Ingredients per serve
Mayonnaise
Onion rings
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Malt Vinegar 200.0 ml
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Sugar 80.0 g
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Self raising flour 350.0 g
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Chilled water 500.0 ml
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Onion 400.0 g
To assemble
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American style cheese slices 20.0 x
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Burger buns 10.0 x
Preparation
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Mayonnaise
- Mix together HELLMANN'S Real Mayonnaise with KNORR American Chipotle BBQ Sauce until fully combined. Set aside.
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Onion rings
- Combine vinegar with 400 ml warm water and sugar. Stir until sugar dissolves. Cut onion into 1cm thick slices. Separate into rings. Place in a bowl with vinegar mix and stand for 1 hour.
- To make the batter whisk together flour with chilled water until smooth. Season.
- Drain onions well from vinegar. Dust in a little flour then dip in batter. Deep fry at 180 degree Celsius until onion is cooked through and batter is golden. Drain and sprinkle liberally with salt.
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To assemble
- Grill or pan fry snapper until cooked through. Place cheese slices on each fillet and let the heat of the fish melt the cheese.
- Spread half the mayonnaise mixture over the base of toasted burger buns. Layer with fish, cheese, salt and vinegar onion rings and remaining mayonnaise mix.
- Grill or pan fry snapper until cooked through. Place cheese slices on each fillet and let the heat of the fish melt the cheese.
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Tip
- For something a little different use charcoal brioche buns. Available packaged in most supermarkets and delis, if unavailable use regular brioche buns or soft rolls.
