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I’m skeptical of food trends. This one got me. Halved burgers, dunked in sauce. Nestled in a pool, so every bite gets sauced. Made with @gymkhanafinefoods range of curry sauces & chutneys for the ultimate curry burger and fries #AD Dunked Burgers (4 halves): Ingredients: -300g beef mince -1 small onion, diced -4 American cheese slices -1 green chilli, sliced -2 burger buns -1 tsp mustard & 2 tbsp mayo -2 tbsp Gymkhana green chutney -1-2 jars of Gymkhana butter masala sauce -2 tbsp ghee -6 garlic cloves, sliced -1 tsp mustard seeds -1 knob ginger, julienned -Handful coriander, chopped Method: 1.Smash 70g balls of beef mince on a pre-heated pan. Pile onion on top. 2.Flip, add cheese and chilli, cook till melted. Toast the buns, build with mayo on top, chutney on the base. 3.Skewer for a clean cut, halve, toast the cut side. 4.Warm the butter masala & pool on a platter. 5.Nestle the halves cut-side up. Tadka: heat oil, pop mustard seeds, fry garlic till golden, add chillies, sizzle briefly. stir in ginger and coriander off heat. Pour hot over the burger, still sizzling. Disco Madras Fries: Ingredients: -400g potatoes, cut into fries. -100g low moisture mozzarella -Jar of Gymkhana madras sauce -Handful coriander, chopped -3 shallots, sliced -Oil, for frying Method: 1.Shallow fry shallots until golden. Drain on a paper towel immediately. 2.First-fry chips at 130-140°C till soft, not coloured. Rest on a rack. 3.Second-fry at 180-190°C till crisp. 4.Plate, scatter mozzarella, melt under the grill. 5.Ladle over warm madras sauce. Finish with coriander and shallots last, so they stay crunchy. #Gymkhana #FoodTrend #BritishIndian #BurgerRecipe