Introduction
Step up your burger game with this flavorful ostrich fillet burger! Ostrich meat is lean, tender, and rich in protein, offering a unique flavor that's milder than beef and perfect for an elevated burger experience. Topped with a sweet and savory caramelized onion sauce, tangy feta, and spicy peppadews, this burger has a balanced, gourmet touch that’s sure to impress. Ready in just 30 minutes, it’s ideal for a quick, unforgettable meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Caramelized Onion Sauce
Olive or avocado oil for frying
1 tbsp butter
1 onion, thinly sliced
1 tbsp balsamic vinegar
1 tsp sugar
½ cup red wine or beef stock
1 sprig rosemary, leaves chopped
Ostrich Burger
1 lb ostrich fillet
4 rolls of your choice, split
2 tbsp BBQ sauce
Handful of baby greens or arugula
8 peppadews, chopped
⅓ cup crumbled feta
Cooking Instruction:
Caramelized Onion Sauce
Cook the Onions: Heat a splash of oil and butter over medium-high heat. Add the sliced onion and cook, stirring occasionally, until caramelized and golden, about 20 minutes.
Add Sauce Ingredients: Stir in balsamic vinegar, sugar, red wine (or beef stock), and rosemary. Let it simmer until reduced to a thick sauce, about 5-7 minutes.
Season: Taste and add salt and pepper as needed.
Ostrich Burger
Prep the Fillet: Rub the ostrich fillet with a little oil and season with salt and pepper.
Cook the Fillet: Heat a griddle pan over high heat. Sear the fillet for about 5 minutes on each side for medium-rare, or adjust time for desired doneness. Rest for 5 minutes, then slice thinly.
Toast the Rolls: Spread extra butter on the cut sides of the rolls and toast in a hot pan until golden.
Assemble the Burgers: Spread BBQ sauce on each roll. Add a layer of baby greens, ostrich slices, caramelized onion sauce, chopped peppadews, and crumbled feta. Serve immediately and enjoy a bold, sophisticated burger experience!
Tip to Perfection:
Marinate for Extra Flavor (Optional): Ostrich meat is naturally mild, so if you’d like a bolder taste, try marinating the fillet briefly with a little soy sauce, balsamic vinegar, or a dash of spices before cooking. Just 15-20 minutes can enhance the flavor without overpowering the natural taste.
Perfectly Caramelize the Onions: Cook the onions slowly over medium heat with a mix of oil and butter, stirring occasionally. The sugar in the onions will naturally caramelize, creating a rich, sweet flavor. Adding the balsamic vinegar and wine or beef stock at the end will create a thick, flavorful sauce to complement the ostrich fillet.
Don’t Overcook the Ostrich Fillet: Ostrich is very lean, so it can quickly dry out if overcooked. Sear the fillet on high heat for about 5 minutes on each side for medium-rare. For best results, let the meat rest for a few minutes after cooking to allow the juices to redistribute, keeping it juicy and tender.
Toast the Rolls for Added Texture: Buttering and toasting the rolls gives the burger a delicious golden crust and prevents the sauces from soaking into the bread too quickly. Use a hot pan or skillet for a perfectly crisp texture.
Balance the Toppings: Layering the caramelized onion sauce, peppadews, and crumbled feta provides a balance of sweetness, tang, and a bit of heat to match the mild flavor of ostrich. Don’t skip the greens (like arugula) for added freshness and a slight peppery kick, which enhances the overall flavor profile of the burger.
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