Homemade Burger with Sautéed Onion, and Mushrooms, a Homemade Mayo and Tempura Onion Rings

Delicous Homemade Burgers with Tempura Onion Rings

My favorite burger of all time, isn’t a fancy one, filled with obscure ingredients. To me, nothing beats the simplicity of a classic burger, with sweet caramelized onions and mushrooms, a homemade mayo, and crispy tempura onion rings.

I made this on the first episode of Masterchef Junior, and was chosen as the top three of the Mystery Box challenge. This humble burger is sure to impress your family, just like it impressed the Masterchef Junior judges… 😉

Homemade Burger with Sautéed Onion, and Mushrooms, a Homemade Mayo and Tempura Onion Rings

Total Time:  30 min

Prep Time: 10 min

Cook Time: 20 min

Serves: 2


Burger Patty:

  • 6 oz ground chuck

  • 6 oz ground sirloin

  • Salt and Pepper

  • 2 tbsp peanut oil

  • 2 slices of mild cheddar cheese

Sautéed Mushrooms:

  • 2 tsp grapeseed oil

  • 6 shiitake mushrooms, sliced thinly

  • Salt and pepper

Sautéed Onions:

  • 2 tsp grapeseed oil

  • 1/2 cup sliced onions

  • Salt and pepper

Tempura Onion Rings:

  • 1 quart peanut oil

  • 1 onion, sliced into rounds about 1/8 inch thick

  • ½ cup all-purpose flour

  • ¼ cup sparkling water, or soda water

  • 1 tsp baking powder

  • Salt

Homemade Mayo (optional):

  • 1 egg yolks

  • 1/2 tsp apple cider vinegar

  • pinch of salt

  • 1 tsp lemon juice

  • 1/2 tsp dijon mustard
  • 1/2 cup peanut oil

Burger Condiments:

  • Butter lettuce

  • 1 tomato, sliced about ½ inch thick

  • Ketchup


Burger Patty:

  1. Season the ground chuck and sirloin with pepper. Form two burger patties, that weigh around 6 oz each.

  2. Heat a cast iron skillet on medium-high heat. Add 2 tbsp of peanut oil.

  3. Season the outside of the patties on both sides with salt.

  4. Carefully place the patties in the skillet. Sear one side of the patties for 3 minutes, making sure not to move them.

  5. Flip the patties, then add the cheese. Cook for another 3 minutes, then remove from the skillet and let them rest.

Sauteed Mushrooms:

  1. Heat a small pan on medium heat. Add the grapeseed oil and the mushrooms to the pan. After a few minutes, the mushrooms will release a bunch of liquid in the pan.

  2. Continue cooking the mushrooms, letting the liquid reduce completely. Add salt and pepper to the mushrooms.

  3. Once the liquid is gone, continue cooking the mushrooms for about a minute.

Sauteed Onions:

  1. Heat small pan on medium heat. Add the grapeseed oil and onions to the pan.

  2. Let the onions cook on medium heat until lightly browned. Season with salt and pepper.

Tempura Onion Rings:

  1. Heat 1 quart of peanut oil in a Dutch Oven to 375 F.

  2. In a medium sized bowl, whisk together the flour, baking soda, and salt.

  3. Pour in the sparkling water or club soda, and whisk until fully combined.

  4. Dip the onion rounds in the batter, then gently place them in the oil, frying no more than 3 at a time. Fry the onion rings for 15 seconds on each side, or until golden brown.

  5. Remove the onions rings from the oil, and place on a paper towel lined plate. Season with salt.

Homemade Mayo:

  1. In a mixer or blender, add the egg yolks, lemon juice, salt, dijon mustard and apple cider vinegar

  2. Whisk or blend on medium speed until fully combined. Afterwards, slowly drizzle in the oil.


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