Kangaroo Burgers with Beetroot and Wild Meat
Serves 4
Ingredients
- 750 g minced kangaroo
- 80 ml Glasseye Creek Wild Meat Sauce
- 2 cooked beetroot, sliced
- 4 burger buns
- 4 crisp lettuce leaves
- 120 g mature cheddar, sliced
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 small onion, finely grated
- 1/2 cup fresh breadcrumbs
Method
1. If using whole meat, coarsely mince it while very cold. Combine the mince with 40 ml sauce, half the onion, 1 tsp salt and black pepper; mix only until it holds together.
2. Divide into four equal patties slightly wider than the buns. Cover and refrigerate for 30 minutes.
3. Heat the barbecue to medium-high and toast the split buns, cut-side down, for 1-2 minutes.
4. Barbecue the patties over medium-high heat for 4-5 minutes per side, brushing with the remaining sauce during the final 2 minutes. Cook minced game to at least 75°C in the centre.
5. Assemble in the toasted buns with the listed lettuce, slaw, beetroot or other toppings and serve immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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