Spicy Fusion Beef Burgers with Onion Rings

Beef is an excellent source of various vitamins and minerals. These include vitamin B12, zinc, selenium, iron, niacin, and vitamin B6

Beef mince can be substituted with chicken mince and sriracha hot sauce can be substitute with your favorite hot sauce. But I personally recommend sticking to the original recipe

INGREDIENTS:
Burger meat:
1/2 kg Beef Mince
6 Garlic cloves
5 Green chillies
1/2 Thumb size Ginger
1 slice of Bread
10 Kariyapak or Curry leaves
1/4 bunch Kothmir leaves
1/2 teaspoon Nutmeg powder/Ground nutmeg
1 teaspoon Salt (adjust based on taste)
1/2 teaspoon Cayenne pepper
2 teaspoons Crushed black pepper
Lemon/Lime juice from 1 lime
1 teaspoon Butter
Cheese slices (minimum 1 per burger patty)
Oil for frying

Sauce:
2 tablespoons Mayonaise (full fat)
3 tablespoons Cheese sauce (preferably Kraft)
1 teaspoon Horseradish paste
2 teaspoons Crushed black pepper
1/2 teaspoons Cayenne pepper
1 teaspoon Mustard sauce (optional/recommended)
1 teaspoon Sriracha hot sauce (optional/recommended)

Fried onions:
1/2 big White onion
2 tablespoons Corn flour
3 tablespoons Tempura batter flour/ Tempura flour/ Tempura batter/ Tempura
1/2 can cold Soda (can be substituted with cold beer)
1 teaspoon Salt (adjust based on taste)
1 tablespoon Sriracha hot sauce
1/2 teaspoon Cayenne pepper
1 teaspoon Crushed black pepper (recommended)
Oil for deep frying

Others:
1 pack Burger buns
1 tablespoon Butter (per bun)
1 teaspoon Sriracha hot sauce (per bun)
Tomato slices (optional)
Lettuce (optional)


METHOD:
Step 1:
- Chop the garlic cloves, green chillies, ginger, bread slice, kariyapak or curry leaves and kothmir leaves into tiny pieces
- Mix the above mixture with the washed mince, nutmeg powder, lime/lemon juice, salt, cayenne pepper and the crushed black pepper thoroughly
- Take out a small piece to fry for tasting for lack of salt of spices
- Adjust the salt and spices accordingly and let the meat marinate for minimum 30 minutes

Step 2:
- Mix all the ingredients mentioned above and set aside (Mayonaise, Cheese sauce, horseradish paste, black pepper, cayenne pepper with optional mustard and sriracha hot sauce)
- Toast the buns on the top, middle and bottom and let it cool down. Apply the butter on 1 side and the sauce on the other side

Step 3:
- Chop the onion in big thick circles
- Mix the corn flour, tempura, salt, sriracha hot sauce, cayenne pepper, black pepper and the cold soda/cold beer
Tip: Tempura batter needs cold liquid as it helps absorb less oil and make it more crispy
- Add the onion rings to the batter and give it another mix
- Heat oil in a pan for deep frying. The level of the oil should be atleast 1 inch thick
- Fry the onion rings till they are golden brown and then take them out and set them on paper towels to absorb the excess oil

Step 4:
- Take the meat (the size of your palm) in your hand. Mash it together and roll it into a big ball. Now flatten it to the size of your palm. Make sure the mixture is tight and not falling apart. That is 1 patty. Do the same for the rest of the meat.
- Heat a pan with oil on high heat. Once the pan is smoking hot put the patties on the pan
- Fry each side on high heat for 30 seconds, then reduce the temperature to medium and fry on each side for 1 minute. The patty should be firm and no blood should come out when pressed slightly
- Add the butter on the top of the patty. Spread it out all over the patty then turn it. Now add the cheese slices on top and cover with a lid for 30 seconds so that the cheese melts around the burger
- Overall each side would have cooked for 3-5 minutes
- Let the patty rest without heat

Step 5:
- Put the patty on top of the bottom half of the bun. Then top with tomatoes or lettuce (optional) and a few onion rings. Put the top of the bun and place the rest of the onion rings on the side of the burger and serve hot