Thursday, 3 January 2013

Kangaroo and Sweet Potato Burgers

What better way to start the New Year than have a BBQ with your mates and cook up some roo burgers!  Kangaroo is high in protein and a lean meat but you do need to pair it with some big flavours.  I wouldn't normally put rosemary, thyme, coriander and cumin all in the same meal - but this strangely works.  The beetroot relish is a great accompaniment to the burgers.  I think the lemon has something to do with it, but I'm happy for it to remain a tasty mystery!  If you don't have kangaroo available - try some lamb, beef, or any game type meat that's in your area!  

What you will need: 
Makes 10 kangaroo burgers
  • 1kg kangaroo mince
  • 2 cups grated sweet potato
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped thyme
  • rind of 1 lemon
  • 1 medium red onion - diced
  • 1 1/2 cups LSA (ground linseed, sunflower and almond mix)
  • 2 eggs

How to do it: 
  • Mix all the ingredients together, first with a wooden spoon and then with the best mixers nature gave you - your hands!  Good tip for the ladies, is to take off any rings you are wearing first!  
  • Shape them into patties and refrigerate for 30 minutes.  You could also prepare these the night before or in the morning and keep them in the fridge.  
  • You can cook these on a grill, barbecue or in a pan.  The burgers will take approximately 5 minutes each side and then turn the heat down low and  cover (or put them on the warmer in the barbecue) for 8 minutes
  • To serve the burgers you can either make some buns (link below) or serve with some salad.  I made a beetroot relish and this really made the burgers - recipe is below!  

Beetroot relish
What you will need:

  • 5 beetroots - chopped into rough cubes
  • 1 tablespoon coriander seeds
  • 1 tablespoon cummin seeds
  • juice of 1 lemon juice
  • 3 cloves of garlic
  • 1/2 cup fresh coriander (cilantro)
How to do it: 

  • Preheat the oven to 200deg C (392degF)
  • Place all the beetroot on an oven tray, roast these in the oven for 30 minutes.  At the 20 minute mark, take the beetroot out of the oven and cover with aluminium foil.  Then place the beetroot into the oven for a further 10 minutes.
  • Take the beetroot out of the oven and let it cool.  
  • In a fry pan toast the coriander and cumin seeds until they are fragrant and have turned a golden colour - don't wait until they are burnt (previous lesson learnt!). 
  • Add all the ingredients together in a food processor and mix until it forms a rough paste.  

The buns - I found this recipe for wholemeal spelt rolls.  They were really quick and easy to make and I added 1/2 cup of sunflower and pepita seeds to the mix.

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