The budget-friendly Australian Nungari Burger Patties are unique in the mixture being runny and ladled rather than firm and shaped.

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 not reducing the flavor.

These patties can be used to create hamburgers in the same way as thin patties that are cooked all the way through (which not that long ago was the only way they were cooked). There is also the option to use ground game meats in lieu of beef.

Recipe Directions

1. In the large bowl add the mince, diced onion, grated carrot, milk, water, flour, chicken soup, and eggs.

2. Stir all the ingredients until well combined, if over stirred then the fat will start to leave the main mixture.

3. Preheat a flat top grill or a griddle to a hot temperature and oil.

4. Ladle or spoon the burger patty mixture onto the grill plate and cook until brown and firm, about 6 minutes, then flip.

5. Cook the other side until brown also, then serve the burger patties immediately.