Roo burger

Roo burger

By
From
Meat
Serves
6
Photographer
Dean Cambray

Kangaroo meat is extremely lean, so to get the desired juicy consistency for burgers, you need to add minced pork belly to the mix. Even so, these burgers are best cooked rare or medium–rare or they run the risk of being dry and crumbly.

Ingredients

Quantity Ingredient
800g kangaroo fillet, finely minced
200g pork belly, finely chopped
1/2 onion, finely diced
1 garlic clove, crushed
1 teaspoon worcestershire sauce
1 teaspoon english mustard
1 egg, lightly beaten
2 tablespoons parsley, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
olive oil, for grilling

Method

  1. Preheat your grill or barbecue to medium–high.
  2. Combine all the ingredients, except the olive oil, in a large mixing bowl. Use your hands to scrunch everything together so that the pork belly, onion and flavourings are evenly distributed. Shape into 6 patties, making them as neat as you can, about 2.5–3 cm thick.
  3. Brush each burger lightly with oil and arrange them on your grill or barbecue. Cook for 6 minutes for medium–rare, turning several times. Serve hot from the grill with your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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