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Ingredients
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150g pancetta, thinly sliced
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500g beef mince
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55g (3/4 cup) day-old white breadcrumbs
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25g (1/4 cup) finely grated gruyere
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1/4 cup chopped continental parsley
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1 egg, lightly whisked
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115g (3/4 cup) plain flour
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1/2 teaspoon baking powder
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Pinch of salt
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200ml btl sparkling wine
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Vegetable oil, to deep fry
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1 small brown onion, sliced into rounds
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Aioli, to serve
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4 bread rolls, halved, toasted
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Tomato sauce or Sriracha chilli sauce, to serve
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Frisee (curly endive) leaves, to serve
Method
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1Finely 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.
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2Combine 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.
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3Cook patties in large frying pan over high heat for 3-4 minutes each side or until cooked. Cook remaining pancetta slices until crisp.
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4Spread 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
