These juicy burgers are simply perfection topped with crispy, beer-battered onion rings and Hellmann’s mayonnaise. Just in time for the weekend.
It’s pretty much been burger central at the Ryder household over the last few weeks and I’m not even a little bit ashamed. Because let’s face it, burgers make the world go round. Amirite? I find that I’ve been craving them more often lately and I think it’s because I’ve been challenged by the folks from Hellmann’s to come up with a rocking burger recipe for their #RockYourBurger campaign. Now when it comes to burgers, I like ’em any style I can have ’em but a component that is ever present in my burgers is a good, healthy dollop of Hellmann’s mayonnaise. I have yet to find a shop-bought mayonnaise as delicious and creamy as Hellmann’s (It is after all the World’s no.1 mayo) and it’s therefore no surprise that I am always in possession of at least one jar. And so you can imagine my delight when they asked me to partake in their campaign.
The burger I designed combines two of my loves. Juicy cheeseburgers and crispy, beer-battered onion rings. Because onion rings next to a burger is great, but onion rings ON a burger…now that’s perfection. The onion rings add just the right amount of crunch to the burger and let me just tell you, the person you serve these to will hail you the ultimate burger king/queen. Guaranteed.
And if you think you can do better than me, I’d love to hear how you would #RockYourBurger. Hellmann’s is giving away a lovely hamper worth R1000 filled with loads of Hellmann’s goodies and a Yuppiechef voucher and all you have to do to enter is to share how you would #RockYourBurger in the comments below. This giveaway is open to residents of South Africa only and entries will close on Friday 9 September 2016.
- 500g beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup fresh breadcrumbs
- 1 egg, beaten
- handful chopped parsley
- 1 teaspoon salt
- pepper to taste
- 2 large onions, sliced into 1cm rings
- 2 cups self-raising flour
- 1x 330ml can beer
- pinch of salt
- oil, for frying
- Hellmann's mayonnaise
- Fresh bread buns, halved and toasted
- fresh lettuce
- sliced cheese
- sliced tomato
- For the burger patties, fry the onion and garlic until soft and fragrant then remove from the pan and allow to cool.
- Mix the onion mixture with the remaining patty ingredients then form 4 burgers and place in the fridge for 20 minutes.
- After 20 minutes, cook the burgers on a hot griddle/frying pan until cooked to your liking. Remove from the pan and allow to rest, covered, for 5-10 minutes.
- For the onion rings, heat enough oil for deep frying in a saucepan.
- In a bowl, combine the flour and salt then whisk in the beer until you have a thick, smooth batter. You might not need all the beer. I used around ¾ of a 330ml can for my batter.
- Coat the onion rings in flour and then in the batter then fry in the hot oil until golden brown and crisp.
- Remove from the oil and drain on kitchen paper.
- To make the burgers, add a generous dollop of Hellmann's to the bottom half of the toasted bun then top the lettuce, tomato, patty and a slice of cheese. Add the onion rings then sandwich the the top piece of the bun.
- Serve immediately.