Ostrich Buger with Grilled Vidallia Onion Relish and Orange ginger Glaze

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


For Ostrich Burgers:
1 ¾ pounds ground ostrich meat
8 ounces crimini mushrooms, washed and diced ¼ inch
1/3 cup Sutter Homes Merlot
2 teaspoons sea salt
2 tablespoons olive oil
Orange-Ginger Glaze:
2 cups fresh squeezed orange juice
2 large slices peeled ginger
Zest of 2 oranges
Grilled Vidalia Onion Relish: 2
Vidalia onions, peeled and sliced into 1/4-inch thick slices
Olive oil
1 teaspoon sea Salt
8 turns of fresh pepper mill
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
¼ cup olive oil
1 tablespoon finely chopped fresh thyme leaves
Olive oil
6 Multi-grain Kaiser Rolls, split
12 ounces Double crème Brie, sliced
¼ inch thick Boston or butter lettuce, washed and picked thru



Heat grill to medium-high For Ostrich Burgers: In mixing bowl add ostrich meat, crimini mushrooms, merlot, salt and oil. Mix well but gently trying not to compact the meat. Form into 6 equal patties to fit buns. Refrigerate till needed. For orange-Ginger Gaze Place in a non-reactive sauce pan and over medium-high heat reduce by 75%. Set aside and keep warm For Grilled Vidalia onion Relish For Onion relish Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until nicely charred and just cooked through. Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Chop onions, add and stir until combined. Let stand at room temperature until ready to use. To assembly Burgers: Wipe grill rack with oil, place burgers on grill cover and cook for 5 minutes flip and cook till instant read thermometer reads 160. When there is about 2 minutes left for burgers brush split side of rolls with oil and grill till golden brown. When there is about 1 minute left for burgers top burgers with brie and let melt. To serve place bottom roll on plate place 2-3 leafs of lettuce down on roll, spoon orange glaze over lettuce, top with burger. Top burger with Grilled onion relish and finish with top grilled roll. Serve