MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Korean Cheeseburgers w/Sesame-Cucumber Pickles
Categories: Beef, Squash, Vegetables, Cheese, Breads
Yield: 4 servings
2 ts Distilled white vinegar
Salt & black pepper
2 tb + 1 ts turbinado sugar
2 lg Persian cucumbers; sliced
- 1/8" thick
1/4 c Soy sauce
2 tb Chopped scallions
2 ts Minced garlic
1/2 c Mayonnaise
2 1/2 ts Roasted sesame oil
1 1/2 lb Ground chuck
4 sl American cheese
4 Hamburger buns
Butter lettuce, sliced
- onions & tomatoes; for
- serving
In a medium bowl, combine vinegar, 1 teaspoon salt and 1
teaspoon sugar, stirring to dissolve the sugar. Add
cucumbers and toss to coat, then let stand at room
temperature.
Heat broiler to high and set oven rack 6 inches from
heat. In a small bowl, combine soy sauce, scallions,
garlic, 1/2 teaspoon pepper and remaining 2 tablespoons
sugar. Mix well, stirring until the sugar is dissolved.
Transfer 1 tablespoon of the marinade to a small bowl
and stir in mayonnaise and 1/2 teaspoon sesame oil. Set
aside.
In a medium bowl, combine beef and 3 tablespoons of the
scallion marinade. Gently mix to incorporate. Form into
8 thin patties (each about 4 1/2" wide) and arrange in a
single layer on a rimmed baking sheet. Brush tops with
half of the marinade. Flip and brush with the remaining
marinade. Broil until golden and caramelized on top,
about 4 minutes.
Arrange cheese on 4 patties, top with the remaining
patties and let stand until cheese melts, about 1
minute.
Pour off all the liquid from the cucumbers and stir in
the remaining 2 teaspoons sesame oil.
Smear the cut side of the buns with some of the seasoned
mayonnaise. Arrange bottom buns on plates. Layer with
lettuce, onion, tomato, double-stack burgers, pickles
and top bun. Serve with extra pickles on the side.
By: Kay Chun
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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