Ingredients per serve



Onion rings

  • Malt Vinegar 200.0 ml
  • Sugar 80.0 g
  • Self raising flour 350.0 g
  • Chilled water 500.0 ml
  • Onion 400.0 g

To assemble

  • American style cheese slices 20.0 x
  • Burger buns 10.0 x

An American style double cheese burger with a twist, using moist tender snapper fillets and the interesting addition of crispy ‘salt and vinegar’ onion rings.



  1. Mayonnaise

    • Mix together HELLMANN'S Real Mayonnaise with KNORR American Chipotle BBQ Sauce until fully combined. Set aside.
  2. 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.
  3. 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.  
  4. 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.