Burger with onion rings and bacon and onion jam
Ingredients
Method
In a large cold fry pan, add the bacon. Turn the heat to high and fry the bacon until crispy and golden. Using a slotted spoon, scoop the bacon out of the pan and reserve the fat. If there is too much bacon fat, scoop some out of the pan making sure you leave 1 - 2 tbsp behind.
Turn the heat to low and add the onions. Cook for 30 minutes or until the onions have caramelised. Stir occasionally.
Add the bacon, brown sugar, maple syrup and apple cider vinegar to the pan with the onions and cook for 30 - 40 minutes on a low heat until you are left with a sticky, thick and jam-like consistency.
Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda, sweet paprika and salt. Using a whisk, slowly stir through the beer until there are no clumps and you have a runny and smooth batter.
Make sure you don’t over whisk the batter as this will affect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 30 minutes.
Peel the onions and slice them into 3cm rings. Separate the rings.
On a high heat in a large pot, heat the oil to 190 degrees Celsius. Dip the onion rings into the batter and allow the excess batter to drip off. Carefully drop into the hot oil and cook for 2 – 3 minutes or until crispy and golden. Do this step in batches so you do not overcrowd the pot.
Using a slotted spoon, remove the onion rings from the oil and place onto a wire rack. Season with sea salt.
In a large bowl, add all ingredients with a generous amount of salt and pepper. Using your hands, mix all the ingredients together, squeezing to incorporate.
Take roughly two tablespoons of mince and roll into a ball. Place onto a plate, cover and refrigerate until ready to cook. It’s important the meat is cold when cooking the patties.
In a small bowl, add all ingredients and mix until well combined.
In a medium fry pan on a medium heat, lightly drizzle with olive oil and toast the brioche bun until crispy and golden. Remove and set to the side.
In the same fry pan on a high heat, drizzle 1 tablespoon of olive oil and bring to the heat. Place two burger patty balls into the pan, place baking paper over the patty and using a cooking weight, firmly push down into a thin patty. Cook for 2 minutes then flip. Cook another 1 minute, cover the patties with a cheese slice and cover the pan with a lid to allow the cheese to steam and melt. Cook for an additional 1 minute or until the cheese has melted. Remove from the pan.
Assemble the burger by smearing a layer of burger sauce onto the bun, followed by a lettuce leaf and then the beef patties. Top the patties with the bacon and onion jam, pickles and lastly the onion rings. Top with the second half of the brioche bun and serve immediately!
Ingredients
Directions
In a large cold fry pan, add the bacon. Turn the heat to high and fry the bacon until crispy and golden. Using a slotted spoon, scoop the bacon out of the pan and reserve the fat. If there is too much bacon fat, scoop some out of the pan making sure you leave 1 - 2 tbsp behind.
Turn the heat to low and add the onions. Cook for 30 minutes or until the onions have caramelised. Stir occasionally.
Add the bacon, brown sugar, maple syrup and apple cider vinegar to the pan with the onions and cook for 30 - 40 minutes on a low heat until you are left with a sticky, thick and jam-like consistency.
Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda, sweet paprika and salt. Using a whisk, slowly stir through the beer until there are no clumps and you have a runny and smooth batter.
Make sure you don’t over whisk the batter as this will affect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 30 minutes.
Peel the onions and slice them into 3cm rings. Separate the rings.
On a high heat in a large pot, heat the oil to 190 degrees Celsius. Dip the onion rings into the batter and allow the excess batter to drip off. Carefully drop into the hot oil and cook for 2 – 3 minutes or until crispy and golden. Do this step in batches so you do not overcrowd the pot.
Using a slotted spoon, remove the onion rings from the oil and place onto a wire rack. Season with sea salt.
In a large bowl, add all ingredients with a generous amount of salt and pepper. Using your hands, mix all the ingredients together, squeezing to incorporate.
Take roughly two tablespoons of mince and roll into a ball. Place onto a plate, cover and refrigerate until ready to cook. It’s important the meat is cold when cooking the patties.
In a small bowl, add all ingredients and mix until well combined.
In a medium fry pan on a medium heat, lightly drizzle with olive oil and toast the brioche bun until crispy and golden. Remove and set to the side.
In the same fry pan on a high heat, drizzle 1 tablespoon of olive oil and bring to the heat. Place two burger patty balls into the pan, place baking paper over the patty and using a cooking weight, firmly push down into a thin patty. Cook for 2 minutes then flip. Cook another 1 minute, cover the patties with a cheese slice and cover the pan with a lid to allow the cheese to steam and melt. Cook for an additional 1 minute or until the cheese has melted. Remove from the pan.
Assemble the burger by smearing a layer of burger sauce onto the bun, followed by a lettuce leaf and then the beef patties. Top the patties with the bacon and onion jam, pickles and lastly the onion rings. Top with the second half of the brioche bun and serve immediately!