Recipe by Nornie Bero and Michael Weldon
Ingredients
Wattleseed Cauliflower Pickle
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1 small cauliflower, cut into small florets
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1 onion, diced
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1 tsp whole Pepper berry
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1 tsp whole Wattleseed
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½ tsp ground Wattleseed
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1 tsp mustard powder
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1 tsp Keen’s curry powder
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½ tsp cayenne pepper
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½ cup soft brown sugar
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1 tsp ground turmeric
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2 cups apple-cider vinegar
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¼ cup cornflour (cornstarch)
Roo Burger
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500g kangaroo mince
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¼ cup plain yoghurt
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1 cup panko crumbs
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1 tablespoon ground bush tomatoes
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1 onion, grated
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1 tbsp crushed garlic
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2 tbsp Worcestershire sauce
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1 tablespoon Pepper berry
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Good pinch of salt
Yoghurt Sauce
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1 cup yoghurt
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Juice of 1 lemon
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2 tbsp extra virgin olive oil
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½ tsp sea salt
Assembly
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¼ baby cos lettuce leaves
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Toasted burger buns
METHOD
To make the Wattleseed Cauliflower Pickle
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Add cauliflower and diced onion to a pot.
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Add Pepper berry, whole Wattleseed, mustard powder, curry powder, cayenne, turmeric, brown sugar, and apple-cider vinegar.
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Bring to a simmer and cook 10–12 minutes until cauliflower softens slightly.
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Mix cornflour with a splash of cold water to make a slurry.
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Stir into the pot and cook 2–3 minutes until thickened.
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Fold in the ground Wattleseed.
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Cool completely — pickle will thicken as it chills.
To make the Roo Patties
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Combine Roo mince, yoghurt, panko, bush tomatoes, grated onion, garlic, Worcestershire, Pepper berry, and salt.
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Mix gently until just combined — don’t overwork Roo.
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Shape into 4 large patties.
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Chill for 20 minutes to firm up.
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Pan-fry or grill over medium-high heat 4–5 minutes each side until nicely browned but still tender.
To make the Yoghurt Sauce
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Whisk yoghurt, lemon juice, olive oil, and salt until smooth.
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Chill until serving.
Assemble the Burgers
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Toast buns lightly.
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Spoon yoghurt sauce onto the base.
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Add crisp baby cos.
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Place Roo patty on top.
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Add a generous pile of Wattleseed cauliflower pickle — the star of the show.
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Top bun on, press gently.
