Recipe: The alternative South African burger

OSTRICH is about as South African as you can get, and the added benefit is that the lean meat is a healthier alternative to the beef traditionally used in creating hamburger patties

You’ll need:

Six soft rolls

Tin of chakalaka

Three tomatoes (sliced)

Fresh lettuce

Tzatziki sauce

For the patties: A shot of olive oil for frying, one onion (finely chopped), 3 slices of white bread blitzed into crumbs, 500g lean ostrich mince, 2 tablespoons of ground coriander, 1 teaspoon braai spice, 3 tablespoons of Cape Malay basting sauce, 3 teaspoons of chopped parsley, 1 large egg (beaten), a pinch of salt.

Method

In a hot pan, use the olive oil to soften the onion.

Once cooled, add these to the remainder of the patty ingredients.

Shape the meat mixture into six balls, before flattening into patty shapes.

Brush them with oil and then heat your pan until it is slightly smoking.

Fry patties until brown and cooked through – about 3 minutes on each side.

Half your bread rolls and place onto them the sliced tomato and fresh lettuce.

Add a generous dollop of fresh tzatziki sauce, and serve while hot.