RECIPES: Recipe Details

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SWEET 'N SASSY PORK AND OSTRICH BURGERS

These burgers are a true low-fat "alternative" to high fat beef burgers. I think the pork appeals to more traditional diners, while the ostrich adds a bit of an exotic touch for anyone wanting to "walk on the wild side" a bit.

Ingredients 

1 lb ground ostrich
1 lb ground pork
2 tsp kosher salt
1 ½ tsp dried sage leaves
¼ tsp black pepper
½ tsp crushed red pepper flakes
2 Tbsp finely minced fresh shallot
2 tsp minced fresh garlic
½ cup apricot spreadable fruit (preferably without large chunks of apricot)
½ cup additional apricot spreadable fruit for glaze (repeat ingredient)
1/3 cup Sutter Home Cabernet Sauvignon Wine
2/3 cup mayonnaise
¼ tsp kosher salt (repeat ingredient)
½ tsp dried sage leaves (repeat ingredient)
2 large sweet yellow onions
Oil for grill
6 sourdough hamburger buns
Additional garnishes:
Leaf lettuce (6 large or 12 small leaves)
Sliced tomatoes (2-3 slices per burger, depending on size)

Instructions 

In a large bowl, combine ostrich, pork, 2 tsp kosher salt, 1 ½ tsp sage leaves, black pepper, red pepper flakes, shallot, garlic, and ½ cup of the spreadable fruit. Mix with hands until all ingredients are well-distributed. Form into 6 equal patties. Cover and chill until ready to grill. Whisk together the additional ½ cup apricot spreadable fruit and the wine in a small heavy saucepan with a metal handle. Set aside. In a small bowl, whisk together mayonnaise, ¼ tsp kosher salt, and ½ tsp dried sage leaves. Cover and chill until use. Peel, quarter, and thinly slice the yellow onions. Use a 12 x 12” square of aluminum foil to make a packet. Seal the onions in the foil. Pre-heat grill to medium-high (350-400’F). Brush the hot grill lightly with oil. Place the packet of onions and the burgers on the grill. Cook the burgers for 10-15 minutes to an internal temperature of 160’F, turning as necessary to achieve desired grill marks and to cook evenly. Remove the packet of onions from the grill after 8-10 minutes and place the saucepan with the wine mixture on the grill to heat. Remove burgers to a warmed platter. Glaze with the heated wine mixture. Cover lightly with foil until ready to assemble burgers. Reduce the grill temperature to 300-325’F and lightly toast the sourdough buns on both sides, turning as necessary. (will only take 2-5 minutes) Assemble burgers in the following order: Bun bottom Sage mayonnaise Leaf Lettuce Burger Onions Tomatoes Sage mayonnaise Bun top Serve warm and juicy!