You'll Need:FOR THE CARAMELISED ONION SAUCE:
- olive or avocado oil, for frying
- 15ml butter + extra
- 1 onion, thinly sliced
- 15ml balsamic vinegar
- 5ml sugar
- 125ml red wine or beef stock
- 1 rosemary sprig, leaves chopped
- 500g ostrich fillet
- 4 bread rolls of your choice, cut open
- 30ml bbq sauce
- handful baby leaves or rocket
- 8 peppadews, chopped
- 80ml feta, crumbled
Step 01. For the sauce, heat a splash of oil and butter on medium-high and fry the onion for about 30 minutes, stirring occasionally until caramelised. Add the remaining ingredients and simmer until reduced into a thick sauce. Season.
Step 02. For the burgers, rub the fillet with oil. Heat a griddle pan on high and fry the fillet for about 5 minutes on each side for medium-rare or until cooked to your liking. Season. Set aside for 5 minutes, then slice thinly.
Step 03. Spread the rolls with extra butter and toast in a hot pan. Fill the buns with bbq sauce, leaves, fillet slices, onion sauce, peppadews and feta.