Kangaroo Sliders with Homemade Buns

This is the second of two recipes for this week and this recipe has two parts. As I mentioned in intro to the first recipe, the last day of summer is Saturday, so maybe you’ll want to grill out for the last time if you don’t like to grill in the fall and winter, or you can make these inside on the stove any time of the year. (Because we live in CA it’s easy to grill all year, but we would still do it even if we lived somewhere cold. You also do not have to make the buns to be able to have these burgers, you can use any buns you like; you can also use these buns for anything you like, not just these burgers. Kangaroo is kind of hard to find, but if you can find it, it is worth the price.

What You’ll Need…

Slides Buns… (This is a take on King Arthur Flour’s Recipe)

2 Tablespoons Sugar

4 ½ Teaspoons Yeast

½ Cup Warm Water (105°F to 115°F)

2 Cups Warm Milk (105°F to 115°F)

2 Tablespoons Vegetable Oil

2 Teaspoons Salt

6 to 7 ½ Cups (This really depends on the humidity.)

Add the sugar, water, and yeast to add mixing bowl and allow the yeast to bloom. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Mix vigorously.

Add flour, ½ a cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface and knead until it is smooth.

Return the kneaded dough to a greased bowl, cover with a towel, place somewhere warm and allow it to rise until doubled in size. This takes at least an hour.

When the dough has risen, punch it down, knead it for about 30 seconds, and then cut it into 18 pieces. (Divide the whole ball into 3 and then divide each of those the 3 into 6.

Take each piece of dough and shape it into a ball and then flatten slightly. Place the discs of dough on a greased baking sheet, over again, and allow them to rise for an additional 45 minutes.

Fifteen minutes before you are going to bake the buns preheat your over 400.

Bake the buns at 400 for 20 minutes.

Allow the buns to cool slightly before slicing and enjoy! You will have left over buns if you only make 8 sliders, keep them in a Ziploc bag and eat within a few days. You can also freeze them.

Kangaroo Sliders

1lb Ground Kangaroo

2oz Goat Cheese (Optional)

Salt (To taste)

Pepper (To taste)

Garlic Powder (To taste)

In a medium mixing bowl combine the meat, cheese, and spices; this is best done with your hands.

Shape the meat into 8 patties and place the patties in a lightly greased skillet or on the grill.

Allow the burgers to cook half way before flipping, and once they have been flipped allow them to finish cooking. (Cooking times vary by appliance.) On the stove this should take about 2-3 minutes per side.

Place the patties on the bottom half of a bun and top with your favorite burger toppings.

Enjoy!