Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
Read More

from Serious Eats http://www.seriouseats.com/2015/05/how-to-mke-sichua-burgers.html

LEAVE A REPLY