Kangaroo patties are a traditionally Aussie alternative to the beef burger. They can be prepared and served as you would beef burgers.

Kangaroo meat is full-bodied in flavor (beefy with hints of sweetness and smokiness) with similarities to venison.  There is virtually no fat (around 2%) and little connective tissue, so it cooks extremely quickly.  Compared to lean beef, kangaroo meat offers more protein and significantly lower cholesterol while still containing high amounts of iron and zinc.  It is the highest known source of natural Conjugated Linoleic Acid (CLA), containing as much as five times the amount found in lamb.

Store kangaroo burgers in your freezer until you're ready to use them, then thaw as many packs as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

Kangaroo patties are a wonderful choice if you want to invigorate the standard beef burger. Grill ‘em up and dress ‘em up.  You can also thaw these patties and break them apart for use as ground kangaroo meat in meatloaf, meatballs, pasta sauces, etc.

Flavors that work well with other game meats (particularly venison) are often used with kangaroo.  For example: juniper berries, garlic, thyme, bacon, pancetta, berries (try wild huckleberries!), red wine, and port.

Burger Recipes
Ground Meat Recipes