Aussie Kangaroo Burgers with the Lot

I came across some ground kangaroo meat recently, and even though I didn’t harvest it myself from the wild (the flight to Australia seemed a little long for a burger recipe…) I thought it would be a fun inclusion to the Intrepid Eater recipe catalogue.

If I was to make a kangaroo burger, I figured I’d better do it the way the Aussies do and make it with “the lot”.

A burger with the lot, best eaten on the beach, is a mile-high burger with loads of toppings that must include pineapple, beet, bacon, and a fried runny egg. Other toppings like onions, lettuce, tomatoes, avocado, chili sauce, and ketchup sauce are more than welcome too.

Pineapple and beets on a burger?! The combination may sound odd, but it actually works!

These are going to be big, messy burgers, so make sure you serve them with lots of napkins as well as some fries, and/or salad.

Prep Time20 min
Cook Time25 min
Total Time45 min
Yield4 burgers

Cuisine
- Australian
Course
- Main Course
Cooking Method
- Searing or Grilling

Ingredients

4 slices thick-cut bacon
2 onions, sliced thinly
4 eggs
1lb ground kangaroo meat (or other ground meat)
Kosher salt
4 slices cheddar cheese
1 jar sliced pickled beets, OR one can of sliced beets
1 can sliced pineapple
1/2 cup mayonnaise
1 tablespoon sriracha
Ketchup
2 cups Shredded lettuce
1 large tomato, sliced thinly
4 brioche hamburger buns

Preparation

Cut the bacon pieces in half, then fry in a cast iron skillet over medium heat until crispy. Pat dry with paper towels.

Pour half of the bacon grease out into a small bowl, leaving the rest in the skillet. Add the onions and cook until browned. Transfer to a bowl.

Add the eggs to the skillet and cook over easy, so that the yolks are still a bit runny. Set aside.

Add the set-aside bacon grease back to the skillet and increase heat to high. Form 4 thin patties out of the kangaroo meat and lightly season with salt. Add them to the skillet and cook, about 3-5 minutes per side, or until they’re just cooked through. Add a slice of cheese to each patty during the last minute of cooking.

Burgers can also be grilled.

Mix together the mayo and sriracha in a bowl.

Toast the buns lightly, then spread the chili-mayo on both tops and bottoms.

Divide the lettuce evenly and stack on the bottom bun, topping with tomato slices, then beet slices, then 1-2 thin pineapple slices (slice them horizontally if they come out of the can too thick). Put the burger patty on top of that, then add the onions, bacon, egg, and ketchup. Put the top bun on and gently squish so that the egg yolk breaks, then serve immediately with fries or salad. Enjoy!