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Ostrich Burgers

Jan 3, 2013 | 5:12 pm
By
Staff Writer
Ostrich Burgers
Ostrich Burgers
Sassafras Bar

Ostrich Burgers

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.

Click here to see Best Ostrich Recipes.

4
Servings
533
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Burger Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
23g
36%
Sugar
4g
N/A
Saturated Fat
6g
30%
Cholesterol
241mg
80%
Protein
53g
100%
Carbs
24g
8%
Vitamin A
43µg
5%
Vitamin B12
11µg
100%
Vitamin B6
1mg
58%
Vitamin C
4mg
7%
Vitamin D
0.4µg
0.1%
Vitamin E
0.8mg
4.2%
Vitamin K
34µg
42%
Calcium
116mg
12%
Fiber
1g
5%
Folate (food)
41µg
N/A
Folate equivalent (total)
102µg
25%
Folic acid
36µg
N/A
Iron
9mg
51%
Magnesium
62mg
15%
Monounsaturated
7g
N/A
Niacin (B3)
12mg
60%
Phosphorus
549mg
78%
Polyunsaturated
3g
N/A
Potassium
840mg
24%
Riboflavin (B2)
0.8mg
47.6%
Sodium
703mg
29%
Thiamin (B1)
0.7mg
46.8%
Zinc
9mg
58%
More from EdamamHave a question about the nutrition data?Let us know.

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