Ostrich Fillet Burger with Caramelized Onion Sauce

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

1. 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.

2. 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.

3. Season: Taste and add salt and pepper as needed.

Ostrich Burger 

1. Prep the Fillet: Rub the ostrich fillet with a little oil and season with salt and pepper. 

2. 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.

3. Toast the Rolls: Spread extra butter on the cut sides of the rolls and toast in a hot pan until golden.

4. 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.