentley's Charcoal Bun
- NOMU Cajun Rub
- Klein River Colby Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Gourmet Ostrich Burger?
The preparation time for Gourmet Ostrich Burger with chipotle That Mayo, melted cheese & an activated charcoal bun is between 20 and 35 minutes.
What is the total time required to make Gourmet Ostrich Burger with chipotle That Mayo, melted cheese & an activated charcoal bun?
The total time required to make Gourmet Ostrich Burger with chipotle That Mayo, melted cheese & an activated charcoal bun is between 25 and 40 minutes.
How many servings does Gourmet Ostrich Burger provide?
4 servings
What are the main ingredients in Gourmet Ostrich Burger?
Bentley's Charcoal Bun, Fresh Chives, Gem Lettuce, Green Leaves, Klein River Colby Cheese, Miellie, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Plum Tomato, That Mayo (Chipotle)
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Gourmet Ostrich Burger?
Bentley's Charcoal Bun, Fresh Chives, Gem Lettuce, Green Leaves, Klein River Colby Cheese, Miellie, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Plum Tomato, That Mayo (Chipotle)
How many calories does Gourmet Ostrich Burger have?
calories
How much fat content does Gourmet Ostrich Burger have?
grams