Boss Box Jr Recipe

Make the patty

In a bowl combine ground lamb (or beef), chopped onion, minced garlic, cumin, coriander, paprika, salt and black pepper. Mix gently until just combined; avoid overworking. Shape into a small patty about 3–3.5 inches in diameter and roughly 3/4 inch thick.

Cook the patty

Heat 1 teaspoon olive oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add the patty and cook 3–4 minutes per side for medium (adjust to preference). If making OG Jr with cheese, add 1/2 slice of cheddar to the patty in the last minute and cover to melt.

Toast the bun and assemble

Split the small burger bun and toast cut sides in the skillet for 30–45 seconds until lightly golden. Spread 2 tablespoons doner sauce (or burger sauce) on the bottom bun. Layer shredded lettuce, tomato slices, the cooked patty (with cheese if used), red onion rings and pickled cucumber slices. Top with the bun crown. Keep warm until serving.

Prep the potato: wash and peel (optional) the russet potato. Cut into 1/4-inch sticks for shoestring-style fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with paper towels.

Cook the fries: For deep-fry — heat oil in a heavy pot to 325°F (160°C). Fry potatoes in small batches 3–4 minutes until pale and soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again 1.5–2 minutes until golden and crisp. Drain on paper towel. For oven/air-fryer — toss dried fries with 1 tablespoon vegetable oil and spread in a single layer; air-fry at 400°F (200°C) 10–12 minutes shaking halfway, or bake on a sheet at 425°F (220°C) 20–25 minutes, turning halfway, until crisp.

Season: Immediately sprinkle 1/2 teaspoon salt and 1/4 teaspoon paprika (if using) over fries and toss gently. Keep warm.

Serve the soft drink chilled over 4 ice cubes in a 12 oz glass. Offer straw and napkin.

Make batter

In a small bowl whisk together 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon baking powder and 1/8 teaspoon salt. In a separate bowl combine 3 tablespoons milk, 1 egg yolk, 1/4 teaspoon vanilla and 1 teaspoon melted butter. Pour wet into dry and stir until just combined; batter should be thick but spoonable. Do not overmix.

Fry the bites

Pour 1/2 cup vegetable oil into a small skillet to a depth of about 1/2 inch and heat over medium until oil reaches 350°F (175°C) or a test drop of batter sizzles and rises. Using two teaspoons, drop small dollops (~1 teaspoon each) of batter into the oil, spacing to avoid crowding. Fry 1–1.5 minutes per side until golden-brown, turning once. Remove with a slotted spoon to paper towels to drain. Fry remaining batter in batches.

Fill and finish

While warm, dust the doughnut bites with confectioners' sugar. Transfer to a piping bag fitted with a small round tip (or a zip-top bag with corner snipped). Fill each bite by gently inserting the tip and piping about 1/2 teaspoon raspberry or vanilla jam into each. Alternatively, serve jam on the side for dipping.