Kangaroo Bush Burger with Native Bush Tomato Chutney and Lemon Myrtle Fries

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!

Peel and finely dice shallot. In a bowl, mix mince and shallot together. Season generously with salt and pepper. Form into one patty per person. Place patties on a plate and cover before placing in the fridge to chill for 5-10 minutes.

Cut potatoes into 1cm thick fries. Place on a lined baking tray and drizzle with oil and season with lemon myrtle mix (to taste - mix contains chilli), salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp.

Heat oil in frypan over medium-high heat. Gently add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until cooked through. Top with cheese and cover pan with a lid for 1 minute or until cheese has melted.

Halve the buns and place on a lined baking tray. Place in the oven for 3-5 minute or until golden brown. Set aside.

Spread the mayonnaise over bun bases and top with patties. Spoon over bush tomato chutney and top with rocket and bun lids. Serve with lemon myrtle fries. Enjoy!