Kangaroo Burger With Camembert and Grilled Onions

By
Gene Gerrard
Gene Gerrard
Gene Gerrard
Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos.
Learn about The Spruce Eats' Editorial Process
Updated on 06/28/19
Kangaroo Burger

Marx Foods
Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 4 servings
Nutrition Facts (per serving)
242 Calories
14g Fat
22g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 242
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 64mg 21%
Sodium 208mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Protein 7g
Calcium 171mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In recent months, kangaroo's popularity has increased substantially. Ground kangaroo is higher in protein and lower in cholesterol than beef, and it's very versatile and can be substituted for beef or venison in many recipes. This recipe, courtesy of Marx Foods, adds a smokiness to the kangaroo meat and luscious richness with the melted camembert on top.

Ingredients

  • 1 pound ground kangaroo meat
  • 1/4 cup onion (diced)
  • 3 tablespoons fresh parsley (finely chopped)
  • 1 tablespoon fresh oregano (finely chopped)
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 yellow onion (cut into 4 1/4, thick slices)
  • Package of Camembert cheese (to cut into thick wedges)
  • 4 tablespoons mayonnaise
  • 1 minced garlic clove

Steps to Make It

  1. In a large bowl mix together the ground kangaroo meat, egg, bread crumbs, chopped onion, 1 tablespoon chopped parsley and the oregano. Form into 4 burgers. Season with salt and pepper.

  2. In a small bowl, mix together the mayonnaise, 2 tablespoons chopped parsley and garlic clove.

  3. Heat grill to high. Put the burgers on the grill. Because the meat is so lean (only 2% fat), they won't take long to cook, and like most game meats, you don't want to over-cook them. Flip the burgers every 2 minutes to ensure even cooking. Depending on the thickness you've made them, the burgers will be done in 6 to 8 minutes.

  4. While the burgers are cooking, grill one side of the onion slices until grill marks appear. Flip the onion slices and top each with a piece of Camembert. Spread some of the mayonnaise on each bun. Put a burger on the bottom half of the bun. Top each burger with a Camembert-onion slice, and then the top half of the bun.