- Ingredients
- FOR THE MUSHROOM MAYONNAISE:
- 300l low-fat mayonnaise
- 1tbsp MAGGI Mushroom Liquid Concentrated Fonds
- FOR THE HAMBURGERS:
- 3tbsp MAGGI Beef Liquid Concentrated Fonds
- 10 good-quality quarter pounder beef burgers
- 10 sesame-seed burger buns
- ½ head iceberg lettuce, shredded
- 10 slices Monterey Jack cheese
- 10 gherkins, sliced lengthwise
- FOR THE ONION RINGS:
- 1 onion, sliced into thick rings
- 100g plain flour
- 1 egg, beaten
- Crunchy Bake
- 150g MAGGI Garlic & Herb Crunchy Bake
- 150g MAGGI Lemon & Herb Crunchy Bake
Hamburger with Mushroom Mayo and Onion Rings
Ingredients
Method
Method
Prepare the mushroom mayonnaise by stirring together the mayonnaise and mushroom fonds. Set aside.
Use a pastry brush to brush the beef fond over the burger patties. Cook in an oven preheated to 180˚C for 15-20 minutes or until core temperature reads 55˚C for medium-rare. Alternatively preheat a griddle pan until smoking hot and cook over the griddle, sealing on all sides to get good bar markings.
Slice the burger buns and warm under the grill until lightly toasted. Top with shredded lettuce, two tablespoons of mushroom mayonnaise, burger patty, a slice of Monterey Jack cheese and gherkin slices. If required, pierce with a toothpick to keep the burger contents from spilling out.
Serve with onion rings.
FOR THE ONION RINGS:
Dip each onion ring first into the flour to lightly coat, then into the egg mixture, and finally into the Crunchy Bake breadcrumbs.
Place the onions on a baking tray lined with parchment paper and cook for 10 minutes in an oven preheated to 180˚C until golden-brown.
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