Native Burger by Neil Perry

Makes five burgers

• 1 fresh lettuce

• 2 tomatoes, sliced

• ½ brown onion, sliced and rinsed

• 5 slices American style cheese

• 5 milk buns

Patties

• 900g kangaroo rump, minced

• 300g beef, minced (we use Cape Grim beef)

Pickled beetroot

• 50ml red wine vinegar

• 10g caster sugar

• 10g horseradish sauce

• 150g beetroot, julienned

Mayonnaise

• 2g dried finely chopped lemon myrtle

• 1½ egg yolks

• 20ml lemon juice

• 165ml olive oil – half extra virgin half olive oil

• Sea salt and fresh cracked pepper to tastes

Quandong and bush tomato sauce

• 50g onion, finely diced

• 5g garlic, finely chopped

• 5g ginger, finely chopped

• 100g capsicum red, finely diced

• 20g long red chill, seeded and finely diced

• 30g brown sugar

• 5g sea salt

• ¼ star anise, roasted and ground

• 500g tomatoes chopped

• 50g quandong (if dried, hydrate) – omit this ingredient if you can’t find it and add an extra 50g tomatoes, adjusting the acidity level by adding a little sugar and apple cider vinegar if needed

• 50g bush tomato – omit this ingredient if you can’t find it and add an extra 50g tomatoes, adjusting the acidity level by adding a little sugar and apple cider vinegar if needed

• 35ml apple cider vinegar

• 25ml vegetable oil

METHOD:

1. In a suitable saucepan, heat oil, add onion, garlic, ginger and salt, cook on a medium/low heat for about 4 minutes.

2. Add star anise, capsicum and chilli and cook until tender.

3. Add brown sugar and allow to almost caramelise.

4. Add the tomato, quandong and bush tomato and simmer until jammy in texture.

5. Add the vinegar and reduce a little further.

6. Blitz in a blender and adjust seasoning if necessary.

7. To assemble your burgers: Put 30g of lemon myrtle mayo on the heel of each bun, then add two patties with a slice of cheese in between. Add beetroot, sliced tomato, lettuce, sliced onion. Spread some of the homemade quandong and tomato sauce on the crown of the bun and pop it on top of all of the layers.

8. Enjoy!