Just a flavorful as beef but healthier for you with only 2 percent fat, ostrich is recommended by the American Heart Association, the American Cancer Association, the American Dietitians Association, and the American Diabetic Association.
To introduce the Grillocracy audience to this lean and flavorful meat, South African Braai Master and winemaker Peter de Wet of Excelsior Estate is offering up his recipe for Ostrich Black & Blue Cheese Burger. Using lightly seasoned ostrich fillets—which are as juicy as a steak, yet leaner and full of health benefits—he tops the burger with a sweet wine-infused blue cheese sauce followed by onions, tomato and arugula.
Note that if you are unable to obtain ostrich then beef or buffalo would deliver great results as well. Pairs nicely with the Excelsior Cabernet Sauvignon 2014 ($9.99 SRP) or the Excelsior Syrah 2013 ($9.99 SRP).
And for those of you unfamiliar with Braai, It's the South African way of BBQing - a historic custom of communing around an open flame, and a tradition that is celebrated beyond the summer months. South Africa is actually the archeological birthplace of BBQ. For this month only, Excelsior challenges grill masters to put their skills to the test with the BBQ to Braai contest for a chance to win a trip to Cape Town and the Excelsior Estate. Click here for more info.
BLACK & BLUE OSTRICH CHEESE BURGERS
Recipe Courtesy of Peter de Wet, Winemaker - Excelsior Estate
4 ostrich fillets (may substitute with beef or buffalo)
1 red onion, sliced into rings
2 tomatoes, sliced
Handful of arugula
Freshly ground salt & pepper
4 potato buns
Lightly season ostrich fillets (or protein of choice) with salt and pepper and sear on a hot fire for 2-3 minutes, depending on the heat of the coals and personal preference. Ostrich is best eaten rare as they become tougher when well done. Longer for proteins like beef or buffalo. Cut potato buns in half and lightly grill for 1-2 minutes. Build burger on buns starting with Ostrich followed by onion and tomato and topped with the blue cheese sauce. Garnish with arugula.
BLUE CHEESE SAUCE
2 cups blue cheese, crumbled
3 tablespoons butter, softened
2 tablespoons sweet white wine
2 teaspoons fresh mint, chopped
1 teaspoon fresh rosemary needles
2 teaspoons fresh oregano, chopped
½ cup of creme fraiche or sour cream
Salt & pepper to taste
Beat the cheese and butter in a bowl (electric beater is ideal) until smooth and creamy. Add the wine and herbs, and mix well. Fold through the creme fraiche. Season to taste.