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Kangaroo is lean, rich in taste, and a native Australian meat. It’s worth a try – and here’s why (link to Roo Info Page) You’re doing the environment a favour, your supporting a sustainable industry, and your doing your body good.

AT A GLANCE

| GF | DF | PALEO | NUT FREE | SOY FREE |

INGREDIENTS

  • 1kg Kangaroo Mince
  • 2 eggs
  • 1 tbs sweet smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 3/4 tsp himalayan salt

METHOD

In a large bowl, combine the kangaroo mince, with the ground spices.

In a smaller bowl, beat the eggs until just starting to froth.

Add the eggs to the roo mince and mix through.

Shape the patties into 150g-180g mounds. Heat 1-2 tbs coconut oil over medium heat in a medium frypan, then cook the roo burgers for 4 minutes on each side, or until cooked through.

Serve with fresh greens, your favourite relish, pesto or mayo, and a side of slaw. If you’re not following a Paleo diet, then serve between a gluten free bun!

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