While I've never had Kanga Burgers, I have had both rabbit & frogs legs, & have made frogs legs at home.
The traditional method of preparation, & my favorite, is to simply dredge them in seasoned flour & saute them in extra-virgin olive oil. Then remove from the pan & keep warm while you add some chopped garlic, chopped flat-leaf parsley, juice from half a lemon, & a splash of dry white wine to taste to the pan; heat thru & pour over the legs. Sort of like a "scampi-style" preparation. I like to serve this with a rice pilaf to absorb some of that nice sauce.
There are lots of good recipes online for rabbit, & it can also be used in nearly any chicken recipe as well. I prefer it in stews & braises myself, since - to me at least - it's leaner than chicken & lends itself well to dishes like that. Traditional dishes like Hunter's Chicken, Chicken Marengo, Fricassees, etc., all work well with rabbit.