Off the Wall

Off the Wall: Burger Alternatives and Leaner Meats

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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Stacy Zane
Contact: Stacy Zane