Barbecue burger with crispy onion rings

Barbecue-burger-with-crispy-onion-rings

Prepare Time: 0:50 | Cook Time: 0:20 | Difficulty: EASY

Pork belly gives this amazing burger extra flavour, and it keeps the patty beautifully moist as it cooks.

Ingredients

Crispy onion rings

Nutrition

Energy

3582kJ

Fat saturated

14.90g

Fat Total

49.60g

Carbohydrate sugars

13.30g

Carbohydrate Total

40.40g

Dietary Fibre

3.10g

Protein

59.40g

Cholesterol

173.00mg

Sodium

602.00mg

All nutrition values are per serve.

Method

  1. Place the beef and pork belly in the bowl of a food processor. Pulse briefly until just minced. Transfer to a bowl. Add the breadcrumbs and Tabasco. Season. Use your hands to mix until combined and slightly sticky. Cover and place in the fridge for 30 minutes to chill. Divide into 4 portions and shape into patties.

  2. Meanwhile, for the crispy onion rings, place the onion in a bowl. Pour over the milk. Set aside for 30 minutes to soak. Place flour in a bowl. Season well. Add enough oil to a large saucepan to reach 5cm up the side. Heat vegetable oil over medium-high heat to 180C on a cook's thermometer. Drain the onion rings and toss in flour. Deep-fry, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.

  3. Preheat a barbecue flatplate on medium-high. Brush the patties lightly with olive oil. Cook patties for 4 minutes each side or until lightly charred and cooked through. Transfer to a plate.

  4. Divide spinach, tomato and patties among roll bases. Top with sauce, onion rings and roll tops.


Taste Magazine – November 2014 , Page 88

Recipe by Louise Pickford
Photography by Ian Wallace

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