BEEF BURGERS IN BAO BUNS, WITH CRISPY BATTERED ONIONS, SRIRACHA AIOLI, CORIANDER AND STICKY PLUM SAUCE
1 packet Harvey Beef Angus burgers
4 large bao buns
4 tbsp Sriracha Hot Sauce
4 tbsp aioli
1 small bunch coriander
1 carrot, cut into thin strips
4 tbsp plum sauce
For the crispy onions:
1 onion, finely sliced
100g chickpea flour
½ tsp baking powder
1/2 tsp turmeric
Vegetable oil for frying
For the crispy onions, cut the onion in thin slices and soak in cold water. Sift the flour, baking powder & spices and mix with 100ml water to make a thick batter.
Heat about 5cm of oil in a wok or a deep pan (don’t over fill the pan – only a third of the way maximum.) Drain the onion well from the water, add to the batter and mix through by hand. Teste the oil by adding a small amount of batter. If it bubbles up and begins to brown it’s ready (approximately 180c using a thermometer).
Using tongs, carefully and loosely add the onions to the oil. Remove when golden and crispy onto a paper towel.
Heat a grill plate/frypan to medium hot heat, rub the burger patties with a little oil and cook for 8 minutes each side turning twice until fully cooked through.
Steam the bao buns to packet instructions, and assemble with sriracha, aioli, coriander & carrot. Top with plenty of crunchy onions and serve.