Kangaroo burgers

Ingredients

• 2 tbsp olive oil
• 4 slices burger cheese
• 4 burger buns or sesame topped bread rolls, split and toasted
• Beetroot relish or chutney, to serve
• 1 cup shredded iceberg lettuce
• 227 g can pineapple rings, drained (optional)
• 2 large tomatoes, thinly sliced

For the burger patties

• 500 g kangaroo mince
• 1 small brown onion, coarsely grated
• 1 tsp garlic salt
• 1 tsp chicken stock powder
• 1½ tbsp smoky barbecue sauce or tomato sauce
• ¼ cup breadcrumbs

Instructions

1. To make the burger patties, in a large bowl combine the ingredients and mix well. Divide the mixture into 4 equal-sized patties, then flatten between the palm of your hands to roughly the size of the bun and place on a plate.
2. Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the burger patties and cook for 2-3 minutes per side, or until cooked through. Top each burger patty with a slice of cheese and allow to melt slightly, then transfer to a plate.
3. To build the burgers, spread the base of the burger buns with beetroot relish or chutney, then top with lettuce, pineapple (if using), sliced tomato, the burger patty and bun lid.

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