Type what you have

Ingredients

• ✓ sesame seed burger bun
• mayonnaise
• parsley
• garlic
• salt
• edamame
• long-grain brown rice
• parsley
• cilantro leaf
• red onion
• red pepper
• black pepper
• vegetable oil
• shishito pepper
• vegetable oil
• honey

Instructions

1. 1 For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. 2 Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3. 3 Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. 4 Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5. 5 Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6. 6 Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

By dinehaus

Ingredients

• ✓ sesame seed burger bun
• russet potato
• peanut oil
• ground chuck
• american cheese
• hot sauce
• mayonnaise
• iceberg lettuce
• tomato
• onion
• pickle
• mustard
• ketchup
• salt

Instructions

1. 1 Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
2. 2 Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
3. 3 Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
4. 4 Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
5. 5 Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
6. 6 While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
7. 7 Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
8. 8 Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

By Nicole McLaughlin

Ingredients

• ✓ sesame seed burger bun
• rice vinegar
• water
• cane sugar
• sriracha sauce
• cucumber
• red onion
• ground beef
• soy sauce
• brown sugar
• green onion
• sesame oil
• sriracha sauce
• garlic puree
• ginger

Instructions

1. 1 Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
3. 3 Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

By Soup Loving Nicole

Ingredients

• ✓ sesame seed burger bun
• cayenne pepper
• black pepper
• salt
• apple cider vinegar
• mayonnaise
• yellow mustard
• green onion
• green bell pepper
• savoy cabbage
• chive
• apple juice
• apple cider vinegar
• bourbon whiskey
• cayenne pepper
• paprika
• black pepper
• kosher salt
• garlic
• red onion
• pork shoulder roast

Instructions

1. 1 Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
2. 2 Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
3. 3 Use a spider strainer to transfer meat mixture to a bowl and set aside.
4. 4 Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
5. 5 Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
6. 6 For best results, refrigerate for 8 hours, or overnight.
7. 7 Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
8. 8 Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
9. 9 Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

By John Mitzewich