Australian Korean Fusion Kangaroo Slider

Savor the unique flavors of Australia and Korea with this delicious kangaroo slider. Topped with zesty lemon myrtle aioli, a sweet and tangy quandong and bush tomato chutney, and crunchy pickled radish, this slider is a culinary adventure on a bun.

Steps

1. In a bowl, mix the kangaroo mince with salt, pepper, and lemon myrtle. Form into a patty. 2. Heat oil in a skillet over medium-high heat and cook the patty for about 3-4 minutes on each side until cooked through. 3. In a separate bowl, combine mayonnaise with a pinch of lemon myrtle to create the aioli. 4. Toast the burger bun lightly on the skillet. 5. Assemble the slider: spread lemon myrtle aioli on the bun, place the kangaroo patty, add quandong and bush tomato chutney, and top with pickled radish slices. 6. Serve immediately and enjoy your fusion delight!

150g kangaroo mince 1 small burger bun 1 tbsp lemon myrtle 2 tbsp mayonnaise 1 tbsp quandong chutney 1 tbsp bush tomato chutney 3-4 slices pickled radish Salt and pepper to taste Oil for cooking