Welcome a local into your home with the original macas burger, created especially for Australian Macadamias by renowned indigenous chef Mindy Woods. Made with homegrown ingredients including kangaroo mince, native spices, and of course, macadamias, this delicious burger will have you lovin’ the original macas more than ever!
Ingredients
Native salt and pepper seasoning
- 1 tsp ground native pepperberry
- 4 tsp sea salt
Burger sauce
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 4 tsp ground bush tomato
- 2 tsp sriracha-style chilli sauce
- 2 tsp tomato sauce
Burger patty
- 200 g kangaroo mince
- 300 g beef mince
- 1 free range egg
- 4 tbsp macadamia pieces, roasted, salted and chopped
- 1 brown onion, finely chopped or grated
- 4 tbsp spicy tomato sauce
- 3 tsp pepper leaf
- 1 tsp ground pepperberry
- 2 tsp native basil
- 2 tsp salt
- 4 tbsp macadamia oil
To serve
- 4 brioche burger rolls
- 4 slices burger-style cheese
- 12 slices burger pickles
- 8 small tomato slices or 4 large slices
- 4 cos lettuce leaves, trimmed
Instructions
- For the seasoning, dry roast pepperberry and salt in a pan and grind in a spice blender or mortar and pestle. Set aside.
- For the sauce, mix all ingredients well to combine. Set aside.
- For the patties, place mince, egg, macadamias and onion in a large bowl. Season with spicy tomato sauce, pepper leaf, pepperberry, native basil and a good pinch of salt. Mix by hand, squishing together until well combined. Divide evenly into 4 portions. Carefully flatten each portion into a 9cm diameter patty. Transfer the patties to a large baking tray, lined with paper. Refrigerate for 20 minutes to allow the flavours to develop and the patties to ‘set’.
- Press a thumb into the centre of each patty to create a small indent to ensure the patties will cook through evenly and remain flat. Drizzle a large non-stick frying pan with the macadamia oil and heat over a medium-high heat. Add the patties and season with the native salt and pepper mix. Cook, for 2 to 3 minutes on each side, until charred and cooked through. Transfer to a plate, season again with the native salt and pepper mix and cover with foil to keep warm. Repeat with the remaining patties.
- To serve, heat the burger buns in a warm clean pan with the insides facing onto the base of the pan. Place the bun bases on plates and spread with one generous tablespoon of the sauce. Top with the patty, cheese, pickles, tomato and lettuce. Finish with a layer of sauce, then the burger top. Serve.
Notes
For the native spices including pepperberry, pepper leaf, ground bush tomato (also called Akudjura) and native basil please visit a specialist store like Herbies Spices, Creative Native or The Source Bulk Foods.