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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.
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!
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