KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES
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
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.
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Habibur Rahaman
[email protected]Overall, these burgers were a good experience. I would make them again, but I would probably adjust the amount of gochujang to suit my own taste.
Tsiforkor Michael
[email protected]These burgers were a bit too spicy for my taste, but my husband loved them.
Ruby Donlon
[email protected]I followed the recipe exactly and the burgers turned out great! I would definitely recommend this recipe to others.
The boys Central
[email protected]The burgers were a bit dry, but the cucumber pickles were amazing.
Pierson LaVerdiere (Flatnoodles)
[email protected]I'm not a huge fan of gochujang, but these burgers were still really good. The cucumber pickles helped to balance out the heat.
Mekwa Johannes
[email protected]Delicious!
Mathapelo
[email protected]This recipe is a keeper! The burgers were cooked to perfection and the cucumber pickles were the perfect accompaniment.
Namcy Esch
[email protected]These burgers were easy to make and turned out great! I used ground turkey instead of beef, and they were still very juicy and flavorful.
Thales Ueti
[email protected]I love the unique flavor of these burgers. The gochujang adds a nice kick, and the cucumber pickles are a great way to cool down the heat.
Md Laboni
[email protected]These Korean cheeseburgers were a hit with my family! The sesame cucumber pickles added a delicious and refreshing crunch. I will definitely be making these again.