Ostrich Burgers with Sunny-Side up Quail Eggs

Ostrich Burgers 

with Sunny-Side up Quail Eggs

I have to say, I didn’t plan on purchasing ostrich, or know anything about cooking ostrich, but after this experience, I WILL be making it again!
Ostrich can be substituted in most other recipes that call for meat. It is actually closer to very lean ground beef than any poultry.  The secret is NOT to over cook.  Due to the lack of fat, the meat cooks quickly, shrinks very little, and will dry out if overcook. (no higher than 150 degrees.)
You can see with the color here that it’s actually darker than ground beef.  That’s because there is more iron. It will also turn out darker than beef, so be careful not to judge it by the color.
It’s a great way to lower your cholesterol and fat intake while still eating meat. Try it!
Ostrich Burger
Divide 1 lb of meat into 4 equal portions.  Form each portion into a ¾ inch thick burger.


Season both sides of each burger with salt and pepper.
(note: I would have loved to grill these, but the grill broke the other week! Grr.)
Heat oil in a cast iron skillet over high heat until the oil begins to shimmer. Cook burger until golden brown and slightly charred on the first side.  About 3 minutes.


Flip burger over.  Cook burger until slightly charred on the second side, about 3-4 minutes (until 150 degrees.)  It is still going to look very red (iron).
Quail Eggs 
Start by cracking your eggs into a separate bowl. This will help give you more control when placing them into the pan. 
Heat pan until oil is shimmering. (You can also use bacon fat here or another type of fat.) Pour each yolk into the pan. Space them enough so that the whites don’t touch. 
Consider basting with the oil or fat the egg is cooking in. Cover for just a short time.  
Cook the eggs until the whites are done and the yolk is the consistency you are wanting. Be careful – they will overcook quickly (and cook a little more when pulled off heat.)


Serve with Parsnip and Potato Puree (link to come later), and Oven Roasted Asparagus. Pairs well with a medium-bodied red wine. 
Ostrich went before the beef!



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