Kangaroo Burger with Camembert and Grilled Onions Recipe – Australian Special
The Kangaroo Burger with Camembert offers a gourmet twist on the classic burger, swapping typical beef for nutrient-rich, lean kangaroo meat. Paired with creamy, melting Camembert cheese and sweet, smoky grilled onions, this Australian special elevates every bite. With rosemary, thyme, garlic, and a good sear, the patties deliver flavor and juiciness without heaviness. Whether for a weekend BBQ or a special dinner, this burger blends rustic Australian ingredients and decadent toppings for a flavor-packed main course.
- 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:
Meat Doneness: Kangaroo meat is very lean and cooks fast—medium-rare to medium is ideal to keep it tender and juicy. Overcooking will dry it out because of the low fat content.
Binding Options: Egg and breadcrumbs are optional but helpful, especially since kangaroo mince lacks fat; they help the patties hold shape when grilling.
Cheese Alternatives: If Camembert isn’t available, try Brie or a mild, creamy cheese that melts well; each provides a different richness.
Onion Preparations: Grilled onions add smokiness and texture; caramelizing them instead gives sweeter flavor and deeper color.
Bun & Condiment Pairings: Use buns with good structure (potato bun, brioche) to support the juicy patty. Lettuce, tomato, and your favorite sauces (mustard, aioli, or BBQ sauce) can enhance contrast in flavor and texture.
