• Kangaroo burgers – an alternative to beef? (Gourmet Game)

Kangaroo is a delicious, lean alternative to the classic beef patty, particularly when enhanced with herbs and spice mix, as we've done here. The light, tangy crispness of the apple and fennel slaw pairs perfectly with the juicy burger, creating a stunning summer combo for backyard parties or easy home dinners.

Serves
8

Preparation

30min

Cooking

15min

Skill level

Easy
By
Average: 3.4 (69 votes)
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Ingredients

  • 500 g kangaroo mince
  • 1 tsp native spice mix or BBQ spice mix
  • ½ red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp lemon thyme leaves, chopped
  • 2 tbsp parsley leaves, chopped
  • 1 tsp lemon zest
  • ½ cup (35 g) fresh breadcrumbs
  • 1 egg, lightly whisked
  • sea salt and freshly ground black pepper
  • olive oil spray
  • tomato chutney, to serve

 

Apple and fennel slaw

  • ¼ white cabbage, shredded
  • 1 small fennel bulb, finely sliced
  • 4 red apples coarsely grated
  • ½ red onion, peeled and finely sliced
  • ¼ cup whole egg mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped parsley
  • sea salt and freshly ground black pepper

 

To serve

  • 8 x small bread bread rolls
  • ⅔ cup tomato chutney

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 2 hours

Place the mince, spice mix, onion, garlic, thyme, parsley, zest, breadcrumbs, egg, salt and pepper together in a large mixing bowl and mix until well combined. Cover and refrigerate for at least 2 hours to allow flavours to meld.

To make the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until required. 

Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

Heat a chargrill pan over medium-high heat for 2-3 minutes. Meanwhile shape the kangaroo mixture into eight equal sized patties, spray both sides with olive oil and cook patties for 3-4 minutes on each side. Place patties on prepared baking tray and cook in preheated oven for a further 10 minutes. 

To serve, halve the bread rolls, then layer with tomato chutney, kangaroo patty and top with apple and fennel slaw.

 

Recipe and photograhy from Gourmet Game.