Butter-Stuffed Kangaroo Burger Recipe

Name: Butter-Stuffed Kangaroo Burger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: ½ cup Mayonnaise (1/2 cup mayonnaise); 1 tbsp Rosemary (1 tablespoon fresh rosemary); 3 pieces Garlic (3 garlic cloves); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard); 1 ½ lb Kangaroo Meat (1 1/2 pounds ground kangaroo meat (I used Durham Ranch ground kangaroo)); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, cut in 1 tablespoon pieces); 1 ½ tsp Kosher Salt (1 1/2 teaspoons Morton Coarse Kosher Salt); ½ tsp Black Pepper (1/2 teaspoon finely ground black pepper); 4 slices Havarti Cheese (4 slices Havarti cheese); 0 pieces Arugula (Baby arugula); 4 pieces Brioche Bun (4 brioche buns, sliced)

Butter-Stuffed Kangaroo Burger Recipe - Dinner,Lunch,Main Course (American)

20 minAmerican

Servings4

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Steps

1Prep. Finely chop the rosemary and mince the garlic. For the aioli, combine the mayonnaise, rosemary, garlic, and mustard in a small bowl and blend well. Refrigerate until ready to use.
2Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. You want one side scorching hot and the other side at about 225°F (107.2°C). On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F (107.2°C).
3For the burgers, form the ground kangaroo into 8 thin patties. Lay one tablespoon of butter in the center of four patties then top each with another patty. Crimp the edges to completely seal the butter within the burger. Season the burgers on both sides with Kosher salt and ground black pepper.
4Cook. Place the burgers on the hot side of the grill and cook for approximately until they reach an internal temperature of 160°F (71.1°C), 4 to 5 minutes. If the coals flare up or the meat begins to char during the cooking process, move the burgers to the cooler side of the grill. During the last 2 minutes of cooking, add a slice of cheese to the top of each burger.
5When the burgers are done, spread the rosemary aioli on the cut sides of each top and bottom bun. Set the burgers on the bottom buns, followed by the arugula and the top bun.
6Serve. Burgers are best served immediately.