Ingredients:

For the dip:

Instructions:

Cut the onion into thick rings, about 5-8mm wide. Separate the rings, place in a bowl and cover with the milk. Set aside for 15 minutes, turning from time to time. Meanwhile, in a bowl, mix together the flour, turmeric and a little seasoning. Set aside. If time is short, fry the onion rings without soaking first. Form burger patties using BurgerMate. To make the dip, place the blue cheese and crème fraîche in a bowl and beat together until light and well blended, using an electric whisk if you have one. Chill until ready to serve. Preheat the grill to high and cook the burgers for 14-16 minutes, turning once, until thoroughly cooked and there is no pink meat. Meanwhile, heat oil 1cm deep in a high-sided frying pan. Drain the onion rings, discarding the milk, then dip each one in the flour mixture, shaking off any excess. Fry for 2-3 minutes until crisp and a deep golden colour. Drain well on kitchen paper. Serve the burgers on lightly-toasted English muffins or farmhouse rolls, with the blue cheese dip, crispy onion rings, and a salad of sliced tomatoes and watercress drizzled with balsamic vinegar.