The Big Bird Burger

June 3, 2016 (Last Updated: January 11, 2019)

This lean, mean ostrich burger is bulked up for the boys with crisp bacon and lashings of sweet red onion marmalade.

The Big Bird Burger


  • For the ostrich pattie:
  • 500 g ostrich mince
  • 2 tbsp (15ml) chopped garlic
  • 1 tbsp (25ml) grated ginger
  • 1 tbsp (15ml) chopped chili
  • Sea salt & freshly ground black pepper
  • For the red onion marmalade:
  • 1 tbsp (15ml) olive oil
  • 2 medium red onions, thinly sliced
  • 2 tbsp (30ml) brown sugar
  • 3 tbsp (45ml) Balsamic vinegar
  • Sea salt & freshly ground black pepper
  • To serve:
  • 4 large hamburger buns
  • 8 pieces crispy streaky bacon



Combine the mince, garlic, ginger, chili and seasoning.


Divide the mixture into 4 portions and shape into patties.


Heat a pan over medium heat. Add the patties and fry until golden brown. Flip and cook on the other side.

For the red onion marmalade:

1. Heat the oil in a non-stick frying pan. Add the onions and fry over medium-high heat for 5 minutes until the onions have softened.
2. Add the sugar, Balsamic vinegar and season well. Stir and cook for 15-20 minutes, until soft & sticky.
3. Remove from the heat and set aside.

Place a pattie on each bun, top with red onion marmalade and streaky bacon.

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