Kangaroo Burgers

2 pounds ground kangaroo meat

1 small onion, minced

1 teaspoon caraway seeds

½ bunch fresh thyme

1 egg

1 teaspoon lemon zest

salt and ground black pepper to taste

¼ cup bread crumbs, or as needed

1 tablespoon vegetable oil

8 sandwich buns, split

8 leaves lettuce

8 thick slices tomato

Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten.

Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.