Are you ready for some fun in Steve's kitchen? Today we're making a
cheeseburger, we've taken an onion ring, stuffed it full of burger meat, put the
cheese inside, breaded it and deep-fried. Trust me a lot of fun and tastes just
delicious, come on let's get on and make.... what we're going to call this? an inside-out
burger? an in-and-out burger? you decide. Now for these burgers you're going to
want a fairly large brown or white onion and we're just going to slice both ends
off the onion and then I want to cut it down through the middle. Now pop the
center out of the onion and we won't throw that away, we'll save that for
another recipe. We peel off the skin and we should be left with two or three
decent-sized outer rings. Now you're going to want a couple of onions to make
at least six good-sized onion rings. Here I've got 450 grams, that's about a pound
of ground beef. We're going to season that with some fresh herbs, about a teaspoon
of garlic salt and if you like it spicy about half a teaspoon of chili flakes
and finally some black pepper. I'm just going to mix this through and then I'm
going to take some of my burger and I'm going to pop it into the center of the
onion ring. At this point we don't want to overfill the onion rings. I'm just
going to fill all six of them with some ground beef and then I'm going to push a
little indentation in the center. Now here I've got some lovely mozzarella
balls but you could use any cheese, I'm going to push that into the center of the
meat and then I'm going to take some more ground beef and just cover over the
cheese. Of course we do this with all six burgers
and now it's time to coat our burgers. I've got some all-purpose flour, we're
adding some seasoning by a way of salt and a decent amount of black pepper, give
that a little mix through and now I'm just going to scramble these eggs
together with a fork. Now take one of the burgers, dip it into the flour just to
dry the surface and then with my right hand I'm going to drop it into the egg
and use the other hand to get the coating. The reason I'm doing this is to
keep one hand from getting too sticky. We then drop the burger into our bread
crumbs and use the dry hand to coat the burger over with bread crumbs. Now I'm
going to double coat these, so I'm going to pop it back into the egg again with a
wet hand, give it a little turn through and then back into the bread crumbs
to get a nice even coating. Now that is exactly what I'm looking for,
put that aside and I'm going to get on and do the rest of the burgers.
Now the all-important oil temperature for frying, if you have the oil too hot
you'll burn the outside of the burger before it's fully cooked through into
the center. So we're looking for about 150 to 160 degrees Celsius, that's about
300 to 320 degrees Fahrenheit. Using a pair of tongs I'm just going to lower
the burger into the hot oil, it will fizzle and you don't want to just drop
it in, otherwise it may stick to the bottom of your pan and we're going to
let it cook at that constant temperature for five minutes. Now if you want a
slightly pink burger aim for about four minutes, if you like it a little bit more
well done, five minutes will be perfect. Now you can see how gorgeous and
golden-brown the burger is now, I'm just going to lift it out of the hot oil and I'm
going to put it onto a plate with some paper towels just to drain some of the
oil off. I'm going to carry on, I'm actually going to only cook three of
these for the purpose of this demonstration. Now with the burgers ready
I've made myself some french fries which I've done with a little bit of herbs and
turmeric, I'm just gonna stack them on a slate plate.
We'll just season them with a little bit of salt and now let's take one of those
onion rings stuffed burgers and as you can see here I've taken three of them
and frozen them. We're not going to cook these all in one go because we don't
need them all today and they freeze really well. I love these little slate
plates, they make a great serving tray. The burger is still piping hot but I'm
ready to tuck in and give this a try. So I think I'll cut this in half, we'll just
get through the onion. I won't go all the way through, what I'm going to do, if it's
not too hot, is I'm just going to pull that open. Look at
the juice inside there, the bread crumbs has trapped all the moisture in there,
it's literally running down my hands, the onions are perfectly cooked I've got to
tuck in and get this while it's still a little bit hot. Just perfect,
a gorgeous juicy burger we've got the onions, the breadcrumbs, the cheese as
well. This has been a heap of fun, I'm really looking forward to tucking into
this, so you guys better get off and have a good day and leave me to eat maybe one
or two of these burgers. If you decide to make them, share across some pictures
with me on social media, I'd love to see what you come up with, be good
and I will see you in another episode of Steve's kitchen very shortly,
take care. The fries are pretty good too