These spicy, moist chicken burgers from Paige Grandjean take flavor cues from the classic pairing of Buffalo wings and blue cheese dressing.. Get the Recipe.

Using a slotted spoon, transfer the onions to paper towels to drain.Repeat with the remaining onions..

In a small skillet, melt the remaining 1 tablespoon of butter.Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt.

Ladle the bean stew into bowls, top with the fried onions and serve.. Make Ahead.The beans can be refrigerated for up to 3 days.

The fried onions can be refrigerated overnight.

Crisp in a 350° oven for about 3 minutes..Cook, stirring occasionally, until foamy, about 4 minutes.

Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes.Transfer brown butter to a small bowl; set aside.. Bring lobster stock to a boil over medium-high.

Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes.Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes.