Ostrich burger
easy
Ingredients
- 4 Ostrich filets
- 1 red onion, cut into rings
- 2 Tomatoes, sliced
- 1 handful of arugula
- 7-10 Tbsp Freshly ground salt and freshly ground black pepper
- 250 g crumbly blue cheese
- 60 g soft butter
- 2 TABLESPOONS sweet white wine
- 2 TEASPOONS fresh mint, chopped
- 1 TEASPOON fresh rosemary needles
- 2 TEASPOONS fresh oregano, chopped
- 100 g Crème fraîche or sour cream
- 7-10 Tbsp salt and pepper
- 1 kg Flour
- 1 TEASPOON cream tartar
- 1 TEASPOON Baking soda
- 1 TEASPOON Salt
- 250 g Butter cubes
- 250 ml Sour cream
Directions
- 1
For the Roesterkoek, put flour, baking soda and salt in a bowl and mix. Now add the butter cubes to the flour mixture and mix with the sour cream to a medium firm dough.
- 2
Roll out the dough to a thickness of about 1 cm and divide it into pieces large enough to form hamburger-sized rolls of dough. Attention, the
- 3
Dough rises easily during baking. Bake on the grill at low heat
- 4
For the sauce, mix cheese and butter in a bowl (preferably with an electric mixer) until smooth and creamy. Then stir the wine and herbs into the mixture and fold in the crème fraîche.
- 5
Season to taste.
- 6
Sear the ostrich filet over a hot flame and season lightly. Cut the baked Roosterkoek open, cover with an ostrich filet and layer with the remaining ingredients to form a burger (start with the ostrich filet, then the onions and tomatoes). Finally, carefully pour the blue sauce over it.
- 7
Garnish with arugula.
- 8
Recipe: Cape Wine Braai Masters - grilling like South Africa's winemakers.
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