Ostrich & Quinoa Burger

By Stephanie Johnson, The Recovery Café



250g Ostrich Mince

250g Cooked Quinoa

Dill, Parsley And Mint

1⁄2 Lemon, Juice And Zest

Garlic Clove, Minced

1⁄2 tsp Paprika

1⁄4 tsp Himalayan Salt

4 Seeded Pitta Breads

2Tbsp Hummus

Salad & Coriander



1 Ostrich is a top source of tryptophan – an amino acid with proven mood- lifting powers. Place the mince in a bowl with the other burger ingredients, then roll your sleeves up and mix with your hands. Once combined, divide into four small patties.

2 Fry the patties, in a dash of oil for six minutes on one side, then five minutes on the other, before serving in a seeded pita with tomato, chopped cucumber, mixed leaves and fresh coriander.

3 This burger’s flavour alone is enough to put a smile on your face, but seal the deal with an extra dollop of tryptophan-rich hummus in place of your usual (and likely sugary) condiment. Serves 2