Moroccan ostrich burger

SERVES: 4 TIME TO MAKE: Less than 1 hour

The meaty flavour of ostrich stands up beautifully to the Moroccan spices.




  • 1 tbsp PnP olive oil
  • 1 tbsp PnP butter
  • 1 PnP onion, finely diced
  • 1 sachet Al’Fez Moroccan Meatball Spice Blend, (21g)
  • 500 grams PnP ostrich mince
  • 1 tbsp harissa paste
  • 60 ml PnP coriander, chopped
  • 60 ml PnP mint, chopped
  • 1 large red pepper, cut into quarters
  • 1 large PnP sweet potato, sliced
  • 4 poppy seed rolls
  • 1 head crispy lettuce, shredded
  • 1 tub Mediterranean Deli hummus, (190g)


  • Preheat oven to 180°C.
  • Heat oil and butter in a pan over low heat and sauté onion until soft and caramelized.
  • Add spices during last 5 minutes of cooking. Set aside to cool.
  • Place ostrich mince, caramelised onions, harissa paste and herbs into a large bowl and mix until well combined.
  • Divide mixture into 4 portions and shape into flat patties.
  • Place patties on lined baking tray and refrigerate for 15 minutes.
  • In the meantime, drizzle the red pepper and sweet potato with olive oil and roast until soft. Peel the skin off the peppers and set aside.
  • Braai patties for 3-4 minutes each side or until cooked through.
  • Slice rolls, butter and toast on the grid.
  • Top with lettuce, hummus, patties, sweet potato and red pepper.