Beef burgers
| Serves: | Makes 8 burgers |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Serve with a side of battered onion rings and icy cider. |
| Prep Time: | 15 minutes |
Ingredients
- 8 thick beef burger patties
- 6 Tbsp olive oil, to drizzle
- 2 red onion, grated
- 1 cup red wine vinegar, to serve
- 8 Heat & Eat Portuguese rolls
- 200 g guacamole
- 800 g exotic tomatoes, sliced
- 2 x 250 g tubs crème fraîche
- coriander, for serving
- icy cider, to serve
- 400 ml canola oil, plus extra for greasing
- 125 g flour
- 1 1/2 cups buttermilk
- 1 free-range egg, extra large, beaten
- 1 medium onions, finely sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pan-fry the beef burger patties on a griddle pan in 2 T olive oil until nicely charred and cooked through.
- Thinly slice the red onions and simmer with the red wine vinegar in a small saucepan for 3 to 5 minutes until slightly softened. Remove from the heat and allow to cool.
- To make the beer-battered onion rings, heat the oil and whisk together the flour, buttermilk and beaten egg to form a batter.
- Dip the sliced onions into the buttermilk batter to coat and carefully drop into the hot oil and fry for a couple of seconds until golden brown.
- Remove using a slotted spoon and drain on kitchen paper before seasoning with sea salt.
- Arrange the beef burger patties on the toasted rolls and top with a generous spoonful of guacamole, sliced tomatoes, the pink pickled onions, a good dollop of crème fraîche and fresh coriander.
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