Celebrating all things Australiana we must pay homage to our bouncy mascot, and what better way to do this than with a roo burger. A burger pattie is as important as anything we eat. Just imagine a rare medium pattie with sticky onion marmalade, sliced tomatoes and a rich cheddar layer upon layer wedged between two doughy damper stoppers. Delicious.
We make them mini for our events, however if you’re at home I would recommend a tea towel on the lap and plenty of elbow room. Goes down perfectly with a good apple cider, please choose local.
When we suggest potato salad on someone’s menu it can have a mixed response – some think perhaps I’ve been reading too many Women’s Weekly cookbooks circa 1978, and others are elated at the prospect of large creamy potato pieces with chopped chives and parsley, even the pop of a mustard seed.
Nicole and I are big advocates of such an Australian staple, as fondly remembered as a sausage on bread, or being allowed to sip the froth off the top of Dad’s beer.
For the patties
400g kangaroo loin
½ a minced onion
1 clove of garlic
¼ cup bread crumb
1 tbsp Dijon mustard
3 egg yolks
Pinch of pepper and salt
Sometimes it’s best to mince your own mince – cutting plump good quality meat with a very sharp knife until it’s perfectly minced, adding herbs and spices, a little mustard, onion, yolks – a good mince mix is as thought out as any recipe.
Take a very sharp knife and your kangaroo meat and dice constantly until you have what looks like mince. Add the onion, garlic, crumbs Dijon, yolks and salt and pepper to taste. Roll into a ball either the size of a golf ball or the size of a pool ball depending how hungry you are. Press gently and place in the fridge for 15 minutes.
Heat a pan or the hotplate of your BBQ. Gently place the patties and cook for 1-2 minutes on each side. Add the cheddar about 1 minute into the second side. You definitely want the meat to remain pink on the inside so please don’t overcook them. Place them on the damper bun base with a dollop of onion marmalade or just BBQ’D onion, a slice of fresh tomato (dressed with salt, pepper and olive oil), a tangle of any salad leaves/baby herbs or even shaved radicchio.
450g self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water
Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. You can also place ingredients in a Magimix and pulse until combined – easier and quicker. Add the water to the flour mixture and combine until the mixture just comes together, if you need add a bit more water to create your dough. Preheat oven to 200°C. Line a baking tray with baking paper.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Create little balls about the size of a golf ball for a mini burger or the size of a pool ball for a more robust version. Place on the baking tray and toss in the oven for about 25 minutes – tap the bottom and hope for a hollow sound. Allow to cool on a rack. To serve you can cut in half and reheat or enjoy the fresh damper at room temperature.
250g sliced brown onion
½ cup brown sugar
½ cup white wine vinegar
1 tbsp caraway seeds
Heat saucepan with olive oil on a medium heat, then toss the sliced onions in the pan and caramelise. Once the onion looks translucent, add the remaining ingredients and simmer over a low heat for six (yes six!) hours until you have a runny jam. It’ll keep in the fridge pretty much forever.
The great thing about this sauce is that you can customise it to your liking. If you like really tart, pickled-tasting chutney you can add more vinegar, or if you have a sweeter palette, simply add more sugar.
Alternatively if you don’t have time for this step, simply brown your onions with a little oil on the hotplate section of the barbie. Nothing says Australiana like onion on the mouth at a BBQ!
For the potato salad
8 medium sized kipfler potatoes
1 tbsp. seeded mustard
½ bunch of chopped chives
1 tsp of crushed pink peppercorns
For the herb mayonnaise
1 tsp. Dijon
2 egg yolks
190ml extra virgin olive oil
Juice of ½ small lemon
1 sprig of rosemary
½ bunch parsley
10 sprigs of chervil
In a Magimix place all the ingredients apart from the oil. Blend until smooth and then in a single stream – gently pour in the oil. Add salt and pepper to taste. Set aside until required.
In a large saucepan bring the potatoes to the boil – you may want them peeled however I’m unfussed and often decide at the time. After about 10 minutes use a knife to check their progress. If the knife passes easily through, they are ready. Drain and allow to cool.
Combine the mayonnaise, a dollop of Dijon, the crushed pink peppercorns and chopped chives (generously).
For more foodie inspiration, we highly recommend checking out the Cookes Food event portfolio – these lovely ladies and their talented team create the tastiest morsels for their magical events in and around Melbourne!