In recent months, kangaroo's popularity has increased substantially. Ground kangaroo is higher in protein and lower in cholesterol than beef, and it's very versatile and can be substituted for beef or venison in many recipes. This recipe, courtesy of Marx Foods, adds a smokiness to the kangaroo meat and luscious richness with the melted camembert on top.
- 1 pound ground kangaroo meat
- ¼ cup onion, diced
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- ¼ cup breadcrumbs
- 1 egg
- 1 yellow onion, cut into 4 ¼″-thick slices
- Package of Camembert cheese, to cut into thick wedges
- 4 tablespoons mayonnaise
- 1 minced garlic clove
- In a large bowl mix together the ground kangaroo meat, egg, bread crumbs, chopped onion, 1 tablespoon chopped parsley and the oregano. Form into 4 burgers. Season with salt and pepper.
- In a small bowl, mix together the mayonnaise, 2 tablespoons chopped parsley and garlic clove.
- Heat grill to high. Put the burgers on the grill. Because the meat is so lean (only 2% fat), they won't take long to cook, and like most game meats, you don't want to over-cook them. Flip the burgers every 2 minutes to ensure even cooking. Depending on the thickness you've made them, the burgers will be done in 6 to 8 minutes.
- While the burgers are cooking, grill one side of the onion slices until grill marks appear. Flip the onion slices and top each with a piece of Camembert. Spread some of the mayonnaise on each bun. Put a burger on the bottom half of the bun. Top each burger with a Camembert-onion slice, and then the top half of the bun.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|