Kangaroo Burger with Camembert and Grilled Onions Recipe – Australian Special
A Kangaroo Burger with Camembert and Grilled Onions is a unique and gourmet twist on the classic burger. Kangaroo meat is lean, flavorful, and rich in nutrients, making it an excellent choice for a hearty burger. The creamy Camembert cheese and sweet, smoky grilled onions add a touch of luxury and depth to this extraordinary burger.
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
For the Kangaroo Patties:
- 500g (1 lb) kangaroo mince (ground meat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg (optional, for binding)
- 1/4 cup breadcrumbs (optional, for binding)
For the Toppings:
- 4 slices Camembert cheese
- 2 large onions, sliced into rings
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper to taste
For Serving:
- 4 burger buns, lightly toasted
- Lettuce leaves
- Tomato slices
- Your favorite condiments (e.g., mustard, mayonnaise)
Prepare the Kangaroo Patties:
Mix Ingredients: In a large bowl, combine the kangaroo mince, finely chopped onion, minced garlic, rosemary, thyme, salt, and pepper. If using, add the egg and breadcrumbs to help bind the mixture.
Shape Patties: Divide the mixture into 4 equal portions and shape into patties. Make a small indentation in the center of each patty to help them cook evenly.
Grill the Patties:
Preheat Grill: Heat your grill or skillet to medium-high heat.
Cook Patties: Grill the patties for about 3-4 minutes per side for medium-rare, or longer if desired. Kangaroo meat is best enjoyed medium-rare to medium.
Add Cheese: Place a slice of Camembert cheese on each patty during the last minute of cooking to let it melt slightly.
Grill the Onions:
Prepare Onions: Brush the onion rings with olive oil and season with salt and pepper. Optionally, drizzle with balsamic vinegar.
Grill Onions: Grill the onion rings for about 2-3 minutes per side until they are tender and have nice grill marks. Remove from heat and set aside.
Assemble the Burgers:
Toast Buns: Lightly toast the burger buns on the grill or in a toaster.
Layer Ingredients: On the bottom half of each bun, place a lettuce leaf and a few tomato slices. Add the kangaroo patty with melted Camembert cheese on top, followed by grilled onion rings.
Finish: Add any additional condiments you like and top with the other half of the bun.
Serve:
Enjoy: Serve the burgers immediately while they’re hot, accompanied by your favorite sides.
Recipe Notes:
Kangaroo Meat: Kangaroo meat is lean and may cook faster than beef. Be careful not to overcook it to keep it tender and juicy.
Binding Agents: The egg and breadcrumbs are optional but can help hold the patties together, especially if your mince is lean.
Cheese: Camembert adds a rich, creamy flavor. If you prefer a different cheese, feel free to substitute.
Onions: If you prefer a sweeter taste, you can caramelize the onions instead of grilling them.
Condiments: Customize the burger with your favorite condiments or add some fresh herbs for extra flavor.
