In the continuation of my 10-Day Healthy or Exotic Meat Challenge, I got to try a very different protein source (as an American) – kangaroo. For the last three days, I enjoyed bison in three different ways.
This is how I eat after my 270-pound weight loss experience that doesn’t include surgery or a prescription, or some trendy overpriced diet. It works for me.
Kangaroo Burger with Eggplant Bun
Today, as part of the 10-Day Healthy or Exotic Meat Challenge, I’m trying a very different red meat. This is my first experience trying kangaroo, and it didn’t disappoint.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground kangaroo meat
- 2 egg whites
- Burger seasonings (garlic powder, onion powder, ground cumin, red pepper flakes)
- 1 large eggplant
- Cooking spray
- Small cabbage leaf
- Tomato slices
- Balsamic vinegar
Instructions
Prepare the Meat
- In a mixing bowl, combine ground kangaroo meat and egg whites. Mix well using your hands.
- Add your preferred burger seasonings. Mix again.
Form the Patties
- Take 1/3 of the meat mixture and shape it into patties. Set aside the rest for another recipe.
- Lightly spray a pan or grill with cooking spray.
- Cook the patties for 4–5 minutes on each side, aiming for medium rare.
Make the Eggplant Buns
- Preheat the oven to 400°F (200°C).
- Cut ½ inch thick rounds from the wide end of the eggplant.
- Place the slices in a baking dish and lightly spray both sides with cooking spray.
- Season with garlic and onion powder.
- Bake for 10 minutes, flip the slices, and bake for another 10 minutes until caramelized.
Assemble the Burger
Place one eggplant round on a plate.- Add the kangaroo patty on top.
- Top with a cabbage leaf and tomato slices.
- Drizzle with balsamic vinegar.
- Place the second eggplant round on top.
Notes
This is a knife and fork dish, for sure. Enjoy!
Quick note: You’ll have leftover kangaroo and eggplant, which is why the next day I made kangaroo meatballs with roasted eggplant. I hate food waste!
I’m American, so kangaroo as a lean protein source was very exotic to me. But that’s my perspective and in doing some quick Googling, I learned a few things about kangaroo meat that you might find interesting:
- Kangaroo meat is exclusively from wild kangaroos in Australia, meaning no kangaroo farms.
- The lean meat is exported to over 61 overseas markets.
- It’s sourced from the four main species of kangaroos.
- Kangaroo meat is sourced from the four main species of kangaroos that are harvested in the wild.
- Australia has strict government controls on harvesting to maintain a natural balance.
- Poland and Belgium are the largest importers of kangaroo meat for consumption.
- The global kangaroo meat size was around $30 million in 2023 and is expected to rise 5.5% from now to 2032.
- Kangaroo meat pairs very well with eggplant, whether as a bun or roasted (my personal opinion and experience) and Australians call it eggplant, not aubergine.
