Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest mix DJ.
10.07.2020
Background Story:
While playing a few gigs in Australia, Brent had some friends take him to dinner for kangaroo steaks. He enjoyed them so much that a year later when they were all together again in Detroit, he wanted to thank them by making kangaroo sliders. He also wanted to share them with everyone at the annual Detroit Techno Militia BBQ, and they were a hit.
Recipe:
For the burgers:
- 500g Kangaroo Mince (equal to 2 1/4 cups)
- Fresh Rosemary
- 2 Cloves of Garlic
- Salt and Pepper
Toppings:
- Lettuce
- Cracked Pepper
- Bernaise Sauce
- Beetroot Relish
- Pepperjack Cheese
- Grilled Pineapple
- Garlic Aioli
Instructions:
- Put the kangaroo mince into a bowl.
- Chop up some fresh rosemary and add to the bowl.
- Grate two cloves of garlic into the bowl.
- Season the contents of the bowl with light salt and freshly ground black pepper.
- Mix the seasoning into the mince.
- Form patties with the mince mixture that are slightly larger than your buns, as the patties will shrink with grilling.
- Set the BBQ/grill for direct grilling.
- Place patties on and cook for 4 – 5 minutes before flipping and cooking for another 4 – 5 minutes as the meat is very lean and you do not want to over cook your patties.
- When the patties are almost done, you can add some pepperjack cheese on top of a few of them to melt (or all of them if you prefer that).
- Remove your patties from the grill and place them on a plate to prep them for serving.
- Next, separate your top and bottom buns. Place the slider patties on the bottom buns.
- For the ones with cheese, add some beetroot relish to the top bun.
- For some of the non-cheese ones, season with cracked pepper, add lettuce, and spread bernaise sauce on the top bun.
- For the last ones, add a grilled pineapple slice and spread some garlic aioli on the top bun.
- Enjoy!