Here’s a recipe from Eamon our chef for ostrich burgers.
600g minced ostrich meat (or turkey if you can’t find ostrich meat in Tescos!)
250g minced pork belly
1 large brown onion, chopped super fine
1 tablespoon ketchup
1 tablespoon english mustard
1 teaspoon lea and perrins
1 handful of white breadcrumbs, soaked in four tablespoons of Halen Mon liquid smoke
(if you live in a culinary dessert and can’t get HM liquid smoke…add two rashers of smokey bacon, chopped superfine)
small bunch parsley…chopped superfine.
fry off the chopped onion with a teaspoon of olive oil. cook until the onion is soft and slightly coloured.
allow to cool and combine with all of the ingredients, mix well with a wooden spoon.
Season with salt and pepper. test by frying off a walnut sized piece…. let it cool slightly and then really chew it up, let it mix with lots of saliva in your mouth. this is the best way to test for seasoning.
then shape the burgers with very wet hands….pat them flat and put them on a plate ready to cook.
Grill, bar-b-q or fry to your liking…. serve in a good bun with lettuce, pickles, mustard….whatever you want. Burgers have to be right for the individual.
Enjoy with friends up a tree!