After a hearty pub-style dinner at home? Try Darren Purchese’s Classic Burger with Pickled Onion Rings & Sweet Potato Wedges (RECIPE BELOW) for a flavour-packed dish that really hits the spot.
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Classic Burger with Pickled Onion Rings and Sweet Potato Wedges
Recipe by Darren Purchese
Prep 15 mins (+ standing, cooling & resting time)
Cooking 35 mins
2 brown onions
¼ cup (80ml) red wine vinegar
1 tbs caster sugar
800g gold sweet potato, peeled, cut into wedges
Sunflower oil, to shallow-fry
1 tbs chopped thyme or oregano
1 garlic clove, finely grated
500g beef mince
1 tbs Dijon mustard
1 tbs Worcestershire sauce
½ cup (50g) breadcrumbs
½ cup (75g) plain flour
1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
4 burger buns, split
100g tasty cheddar, thinly sliced
Dijon mustard, extra, to serve
¼ iceberg lettuce, leaves separated
2 tomatoes, thinly sliced crossways
1. Thickly slice 1 onion crossways to make rings. Combine the vinegar, sugar and a pinch of salt in a medium bowl. Add the onion rings and set aside for 10 mins or until the onion softens slightly. Drain.
2. Preheat oven to 170°C. Line a large baking tray with baking paper. Place the sweet potato in a large bowl. Drizzle with a little oil and season. Toss to combine. Arrange over the prepared tray. Bake for 30 mins or until golden brown.
3. Meanwhile, coarsely chop the remaining onion. Cook the chopped onion in a frying pan over low heat with the thyme, garlic and a little oil. Cook, stirring, for 4-5 mins or until the onion softens. Set aside to cool.
4. Place the mince, mustard, Worcestershire sauce, breadcrumbs, egg and the cooled onion mixture in a large bowl. Use your hands to mix until well combined. Divide into 4 equal portions and shape into patties. Transfer to a plate. Cover with plastic wrap and place in the fridge until needed.
5. Combine the flour, onion powder, garlic powder and paprika in a shallow bowl. Dip each onion ring in the flour mixture and turn to coat. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat to about 170°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Cook the onion rings, in batches, for 1-2 mins each side or until golden and crisp. Transfer to a plate lined with paper towel.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce: