Ingredients

Method

• 500 g ostrich mince
• 2 T chopped garlic
• 1 T grated ginger
• 2 T chopped chilli
• 1 x 30 g packet chopped flat-leaf parsley
• sea salt and freshly ground black pepper, to taste
• 4 T onion marmalade
• 250 g streaky bacon
• a handful of rocket
• 4 or 6 seeded hamburger buns, toasted

Method

Ingredients

Combine the mince, garlic, ginger, chilli, parsley and seasoning. Divide the mixture into 4 or 6 portions and shape into patties. Using a teaspoon, scoop out the centre of each patty and set aside.

Fill each cavity with onion marmalade and close using the reserved mince. Wrap bacon rashers around each patty so that the ends overlap on the underside.

Heat a pan to a medium heat. Add the patties, underside down, and fry until golden brown. Flip and cook on the other side.

Serve each patty with a few rocket leaves, sandwiched between toasted burger buns.

Cook’s tips: Other filling options include: fruit chutney • chopped Peppadew • a thick slice of cheese, such as mozzarella, Brie, feta or Cheddar • chopped preserved lemon • caramelised balsamic onions • spicy prepared chicken livers or pâté • citrus marmalade • hummus • roughly chopped anchovy and caper • chopped olives and tapenade.

Per serving: 2515.8 kJ, 37.7 g protein, 32.3 g fat, 38.8 g carbs