Hey y'all! Hope those of you who read this are doing well. Tonight's dish is actually what I made for dinner last night. This one came from Rachael Ray's "The Book of Burger" and it was really good! On the menu was "Big Beef Burgers with Crunchy Sour Cream Onion Rings"!!
First comes the onion rings. These were really tasty and very easy to make! First up, get the oil heating to 350 degrees. If you have a fryer you can set the temp. I don't have a fryer so I use my dutch oven. If you place the burner between medium and medium high, it should be around 350 in 20 to 30 minutes. If you have a candy thermometer you can test it with that. Rachael Tip: If you don't have a candy thermometer, take a wooden handle spoon and put the handle down in the oil. If bubbles fly rapidly off the handle, the oil is ready to go! While the oil is heating, take a yellow onion and peel it and then cut into fairly thick slices and separate the rings. In one bowl you mix the buttermilk and sour cream. In the second dish, add the flour, chives salt and pepper. Soak the onion rings for a new minutes and then toss in the flour, then in the buttermilk mixture and then the flour again. That's right, double battered goodness! Fry them in batches about 4 minutes per batch and turn them once while frying. These were really, really good and made a great side and topper to the burgers!
While the oil is heating and the onion rings are soaking in the buttermilk and sour cream mixture, you can start the burgers. These burgers were seasoned really simply. They consist of ground chuck seasoned with worcestershire sauce, lots of black pepper and a tiny sprinkle of kosher salt. Rachael Tip: Kosher salt gives a great crust to meat! Mix the meat till all the ingredients are combined, but don't over mix it as it can become tight and end up with a tough burger. Rachael Tip: This is a two-fold tip. First is Rachael's tip to get patties that are roughly the same size. This comes in handy since we've all been making either hamburgers or meat balls and get to the end and have this tiny amount of meat and we end up with a patty that is way smaller than the others. To stop that from happening, form the meat into one mound and score it into 4 equal parts with the side of your hand. This way you know that each section is about the same size and the burgers will be roughly, the same size! Second part of this tip is how to battle the burger bulge. When forming the patties, make them a little thinner in the middle. All burgers rise in the middle when they cook so making the patty thinner in the middle allows for you to have a flat burger when they are done. Otherwise, they bulge up in the middle. This also helps the burger to cook evenly! Once the patties are made place them in the skillet and cook to desired doneness. I cooked them for about 7 minutes on each side for well done. They were still very juicy and not dried out at all! FYI, when I put the burgers in the skillet, that is when I began frying the onion rings. Timing wise they were done at just about the same time the burgers were done!
While the burgers are cooking you can mix up the special "Red Ranch Sauce" Rachael paired with this. Combine buttermilk, sour cream, a little ketchup, dash of hot sauce, salt, pepper, lemon juice, chives, parsley and dill in a bowl and it's done. Once the burgers and onion rings are done, you're ready to build your burger. Place the burger on the bun bottom, top with lettuce (I used romaine but any crisp lettuce you want is fine), crunchy onion rings and spoon the red ranch sauce on the bun top to act as the glue that holds the top on the burger. I used the extra onion rings as the side for this instead of making french fries to go along with it! As Rachael says, this burger was as big as my head! I have a big mouth and it was still a stretch to fit it all in one bite! But, it's totally worth it. Hope you guys enjoy this one! I sure did! One of the many reasons I enjoy Rachael Ray and her take on food, she helps you rethink what a classic, ordinary food like burgers can be! Enjoy and until next time, happy cooking!
Recipe: This recipe can be found in Rachael Ray's book "The Book of Burger".
First comes the onion rings. These were really tasty and very easy to make! First up, get the oil heating to 350 degrees. If you have a fryer you can set the temp. I don't have a fryer so I use my dutch oven. If you place the burner between medium and medium high, it should be around 350 in 20 to 30 minutes. If you have a candy thermometer you can test it with that. Rachael Tip: If you don't have a candy thermometer, take a wooden handle spoon and put the handle down in the oil. If bubbles fly rapidly off the handle, the oil is ready to go! While the oil is heating, take a yellow onion and peel it and then cut into fairly thick slices and separate the rings. In one bowl you mix the buttermilk and sour cream. In the second dish, add the flour, chives salt and pepper. Soak the onion rings for a new minutes and then toss in the flour, then in the buttermilk mixture and then the flour again. That's right, double battered goodness! Fry them in batches about 4 minutes per batch and turn them once while frying. These were really, really good and made a great side and topper to the burgers!
While the oil is heating and the onion rings are soaking in the buttermilk and sour cream mixture, you can start the burgers. These burgers were seasoned really simply. They consist of ground chuck seasoned with worcestershire sauce, lots of black pepper and a tiny sprinkle of kosher salt. Rachael Tip: Kosher salt gives a great crust to meat! Mix the meat till all the ingredients are combined, but don't over mix it as it can become tight and end up with a tough burger. Rachael Tip: This is a two-fold tip. First is Rachael's tip to get patties that are roughly the same size. This comes in handy since we've all been making either hamburgers or meat balls and get to the end and have this tiny amount of meat and we end up with a patty that is way smaller than the others. To stop that from happening, form the meat into one mound and score it into 4 equal parts with the side of your hand. This way you know that each section is about the same size and the burgers will be roughly, the same size! Second part of this tip is how to battle the burger bulge. When forming the patties, make them a little thinner in the middle. All burgers rise in the middle when they cook so making the patty thinner in the middle allows for you to have a flat burger when they are done. Otherwise, they bulge up in the middle. This also helps the burger to cook evenly! Once the patties are made place them in the skillet and cook to desired doneness. I cooked them for about 7 minutes on each side for well done. They were still very juicy and not dried out at all! FYI, when I put the burgers in the skillet, that is when I began frying the onion rings. Timing wise they were done at just about the same time the burgers were done!
Recipe: This recipe can be found in Rachael Ray's book "The Book of Burger".
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