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Kangaroo Burgers

Kangaroo Burgers

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Kathy

Kathy

Cheap and cheerful. Even my children loved them. Add any burger fillings that you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten.
  2. Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.
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Reviews

KelliCooks
8

KelliCooks

9/22/2009

I made these with venison (deer meat) and the family liked them cooked on the bbq outside. I left out the caraway seed because I cannot stomach it.

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