Peanut or other vegetable oil, for frying
Coarse salt and pepper
1 tablespoon sweet paprika
1 1/2 teaspoons granulated garlic or garlic powder (about 1/2 palmful)
1 1/2 teaspoons granulated onion (about 1/2 palmful)
1 teaspoon cayenne (about 1/3 palmful)
1 teaspoon ground cumin (about 1/3 palmful)
1 1/2 pounds ground beef chuck
2 cups flour
4 large eggs
1 1/2 cups heavy cream
4 potato rolls, toasted and buttered
Lettuce, tomato, red onion, pickles and honey mustard for topping
3/4 cup organic ketchup mixed with 2 tablespoons worcestershire sauce (or use barbecue sauce)
In a deep fryer or dutch oven, heat the oil to 375°F. (If using a dutch oven, you will need enough oil to reach at least 2-1/2 inches deep and to keep the oil line 2 inches from the top of the pot.) In a small bowl, combine 1 tbsp. each salt and pepper, the paprika, granulated garlic and onion, cayenne and cumin. Mix half of the spice blend into the beef. Form 4 thin patties.
In a shallow dish, combine the remaining spice blend and the flour. In another dish, whisk the eggs and cream.
Coat the burgers as follows: flour, egg, flour, egg, flour. Add 2 burgers at a time to the fryer or dutch oven and fry until golden, 4-5 minutes. Transfer to a rack to drain.
On the roll bottoms, layer the burgers, lettuce, tomato, red onion, pickles and ketchup mixture (or barbecue sauce). Slather the honey mustard on the roll tops and set in place.