Roy Choi’s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and fresh shiso leaves on top of the lettuce.
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 eight 1/4-inch-thick patties
Freshly ground pepper
2 tablespoons olive oil
8 slices of cheddar cheese
4 butter lettuce leaves
4 shiso or sesame (perilla) leaves
4 thin slices of tomato
4 thin slices of red onion
How to Make It
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 cheese. Cook just until the cheese is melted, about 1 minute.
Stack 2 burgers on each bun. Top with the lettuce, shiso leaves, tomato and onion. Spread the top halves of the buns with the sesame mayo, close the burgers and serve.
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