Ostrich burger with wasabi aioli

February 4, 2010 (Last Updated: January 11, 2019)

TO DRINK: Amber Ale Beer, with gentle hops to bring out the complexities of the burger, and a medium smoothness that does not overwhelm food.

Ostrich burger with wasabi aioli

Serves: 6
Cooking Time: 45 mins


  • Aïoli

  • 3 garlic cloves
  • 1 large egg yolk
  • 30ml (2 tbsp) wasabi powder
  • salt, to taste
  • 125ml (½ cup) olive oil
  • Ostrich patties

  • 500g ostrich mince
  • 1 red onion, finely chopped
  • 2 chillies, seeded and chopped
  • 1 large egg, lightly beaten
  • 120g (2 cups) fresh breadcrumbs
  • 60ml (¼ cup) Dijon mustard
  • 15ml (1 tbsp) ground nutmeg
  • olive oil, for frying
  • 6 bread rolls, halved
  • 125ml (½ cup) hummus
  • 100ml fresh rocket
  • 2 tomatoes, sliced
  • 2 red peppers, roasted, seeded and sliced



To make the aïoli, blend the garlic, egg, wasabi powder and salt in a food processor until you have a smooth paste. With the motor running, add the oil in a slow, steady stream until fully combined. Refrigerate until needed.


Combine the mince, onion, chilli, egg, breadcrumbs, mustard and nutmeg in a bowl and mix with your hands until well combined. Shape into patties and refrigerate for 20 minutes.


Heat the oil in a frying pan and cook the patties over medium heat for about 3 minutes on each side.


Spread the rolls with the hummus. Top with the rocket, tomatoes, peppers and a patty. Drizzle with the aïoli and serve.

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