CLASSIC CHEESEBURGER WITH CRUNCHY ONION RINGS AND CHUNKY CHIPS
Recipe Raphaella Frame-tolmie
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
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.