Recipes, Beef Recipes

Ultimate cheeseburger & onion rings

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A cheeseburger, plain and simple. Everyone has their preferences when it comes to cooking and building a burger, and there are almost endless iterations. The one on offer here is a no-frills, no-fuss cheeseburger, just how I like them! A few things to note: I like to keep the lettuce big and crunchy as I think the whole thing benefits from that texture. Onions rings on this occasion, but clearly fries are also a valid option. And no bacon for me, although, again, it’s a fairly popular choice so if you want it, go for it. Finally, the cheese; just choose something that melts well and is delicious, and you can’t go too far wrong…

Serves 4 with a single patty or 2 with a double 😋

Ingredients

For the steak burgers

For the burger sauce

For the onions rings

Method

First make the burger sauce

  1. Combine all the ingredients in a bowl and mix together well. Taste for seasoning and adjust as necessary.

Then cook the burgers

  1. Season the patties well with fine sea salt.
  2. Pre-heat the grill on your oven.
  3. Set a frying pan, or griddle over a high heat and brush with a splash of vegetable oil.
  4. Once the pan or griddle is hot sear the patties for 1–1 ½ minutes on each side, then lay a slice of cheese on each patty and slide the pan under the grill to melt the cheese.
  5. Cut the brioche buns in half and toast the inside under the grill.
  6. Spoon burger sauce onto the base of the bun, then lay a piece of lettuce over it, a couple of slices of tomato on top of that. Season the tomatoes with a little salt. Then add the patty, followed by the sliced gherkins and another dollop of burger sauce and finally the lid.

Now for the onion rings

  1. Preheat your fryer, or a pot of oil on the stove to 180°C
  2. Separate the rings of sliced onions.
  3. Add 3 tablespoons of flour and the bicarbonate of soda to a mixing bowl and then, whilst whisking continuously, add the beer in a steady stream until you have a smooth batter.
  4. Toss the onion rings in the remaining flour with a good pinch of salt. Shake off any excess flour and transfer to the batter. Be sure to coat well in the batter and then fry in batches in the hot oil for 2-3 minutes, or until golden brown.
  5. Remove from the fryer and transfer to a bowl lined with kitchen towel. Season with salt.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.