Cut the onion into small dice. In a large skillet on high heat, coat lightly with oil and add onions, season. Lightly caramelize the onions, about 3-4 minutes.

In a large mixing bowl, add the ground beef and cheese and mix thoroughly.

Carefully flambe the onions with cognac then add tamari and liquid smoke. Add to the beef and cheese mixture and stir to combine.

Using the lumpia wrapper, place 1 sheet on a cutting board. Place 1/3 cup of filling on the bottom of the wrapper, centered. Brush egg wash on all sides. Fold in the left then right side, covering the filling. Egg wash again the top wrapper. Flip the bottom, up over the wrapper, being sure to keep the filling in, then fold again to the top edge and press firmly. Needs to be a tight seal. Repeat until all of the filling is used.

Cook the bings: In a pan coated heavily with oil, on medium heat, sear both sides until gb&d and hot in the middle about 2-3 min a side.

Make the sauce: In a glass mixing bowl, mix all together. Can keep in fridge for up to 2 weeks.

Remove the bings from the pan and drain on a rack. Make your burger by laying down a lettuce cup, smear on some 8,000, sprinkle with shallots and top with pickles, add cheeseburger bing, then smear more 8,000, top with shallots and pickle and top with lettuce cup. Slice in half and enjoy.

Peking Chicken and Biscuit Spirals

Ingredients

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