Australian burgers

Ingredients:

400 g kangaroo mince
4 damper rolls, split and warmed
4 slices beetroot
4 slices cheese (I used cheddar)
4 slices pineapple
1 red onion, sliced
1 tomato, sliced
a handful of lettuce leaves
freshly ground black pepper
sea salt
Tabasco, to taste
Worcester sauce, to taste

The day before, combine the kangaroo mince with however much black pepper, sea salt, Tabasco and Worcester sauce appeals. Form the mince into four patties and place on a plate. Use your thumb to make an indentation in each patty. Cover and refrigerate.

Add fillings to the rolls in the following order (from the bottom): lettuce, beetroot, pineapple, cheese, kangaroo, onion and tomato.