Korean Cheeseburgers With Sesame Cucumber Pickles Recipes

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES

Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

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 set 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 ½ 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 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining 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.

KOREAN-INSPIRED BURGERS

Korean-Inspired Burgers image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 burgers

Number Of Ingredients 23

Ingredients

One 3-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, chopped to a paste
1 1/2 cups soy sauce
1/4 cup thinly sliced green onions
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 1/2 pounds ground pork
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
4 brioche buns, split
Fresh cilantro leaves, for serving
1/2 head red cabbage, thinly sliced
1/2 head Napa cabbage, thinly sliced
1/2 large carrot, finely grated
1/2 cup thinly sliced green onions
1/4 cup chopped cilantro leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1/4 cup reserved marinade
Kosher salt and freshly ground black pepper
1 tablespoon gochujang
1 tablespoon orange juice
1 tablespoon honey

Steps:

Preheat the oven to 400 degrees F.
For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

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