Gourmet 'Roo Burger

Kangaroo/Pork patty, sauteed mushrooms, sharp cheddar cheese, bacon rasher, caramelized onion with fresh tomato on a grilled bun.

Our first night in our new place in Brisbane. We felt a beer and a burger were in order after a day of moving and unpacking...why not make it an Aussie burger! Secret ingredient: Vegemite. Chef: the bf. 
  • 1/2 cup Mushrooms, sliced
  • 1 Red Onion, sliced
  • 1 tsp Vegemite
  • 1 tsp Olive Oil
  • 1 tsp Butter
  • Few slices of Bacon
  • 1 cup Ground ‘Roo
  • 1/4 cup Ground Pork
  • Spices for ground meat*
  • Few slices of Cheddar Cheese (extra sharp)
  • Burger Buns
  • Burger fixin’s - tomato and mayo
  1. In a frying pan, cook the bacon down until it is crispy but still slightly tender. Do this over low heat to render out the fat and not burn the bacon. Then add the mushrooms, onion, vegemite, and a bit of butter and/or olive oil and sauté over low heat until the whole mixture is browned and caramelized nicely. Remove the mix, leaving behind as much fat and juice as you can. 
  2. Add the hamburger patties and brown them on one side. Flip and put the cheese on top and cook till medium. Then remove the patties, turn up the heat, and add the buns to toast them. Add mayo and fresh tomato and enjoy.
  • *Spices include - grated onion, salt, worschestire sauce, soy sauce, cracked black pepper, mustard powder, smoked paprika, and unflavored gelatin for texture. 
  • Note, Kangaroo meat is very lean (<2% fat) and needs a little help holding together, hence the pork and gelatin (without the added calories).


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