Food & Wine magazine released this cookbook in honor of the 25th anniversary of their "Best New Chef" awards (something we look forward to every year). This collection of the honorees' 100 best recipes is essentially guaranteed success in the kitchen, so acquire one ASAP and get started on Roy Choi's double cheeseburgers, Los Angeles-style.
For many Korean-Americans and Southern Californians alike, Roy Choi is a hero. His empire of taco trucks, called Kogi, were innovators in their use of social media. Who would have thought Twitter could bring 150 hungry people to a supermarket parking lot? Choi invented that. Ever eaten a Korean short rib taco, an appealing mashup of Asian and Mexican culinary common sense? Choi invented that. Here's a double cheeseburger recipe from the LA chef that features a bit of Asian flair.
- 1/3 cup mayonnaise
- 1 tablespoon toasted sesame seeds
- 4 tablespoons unsalted butter, at room temperature
- 4 Brioche hamburger buns, split
- 2 pounds ground chuck, shaped into 8 (1/4-inch-thick) patties
- kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 8 slices cheddar cheese
- 4 butter lettuce leaves
- 4 shiso or sesame (perilla) leaves
- 4 thin slices tomato
- 4 thin slices red onion
- hot sauce, preferably Tapatio, for serving
- In a small bowl, mix the mayonnaise with the sesame seeds.
- Heat a large nonstick griddle or 2 nonstick skillets over moderate heat. Butter the cut sides of the hamburger buns and toast them on the griddle until golden, 4 to 5 minutes. Transfer to a platter.
- Season the patties with salt and pepper. Brush the griddle with the olive oil, add the patties and cook over high heat for 2 minutes. Flip the patties and cook for 2 minutes longer, then top each one with a slice of cheddar. Cook just until the cheese has melted, about 1 minute.
- Stack 2 burgers on each bun. Top with the lettuce, shiso, tomato and onion, then drizzle with hot sauce. Spread the top halves of the buns with the sesame mayo, close the burgers and serve.
Note: Fresh shiso, a plant in the mint family, is available at Japanese markets. Milder-flavored sesame leaves (sometimes called perilla) are available at Korean markets.
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