Kangaroo is lean, good for the environment, dirt cheap and one of the richest natural sources of CLA. All very good reasons to get it into you. Kangaroo burgers are my regular afternoon snack along with different coloured peppers, they’re something I can eat sitting at my 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 carraway burger
2 cloves garlic
2kg kangaroo steak mince*
1 tsp fennel seeds
1/2 teaspoons caraway seeds
1/4 teaspoons cayenne pepper
1/2 teaspoons natural sea salt
2 teaspoons dried oregano leaves
Place the onion and garlic in a food processor or finely chop.
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.
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.
Form into 110g 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.
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free