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.
Nangari Burger Patties Recipe
- 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.