Mouthwatering Butter-Stuffed Kangaroo Burger Recipe

Butter-Stuffed Kangaroo Burger Recipe

By:

Clint Cantwell

Kangaroo burger with a side of fries

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.

Grilled Kangaroo Burger

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!

Butter-Stuffed Kangaroo Burger Recipe


Kangaroo burger with a side of fries
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.87 from 15 votes
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.

Serve with: an Australian white wine.


Course: Dinner, Lunch, Main Course
Cuisine: American, Australian
Difficulty: Moderate

Makes:

Servings: 4 burgers

Takes:

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Rosemary Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh rosemary
  • 3 garlic cloves
  • 1 teaspoon Dijon mustard

Burgers

  • 1 1/2 pounds ground kangaroo meat (I used Durham Ranch ground kangaroo)
  • 4 tablespoons unsalted butter, cut in 1 tablespoon pieces
  • 1 1/2 teaspoons Mortons coarse kosher salt
  • 1/2 teaspoon finely ground black pepper
  • 4 slices Havarti cheese
  • Baby arugula
  • 4 brioche buns, sliced
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.

Method

  • 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.
  • Serve. Burgers are best served immediately.

Related articles

Published On: 10/6/2017 Last Modified: 3/26/2021

  • 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".


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

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.

Click here to read our detailed review and the raves from people who own them

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


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’.

Click here to read our detailed review

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

GrillGrates Take Gas Grills To The Infrared Zone


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.

Click here for more about what makes these grates so special

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.

Click here for more about what makes this grill special

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.

Click here to read our complete review

Is This Superb Charcoal Grill A Kamado Killer?


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.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal