Put belly on the barbie
THE tantalising smell of onions wafting through the air, the clink of tongs snapping together, the chips, dips and carrot sticks laid out on the patio, and the sound of laughter as family and friends gather for a meal in the great outdoors. Yes, it’s barbecue season.
If you’re looking for something extra delicious to feed the gang, then whip up this burger on the barbie.
The pork belly gives the burger extra flavour, and it keeps the patty beautifully moist as it cooks.
Barbecue burger with crispy onion rings
SERVES: 4 PREP: 50 minutes COOK: 20 minutes
Ingredients
650g beef chuck steak, coarsely chopped 100g skinless pork belly, coarsely chopped 50g fresh white breadcrumbs
Few drops of Tabasco sauce Extra virgin olive oil, to brush
Handful of baby spinach leaves
2 tomatoes, sliced
4 bread rolls, split, chargrilled
80ml (1/3 cup) barbecue sauce
CRISPY ONION RINGS: 1 brown onion, thinly sliced into rings
150ml milk
2 tbsp plain flour Vegetable oil, to deep-fry
Method
1. Place the beef and pork belly in the bowl of a food processor. Pulse briefly until just minced. Transfer to a bowl. Add the breadcrumbs and Tabasco. Season. Use your hands to mix until combined and slightly sticky. Cover and place in the fridge for 30 minutes to chill. Divide into 4 portions and shape into patties.
2. Meanwhile, for the crispy onion rings, place the onion in a bowl. Pour over the milk. Set aside for 30 minutes to soak. Place flour in a bowl. Season well. Add enough oil to a large saucepan to reach 5cm up the side. Heat vegetable oil over medium-high heat to 180C on a cook’s thermometer. Drain the onion rings and toss in flour. Deep-fry, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.
3. Preheat a barbecue flat plate on medium-high. Brush the patties lightly with olive oil. Cook patties for 4 minutes each side or until lightly charred and cooked through. Transfer to a plate.
4. Divide spinach, tomato and patties among roll bases. Top with sauce, onion rings and roll tops.