Beer-Battered Cheeseburger
A pub-style cheeseburger stacked with crispy beer-battered onion rings and a malt vinegar aioli. Two burgers, 40 minutes.
- prep
- 25 min
- cook
- 15 min
- total
- 40 min
- serves
- 2
- level
- medium
This pub-style burger came out of London's gastropub revolution in the early 2000s, and The Spotted Pig in New York perfected it for American eaters. Today Father's Office in LA makes what many consider the ultimate version, with London's Hawksmoor close behind.
The build is simple: a sharp cheddar burger, crisp beer-battered onion rings and a malt vinegar aioli that stands in for the fish-and-chips counter. The batter needs a 15 minute rest, so start there.
method
Mix the beer batter and let it rest for 15 minutes.
Heat the oil to 375°F (190°C).
Slice the onion into 1/4-inch rings.
Dip the rings in the batter and fry until golden, 2 to 3 minutes.
Season the onion rings with salt the moment they come out.
Stir the mayonnaise, malt vinegar, garlic and a pinch of salt together for the aioli.
Cook the seasoned patties for 4 to 5 minutes per side.
Add the cheese in the final minute.
Stack the burgers on the buns with the onion rings and aioli.
chef's tips
- Rest the batter the full 15 minutes. It fries up lighter and crispier.
- Keep the oil at 375°F between batches. Cooler oil makes greasy rings.
- Fry the rings before the patties and keep them warm. The burger waits for no one.