Skip to main content
Coles

Beef burger with buttermilk onion rings and bacon aioli

Skip to IngredientsSkip to Method

This Beef Burger with Buttermilk Onion Rings and Bacon Aioli recipe takes the humble hamburger to lofty heights!

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + resting time

Ingredients

  • 200g sliced streaky bacon, finely diced
  • 1 cup (300g) mayonnaise
  • 3/4 cup (185ml) buttermilk, divided
  • Canola oil, for deep-frying
  • 1 1/2 cups (225g) plain flour
  • 1 brown onion, sliced into 3mm-thick rings, separated
  • 800g Coles Australian 3 Star Beef Mince
  • 4 hamburger rolls, toasted
  • 1/4¼ cup sliced pickled jalapeño chillies
  • 40g baby rocket leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the bacon aïoli, heat a large, heavy frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to cool. In a medium bowl, mix the mayonnaise, bacon and 2 tsp of buttermilk and season with salt and freshly ground black pepper.
  2. Step 2

    Meanwhile, make the buttermilk onion rings. Half-fill a large, heavy saucepan with oil and heat over medium-high heat until a thermometer registers 175°C.
  3. Step 3

    Place the remaining buttermilk and flour in separate shallow bowls. Season the flour with 2 tsp salt and ¼ tsp pepper. Toss the onion rings in the flour mixture, shaking off the excess and transfer to a wire rack. Working in batches, dip the rings in the buttermilk, letting the excess drip back into the bowl. Toss again in the flour. Fry half of the onion rings, stirring constantly with a wide slotted spoon, for 3 mins or until golden brown and crisp. Use the spoon to remove the rings from the oil and transfer to a baking tray lined with paper towels. Season immediately with salt. Repeat to cook remaining onion rings.
  4. Step 4

    To make the burgers, preheat the barbecue on medium-high heat. Line a baking tray with baking paper. Form the beef mince into four 200g patties and place them on the prepared baking tray. Flatten the patties so they’re slightly larger than the diameter of the buns. Drizzle the patties with oil and season generously with salt and pepper.
  5. Step 5

    Barbecue the patties, oiled-side down, for 4 mins or until browned. Turn the patties over and cook 2-3 mins longer for medium-rare doneness. (Cook 1-2 mins longer each side for medium doneness.) Remove the patties from the barbecue and rest for 3 mins.
  6. Step 6

    Spread the aïoli over the bun tops and bottoms. Top each bun bottom with a beef patty, jalapeño slices, onion rings and rocket. Cover with the bun tops and serve.

Beef burger with buttermilk onion rings and bacon aioli

Beef burger with buttermilk onion rings and bacon aioli
  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + resting time
Ingredients
  • 200g sliced streaky bacon, finely diced
  • 1 cup (300g) mayonnaise
  • 3/4 cup (185ml) buttermilk, divided
  • Canola oil, for deep-frying
  • 1 1/2 cups (225g) plain flour
  • 1 brown onion, sliced into 3mm-thick rings, separated
  • 800g Coles Australian 3 Star Beef Mince
  • 4 hamburger rolls, toasted
  • 1/4¼ cup sliced pickled jalapeño chillies
  • 40g baby rocket leaves
    Description

    This Beef Burger with Buttermilk Onion Rings and Bacon Aioli recipe takes the humble hamburger to lofty heights!

    Method
    1. Step 1

      To make the bacon aïoli, heat a large, heavy frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to cool. In a medium bowl, mix the mayonnaise, bacon and 2 tsp of buttermilk and season with salt and freshly ground black pepper.
    2. Step 2

      Meanwhile, make the buttermilk onion rings. Half-fill a large, heavy saucepan with oil and heat over medium-high heat until a thermometer registers 175°C.
    3. Step 3

      Place the remaining buttermilk and flour in separate shallow bowls. Season the flour with 2 tsp salt and ¼ tsp pepper. Toss the onion rings in the flour mixture, shaking off the excess and transfer to a wire rack. Working in batches, dip the rings in the buttermilk, letting the excess drip back into the bowl. Toss again in the flour. Fry half of the onion rings, stirring constantly with a wide slotted spoon, for 3 mins or until golden brown and crisp. Use the spoon to remove the rings from the oil and transfer to a baking tray lined with paper towels. Season immediately with salt. Repeat to cook remaining onion rings.
    4. Step 4

      To make the burgers, preheat the barbecue on medium-high heat. Line a baking tray with baking paper. Form the beef mince into four 200g patties and place them on the prepared baking tray. Flatten the patties so they’re slightly larger than the diameter of the buns. Drizzle the patties with oil and season generously with salt and pepper.
    5. Step 5

      Barbecue the patties, oiled-side down, for 4 mins or until browned. Turn the patties over and cook 2-3 mins longer for medium-rare doneness. (Cook 1-2 mins longer each side for medium doneness.) Remove the patties from the barbecue and rest for 3 mins.
    6. Step 6

      Spread the aïoli over the bun tops and bottoms. Top each bun bottom with a beef patty, jalapeño slices, onion rings and rocket. Cover with the bun tops and serve.