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