Kangaroo Mince Patty

Instructions

1. In a large bowl, combine the kangaroo mince, panko breadcrumbs, egg, finely diced red onion, crushed garlic, smoked paprika and Worcestershire sauce. Season with salt and pepper.
2. Mix gently until just combined — do not over-mix as kangaroo is very lean and can become tough.
3. Divide into 2 equal portions and shape into patties about 2 cm thick. Press a slight indentation in the centre of each to prevent puffing.
4. Heat a cast-iron skillet or BBQ grill over medium-high heat. Brush with olive oil. Cook the patties for 4–5 minutes per side until browned and just cooked through (kangaroo is best served medium — slightly pink in the centre).
5. Rest the patties on a warm plate for 3 minutes. As kangaroo is lean, resting prevents moisture loss.
6. Serve on a toasted brioche bun (or naked for low-carb) with bush tomato relish, sliced beetroot, rocket and a smear of aioli.

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