Wild Recipes

Aussie Kangaroo Burgers with the Lot

Follow me
Latest posts by Adam Berkelmans (see all)
5.0 from 1 vote

This article is brought to you by Man Therapy

I came across some ground kangaroo meat recently, and even though I didn’t harvest it myself from the wild (the flight to Australia seemed a little long for a burger recipe…) I thought it would be a fun inclusion to the Harvesting Nature recipe catalogue.

If I was to make a kangaroo burger, I figured I’d better do it the way the Aussies do and make it with “the lot”.

A burger with the lot, best eaten on the beach, is a mile-high burger with loads of toppings that must include pineapple, beet, bacon, and a fried runny egg. Other toppings like onions, lettuce, tomatoes, avocado, chili sauce, and ketchup sauce are more than welcome too.

Pineapple and beets on a burger?! The combination may sound odd, but it actually works!

These are going to be big, messy burgers, so make sure you serve them with lots of napkins as well as some fries, and/or salad.

Serves: 4
Time to make: 45 minutes
Also make with: Any ground meat

Looking for more burger recipes? Try out this black bear burger with blueberry sauce recipe!

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Try our Delicious Wild Fish and Game Spice Blends!

Aussie Kangaroo Burgers with the Lot

Recipe by Adam Berkelmans
5.0 from 1 vote
Course: Wild Recipes


Prep time


Cooking time


Cook Mode

Keep the screen of your device on


  • 4 slices thick-cut bacon

  • 2 onions, sliced thinly

  • 4 eggs

  • 1 lb ground kangaroo meat (or other ground meat)

  • Kosher salt

  • 4 slices cheddar cheese

  • 1 jar sliced pickled beets, OR one can of sliced beets

  • 1 can sliced pineapple

  • 1/2 cup mayonnaise

  • 1 tablespoon sriracha

  • Ketchup

  • 2 cups Shredded lettuce

  • 1 large tomato, sliced thinly

  • 4 brioche hamburger buns


  • Cut the bacon pieces in half, then fry in a cast iron skillet over medium heat until crispy. Pat dry with paper towels.
  • Pour half of the bacon grease out into a small bowl, leaving the rest in the skillet. Add the onions and cook until browned. Transfer to a bowl.
  • Add the eggs to the skillet and cook over easy, so that the yolks are still a bit runny. Set aside.
  • Add the set-aside bacon grease back to the skillet and increase heat to high. Form 4 thin patties out of the kangaroo meat and lightly season with salt. Add them to the skillet and cook, about 3-5 minutes per side, or until they’re just cooked through. Add a slice of cheese to each patty during the last minute of cooking.
  • Mix together the mayo and sriracha in a bowl.
  • Toast the buns lightly, then spread the chili-mayo on both tops and bottoms.
  • Divide the lettuce evenly and stack on the bottom bun, topping with tomato slices, then beet slices, then 1-2 thin pineapple slices (slice them horizontally if they come out of the can too thick). Put the burger patty on top of that, then add the onions, bacon, egg, and ketchup. Put the top bun on and gently squish so that the egg yolk breaks, then serve immediately with fries or salad. Enjoy!

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Harvesting Nature – The Group

Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop