Recipes for "cheeseburger fried rice"

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Smashed Cucumber & Tomato Salad

Ingredients

• 2 English cucumbers
• 2 teaspoons salt, divided
• 1 tablespoon Chinkiang vinegar or rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon neutral oil such as canola or avocado
• 2 cloves garlic, minced
• 2 large tomatoes, sliced into wedges
• 1/3 cup watermelon radish, thinly sliced
• 1/3 cup red onion, thinly sliced
• 1 tablespoon sesame seeds
• 2 tablespoons cilantro, roughly chopped

Instructions

1. Peel 2 cucumbers lengthwise, leaving alternating stripes. Halve the cucumbers lengthwise; cut the halves into ½-inch slices in a slight diagonal. Smash the slices with the side of a chef’s knife (or with a rolling pin or meat tenderizer), just until the skin begins to crack. Place the cucumber pieces in a strainer; sprinkle with 1 teaspoon salt. Mix well; let stand for 20 minutes.
2. Whisk 1 tablespoon vinegar, 1 tablespoon sesame oil, 2 teaspoons soy sauce, 2 teaspoons sugar and the remaining 1 teaspoon salt together in a small bowl until the salt and sugar are dissolved. In a separate small bowl, combine 1 tablespoon neutral oil and the minced garlic.
3. Rinse the cucumbers with cold water; shake off excess water and transfer to a large bowl. Add tomato wedges and ⅓ cup each radish and onion. Drizzle with the garlic oil mixture; toss to coat. Add the vinegar dressing; toss well. Sprinkle with 1 tablespoon sesame seeds and ⅓ cup cilantro.

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Mandu (Korean Dumplings)

Ingredients

• 8 ounces medium-firm tofu
• 8 ounces ground pork
• 8 ounces ground beef
• 2 cups buchu (Korean garlic chives), finely chopped
• 1/2 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon salt
• 1 teaspoon white or black pepper
• Flour, for sprinkling
• 1 package (50 to 60 wrappers) store-bought or homemade mandu wrappers
• 2 tablespoons vegetable oil, for pan frying
• 4 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 1 scallion, trimmed and thinly sliced
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon gochugaru (Korean chili flakes), optional

Instructions

1. Tofu usually comes in 16-ounce blocks. You will use half of it. Reserve the other half in the fridge for another use. Place the tofu on a cheese cloth or flour sack towel. Loosely break it up into small pieces using your fingers. Wrap the cloth or towel around the tofu tightly and squeeze out as much of the liquid as possible. Leave the tofu in the cloth and set it in a colander for 10 to 15 minutes to make sure it’s drained well.
2. In a large bowl, add the tofu, pork, beef, buchu, onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and black pepper. Stir until combined well.
3. Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking. Fill a small bowl with water, which will be used to seal the Mandu wrapper.
4. Place a Mandu wrapper on the palm of your non-dominant hand. Place a scant tablespoon of filling in the middle of the wrapper. You should be left with about a 1/2-inch perimeter.
5. Dip a finger in the water and wet the edges of the wrapper. You may have to dip your finger into the water a couple of times. For simple half-moon shaped Mandu, fold the wrapper in half over the filling and firmly seal the edges by pinching them together with your fingers. Alternately, gently fold the wrapper in half over the filling. Use your index finger and thumb to create pleats on the edge of the top half, pressing them down to seal the top and bottom edges together. You’ll get 5 to 7 pleats and the Mandu will curve a bit as you do this. This may take some practice, but you’ll get better at it. No matter how your dumplings look, they will taste amazing! Repeat with the remaining wrappers and filling.
6. To pan fry the Mandu , heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches. Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through, but cut one in half to make sure.
7. In a small bowl, combine the soy sauce, vinegar, scallions, garlic, sesame oil, sesame seeds, and gochugaru. Serve alongside the Mandu for dipping. Did you love this recipe? Give us some stars below!

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Juicy Lucy

Ingredients

• 2 lbs. ground beef
• 2 tablespoons burger seasoning
• 6-12 slices American cheese
• 6 brioche buns
• Toppings: Lettuce, tomato, onion, pickles
• Sauces: Ketchup, mustard, mayo

Instructions

1. Mix the spices into the ground beef (I just mix by hand). Divide the beef into 6 even sections.
2. Form each section into two thin patties (a smaller top patty, and a larger bottom patty). Place 1-2 folded pieces of cheese on the bottom patty, and place the smaller top patty over it, pinching up the edges to seal.
3. Grill or pan fry for about 5 minutes on medium heat, or until cooked to your desired doneness and cheese is melted. We usually sacrifice one Juicy Lucy and cut into it to test the doneness of both the beef and cheese.
4. Let the Juicy Lucys rest for a minute or two. This is essential, otherwise the cheese will be so hot that it will literally come exploding out all over the place. I’m very serious.
5. Serve on buns with your favorite toppings!

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Ground Chicken Taco Burgers

Ingredients

• 1 pound ground chicken
• 1/2 small onion, diced
• 1 teaspoon minced garlic
• 1/2 (1 ounce) package dry taco seasoning mix
• 1 egg
• salt and pepper, to taste
• 4 wheat hamburger buns, toasted
• 4 slices pepperjack cheese
• 1 avocado - peeled, pitted and sliced
• 1/4 cup chopped jalapeno pepper
• 1/2 cup salsa, or to taste

Instructions

1. Preheat the outdoor grill to medium-high heat. Lightly oil the grill grate, and position it about 4 inches from the heat source.
2. Mix ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
3. Cook chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeño peppers and salsa. Cover with remaining half of bun.