Burger bun with Battered Onion Rings, loosely-fried minced meat, chili sauce, sour cream, pickled jalapeños
- 750 g. minced (ground) beef
- 50 ml. arachis oil
- 2 shallots, finely cut
- 1 dl. chili sauce
- salt and pepper
- 200 g. sour cream
- 50 g. olive oil
- ½ tsp. salt
- 10 hamburger buns with sesame seeds
- jalapeño rings, pickled
- lollo rosso and lollo bionda
‘A cross between the classic hamburger and a Sloppy Joe. This is real comfort food that’s easy and fast to make.’
- Warm the arachis oil in a frying pan and bake the minced meat loosely.
- Add the finely cut shallot to the pan and fry for a few minutes.
- Add in the chili sauce and allow the liquid to be absorbed.
- Season to taste with salt and pepper.
- In a separate bowl, mix the sour cream with the olive oil and season with salt to taste.
- Toast the hamburger buns according to the instructions on the package, or heat them briefly in the oven if you're using fresh bread.
- Deep-fry the Battered Onion Rings at 175°C for about 2:30 minutes.
- Cut the buns in half and toast the insides on a butter-coated baking tray or pan.
- Once done, cover the bottom half with a generous dollop of sour cream and add some lettuce.
- Scoop about 75 grams of the meat on top, before garnishing with the onion rings, sour cream and pickled jalapeño rings.
- Serve with extra chili sauce and onion rings.