Ingredientia:
-Olperi Mozzarella caseus gratus 100g
-Olper's Cheddar caseus gratus 100g
-Paprika pulveris tsp
-Lehsan pulveris (Galii pulveris) ½ tsp
- Apii recentis concisi 2 tbs
-Beef qeema (Terentes) 500g
-Himalayan sal roseum 1 tsp vel gustare
-Kali mirch pulveris (Piperis nigri pulveris) ½ tsp
-Lehsan (Gallic) concisus 2 tsp
-Coquens oleum 2 tbs
-Pyaz (cepa alba) magna 2 vel secundum exigentiam
-Breadcrumbs 1 Calicem vel secundum exigentiam
-Maida (Omnes-proposito farinae) Calicem
-Chawal ka atta (farina oryza) ¼ Cup
-Lal mirch (Red chilli) 2 tsp
-Himalayan sal roseum tsp vel gustare
-Lehsan pulveris (Galii pulveris) 1 tsp
-Pulvis gallinaceus 2 tsp
-Apium 2 tsp
-Aqua 1 Calicem vel sicut requiritur
-Coctum oleum ad sartagines
-Aloo (Potatoes) cuneis 2 magnis (coctum usque ad 90% factum)

Directiones:
-Grate mozzarella caseum, caseum cheddar & bene misce.
-Adde paprika pulverem, allium pulverem, apium recens, misce bene & fac globulum in 4 portiones divide & pone.
-In patera adde teres bubulam, sal roseum, pulveris piper nigrum, allium, misce & farraginem manibus bene & pone. eam in torcular/factorem & teres mixturam tegere, et burger patty premunt ut burger patty informet (facit 4 patties).
-Fry bubulam patty in sartagine in nonsica usque ad fulvum aureum.
- Caepe album secare in segmenta crassa & annulos ejus separare.
-Dip cepa annulos in farinam mixturam & tunicam bene micas.
-Fry cepam obductis annulis usque ad auream & crispam.
-Dip annuum cuneis farinae
-Fry bitumen cepae annuli usque ad auream & crispam.
-Congrega burger & anulis cepae crispis paratae & cuneis annuum.