Recipe: ‘Fight Night’ Burger

Here at James vs. Burger, we love combat sports, particularly MMA (Mixed Martial Arts). To celebrate the biggest fight in UFC (Ultimate Fighting Championship) history, we thought we’d take a break from reviewing burgers and whip up some of our own to keep our bellies full for the night ahead. We wanted to do something a little different, so we cooked up a red wine vinegar based marinade and topped the burger with salad, two different types of cheese, relish, burger sauce and some homemade onion rings.


500g Lean beef mince
American cheese slices
Applewood cheese, sliced
Iceberg lettuce
Branston Sweet Onion Relish
Burger Sauce (store-bought will do, we used Tesco)
2 onions, (1 finely chopped – the other cut into rings)
1 red chilli, chopped
1/3 cup Red Wine vinegar
1 tbsp garlic, pressed
1 tsp rock salt
1 1/2 tsp cumin
Sprinkling of fresh corriander
1 tsp dried oregano
1/4 tsp Allspice
1 tsp black pepper
1 or 2 Eggs
Cayene Peper
Burger Buns

(Serves 3)

Our handmade patties
We flipped the burgers again, even after we added the cheese.


Combine the following ingredients in a bowl :

Red wine vinegar
1 tbsp garlic, pressed
1 tsp salt
1 1/2 tsp cumin
Sprinkling of fresh corriander
1 tsp dried oregano
1/4 tsp allspice
1 tsp black pepper

Add the mince ; ensuring it is coasted/mixed in with all the marinade. We sprinkled in some of the chopped onion at this point too. You can let this sit for as long as you wish; we let it soak up all the goodness while we prepped the onion rings. Once its time to cook the Patties simply add in 1 or 2 Eggs (to help the patty stick together – some people also like using breadcrumbs), make sure it is all well and truely mixed in and form the meat into patty shapes.


Take an onion and cut it into relatively chunky sized rings. (We opted for a smaller size so that it would fit nicely on the burger).  Take the flour and add generous helpings of Paprika, Chilli and Cayene Pepper (to taste) making a quick and easy batter mix. Using some of the egg mixture/or an extra egg from binding the meat, simply brush your rings so that the flour mix will stick to it. Put some oil in a pan at a relatively high heat, coat the rings in the flour/egg mix and fry till golden brown.

Our homemade onion rings
Adding our handmade onion rings
The Fight Night burger


We like to work from the bottom up when prepping our buns. First, half the bun and place it face down on a dry frying pan for a few seconds on a high heat to toast it slightly. We decided to go with some onion relish topped with the leftover bits of onion. Then we added thin slices of Applewood and blanketed it all with a giant leaf of Lettuce. The top end of the bun was smoothered in the Burger sauce, the rest of the ingredients would be added once our patties were ready.


Put some oil in a pan and make sure it is on a medium to low heat. Take the patties and place them in, make sure there’s plenty of  room to flip each one. Cook to your taste, leaving a few minutes of the cook time for the Pièce de résistance – the American cheese. Just as the burgers are about ready, stick a good ole’ square of cheese on top and let that bad boy melt. If you are feeling lucky (and we were) you can flip it over and cook that cheese for a second or two, which will add to the gooey-ness.

Lift the burgers and gently set them into their buns. Place some onion rings on top and viola! there you have it; one fight night burger.

The insides

Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here.


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