Kangaroo Burger with Native Spices
A lean and flavorful burger featuring native Australian kangaroo mince, infused with aromatic native pepperberries and lemon myrtle, served with a classic beetroot slice and fresh toppings.
🧂 Ingredients
- 500g Kangaroo mince(Ensure it's good quality, lean mince.)
- 1 tsp Native pepperberries, ground(Provides a unique peppery and slightly fruity flavor. Can substitute with black pepper if unavailable, but flavor will differ.)
- 1/2 tsp Lemon myrtle, dried and crushed(Adds a distinct citrusy aroma. If using fresh, finely chop about 1 tsp.)
- 2 cloves Garlic(Finely minced or grated.)
- 1 large Egg(Acts as a binder.)
- 4 Burger buns(Brioche or a sturdy wholewheat bun works well.)
- 4 slices Beetroot, canned slices(Drained. Essential for the classic Australian burger experience.)
- 4 large leaves Lettuce(Butter lettuce or iceberg for crunch.)
- 1 medium Tomato(Sliced.)
- 1 tbsp Olive oil or neutral oil(For cooking the burgers.)
👨🍳 Instructions
- 1
Prepare the burger mixture: In a medium bowl, gently combine the kangaroo mince, ground native pepperberries, crushed lemon myrtle, minced garlic, and the egg. Mix just until everything is incorporated. Be careful not to overwork the mince, as this can make the burgers tough.
⏱️ 5 minutes - 2
Form the patties: Divide the mixture into 4 equal portions. Gently shape each portion into a patty, about 2cm (approx. 3/4 inch) thick and slightly wider than your burger buns, as they will shrink during cooking. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up.
⏱️ 5 minutes - 3
Cook the burgers: Heat a grill pan or heavy-bottomed skillet over medium-high heat. Add the tablespoon of oil. Once the oil is shimmering (very hot), carefully place the patties in the pan. Cook for 4-5 minutes per side for medium-rare, or longer if you prefer them more well-done. Kangaroo is very lean and cooks quickly; aim for a nice sear on the outside and a pink center. The internal temperature should reach 60-63°C (140-145°F) for medium-rare.
⏱️ 8-10 minutes - 4
Rest and toast: Remove the cooked patties from the pan and let them rest on a clean plate for at least 2-3 minutes. This allows the juices to redistribute, ensuring a moist burger. While the burgers rest, lightly toast the cut sides of your burger buns on the grill pan or in a toaster until golden brown.
⏱️ 3 minutes - 5
Assemble the burgers: Spread your favorite condiments (like bush tomato relish, if using) on the bottom bun. Place a rested kangaroo patty on top. Layer with a slice of drained beetroot (this is a traditional and essential component!), a lettuce leaf, and a slice of tomato. Add the top bun and serve immediately.
💡 Pro Tips
- ✓Kangaroo meat is very lean and can become tough if overcooked. Aim for medium-rare to medium for the best texture and flavor.
- ✓The beetroot slice is a classic Australian burger topping and adds a unique earthy sweetness and moisture.
- ✓Due to its leanness, kangaroo mince benefits from the binder (egg) and the flavors from the spices and aromatics.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a dollop of bush tomato chutney or relish for an extra native flavor kick.
- Add a fried or poached egg on top of the patty.
- Incorporate native greens like Warrigal greens (cooked) into the burger assembly.