Beef burgers in bao buns, with crispy battered onions, Sriracha aioli, coriander and sticky plum sauce

Beef burgers in bao buns, with crispy battered onions, Sriracha aioli, coriander and sticky plum sauce

Ingredients

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

 

Instructions

  1. 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.
  2. 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).
  3. Using tongs, carefully and loosely add the onions to the oil. Remove when golden and crispy onto a paper towel.
  4. 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.
  5. 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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