Pepper-crusted burger with onion rings

Name: Pepper-crusted burger with onion rings | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 400g Butcher's Selection Lean Beef Mince (Typically Less Than 5% Fat); 2tsp Worcestershire sauce; 4tsp English mustard; 4tbsp black peppercorns, crushed; 2tbsp white wine vinegar; 1tsp caster sugar; 1 red onion, thinly sliced; 1½tbsp rapeseed oil, plus oil for deep frying; 50g cornflour; 20g plain flour; 75ml sparkling water; 1 medium white onion, cut into thin slices and separated into rings; 4 brioche buns, halved; 4 eggs; 3tbsp light mayonnaise; 40g Asda Mild Bistro Salad; 2 vine tomatoes, sliced

Enjoy this mighty spicy-crust burger with onion two ways

By Asda Good Living,5th June 2018

(12 votes)

Cook: 50 Mins

Serves: 4

Price: £1.62 per serving

Nutritional Information

Each 430g serving contains

Energy
2679kj
641kcal

32%

Fat
27.5g

High
39%

Saturates
7.7g

Med
39%

Sugars
17.2g

High
19%

Salt
1.76g

High
29%

of your reference intake.
Typical energy values per 100g:
623kj/149kcal

Ingredients

400g Butcher's Selection Lean Beef Mince (Typically Less Than 5% Fat)

2tsp Worcestershire sauce

4tsp English mustard

4tbsp black peppercorns, crushed

2tbsp white wine vinegar

1tsp caster sugar

1 red onion, thinly sliced

1½tbsp rapeseed oil, plus oil for deep frying

50g cornflour

20g plain flour

75ml sparkling water

1 medium white onion, cut into thin slices and separated into rings

4 brioche buns, halved

4 eggs

3tbsp light mayonnaise

40g Asda Mild Bistro Salad

2 vine tomatoes, sliced

Method

Put the beef mince, Worcestershire sauce and half the mustard in a large bowl and mix with your hands. Divide into 4 and shape into patties.

Put the crushed peppercorns on a plate and coat each burger in them, pushing down so the pepper sticks. Put on a tray, cover in clingfilm and chill for at least 30 mins.

Meanwhile, put the vinegar and sugar in a pan and warm over a medium heat until the sugar dissolves completely. Remove from the heat and add the red onion. Leave to pickle for 15 mins, stirring regularly. Drain and pat the onion dry.

To make the onion rings, heat the oil in a deep-fat fryer or deep pan to 170C. Put the flours and sparkling water in a bowl and whisk to form a thin batter. Coat the white onion rings in the batter, carefully lower into the hot oil and fry for 2-3 mins until crisp. Use a slotted spoon to remove onto a plate lined with kitchen roll

Meanwhile, heat a BBQ or griddle pan to medium. Brush each side of the burgers with rapeseed oil and cook for 3-4 mins on each side until cooked through. Remove to a plate, cover with foil and leave to rest for 5 mins.

Put the buns, cut-side down, on the BBQ or griddle and toast for about 1 min, until golden.

Heat the remaining oil in a large, nonstick frying pan over a high heat and fry the eggs for 3 mins until the whites have set but the yolks are still runny.

Mix the mayonnaise with the remaining mustard and spread onto the base of each brioche bun. Top with the salad, tomatoes, a burger, pickled onions, a fried egg, onion rings and the bun lids.