Gochujang Kangaroo Sliders with Quandong Chutney

Delight in these mini sliders featuring tender kangaroo steak marinated in spicy Gochujang, topped with a tangy quandong and bush tomato chutney, and complemented by lemon myrtle pickled vegetables. A unique Australian twist on classic sliders!

Steps

1. In a bowl, mix the Gochujang with a pinch of salt and pepper. Marinate the kangaroo steak in this mixture for at least 30 minutes. 2. While the steak marinates, prepare the pickled vegetables. In a small bowl, combine vinegar, sugar, lemon myrtle, and a pinch of salt. Add the carrot, cucumber, and radish, and let them pickle for at least 15 minutes. 3. Heat a skillet over medium-high heat and add a little oil. Cook the marinated kangaroo steak for about 3-4 minutes on each side for medium-rare, or until cooked to your preference. 4. Toast the mini burger bun lightly in the same skillet. 5. Assemble the slider: place the kangaroo steak on the bottom bun, add a layer of quandong chutney, and top with pickled vegetables before placing the top bun. 6. Serve immediately and enjoy your unique Australian mini slider!

100g kangaroo steak 1 tbsp Gochujang 1 mini burger bun 1 tbsp quandong chutney 1 tsp bush tomato chutney 1/4 carrot, julienned 1/4 cucumber, julienned 2 radishes, thinly sliced 1 tsp lemon myrtle 1 tbsp vinegar 1 tsp sugar Salt and pepper to taste Oil for cooking