Pepper-crusted burger with onion rings

Enjoy this mighty spicy-crust burger with onion two ways

, 05 June 2018

(12 votes)

Pepper-crusted burger with onion rings
  • 50 Mins

  • Serves: 4

  • Price: £1.62 per serving

Nutritional Info
Each 430g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
  • 400g Butcher's Selection Lean Beef Mince (Typically Less Than 5% Fat)
  • 2tsp Worcestershire sauce
  • 4tsp English mustard
  • 4tbsp black peppercorns, crushed
  • 2tbsp white wine vinegar
  • 1tsp caster sugar
  • 1 red onion, thinly sliced
  • 1½tbsp rapeseed oil, plus oil for deep frying
  • 50g cornflour
  • 20g plain flour
  • 75ml sparkling water
  • 1 medium white onion, cut into thin slices and separated into rings
  • 4 brioche buns, halved
  • 4 eggs
  • 3tbsp light mayonnaise
  • 40g Asda Mild Bistro Salad
  • 2 vine tomatoes, sliced
  • Put the beef mince, Worcestershire sauce and half the mustard in a large bowl and mix with your hands. Divide into 4 and shape into patties.

  • Put the crushed peppercorns on a plate and coat each burger in them, pushing down so the pepper sticks. Put on a tray, cover in clingfilm and chill for at least 30 mins.

  • Meanwhile, put the vinegar and sugar in a pan and warm over a medium heat until the sugar dissolves completely. Remove from the heat and add the red onion. Leave to pickle for 15 mins, stirring regularly. Drain and pat the onion dry.

  • To make the onion rings, heat the oil in a deep-fat fryer or deep pan to 170C. Put the flours and sparkling water in a bowl and whisk to form a thin batter. Coat the white onion rings in the batter, carefully lower into the hot oil and fry for 2-3 mins until crisp. Use a slotted spoon to remove onto a plate lined with kitchen roll

  • Meanwhile, heat a BBQ or griddle pan to medium. Brush each side of the burgers with rapeseed oil and cook for 3-4 mins on each side until cooked through. Remove to a plate, cover with foil and leave to rest for 5 mins.

  • Put the buns, cut-side down, on the BBQ or griddle and toast for about 1 min, until golden.

  • Heat the remaining oil in a large, nonstick frying pan over a high heat and fry the eggs for 3 mins until the whites have set but the yolks are still runny.

  • Mix the mayonnaise with the remaining mustard and spread onto the base of each brioche bun. Top with the salad, tomatoes, a burger, pickled onions, a fried egg, onion rings and the bun lids.