For the relish, place the grated beetroot in a saucepan with the vinegar and maple syrup and cook gently over a low heat until the beetroot becomes thick and syrupy and all the liquid has evaporated.
In a frying pan, gently sauté the onion and garlic until they become translucent.
Add the African Rub and cook for another minute. Combine the ostrich mince in a bowl with the onion mixture. Season with salt and pepper.
Divide the mixture into 4 equal sized pieces and gently shape into 4 burgers, about 3cm in thickness.
Grill the burgers over the hot coals. Cooking time will vary according to the heat of your coals and your personal preference, but it should take approximately 3 minutes on each side for rare and 5 minutes a side for medium burgers.
Slice the rolls in half and place cut side down on the grill for 1 minute until they are a golden colour. Spread with butter.
Place the hot burgers onto the rolls, top with beetroot relish and open wide! If you want some added flavour and extra succulence place a slice of your favourite flavoured butter onto the hot burger.
Stay patriotic; choose a Cape blend (an evolving term for a red blend with proudly SA pinotage at its heart). If money's no object go for Meinert Wines sexy oakaged Synchronicity '04 made from barrel-selected pinotage, cab and merlot. More pocket-pleasing is The Cloof Cellar Blend '05 (tinta barocca, pinotage, shiraz) which has enough spice and liquorice tones to meet the demands of unctuous beets and tangy balsamic