- Agoston Haraszthy born (1812)
- 2 Pounds ground ostrich
- 2 eggs
- 1 Teaspoon granulated garlic
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons chopped parsley
- 1 Teaspoon freshly ground pepper
- Salt, to taste
- 4 buns
We find that in today's society of ever increasing information on nutrition and health, our customers are interested in alternative sources of protein that have a low fat content and the all-important lower calorie count, while not comprising flavor. The ostrich burger at Sassafras is a perfect alternative to the traditional sirloin burger.
See all burger recipes.
Preheat the oven to 350 degrees if not using an outdoor grill.
In a large bowl, combine the ostrich, eggs, garlic, Worcestershire sauce, parsley, and pepper. Season with salt, to taste, and fold together by hand; it is important not to overmix or use a lot of force as this will cause the burger to toughen up later. Portion into 4 patties and let rest in the refrigerator.
Preheat a grill or cast-iron pan on medium-high heat. Add the patties and sear for 3 minutes, then flip and reduce the heat to medium. If using a grill, lower the cover and continue cooking until the desired level of doneness is reached (medium or lower is recommended). If using a cast-iron pan, place in the oven to finish.
Remove from the heat to rest for a few minutes before serving; while resting, cover with aluminum foil for good results. Serve on buns with condiments and toppings of your choice.