• 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.