OSTRICH BURGER WITH BEETROOT RELISH
Servings: 4
Ingredients
1 small red onion, finely chopped
1 clove garlic, crushed
1 tbsp NOMU African Rub
500 g ostrich mince
NOMU Sea Salt and Black Pepper
4 burger or ciabatta rolls
RELISH:
2 large beetroot, peeled and grated
160 ml balsamic vinegar
100 ml maple syrup
Directions
For the relish, place the grated beetroot in a saucepan with the vinegar and maple syrup and cook gently over a low heat until the beetroot becomes thick and syrupy and all the liquid has evaporated.
In a frying pan, gently sauté the onion and garlic until they become translucent. Add the NOMU African Rub and cook for another minute. Combine the ostrich mince in a bowl with the onion mixture. Season with salt and pepper.
Divide the mixture into 4 equal-sized pieces and gently shape into 4 burger patties, about 3cm thick. Grill the burgers over hot coals. Cooking time will vary according to the heat of your coals and your personal preference, but it should take approximately 3 minutes on each side for rare and 5 minutes a side for medium burgers.
Slice the rolls in half and place cut-side down on the grill for 1 minute until they are a golden colour. Spread with butter.
Place the hot burgers onto the rolls, top with beetroot relish and open wide! If you want some added flavour and extra succulence place a slice of your favourite flavoured butter onto the hot burger.
Ingredients
1 small red onion, finely chopped
1 clove garlic, crushed
1 tbsp NOMU African Rub
500 g ostrich mince
NOMU Sea Salt and Black Pepper
4 burger or ciabatta rolls
RELISH:
2 large beetroot, peeled and grated
160 ml balsamic vinegar
100 ml maple syrup
Directions
For the relish, place the grated beetroot in a saucepan with the vinegar and maple syrup and cook gently over a low heat until the beetroot becomes thick and syrupy and all the liquid has evaporated.
In a frying pan, gently sauté the onion and garlic until they become translucent. Add the NOMU African Rub and cook for another minute. Combine the ostrich mince in a bowl with the onion mixture. Season with salt and pepper.
Divide the mixture into 4 equal-sized pieces and gently shape into 4 burger patties, about 3cm thick. Grill the burgers over hot coals. Cooking time will vary according to the heat of your coals and your personal preference, but it should take approximately 3 minutes on each side for rare and 5 minutes a side for medium burgers.
Slice the rolls in half and place cut-side down on the grill for 1 minute until they are a golden colour. Spread with butter.
Place the hot burgers onto the rolls, top with beetroot relish and open wide! If you want some added flavour and extra succulence place a slice of your favourite flavoured butter onto the hot burger.
Ingredients
1 small red onion, finely chopped
1 clove garlic, crushed
1 tbsp NOMU African Rub
500 g ostrich mince
NOMU Sea Salt and Black Pepper
4 burger or ciabatta rolls
RELISH:
2 large beetroot, peeled and grated
160 ml balsamic vinegar
100 ml maple syrup
Directions
For the relish, place the grated beetroot in a saucepan with the vinegar and maple syrup and cook gently over a low heat until the beetroot becomes thick and syrupy and all the liquid has evaporated.
In a frying pan, gently sauté the onion and garlic until they become translucent. Add the NOMU African Rub and cook for another minute. Combine the ostrich mince in a bowl with the onion mixture. Season with salt and pepper.
Divide the mixture into 4 equal-sized pieces and gently shape into 4 burger patties, about 3cm thick. Grill the burgers over hot coals. Cooking time will vary according to the heat of your coals and your personal preference, but it should take approximately 3 minutes on each side for rare and 5 minutes a side for medium burgers.
Slice the rolls in half and place cut-side down on the grill for 1 minute until they are a golden colour. Spread with butter.
Place the hot burgers onto the rolls, top with beetroot relish and open wide! If you want some added flavour and extra succulence place a slice of your favourite flavoured butter onto the hot burger.
Ingredients
1 small red onion, finely chopped
1 clove garlic, crushed
1 tbsp NOMU African Rub
500 g ostrich mince
NOMU Sea Salt and Black Pepper
4 burger or ciabatta rolls
RELISH:
2 large beetroot, peeled and grated
160 ml balsamic vinegar
100 ml maple syrup
Directions
For the relish, place the grated beetroot in a saucepan with the vinegar and maple syrup and cook gently over a low heat until the beetroot becomes thick and syrupy and all the liquid has evaporated.
In a frying pan, gently sauté the onion and garlic until they become translucent. Add the NOMU African Rub and cook for another minute. Combine the ostrich mince in a bowl with the onion mixture. Season with salt and pepper.
Divide the mixture into 4 equal-sized pieces and gently shape into 4 burger patties, about 3cm thick. Grill the burgers over hot coals. Cooking time will vary according to the heat of your coals and your personal preference, but it should take approximately 3 minutes on each side for rare and 5 minutes a side for medium burgers.
Slice the rolls in half and place cut-side down on the grill for 1 minute until they are a golden colour. Spread with butter.
Place the hot burgers onto the rolls, top with beetroot relish and open wide! If you want some added flavour and extra succulence place a slice of your favourite flavoured butter onto the hot burger.
