The best way to enjoy Kangaroo meat is by making it into a Kangaroo burger. Kangaroo is a rich flavour and is best enjoyed with a range of burger condiments. Don’t be afraid to experiment; if it made a good beef burger, it would make an even better Kangaroo meat burger!
- 500 grams of Kangaroo mince
- 1/2 onion, finely sliced
- 1 egg
- Big pinch of rosemary or thyme
- 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
- Flaxseed or breadcrumbs for firmness
- Mix the mince, onion, egg, rind, garlic, herbs and spices together in a bowl. Add some 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 complements the flavour of the Kangaroo.
- If the burger mix is too wet, add flaxseed or breadcrumbs to the firm. Flaxseed is a healthy alternative to breadcrumbs, but either can be used – in moderation.
- Separate mix into six individual mounds. Flatten to the desired size. Let it sit at room temperature for a couple of minutes.
- Heat a frypan to medium to high and oil. Once the 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 the 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.