Mini Burgers & Crispy Onion Rings
About half the size of the standard burgers on the menu at the Stand in Manhattan, these mini burgers are extra juicy, made with ground chuck and short rib. They're accompanied by unbelievably crispy onion rings that feature a batter made with club soda.
Courtesy of The Stand Restaurant & Comedy Club
- For mini burgers:
- 1 Pound ground chuck
- 1/4 Pound boneless short rib, minced
- 6 Mini brioche buns, split & toasted
- Ketchup & pickle slices for serving
- For onion rings:
- 3 Cups all-purpose flour
- 1 Cup water
- 1.5 Cups seltzer, club soda or sparkling water
- 1 Quart vegetable oil
- 2 Large white onions, sliced crosswise, 1 in. thick rings
- Kosher salt
To Make the Mini Burgers: Light a grill. Combine the chuck and short rib; season with salt and pepper. Form the meat into 6 patties. Grill over high heat, turning once, about 6 minutes for medium-rare. Set the burgers on the toasted buns, top with ketchup and pickles and serve with the onion rings.
To Make the Onion Rings: Sift the flour into a large bowl. Whisk in the water, then, while whisking, add the seltzer, club soda or sparkling water, stopping when the batter is the consistency of very thick heavy cream.
In a large, deep saucepan, heat the vegetable oil to 350°. Dip 8 to 10 of the onion rings in the batter to coat. Using chopsticks, lift out the onion rings, allowing the excess batter to drip back into the bowl, and add the rings to the hot oil. Fry, turning once, until the rings are deep golden and crisp, about 4 minutes. Drain on paper towels, sprinkle with kosher salt and serve. Repeat to make the remaining onion rings.