Ostrich Steak Burgers with Camembert and Onion Marmalade
Ostrich Steak Burgers with Camembert and Onion Marmalade
Turn your ostrich burger into a “deluxe burger” by adding rich Camembert and the sweet decadence of onion marmalade.
Preparation Time
20min
Cooking Time
10min
Servings
4
INGREDIENTS
- 500g Klein Karoo Ostrich Steak Burgers
- 15ml olive oil
- 4 Panini’s or 2 small baguettes, halved
- Mixed salad leaves
- 2 Tomatoes, sliced
- 16 slices young camembert
DIRECTIONS
METHOD:
- Brush steak burgers with olive oil.
- Grill in hot griddle pan or braai on grid over moderately hot coals until nicely browned. Keep warm.
INGREDIENTS:
ONION MARMELADE
- 6 large onions, thinly sliced
- 750ml sherry or red wine vinegar
- 750ml sugar
- 90ml mustard seeds
- 2-4 bay leaves
- 20 Black peppercorns, cracked
METHOD:
- Place onions, sherry or red wine vinegar, sugar, bay leaves and peppercorns in a heavy-based pot over low heat.
- Simmer until almost all liquid has evaporated and onions are translucent.
- Set aside to cool.
- Place in glass jars and refrigerate. Will keep for 4-6 months.
TO ASSEMBLE:
- Butter both sides of the bread.
- Place leaves and a tomato slice on the bottom part.
- Place ostrich steak burgers on the leaves, followed by the Camembert; top with onion marmalade and the other half of buttered bread. Serve.
Chef’s tip: Replace butter with low-fat cottage cheese. Camembert can be replaced with shavings of mature cheddar or Parmesan cheese.
Recipe: Chef Francois Ferreira
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