It’s no secret that here at ff&k, quick and delicious meals that make the most of summer’s fresh and vibrant produce just make me smile. I adore the ease of summer and simplicity that it brings to cooking and eating – it’s a time to cook and eat outdoors with family and friends, and give the BBQ a serious work out.
With that in mind, I give you my kangaroo and chorizo burger with beetroot relish – a mouth-watering twist on a classic burger that is a sure-fire summer hit, and an impressive addition to your summer-grilling repertoire.
500g kangaroo mince
1 chorizo, skin removed and roughly chopped
1 tsp dried thyme leaves
1 handful of fresh basil leaves
Sea salt and freshly ground black pepper
4 bread rolls, lightly toasted and halved
1/3 cup balsamic vinegar
1 x 200g can beetroot, drained and roughly chopped
¼ cup dark muscovado sugar
½ cup good quality store-bought mayonnaise
1/3 cup grainy mustard
Mixed salad leaves and baby herbs
First, prepare the beetroot relish by placing the balsamic vinegar and sugar in a saucepan over low heat and stir until sugar has dissolved. Once sugar has dissolved, pop in the chopped beetroot and increase the heat to medium and cook, stirring from time to time, for approx. 15 minutes or until thickened. Remove from heat and set aside until needed.
Pop the kangaroo mince, chorizo, thyme, salt and pepper, and basil leaves in a food processor and pulse until well combined. Wet your hands slightly and shape mixture into 4 equal sized patties. If you have time pop the patties into the fridge to chill slightly before grilling.
When ready to cook, preheat a char-grill pan over high heat. Brush the patties with a little olive oil and cook for 3-4 minutes each side or until cooked through.
Place the mayonnaise and mustard in a bowl and mix well to combine. Spread the toasted rolls with the mustard-mayonnaise mixture and top with the patties, beetroot relish and salad leaves.