Burgers were once just a staple of fast food. Something to grab on the go or as a treat. However, burgers have become an art form. Artisan burgers have taken the humble food to a new level, and with Australian Onions I’ve been able to make the most delicious burger with onion rings.
Burger with onion rings
Something I realised recently was that in the US, what we call burgers in Australia are sometimes called sandwiches. In the States, burgers are about the patty being ground meat and shaped. In Australia, our burgers are considered anything between a bun, and a sandwich is anything between slices of bread. I thought it was amazing that just a leap over the pond if I ordered a chicken burger I would get ground chicken! In Australia what you call a chicken sandwich we call a deep fried chicken burger!
This time, I am making a burger. And it’s a burger with onion rings. And, we’re making our own burger (burger patty for my Australian readers!) from scratch!
The patty
The crux of a burger is about the patty. It’s a simple mix of fatty mince meat (ground beef for my US-based readers!) and some dry flavours like onion and garlic. You could leave your patty a little plainer and just use ground mince however, I am going hard on those Australian Onions and including them here too!
Bacon and onion jam
Making a classic burger is about so many different elements, and one of them is the sauce. However, I’m using a Big Mac style special sauce and combining it with bacon and onion jam. A sweet yet savoury flavour profile to give the burger a surprising chutney like element and also to give it moisture.
Burger sauce
No burger is complete without a classic sauce. Easy to make and reminiscent of Thousand Island dressing, this one is simple to mix up and can be done with basically pantry staples as well. It will taste like a Big Mac burger but better!
Onion rings
What would a burger with onion rings be without the key ingredient: the onion rings! When going cooking, I use Australian Onions for these recipes. They’re always reliable onion that is malleable to being both battered and fried. And, I just couldn’t do a burger without it now. It gives it a crunchy element and even can be used as a side dish as well – everyone wins! Onion rings are such a great alternative to fries if you’re feeling a little fried out.
FAQ for burger with onion rings
What else can I add?
Burgers have such a tailored and customised taste. If you want to add a spicy bite, a touch of tabasco could be a great choice. Where I grew up, in Queensland, beetroot was a popular addition. Even a fried egg could be great!
What else can I serve bacon jam with?
Bacon jam can be served in so many delicious meals! While I like to serve it with a soft and creamy brie in a toastie, you can also use it on toast with scrambled eggs, in a bacon and egg roll or even a puff pastry tart. It also works perfectly as a condiment for your next hot dog or burger station. I have even made a batch of bacon jam to be served on my cheeseboard!
what bun should i make my burger with?
I love to use a brioche but if you can get your hands on these a potato or Hawaiian bun, they can make a great alternative. They are sturdy and can take on all the sauces.
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If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penn Photography.
Burger with onion rings
Ingredients
Beer battered onion rings
- 3 onions
- 80 g plain flour
- 80 g rice flour
- 2 g baking soda
- 2 g salt
- 1 tbsp sweet paprika
- 340 mL beer
- Vegetable oil for frying
Bacon & onion jam
- 350 g streaky bacon sliced
- 2 onions diced
- 2 tbsp brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1/2 lemon
Burger patty
- 1 kg beef mince
- 1 onion finely diced
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt + pepper
Burger sauce
- 1/2 cup kewpie mayo
- 2 tbsp ketchup
- 2 tsp American mustard
- 2 tsp pickle relish
- salt + pepper
Burger assembly
- Brioche bun
- 2 onion rings + extra for serving
- 2 burger patties
- 2 slices tasty cheese
- 2 tbsp burger sauce
- 1 tbsp bacon and onion jam
- 2 tbsp olive oil
- Lettuce
- Pickles
Instructions
Beer battered onion rings
- Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda, sweet paprika and salt. Using a whisk, slowly stir through the beer until there are no clumps and you have a runny and smooth batter. Make sure you don’t over whisk the batter as this will affect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 30 minutes.
- Peel the onions and slice them into 3cm rings. Separate the rings.
- On a high heat in a large pot, heat the oil to 190 degrees Celsius. Dip the onion rings into the batter and allow the excess batter to drip off. Carefully drop into the hot oil and cook for 2 – 3 minutes or until crispy and golden. Do this step in batches so you do not overcrowd the pot.
- Using a slotted spoon, remove the onion rings from the oil and place onto a wire rack. Season with sea salt.
Bacon & onion jam
- In a large cold fry pan, add the bacon. Turn the heat to high and fry the bacon until crispy and golden. Using a slotted spoon, scoop the bacon out of the pan and reserve the fat. If there is too much bacon fat, scoop some out of the pan making sure you leave 1 - 2 tablespoons behind.
- Turn the heat to low and add the onions. Cook for 30 minutes or until the onions have caramalised. Stir occasionally.
- To the pan with the onions, add the bacon, brown sugar, maple syrup and apple cider vinegar and cook for 30 - 40 minutes on a low heat until you are left with a sticky, thick and jam-like consistency.
Burger patty
- In a large bowl, add all ingredients with a generous amount of salt and pepper. Using your hands, mix all the ingredients together, squeezing to incorporate.
- Take roughly two tablespoons of mince and roll into a ball. Place onto a plate, cover and refrigerate until ready to cook. It’s important the meat is cold when cooking the patties.
Burger sauce
- In a small bowl, add all ingredients and mix until well combined.
Burger assembly (for 1 burger)
- In a medium fry pan on a medium heat, lightly drizzle with olive oil and toast the brioche bun until crispy and golden. Remove and set to the side.
- n the same fry pan on a high heat, drizzle 1 tablespoon of olive oil and bring to the heat. Place two burger patty balls into the pan, place baking paper over the patty and using a cooking weight, firmly push down into a thin patty. Cook for 2 minutes then flip. Cook another 1 minute, cover the pattys with a cheese slice and cover the pan with a lid to allow the cheese to steam and melt. Cook for an additional 1 minute or until the cheese has melted. Remove from the pan.
- Assemble the burger by smearing a layer of burger sauce onto the bun, followed by a lettuce leaf and then the beef pattys. Top the pattys with the bacon and onion jam, pickles and lastly the onion rings. Top with the second half of the brioche bun and serve immediately!
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