eCook Meal
Greek-style Bunless Ostrich Burger
with beetroot wedges
You don’t have to wave goodbye to burgers if you want to save on carbs, Chef! Say ‘hello’ to your new go-to bunless burger, elevated with Greek flavours & ingredients. A homemade ostrich patty, infused with Greek seasoning, is served on a fresh foundation of salad leaves and briny gherkins. Once topped with tangy sun-dried tomato, a minty sour cream and crispy onions, you can eat to your heart’s satisfaction.
Serving guide
Choose your portion size.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
GREEK PATTIES
Place the mince into a bowl and combine with the Greek seasoning (to taste) and the Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into 2 [4]|#7DA0D7 patties of about 2cm thick. Set aside until frying.
MINT-INFUSED SOUR CREAM
In a bowl, combine the mint (to taste) with the sour cream, seasoning and water in 5ml increments until drizzling consistency. Set aside.
INTO THE PAN
When the Beetroot has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 1-2 minutes per side until golden. Remove from the heat and allow to rest in the pan for 1-2 minutes before serving.
BEST BURGER EVER
Make a bed of salad leaves and the Gherkins. Top with the juicy patty [patties]|#7DA0D7 and scatter over the sun-dried tomatoes. Drizzle over the minty sour cream and finish with scatterings of crispy onions. Serve the Beetroot on the side.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
GREEK PATTIES
Place the mince into a bowl and combine with the Greek seasoning (to taste) and the Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into 2 [4]|#7DA0D7 patties of about 2cm thick. Set aside until frying.
MINT-INFUSED SOUR CREAM
In a bowl, combine the mint (to taste) with the sour cream, seasoning and water in 5ml increments until drizzling consistency. Set aside.
INTO THE PAN
When the Beetroot has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 1-2 minutes per side until golden. Remove from the heat and allow to rest in the pan for 1-2 minutes before serving.
BEST BURGER EVER
Make a bed of salad leaves and the Gherkins. Top with the juicy patty [patties]|#7DA0D7 and scatter over the sun-dried tomatoes. Drizzle over the minty sour cream and finish with scatterings of crispy onions. Serve the Beetroot on the side.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK PATTIES
Place the mince into a bowl and combine with the Greek seasoning (to taste) and the Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into 6 [8]|#7DA0D7 patties of about 2cm thick. Set aside until frying.
MINT-INFUSED SOUR CREAM
In a bowl, combine the mint (to taste) with the sour cream, seasoning and water in 5ml increments until drizzling consistency. Set aside.
INTO THE PAN
When the Beetroot has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 1-2 minutes per side until golden. Remove from the heat and allow to rest in the pan for 1-2 minutes before serving.
BEST BURGER EVER
Make a bed of salad leaves and the Gherkins. Top with the juicy patties and scatter over the sun-dried tomatoes. Drizzle over the minty sour cream and finish with scatterings of crispy onions. Serve the Beetroot on the side.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK PATTIES
Place the mince into a bowl and combine with the Greek seasoning (to taste) and the Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into 6 [8]|#7DA0D7 patties of about 2cm thick. Set aside until frying.
MINT-INFUSED SOUR CREAM
In a bowl, combine the mint (to taste) with the sour cream, seasoning and water in 5ml increments until drizzling consistency. Set aside.
INTO THE PAN
When the Beetroot has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 1-2 minutes per side until golden. Remove from the heat and allow to rest in the pan for 1-2 minutes before serving.
BEST BURGER EVER
Make a bed of salad leaves and the Gherkins. Top with the juicy patties and scatter over the sun-dried tomatoes. Drizzle over the minty sour cream and finish with scatterings of crispy onions. Serve the Beetroot on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.09
for 4 servings · R43.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Gherkins needs 160 gMild Dill Gherkins 780 g 780 g at R63.99 · 21% of packR13.13
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
Not in the Woolies basket — source these elsewhere:
- Crispy Onion Bits
- Greek Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek-style Bunless Ostrich Burger?
The preparation time for Greek-style Bunless Ostrich Burger with beetroot wedges is between 25 and 45 minutes.
What is the total time required to make Greek-style Bunless Ostrich Burger with beetroot wedges?
The total time required to make Greek-style Bunless Ostrich Burger with beetroot wedges is between 40 and 60 minutes.
How many servings does Greek-style Bunless Ostrich Burger provide?
4 servings
What are the main ingredients in Greek-style Bunless Ostrich Burger?
Beetroot, Crispy Onion Bits, Fresh Mint, Gherkins, Greek Seasoning, Onion, Ostrich, Ostrich Mince, Salad Leaves, Sour Cream, Tomato
What is the nutritional information of Greek-style Bunless Ostrich Burger?
Calories: 542, Carbs: 38 grams, Fat: grams, Protein: 38.2 grams, Sugar: 16.3 grams, Salt: 2396 grams
How do I prepare Greek-style Bunless Ostrich Burger?
BEST BURGER EVER: Make a bed of salad leaves and the gherkins. Top with the juicy patty [patties]|#7DA0D7 and scatter over the sun-dried tomatoes. Drizzle over the minty sour cream and finish with scatterings of crispy onions. Serve the beetroot on the side. INTO THE PAN: When the beetroot has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 1-2 minutes per side until golden. Remove from the heat and allow to rest in the pan for 1-2 minutes before serving. MINT-INFUSED SOUR CREAM: In a bowl, combine the mint (to taste) with the sour cream, seasoning and water in 5ml increments until drizzling consistency. Set aside. GREEK PATTIES: Place the mince into a bowl and combine with the Greek seasoning (to taste) and the onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into 2 [4]|#7DA0D7 patties of about 2cm thick. Set aside until frying. BEGIN THE BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Greek-style Bunless Ostrich Burger?
Beetroot, Crispy Onion Bits, Fresh Mint, Gherkins, Greek Seasoning, Onion, Ostrich, Ostrich Mince, Salad Leaves, Sour Cream, Tomato
How many calories does Greek-style Bunless Ostrich Burger have?
542 calories
How much fat content does Greek-style Bunless Ostrich Burger have?
grams