• 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

1. Brush steak burgers with olive oil.
2. 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