Kangaroo burgers

Ingredients

• 2 tbsp vegetable oil
• 2 brown onions, thinly sliced
• 4 crusty bread rolls, split
• 4 iceberg lettuce leaves, shredded
• 225 g tin sliced beetroot, drained
• 2 tomatoes, sliced
• 4 canned pineapple rings, drained
• 4 tasty cheese slices

For the patties

• 500 g kangaroo mince
• 2 tsp garlic salt or chicken stock powder
• 2 tbsp barbecue sauce, plus extra to serve
• ¼ cup dried breadcrumbs
• 2 tbsp finely chopped flat-leaf parsley leaves

Instructions

1. To make the burger patties, in a large bowl combine the ingredients and mix well to combine. Shape the mince mixture into 4 equal sized patties and place on a plate, ready-to-cook.
2. Heat half the oil in a large frying pan over high heat, then add the burger patties, pressing down with a metal spatula. Cook for 4-5 minutes per side, or until browned and cooked through, then transfer to a clean plate. Return the pan to the heat with the remaining oil. Add the onions and cook, stirring occasionally, for 10 minutes, until the onions are caramelised.
3. To build your burger, on the base of your bread roll, top with lettuce, beetroot, tomato, the burger patty, pineapple, caramelised onion and a slice of cheese. Drizzle with extra barbecue sauce, if you like and serve.

Photography by Jiwon Kim.

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