Togarashi-Pimento Cheeseburgers with Spicy Sesame Corn on the Cob
Craft Burger

Togarashi-Pimento Cheeseburgers

with Spicy Sesame Corn on the Cob

35 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

For layers of East Asian-inspired flavor, we're mixing gochujang (a favorite Korean chile paste) and sour cream for a rich, flavorful topping for corn on the cob, and using togarashi (a Japanese seasoning mix) to make a dynamic, spicy cheese spread to top the luxe burgers.
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  • Nutrition
    PER SERVING
  • Calories
    1070 Cals (est.)
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fresh
ingredients
Togarashi-Pimento Cheeseburgers with Spicy Sesame Corn on the Cob
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 Scallions
  • 1 clove Garlic
  • 2 ears Of Corn
  • 1 Persian Cucumber
  • 2 tsps Gochujang
  • 2 Tbsps Mayonnaise
  • 2 oz Monterey Jack Cheese
  • 1 oz Pickled Peppadew Peppers
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
  • ¼ cup Sour Cream
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Remove any husks and silks from the corn. Halve the buns. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheese, chopped peppers, mayonnaise, and togarashi; season with salt and pepper. Stir to thoroughly combine. Slice the cucumber into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the cucumber rounds, sliced white bottoms of the scallions, mirin, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

Form & cook the patties
2 Form & cook the patties

In a medium bowl, combine the beef and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Cook the corn
3 Cook the corn

Meanwhile, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly. Pat dry and transfer to a work surface. 

Toast the buns
4 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Finish & serve your dish
5 Finish & serve your dish

Assemble the burgers using the toasted buns, togarashi-pimento cheese, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the gochujang sour cream, sesame seeds, and sliced green tops of the scallions. Serve the burgers with the dressed corn on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Remove any husks and silks from the corn. Halve the buns. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheese, chopped peppers, mayonnaise, and togarashi; season with salt and pepper. Stir to thoroughly combine. Slice the cucumber into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the cucumber rounds, sliced white bottoms of the scallions, mirin, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

2 Form & cook the patties

In a medium bowl, combine the beef and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Cook the corn
3 Cook the corn

Meanwhile, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly. Pat dry and transfer to a work surface. 

4 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns
Finish & serve your dish
5 Finish & serve your dish

Assemble the burgers using the toasted buns, togarashi-pimento cheese, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the gochujang sour cream, sesame seeds, and sliced green tops of the scallions. Serve the burgers with the dressed corn on the side. Enjoy!