Lean And Mean Ostrich Burgers With Grilled Bread And Butter Pickles
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Olive1 cup
Greek Yogurt (low-fat)1 cup
Honey1 cup
Apple Cider Vinegar1 tbsp
Pickling Spice1 tsp
Ground Turmeric1 pinch
Red Chili Flakes1 large
Garlic (clove, smashed)Directions:
1
Prepare a charcoal grill by lighting charcoal and letting it burn until it glows bright orange, ashes over, and is very hot
2
Brush the grill grate generously with oil
3
Meanwhile, put the ostrich meat in a mixing bowl, sprinkle generously with salt and pepper, and form into 4 equal-size patties about 3/4-inch thick
4
Grill the burgers, turning once, until medium-rare, about 3 minutes per side
5
Remove from the grill and let stand for 5 minutes
6
Spread 1 tablespoon of the yogurt on each of 4 muffin halves, and 1 tablespoon mustard on each of the remaining muffin halves
7
Place the burgers on the mustard-coated muffins; top each with a slice of tomato, lettuce, and a generous pile of pickles
8
Top with the yogurt-coated muffins and serve immediately
9
Prepare a hot fire in a charcoal grill or preheat a gas grill to high
10
Put the cucumbers, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes
11
Meanwhile, whisk together the honey, vinegar, 1/3 cup water, the pickling spices, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate
12
Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged
13
Let stand for at least 15 minutes before draining and slicing crosswise
14
Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week