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For the burgers, form the ground kangaroo into 8 thin patties. Lay one tablespoon of butter in the center of four patties then top each with another patty. Crimp the edges to completely seal the butter within the burger. Season the burgers on both sides with Kosher salt and ground black pepper. Cook.
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Mix together the mayo and sriracha in a bowl. Toast the buns lightly, then spread the chili-mayo on both tops and bottoms. Divide the lettuce evenly and stack on the bottom bun, topping with tomato slices, then beet slices, then 1-2 thin pineapple slices (slice them horizontally if they come out of the can too thick).
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Heat a barbecue to medium-high. Spray kangaroo burgers with oil. Cook burgers for 4-5 minutes on each side, or until cooked through. Add all the slaw ingredients together in a medium bowl, mix until well combined. To serve, halve bread rolls, then layer with tomato chutney, kangaroo pattie and top with apple & cabbage slaw.
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Step 3: Setup Up the BBQ. Setup up the BBQ for direct grilling, you want the BBQ really nice and hot. Place your patties directly over the charcoal. Cook for 4 to 5 minutes before flipping and cooking for another 4 to 5 minutes. Kangaroo meat is very lean so be careful not to over cook your patties.
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Depending on the thickness you've made them, the burgers will be done in 6 to 8 minutes. While the burgers are cooking, grill one side of the onion slices until grill marks appear. Flip the onion slices and top each with a piece of Camembert. Spread some of the mayonnaise on each bun. Put a burger on the bottom half of the bun.
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1 TSP Mountain Pepper. 1 TSP Saltbush. 1 TSP Lemon Myrtle. Oil for frying. METHOD. Preheat oven to 175 degrees. In a silver bowl using your hands, massage the kangaroo and pork meat together, making sure they are well combined. Add all other ingredients and massage well to combine. Using your scales portion 80gm of meat (or to the size you like.
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Preparation. Cut the bacon pieces in half, then fry in a cast iron skillet over medium heat until crispy. Pat dry with paper towels. Pour half of the bacon grease out into a small bowl, leaving the rest in the skillet.
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How to cook it. Combine mince, onion, egg, breadcrumbs, garlic and coriander. Season. Shape mixture into patties. Leave in fridge for half an hour. Heat oil in pan on high heat. Reduce heat to medium and cook patties for 5mins each side or until juices are hot and clear. Alternatively cook on BBQ. Fill each roll with salad, Roo patty and serve.
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Brush the cut side of the buns with butter and toast in a pan until golden. Heat oil in another pan over a high heat. Flatten patties in your hands and then fry for 2 - 4 minutes flip and add cheese to the cooked side. Cook for a further 2 - 4 minutes. Drizzle tomato sauce and mustard on the toasted buns and top with the cheesy patties.
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HOW TO COOK IT. Heat barbecue to medium-high. Spray kangaroo burger patties with oil. Cook burgers for 4-5 minutes each side, or until cooked through. Combine slaw ingredients together in a bowl, season with salt and pepper. Halve bread rolls, layer with tomato chutney, burger patty and slaw. SHOP PAROO KANGAROO. Back to blog.
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1. To make the beetroot relish, whiz the pickled beetroot with olive oil, sea salt and pepper, and set aside. 2. Squeeze any excess juices from the onion and mix the onion with the meat, cumin.
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Kangaroo Burgers Prep Time: 25 minutes • Yields: 3-4 servings Ingredients: 1 pkg. Fossil Farms' Kangaroo Ground, 1 lb. ½ small onion, minced 5 sprigs thyme leaves, chopped ½ cup water ½ tsp. lemon zest Salt & black pepper to taste ½ tsp. caraway seeds 1 ½ tsp. vegetable oil 3 sandwich buns, split 3 leaves lettuce 3
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Season the ground kangaroo with salt and pepper. Form into 4 even patties. Chill. Melt the butter in a frypan then place the burgers on top. Light a chunk of wood and place it in the frypan and cover with foil to get a smokey flavor into the burger patties. Cook, turning frequently until cooked through.
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4 hamburger buns. Mix the kangaroo mince with the onion, garlic and cilantro. season with salt and pepper to taste. Shape the meat into four patties. Heat the oil over a medium hot flame and pan fry burgers until medium rare (if kangaroo is overcooked it will become dry and chewy). Serve on toasted burger buns with lettuce leaves and bush.
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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.
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Now construct the burger filling by placing the kangaroo patty with cheese on the bottom. Add the tomato slices, chopped dill, spinach leaves and top it with a bit of tomato ketchup. Plate up the burger and serve with the wedges and a side of tomato ketchup for dunking.