1 hour 15 minutes
Gewürzhaus Kosher Salt
2 cups self-raising flour
60g unsalted butter, at room temperature
½ cup grated cheddar
3 tbsp Gewürzhaus Australian Bush Herbs
¾ cup milk, plus extra for glazing
¼ cup water
500g kangaroo mince
1 small red onion, grated
2 garlic cloves, minced
Gewürzhaus Black Peppercorns, freshly ground
½ tsp Gewürzhaus Chilli Chipotle
4 slices cheddar cheese
8 rashers short cut bacon
Dijon Mustard and mayonnaise
4 lettuce leaves
Firstly, to prepare the beetroot, place in a small saucepan and cover with water. Add a small pinch of salt and place on the stove over medium heat. Cook for about 30 minutes or until the beetroot is cooked through – when pierced with a skewer or small knife, there should be little to no resistance. Drain and peel the beetroot, then cut into slices about 3-4mm thick and set aside.
For the damper, preheat the oven to 180°C. Sift the flour into a large bowl along with the 1 tsp of salt. Use your fingers to rub the butter into the flour, until the mixture resembles fine breadcrumbs (you can also pulse roughly in a food processor to produce the same result). Stir through the grated cheddar and 1 tablespoon of Australian Bush Herbs.
Combine the milk and water in a small jug. Make a well in the centre of the flour mixture, pour in ¾ of the milk mixture and stir to combine. Add the remaining liquid a little bit at a time, using your hands to combine, until the mixture just comes together. Knead the dough on a floured surface for 1 – 2 minutes, then shape into 4 balls and place on a lined baking tray. Flatten the balls slightly with your hand, then brush the tops with a little milk. Transfer to the oven and bake for about 20 minutes, or until the rolls sound hollow when the base is tapped. Keep warm.
Meanwhile, combine the kangaroo mince, onion, garlic, chilli chipotle, 2 tablespoons of Australian Bush Herbs and a healthy pinch each of salt and pepper. Mix together thoroughly and press together to form into 4 patties. Place on a tray and refrigerate for about 15 minutes to slightly ‘set’ the burgers.
Heat a large heavy based frying pan over medium heat and cook the bacon until golden brown or until crispy, depending on your preference. Remove the bacon from the pan, but leave the rendered fat in the pan. Place the kangaroo patties in the pan and cook over medium heat for about 5 minutes, before turning. Place the cheese slices on top of each patty, then cover the frying pan with a lid, creating an oven-like situation for the cheese to melt.
To serve, cut the damper rolls in half, spread the bottom half with mustard and the top with mayonnaise. Place a kangaroo burger on each base, then 2 rashers of bacon, 2 slices of beetroot, a lettuce leaf and close with the top bun. Repeat with remaining buns, and serve immediately.
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