Chicken burgers with onion rings
SERVES 4 PREPARATION: 20 MIN COOKING: 15 MIN
500ml (2c) oil
2 onions, cut into slices 375ml (1½c) flour
5ml (1t) baking powder 2,5ml (½t) salt
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.