Bunless Kangaroo Burgers
- 500 grams of kangaroo mince (Safeway, or the butcher)
- 50 grams of sun-dried tomatoes
- 1 brown onion
- Few sprigs of basil
- 50 grams of organic tomato paste
- Real salt, and pepper
- 1 egg
- 30 grams of gluten-free meal, such as ground millet. Quinoa would also be fine
- Coconut oil
- Sliced beetroot (you can roast your own; I was a bit lazy and used canned
- Organic cheddar cheese – yum!
- Another brown onion
- Some chopped up roma tomatoes
- Some butter lettuce, washed
- Coconut oil
- Extra egg and/or bacon if you choose
Using your hands, mix all of the first batch of ingredients except the coconut oil. Form the mixture into patties, and fry for a good 3-4 minutes each side (in hot coconut oil), over a medium to hot heat.
While they are cooking, fry up your onion rings in a separate pan. Add some sea salt – yummy!
If you are having eggs and bacon on the burger, cook these in the same pan as the onion rings.
Serve your bunless burger on egg/bacon and top with additional ingredients as mentioned above. Or with anything you like really! I had a cabbage and cucumber salad on the side with red wine vinegar, that’s what’s in the pic.
Did you know?
Kangaroo is one of the leanest meats out there, and is naturally high in the fat-burning essential fatty acid conjugated linoleum acid (CLA). It’s also very well priced! And don’t worry – the taste is not as full on as you may think. It can be a tough meat, so marinating is ideal if you’re using the steak rather than making this recipe.