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Barbecue burger with crispy onion rings
Barbecue burger with crispy onion rings
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
"Pork belly adds savory succulence to burgers, ensuring a juicy patty."
Ingredients:
  • 650g beef chuck steak, coarsely chopped
  • 100g skinless pork belly, coarsely chopped
  • 50g fresh white breadcrumbs
  • Few drops of Tabasco sauce
  • Extra virgin olive oil, to brush
  • Handful of baby spinach leaves
  • 2 tomatoes, sliced
  • 4 bread rolls, split, chargrilled
  • 80ml (1/3 cup) barbecue sauce
  • 1 brown onion, thinly sliced into rings
  • 150ml milk
  • 40.00 ml plain flour
  • Vegetable oil, to deep-fry
Instructions:
  • In a food processor, briefly pulse the beef and pork belly until minced. Transfer to a bowl, add breadcrumbs, Tabasco, and season. Mix with your hands until combined and slightly sticky. Chill in the fridge for 30 minutes. Divide into 4 portions and shape into patties.
  • For the crispy onion rings, soak sliced onion in milk for 30 minutes. Season flour and heat vegetable oil in a saucepan. Drain onions, coat in flour, and deep-fry in batches until golden and crisp. Drain on paper towel.
  • Preheat a barbecue flatplate over medium-high heat. Lightly brush the patties with olive oil and cook for 4 minutes on each side, or until they are lightly charred and cooked through. Transfer the patties to a plate.
  • Arrange the spinach, tomato, and patties evenly over the roll bases. Drizzle with sauce, add the onion rings, and cover with the roll tops.

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