Sautéed Kangaroo Dijon Burgers



  • 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


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.


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