Budget bling burger

Method

• 1
  Finely chop half the pancetta. Place in a bowl with mince, breadcrumbs, gruyere, parsley and egg. Season. Use your hands to mix until well combined. Divide into 4 portions. Shape each portion into a 10cm-diameter patty. Chill in the fridge for 30 minutes to rest.
• 2
  Combine the flour, baking powder and salt in a bowl. Make a well in the centre. Slowly whisk in the wine. Add enough oil to a wok or saucepan to reach one-third up the side. Heat oil over high heat to 180°C. Dip a few onion rings into the batter. Deep fry for 2 minutes or until golden. Drain on paper towel. Repeat with the remaining onion rings, reheating the oil between batches.
• 3
  Cook patties in large frying pan over high heat for 3-4 minutes each side or until cooked. Cook remaining pancetta slices until crisp.
• 4
  Spread some aioli over the rolls. Place a slice of pancetta on the bases. Top with patties, some sauce, frisee and onion rings. Serve with the remaining onion rings.