Gourmet kangaroo burgers

Burgers with a fancy twist! This gourmet, gluten and grain free version will impress everyone. This combination of vegetables all work really well together and when served with loads of spinach in tasty butter is an incredibly nutrient dense meal.

For those in Australia use kangaroo burgers as your meat. They are very cheap, great for the environment and an easy way to get lots of protein in. For those outside of Australia, if you can’t find kangaroo burgers any red meat mince will due. If you’re not making the burgers yourself then make sure they are gluten free and not full of too many unnecessary additives.

If you want to make your burgers yourself, be sure look out for my burger recipe – coming soon.

20

minutes prepation

40

minutes cooking

2-4

servings

Ingredients

  • 4 kangaroo burgers – these are available from any supermarket in Australia.
  • ½ red pepper (capsicum)
  • ½ aubergine (eggplant)
  • 4 Portobello mushrooms
  • 1tbs butter
  • 1 courgette
  • 1 tsp dried oregano
  • 4 cups spinach
  • 1 tbs goat’s fetta (optional)
  • Parmesan cheese (any cheese will do)
  • Balsamic vinegar (optional)

Method

  1. Preheat the oven to 200°C fan forced.
  2. Slice the red pepper, aubergine and mushroom into thin slices. Salt and place on a lined baking tray. Cook in the oven for about 25-30 minutes or until soft and tender.
  3. Use a vegetable peeler to very thinly slice the Parmesan and place three slices on the kangaroo burgers. Add the kangaroo burgers to the oven immediately after the vegetables and cook for 20 minutes.
  4. While the vegetables and kangaroo burgers cook, heat the butter on a low heat in a pan. Thinly slice the courgette and then add to the butter. Add salt, pepper and the oregano.
  5. As the courgette begins to soften, add the spinach and fetta.
  6. Once everything has finished cooking assemble the burgers as follows: 1 Portobello mushroom, 1-2 slices red pepper, 1-2 slices aubergine, 1-2 kangaroo burgers. Add the spinach mixture on top of the burger and then use the other Portobello mushroom to form the top of the stack. Drizzle with a bit of balsamic vinegar if desired.
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