I don’t know about you but these amazingly gloomy, dreary days have had a serious impact on my fat cravings. I find myself longing for cheesy, buttery, deep-fried, decadence. Oh, dear appetite on steroids!
So using the weather excuse smartly, it has become imperative to indulge oneself in these beautiful fat fantasies. Blame the monsoons if anyone (the dietician or other healthy eaters) tells you otherwise. Fantastic strategy, no?
If you really need more validation, feast your eyes on these stomach-growls-inducing pictures. Then proceed to make the burger of joy.
Also, it’s my blog’s 1st birthday! Yay!
Ingredients (For 2 burgers)
• Chicken mince – 200 gms (makes 4 patties)
• Chopped onions – ½ a cup
• Ginger and Garlic paste – 2 tbsps.
• Tabasco – 1 tsp.
• Red chilli powder – 1 tsp.
• Mustard powder – 1 tsp.
• Worcestershire sauce – 2 tsp.
• Finely chopped coriander – ½ a cup
• Dried Oregano – 2 tbsps
• Finely chopped basil – 2 tbsps.
• Flour – To bind
• Chopped Bacon – ½ cup
• Ham slices – 4
• Grated Cheddar – 1 cup
• Seasoning – As required
• Burger buns – 2
• Egg – 1 Sunny side up
• Caramelised onions
• Chargrilled Tomatoes
• Creamy coleslaw
Mix all the ingredients except the cheese and ham slices. Bind the meat together with some flour and shape into balls. Flatten these into thin discs. To make the patty, add 2 tbsps. of grated cheese between two discs and seal the edges.
On a high flame, heat 3 tbsps. of oil in a grilling pan. Once it starts to smoke, add the patties and cook on both sides. The patties must have a charred exterior and a melt-y, gooey centre. Add 2 cubes of butter in the pan and keep basting the patties to keep them moist.
Lightly toast the burger bun and layer the chargrilled tomatoes on it. Place the patty and a sunny-side up egg. Top it with a generous helping of caramelised onions and lather mayo on the other half of the bun. Serve with fries and coleslaw.