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Kangaroo Burger

with Apple & Fennel Slaw

Prep time: 30min

Cooking time: 15min

Feeds x 8 people

What you'll need

Kangaroo Patties

  • 500g kangaroo mince
  • 1 tsp native spice mix
  • ½ red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp lemon thyme leaves, chopped
  • 2 tbsp parsley leaves, chopped
  • 1 tsp lemon zest
  • ½ cup (35g) fresh breadcrumbs
  • 1 egg, lightly whisked
  • sea salt and freshly ground black pepper
  • olive oil spray

Apple & fennel slaw

  • ¼ white cabbage
  • 1 small fennel bulb, finely sliced
  • 4 red apples coarsely grated
  • ½ red onion, peeled + finely sliced
  • ¼ cup whole egg mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp fi nely chopped parsley
  • sea salt + ground black pepper

To serve

  • 8 x small bread bread rolls
  • 2/3 cup wild tomato chutney

FAT: 11.0g  CALS: 402

How to cook it

Place the mince, onion, garlic, thyme, oregano, zest, cinnamon, pine nuts, breadcrumbs, egg, salt and pepper together in a large mixing bowl and mix until well combined. Cover and refrigerate until required, ideally at least 2 hours, to allow flavours to meld.

For the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until required.

Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

Heat a char-grill pan over medium-high heat for 2-3 minutes. Meanwhile shape the kangaroo mixture into eight equal sized patties, spray both sides with olive oil and cook patties for 3-4 minutes on each side. Place patties on prepared baking tray and cook in preheated oven for a further 10 minutes.

To serve, halve bread rolls, then layer with wild tomato chutney, kangaroo pattie and top with apple & fennel slaw.



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