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Crispy Onion Rings Cheeseburger
Medianoche Sandwiches on Brioche Rolls
4 Turano Brioche Rolls
500g beef mince
1 onion, finely chopped
2 large onions, sliced into ½ inch rings (for the onion rings)
2 cups self-raising flour
1 can of beer
Oil, for frying
2 garlic cloves, finely chopped
1 cup breadcrumbs
1 egg, cracked and beaten
Handful of chopped parsley
Fresh lettuce leaves
4 slices of desired cheese
1 tomato, sliced
Salt, to taste
Pepper, to taste
For the burger patties, fry the onion and garlic until soft and fragrant. Remove from the pan and allow to cool. Mix the onion mixture with the remaining patty ingredients then form 4 burgers. Place in the fridge to cool for 20 minutes. Cook the burgers to your liking in a griddle or cast-iron pan. Remove from the pan and allow to rest, covered, for 5-10 minutes.
For the onion rings, heat enough oil for frying in a saucepan. Combine the flour and salt in a bowl, and whisk in the beer until you have a smooth, thick batter. Coat the onion rings in the flour, then the batter. Fry until golden and crisp. Remove from the oil and transfer to a paper-towel covered plate.
To assemble the burgers, split the rolls and lightly toast or grill them. Place a generous dollop of mayonnaise on the bottom side of the bun, followed by lettuce, tomato, patty, and a slice of cheese. Add the onion rings and the top side of the bun. Serve immediately and enjoy.
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