Ingredients
Kangaroo patties
- 500 g kangaroo mince.
- 1/2 brown onion, finely diced.
- 2 cloves garlic, minced.
- 3 thyme stalks, leaves pick and stems discarded (or 1 teaspoon dried thyme).
- 1/2 cup almond meal.
- 1 egg.
- sea salt and freshly ground black pepper.
- olive oil, to fry.
Apple, Fennel + Celery Slaw
- 1 celery stick, thinly sliced into matchsticks.
- 1/2 fennel bulb, finely sliced into matchsticks.
- 1 small green apple, finely sliced into matchsticks.
- 1-2 tablespoon full-fat whole egg mayonnaise.
- 1 tablespoon lemon juice.
- 2 tablespoons fennel fronds.
- sea salt and freshly ground black pepper, to season.
To serve
- 4 sourdough bread rolls, cut in half.
- 100 g goat's feta.
- 1 cup rocket leaves.
Directions
- 1. First make the slaw. Slice all the vegetables and combine all ingredients for the slaw together in a mixing bowl. Toss to combine and set aside.
2. To make the burgers, add all ingredients into a large mixing bowl. Mix with your hands until well combined. Shape mixture into four thick equal-sized patties.
3. To cook, heat oil in a fry pan on medium-high heat. Place patties into the fry pan for 5 minutes on each side. Remove patties from the pan and place on a plate covered with foil for 5-10 minutes. This will cook them through perfectly!
4. Spread each bun base with a layer of goats cheese and ¼ cup rocket leaves. Top with kangaroo patty and finish with Fennel, Apple + Celery Slaw.
Note
Don’t have access to kangaroo meat where you are? No worries, just swap it for lamb of beef mince.
These burgers are made with fresh fennel, apple and celery slaw, which gives this meal the perfect freshness to accompany the rich kangaroo meat.
Ingredients
Kangaroo patties
- 500 g kangaroo mince.
- 1/2 brown onion, finely diced.
- 2 cloves garlic, minced.
- 3 thyme stalks, leaves pick and stems discarded (or 1 teaspoon dried thyme).
- 1/2 cup almond meal.
- 1 egg.
- sea salt and freshly ground black pepper.
- olive oil, to fry.
Apple, Fennel + Celery Slaw
- 1 celery stick, thinly sliced into matchsticks.
- 1/2 fennel bulb, finely sliced into matchsticks.
- 1 small green apple, finely sliced into matchsticks.
- 1-2 tablespoon full-fat whole egg mayonnaise.
- 1 tablespoon lemon juice.
- 2 tablespoons fennel fronds.
- sea salt and freshly ground black pepper, to season.
To serve
- 4 sourdough bread rolls, cut in half.
- 100 g goat's feta.
- 1 cup rocket leaves.
Directions
- 1. First make the slaw. Slice all the vegetables and combine all ingredients for the slaw together in a mixing bowl. Toss to combine and set aside.
2. To make the burgers, add all ingredients into a large mixing bowl. Mix with your hands until well combined. Shape mixture into four thick equal-sized patties.
3. To cook, heat oil in a fry pan on medium-high heat. Place patties into the fry pan for 5 minutes on each side. Remove patties from the pan and place on a plate covered with foil for 5-10 minutes. This will cook them through perfectly!
4. Spread each bun base with a layer of goats cheese and ¼ cup rocket leaves. Top with kangaroo patty and finish with Fennel, Apple + Celery Slaw.
Note
Don’t have access to kangaroo meat where you are? No worries, just swap it for lamb of beef mince.