Ingredients:
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200g sliced streaky bacon, finely diced
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1 cup mayonnaise
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2/3 cup (185ml) buttermilk, divided
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Canola oil, for frying
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1 1/2 cups (225g) plain flour
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1 large brown onion, sliced into thick rings & separated
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800 grams lean beef mince
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4 Brumby’s White Hamburger Rolls
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Salad leaves
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1/4 cup sliced mild chilis (optional)
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40g rocket leaves (or salad leaves of choice)
Method:
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Step 1:
To make the bacon aioli, heat a large, heavy frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to cool. In a medium bowl, mix the mayonnaise, bacon and 2 teaspoons of buttermilk and season with salt and freshly ground black pepper.
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Step 2:
Meanwhile, make the buttermilk onion rings. Half-fill a large, heavy saucepan with oil and heat over medium-high heat until a thermometer registers 175C.
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Step 3:
Place the remaining buttermilk and flour in separate shallow bowls. Season the flour with 2 teaspoons salt and 1/4 teaspoons pepper. Toss the onion rings in the flour mixture, shaking off the excess and transfer to a wire rack. Working in batches, dip the rings in the buttermilk, letting the excess drip back into the bowl. Toss again in the flour. Fry half of the onion rings, stirring constantly with a wide slotted spoon, for 3 mins or until golden brown and crisp. Use the spoon to remove the rings from the oil and transfer to a baking tray lined with paper towels. Season immediately with salt. Repeat to cook remaining onion rings.
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Step 4:
To make the burgers, preheat the barbecue on medium-high heat. Line a baking tray with baking paper. Form the beef mince into four 200g patties and place them on the prepared baking tray. Flatten the patties so they’re slightly larger than the diameter of the buns. Drizzle the patties with oil and season generously with salt and pepper.
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Step 5:
Barbecue the patties, oiled-side down, for 4 mins or until browned. Turn the patties over and cook 2-3 mins longer for medium-rare doneness. (Cook 1-2 mins longer each side for medium doneness.) Remove the patties from the barbecue and rest for 3 mins.
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Step 6:
Spread the aioli over the bun tops and bottoms. Top each bun bottom with a beef patty, onion rings and rocket. Cover with the bun tops and serve.
To make the bacon aioli, heat a large, heavy frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to cool. In a medium bowl, mix the mayonnaise, bacon and 2 teaspoons of buttermilk and season with salt and freshly ground black pepper.
Meanwhile, make the buttermilk onion rings. Half-fill a large, heavy saucepan with oil and heat over medium-high heat until a thermometer registers 175C.
Place the remaining buttermilk and flour in separate shallow bowls. Season the flour with 2 teaspoons salt and 1/4 teaspoons pepper. Toss the onion rings in the flour mixture, shaking off the excess and transfer to a wire rack. Working in batches, dip the rings in the buttermilk, letting the excess drip back into the bowl. Toss again in the flour. Fry half of the onion rings, stirring constantly with a wide slotted spoon, for 3 mins or until golden brown and crisp. Use the spoon to remove the rings from the oil and transfer to a baking tray lined with paper towels. Season immediately with salt. Repeat to cook remaining onion rings.
To make the burgers, preheat the barbecue on medium-high heat. Line a baking tray with baking paper. Form the beef mince into four 200g patties and place them on the prepared baking tray. Flatten the patties so they’re slightly larger than the diameter of the buns. Drizzle the patties with oil and season generously with salt and pepper.
Barbecue the patties, oiled-side down, for 4 mins or until browned. Turn the patties over and cook 2-3 mins longer for medium-rare doneness. (Cook 1-2 mins longer each side for medium doneness.) Remove the patties from the barbecue and rest for 3 mins.
Spread the aioli over the bun tops and bottoms. Top each bun bottom with a beef patty, onion rings and rocket. Cover with the bun tops and serve.
