Ingredients per serve

+

Mayonnaise

Onion rings

  • Malt Vinegar 200.0 ml
  • Sugar 80.0 g
  • Self raising flour 350.0 g
  • Chilled water 500.0 ml
  • Onion 400.0 g

To assemble

  • Burger buns 10.0 x
  • American style cheese slices 20.0 x

Preparation

  1. Mayonnaise

    • Mix together HELLMANN'S Real Mayonnaise with KNORR American Chipotle BBQ Sauce until fully combined. Set aside.
  2. Onion rings

    • Combine vinegar with 400 ml warm water and sugar. Stir until sugar dissolves. Cut onion into 1 cm thick slices. Separate into rings. Place in a bowl with vinegar mix and stand for 1 hour.
    • To make the batter whisk together flour with chilled water until smooth. Season.
    • Drain onions well from vinegar. Dust in a little flour then dip in batter. Deep fry at 180 degree Celsius until onion is cooked through and batter is golden. Drain and sprinkle liberally with salt.
  3. To assemble

    • Grill or pan fry snapper until cooked through. Place cheese slices on each fillet and let the heat of the fish melt the cheese.
    • Spread half the mayonnaise mixture over the base of toasted burger buns. Layer with fish, cheese, salt and vinegar onion rings and remaining mayonnaise mix.
  4. Tip

    • For something a little different use charcoal brioche buns. Available packaged in most supermarkets and delis, if unavailable use regular brioche buns or soft rolls.
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