‘Bush Tucker’ Cheeseburger on Damper Bun
Serves 1
Ingredients
- 1 Tip Top Damper Bun
- 2 tsp canola oil
- ½ tsp sesame oil
- ½ brown onion, thinly sliced
- 1 garlic clove, sliced
- 1 beef pattie
- 1 thyme sprig, leaves picked, stem removed
- 1 tbsp mayonnaise
- 1 tsp Tasmanian pepper berry, ground
- ½ tsp lemon myrtle, ground
- 2 tbsp Outback Spirit tomato chutney
- 1 crunchy lettuce leaf, washed
- 1 slice smoked burger cheese
- 2 slices tomato
- 2 slices jalapeno, pickled
Method
Warm non-stick frying pan to medium heat. Add canola and sesame oils then garlic and onion, cook for 10 mins stirring regularly, then add thyme and ½ tsp pepper berry. Remove when the onions are cooked to your liking.
Turn pan to medium high heat, when hot, add beef and cook until caramelised on both sides. In the same pan toast the insides of the damper bun.
In a small bowl mix together the mayonnaise, remaining pepper berry and the lemon myrtle.
To build: Place base of the bun toasted side up on serving dish, spread bush tomato chutney, add lettuce, beef pattie, top with onions, add cheese, tomato and jalapeno. Spread mayo on the toasted lid of the bun, add to the burger mayo side down. Serve immediately for best results.
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