Fire up the grill and bring a taste of the outback to your table with these Kangaroo Burgers with Quandong Port Sauce. Juicy, flavour-packed kangaroo patties are topped with creamy melted Camembert and drizzled with a sweet-tart quandong port sauce — a perfect balance of savoury and sweet that feels both rustic and gourmet.
Kangaroo meat is lean, tender, and widely available across Australia, making it a healthy and sustainable alternative to beef. The native quandong, a tart Australian fruit, adds a uniquely bush-inspired flavour when turned into jam or sauce.
Where to buy quandong jam. I’ve included some links below to help you order quandong jam online. However you source your ingredients, this dish is a delicious way to showcase the best of Australian produce with a modern twist.
Kangaroo burger with quandong sauce
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.
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