A Perfect Pantry

INGREDIENTS

• 500 g kangaroo fillets for 4 burgers
• 30ml oil
• 4 burger buns
• 250gm sweet potato sliced and roasted
• 1 hand full of mixed leaf
• 1 tbsp butter
• 2 red onions
• Salt and pepper

Relish

• 1 tbsp oil
• 1 x 440 g tinned beetroot
• ¼ cup brown sugar
• ¼ cup balsamic vinegar

 

DIRECTIONS

Relish

1. Using a Kambrook Food Processor, place the beetroot into the food processor bowl and pulse until finely chopped for about 10 seconds.
2. Preheat a Kambrook Electric Skillet over a medium heat and add the oil. Add the processed beetroot, brown sugar and vinegar to the skillet. Bring to the boil and simmer for 5 minutes. Remove from the skillet and allow to cool.

Burger

1. Peel and thinly slice the sweet potato. Preheat a Kambrook Electric Frypan over a high heat and half the oil. Sauté the sweet potato for 5 minutes each side. Remove from the frypan and allow to cool.
2. Peel and thinly slice the red onion. Add the butter to the hot frypan and once melted, add the onion until they are golden in colour. Remove from the frypan and allow to cool.
3. Add the remainder of oil to the hot frypan and seal kangaroo fillets for about 3 minutes on each side, depending on the thickness. Kangaroo should be rare in the centre.
4. Cut your burger bun in half (butter if you like) add lettuce, cooked onion, sweet potato, Kangaroo fillet and the beetroot relish. Enjoy.

 

TIPS

Alternatively you could use kangaroo mince for a burger pattie.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Family Banquet Frypan
• Essentials Skillet Frypan