The Best Beef Burger You'll Ever Eat

My brother Bilal and I always argue on which one of us makes the best burgers in our family. We are always trying new recipes and challenging each other to use new ingredients. You'll be amazed at how many wacky creations we've had. A couple of months ago, I made the awesomest burger ever and I want to share it with you guys.

The original recipe belongs to one of my favorite chefs, Bobby Flay. But I made it my own by adding to it....by putting that South Asian punch in it.

This is the only time I'll ask you to be liberal.... so don't be cheap and try to make the biggest baddest burgers ... I promise you'll sleep happy with a full tummy.

10 for 10

Steps:

1. Get 3 pounds of “zabiha halal” ground beef – preferably ground thick and with fat – don't be afraid of the fat.....let the fat be your friend. Make sure it's completely thawed if you pulled it out of the freezer, drained of any water, then put it in a very large bowl. Rule of thumb is that before you start cooking, your meat should always be at room temperature.

2. Chop two medium onions. They don't have to finely chopped, just enough not to stick out of your patties. Add to the ground beef in the bowl.

3. Chop two medium green bell peppers, don't have to be fine either. Add to the bowl.

4. Chop half a bundle of cilantro. Add to the bowl.

5. Break one egg into the bowl.

6. Add two tablespoons of fresh garlic paste, and one tablespoon of fresh ginger paste. (Not from the store).

7. Add between 2-3 leveled teaspoons of salt, according to your taste. But don't be stingy, let the salt be your friend...don't be afraid of the salt.

8. Add 1 teaspoon of black pepper.

9. Add 1 teaspoon of cayenne pepper.

10. Mix everything in the bowl with you hand. And then add 3 tablespoons of oil, any kind. Mix again.

11. Now comes the most essential part. You need to grab as much meat as your two hands can hold between them in a ball, and make a round patty. Don't worry, they seem big but after cooking them real well, you'll understand why. This recipe will let you make ten patties, hopefully all the same size.

12. Line your beef patties to the side and start up your frying pan. My brother likes to grill his burgers, but I found if you want to get that mouth-watering taste, then you need to fry them. Throw some oil in, get your pan to medium heat, put a couple of a patties in and put a cover on the pan so that the burger can fry and be well done from the inside at the same time.

13. While that is happening, you know what to do. Chop some more onions, tomatoes, get some lettuce, slice some pickles, bring out the banana peppers and jalapenos. Have your extra large burger buns ready, with mayo on one side and garlic chilli sauce on the other...or you could use ranch dressing if you're not into spicy.

14. When the beef patties are cooked thoroughly, lay American cheese on them so it melts. I don't recommend Swiss. You can use two slices if you want. Don't be afraid of the cheese...let the cheese be your friend.

15. Now just add everything together. Doesn't matter which way you layer. I know someone people are picky about what comes first or second, and I just want to punch them in the face...because it's all about how you enjoy your burger, not what is the etiquette. So layer at will. Also, butter the top of your burger and stick a toothpick all the way in, to keep everything in place. If your beef patties are too thick and coming out of the bun, if the pile up of all the extra things has made your burger the size of the Empire, and if your burger looks completely disproportionate, and if you think you have to attack it with a knife in order to eat it, then you have followed my instructions correctly and you are now about to eat one of the world's best burgers. So don't be afraid of that bad monster...let it be your friend.

Don't forget to make french fries on the side, but Lays originals are good too. And of course some diet-Pepsi!

Bismillah!