Ingredients (Serves 10)
- 10 x 150g pork scotch steaks
- Sea salt and cracked black pepper
- 10 burger buns
- 200g aioli
- 20 slices fresh mozzarella
- 125g baby rocket
Thyme and garlic mushrooms
- 5 field mushrooms
- 40mls olive oil
- 40g unsalted butter
- 3 garlic cloves, thinly sliced
- Sea salt and cracked black pepper
- 25g thyme leaves
Beer battered onion rings
- 280g plain flour
- 12g ground paprika
- 6g garlic powder
- 6g sea salt
- 2g crack black pepper
- 350mls pale ale beer
- 2 large brown onions
- Cottonseed oil, for deep frying
Mushrooms with thyme and garlic
- Cut field mushrooms in half and chop into ½ cm thick slices.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until beginning to colour. Add mushrooms then cook until tender. Season and stir through thyme leaves. Set aside and keep warm until ready to assemble the burger.
Onion rings
- In a large bowl mix 200g flour with paprika, garlic powder, salt and pepper. Add beer, whisking until combined. Allow batter to stand for 10 minutes at room temperature.
- While batter is standing, cut tip off stem side of onions then remove peel. Slice the onions into 1cm thick rings and gently toss with remaining flour.
- Working in batches, dip floured onion rings into batter, shaking off any excess. Deep fry at medium high heat (180 degrees Celsius) for approximately 3 minutes, turning half way through until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt immediately, then repeat coating and cooking remaining onion rings. Note: Be careful not to overcrowd deep fryer when cooking or onion rings will not crisp up.
To assemble
- Preheat chargrill on high heat. Brush pork scotch steaks with oil and season. Grill for 2 minutes each side then remove from heat.
- Toast split burger buns and spread lid and base with aioli. Top with pork steak, mushrooms, mozzarella, onion rings and rocket. Replace lid and serve accompanied with chips.
Cost per plate approx $6.40*
