Name: Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots
Yield: 4
Ingredients: Kosher salt -; 8 c. green cabbage -; 1 c. distilled white vinegar -; 1 tbsp. sugar -; 2 tbsp. yellow mustard seeds -; Vegetable oil -; 5 large shallots -; 1/4 c. Wondra flour -; 1 1/2 lb. ground beef chuck, preferably 85 percent lean -; 1 tsp. onion powder -; 1 tsp. garlic powder -; 1 tsp. sweet smoked paprika -; 1 tbsp. Worcestershire sauce -; Freshly ground pepper -; 6 oz. extra-sharp Cheddar -; 2 c. baby arugula -; 4 brioche buns -

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

1. Kosher salt -

2. 8 c. green cabbage -

3. 1 c. distilled white vinegar -

4. 1 tbsp. sugar -

5. 2 tbsp. yellow mustard seeds -

6. Vegetable oil -

7. 5 large shallots -

8. 1/4 c. Wondra flour -

9. 1 1/2 lb. ground beef chuck, preferably 85 percent lean -

10. 1 tsp. onion powder -

11. 1 tsp. garlic powder -

12. 1 tsp. sweet smoked paprika -

13. 1 tbsp. Worcestershire sauce -

14. Freshly ground pepper -

15. 6 oz. extra-sharp Cheddar -

16. 2 c. baby arugula -

17. 4 brioche buns -

How to cook deliciously - Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

1. Stage

In a large bowl, toss 1 tablespoon of kosher salt with cabbage and massage it until it softens and releases its liquid, about 4 minutes. Drain cabbage in a colander and rinse it.

2. Stage

Wipe out bowl. Ad vinegar, sugar, mustard seeds, 1 cup of water, and 1 tablespoon of salt. Add cabbage to vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.

3. Stage

Meanwhile, in a large saucepan, heat 1 1/2 inches of vegetable oil to 325 degrees F. In a medium bowl, toss shallots with Wondra flour. Fry shallots all at once, stirring gently, until golden, about 7 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate to drain. Season shallots with salt. Reserve cooking oil.

4. Stage

In a medium bowl, combine ground beef with onion powder, garlic powder, smoked paprika, Worcestershire sauce, and 2 teaspoons each of kosher salt and ground pepper. Knead gently until thoroughly mixed. Form beef into eight 4-inch patties. Press shredded cheese into four 2 1/2-inch disks. Sandwich cheese disks between patties. Pinch edges together to seal.

5. Stage

Heat a grill pan or griddle. Brush burgers with some of shallot cooking oil and cook over moderate heat until browned on bottom, about 3 minutes. Flip burgers, invert a large heatproof bowl over them and cook until medium within and cheese is melted, about 3 minutes longer.