{"id":69,"date":"2023-02-28T07:16:46","date_gmt":"2023-02-28T07:16:46","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=69"},"modified":"2023-03-04T08:20:05","modified_gmt":"2023-03-04T08:20:05","slug":"cheddar-stuffed-burgers","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/02\/28\/cheddar-stuffed-burgers\/07\/16\/69\/46\/appdev2098\/fast-food-recipes\/zinger\/","title":{"rendered":"Cheddar Stuffed Burgers"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Cheddar Stuffed Burgers with Pickled Slaw and Fried Shallots<\/h2>\n\n\n\n<p>You can make these cheese-stuffed \u201cJuicy Lucy\u201d burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store bought brioche buns.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kosher salt<\/li>\n\n\n\n<li>8 cups finely shredded green cabbage (from a 1 1\/2-pound head)<\/li>\n\n\n\n<li>1 cup distilled white vinegar<\/li>\n\n\n\n<li>1 tablespoon sugar<\/li>\n\n\n\n<li>2 tablespoons yellow mustard seeds<\/li>\n\n\n\n<li>Vegetable oil, for frying<\/li>\n\n\n\n<li>5 large shallots, very thinly sliced crosswise and separated into rings<\/li>\n\n\n\n<li>1\/4 cup Wondra flour (see Note)<\/li>\n\n\n\n<li>1 1\/2 pounds ground beef chuck, preferably 85 percent lean<\/li>\n\n\n\n<li>1 teaspoon onion powder<\/li>\n\n\n\n<li>1 teaspoon garlic powder<\/li>\n\n\n\n<li>1 teaspoon sweet smoked paprika<\/li>\n\n\n\n<li>1 tablespoon Worcestershire sauce<\/li>\n\n\n\n<li>Freshly ground pepper<\/li>\n\n\n\n<li>6 ounces extra-sharp cheddar, shredded<\/li>\n\n\n\n<li>2 cups baby arugula<\/li>\n\n\n\n<li>4 brioche buns, split and toasted<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions <\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Step 1<\/h2>\n\n\n\n<p>In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 4 minutes. Drain the cabbage in a colander and rinse it.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step 2<\/h2>\n\n\n\n<p>Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step 3<\/h2>\n\n\n\n<p>Meanwhile, in a large saucepan, heat 1 1\/2 inches of vegetable oil to 325\u00b0. In a medium bowl, toss the shallots with the Wondra flour. Fry the shallots all at once, stirring gently, until golden, about 7 minutes. Using a slotted spoon, transfer the shallots to a paper towel\u2013lined plate to drain. Season the shallots with salt. Reserve the cooking oil.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step 4<\/h2>\n\n\n\n<p>In a medium bowl, combine the ground beef with the onion powder, garlic powder, smoked paprika, Worcestershire sauce and 2 teaspoons each of kosher salt and ground pepper. Knead gently until thoroughly mixed. Form the beef into eight 4-inch patties. Press the shredded cheese into four 2 1\/2-inch disks. Sandwich the cheese disks between the patties. Pinch the edges together to seal.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step 5<\/h2>\n\n\n\n<p>Heat a grill pan or griddle. Brush the burgers with some of the shallot cooking oil and cook over moderate heat until browned on the bottom, about 3 minutes. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted, about 3 minutes longer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step 6<\/h2>\n\n\n\n<p>Mound the arugula on the bun bottoms and top with the burgers. Drain the pickled cabbage and mound some of it on the burgers; reserve the rest of the pickled cabbage for another use. Top with the fried shallots and the bun tops and serve.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-sc-block_2-0-26\">Make Ahead<\/h2>\n\n\n\n<p id=\"mntl-sc-block_2-0-27\">The pickled cabbage can be refrigerated in its brine and the fried shallots can be stored at room temperature in an airtight container for up to 4 days.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-sc-block_2-0-29\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wondra flour, which is more granular than regular all-purpose flour, is available at most supermarkets.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cheddar Stuffed Burgers with Pickled Slaw and Fried Shallots You can make these cheese-stuffed \u201cJuicy Lucy\u201d burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store bought brioche buns. Directions Step [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-69","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zinger"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/03\/Cheddar-Stuffed-Burgers-with-Pickled-Slaw-and-Fried-Shallots.webp","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":70,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/69\/revisions\/70"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/248"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}