Donna's Daily Dish
Inspiring people to create every day recipes
One day in the New York Times newspaper, they featured a recipe by Kay Chun for Korean Cheeseburger with Sesame-Cucumber Pickles. This simple, yet delicious recipe was packed with tons of flavor.
For the recipe you’ll need distilled white vinegar, kosher salt, freshly ground black pepper, turbinado sugar, Persian cucumbers, low-sodium soy sauce, scallions, fresh garlic, mayonnaise, roasted sesame seed oil, ground beef (preferably chuck or sirloin), American cheese, hamburger buns, butter lettuce, sliced onions and sliced tomatoes.
The accompanying pickles are a must to make. If you’ve never made homemade pickles before you’ll be amazed how easy it is and they enhance this burger experience. Once the pickles are prepared, it’s on to the sauce that gets mixed into the beef. For the record, I prefer Pat LaFrieda Original Blend Beef Hamburger meat which is a blend of chuck, brisket and short rib meat. Flavoring the ground beef is a marinade of soy sauce, scallions, garlic, fresh ground black pepper and granulated sugar. A tablespoon is reserved to be mixed with mayonnaise and sesame oil.
The burgers get a brushing of the marinade on both sides before going under the broiler. Once the burgers have turned a beautiful golden brown, top with a slice of American cheese. I popped mine back into the oven for a minute to make sure the cheese enrobed the burger, but didn’t brown. To serve, I used brioche burger rolls that were smeared with a bit of the seasoned mayonnaise, next I placed two thin cooked burgers on top and lastly a layer of lettuce. I skewered two pickles and placed on top of the burger.
What a scrumptious burger, my husband really enjoyed it. The pickles were also a nice change from the normal dill or bread and butter pickles that I usually keep on hand. Overall, a wonderful meal, company worthy, too!
Korean Cheeseburgers with Sesame-Cucumber Pickles
By Kay Chun, The New York Times
“Here to Help” column, May 13, 2022
Yield 4 Servings
Time 25 minutes
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
¼ cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
½ cup mayonnaise
2 ½ teaspoons roasted sesame oil
1 ½ pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.