The topic for this months Recipe ReDux is a “Play on Patties”: While St. Patty’s Day will be over, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like Healthy Aperture; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.
Dear friends and former housemates got me onto “burger Fridays” a number of years ago. We are not quite as strict about it in our home as they were, but burgers are a firm Friday favourite around here! We mix up our patties to keep it interesting – lean beef mince patties, chicken fillets marinated in peri-peri sauce, ostrich burgers and for a very decadent treat – lamb burgers. For this months Recipe ReDux I decided to try a new recipe from my colleague and fellow dietitian, Nicqui Grant – homemade ostrich burgers… What a treat – they are fabulous!
Ostrich is a great tasting lean read meat:
• Low in fat – Only 1.4 g fat per 100 g meat
• Rich in protein – 22 g protein per 100 g meat
• Lower in cholesterol than other red meats – Only 60 mg per 100 g meat
• A good source of biologically available iron – 3.2 mg iron per 100 g serving of meat
• Kilojoules – Approximately 377 kJ per 100 g meat
- 500g ostrich mince
- 1 small onion, finely chopped
- 2 eggs
- ½ teaspoon salt
- 1 tablespoon fresh parsley, finely chopped
- ½ cup bread crumbs (made with wholewheat bread)
- 1 red pepper
- 3 fresh chillies, seeds removed
- 1 tablespoon tomato sauce
- 1 tablespoon chutney
- flour, to dust
- 125ml Greek yoghurt
- ¼ cup plain smooth cottage cheese
- 2 radishes, finely grated
- a handful of fresh mint, finely chopped
- Salt & pepper to season
- shredded lettuce
- tomato slices
- 6 brown or seeded hamburger buns
- Roast the red pepper: place the pepper under the grill to blacken the skin, rotating as necessary. Once blackened, remove from oven and place into a sealed plastic bag to sweat.
- In a large bowl combine the mince, onion, eggs, seasoning and bread crumbs thoroughly.
- Remove the pepper from the sealed bag, peel the skin and remove the pips. Puree with the chillies and add to mince mixture with tomato sauce and chutney. Mix thoroughly.
- Portion into approximately 140g balls, roll and flatten into pattie’s dust with a little flour.
- Grease a non-stick oven baking sheet and roast patties under the grill – turning as required.
- In a separate bowl combine all the tzatziki ingredients and mix well.
- To serve: layer shredded lettuce, tomato slices and a patty on the base of a hamburger bun, top with a generous dollop of tzatziki and the top of the bun