#Kangaroo. Historically, #indigenousAussies would chow down on kangaroo due to its #nutritionalvalue and availability, but it’s only recently that we’ve seen it in mainstream #supermarkets, #restaurants and #cafes. This #burge #recipe will go down a treat at any Saturday arvo gathering. Find this recipe and many more on www,craigmuirlakehouse,com#recipe #restaurants,
Kangaroo Burger with Mountain Pepper, Saltbush & Lemon Myrtle.
A great Australian burger with Kangaroo and bushfood spices mountain pepper, saltbush and lemon myrtle. They’re full of flavour and just delicious. Perfect for your next family BBQ. Jazz them up by using our bushfood bread rolls, bush tzatziki and a bush tomato relish. Enjoy! INGREDIENTS
300gm Kangaroo mince meat
200gm Pork mince meat
1 Small onion diced
1 TSP Salt
¼ cup Bread crumbs
1 TBSP Paprika
1 TSP Coriander
1 TSP Mountain Pepper
1 TSP Saltbush
1 TSP Lemon Myrtle
Oil for frying
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) and roll into a burger shape.
In a hot pan add a little oil and fry both sides of your burger until golden, a minute on each side (not cooked through).
Place your fried burgers on a baking tray and cook for 15minutes in the oven. Check to make sure they are cooked through.