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Bush Burger
Rating:
Created by:
QAST, Yugumbir State School
Serves:
40
Prep time:
20 mins
Cooking time:
20 mins
- Chrissy Buzzard
Category:
Tags:
Ingredients
4kglean beef mince
4 large carrots, grated
6eggs
2cups of bread crumbs
2large onions, finely chopped
1cup tomato sauce
Pinch of salt and pepper
4tbspground pepperberry
2tbspground lemon myrtle
1/4cupbeef stock powder
40milk buns
2large bags mesclun salad mix
80gspreadable butter
1kgbottle bush tomato relish (bought or homemade)
40slices of reduced-fat cheese
Method
- Mix mince, eggs, carrots, bread crumbs, onions, tomato sauce, salt, pepper and spices together until very well combined.
- Weigh at approximately 130g per patty. Press with burger press.
- Bake for 18 minutes at 180ºC. (Can be grilled if facilities are available for a lovely char).
- To assemble, spread 1 tsp of butter on each of the bread rolls then add 1 tbsp of relish, add burger patty, cheese and a handful of salad mix.
- Serve wrapped in greaseproof paper, or in a hamburger clam.
Recipe description
This delicious bush burger packs a flavour punch, using Australian native ingredients to set it apart from the rest. It’s a perfect addition for NAIDOC Week.
Variations
- To serve as gluten-free, opt for gluten-free buns.
- Patties can be refrigerated for up to 5 days, or frozen up to 4 weeks.
- If freezing, only cook for 10 minutes in oven, cool, snap freeze with baking paper in between layers.
- If re-heating, remove required amount of patties, wrap in foil, oven bake from frozen for 30 mins at 180ºC (165ºC fan forced).
- This recipe is a great option for a NAIDOC meal deal.
