Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Tempura fried burger

Looking at this post on my favorite website, I almost immediately decided to try it!
Although I did not find a proper recipe to try out, I modified a simple recipe for tempura batter and gave it a try. The result I have to say... was divine.
Here is what I used for my burgers:


4 burger buns and patties an other condiments
For the batter:
1 egg
3/4 to 1 cup ice cold water
1 cup all purpose flour
1 TBSP corn starch
salt and white pepper to season

My favorite burger patty is composed of 15/85 beef and caramelized onions. The tricky matter for this particular burger is the doneness, since the patty gets a hard sear first and then gets deep fried. I recommend searing the burger one level below your desired level. for very rare preference, I recommended forming very thick patties. Ser both sides of the patty, set aside and let cool.
Make the batter by beating the egg and then adding the ice cold water. Gradually whisk in the flour.
Dip the cooked patty in the batter and deep fry in hot oil for a minute or until the crust is crunchy. Heavily season with salt (I prefer not to use salt in the batter and instead to salt after frying).
Served with scallion sauce, Sriracha mayo, and pickled cucumber and jalapeno.


Sheila said…
Hi Leila,

I saw your comment about gata bread on my blog and so I took a trip over to yours- great pictures!!!