Kangaroo Burger with Wattleseed Pickled Cauliflower

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Kangaroo Burger with Wattleseed Pickled Cauliflower

Recipe by Nornie Bero and Michael Weldon

Ingredients

Wattleseed Cauliflower Pickle

  • 1 small cauliflower, cut into small florets

  • 1 onion, diced

  • 1 tsp whole Pepper berry

  • 1 tsp whole Wattleseed

  • ½ tsp ground Wattleseed

  • 1 tsp mustard powder

  • 1 tsp Keen’s curry powder

  • ½ tsp cayenne pepper

  • ½ cup soft brown sugar

  • 1 tsp ground turmeric

  • 2 cups apple-cider vinegar

  • ¼ cup cornflour (cornstarch)

Roo Burger

  • 500g kangaroo mince

  • ¼ cup plain yoghurt

  • 1 cup panko crumbs

  • 1 tablespoon ground bush tomatoes

  • 1 onion, grated

  • 1 tbsp crushed garlic

  • 2 tbsp Worcestershire sauce

  • 1 tablespoon Pepper berry

  • Good pinch of salt

Yoghurt Sauce

  • 1 cup yoghurt

  • Juice of 1 lemon

  • 2 tbsp extra virgin olive oil

  • ½ tsp sea salt

Assembly

  • ¼ baby cos lettuce leaves

  • Toasted burger buns

METHOD

To make the Wattleseed Cauliflower Pickle

  1. Add cauliflower and diced onion to a pot.

  2. Add Pepper berry, whole Wattleseed, mustard powder, curry powder, cayenne, turmeric, brown sugar, and apple-cider vinegar.

  3. Bring to a simmer and cook 10–12 minutes until cauliflower softens slightly.

  4. Mix cornflour with a splash of cold water to make a slurry.

  5. Stir into the pot and cook 2–3 minutes until thickened.

  6. Fold in the ground Wattleseed.

  7. Cool completely — pickle will thicken as it chills.

To make the Roo Patties

  1. Combine Roo mince, yoghurt, panko, bush tomatoes, grated onion, garlic, Worcestershire, Pepper berry, and salt.

  2. Mix gently until just combined — don’t overwork Roo.

  3. Shape into 4 large patties.

  4. Chill for 20 minutes to firm up.

  5. Pan-fry or grill over medium-high heat 4–5 minutes each side until nicely browned but still tender.

To make the Yoghurt Sauce

  1. Whisk yoghurt, lemon juice, olive oil, and salt until smooth.

  2. Chill until serving.

Assemble the Burgers

  1. Toast buns lightly.

  2. Spoon yoghurt sauce onto the base.

  3. Add crisp baby cos.

  4. Place Roo patty on top.

  5. Add a generous pile of Wattleseed cauliflower pickle — the star of the show.

  6. Top bun on, press gently.

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