Kangaroo Burgers with Bush Tomato Relish
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Juicy kangaroo burgers with bush tomato relish, caramelized onions, beetroot, and all the classic Australian burger fixings.
Cultural Context
(130 words) The hamburger is universal comfort food, and Australians have embraced it with characteristic enthusiasm. Using kangaroo mince for burgers offers a leaner, more sustainable alternative to beef while delivering robust flavor. Bush tomatoes (also called kutjera), a native Australian fruit with concentrated tomato-caramel notes, make an exceptional relish that showcases Indigenous ingredients in a contemporary context. These burgers have become popular at Australian barbecues and gourmet burger restaurants, representing a perfect fusion of American food culture with Australian ingredients. The key challenge with kangaroo burgers is preventing dryness due to the meat's minimal fat content. This recipe addresses that by adding moisture-rich ingredients and cooking to perfect medium doneness, creating a juicy burger that rivals any beef version.
2Ingredients
Shopping List
3Cooking Instructions
- For relish: combine ground bush tomatoes, diced tomatoes, red onion, sugar, vinegar, pepperberry, and salt in saucepan. Simmer for 20 minutes until thickened and jam-like. Cool completely. This can be made days ahead.
- For burgers: combine kangaroo mince, minced onion, garlic, egg, breadcrumbs, Worcestershire, mustard, parsley, pepperberry, and salt in large bowl. Mix gently with hands until just combined—don't overwork or burgers will be tough.
- Divide mixture into 6 equal portions and form into patties about ¾-inch thick. Make small indentation in center of each patty with thumb—this prevents doming during cooking. Refrigerate for 30 minutes to firm up.
- Heat olive oil in large cast-iron skillet or on grill over medium-high heat. Cook patties for 4 minutes per side for medium doneness (internal temp 145°F). Add cheese in final minute and cover to melt.
- While burgers cook, toast brioche buns and prepare toppings.
- To assemble: spread mayonnaise on bottom bun, add lettuce, then burger with melted cheese, then beetroot slices, caramelized onions, and generous dollop of bush tomato relish. Top with bun lid.
- Serve immediately with chips (fries) or sweet potato wedges. Have napkins ready—these are gloriously messy.
4Chef's Notes & Pairings
Chef's Notes
- The egg and breadcrumbs add moisture that lean kangaroo mince desperately needs—don't omit them.
- Canned beetroot is authentically Australian; fresh roasted beetroot works too but tastes different.
- If you can't find bush tomatoes, substitute sun-dried tomatoes with a pinch of cinnamon.
- Kangaroo mince must reach 160°F for safety, but cooking to 145-150°F keeps burgers juicy—rest carries them to safe temp.
- Make the thumb indentation—it really does prevent burger-dome syndrome.
Wine Pairing
Australian Shiraz or Cold Beer – A medium-bodied Shiraz complements the rich burger, but an ice-cold Australian lager is the traditional choice.
Nutrition Facts
(per burger) Calories: 485 | Protein: 42g | Fat: 18g | Carbohydrates: 38g | Iron: 7.2mg
