INGREDIENTS:

• 1 pound ground Kangaroo
• 2 tablespoons Dijon mustard
• 1 tablespoon dried chopped onion or 2 tablespoons fresh minced onion
• 1 egg
• 3 teaspoons balsamic vinegar
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon dried celery flakes
• 1/4 cup fine dry bread crumbs
• 1 tablespoon olive oil

Directions:

Mix ground meat, Dijon mustard, onion, egg, vinegar, pepper, celery flakes, and bread crumbs. Form into 3 patties, about 1 inch thick. Heat oil in sauté pan and cook burgers over medium heat for about 4 minutes per side, until just cooked through. Serve on buns with tomato, lettuce, and condiments; or serve on toasted sourdough bread with wine sauce.