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Kangaroo Burgers

Kathy

"Cheap and cheerful. Even my children loved them. Add any burger fillings that you like."
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Ingredients

25 m servings 309 cals
Original recipe yields 8 servings (8 burgers)

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Directions

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  1. Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten.
  2. Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.

Nutrition Facts


Per Serving: 309 calories; 6 g fat; 28.1 g carbohydrates; 30.5 g protein; 49 mg cholesterol; 325 mg sodium. Full nutrition

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Reviews

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I made these with venison (deer meat) and the family liked them cooked on the bbq outside. I left out the caraway seed because I cannot stomach it.