Peppadews are uniquely South African and I just love them! The piquante peppers have a sweet flavour with a little bit of a bite. They’re great to use in dishes where you want a bit of spice but you’re not ready to go full on chilli! They pair beautifully with ostrich and haloumi to create a very South African burger (with a touch of the Med).
Creating another Mediterranean Delicacies #Afrochic dish, I made a delicious peppadew jam using their feta stuffed peppadews. Now I did cheat and we removed the feta pieces. If you’re not up for the effort, I recommend using the Mediterranean Delicacies Creamy Peppadew Pepper Dip instead.
Haloumi cheese has a very high melting point which is perfect for burgers if you want to retain the cheesy texture. It’s quick and easy to grill with delicious results. You can grill the haloumi while the burgers are on the go.
The Peppadew & Haloumi Ostrich Burger is one of our new favourites!
- 500g Ostrich mince
- 80g breadcrumbs
- 10ml Worcestershire Sauce
- 1 egg
- 30ml fresh Oregano or 10ml dried Oregano
- salt and pepper to taste
- Oil if pan frying
- In a mixing bowl, blend all the ingredients together.
- Shape your patties.
- Cook over a hot fire. Alternatively, heat oil in a pan and cook until medium rare. If ostrich is cooked for longer it will be dry.
- Serve hot
Finely chop the peppadews. Place all the ingredients in a heavy based saucepan. Cook over a medium heat until the sugar is dissolved and the mixture is sticky but still liquid. This should take about 30minutes.
Remove from heat and allow to cool for 10 minutes
Thinly slice the haloumi cheese. Heat a non stick pan and cook the Haloumi for about 5 minutes a side until slightly brown.
To make the burgers:
Toast the inside of the rolls.
Pack with lettuce followed by the patty, the haloumi and finally the Peppadew Jam
This post was sponsored by Mediterranean Delicacies.