MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Emmy Burger
Categories: Beef, Breads, Cheese, Vegetables, Sauces
Yield: 4 servings

MMMMM--------------------------BURGERS-------------------------------
28 oz (800 g) dry-aged burger
- meat
Salt & fresh ground pepper
4 sl (1/4"/6 mm) sharp white
- Cheddar; 3 oz (85 g) total
4 Pretzel buns; split
- crosswise
2 tb Unsalted butter; room temp
Caramelized onions; warmed
- as desired

MMMMM------------------------NGUYEN SAUCE-----------------------------
1/3 c Sugar
1/4 c Unseasoned rice wine
- vinegar
1/2 c Gochujang (Korean fermented
- chile paste)
4 tb Unsalted butter
1 tb Minced garlic
1 ts Sesame seeds
1 ts Black sesame seeds

MMMMM-------------------------EMMY SAUCE------------------------------
1/2 c (120 ml) mayonnaise
1/4 c (60 ml) Nguyen sauce

To make the burgers, cut the meat into 1-inch (6-mm)
chunks. Freeze meat until cold or slightly frozen, about
one hour. Freeze meat grinder parts, or processor bowl
and blade, at the same time.

Using a meat grinder or food processor, coarsely grind
the semi-frozen meat, letting it fall into a medium
bowl. (If using a food processor, pulse the meat in
small batches and transfer it to a medium bowl.)
Handling the ground beef gently, shape it into four
rounds, each about 4 inches (10 cm) wide and 3-4 inch (2
cm) thick.

Heat a large griddle or skillet, preferably cast iron,
over medium-high heat. Heavily season the burgers on
both sides with salt. Place on the pan. Cook for two and
a half minutes, adjusting the heat so the underside of
the patty is browning steadily but not burning.

Turn the patty, season with pepper, and top with a slice
of Cheddar cheese. Continue cooking for another two and
a half minutes. Press the burger on top with a finger;
it should feel only slightly firm.

Transfer the patties to a wire rack set on a large
rimmed baking sheet (half-sheet pan) and let stand for
three to five minutes. The internal temperature will
rise a few more degrees during the rest period.

Meanwhile, wipe the excess fat from the griddle. Butter
the buns and then place them, flat side down, on the
griddle and cook until golden brown, about one and a
half minutes. Spread a generous tablespoon of the Emmy
sauce (see below) on the top half of each bun.

Place a patty on the bottom half of each bun. Mound a
heap of caramelized onions on the patty. Add the bun top
to each. Transfer each to a dinner plate and serve, with
the remaining sauce passed on the side.

To make the Nguyen sauce, whisk the sugar and vinegar
together in a medium bowl to dissolve the sugar. Add the
gochujang and whisk to combine.

Melt the butter in a small skillet over medium heat. Add
the garlic, sesame seeds, and black sesame seeds and
cook, stirring often, until the garlic is tender and
fragrant but not browned, about 90 seconds.

Add to the gochujang mixture and whisk to combine. (The
sauce can be covered and refrigerated for up to one day.
Remove from the refrigerator about one hour before using
so it’s not cold when served with hot food.)

To make the Emmy sauce, mix the mayonnaise and Nguyen
sauce together in a small bowl. Cover and refrigerate
until ready to use.

Excerpt from Emily: The Cookbook Pizza, Burgers, and
More by Emily Hyland and Matthew Hyland,

RECIPE FROM: https://www.usmagazine.com

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