This is the good ole Aussie burger with a twist. Instead of the standard beef mince, that the Aussie burger is known for, I have used camel mince.
Why? Are camels even Australian?
Well, they are as Australian as cows. But no, camels are not native to Australia, but we do have our own particular camel… The Feral Camel.
There are reportedly over a million feral camels roaming Australia. First introduced to Australia in the 1840s, camels, imported from India and Afghanistan, were used as ‘beasts of burden’ during the exploration and settlement of Australia, especially in arid areas.
Camels were released into the wild after motorised transport replaced the use of camels in the early 20th century. The releases, as well as escaped or stolen camels, resulted in a fast-growing feral population.
Our Camp Kitchen
We cooked our camel burgers in the East MacDonnell Ranges at the Ross River Camping Ground in the Northern Territory.
For the patties
500g minced camel
1/2 small brown onion, very finely chopped
2 cloves of garlic, very finely chopped or crushed
2 tablespoon Worcestershire Sauce
1 teaspoon Tabasco sauce
1 teaspoon black pepper, coarsely cracked
1 egg yolk
1/2 cup of fine bread crumbs
For the burger
4 hamburger buns
4 rashers of bacon
4 – 8 slices of tinned beetroot
Mix all the “patty” ingredients well, using your hands, until very well blended. Shape into four patties.
Heat your hot-plate (or the lid of your camp oven) until hot and spray with oil. Cook the patties over a small fire or coals until cooked through and browned. Remove the patties and keep warm. Cook the bacon and fry the eggs.
To create the perfect Aussie burger halve the hamburger bun and spread the bottom half with mustard and tomato sauce and spread mayonnaise on the top half.
Then start to stack you burger ingredients on the bottom half of the hamburger bun. First the meat patty, then the cheese, bacon, onion, tomato, beetroot, pickles and lettuce. Slap the top half of the bun on top and bon appétit or as the Aussie’s say “dig in!”
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