The best way to enjoy Kangaroo Meat, a packed and juicy Burger! Kangaroo is a rich flavour and is best enjoyed with a range of burger condiments. Don’t be afraid to experiment; if it would make a good beef burger, it would make an even better Kangaroo Burger!
Serves 6 — Ready to Eat: 20 minutes
- 500g Kangaroo Mince (for improved texture, ask the butcher to mince a Kangaroo Steak for you)
- 1/2 onion - finely sliced
- 1 egg
- big pinch of rosemary or thyme (depending on taste)
- rind of half a lemon or lime – finely grated
- 2-3 cloves of garlic
- salt, pepper, and other herbs and spices to your taste
- olive oil
- Optional – flaxseed or breadcrumbs for firmness
- Optional – Vegemite
Mix the mince, onion, egg, rind, garlic, herbs and spices together in a bowl. Add a small amount of olive oil to moisten.
To make a Kangaroo Burger extra Australian, you can use Vegemite in your burger mix. Add a 1/2 tablespoon, or to taste. It really compliments the flavour of the Kangaroo.
If the burger mix is too wet, add flaxseed or breadcrumbs to firm. Flaxseed is a healthy alternative to breadcrumbs, but either can be used – in moderation.
Separate mix into six separate mounds. Flatten to desired size. Let rest at room temperature for a few minutes.
Heat a fry pan to MEDIUM-TO-HIGH and oil. Once pan is hot, add burger mounds and fry until cooked. Cooking time depends on burger thickness, but should be 5 to 10 minutes. Flip burgers during process to ensure an even cook. Alternatively consider a quality contact grill for more hassle-free and healthy burger cooking.
Serve on a toasted bun with condiments of your choice. Possibilities range from bacon, lettuce and tomato to plum sauce, shiitake mushrooms and pine nuts. Please experiment and let us know about your Kangaroo Burger creations.