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Gourmet Burger with Onion Rings
Recipe by Matt Howell
- Steps
- Ingredients
Ingredients
Brioche buns
Onion jam
Roasted tomato sauce
Patty
Onion rings
Aioli
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Steps
- Preheat oven to 200°C.
- For brioche, combine butter and flour in an electric mixer with dough hook. Add a pinch of salt, the sugar and yeast. Add eggs one at a time beating well between each addition. Add enough milk to bring dough together. Place in a lightly greased bowl, cover and prove in a warm place for 30 minutes. Knock the dough back then knead until smooth. Cut into 8 pieces. Shape dough into rolls and place on a greased baking tray. Brush tops with water and sprinkle with sesame seeds. Bake for 30 minutes or until golden and cooked through. Cool and split in half.
- For onion jam, heat oil and butter in a medium saucepan until butter is foaming, add onions, and toss to coat. Reduce heat to medium low and allow to cook slowly until onions have softened, about 10 minutes. Add cumin seeds and season with salt and pepper. Continue to cook onions for another 10-15 minutes or until deeply caramelised.
- For roasted tomato sauce, blanch tomatoes in boiling water, remove skin. Cut tomatoes in half. Squeeze the seeds into a sieve over a bowl. Sprinkle the seeds with 1 teaspoon salt and set aside 10 minutes to drain, reserve juice. Roughly chop the tomato flesh. Mix tomatoes, reserved juice, oil, basil and seasoning together in a small roasting dish. Roast for 15 minutes. Blend.
- For patty, heat 1 teaspoon oil in a small frying pan and toast spices over medium heat. Crush in a mortar with the pestle then combine with remaining ingredients. Shape into eight patties, place on a tray, cover and refrigerate 30 minutes. Heat remaining oil in a large frying pan and fry patties on each side until golden and cooked through.
- For onion rings, soak onions in milk with salt and pepper for 30 minutes then transfer milk and onions to a saucepan. Bring to the boil over high heat then strain the onions. Half-fill a saucepan with oil and heat over high heat until hot enough to deep fry. Coat the onion rings in flour, then egg, then panko crumbs. Deep fry until golden.
- For aioli combine egg yolk, mustard and garlic in a bowl. Whisk in grape seed oil a little at a time until thick.
- To serve, place patty on brioche bun bases, top with cheese, tomato sauce and onion jam. Spread aioli on brioche tops, top with lettuce and a slice of tomato. Serve with onion rings, tomato sauce and remaining aioli.
Notes
Preparation: 1 hour 40 minutes Cooking: 1 hour 30 minutes
