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.

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