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southsidekitchen.com
Kangaroo Burgers with Potato Wedges

Kangaroo Burgers with Potato Wedges

A delicious Australian twist on the classic American hamburger that is quick and easy, while using a very unique ingredient - presenting kangaroo burgers!
Serves 4 people
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes

Ingredients

Potato Wedges

  • 1 kg potatoes, white
  • 4 tbsp olive oil
  • 3 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 tsp sea salt, ground
  • 2 tsp black pepper, ground

Burgers

  • 4 kangaroo burger patties
  • 4 brioche burger buns
  • 1 avocado
  • 3 tbsp tomato ketchup
  • 100 g spinach leaves
  • 4 tbsp dill, fresh
  • 2 tomatoes, large
  • 4 slices cheddar cheese
  • 4 tsp rose harissa paste

Instructions

  • Preheat oven to 210ºC and wash all the fresh ingredients. Remove the kangaroo patties from the fridge and set aside to allow them to come to room temperature.
  • Spread the olive oil across the baking tray. Slice the potatoes lengthways into wedges about 1½ cm thick and spread them into an even layer in the tray, making sure they don’t overlap. Sprinkle with the paprika from height to get an even coverage, then add the dried rosemary, thyme, salt and pepper, tossing the tray to coat evenly.
  • Place the potatoes in the oven and roast for about 60 minutes, or until they are golden and crispy. You’ll want to toss them around using tongs a couple of times throughout the cooking time to help cook the wedges evenly and make sure none stick to the tray.
  • Meanwhile, prepare the burger toppings. Slice the tomatoes into thick slices and peel and slice the avocado. Measure out your spinach and roughly chop the fresh dill. Set everything aside.
  • Slice the burger buns in half and place each half in the toaster (but don’t toast yet).
  • When the wedges are looking golden, heat a frying pan on high heat with a dash of olive oil. Fry the burger patties until cooked through, about 4-5 minutes per side, turning a couple of times. It’s a good idea to press down on the patties firmly with a spatula each time you flip to help keep them in shape as they’ll shrink while cooking and won't fit nicely into the burger buns.
  • About 2 minutes before the burger patties finish cooking, flip them and place the cheese slices onto your patties while they are still in the pan and toast the burger buns in the toaster for about a minute. Keep an eye on the buns as they'll toast quickly and will burn very easily if you're not careful!
  • Once toasted, place your buns on a board and turn off the heat on your frying pan. On the bottom half of the bun, spread the rose harissa paste. On the top half, place your avocado slices and mash them gently into the bun. Now construct the burger filling by placing the kangaroo patty with cheese on the bottom. Add the tomato slices, chopped dill, spinach leaves and top it with a bit of tomato ketchup.
  • Plate up the burger and serve with the wedges and a side of tomato ketchup for dunking. Enjoy!
Difficulty: Easy
Course: Mains
Cuisine: American, Australian
Calories: 1022.7kcal