8 Bit Burger
8 Bit Burger
8bit Burger with Cheese
Place the Wagyu mince and the coarse beef mince in a bowl. Add salt and pepper and mix meat thoroughly.
Roll into 110g balls and flatten the meat into 4 patties 1/2cm thick by pressing between two layers of greaseproof paper. Refrigerate.
Place egg yolks, white wine vinegar, warm water and Dijon mustard in a bowl. Whisk to combine. Slowly drizzle the oil into the bowl, whisking vigorously, so the oil emulsifies within the egg mixture. When thick, add salt and whisk through. You can add a squeeze of tomato ketchup, American mustard or pickle brine for an extra zing.
Beer Battered Crispy Onion Rings
Mix all dry ingredients into a large bowl. Add the Cooper’s Pale Ale and a small amount of soda water. Whisk until combined. Add more soda water until it’s a pouring consistency. Rest batter in fridge.
In a medium saucepan or pot, add 2 cups of vegetable oil and heat slowly to reach 175°C. Take a few onion rings at a time, coat in flour and then dunk into the beer batter until covered. Shake off any excess batter and lower carefully into the oil. Cook for a minute or two on each side, turning with tongs. When golden, remove and place on paper towel. Sprinkle with salt.
Heat a medium to large pan on the stove on a low medium heat. Take the sesame seed buns and slice in half. Brush butter on the inside of the bun. Place the bun halves butter side down in the pan and toast until lightly golden brown. Remove.
Using the same pan, turn up the heat to medium high. Place beef patties in the pan and cook until seared. Once seared, flip and add your sliced cheese until just melted. Take out of the pan and place on an oven tray to rest.
Zig-zag mayonnaise across bottom half of the bun. Add the oak lettuce, then the cooked beef with cheese. Add a zig-zag of tomato ketchup, then tomato slices, red onion rings, dill pickle slices, a zig-zag of American mustard and finally the top of the bun.
Serve immediately with crispy onion rings and a cold milkshake!