Meatman® Kangaroo Burgers
Kangaroo Burgers Prep Time: 25 minutes • Yields: 3-4 servings Ingredients: 1 pkg. Fossil Farms' Kangaroo Ground, 1 lb. ½ small onion, minced 5 sprigs thyme leaves, chopped ½ cup water ½ tsp. lemon zest Salt & black pepper to taste ½ tsp. caraway seeds 1 ½ tsp. vegetable oil 3 sandwich buns, split 3 leaves lettuce 3
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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.
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Method: In the food processor, grate the onion, carrots and zucchini. Place grated veggies into a large bowl. Crush garlic into the veggies and season with salt and pepper. Place kangaroo meat into the food processor and mince. Add the kangaroo mince to the veggies and using hands mix it all together. Shape ⅓ cup of the mixture into a burger.
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For the burgers, form the ground kangaroo into 8 thin patties. Lay one tablespoon of butter in the center of four patties then top each with another patty. Crimp the edges to completely seal the butter within the burger. Season the burgers on both sides with Kosher salt and ground black pepper. Cook.
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Now construct the burger filling by placing the kangaroo patty with cheese on the bottom. Add the tomato slices, chopped dill, spinach leaves and top it with a bit of tomato ketchup. Plate up the burger and serve with the wedges and a side of tomato ketchup for dunking.
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These Kangaroo Burgers pair well with marinades and spicy or sweet sauces, like teriyaki or thai sweet chili. Try serving with blue cheese, pickled red onion, fennel and butter lettuce for a unique and tasty burger! Kangaroo meat is high in protein and very low in fat. Kangaroo meat has a very high concentration of Conjugated Linoleic Acid when.
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These burgers are made with fresh fennel, apple and celery slaw, which gives this meal the perfect freshness to accompany the rich kangaroo meat. Credit For This Recipe Belongs To Meg Yonson. Makes 4 **Ingredients** **Kangaroo patties** * 500 g kangaroo mince. * 1/2 brown onion, finely diced. * 2 cloves garlic, minced.
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Cover and refrigerate for at least 2 hours to allow flavours to meld. To make the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until.
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Grill - place kangaroo burgers on grill over medium heat. Shake a few dashes of Worcestershire Sauce on top of each kangaroo burger while cooking for a delicious flavor boost. Cook until fully browned and cooked through (approx 3-4 minutes per side). Top with a slice of cheese and allow to melt.
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Cook curries, stews and kebabs. Those in the know say goat meat lends itself to curries and stews easily. Ms Shivalkar recommends buying small pieces with the bone in for curry as "it keeps the.
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1 egg, a couple of big spoonfuls of cottage cheese. a couple of spoonfuls of wholemeal plain flour. salt and pepper. Use your hands to squish it all well together. The mix should be sticky but not sloppy. With wet hands, shape into burger sized rissoles. Fry in a little olive oil for a few minutes each side.
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1. To make the beetroot relish, whiz the pickled beetroot with olive oil, sea salt and pepper, and set aside. 2. Squeeze any excess juices from the onion and mix the onion with the meat, cumin.
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Flip the burgers every 2 minutes to ensure even cooking. Depending on the thickness you've made them, the burgers will be done in 6 to 8 minutes. While the burgers are cooking, grill one side of the onion slices until grill marks appear. Flip the onion slices and top each with a piece of Camembert. Spread some of the mayonnaise on each bun.
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How to cook it. Combine mince, onion, egg, breadcrumbs, garlic and coriander. Season. Shape mixture into patties. Leave in fridge for half an hour. Heat oil in pan on high heat. Reduce heat to medium and cook patties for 5mins each side or until juices are hot and clear. Alternatively cook on BBQ. Fill each roll with salad, Roo patty and serve.
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Kangaroo Tenderloin 8 oz. 8 oz. $11.99. We offer kangaroo meat in ground hamburger patty and steak form. Give our selection a try today! You will be amazed at how delicious this meat really is.
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If using the oven, preheat to 220′ Celsius. Form the mixture into golf ball size balls. Arrange on a baking tray lined with baking paper. Spray the burgers, or meatballs, with a cooking oil spray to get them browning up more. Cook until browned and cooked through, approx. 15 to 20 minutes.
