• 9/18 Cheeseburger Day - 4

    From Dave Drum@1:3634/12 to All on Tue Sep 17 11:43:00 2024
    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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