We made BURGERS out of our NATIONAL EMBLEM! (Kangaroo and Brisket burgers)
Channel: Smoke & Dagger Aussie BBQ
Date: 2022-08-18

Had a big night? Feel like you're skipping a beat? Feeling like a burger is the one thing that's going to make you bounce back? Alrighty, enough kangaroo puns, come join Smoke and Dagger as they put an Aussie spin on the classic burger.

Part 1 - Mince your meat:
- Dice your kangaroo and brisket into small enough pieces that your meat grinder can handle it
- Chuck it in in the meat grinder in a ratio of 1 part kangaroo, 3 parts brisket
*you don't need to have a meat grinder, get ready made mince from your local butcher
**doesn't have to be brisket, just something with enough fat to complement the kangaroo

Part 2 - Make the burger patty:
- Shape your mince into a nice thicc patty (think Kim Kardashian)
- Apply your rub of choice to both sides and give it a gentle press

Part 3 - Smoke the burgers:
- Set your bbq up for indirect and add your choice of smoking wood (aim for a temp of 110C / 230F)
- Throw your burgers on and check after approximately 90 minutes, aiming for approximately 70C / 160F (or at your preferred level of doneness)

Part 4 - Sear the burgers:
- Get your bbq HOT
- Place your burgers on the flames and slap down some cheese on top
- Remove the burgers as soon as the cheese is melted

Part 5 - Build the perfect skippy burger:
- Grab a bun and place the burger on top
- Add your salad of choice
- Add your sauce of choice
- Put the lid on the burger and hit that burger harder than a boxing kangaroo!

Chapters:
0:00 Intro
0:34 Meat Mincing
3:40 Burger Patty
4:59 Smoking
5:59 Searing
6:41 Finished Product

* Shot on a Pixel 5 with the help of our fantastic support crew!