The Ultimate Classic Burger

For the burgers:

• 4 x Food Lover’s Market hamburger rolls
• 4 x Food Lover’s Market hamburger patties of your choice Lettuce
• 1 large tomato, sliced
• 250ml (1 cup) matured yellow cheddar, grated
• 1 small red onion, sliced thinly

Optional Extras:

• 250g streaky bacon, cooked
• 1 ripe avocado, sliced

For the Garlic Mayo:

• 180ml (2/3 cup) thick mayonnaise
• 1 garlic clove, minced
• 15ml (1 Tbsp) lemon/lime zest
• Handful of Italian parsley, chopped
• Salt and black pepper, to taste

For the Onion Rings:

• 2 onions, cut into round slices
• 1 egg, beaten
• 60ml (1/4 cup) canola oil
• 125ml (1/2 cup) ice water
• 125ml (1/2 cup) milk
• 250ml (1 cup) flour
• 7.5ml (1 1/2 tsp) baking powder
• 10ml (2 tsp) paprika
• Oil for deep frying

For the Rosemary and Salt Fries:

• 1kg Penny Lane frozen chips
• 3-4 rosemary stalks, picked and chopped
• Sea salt, to taste

For the Hamburgers:

• Cut the buns and toast on a griddle pan, then set aside until needed. Cook the patties to your liking and set aside until needed.
• To assemble, spread the mayo on the bottom of each bun, top with lettuce, tomato, patties, cheese and red onion. Add some optional streaky bacon and avocado if you feel like going all out.

For the Garlic Mayo:

• Combine all ingredients and season to taste.

For the Onion Rings:

• Pre-heat some oil for deep frying.
• Combine the egg, oil, water, milk, flour, baking powder and paprika. Season and mix well.
• Dip each onion ring in the batter, gently place into the oil and fry for about 4 minutes or until golden brown and crispy.

For the Rosemary and Salt Fries:

• Make sure the oil is still heated.
• Fry the chips in batches from frozen for about 8-10 minutes until golden brown and crispy.
• Season with chopped rosemary and sea salt once drained on a kitchen towel.