CHEESE BURGER WITH ONION RINGS AND CHIPS

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.