Name: Gourmet kangaroo burger
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram kangaroo sirloin steak; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 small carrot, grated; 1/4 cup chopped mint leaves; 2 eggs, beaten; 1 cup dried breadcrumbs; 2 tablespoon oil; 4 roma tomatoes, halved; rocket leaves; 4 panini rolls, split; Eggplant dip; 1 large eggplant; 3 clove garlic; 1 tablespoon lemon juice; 1 tablespoon chopped parsley; 1 tablespoon olive oil; salt and pepper

Ingredients

500 gram kangaroo sirloin steak

2 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 small carrot, grated

1/4 cup chopped mint leaves

2 eggs, beaten

1 cup dried breadcrumbs

2 tablespoon oil

4 roma tomatoes, halved

rocket leaves

4 panini rolls, split

Eggplant dip

1 large eggplant

3 clove garlic

1 tablespoon lemon juice

1 tablespoon chopped parsley

1 tablespoon olive oil

salt and pepper

Method

1.Preheat oven 220°C and pierce the eggplant several times with a metal skewer, place onto a baking tray with garlic cloves. Cook, turning eggplant every 5 minutes for 15 minutes or until it has softened and collapsed. Remove and cool before peeling and coarsely chopping the flesh.

2.Place eggplant flesh and garlic into a food processor; add remaining ingredients and process until smooth. Season with salt and pepper; remove and set aside.

3.Dice kangaroo meat and place into the bowl of a food processor. Pulse until meat is minced.

4.Add remaining ingredients (except oil) into the processor, pulse until thoroughly combined. Divide meat into 4 patties.

5.Heat a char-grill pan over medium high heat, brush patties and tomatoes with oil.

6.Cook patties on one side for 5 minutes, turn over then add the tomatoes to the pan. Cook a further 5 minutes or until patties are cooked and tomatoes have caramelised and softened slightly. Remove meat and tomatoes from char-grill and toast bread until crisp.

7.To serve, top toasted bread with rocket leaves, followed by a patty, two roasted tomatoes and a dollop of eggplant dip and upper side of bread roll.

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Ingredients

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