Onion Rings

With the previous post’s spotlight on the cheeseburger i thought it would be fitting to post the recipe for the onion rings served with it. I’ve cooked onion rings quite a few times with varying success but these were the best ones ever. A bit messy and time consuming but well worth the effort and a perfect side for that burger or steak.

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1 large onion sliced less than 1cm thick.

1 1/4 cups plain flour.

1 tsp baking powder.

1 tsp salt.

1 egg.

1 cup milk.

3/4 cup panko breadcrumbs or dry breadcrumbs.

Vegetable oil for frying.

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Heat the oil in a large saucepan or deep fryer to 185degC.

In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

Onion rings

Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time until golden brown, watch they don’t burn as they will cook fast. Remove to paper towels to drain. You can keep them warm in the oven whilst cooking the following batches. Season with sea salt, and serve.

Mouth watering ;)
Mouth watering 😉

Original recipe from here.

Classic Cheeseburger

I’ve had a cheeseburger on the brain for a while now, it’s just something that i can’t get out of the system until i have one. For most people, and even in the past myself; to satisfy that cheeseburger craving you’d just hit McDonalds. Not tonight though.

I’ve been reading about what goes into the patty, what’s the best cheese to use, how to construct the burger. There are plenty of opinions and i’m going to have to subdue my own as well to keep to the rules that best allow me to say, ‘classic cheeseburger’. 🙂

It’s actually been a lot of fun reading random articles with the comments that follow, studying pictures on Google images. I’m now educated on cheeseburgers.

This is the basic structure on how to build a classic cheeseburger which i’ve stolen from here, it’s actually a good read and the comments are also worth looking at.

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Firstly with the patty; the simplest method and most common is do not add anything to your mince other than salt and pepper. I shaped my patty gently, not working the meat too hard into a round and cleaned up the edges with my thumb. A light seasoning of salt and pepper after you’ve formed the patty, you season the other side when you flip your meat.

I’ve made some BBQ sauces recently but keeping to the objective i’ve stuck with the classic ketchup. Fortunately i can use my home made pickles though 🙂

What cheese to use is another hot topic, i had some edam on hand so decided to use that, it melts well and that’s what you want here. Next time i’m going to try a Gruyere. IMG_9859

All the salad and condiments ready. I didn’t believe mayo was part of the classic cheeseburger so left it out.

I wanted to do a side dish for this and onion rings had also been a recent craving for me so cooked up a batch. Very messy and quite fiddly, at times i was wondering why i decided to do it. But in the end it was worth it , they were brilliant and the perfect accompaniment to my burger 🙂

Onion rings

The meat should be flame grilled in my opinion, it just adds that smokiness,  colour and char that a pan cannot give. Although i used the skillet it’s still not authentic enough, next time 🙂

Arrange your burger as per template and you have a mouth watering meal to dive into.

All the work and research payed off.
All the work and research payed off.