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10 handy tips to supersize the flavour of your burgers:

1 It's best not to use extra-lean beef mince when making burger patties, as you need a certain amount of fat to enhance the overall flavour and to stop the patties from drying out during the cooking process.

2 If you're using a high-fat mince, you may need to add some breadcrumbs to the mixture to soak up any excess moisture and prevent the patties becoming too soft and falling apart during cooking.

3 Once the patties have been shaped, cover them and let them rest in the refrigerator for 1 hour to allow the flavours to develop and to firm them up before cooking.

4 To make sure that your patties are the right size, shape them until they are about 1cm larger all around than the bun; they'll shrink during cooking.

5 Cook burger patties over medium heat to ensure that they cook evenly through the centre without burning on the outside.

6 Don't squash the patties down during cooking: if you do, you'll lose all of the juices and end up with a tough burger.

7 For added flavour in your patties, you can add pesto, chopped olives, mustard, chutney or relish to the mince as quick flavour boosters.

8 Choose bread rolls that you can sink your teeth into... literally! You don't want to end up with the burger fillings all down the front of your shirt.

9 Alternatives to beef mince include lamb, chicken, pork, fish and even mashed vegetables. Choose spices and accompaniments to suit: for example, grill some cored apple slices instead of pineapple for a pork burger; or use baba ganoush and fried haloumi to accompany a lamb burger.

10 Burgers are best assembled just before serving. The heat of the patty will melt any cheese and help your sauce soak into the bun for extra deliciousness.

 

Fried onion rings

 

Fried onion rings

 

Serves 4

Prep 15 minutes

Cook 10 minutes

 

Ingredient

¾ cup plain flour

¼ teaspoon baking powder

1 cup soda water

Vegetable oil, for shallow frying

2 medium red onions, sliced, rings separated

 

Recipe

1.    Sift flour and baking powder into a large bowl. Season with salt and pepper. Make a well in centre. Gradually whisk in soda water until mixture forms a smooth, thin batter.

2.    Add enough oil to a large frying pan to come 2cm up side of pan. Heat over medium-high heat.

3.    Dip onion rings in batter, tossing to coat. Lift rings from batter, shaking off excess. Cook, in batches, for 1 to 2 minutes, turning, until golden brown. Transfer onto a baking tray lined with paper towel to drain. Serve immediately.

NUTRITION: (per serve) 887kJ; 11.9g fat; 1.5g sat fat; 3.6g protein; 22g carbs; 1.7g fibre; 0mg chol; 110mg sodium.

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