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.