Kangaroo Burger recipe

Build your own Kangaroo Burger this Australia Day

Jazzing up the traditional Aussie burger, this kangaroo burger features camembert cheese and pickles alongside the traditional beetroot and pineapple slice. We opted for the easy option of tinned pineapple and beetroot slices, but you could boil and slice your own fresh beetroot and grill some fresh pineapple on the barbecue if tinned food isn’t your thing. Pop all the prepared salad ingredients in separate serving dishes so that your Australia Day party guests can build their own burgers to their liking.

INGREDIENTS

Patties
400 g kangaroo meat or mince
breadcrumbs
3 tablespoons fresh parsley
2 egg yolks
2 tablespoons dijon mustard
1 teaspoon salt
1 clove of garlic, minced

Salad
beetroot, thinly sliced
pineapple, thinly sliced
camembert, thinly sliced
rocket
red onion, thinly sliced
pickles, sliced lengthways
tomato chutney
wholemeal or turkish bread buns

TO MAKE

To make the patties, combine the mince, parsley, egg yolks, dijon mustard, salt and garlic in a bowl. If using kangaroo meat, roughly chop meat into strips and then into very small pieces until the meat resembles a larger version of mince. Slowly add the breadcrumbs to the mixture until portions of mince can be rolled together easily. Shape mixture into patties and set aside. Place a frying pan over high heat and add a splash of oil to coat base. Add the patties, cooking each side until golden brown and cooked through. Place on a serving plate.

Prepare the salad ingredients, with each in a separate bowl to make building your own burger easier. Slice buns in half, leaving one side intact.

Image via The Burger Adventure.

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