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Damper Roll Smash Burgers

Prep time


Cook time





Easy - Med - Hard

Damper Roll Smash Burgers

Take your camp-side burgers to the next level with an Aussie take on an American classic, thanks to the team at KAON!


  • 500g Australian beef mince
  • 6-pack damper rolls
  • 1 brown onion
  • 1 iceberg lettuce head
  • 1 jar of tomato chutney
  • Mustard
  • Mayonnaise
  • 1 jar of pickles
  • Cheese slices
  • Salt and pepper
  • Butter (or olive oil)


  1. Pre-heat a pan to medium heat.
  2. Wash and portion the lettuce into pieces, slice the pickles, and chop the brown onion into small strips while the pan is heating.
  3. Once hot, season the pan with oil or butter and place the chopped onion into six small patty-sized piles around the edges of the pan.
  4. While the onion is grilling, portion and roll the minced beef into six balls.
  5. Once the onion starts to caramelise on the edges, it’s time to smash the patties. Take your pre-rolled beef mince and place each portion on top of one pile of onion.
  6. Place a spatula directly on top of the ball of mince and, using a pair of tongs, apply firm pressure to the mince to smash it into the onions and into the shape of a patty. The thinner the patty, the better!
  7. Once all the patties have been smashed, season with salt and pepper.
  8. Let cook for 1-2 minutes until the base has caramelised and the patty is starting to cook through.
  9. Flip the patty and season the other side with more salt and pepper to taste.
  10. After 1-2 more minutes of grilling, place a cheese slice on each patty and cover the pan with a lid to melt the cheese.
  11. While the cheese is melting, slice the damper rolls in half and brush the cut side with butter or oil.
  12. Once the cheese is melted on the patties, remove them from the pan and set aside. Using the same pan on high heat, place the damper rolls with the cut-side down to toast the buns.
  13. Remove the buns from the pan. Spread mayonnaise on each damper roll and top with lettuce. Add the beef patty and any extra grilled onions. Add the sliced pickles and top off with chutney and a drizzle of mustard – and enjoy!


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