Kangaroo Burgers deliver a bold, clean, distinctly Australian red-meat flavor that’s naturally lean, tender, and high in protein. They sear beautifully on a hot grill or cast-iron, love herb-and-spice rubs, and shine with bright, zesty toppings. We ship them frozen at peak quality for maximum freshness and cookability. Eat Wild.

• Distinctive & approachable: rich, beef-adjacent flavor with a clean finish—fantastic on a toasted bun.
• Lean grind: great on cast-iron, flat-top, or charcoal; takes well to spice blends and vibrant sauces.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a juicy finish.

What’s Included

Ground kangaroo formed into burger patties. See the variant selector for patty count and total weight.

Flavor Pairings & Toppings

• Seasoning ideas: garlic, black pepper, smoked paprika, coriander, cumin, chili flake, lemon zest.
• Sauces & toppings: chimichurri, harissa mayo, pickled red onion, grilled pineapple, arugula, feta.
• Buns: brioche or potato rolls—lightly buttered and toasted for texture.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground meats: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top

• Preheat pan until shimmering. Lightly oil the surface (kangaroo is lean).
• Season patties; sear 3–4 minutes per side, flipping once.
• Check 160°F in the center. Rest 3–5 minutes; dress and serve.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. For extra control, grill two-zone.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Finish over indirect heat if flare-ups occur; rest before plating.

3) Stuffed or Juicy-Style

• Fold in a small amount of minced onion, herbs, or a dab of olive oil for richness.
• Cook gently to 160°F; let carryover finish the center.

Pro Tips

• Don’t overwork the meat: light mixing keeps burgers tender.
• Add a touch of fat if desired: a teaspoon of olive oil per patty or a brush of beef tallow boosts juiciness.
• High heat first, then finish: build color quickly and finish to temp without drying out.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or start a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook ground meats to 160°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

Explore more: Kangaroo Meat · Wild Game · Burgers · Recipes

Chef’s note: Because kangaroo is very lean, don’t skip the rest—juices redistribute and the texture stays silky.