Crazy Burgers Recipes

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KRAZY KOREAN BURGERS

Provided by Judy Joo

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 33



Krazy Korean Burgers image

Steps:

  • With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside.
  • Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
  • Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total.
  • Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates.
  • Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately.
  • Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour.
  • Meanwhile, combine the scallions, onion, chile flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives.
  • Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
  • Stir together the ketchup and chile paste in a small bowl. Cover and store in the refrigerator if not using immediately.
  • Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately.

3 small cloves garlic
One 1/2-inch knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
4 teaspoons Korean soybean paste (doenjang)
4 teaspoons Korean chile paste (gochujang)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
Kosher salt or sea salt
1 tablespoon vegetable oil
4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, recipe follows, chopped
Korean Ketchup, recipe follows
1/4 cup Doenjang Mayonnaise, recipe follows
1 pound small Korean or kirby cucumbers (about 4)
1 tablespoon kosher or sea salt
4 scallions, chopped
1 onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
1 tablespoon salted shrimp (sae woo jeot), rinsed
1 small clove garlic
One 1-inch knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces
6 tablespoons ketchup
4 teaspoons Korean chile paste (gochujang)
1/2 cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon Korean soybean paste (doenjang)

CRAZY BURGER

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17



Crazy Burger image

Steps:

  • For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve.
  • For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve.
  • Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese.
  • Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes.
  • Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve.

1/2 head napa cabbage, chiffonade
1 jalapeno, seeded, stemmed and julienned
1/2 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 ounce extra-virgin olive oil
1 small white onion, sliced
1 tablespoon light agave nectar
1 teaspoon balsamic vinegar
2 pounds 80/20 ground chuck beef
Kosher salt and freshly ground black pepper
4 ounces canola oil
8 slices American cheese
4 large eggs
4 tablespoons mayonnaise
4 brioche buns

CRAZY BURGERS

A fun (and crazy) way to make burgers. Not really a burger, not really sloppy joes. Just all your favorite burger ingredients mixed up between buns.

Provided by Lori Loucas

Categories     Sandwiches

Time 30m

Number Of Ingredients 6



Crazy Burgers image

Steps:

  • 1. Preheat oven to 400 F.
  • 2. In a skillet, brown the ground beef and onions together.
  • 3. When the ground beef is cooked, remove from the heat and add the pickles, catsup, and cheese. Stir until the cheese is barely starting to melt.
  • 4. Divide the mixture among the hamburger buns. Wrap each in aluminum foil and bake for 15 minutes.

1 lb ground beef
1/2 c onion, chopped
1/2 c dill pickles, chopped
1/2 c catsup
1 c mozarella cheese, shredded
5 hamburger buns

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