I saw Kangaroo meat at Sprout’s and wondered what I could do with it (I have no idea how it tastes, so ‘creating’ a new dish would be risky). It mentions ‘minced’ kangaroo – I only saw ground and that is what I will try this weekend I found this online..
Kangaroo burgers are an easy and healthy snack.
Kangaroo is lean, great source of protein, good for the environment, dirt-cheap and one of the richest natural sources of CLA. Kangaroo burgers can be a regular afternoon snack along with different coloured peppers and a salad; they’re something you can eat sitting at your desk, one handed. The addition of the fennel and caraway means that the strong gamy flavour some people don’t like is made a bit more like the sweetness of good lamb.
Kangaroo, fennel and rosemary burger
•2 cloves garlic
•2kg kangaroo steak mince
•1 tsp fennel seeds
•1/2 teaspoons rosemary
•1/4 teaspoons organic pepper
•1/2 teaspoons natural sea salt
•2 teaspoons dried oregano leaves
1.Place the onion and garlic in a food processor or finely chop.
2.If using a food processor switch to the plastic blade and add remaining ingredients. Process until the mixture is fully combined and the meat becomes a bit more sticky. This kneading is the trick to getting your burgers to bind without extra fillers.
3.If you are working by hand mix the mixture thoroughly. Divide the mixture into quarters and place one quarter in a smaller mixing bowl. Form into a ball and repeatedly ‘slap’ the mixture against the edge of the bowl. This slapping is the trick to getting your burgers to bind without extra fillers.
4.Form into 100g patties and grill on the barbecue or spread evenly across trays and bake for about 20 minutes at 180ºC
If you’re like me and can’t stand the gristly bits in the supermarket kangaroo mince, ask your butcher to mince some kangaroo steak. It’s slightly more expensive but much tastier. Alternatively make your own steak mince from kangaroo steak. Simply dice it then pulse it in a food processor using the metal blade.
Preparation time: 10 minute(s)
Cooking time: 10-20 minute(s)