Kangaroo burger with quandong sauce
Juicy, flavour-packed kangaroo burgers topped with melted Camembert and a sweet-tart quandong port sauce — an Aussie twist on a classic.
Ingredients
Burgers
- 1 kg kangaroo mince
- 1 onion finely diced
- 2-3 garlic cloves finely diced
- 1 cup breadcrumbs
- 1 egg
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
- 4 soft damper rolls
- 100 grams Camembert
- Rocket leaves
- 1 tomato sliced
- Sautéed onions to serve
Quandong Port Sauce
- 1 garlic clove crushed
- 1/2 cup port
- 1/3 cup quandong jam
- 1/4 cup freshly squeezed orange juice
- 1/4 cup beef stock
Instructions
- Make the burger pattiesIn a large bowl, combine kangaroo mince, onion, garlic, breadcrumbs, egg, thyme, and seasoning. Mix until just combined and shape into 4 even patties.
- Make the sauceIn a small saucepan, sauté the garlic until fragrant. Add port, orange juice, beef stock, and quandong jam. Simmer for 5–7 minutes, or until slightly thickened.
- Cook the pattiesHeat a grill or frying pan over medium-high heat. Cook patties for 4–5 minutes on each side, or until cooked through.
- Melt the CamembertPlace a slice of Camembert on each patty and pop under the grill for about 1 minute, until the cheese begins to melt.
- Assemble the burgersSlice the buns in half. Toast the damper rolls lightly. Layer the rocket and tomato on the base, add the patty with melted Camembert, top with sautéed onions, and spoon over the quandong port sauce. Top with the other half of the bun.Serving suggestionServe with sweet potato fries or a simple green salad.
