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Budget bling burger

  • 0:50 Prep
  • 0:15 Cook
  • 4 Servings


  • 150g pancetta, thinly sliced
  • 500g beef mince
  • 55g (3/4 cup) day-old white breadcrumbs
  • 25g (1/4 cup) finely grated gruyere
  • 1/4 cup chopped continental parsley
  • 1 egg, lightly whisked
  • 115g (3/4 cup) plain flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 200ml btl sparkling wine
  • Vegetable oil, to deep fry
  • 1 small brown onion, sliced into rounds
  • Aioli, to serve
  • 4 bread rolls, halved, toasted
  • Tomato sauce or Sriracha chilli sauce, to serve
  • Frisee (curly endive) leaves, to serve


  • 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.

Source: taste.com.au


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