Ostrich Mince Recipes: Burgers, Lasagne, Koftas and Meal Prep

Ostrich mince is a red meat with a mild, beef-like flavour and very little of the gamey edge some people avoid. It is lean, it browns well and it takes spice happily, which is why more South African cooks are asking about it. This guide gives you four recipes, plus the handful of rules that decide whether the result is juicy or dry.

Each recipe uses 1 kg of mince and feeds four.

How to keep ostrich mince juicy

Fat carries moisture in a burger or meatball. Ostrich carries little of it, so the margin between cooked and overcooked is narrow. Three rules cover most of it:

1. Add moisture to the mix. Grated onion, grated courgette, soaked bread or a spoon of yoghurt all work.
2. Add a little fat. A tablespoon of olive oil in the mix or a splash in the pan makes a clear difference.
3. Use a thermometer and stop at the target temperature. Guessing from colour is how most dry ostrich happens.

Do not squeeze or knead the mix. Fold it together and shape it lightly, then rest the shaped patties in the fridge for 15 minutes so they hold together in the pan.

What temperature to cook ostrich mince to

Ostrich falls between two categories. The CDC lists ground meats at 71°C (160°F) and all poultry, including ground chicken and turkey, at 74°C (165°F). USDA's food database files ostrich under poultry products. The safest and simplest choice is 74°C, measured in the thickest part with a food thermometer. The CDC says colour and texture are not reliable indicators of doneness. Reach 74°C, then take the meat off the heat, because everything past it is just lost juice.

Ostrich mince recipes for the week

1. Ostrich burgers

• 1 kg ostrich mince
• 1 small onion, grated and squeezed lightly
• 1 egg
• 2 tbsp olive oil
• 1 tsp smoked paprika, 1 tsp salt, black pepper
• 1 tbsp Worcestershire sauce
• To serve: 8 rolls, lettuce, tomato, gherkin, cheese

1. Fold the mince with the onion, egg, 1 tbsp of the oil and the seasoning until just combined.
2. Shape into 8 patties about 2 cm thick. Press a small dent in the middle of each. Chill for 15 minutes.
3. Heat the remaining oil in a pan over medium-high heat. Cook 4 to 5 minutes per side.
4. Check that the centre reads 74°C. Rest for 2 minutes, then build the burgers.

2. Ostrich mince lasagne

• 1 kg ostrich mince
• 2 tbsp olive oil, 1 onion and 2 carrots, finely diced
• 4 cloves garlic, crushed
• 2 tins (400 g each) chopped tomatoes and 2 tbsp tomato paste
• 2 tsp dried oregano, salt and pepper
• 9 lasagne sheets
• 500 ml white sauce and 150 g grated mozzarella or cheddar

1. Soften the onion and carrots in the oil for 8 minutes. Add the garlic and tomato paste.
2. Brown the mince in two batches, then add the tomatoes and oregano. Simmer for 30 minutes.
3. Layer sauce, pasta and white sauce in a deep dish, three layers, finishing with white sauce and cheese.
4. Bake at 180°C for 40 minutes. Rest for 10 minutes before cutting so it slices cleanly.

3. Ostrich koftas

• 1 kg ostrich mince
• 1 onion, grated
• 3 cloves garlic, crushed
• 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp cinnamon
• Handful of chopped parsley and mint
• 2 tbsp olive oil, salt to taste
• To serve: flatbreads, cucumber and yoghurt

1. Mix everything except the oil with your hands until just combined. Chill for 20 minutes.
2. Shape into 20 finger-shaped koftas, or press onto skewers.
3. Brush with oil. Grill or pan-fry over medium-high heat for 8 to 10 minutes, turning, until they reach 74°C inside.
4. Serve in flatbreads with cucumber and yoghurt.

4. Ostrich lettuce wraps and meal-prep bowls

• 1 kg ostrich mince
• 1 tbsp oil
• 3 cloves garlic and a thumb of ginger, grated
• 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice
• 1 grated carrot and 4 spring onions, sliced
• To serve: lettuce cups, or cooked rice and cucumber for bowls

1. Heat the oil in a wide pan. Brown the mince in two batches for about 8 minutes, breaking it up.
2. Add the garlic and ginger for 1 minute, then the soy, honey and lime juice. Cook until it clings to the meat.
3. Stir through the carrot and spring onions off the heat.
4. Spoon into lettuce cups, or portion over rice into four containers for the week.

Ostrich mince calories and protein per 100g

USDA FoodData Central lists raw ground ostrich at about 165 kcal, 20.2 g of protein and 8.7 g of fat per 100 g. Pan-broiled, it shows about 26.2 g of protein and 7.1 g of fat per 100 g, because cooking drives off water. For comparison, the same database gives ostrich fan fillet, a whole muscle cut, at about 117 kcal, 21.8 g of protein and 2.65 g of fat per 100 g raw.

The fat figure varies with how the mince is ground and which cuts go into it, so read the label on any pack. A separate industry review reports ostrich fat at 1.6 percent against 4.5 percent for beef, and 2.8 g of fat per 100 g of cooked lean meat against 9.3 g for beef.

Where to buy ostrich mince

Ostrich mince is sold in many South African supermarkets, and it also comes in our boxes. The Performance Box (5 kg) holds 2 x 1 kg ostrich mince alongside game mince, stir fry and goulash. The Wild Pantry Box (6 kg) holds 1 kg ostrich mince with 2 x 1 kg game mince, goulash, stir fry and neck and skenkels. Both are cut to order by hand, vacuum sealed and shipped nationwide in sealed cold boxes held at 0-5°C.

If you want more ideas, our guide to game mince recipes works with ostrich as well, and is ostrich game meat explains where it sits between game and beef.