Kangaroo Burgers with Tomato and Yoghurt Salsa


1kg of mince kangaroo 

2 garlic clove, crushed

1 tbsp. of fresh rosemary, chopped

1 tbsp. of fresh parsley, chopped

Salt and pepper to taste

Tomato and Yoghurt Salsa Ingredients:

1 punnet of cherry tomato, roughly chopped  

100g Greek yoghurt

1 garlic clove, crushed

¼ tsp of sea salt

1 tbsp. lemon juice

1 tsp. lemon zest

3 tsp fresh mint leaves, shredded

Ingredients for salad:                  

1/3 of a cup of kalamata olives, seeded and coarsely chopped    

2 ripe medium tomatoes, coarsely chopped

3 tbsp fresh parsley, chopped

2 tbsp of olive oil

2 tbsp of apple cider vinegar

¼ of a cup of low-fat feta or goats cheese, crumbled

4 x Multigrain buns


Combine the yoghurt ingredients into a bowl and mix thoroughly.

Pre-heat the BBQ or a frying pan with a little olive oil. In a bowl combine all the kangaroo ingredients and roll into medium sized patties. Cook for 6 minutes each side or until medium-rare.  

In a bowl combine olives, tomatoes, parsley, olive oil, apple cider vinegar, goats cheese and season.  

Serve the lamb burger with a little salad, a spoonful of tzatziki and wrap it in an iceberg lettuce leaf.