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Kangaroo Burgers with Wild Tomato Chutney

These incredible burgers are made with an apple and cabbage slaw.


  • 500g kangaroo mince

  • 1 teaspoon native spice mix or BBQ spice mix

  • ½ red onion, finely chopped

  • 1 clove garlic, crushed

  • 2 tablespoons lemon thyme leaves, chopped

  • 2 tablespoons parsley leaves, chopped

  • 1 tsp lemon zest

  • ½ cup (35g) fresh breadcrumbs

  • 1 egg, lightly whisked

  • sea salt and freshly ground black pepper

  • olive oil spray

  • Apple & fennel slaw

  • ¼ white cabbage

  • 1 small fennel bulb, finely sliced

  • 4 red apples coarsely grated

  • ½ red onion, peeled and finely sliced

  • ¼ cup whole egg mayonnaise

  • 1 tbsp lemon juice

  • 1 tbsp finely chopped parsley

  • sea salt and freshly ground black pepper

  • To serve:

  • 8 x small bread bread rolls

  • 2/3 cup wild tomato chutney


  • 1.

    Place the mince, onion, garlic, thyme, oregano, zest, cinnamon, pine nuts, breadcrumbs, egg, salt and pepper together in a large mixing bowl and mix until well combined. Cover and refrigerate until required, ideally at least 2 hours, to allow flavours to meld.

  • 2.

    For the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until required.

  • 3.

    Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

  • 4.

    Heat a char-grill pan over medium-high heat for 2-3 minutes. Meanwhile shape the kangaroo mixture into eight equal sized patties, spray both sides with olive oil and cook patties for 3-4 minutes on each side. Place patties on prepared baking tray and cook in preheated oven for a further 10 minutes.

  • 5.

    To serve, halve bread rolls, then layer with wild tomato chutney, kangaroo pattie and top with apple & fennel slaw.


Nutritional Information

Fat: 11g (1.7g saturated) per serve
Calories: 402 per serve

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