Kangaroo burgers
- 4 burger buns or sesame topped bread rolls, split and toasted - Beetroot relish or chutney, to serve
- 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
- 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
- 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.
- 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.
- 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.
- 1 cup shredded iceberg lettuce - 227 g can pineapple rings, drained (optional)
- 2 large tomatoes, thinly sliced
For the burger patties
- 1 small brown onion, coarsely grated
- 1 tsp chicken stock powder - 1½ tbsp smoky barbecue sauce or tomato sauce - 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. - 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.
- 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. Want more from The Cook Up?
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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.
