Aussie Kangaroo Burger Recipe

  • 4 slices reduced-fat cheddar
  • 1 brown onion, coarsely grated
  • 1 tablespoon salt-reduced tomato sauce
  • 1/3 cup 97% fat-free dijonnaise
  • 500g kangaroo mince
  • 1/4 cup plain flour
  • Olive oil cooking spray
  • 6 large iceberg lettuce leaves, shredded
  • 2 tablespoons fat-free natural yoghurt
  • 2 tablespoons chopped fresh dill
  • 4 wholemeal bread rolls
  • 4 gherkins, sliced lengthways

Place mince, onion and sauce in a large bowl. Season with salt and pepper. Using clean hands, 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 9cm-diameter patty. Transfer to a large baking paper-lined tray. Refrigerate for 20 minutes.

Post a Comment