Aussie damper Wagyu burger

Aussie damper Wagyu burger

Have You Eaten
Billy Law

Everyone should have a good burger recipe in their cooking repertoire. I love a good ole Aussie burger with a thick, juicy beef pattie sandwiched between a soft crumbly damper roll. And don’t forget the beetroot; it’s not an Aussie burger without it! This is a recipe that I like to cook in the outdoors with nothing but a campfire. I reckon the damper roll can be listed as one of the seven wonders of the culinary world, as it doesn’t need yeast or baking powder to rise — all it needs is a bottle of beer! How true-blue Aussie is that?

Damper buns


Quantity Ingredient
300g self-raising flour, plus extra for dusting
60g butter, melted
1 teaspoon salt
150ml beer
2 tablespoons milk, for brushing

Wagyu beef patties

Quantity Ingredient
600g minced wagyu beef
1 onion, finely diced
1 teaspoon ground cumin seeds
1 teaspoon finely chopped rosemary
110g dry breadcrumbs
1 egg, lightly beaten
2 tablespoons smoked barbecue sauce, (see note)
pinch salt and freshly ground black pepper
1 whole large beetroot, with skin on
300g frozen shoestring fries
vegetable oil, for deep-frying
sea salt flakes
8 slices cheddar cheese
4 eggs
1 cos lettuce, stalk removed, washed and leaves picked
Chilli onion jam


  1. Preheat the oven to 200°C. Lightly dust a baking tray with flour. To make the damper buns, put all the ingredients, except the milk, in a bowl. Use a fork to mix everything together until it forms a rough dough, then transfer the dough to a floured surface and knead for 5 minutes, or until the dough is smooth. If the dough is a bit wet, add a little more flour until it no longer sticks to your hands. Roll the dough into a log, then divide it into 4 equal portions. Roll each portion into a small ball, then use your palms to flatten the dough into a disc, about 2.5 cm thick. Place the dough discs on the prepared tray. With a sharp knife, score a cross on each, then brush the top with milk. Bake for 20 minutes, then reduce the heat to 180°C and bake for a further 15 minutes, or until the buns are golden brown.
  2. To make the beef patties, put all the ingredients in a large bowl, and use your hands to mix everything together until well combined. Take 180 g of the mixture, roll it into a ball, then flatten slightly. Repeat to make 4 beef patties in total. Cover and refrigerate for 1 hour before cooking.
  3. Cook the beetroot in a pot of boiling water for 1 hour, or until tender. Drop the beetroot into cold water to cool, then peel the skin off and thinly slice the beetroot. Set aside.
  4. For the shoestring fries, pour the oil into a medium saucepan until about half full, then heat the oil to 180°C over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick into the hot oil — if the oil starts steadily bubbling around the chopstick, it’s ready. Working in batches, take a handful of the frozen fries and carefully drop them into the hot oil; fry until golden brown. Remove and drain on paper towel, then sprinkle with salt.
  5. Preheat the barbecue to medium–high. Use a spatula to flatten the patties slightly, then cook for 5 minutes on each side. Place 2 slices of cheese on each pattie, close the lid and let the cheese melt for a minute or so. Fry the eggs, sunny side up.
  6. To assemble the burgers, cut the damper buns in half, spread the cut halves with some butter and toast them on the barbecue, cut sides down. Place the buns on a serving plate, put some lettuce on the bottom bun, top with a beef pattie, a spoonful of chilli onion jam, 2 slices of beetroot and finally top with a fried egg. Serve with the fries on the side.


  • Use a good-quality smoked barbecue sauce, such as Masterfoods, Jack Daniels or HP, as it adds a nice depth of smoky flavour to the burger. You can find bottles of smoked barbecue sauce in major supermarkets or fine food stores.
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