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.
Course Burger, Cheeseburger, Onion rings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 burgers
Author Alida Ryder


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.
  • Serve immediately.