Ostrich meat, which famously comes from the Oudtshoorn region in the Klein Karoo, is a great alternative to beef – and now scientists are even touting it as the answer to eternal youth. Once you are in Oudtshoorn, there’s no need for a fancy GPS system to locate the star ingredient of the dish. Almost every person on the streets will be able to point you in the direction of KKI (Klein Karoo International) or as the locals call it, The Ostrich Butchery. If you’re ever there, buy a couple of patties and try out this ostrich braai burger recipe.
Photo by Stephanus Rabie.
What you need
Makes two big burgers
- 2 onions
- a glass of Cape Ruby Port
- 500 g packet of four ostrich patties (available at leading supermarkets)
- 2 hamburger rolls
- lettuce
- tomato, sliced
- 100 g cheese, grated (Ladismither if you can find it, otherwise any aged cheddar)
Cooking instructions
In a pan, sauté the onions and add the Port. Reduce until the sauce thickens and set aside. Paint patties with olive oil and braai for six to eight minutes over hot coals until cooked to between medium rare and medium.
Assemble the burger: bottom half of roll, lettuce, tomato slices, ostrich patty, grated cheese, another patty, onions, top half of roll. Keep it together by inserting a sosatie stick or similar through the middle from top to bottom.
Also read: The ultimate Braai Day recipe guide
