|Kangaroo burgers with bacon and spicy mango chutney served with tortilla chips|
A few months back, one of my local supermarkets was selling kangaroo leg steaks. I had a great time devising a number of different kangaroo recipes using these steaks and when I saw kangaroo burgers for sale in the same supermarket, I knew I had to give them a try. I wasn't disappointed.
Ingredients (Serves 1)
2 kangaroo burgers
4 strips smoked streaky bacon (standard bacon, USA)
Generous handful mixed green salad leaves of choice
2 soft bread rolls
2 teaspoons spicy mango chutney
Hot and spicy tortilla chips to serve
|Starting to griddle kangaroo burgers|
You can cook the burgers in a frying pan over a fairly high heat for four or five minutes each side but I prefer to use a cast iron, ridged griddle/grill pan like the one shown above. Put the pan on to preheat on the highest setting until it is literally smoking hot. This will take at least two to three minutes. Lightly oil the burgers (not the pan) and fry for three to four minutes each side, turning once. Lift to a plate, cover with foil and leave to rest for five minutes.
|Starting to fry bacon|
Pour a little oil in to a non-stick frying pan and fry the bacon for a minute or so each side until done. Lift to the plate with the kangaroo burgers.
|Rested kangaroo burgers and bacon strips|
Wash the salad leaves through a colander under running cold water and shake dry. Cut the bread rolls open and lay the salad leaves in the form of burger beds on the bottom halves. Lay a burger on each salad bed and top with a teaspoon of spicy mango chutney.
|Spicy mango chutney is spread on kangaroo burgers|
Lay two bacon strips on top of each burger.
|Bacon strips are laid on kangaroo burgers|
Close the rolls over and add a generous handful or so of tortilla chips to each plate to serve.
|Kangaroo burgers with bacon ready to serve|