Off the Wall: Burger Alternatives and Leaner Meats

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Last week, Kristen Majewski's "Five Healthy Burger Alternatives" didn't include ostrich, which is low in fat and cholesterol and high in calcium, protein and iron.

Fat FattyBastard commented that I might be able to find an ostrich burger at Fuddrucker's, so I set out to do just that. But I should have called ahead of time, because they are no longer on the menu, at least at the Greenway Plaza location. I settled for an Elk Burger (also on the exotics menu and a leaner option).

I was disappointed, because I really wanted a piece (or rather, patty) of that ever-elusive bird, if only for revenge, since one nearly killed my sister a few years ago.

I happen to love Fuddrucker's. For a chain, it has some of the best burgers I've ever had. Plus, I love the freshly baked, melt-in-your-mouth-like-buttah buns. But what about their elk meat? Does it hold up?

The short answer? No. The long-ish answer? It's a little dry, but surprisingly well seasoned and flavorful. And I think I made a good choice in having it cooked medium. Elk meat is very lean, so I wouldn't imagine you'd want to cook it too long, lest it dry out even more. I added mushrooms to mine, and with Fudd's generous array of fresh produce, my burger wasn't half bad. I would recommend adding cheese, which I stupidly left off. On an elk burger, which is somewhat lacking in juices, you'll need it.

Still, if you're looking for a healthier meat option, the elk burger at Fudd's is a good one. Just be sure to adorn it appropriately with the right toppings.

As for my search for an ostrich burger, after some research and a few calls, I have yet to find a place well-stocked in ostrich meat. I found plenty of places that used to offer it, but none that currently do. So if anyone knows where I can get an ostrich burger, let me know. It's payback.

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