Pub-Style Cheeseburger

Every great pub has its signature burger: the kind you end up ordering every single time. This is mine. Juicy, cheesy, a little messy, stacked with crispy onion rings and a punchy house-made sauce. The onion rings are optional; this is a delicious burger without them. But once you have them, it’s hard to go back …

This is proper pub grub at home!

P.S - sub flour for cornflour and the brioche for a Gluten Free bun, and you have a delicious GF burger night on your hands!

Ingredients
Serves 2

Burger

• 300g beef mince (Wagyu or high-fat mince, ideally 80/20)

• Salt, to season

• 2 slices American-style burger cheese

• Burger pickles

• 2 brioche burger buns

• Finely diced white onion

Rhys’ Burger Sauce

• 1/4 cup whole egg mayonnaise

• 3 tablespoons ketchup

• 2 teaspoons American mustard

• 5–6 pickles, finely diced

• Dash of pickle juice

• Dash of Worcestershire sauce

• 1/2 teaspoon garlic salt

• 1/2 teaspoon onion powder

• 1 teaspoon white vinegar

• Dash of Tabasco

• 1 teaspoon sugar

Onion Rings

• 1 large white or brown onion, sliced into rings

Tip: Place sliced onion rings in the freezer for 1 hour before battering — this helps the coating stick and gives a better crunch.

Beer Batter

• 1/2 cup plain flour

• 1/4 cup rice flour

• 1/2 teaspoon baking powder

• ~200ml cold beer

Perfect batter consistency:

You’re looking for something similar to thickened cream. Maybe a bit thicker. It should coat the back of a spoon but still drip off slowly — not gluggy, not watery. If you run your finger through it, the line should hold briefly before closing.

Method

1. Prep the onion rings
   Slice the onion into rings and place in the freezer for 1 hour.

2. Make the batter
   In a bowl, combine the flours and baking powder. Slowly whisk in cold beer until you reach a smooth batter with the consistency of thickened cream.

3. Fry the onion rings

   • Heat oil to 180°C.

   • Lightly dust onion rings in rice flour and salt.

   • Dip into batter, then carefully lower into oil.

   • Fry for 2–3 minutes until golden and crisp.

   • Drain on paper towel and season lightly with salt.

4. Cook the patties

   • Divide mince into 2 patties and season well with salt.

   • Shallow fry in a hot pan for 2–3 minutes per side (depending on thickness).

   • Add cheese, then place under a grill until melted and bubbling.

5. Toast the buns
   Lightly toast brioche buns until golden.

6. Assemble

   • Spread burger sauce on both sides of the bun.

   • Add diced onion and pickles.

   • Top with the beef patty and melted cheese.

   • Finish with crispy onion rings.

To Serve

Serve with hot chips or extra onion rings — and plenty of napkins.