Gluten Free Kangaroo Burgers

Kangaroo burgers

I got a lot of comments about kangaroo meat on yesterday’s post, and I can understand that it’s a bit counter-intuitive that we eat our cute, furry national symbol. So I thought I would give you a bit more information about kangaroo meat, and share a tasty recipe.

For starters, it’s not possible to farm kangaroos, so all kangaroo meat comes from wild animals. There are around 30 million kangaroos in Queensland alone. These numbers are monitored by the government, and between 0 and 20% of the population are able to be harvested, depending on the species and the location.

Because kangaroos are not farmed, they don’t require any commercial feed, any additional water, or any infrastructure (farms or abattoirs). They are adapted to Australia’s dry conditions and produce almost no methane gas. Their soft feet don’t have hooves, so don’t damage the land like sheep and cattle do. In addition, all kangaroo meat is naturally free-range, organic and grass fed, which is a big plus in my opinion.

The cheapest kangaroo meat I can buy is mince, for $8.50 a kilo (around $4 a pound). By making burgers, I can stretch this kilo of mince to make twelve large burger patties. Adding in $2 to cover the cost of the other ingredients, this comes to $0.88 a burger.

Being gluten free, I eat these burgers without buns, and usually with a side of salad and homemade chips. They last well in the fridge as leftovers, and are great for lunches at uni – I eat them cold.

Ingredients (makes 12 burgers)

1kg (2.2lb) kangaroo mince (you could also use beef mince if kangaroo is not available)

2 onions, diced

4 cloves garlic, minced

1 tsp chili flakes

1 zucchini, grated

Large pinch of salt

Large pinch of pepper

1 egg

1/3 cup gluten free plain flour

Olive oil for frying

Kangaroo burger mix


Place all ingredients except for egg and flour in a large bowl. Mix until well combined (I use my hands for this, but you could use a spoon). Crack the egg and mix well, then add the flour and mix. The mixture should be holding together well, if it’s still sloppy, add a little bit more flour.

gluten free burger mix

Heat some olive oil in a frying pan, then shape the mixture into patties and fry them until browned on one side, then flip them carefully and cook the other side.

Enjoy however you normally eat burgers – I like them with homemade ketchup and mustard.

Have you ever eaten kangaroo meat?

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  1. Yep I eat it! Though I’ve realised reheating it can smell horrible. My uni had some general use microwaves and I’ve found them also in parents rooms – if you want hot burgers!

    • I didn’t realise that about reheating, I just prefer to eat them cold. I’ve started eating most of my leftovers cold for lunch, but we’ll see if I still like doing that in winter 🙂

  2. You reminded me that I have some shredded zucchini in the freezer. I think I’ll add it to some Sloppy Joes we’re having tonight. (with beef, not kangaroo)

  3. This would also be a great recipe for ground turkey burgers. Turkey burgers can be a bit off-putting to some people and this would add flavor and cover some of the turkey-ness.

  4. EcoCatLady says:

    OK… I’m trying to think of the US equivalent to kangaroo meat. Maybe buffalo/bison or venison?


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