Crispy onion rings cheeseburger
These juicy burgers are simply perfection topped with crispy, beer-battered onion rings and Hellmann's mayonnaise. Just in time for the weekend.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 burgers
for the burger patties
- 500 g 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
for the onion rings
- 2 large onions sliced into 1cm rings
- 2 cups self-raising flour
- 1 x 330ml can beer
- pinch of salt
- oil for frying
for the burger
- 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 3/4 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.