Joey's Skippy Burger
Did you know that Joey is also the name of a baby Kangaroo?
Ingredients for Burger
1 tbs sunflower oil
1 red onion
3 bacon rashes, finely diced
2 garlic cloves
1 red chilli
1 Jalapeno
1/2 tsp coriander seeds
2 slices wholemeal bread
1/2 cup flat-leaf parsley
500g kangaroo mince
2 tsp medium curry powder
Ingredients for Joey's Majestic Mango Chutney
2 small mangoes
25g ginger
2 long red chillis
1/2 cup cup cider vinegar
100g caster sugar
Ingretients for Raita
1 tbs vegetable oil
1/2 tsp black mustard seeps
20 fresh curry leaves
1 cup thick greek-style yoghurt
1 small red onion
1 ripe tomato
1 green chilli
Naga Wedges
Couple of pinches of home made naga powder *(see note below)
2 Potato's
Virgin Olive Oil
Salt
Pepper
1. For mango chutney, place everything in a pan over a medium heat. Bring to the boil, then reduce heat to low and simmer, stir occasionally for 30-35 minutes until thick............Cool.
2. For the raita, heat oil in a small frypan over medium heat. Add mustard seeds and curry leaves and cook for 1 minute or until the seeds start to pop. Remove from the heat and cool. Then place the yoghurt in a bowl and add onion, tomato and chilli. Season to taste with salt and pepper, then add the mustard seeds and curry leaves........ Chill
3. Cut potatoes into wedges, coat with oil, salt, pepper and a generous pinch (or 2, 3, 4...) of home made chilli powder. Put into a pre heated oven 180c and bake for 30 minutes until gold and crispy.
4. For burgers, heat oil in a frypan over medium heat. Stir onion and bacon for 2-3 minutes until onion is soft and bacon is golden. Add garlic, chilli and coriander seeds, cook, stirring, for 30 seconds. Remove and place on a paper towel lined plate......Set aside to cool. Put ya bread and parsley in a processor and process to fine crumbs. Place in a large bowl with skippy (roo), curry powder and onion/bacon mix - mix with ya hands. Season welll form into 4 patties ( or 3 if ya a pig like me) and chill for 30 minutes.
4. Heat ya frypan to medium-high and oven to 180C. Brush ya patties with a little oil and cook for 2 minutes each side until nicely browned (not burnt). Place in oven for 8-10 mins. Serve on buns, with chutney, raita and lettuce and a side of potato wedges.
*Note: homemade naga powder was made by grinding 2 naga's, 1 trinidad scorpion and secret spices in a spice grinder.
, but found out that it took 24 hours notice to get ground exotics because of the holiday today...
