Bouncy Burgers (Renee G)

The finished product of the burger
Bouncy burger /

It’s a funny thing about Australia. We eat our native animals, and in some restaurants, you can even get the national emblem in a single dish. Regardless of the oddity of that, kangaroo is one of my favourite meats to use as mince. It has a rich flavour, is lean and is cheaper than beef. It works really well in any beef mince recipe, especially those with lots of sauce. For burger patties, kangaroo is slightly too lean and rich, so I combine it with pork mince to add some fat and to calm down the richness a bit.

Burgers are the go-to recipe in our house. They are ultra simple, yet super tasty, and are fast to make. Speed is of essence in our house, a place where children roam wildly, and parents are both in paid employment. So we tend to gravitate towards food that can be quickly assembled and then demolished by the hungry hoards. This recipe is also awesome because it makes enough left over pattie mixture to make the burgers again another day, or to be saved as mince for a whole other recipe.

1kg of kangaroo mince and 500g of pork mince will make 12-15 patties; or less patties and leftover meat mixture for another day.

7am – take the mince out of the freezer and put it on the bench to defrost. Preferably somewhere that will stay in the shade all day. Finish the morning routine, get everyone out the door and go to work. Hubby tends to leave at 7am, while I leave at 7.45am on a delivery mission before I get to work at 9am.

6pm – arrive at the house after collecting all the children on the way home from work. Our kids have their own routine, written on a whiteboard, known as “the list”. They attend to that (with reminders from me), and I head to the kitchen.

Mixing the burger mince, get involved!
Hand mixing technique

Bouncy Burgers

  • Servings: 12-15
  • Difficulty: easy
  • Print

Pattie Ingredients

  • 1 kg Kangaroo mince
  • 500g pork mince
  • 1 red onion
  • Garlic to taste
  • Spices
  • Olive oil

Burger Ingredients

  • Fresh buns
  • Lettuce
  • Tomato
  • Avocado
  • Cucumber
  • Pickles
  • Aioli
  • Tomato
  • Relish
  • Cheese

How to prepare

Mix up the mince in a big bowl. Finely chop some garlic and onions to suit your tastes. I use one medium sized onion and a few garlic knobs. I have a cheats cutting device from Tuppaware that cuts them up with a whirling blade.

Throw in whatever spices you have at hand to suit your tastes. Today’s version includes: chopped coriander and Cagun spice mix.

Lots of recipes add breadcrumbs and eggs, and you can’t really do one without the other, but you can ignore them both. This version ignores them, but if you want to make a cheaper version of this, add breadcrumbs and eggs to increase the volume and make the meat last longer.

Mix it all up, and it’s ready to go. Use your hands to mould the patties. I make four decent sized ones and two smaller ones for the toddlers.

The rest of the meat can be put in a plastic container, labeled and chucked into the freezer for another day.

How to cook

Splash some olive oil into a pan, and fry the patties on a medium heat, turning it down to low later as they start to brown so they don’t burn. Once they are half cooked, they will change from pink to brown towards the middle, turn them over and cook through from the other side. You’ll only need to turn them once – the less fiddling the better.

How to serve

While the patties are cooking, put all the plates on the bench and assemble the burgers. Cut the buns in half and place on each plate. Spread one side with aioli and the other with tomato relish (or plain tomato sauce if you prefer). More sauce is better than less, as it keeps the burger moist. Add onion jam if you want, or any other sauce that you like. Whatever!

Create a little salad on one side of the burger – I just stack up lettuce, tomato, cucumber and sometimes beetroot, pickles, and whatever else is in season. For a winter version, you could use coleslaw instead of salad.

If you like cheese with your burger, you can add a bit of cheese on the relish side, then once the patties are cooked, place them on top of the relish/sauce. If you like your cheese melted, lie it over the frying patties about 3 minutes before they are finished cooking, and the cheese will melt onto the patty.

Close up of finished burger
Bouncy burger

6.30pm – Finished! Transfer the plates to the table and gather the troops for dinner. Eat and laugh. We always try to eat dinner together as it provides a place for everyone to talk to each other. The children are also more likely to try new things if we are also eating them.

Kids enjoying the bouncy burgers
Eat it!

For the make-everything-from-scratch version of this recipe, Chef Scotty B’s Outback mack attack will satisfy your needs…



  1. Good blog Renee, feeding a busy family is always a challenge. I recall eating standing up for many years as we were on the run to children’s activities.


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