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  • Lunch
  • 4
  • 20 minutes


400g kangaroo mince
2 eggs
1 medium carrot, shredded
1 small zucchini, shredded, excess moisture removed
2 cloves garlic, crushed
1 tbs dried oregano
1 tbs dried rosemary
½ tbs olive oil
Onion Relish
½ tbs olive oil
1 large red onion, sliced thinly
3 tsp balsamic vinegar
1 tsp brown sugar
Also included
1 medium avocado
1 tbs lemon juice
4 multigrain English muffins
1 large tomato, sliced
50g rocket (plus for garnish)
4 skewers to secure each burger

Nutritional Information (per serve)

  • 1954 kJ / 465 cal
  • 34g
  • 35g
  • 19g
  • 4g
  • 9g
  • 375mg

Kangaroo Burger with Onion Relish and Smashed Avocado

Kangaroo is one of the leanest red meat options available and a good source of iron and zinc. Add in avocado for a source of monounsaturated fat, and homemade onion relish for a real flavour hit. This recipe is a healthier alternative to the much-enjoyed hamburger, a simple mid-week favourite.

  • Step 1

    In a bowl combine mince with eggs, carrot, zucchini, garlic, oregano and rosemary. Using your hands, shape the mixture into four even patties. Heat oil in a frying pan over medium heat and cook for 5 minutes on each side or until cooked to your liking. Cover with alfoil and set aside.
  • Step 2

    In a saucepan heat oil, add red onion and cook for 5 minutes or until soft. Add balsamic vinegar and brown sugar, simmer until mixture becomes slightly thick. Cover to keep warm and set aside.
  • Step 3

    Remove avocado stone and skin, place in a small bowl. Add lemon juice and mash with a fork. Set aside.
  • Step 4

    Split English muffins and toast lightly under the grill for a few minutes.
  • Step 5

    Assemble burger. Spread avocado mixture evenly across 4 English muffin halves. Place patty on top. Divide onion relish between each burger. Add sliced tomato, rocket and top with remaining English muffin halves.
  • Step 6

    Secure each burger with a skewer and garnish with rocket.