Ostrich and avocado patty on a toasted avocado bun, with vegetable crisps and creamy avocado aioli – the perfect budget meal!
(Serves 2)
Difficulty: Medium
Preparation time: 3 hours
Cooking and baking time: 20 minutes
AVOCADO BUNS
134 g bread flour
10 g water
71 g milk
4 g instant yeast
3 g salt
13 g sugar
20 g avocado puree
2 eggs, at room temperature
Combine 4 g bread flour, 10 g water and 24 g milk in a saucepan. Whisk together on medium heat until the mixture comes together and thickens. Set aside.
Heat the rest of the milk (47 g) in a saucepan to 30°C, add the yeast, mix to incorporate, set aside.
Combine the rest of the bread flour (130 g), salt and sugar in the bowl of a stand mixer. Attach the dough
hook and put it on medium speed, to start mixing the dry ingredients. Add the milk and yeast mixture, and then the thickened flour and milk mixture, still kneading on medium speed. Separate one egg, keep the white, add the yolk to the other egg and whisk to combine. Measure 26 g of the egg mixture and add to the dough, still kneading on medium speed. Add the separated egg white back to the rest of the egg mixture, whisk to combine, and keep aside for an egg wash. Add the avocado puree to the dough, knead for 5 minutes on medium speed until everything is incorporated and the dough is smooth and elastic. Form it into a smooth ball, and place in a lightly oiled bowl. Cover with a damp cloth and let proof at room temperature (25°C) for 90 minutes.
Knock the dough down after the first fermentation and divide into two 125 g portions. Shape these portions into smooth balls and place at least 6 cm apart on a lined baking tray. Cover with lightly oiled cling wrap and let proof at room temperature (25°C) for 60 minutes.
After the second fermentation, brush the dough balls with the egg wash. Bake at 180°C for 20 minutes or until golden brown and light for their size. Remove from the oven when they are done, and let cool on a wire rack.
TOMATO “SLAAI”
30 g onion, red, roughly cubed
30 g tomato, roughly cubed
1 g coriander
2 g parsley, flat-leaf
5 g peppadews
20 g white sugar
1 g salt
1 g white pepper
15 g white grape vinegar
Add the onion, coriander, parsley and peppadews to a blender. Blend on medium speed for 1 minute, until everything is finely chopped. Scrape down the sides and add the tomato cubes. Pulse a few times, until the tomato is chopped into smaller chunks.
Remove the blade and add the sugar, salt, pepper and vinegar. Mix through to combine and ensure the sugar has dissolved. Pour the mixture into a glass container with a lid (or simply cover with cling film), and keep in the fridge for a few hours.
This can also be made the day before and kept in the fridge until needed.
OSTRICH AND AVOCADO PATTIES
180 g ostrich mince
50 g avocado, small cubes
10 g canned peas (save the brine)
10 g garlic, crushed
10 g onion, brown
10 g almond flour
2 g HP Sauce
1 g salt
1 g black pepper, ground
1 g parsley, flat-leaf
20 g canola oil, for frying
Finely dice the white onion and parsley. Combine all the ingredients, except the oil, in a bowl. Keep the brine from the canned peas for the avocado aioli.
Use wet hands to shape the meat mixture into two 130 g balls. Place the balls on a baking tray lined with baking paper. Press down to shape it into two patties, with a diameter of about 9-10 cm. Cover the patties with clingfilm and place the tray in the fridge for at least 30 minutes to firm up.
Heat the oil in a pan and shallow fry the patties, for 5 minutes on each side. Drain on a paper towel, let the patties come to room temperature, then put in a container and keep in the fridge until the assembly of the AvoBurger.
SWEET POTATO AND BEETROOT CRISPS
40 g orange sweet potato
15 g salt
40 g beetroot
500 g canola oil, for frying
Peel the sweet potato and beetroot. Slice on a mandolin slicer into thin round slices.
Fry the slices in the oil for 15 seconds on one side, then flip them over and fry 30 – 45 seconds more, or until
darker in colour and the sizzling has subsided. Drain the crisps on paper towels. Season them immediately
with salt.
Keep the crisps in a cool dark place until ready to serve them.
AVOCADO AIOLI
40 g pea brine (saved from the canned peas)
100 g avocado, cut into cubes
5 g garlic, crushed
5 g lemon juice
1 g salt
2 g parsley
Combine all the ingredients, except the pea brine, in a bowl or jug with a hand blender. Slowly add the pea
brine, while blending with the hand blender on high speed, to emulsify the mixture. Blend on high speed for 1
minute to ensure everything is combined.
Pour the mixture into a container and place clingfilm on the surface of the aioli to prevent browning. Keep in
the fridge until you are ready to assemble the AvoBurger.
ASSEMBLE THE AVOBURGER
2 Avocado Buns (125 g each)
2 Ostrich and Avocado Patties (130 g each)
Tomato “Slaai” (90 g), decant the liquid
Sweet Potato and Beetroot Crisps (80 g)
Avocado Aioli (120 g)
Rocket leaves (4 g)
Cut open the buns with a bread knife, and toast the open sides. You can use a grill pan or the warming rack of your toaster, and toast the open sides of the buns until brown and crispy.
Reheat the patties in the oven (at 180°C for 5 minutes) or in the microwave (for 2 minutes), until warm.
Spread some avocado aioli on the open sides of the buns (save some for your crisps!), layer the rocket leaves on the bottom half, put the patties on top, then the fresh avocado slices, then spoon some of the tomato “slaai” on
top (be sure to decant the liquid before putting the “slaai” on the avocado slices), and then top it off with the top half of the bun. Enjoy your AvoBurger!
TIPS:
Prepare the “slaai”, patties, crisps and aioli while the buns are proofing and baking.
Prepare the other elements in that order to ensure optimum results. Keeping the patties in the fridge will allow them to keep their shape while cooking. Reheat the patties while the buns are toasting. Have fun assembling the AvoBurger, you don’t need to follow the assembly guidelines, make it your own!
