Chapli Kebab Cheeseburger with Mint Mayo

Method

1. Slice the red onion into thin rings and toss with the vinegar. In another bowl, mix the mayonnaise with finely chopped mint and lemon juice to make the mint mayo.

   Add in this stepRed onion ½White vinegar 2 tbspMayonnaise 3 tbspFresh mint 5 gLemon ½

2. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 1 min until fragrant, then crush coarsely in a mortar.

   Add in this stepCoriander seeds 1½ tspCumin seeds ¾ tsp

   medium-low heat

3. Chop the onion very finely and squeeze it dry. In a bowl, combine the beef, onion, chopped chilli, coriander, garlic, ginger, crushed spices, chilli flakes, salt and cornflour and knead for 1 min 30 sec. Divide into 2 and shape into patties 2 cm wider than the buns and 1 cm thick, pressing a shallow dimple in the centre with your thumb so they don't dome as they cook.

   Add in this stepBeef mince (about 20% fat) 300 gOnion ½Hot green chilli 1Fresh coriander (cilantro) 8 gGarlic cloves 1Fresh ginger 8 gRed chilli flakes ¾ tspSalt ¾ tspCornflour (cornstarch) 1½ tbsp

4. Split the buns, butter the cut sides and toast them cut side down in a pan over medium heat for 1 min 30 sec until golden.

   Add in this stepBurger buns 2Butter 10 g

   medium heat

5. Heat the oil in a 26 cm pan over medium-high heat and fry the patties for 3 min 30 sec. Turn them, lay the Cheddar on top, cover and cook for 3 min more until the cheese melts. If they don't all fit, cook in two rounds. They must be cooked through with no pink juices.

   Add in this stepVegetable oil 1½ tbspCheddar slices 2

   medium-high heat

6. Spread mint mayo on the bottom buns, then add lettuce, the cheesy patty, a slice of tomato and pickled onion. Spread more mint mayo on the top buns and close.

   Add in this stepRomaine lettuce leaves 2Tomato 1