Don't quote me but I believe it's to do with the fat that is added in sausages/burgers. The cuts of meat, (fillet, steak) are best cooked rare/med-rare because of the near non-existent fat content, but since people add fat to sausages/mince it needs to be cooked longer. Not actually sure
why it makes a difference. Probably something to do with undercooked fat? This is just what I've always been told about cooking kangaroo. If you ever feel like trying kangaroo, berbere spice goes very well with it.
I love australia but....damn sometimes I'm jealous of the prices you yanks get things like meat. A pub class ribeye here is minimum $42
sometimes your shit is cheap because it's mass produced but im assuming since it's bison it's not some mass farmed thing, it's gonna be grass fed/hormone free and all that..... lucky bastards