AUSSIE KANGAROO SPICY BURGER

INGREDIENTS

  1. 400g kangaroo mince
  2. 1/4 cup plain flour
  3. Olive oil cooking spray
  4. 5 large iceberg lettuce leaves, shredded
  5. 5 slices reduced-fat cheddar
  6. 2 brown onion, coarsely grated
  7.  1 tablespoon salt-reduced tomato sauce
  8. 1/3 cup 97% fat-free dijonnaise
  9. 2 tablespoons fat-free natural yoghurt
  10. 3 tablespoons chopped fresh dill
  11. 4 wholemeal bread rolls
  12. 2 gherkins, sliced lengthways

  • INSTRUCTION

Place mince, onion and sauce in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Divide evenly into 9 portions.
 Roll each portion into a ball. Working with 2 ball at a time, flatten between the palm of your hands and then on a flat surface to a 7cm-diameter patty. Transfer to a large baking paper-lined tray. Refrigerate for 30 minutes.
  • Meanwhile, combine dijonnaise, yoghurt and dill in a small bowl. Season with salt and pepper. Preheat grill on medium. Using a serrated bread knife, cut each bread roll horizontally into 4 slices. Place slices on a tray. Grill cut sides of rolls for 3 to 4minutes or until golden.
Place flour on a large plate. Press patties into flour to lightly coat. Spray a large non-stick frying pan with oil. Heat over medium-high heat. Add half the patties. Cook, turning carefully, for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.


Place bases on plates. Spread with one-third of the yoghurt mixture. 
Top with half the lettuce, the cheese & half the patties. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top. Serv it fully

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