Chicken burg­ers with onion rings


Drum Food - - CONTENTS -


500ml (2c) oil

2 onions, cut into slices 375ml (1½c) flour

5ml (1t) bak­ing pow­der 2,5ml (½t) salt

2 eggs

250ml (1c) milk

250ml (1c) dry bread­crumbs


500g chicken mince

2 gar­lic cloves, crushed

30ml (2T) Worces­ter­shire sauce 80ml (¹∕₃c) cider salt and pep­per

½ onion, thinly sliced

4 ba­con pieces, fat re­moved 4 eggs

4 burger rolls, halved

4 slices white ched­dar cheese hand­ful rocket

1 ONION RINGS Heat the oil in a deep pot. Sep­a­rate the onion slices into rings and set aside. In a bowl, com­bine the flour, bak­ing pow­der and salt. Dip the onion slices in the flour mix­ture un­til com­pletely coated and set aside.

2 Whisk the eggs and milk into the flour mix­ture. Dip the floured rings into the bat­ter and put on a wire rack to al­low the ex­cess bat­ter to drip off.

3 Put the bread­crumbs in a large bowl. Gen­tly toss the bat­tered onions in the bread­crumbs to coat evenly. Deep-fry a few rings at a time for 2 min­utes. Drain the fried rings on pa­per tow­els.

4 BURG­ERS Mix the mince with the gar­lic, Worces­ter­shire sauce, cider and sea­son with salt and pep­per. Com­bine with your hands un­til the mince is well in­cor­po­rated. Di­vide into four parts and shape into pat­ties.

5 Put a saucepan on medium heat and fry the burg­ers on both sides un­til golden and done. Fry the onion and ba­con in a sep­a­rate pan un­til the onion is soft and the ba­con is crispy. Trans­fer to a plate. Wipe the pan and re­turn to the heat. Add some oil and fry the eggs. As­sem­ble the burg­ers with the buns, pat­ties, cheese, rocket and onion rings.

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