Chef’s tip: If you’re making the burgers ahead of time and refrigerating, remove them from the fridge 30 minutes before cooking to ensure burgers cook evenly.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 small red onion, finely diced</li>
<li>2 cloves garlic, mined</li>
<li>1 lb ground ostrich</li>
<li>1 tsp ground coriander</li>
<li>1 egg, beaten</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1 Tbsp olive oil</li>
<li>4 english muffins</li>
<li>1 large or 2 small red onions, peeled and thinly sliced</li>
<li>2 Tbsp olive oil</li>
<li>1 cup balsamic vinegar</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Sauté onion on medium heat in pan for 3 minutes; add garlic, and cook for another minute until softened.</li>
<li>Add onion and remaining ingredients in a large mixing bowl. With clean hands, mix thoroughly until combined.</li>
<li>Make into four 4-oz burgers or two 8-oz burgers.</li>
<li>Season both sides of burgers with salt and pepper, and sear in medium-hot pan for 5-6 minutes on each side to yield medium-rare burgers.</li>
<li>Sauté onions in oil on medium-low heat with the lid on pan for about 10 minutes, stirring occasionally until soft and translucent.</li>
<li>Remove lid, and add balsamic vinegar. Stir, and let reduce until mixture is syrup-like, for 10 minutes. Taste, and season. Place burgers in English muffins. Add onions to the tops of burgers.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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