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Ingredients25 m servings 309 cals
Original recipe yields 8 servings (8 burgers)
- 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.
- 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.
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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