Kangaroo Burgers

Kangaroo Burgers

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Kathy 0

"Cheap and cheerful. Even my children loved them. Add any burger fillings that you like."
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25 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten.
  2. Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.


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I made these with venison (deer meat) and the family liked them cooked on the bbq outside. I left out the caraway seed because I cannot stomach it.

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