Kangaroo meat is becoming increasingly more available in the US and here’s the recipe to maximize the flavor.
I have always been a sucker when it comes to trying new ingredients. When I came across ground kangaroo, I immediately “hopped” to the task of creating an amazing ‘roo burger.
Low in cholesterol, high in iron, and 99 percent fat free, kangaroo meat is popping up on restaurant menus and at grocery stores across the U.S. But how does it taste? I was surprised at how much I enjoyed it and couldn’t easily say that it tasted like beef or any other mainstream meat. With a complex and slightly earthy flavor profile, kangaroo meat already shines brightly on its own. Creating the perfect ‘roo burger was a matter of finding flavors that complement the meat without overshadowing it.
Fortunately, Durham Ranch has several ideas on the back of its package of kangaroo meat, including garlic, rosemary, juniper, pepper, and various fruits. Based on those suggestions, I rounded out my ‘roo burger with a smear of garlic rosemary aioli, a handful of peppery arugula, and a slice of mild-flavored Havarti cheese. To bump up the richness (remember, kangaroo meat is extremely lean), I also stuffed each burger with a pat of unsalted butter. With that combination of flavors–and a soft, rich brioche bun–you’re only a hop, skip, and jump from ‘roo burger nirvana!
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. For this recipe, you want to use 1/2 teaspoon Morton coarse kosher salt per pound of meat.
Prep. Finely chop the rosemary and mince the garlic.For the aioli, combine the mayonnaise, rosemary, garlic, and mustard in a small bowl and blend well. Refrigerate until ready to use.
Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. You want one side scorching hot and the other side at about 225°F. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F.
For the burgers, form the ground kangaroo into 8 thin patties. Lay one tablespoon of butter in the center of four patties then top each with another patty. Crimp the edges to completely seal the butter within the burger. Season the burgers on both sides with Kosher salt and ground black pepper.
Cook. Place the burgers on the hot side of the grill and cook for approximately until they reach an internal temperature of 160ºF, 4 to 5 minutes. If the coals flare up or the meat begins to char during the cooking process, move the burgers to the cooler side of the grill. During the last 2 minutes of cooking, add a slice of cheese to the top of each burger.
When the burgers are done, spread the rosemary aioli on the cut sides of each top and bottom bun. Set the burgers on the bottom buns, followed by the arugula and the top bun.
Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
The Pit Barrel Cooker May Be Too Easy
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.