For the tomato jam: Heat the oil in a pot over medium heat. Add the plum tomatoes
, onion, salt and black pepper cook until the tomatoes are very soft and the onions
are translucent, 20 to 30 minutes. Add the sugar
, lime zest and juice, dried peppers, garlic, cumin
, cinnamon and allspice and simmer
for an additional 60 minutes.
Add the fire-roasted tomatoes to the mixture and puree. Refrigerate overnight.
For the Japanese bbq sauce: Whisk
together the hoisin sauce, vinegar, honey
and Sriracha in a small bowl.
For the onion strings: Heat the peanut oil to a temperature of 180 degrees F., using a high-heat thermometer for accuracy.
Whisk together the flour, cornstarch
, salt, beer and cayenne if using in a large bowl to make the batter
. In batches, dredge
the onion in the batter, letting the excess drip off.
Cook the onions in the deep fryer in batches. Make sure you dont place too big a batch in the fryer or it will lower the oil temperature. Once the onions have started to brown a little, remove them from the deep fryer and place them onto a plate lined with a paper towel.
For the burgers: Fry the eggs sunny side-up on medium heat with a enough butter to keep the eggs from sticking, depending on the size of your pan and the number of eggs
you choose to fry
Cook the beef patties on a char
broiler or grill
to the desired temperature. Thirty seconds prior to taking the burgers off the char broiler, lay a piece of cheese on top of each and cover to melt
Lightly toast the buns on the char broiler. Smear 1 1/2 ounces of the tomato jam
on the bottom of each hamburger bun
. Place a burger patty
on top. Add a fried egg and then some of the onion strings. Drizzle
each burger with 1 ounce of the Japanese bbq sauce to finish. Top with the bun tops. Reserve remaining tomato jam and bbq sauce for another use.