Subj : 9/18 Cheeseburger Day - 4
To   : All
From : Dave Drum
Date : Tue Sep 17 2024 11:42 am

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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