THICK BEEF BURGERS WITH GUACAMOLE, PICKLED PINK ONIONS AND SOUR CREAM

Ingredients

8 thick beef burger patties 6 Tbsp olive oil, for drizzling 2 red onion, grated 15 ml red wine vinegar, to serve 8 Heat & Eat Portuguese rolls 200 g guacamole exotic tomatoes 1 cup crème fraîche coriander, for serving icy cider, to serve 400 ml canola oil 140 g flour, plus extra for dusting 1 1/2 cups buttermilk 1 free-range egg, extra large, beaten 3 medium onions, finely sliced

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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