rod-walker-karoo-grill-and-bar-2nd-runner-up (1)

Mushtrich Burger

#BlendYourBurger 2nd Runner Up Rod Walker shares his recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Course #BlendYourBurger, Burgers, Culinary Collection
Cuisine #BlendYourBurger, burgers, South African
Servings 2


For the Burgers

  • 125 g ostrich mince
  • 125 g Portabellini mushrooms chopped and cooked
  •  5 g tahini
  • 2 g tomato paste
  • 1 g garlic powder
  • salt and pepper


For the burgers

  • Finely chop the Portabellinis and sweat off with about a tablespoon each of olive oil and butter, with salt added early to help extract the moisture and pepper at the end.
  • Cook the ostrich mince separately in the same way (As the moisture evaporates, so the mushroom juice is concentrated and, combined with the oil and butter, it gives a sheen to the mushrooms.
  • Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty.

To serve

  • Toast the buns on the inside and stack as follows: baby lettuce leaves, a layer of pink sauce, 3 slices pickled gherkin, 2 slices melted Emmental cheese, one tablespoon of onion marmalade and then the mushroom ostrich patty on top.
  • Garnished with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.
Keyword burgers