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Beef burgers with garlic mayo & onion rings
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Who doesn’t love a juicy burger once in a while? We’ve served this with some delicious homemade accompaniments. They require a little bit of effort, but you’ll be rewarded with an utterly delicious dinner. Get the napkins ready!
1 large sweet potato
About 100ml sunflower oil for frying, plus 2 tbsp extra for roasting
¼ tsp hot smoked paprika
4 garlic cloves, skin left on
2 brioche buns, halved
2 Gourmet Burger Kitchen Beef Burgers
½ onion, cut into 1cm slices
1 tbsp whole milk
3 tbsp plain flour, seasoned
2 tbsp light mayonnaise
2 tbsp tomato chutney
handful lettuce leaves
2-3 tomatoes, sliced
1. Preheat the oven to 200˚C, gas mark 6. Cut the sweet potato into wedges, toss with 1 tbsp oil and the paprika, season and put on a parchment-lined baking tray. Wrap the garlic cloves in a sheet of foil and put on the same tray. Roast for 30 minutes, turning the wedges halfway through.
2. Meanwhile, heat a griddle or frying pan over a medium-high heat. Toast the halved buns in the pan for 1 minute, then set aside. Add the burgers and cook for 6-7 minutes on each side, ensuring the burgers are thoroughly cooked, the juices run clear and there is no pink meat. Cover and leave to rest.
3. Heat about 0.5cm oil in a large non-stick frying pan over a medium heat. Separate the onion slices into rings, toss with the milk, then toss in a bowl with the seasoned flour. Fry for 2-3 minutes on each side until golden; set aside.
4. Remove the garlic from the foil; squeeze the bulbs from the skin. Mash with a fork and mix into the mayo. Spread the bottom bun halves with the chutney, then layer with lettuce and tomato. Add the burgers and onion rings, then the bun tops spread with the garlic mayo. Serve with the wedges.
Add some watercress sprigs and sliced pickled cucumbers to the burgers for extra bite.
This recipe appeared within the May 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in April 2019.