NATIVE CUISINE
Kangaroo sliders
with salsa verde
Serves 8
Ingredients
250g Macro Meats Gourmet Game kangaroo mince
[@ stall: Something Wild]
100g Wild Boar Mince (or pork mince)
[@ stall: Something Wild]
¼ cup Matjarra flat leaf parsley
[@ stall: McMahon’s]
¼ cup La Casa del Formaggio pecorino, finely grated
[@ stall: The Corner Deli]
1 tbls tomato paste
1 clove garlic, crushed
1 tsp pepper
100g Woodside Cheese Wrights “Goat on a Hot Tin Roof”
[@ stall: Leo’s Gourmet Cheese]
8 mini burger buns or dinner rolls
[@ stall: Skala Bakery]
Salsa verde
½ cup Lifestyle Bakery bread crumbs
[@ stall: House of Health]
2 x 30g packets Matjarra Native Herb Blend
[@ stall: McMahon’s]
2 tbls Olives 2000 Olive oil
[@ stall: The Olive Tree]
1 tbls small Nelshaby Capers
[@ stall: Jagger Fine Foods]
1 clove garlic, crushed
Regional & Seasonal is an initiative of Food SA,
supported by Primary Industries and Regions SA
& the Adelaide Central Market.
NATIVE CUISINE
Kangaroo sliders
with salsa verde
Method
To make burger patties, blend parsley, garlic and
parmesan in a food processor until finely chopped.
Transfer to a bowl and add the mince, tomato paste
and pepper. Mix together until well combined. Heat a
heavy based frypan or grill plate and press one-inch
balls of patty mixture onto oiled surface, cooking for 2
minutes each side. Set aside in warm oven.
To make salsa verde combine all ingredients in a food
processor and blend until just combined.
To serve
Top each bun with a dollop of salsa verde, followed by
the kangaroo patty and a thin slice of cheese. Fix top
of bun to slider using a large toothpick and serve.