Emu burger

When it comes to old-school cooking, it doesn't get more iconic than the cheeseburger. From its humble origins, to one of the most popular dishes globally, the cheeseburger holds a special place in my heart. Drawing inspiration from my childhood memories of Dad's delicious BBQ emu rissoles, I've combined the best of both worlds with this emu burger.

Emu burger Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Old School Cooking

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Ingredients

• 2 emu fillets, trimmed and minced
• 1 tbsp duck fat
• ½ cup quick oats
• 2 eggs
• 2 tsp Dijon mustard
• 2 tsp BBQ sauce
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 eschallot, finely chopped
• 1 carrot, grated
• 1 stalk celery, grated
• salt and black pepper, to season
• tomato sauce, for glazing

To serve

• 4 slices cheese (American cheddar or burger)
• 4 milk buns
• tomato sauce and American mustard, to serve
• 1 head baby cos lettuce leaves, separated
• 1 tomato, thinly sliced
• 4 dill pickles, sliced

Resting time: 5 minutes

Instructions

1. Combine the minced emu meat with the duck fat and half the quick oats. Add the eggs, mustard, BBQ sauce, garlic powder, paprika, onion powder, eschallot, carrot, celery, a pinch of salt and pepper and mix well to combine. Gradually add the remaining oats until you reach the desired burger patty texture. Roll the mixture into rissoles.
2. Heat a large frying or chargrill pan over medium heat and add the rissoles. While cooking, poke a dimple in the centre of the emu patty and fill with tomato sauce. Flip the rissoles and cook the reverse side. This will glaze one side of the rissole! Sprinkle the rissoles with pepper, then cover each rissole with a slice of cheese.
3. When ready to assemble, toast the milk buns. Top the buns with your sauce of choice, then fill with cos lettuce leaves, sliced tomato, the burger patty and pickles.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Old School Cooking

Watch the full episode here

G

Watch the full episode here

G