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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.4
  • Total Fat: 10.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 534.8 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 41.0 g

View full nutritional breakdown of Kangaroo Burgers calories by ingredient
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Kangaroo Burgers

Submitted by: EMMABE1
Kangaroo Burgers

Introduction

Recipe heavily adapted from one by 'Macro Meats'
Very lean beef, chicken or turkey mince can be used instead of kangaroo mince, but the nutritive values will need to be recalculated.
Recipe heavily adapted from one by 'Macro Meats'
Very lean beef, chicken or turkey mince can be used instead of kangaroo mince, but the nutritive values will need to be recalculated.

Number of Servings: 4

Ingredients

    500g Kangaroo Mince
    1 egg, lightly beaten
    fresh breadcrumbs from 2 slices wholemeal bread, processed
    1 Onion, finely chopped
    2 med carrots, grated
    1 Garlic Clove, finely chopped
    1 tbsp chopped Coriander
    2 tsp mixed dried herbs
    2 tsp olive Oil
    salt & pepper to taste
    200g mushrooms, sliced (to serve)
    4 Roma Tomatoes, sliced, (to serve)
    1 cup shredded lettuce (optional, to serve)
    4 slices tasty cheese,( to serve)
    4 slices toasted wholemeal bread (to serve)
    2 Tbs tomato ketchup (to serve)



Directions

In large bowl combine mince, onion,carrot, egg, breadcrumbs, garlic, herbs and coriander. Season. Use hands to mix the mixture well.
Shape mixture into 8 patties, pressing mixture firmly together. Place patties on a plate..
Leave in fridge for half an hour
Heat oil in non stick pan on high heat. Reduce heat to medium and cook patties for 8 mins each side or until juices run clear. Alternatively cook on BBQ.
Add mushrooms to pan, or BBQ plate and cook until softened
Sit each cooked Burger on a slice of toast, serve with mushrooms, sliced tomato, lettuce and a slice of cheese over the top and top each with 2 tsp tomato ketchup.
Serves 4



Number of Servings: 4

Recipe submitted by SparkPeople user EMMABE1.






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