Olly’s angus beef burgers were made to be fit for a king, that’s for sure. This recipe has flavours as big as the size of this burger, and is definitely an all-around crowd pleaser.
The first thing that should be known about Olly’s angus burger is that you definitely get a bang for your buck, especially seeing that the burger is made of one hundred percent beef. My previous experience with frozen burgers is always one of disappointment at the size and quality, but this burger surpassed my expectations. Standing at 285g of pure meat, this is the perfect solution for forever-hungry meat lovers. Beef and barbeque sauce is a classic combo, and this homemade sauce takes the cake. Using Bacardi Oakheart spiced rum in the sauce really brings the burger to the next level, and creates a unique, warming flavour. The rum could easily be swapped out for whisky or a dark beer to create different flavours to suit your personal preferences, or can be omitted to create an alcohol-free alternative. That unique smokey flavour which is undoubtedly the best part of cooking on the grill is replicated by topping the burger with a thick slice of smoked mozzarella, and topped with freshly-fried crispy onions. Although caramelized onions would be a great alternative, there’s something about that crunch you get from the onions when biting into the whole burger that ties everything in this burger together perfectly. When making the onions, there’s no need to fuss too much over precise temperatures for the oil as long as you keep two key points in mind. First, you have to make sure the oil is hot enough to create a crispy coating. Any lower, and you’ll get soggy onions. The best way to check oil temperature is to throw in a test onion; if the oil bubbles up around it and the onion is golden-brown and crispy after two minutes, you can throw in your batch. Secondly, never leave that pot alone. When working with oil, a minute too late and you’ve got the difference between beautiful golden brown and burnt, so have your wits about you!
- 1 packet Olly’s Angus Beef Burgers
- 2 slices smoked mozzarella
- olive oil, to brush the pan
- 2 brioche buns
- ½ cup tomato paste
- ½ cup Bacardi Oakheart Spiced Rum
- ¼ cup brown sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- pinch chili flakes
- 2 tbsp worcestershire sauce
- 1 large onion, halved and sliced
- salt and black pepper, to taste
- 1 cup all-purpose flour
- ½ tsp each garlic powder, onion powder and smoked paprika
- ¾ cup milk + 1 tsp white vinegar
- salt and pepper
- 1 bottle vegetable oil
1. Leave Olly’s angus beef burgers in the fridge to defrost the night before.
2. To make the barbeque sauce, mix all ingredients in a saucepan and bring to a boil. Reduce heat to medium and allow to simmer for 20 minutes, until thick enough to coat a spoon. Set aside.
3. Heat the vegetable oil in a pot until it is around 185 C.
4. Mix the milk and white vinegar to create buttermilk. In another bowl, mix the flour, spices, and salt and pepper. Dip the onions in the buttermilk first, then in the flour, coating well. Tap off the excess flour and transfer to a plate.
5. Cook the onions in the hot oil in batches, making sure not to over-crowd the pot. Cook for 2-3 minutes, until golden brown. Transfer to a plate lined with towel-paper to absorb excess oil.
6. To cook the burger, brush a pan with olive oil and heat to high heat. When the pan is very hot, add the burger in. Cook for seven minutes on one side, five minutes on the other, seasoning each side with salt and pepper. During the last minute of cook time, top with mozzarella to soften.
7. Coat the bottom of the burger bun with barbeque sauce, top with the patty and cheese and a handful of fried onions.