Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

olive oil for fry­ing a small knob of but­ter 1 large onion, finely chopped 500g minced beef chuck

(40 per cent fat) 2t Worces­ter­shire sauce 2t tomato sauce 100g brown bread­crumbs 1t each of flatleaf pars­ley and

chopped oregano 1t salt black pep­per 1 large egg 2 large onions 310g cake flour 10g bak­ing pow­der 10g salt 2 large eggs 1 cup but­ter­milk 160g finely crushed corn­flakes 2ℓ veg­etable oil for fry­ing 3–4 large pota­toes veg­etable oil, for fry­ing salt 300g Huguenot cheese or

Bo­erenkaas, sliced 6 sesame ham­burger buns cos let­tuce 2 toma­toes, sliced

Serves 6

Heat the olive oil and but­ter in a fry­ing pan and sauté the onion un­til golden brown. Re­move from the heat and set aside to cool. Place the minced beef chuck in a bowl and add the onion, Worces­ter­shire sauce, tomato sauce, brown bread­crumbs and herbs, and sea­son with 1t salt and pep­per. Crack the egg into the bowl and, us­ing your hands, lightly mix all the in­gre­di­ents to­gether un­til well com­bined, but be care­ful not to over­mix. Di­vide the mix­ture into six por­tions, gen­tly roll each one into a meat­ball and flat­ten slightly into a patty. Place on a bak­ing tray and re­frig­er­ate for about an hour.

To make the onion rings, cut two large onions into 0.5cm-thick slices and sep­a­rate into rings. Com­bine the flour, bak­ing pow­der and salt into a bowl, and dust each onion ring in the mix­ture, then set aside.

In a sep­a­rate bowl, whisk the eggs and but­ter­milk to­gether. Grad­u­ally beat the liq­uid into the flour mix­ture to make a bat­ter.

Dip each of the dusted onion rings in the bat­ter to coat, and shake gen­tly un­til they don’t drip. Place the crushed corn­flakes in a shal­low bowl and dip each of the onion rings in the corn­flake crumbs, coat­ing them well, shak­ing off any ex­cess. Heat the veg­etable oil in a large saucepan to about 180°C and deep-fry the onion rings for two to three min­utes each, un­til golden brown. Re­move with a slot­ted spoon, and drain on pa­per tow­els. Sea­son to taste and keep warm in the oven.

To make the chips, bring a large pot of salted wa­ter to boil. Cut the pota­toes into chunky ba­tons and par­boil for about four min­utes, un­til just be­gin­ning to soften. Drain well, and spread the chips out on a clean tea towel, pat­ting them dry with pa­per towel. Work­ing in batches, fry the chips for about six min­utes or un­til golden brown and be­gin­ning to crisp. Care­fully re­move from the oil with a slot­ted spoon and place on pa­per tow­els to drain. Sprin­kle salt over them and keep warm in the oven un­til ready to serve.

Heat a gen­er­ous glug of olive oil in a large grid­dle or fry­ing pan over medium heat. Cook the pat­ties for four min­utes with­out turn­ing them over, then flip each one. Add a slice of cheese on top of each patty, and cook for a fur­ther five min­utes, or to pref­er­ence. Al­low the pat­ties to rest for a few min­utes be­fore serv­ing.

Slice the buns in half and lightly toast the cut side in a dry fry­ing pan. But­ter the bot­tom half of the burger bun if de­sired. Ar­range the let­tuce on the bot­tom of the bun and top with the cheesy burger patty. Add a cou­ple of tomato slices and top with the onion rings. Serve with the chunky chips on the side.

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