Sauté the onions and garlic in the oil until soft and caramelised. Allow to cool slightly.
Combine all the above ingredients together and leave to rest for 30 minutes.
Heat up a griddle pan and lightly grease it.
Shape the mince mixture into patties.
When the pan is smoking hot, place
them on and fry until nicely charred on the one side, then turn over and
char the other side.
Turn the heat down and flip the burgers over once more
and allow them to cook through to your liking.Bacon crumbs:
Preheat the oven to 230°C.
Place 6 slices of shoulder bacon onto a baking tray and roast them until crispy and dried out. Keep a watchful eye though.
Allow to cool then place into a food processor and blitz into course "crumbs".Cider batter:
Whisk all the ingredients together until
smooth. It should have a cake batter consistency, quite thick. Allow to
stand for at least 20 minutes.Onion rings:
While cooking the burger patties, heat up a pot of oil for deep frying.
Test if it's hot enough by plopping one onion ring into the oil.
When it's ready, dunk the onions into
the batter and place straight into the oil. Don't worry, if they stick
together - they break apart easily once cooked.
Remove when they are
puffed up, crispy and golden.
Drain on paper towel.To assemble:
Toast the insides of the bun in the same pan the burgers were in.
Top one side of the bun with a juicy
patty, followed by a heaped tablespoon of cream cheese and a heaped
teaspoon of cranberry jelly.
On the other bun, top with some rocket and
place onion rings on both sides. Sprinkle with bacon crumbs.
Reprinted with permission of Bits of Carey.
To visit Bits of Carey's
blog, click here.