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Ostrich Steak Burgers with Camembert and Onion Marmalade


 Serves 4
  •  500 g Klein Karoo Ostrich Steak Burgers
  •  15 ml Olive Oil
  •  4 Panini’s or 2 small Baguettes, halved
  •  Mixed Salad Leaves
  •  2 Tomatoes, sliced
  •  16 slices Young Camembert


  1. Brush steak burgers with olive oil.
  2. Grill in hot griddle pan or braai on grid over ­moderately hot coals until nicely browned. Keep warm.



  • 6 large Onions, thinly sliced
  • 750ml Sherry or Red Wine Vinegar
  • 750ml Sugar
  • 90ml Mustard Seeds
  • 2-4 Bay Leaves
  • 20 Black Peppercorns, cracked


  • Place onions, sherry or red wine vinegar, sugar, bay leaves and peppercorns in a heavy-based pot over low heat.
  • Simmer until almost all liquid has evaporated and onions are translucent.
  • Set aside to cool.
  • Place in glass jars and refrigerate. Will keep for 4-6 months.

To assemble:

  • Butter both sides of the bread.
  • Place leaves and a tomato slice on the bottom part.
  • Place ostrich steak burgers on the leaves, followed by the Camembert;  top with onion ­marmalade and the other half of buttered bread. Serve.

Chef’s tip:

Replace butter with low fat cottage cheese. Camembert can be replaced with shavings of mature cheddar or Parmesan cheese.

Recipe by:  Chef Francois Ferreira

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