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!