A Smash Burger is a ground beef patty that is smashed (squashed) after it’s placed on the grill. Not so pretty, but who needs pretty when something tastes so good?
Nangari Burger Patties
Nangari Burger Patties5 1 5 1
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.
500g mince (1 pound ground beef)
1 brown onion, finely diced
1/2 cup grated (shredded) carrot
1 cup milk
1 cup water
1 cup self raising (self rising) flour
1 packet instant chicken noodle soup or 2 teaspoons powdered chicken stock
oil, for the flat top grill
1 large bowl
ladle or large spoon
In the large bowl add the mince, diced onion, grated carrot, milk, water, flour, chicken soup, and eggs.
Stir all the ingredients until well combined, if over stirred then the fat will start to leave the main mixture.
Preheat a flat top grill or a griddle to a hot temperature and 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 also, then serve the burger patties immediately.