The concept then was offered to local franchises in other parts of the country that chose to sell it, Aarington said. We sell a lot of salads. Ground ostrich can be substituted in nearly any recipe calling for ground beef, he said. On average, the restaurant sells about 15 to 20 ostrich burgers a day. The first day ostrich burgers were available, customers bought about 50 of them, said Adam Paine, a Fuddrucker's manager.
Customers also pay more for the bird-burgers.
Aarington said he'll keep ostrich burgers on the menu at Fuddrucker's for as long as the customers remained interested. The restaurant may also sell ostrich steaks in the future. The way I look at it, once you put mustard and ketchup and tomatoes and onions and pickles on it, you really can't tell the difference. Michael Smith, chef and owner of Napoli's on Forsyth, prepares buffalo steaks at his restaurant as a special entree about once or twice a month. He first served the farm-raised buffalo about three or four years ago and got a good response from his customers.