These juicy burgers are simply perfection topped with crispy, beer-battered onion rings and Hellmann's mayonnaise. Just in time for the weekend.
Course Burger, Cheeseburger, Onion rings
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Author Alida Ryder
for the burger patties
2garlic clovesfinely chopped
handful chopped parsley
pepper to taste
for the onion rings
2large onionssliced into 1cm rings
1x 330ml can beer
for the burger
Fresh bread bunshalved and toasted
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.