Go Back

Kangaroo Burger Recipe

Tammi Kwok
A truly Australian barbecue isn't complete without our coat of arms. This Kangaroo Burger is a great way to try kangaroo meat for the first time - covered in cheese and topped with bacon. Like nature intended.
Print Recipe

Ingredients
  

For the Patties

  • 500 g Kangaroo Mince
  • 100 g bacon fat* minced (optional)
  • 2 g salt 1/2 tsp
  • 1 tsp paprika
  • 1/2 tsp dried garlic flakes
  • 1/2 tsp dried onion flakes
  • 1 tsp wholegrain mustard
  • 1/2 tsp ground pepper
  • 2 birds eye chilli finely chopped (optional)

For the burger

  • 5 bread rolls or small burger buns
  • 5 slices of bacon
  • 5 slices of colby cheese
  • 5 slices of tinned beetroot drained
  • Sliced pickles
  • 2 ripe tomatoes sliced
  • 5 tbsp of mayonnaise

Instructions
 

For the patty

  • Add all the ingredients for the patty into a bowl and mix well.
  • If possible, leave overnight for the flavours to develop.

For the burger

  • Starting with a wide, cold pan over medium heat, fry the bacon till crispy and most of the fat has rendered.
  • Remove the bacon to rest on paper towels, leaving the fat in the pan.
  • Split the buns into half, and place inside-down into the hot pan of bacon fat to toast. This is what brings it to the next level. Alternatively, you can butter the insides of the buns and toast them that way, too.
  • Remove the buns, and divide the meat into 5 patties. Shape them with your hands and carefully place into the hot, oiled pan (or barbecue). Leave for 2 min till seared, and then flip.
  • Top cooked side with slices of cheese, and cover. Leave for another minute till cheese is melted and patty is cooked.
  • Spread both sides of toasted buns with mayonnaise, then layer tomatoes, beetroot, pickle, cheese-topped patty and bacon, before topping with other bun.
  • Serve immediately.

Notes

*I use the extra fat trimmings from my bacon to make it an extra luxurious burger, but feel free to leave it out if you don't have any on hand!