Bush Burger



Created by:

QAST, Yugumbir State School
Prep time:
20 mins
Cooking time:
20 mins




4kglean beef mince
4 large carrots, grated
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


  1. Mix mince, eggs, carrots, bread crumbs, onions, tomato sauce, salt, pepper and spices together until very well combined.
  2. Weigh at approximately 130g per patty. Press with burger press.
  3. Bake for 18 minutes at 180ºC. (Can be grilled if facilities are available for a lovely char).
  4. 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.
  5. 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.


  • 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.
This recipe was an entrant in the 2023 Recipe of the Year competition, funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland

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