Ostrich Burgers deliver a remarkably beef-like bite with a clean, mildly sweet finish. As a ratite (flightless bird), ostrich is technically poultry—but it eats like lean red meat, searing beautifully on a hot griddle or grill. We ship every patty frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Beef-adjacent flavor: bold, clean savor with a tender, fine grind—ideal for gourmet burger builds.
• Lean & high-protein: cooks best hot-and-fast with a touch of added fat or sauce.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a juicy finish.

What’s Included

Ground ostrich formed into burger patties. See the variant selector for patty count and total weight.

Flavor Pairings & Toppings

• Seasonings: kosher salt, cracked black pepper, garlic, smoked paprika, coriander, chili flake, lemon zest.
• Sauces & toppings: chimichurri, roasted pepper relish, caramelized onions, arugula, tomato jam, blue or feta cheese.
• Buns: brioche or sesame—lightly buttered and toasted for structure and snap.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground poultry/ratites: cook to an internal temperature of 165°F (74°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top

• Preheat pan until lightly smoking. Oil the surface (ostrich is lean).
• Season patties; sear 3–4 minutes per side, flipping once, to 165°F.
• Rest 3–5 minutes; dress with sauce to lock in juiciness.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate; two-zone setup gives control.
• Grill 3–5 minutes per side to 165°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur; rest before plating.

3) Smash-Style (Thin, Crisp Edges)

• On a hot, lightly oiled griddle, place a portioned ball and smash firmly.
• Season; cook 1½–2 minutes, flip, add cheese, and finish to 165°F.
• Stack two thin patties for the perfect texture contrast.

Pro Tips

• Enrich if you like: brush patties with olive oil or add a spoon of aioli on the bun—lean meats love extra moisture.
• Gentle handling: don’t overwork the grind; a light touch keeps burgers tender.
• Dimple the center: a small thumbprint helps prevent doming as they cook.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• Move to the freezer on arrival or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook ground ostrich to 165°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

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Chef’s note: Treat ostrich patties like premium, lean beef—high heat for color, then finish to temp and sauce the bun for a juicy, unforgettable burger.