Barbecue burger with crispy onion rings

Recipes / Meat

Pork belly gives this amazing burger extra flavour, and it keeps the patty beautifully moist as it cooks.

Recipe «Barbecue burger with crispy onion rings» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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 barbecue sauce, 1 brown onion, thinly sliced into rings, 150ml milk, 2 tbsp plain flour, Vegetable oil, to deep-fry.

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 barbecue sauce 
  • 1 brown onion, thinly sliced into rings 
  • 150ml milk 
  • 2 tbsp plain flour 
  • Vegetable oil, to deep-fry 

Instructions

  1. Place the beef and pork belly in the bowl of a food processor. Pulse briefly until just minced. Transfer to a bowl. Add the breadcrumbs and Tabasco. Season. Use your hands to mix until combined and slightly sticky. Cover and place in the fridge for 30 minutes to chill. Divide into 4 portions and shape into patties.
  2. Meanwhile, for the crispy onion rings, place the onion in a bowl. Pour over the milk. Set aside for 30 minutes to soak. Place flour in a bowl. Season well. Add enough oil to a large saucepan to reach 5cm up the side. Heat vegetable oil over medium-high heat to 180C on a cooks thermometer. Drain the onion rings and toss in flour. Deep-fry, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.
  3. Preheat a barbecue flatplate on medium-high. Brush the patties lightly with olive oil. Cook patties for 4 minutes each side or until lightly charred and cooked through. Transfer to a plate.
  4. Divide spinach, tomato and patties among roll bases. Top with sauce, onion rings and roll tops.