KANGAROO PEPPERBERRY BURGERS WITH KIWI AND CUCUMBER RELISH
By Jennifer Zimmerman and Sean Kelly
Black Angus Fine Meats & Game, 740 Lakeshore Blvd. East, Mississauga
905-271-2333
www.blackangusmeat.com
Yield: 4 burgers
4 Kangaroo and Pepperberry Burgers
Kiwi and Cucumber Relish:
3 tbsp. Fresh Lime Juice
Zest of one Lime
1 tbsp. Chopped and Seeded Jalapeno Chili (you can use more or omit)
2 tsp. Peeled Fresh Ginger
3 Peeled and Chopped Kiwi
1 Peeled and Seeded Cucumber
½ cup Thinly Sliced Green Onions
2 tbsp. Chopped Fresh Mint
½ cup Chopped Cherry or Grape Tomatoes
to taste Salt and Pepper
1. Mix lime juice, jalapeno, ginger and lime zest in bowl.
2. Add kiwi, cucumber, green onions and mint and toss to combine. Season with salt and pepper.
3. Grill burgers approximately 4 minutes per side. Serve burgers in pita bread with the relish and some mayo.
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