Nangari Burger Patties

Browned Nangari burgers on a hot plate cooking.

The budget-friendly Australian Nangari Burger Patties are a unique in that the mixture is runny and ladled rather than firm and shaped. The burgers are packed with additional flavor, including onions, carrots, and chicken stock powder. You can serve the burgers on a bun with your favorite condiments, or eat them just as they are.

The runny nature of these patties is from the addition of almost a pancake mixture to the meat. This addition reduces the cost of the expensive ingredients making the meat go further. Surprisingly, however, instead of reducing the flavor, the additional ingredients add even more flavor to the meat.

These patties can be used to create hamburgers in the same way as thin patties that are cooked all the way through. There is also the option to use ground game meats in lieu of beef. You can also add other herbs and spices to the patties, if you like.

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A full completed burger being lifted with two hands off its plate ready to eat.
A finished nangari burger is the same as any other hamburger, the preparation method is a bit different.
Nangari burger mixture is being spooned onto a flat top grill.
The burger patty mixture it quite loose and needs to be ladled or spooned onto the hotplate.
Five round nangari burger patties are on the grill but have not had their first flip.
Although a soft mixture, the burger patty created is still a traditional well-rounded shape.
Browned Nangari burgers on a hot plate cooking.
Although starting quite runny the burgers quickly firm up when cooked.
Three finish nangari burger patties served in basic burger with lettuce and tomato.
Finished burgers can have all the same filling as any alternate burger.

Nangari Burger Patties Recipe

Browned Nangari burgers on a hot plate cooking.
The budget-friendly Australian Nangari Burger Patties are unique in the mixture being runny and ladled rather than firm and shaped.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 6 Servings
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  • 1 pound ground beef
  • 1 yellow onion finely diced
  • 1/2 cup shredded carrot
  • 1 cup milk
  • 1 cup water
  • 1 cup self-rising flour
  • 2 teaspoons powdered chicken stock
  • 2 eggs
  • oil, for the flat top grill


  • 1 large bowl
  • ladle or large spoon


  • In a large bowl add the ground beef, onions, carrots, milk, water, flour, chicken stock powder, and eggs.
  • Stir all the ingredients until well combined. Be careful not to over stir as the fat will start to leave the main mixture.
  • Preheat a flat top grill or a griddle to a hot temperature, add the oil.
  • Ladle or spoon the burger patty mixture onto the grill plate and cook until brown and firm, about 6 minutes, then flip. Cook the other side until brown.
  • Serve the burger patties immediately. 

Nutritional Information

Calories: 326kcalCarbohydrates: 20gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 259mgPotassium: 362mgFiber: 1gSugar: 4gVitamin A: 1928IUVitamin C: 2mgCalcium: 81mgIron: 2mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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  1. 5 stars
    Well there you go. We live just down the road from Taldra and have cooked this burgers/ patties for year and never new that this was the history of these wonderful burgers/patties