Kangaroo burger with beetroot relish

Jill Dupleix
Seasonal fare: Kangaroo burgers rear their heads this time of year.
Seasonal fare: Kangaroo burgers rear their heads this time of year. Photo: Edwina Pickles

Kangaroo is a great natural resource, with better environmental credentials than cattle or sheep. The meat has about 2 per cent fat, is high in zinc and iron, and tastes clean, rich and not overly gamey.


500g kangaroo mince

Half onion, grated

2 tsp ground cumin

½ tsp dried oregano

sea salt and pepper

4 thick slices tomato

4 slices of cheddar cheese

1 tbsp olive oil

4 soft burger buns

2 tbsp mayonnaise or aioli

4 leaves soft lettuce

100g pickled beetroot

1 tbsp olive oil



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, oregano, sea salt and pepper, using your hands. Form into four round burgers, using egg rings to help with the shape.

3. Brush with olive oil and pan-fry or grill for four minutes on one side. Turn and finish the cooking until done to your liking, but it's best served medium rare.

4. Toast the buns lightly, and spread each half with aioli or mayonnaise (add a spicy fruit chutney as well if you like).

5. Top the base bun with lettuce leaf, tomato, meat, cheese and beetroot relish. Top with remaining half of the bun, secure with a wooden cocktail spear and serve hot.