Prepare and cook a few of these patties, and keep in the freezer for when you do not have much time to make lunch for the next day.
Preparation time: 10 minutes Chilling time: 15 minutes Cooking time: 10-12 minutes
4 slices brown bread, crusts removed, or brown rolls 160 ml (²⁄₃ c) fat-free milk 1 kg ostrich mince or a mixture of ostrich and lean beef mince 2 eggs, lightly whisked 1 onion, finely chopped 7 ml (1½ t) salt 2 ml (½ t) freshly ground black pepper 25 ml (5 t) chopped fresh coriander 5 ml (1 t) ground cumin olive oil
TO ASSEMBLE (PER BURGER)
1-2 cos lettuce leaves 2 slices brown bread, toasted ½ tomato, sliced salt and freshly ground black pepper ¼ red onion, sliced into rings cucumber, cut into long ribbons 30 ml (2 T) plain yoghurt mixed with 3 ml (generous ½ t) ground cumin Preheat the oven to 200 °C. 1 Patties Soak the bread in the milk and mash well. Mix gently with the remaining ingredients, except the oil. 2 Wet your hands, shape the mixture into 8 patties and chill for 15 minutes. 3 Put the patties on a baking sheet, brush with a little olive oil and bake, turning a few times, for 10-12 minutes or until medium done. Set aside to cool. 4 To assemble Put 1 or 2 lettuce leaves on a slice of bread, arrange tomato slices on top and season with salt and pepper. Put the patty, onion rings and cucumber ribbons on top of the tomato. Spoon the yoghurt and cumin mixture on top and cover with the remaining slice of bread.