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

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.