Aussie Kangaroo Burger

Looking down on a camp gas stove with a frypan cooking three kangaroo burger patties.
This recipe is provided by Dipper's Backyard BBQ Wars

If you’re looking for something a bit different than your traditional beef burger, give kangaroo burgers a try. These are topped with all of the traditional Australian fixings, plus spicy Sriracha mayonnaise. The burgers get a hint of smoke from a chunk of wood added to the frying pan. 

Kangaroo meat is very lean so be careful to monitor it so it doesn’t overcook or dry out. Alternatively, you can add extra fat from bacon, pork, or beef to the kangaroo meat. If you don’t have access to kangaroo meat, swap it out with beef, pork, turkey, or a combination to still get a tasty burger. 

The toppings for this recipe include the traditional Australian items of beetroot (pickled beets) and a soft fried egg. More conventional toppings such as cheese, lettuce, and red onion are also included. Top your burger with all of these or just a few, to your preference. 

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Drizzling the sauce over a prepared kangaroo burger with bun, lettuce, pickled beets, cheese, and red onions.
The homemade Sriracha mayonnaise is the ideal dressing for this kangaroo burger.
Three kangaroo burger patties cooking in a frypan along with a chunk of wood.
The wood is added to the frypan to help create a smokey flavor.
Two ready-to-eat kangaroo burgers served on a white plate.
These kangaroo burgers also contain pickled beets, a traditional Australian burger topping.
Looking down on a camp gas stove with a frypan cooking three kangaroo burger patties.
The kangaroo burger patties can be cooked in a frypan over any heat source, including gas or fire.

Aussie Kangaroo Burger Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Looking down on a camp gas stove with a frypan cooking three kangaroo burger patties.
If you’re looking for something a bit different than your traditional beef burger, give kangaroo burgers a try. These are topped with all of the traditional fixings, plus a spicy mayo sauce.
Preparation 30 minutes
Cook 35 minutes
Ready in 1 hour 5 minutes
Servings 4 Servings
CourseLunch
InfluenceAustralian
DifficultySeasoned
MethodFry
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Ingredients

Kangaroo Burger Patties

  • 1 pound ground kangaroo meat
  • salt and pepper to taste
  • 1 tablespoon butter
  • 4 slices cheddar cheese

Sriracha Mayonnaise

  • 1/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce

Kangaroo Burger

  • 2 brioche rolls
  • 4 leaves Romaine lettuce (cos lettuce)
  • 1 large red onion sliced into rings
  • 1 can pickled beets (sliced beetroot), for serving
  • 4 eggs fried

Equipment

  • frypan
  • 1 wood chunck

Directions

Kangaroo Burger Patties

  • Season the ground kangaroo with salt and pepper. Form into 4 even patties. Chill.
  • Melt the butter in a frypan then place the burgers on top. Light a chunk of wood and place it in the frypan and cover with foil to get a smokey flavor into the burger patties.
  • Cook, turning frequently until cooked through. When the burgers are almost done, place a slice of cheese on top and cover to melt.

Sriracha Mayonnaise

  • Combine the mayonnaise and Sriracha sauce to form a dressing for the burgers. Set aside.

Kangaroo Burger

  • Place the buns on the hotplate to char and crisp.
  • On the toasted buns place a piece of lettuce, a few rings of red onion, the burger, and pickled beets. Top with a freshly fried egg. Add the Sriracha mayonnaise and top it with the bun. Serve immediately.

Nutritional Information

Sodium: 766mgCalcium: 221mgVitamin C: 10mgVitamin A: 3152IUSugar: 6gFiber: 2gPotassium: 281mgCholesterol: 283mgCalories: 549kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 8gSaturated Fat: 13gFat: 36gProtein: 34gCarbohydrates: 18gIron: 4mg

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Profile Photo od Dean Schumann, recipe contributor to BushCooking.com

About Dean Schumann

Dean is a Weber Kettle collector making amazing food and sharing his skills with the world through his quickly growing YouTube channel, Scheueys BBQ. He loves trying new things as he perfects the art of barbecue (on Weber’s).

Learn more about Dean Schumann
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