SPICY KANGROO BURGER

INGREDIENTS

400 gm. kangaroo mince

1/4 cup plain flour

Olive oil cooking spray

5 large iceberg lettuce leaves, shredded

5 slices reduced-fat cheddar

2 brown onion, coarsely grated

1 tbsp. salt reduced tomato sauce

3 tbsp. fat free natural yogurt

4 tbsp. chopped fresh dill

5 whole meal bread rolls

3 gherkins, sliced 

WHAT TO DO?

Place mince, onion and sauce in a large bowl. Season with salt and pepper. washed hands, mix until well combined. Divide evenly into 9 portions.

 Roll each portion into a ball. Working with 2 ball at a time, flatten between the palm of your hands and then on a flat surface to a patty. Transfer to a large baking paper lined tray. Refrigerate for 25 min.

• Meanwhile, combine dijonnaise, yoghurt and dill in a small bowl. Season with salt and pepper. Preheat grill on medium. Using a serrated bread knife, cut each bread roll horizontally into 4 slices. Place slices on a tray. Grill cut sides of rolls for 3 to 4minutes or until golden.

Place flour on a large plate. Press patties into flour to lightly coat. Spray a large non stick frying pan with oil. Heat over medium-high heat. Add half the patties. Cook, turning carefully, for 4 to 5 min. each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.

keep bases on plates. Spread with one-third of the yogurt mixture. 

Top with half the lettuce, the cheese & half the patties. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top. Serve it and enjoy.