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Beef burger with buttermilk onion rings and bacon aioli
Beef burger with buttermilk onion rings and bacon aioli
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in Curtis Stone's mouthwatering beef burger with crispy onion rings and savory bacon aioli.
Ingredients:
  • 200g sliced streaky bacon, finely diced
  • 300g mayonnaise
  • 185ml buttermilk
  • Canola oil, for deep-frying
  • 225g plain flour
  • 1 large brown onion, sliced into 3mm-thick rings, separated
  • 800g 3 Star beef mince
  • 4 hamburger rolls, toasted
  • 62.50 ml sliced pickled jalapeño chillies
  • 40g baby rocket leaves
Instructions:
  • To create the bacon aioli, fry the bacon in a large, heavy pan over medium-high heat until crispy, stirring occasionally for about 5 minutes. Place the cooked bacon on a paper towel-lined plate to cool. In a medium bowl, combine mayonnaise, bacon, 2 teaspoons of buttermilk, and season with salt and freshly ground black pepper.
  • Prepare the buttermilk onion rings by heating oil in a large, heavy saucepan to 175C.
  • Prepare separate shallow bowls for the remaining buttermilk and flour. Season the flour with 2 teaspoons of salt and 1/4 teaspoon of pepper. Coat the onion rings with the flour mixture, ensuring to shake off any excess before placing them on a wire rack. Dip the rings in the buttermilk, allowing any extra to drip off, then coat them again in the flour. Fry half of the onion rings, stirring constantly, until they turn golden brown and crispy, about 3 minutes. Use a slotted spoon to transfer the rings to a baking tray lined with paper towels, and season with salt immediately. Repeat the process with the remaining onion rings.
  • Preheat the barbecue to medium-high heat while shaping the beef mince into four 200g patties. Place the patties on a lined baking tray, slightly larger than the buns' diameter. Drizzle with oil and season generously with salt and pepper before grilling.
  • Grill the patties, oiled-side down, until browned, about 4 minutes. Flip and grill for 2-3 more minutes for medium-rare (or 1-2 minutes longer each side for medium). Let the patties rest for 3 minutes after grilling.
  • Evenly coat the bun tops and bottoms with the flavorful aïoli. Place a beef patty, jalapeño slices, onion rings, and rocket on each bun bottom. Finish by placing the bun tops, then serve and enjoy!

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