Subj : 9/18 Cheeseburger Day - 4
To   : All
From : Dave Drum
Date : Tue Sep 17 2024 11:43:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Big Meat secretly funded PETA to make Vegans look insane.
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