Grind all the spices in a pestle and mortar. Purée half a large red onion with one clove of garlic.
Add the spices and the onion and garlic mix to the meat, as well as the tobasco sauce, worcestershire sauce and sesame oil. Mix together with your hands.
Mould into 4 nice big fat burger patties.
Heat a griddle pan, brush the patties with olive oil and cook, for about 3 minutes per side, or until done to preference.
To assemble: Toast the rolls face down down on a dry, hot griddle pan.
Garnish with fresh basil leaves, the pickled onions, some cheese and tomato sauce. Place the patties on the rolls and serve.
Reprinted with permission of Drizzle and Dip.
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