Fruity Ostrich Burger on Flatbread
Prep time
Cook time
Total time
Recipe type: savoury
Serves: 6
  • Drostdy-Hof Pinotage (or red wine of your choice)
  • 500g ostrich sausage (or lean mince, or beef mince)
  • 1 Tablespoon chutney
  • 250g mixed dried fruit (pips removed)
  • salt and pepper
  • 1 teaspoon cumin
  • Chopped coriander (cilantro)
  • For the flatbread
  • 2cups mealie meal(or corn meal)
  • 2cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil + extra to brush on when cooking
  • Enough water to bind
  1. For the burger patty:
  2. In a large saucepan add 500ml of the red wine with 3 teaspoons sugar and reduce the mixture by boiling, until sticky and thick.
  3. In a food processor, chop the mixed dried fruit into small pieces.(make sure to remove any pips )
  4. Cut the skin off the sausages and squeeze out the sausage meat (if using sausages) or just place the minced meat into the food processor.
  5. Add the cumin, coriander , salt and pepper to taste and blend.
  6. Add the chutney and 1 egg to bind the mixture.
  7. Form into big burger patties (this mixture will make 6 large patties)
  8. Roll in flour to seal the patty.
  9. If using the barbecue, make sure the fire is hot and place on the fire for a few minutes on each side to chargrill it. Ostrich should be pink in the middle.
  10. Serve the burger over the chargrilled flat bread and drizzle the red wine reduction over the patty. Add onions, tomato and lettuce or your favourite salad to make a large healthy burger.
  11. For the flatbread:
  12. Mix the mealie meal, flour, baking powder, sugar, and salt together in a mixing bowl.
  13. Add the oil and enough water to bind the mixture together. If the mixture is too sticky add more flour until the mixture is a dough like consistency and the mixture does not stick to your hands.
  14. This mixture can be used immediately, or left overnight.
  15. Form balls and then flatten with your hands. Brush with oil. Makes 12.
  16. Cook on an open fire, barbecue, or in a pan with a small amount of oil for about 4-5minutes each side.
Recipe by Shades of Cinnamon at