Enjoy our new recipe of a guilt-free burger with low-fat kangaroo meat, organic Aussie veggies and a bit of your fave vegemite.
500g kangaroo mince
1 red onion grated
1 tablespoon of vegemite
2 tablespoon of fat-free butter
4 wholemeal bread rolls* we use our special with Uncle Toby meals
1 glass of red wine
4 slices reduced-fat tasty cheese
6 large iceberg lettuce leaves, shredded
Herbs – parsley, sage, rosemary, thyme and basil
Himalayan fine salt
Place mince and onion in a large bowl. Season with salt, pepper and lots of herbs. Mix until well combined. Divide evenly into 8 portions. Roll each portion into a ball. Working with 1 ball at a time, flatten between the palm of your hands and then on a flat surface to a 7cm-diameter patty. Transfer to a large baking paper-lined tray. Refrigerate for 15 minutes.
Meanwhile, combine vegemite and red wine in a small bowl. If needed, season with salt and pepper. Preheat grill on medium. Using a serrated bread knife, cut each bread roll horizontally into 3 slices. Place slices on a tray. Grill cut sides of rolls for 1 to 2 minutes or until golden.
Add olive oil in a large non-stick frying pan. Heat over medium-high heat. Add half the patties. Cook, turning carefully, for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.
Place bases on plates. Spread with butter and one-third of the vegemite mixture. Top with half the lettuce and tomatoes, the cheese and half the patties. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top. Serve.
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