Onion ring burger

Ingredients

• 300 glean minced beef
• 200 gsirloin minced beef
• 1 tspsalt
• ½ tspground black pepper
• 1 tspdried onion flakes
• 1 very largeonion
• to tastecheddar
• 2eggs
• 120 g (1 cup)plain flour
• 110 g (1 cup)breadcrumbs

Instructions

1. 1

   Season the beef

   Put both types of minced beef in a bowl. Add the salt, pepper and onion flakes, then mix thoroughly.

2. 2

   Separate the onion

   Cut the onion into three sections and carefully separate the rings.

3. 3

   Fill the rings

   Press a layer of beef into each onion ring. Add a little cheddar, cover with more beef and press firmly until compact.

4. 4

   Coat the burgers

   Dip each one in flour, then egg, then breadcrumbs. For a thicker coating, dip it in egg and breadcrumbs once more.

5. 5

   Fry until golden

   Fry in very hot oil until golden, then serve while hot.

What is an onion ring burger?

This is a burger-shaped filling built inside onion rings rather than served in a bun: seasoned beef and cheddar are enclosed in onion, coated and fried. Onion rings are a familiar fried snack, while this version turns them into a substantial centrepiece.

The recipe combines two kinds of minced beef for its filling and uses a breadcrumb coating for a crisp shell. Pressing the meat firmly around the cheese helps the burger hold together as it fries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 40g carbs, 36g fat.

Most of the protein comes from the minced beef, eggs and cheddar; the flour and breadcrumbs supply much of the carbohydrate, while frying oil and cheddar contribute fat. Serve one burger with a generous salad or vegetables to add freshness and balance the plate.

Choosing the beef

Lean beef: the patinho provides a relatively lean part of the blend, while the sirloin adds another beefy flavour. Mix the two with the seasonings until evenly combined, but avoid compressing the mixture excessively at this stage.

Cheddar: add a little inside each ring, keeping it surrounded by beef. The amount is left to taste, so use enough for a cheesy centre without making the filling difficult to seal.

Keep the onion rings intact

Large onion: cut it into three sections and separate the rings carefully so they do not split. The rings act as the shape for the beef, so intact pieces are easier to fill and coat.

Compact filling: press a layer of beef into the ring, add cheddar, then cover it with more beef. Check that the cheese is enclosed and press the filling firmly into place.

Get an even coating

Order matters: coat each filled ring in flour, egg and then breadcrumbs. Work gently so the onion and meat stay together while you turn each one.

Thicker crust: the recipe suggests repeating the egg and breadcrumb stages for a more substantial coating. The extra layer can help cover the filling evenly.

Frying and doneness

Hot oil: fry the coated burgers in very hot oil, as directed, until their surfaces are golden. The recipe does not give a frying time, so use the colour as the stated cue and check that the beef is cooked through before serving.

Handle with care: turn the burgers gently so the coating stays in place. Serve them hot, when the cheddar is still soft inside.

What to serve alongside

Fresh sides: a crisp salad or sliced tomatoes can add contrast to the fried coating and rich beef filling. Keep accompaniments simple so the onion ring burgers remain the focus.

For a fuller meal, serve with a vegetable side or a small portion of chips. As the recipe is already coated and fried, a fresh side helps bring variety to the plate.

Recipe notes & tips

• Separate the onion rings slowly to avoid breaking them.
• Keep the cheddar in the middle of the filling rather than near the edge.
• Press the beef firmly around the onion and cheese so the filling is compact.
• Use a light touch when dipping the burgers to help the coating stay intact.
• For a thicker crust, repeat the egg and breadcrumb coating as described.
• Serve the burgers hot after frying.

Variations

• Extra cheddar: add a little more cheese inside each ring, taking care to seal it in.
• Peppery filling: increase the black pepper slightly for a more pronounced seasoning.
• Herb seasoning: mix dried herbs into the beef along with the salt and onion flakes.
• Double coating: repeat the egg and breadcrumb stages for a thicker crust.
• Fresh side: serve with a crisp salad to contrast with the fried coating.

Common mistakes to avoid

• Broken onion rings: separate them carefully so they remain sturdy enough to hold the filling.
• Loose filling: press the beef firmly around the cheese and into the onion ring.
• Exposed cheddar: cover the cheese completely with the second layer of beef.
• Patchy coating: dip each burger in flour, egg and breadcrumbs in that order.
• Coating coming away: handle the burgers gently while breading and frying.
• Serving before cooked through: golden colour is the recipe's cue for the outside, but check the beef is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven until hot throughout; the coating may soften during storage.

Frequently asked questions