SPICED BURGERS WITH CHILI ONION RINGS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 large poblano chile pepper
1 14-ounce bag frozen onion rings
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
½ cup spicy ketchup
1 tablespoon chopped fresh cilantro
Grated zest and juice of 1 small lime
1¼ pounds lean ground beef
1 tablespoon vegetable oil
4 sesame hamburger buns, split and toasted
4 small romaine lettuce leaves


To Make:

1. Preheat the broiler. Put the poblano on a baking sheet and broil,
turning, until charred in spots, about 8 minutes. Transfer to a plate
and let cool. Reduce the oven temperature and bake the onion rings
as the label directs. Season with salt, pepper and ¼ teaspoon each
chili powder and cumin.

2. Meanwhile, combine the ketchup, cilantro, a pinch of lime zest
and half of the lime juice in a small bowl; add more lime juice and
salt and pepper to taste. Refrigerate until ready to use.

3. Mix the ground beef, ½ teaspoon lime zest and the remaining
1¾ teaspoons chili powder and ¾ teaspoon cumin in a large bowl
with your hands until just combined. Form into four ¾-inch-thick
patties; season both sides with salt and pepper. Heat the vegetable
oil in a large nonstick skillet over medium-high heat. Add the burgers
and cook until browned, 2 to 3 minutes per side for medium rare.

4. Peel, stem and seed the broiled poblano; cut into strips. Place the
burgers on the buns with the ketchup sauce, lettuce and poblano.
Serve with the onion rings and the remaining ketchup sauce.

Per serving: Calories 620; Fat 28 g (Saturated 8 g); Cholesterol 83 mg;
Sodium 923 mg; Carbohydrate 57 g; Fiber 4 g; Sugars 13 g; Protein 33 g

Classic Buttermilk Onion Rings

• 2 cups well shaken buttermilk
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 yellow onions, 2 lbs total
• 2 1/4 cups all purpose flour
• 1 tbsp kosher or sea salt
• 3/4 tsp ground cayenne pepper
• Canola or vegetable oil
• Ranch Dressing
• Ketchup
• Barbecue Sauce

To Make:

 1. In a large bowl, whisk the buttermilk, paprika, cumin and pepper.

2. Cut the onions crosswise into 1/2 inch thick slices. and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.

3. Meanwhile in a large shallow bowl whisk the flour, salt and cayenne pepper.

4. Preheat the oven to 200°F.

5. Line a sheet pan with parchment paper.

6. Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep=fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350°F - 375°F

7. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture.

8. Carefully add the onion rings to the hot oil and cook until they are golden, 2-4 minutes, turning once. Using tongs transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture,

9. Serve onion rings right away, with your choice of condiment.

Spicy Red-Chili Onion Rings

• 2 large onions, peeled, cut into 0.5cm thick slices, separated into rings
• 120ml buttermilk
• 2 tbsp plain flour
• 1 tbsp corn flour
• 1 tbsp red chilli powder
• 1 tsp ground cumin 
• 1 tsp smoked paprika
• ½ tsp garlic powder 
• Vegetable oil for deep frying

To Make:

1 Place the onions in a bowl, pour the milk over, and leave to stand for 30 minutes.

2. In a large bowl, mix together the flour, cornflour, spices and garlic powder along with a little salt and sugar.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat it to 180ºC.

4. Taking a few onion rings at a time, remove them from the milk, then dip them into the flour coating.

5. Fry until golden, remove and drain on kitchen paper, and serve.

Over-The-Top Burger

Credit Chatelaine June 2015

Makes 4 Burgers

 

• 2 tbsp canola oil, divided
• 1 onion, finely chopped
• 3/4 tsp salt, divided
• 1kg medium ground beef

Toppings:

• 8 thin slices smoked cheddar (about 65g)
• 4 brioche buns, sliced and toasted
• 1/2 cup Chatelaine Sauce
• 8 strips bacon, cooked
• 8 Onion Rings, fried
• 1 cup shredded iceberg lettuce
• 2 tomatoes, sliced thinly
• 2 dill pickles, thinly sliced

To Make:

1. Warm chargrill or pan grill to medium heat. To a medium trying pan add 1 tsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 minutes. Transfer to a plate to cool.

2. Stir cooled onions into beef, just until combined. Divide mixture into 8 even portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh ground black pepper.

3. Cover burgers with remaining 1 tbsp oil, both sides. Place on grill and cook each side 3-4 minutes. Top each burger with cheese, allow to melt.

4. Spread buns with Chatelaine Sauce. Layer with two burgers, then bacob, onion rings, lettuce, tomato and pickles. Cover with top bun half.

English Pub Style Fried Onion Rings

• 250g plain flour
• 60g cornflower
• 300ml sparkling beer
• 300ml soda water
• 2 Spanish onions, sliced into rings
• Vegetable or sunflower oil for deep frying

To Make:

1. Place the flours in a large bowl and whisk together. Add the beer and soda water and mix well to incorporate. Whisk vigorously to get rid of any lumps.

2. Let it stand for 10 minutes and then whisk again for 30 seconds.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat to 180°C.

4. Dip the onion rings in the batter and fry for 2-3 minutes, turning once, until golden. Drain on kitchen paper.