CHEESE BURGER WITH ONION RINGS AND CHIPS

Friday - - Food -

Prep time 1 hour 15 mins Cook­ing time 10 mins Serves 6

Olive oil, for fry­ing A small knob of but­ter 1 large onion, finely chopped 500g minced beef chuck (40% fat) 2 tsp Worces­ter­shire sauce 2 tsp tomato sauce 100g brown bread­crumbs 1 tsp chopped flat-leaf pars­ley 1 tsp chopped oregano 1 large egg 6 cheese slices Cos let­tuce, as re­quired 2 to­ma­toes, sliced Crispy onion rings (recipe be­low) 6 se­same ham­burger buns, halved and toasted on a grid­dle Chunky chips, to serve

Heat oil and but­ter in a fry­ing pan. Sauté onion un­til golden brown. Set aside to cool, then mix it with mince, sauces, bread­crumbs and herbs. Sea­son. Add egg and, us­ing your hands, mix un­til well com­bined (don’t over-mix). Di­vide into six pat­ties. Re­frig­er­ate for about an hour. Heat a gen­er­ous glug of olive oil in a fry­ing pan over medium heat. Cook the pat­ties for 4 min­utes with­out turn­ing them over, then flip. Add a slice of cheese to each patty, and cook for a fur­ther 5 min­utes, or to pref­er­ence. Al­low the pat­ties to rest for a few min­utes be­fore serv­ing. Place let­tuce, patty, tomato and onion rings on buns. Serve with chips.

To make the onion rings: Slice 2 large white onions into 0.5-thick roundels and sep­a­rate the rings. Com­bine 310g plain flour, 10g bak­ing pow­der and 10g salt. Dust each onion ring with the flour mix­ture. In a sep­a­rate bowl, whisk 2 eggs and 1 cup but­ter­milk. Grad­u­ally beat the liq­uid into the flour mix­ture to make a bat­ter. Dip each dusted onion ring in the bat­ter to coat, and shake gen­tly un­til they don’t drip. Place 160g crushed corn­flakes in a shal­low bowl and dip each onion ring in the crumbs, coat­ing it well, and shak­ing off any ex­cess. Heat oil in a large saucepan to about 180°C and deep-fry the onion rings for two to three min­utes each, or un­til golden brown. Re­move with a slot­ted spoon, and al­low to drain on pa­per tow­els. Sea­son to taste and keep warm in the oven.

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