Best Ever Cheeseburger

INGREDIENTS for Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard

For the Pattie

• 2 pounds ground beef, 80/20
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 6 slices American cheese

FOR SERVING:

• Brioche hamburger buns, homemade or store-bought
• Romaine or shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

INSTRUCTIONS

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.

2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.

3. Heat canola oil in a large cast iron skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.

4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

Cabbage Kimchi

Ingredients:

2 lb. napa cabbage
1/4 cup sea salt (or kosher salt)
Water (as needed for brining)
1 Tbsp. garlic, grated (5 to 6 cloves)
1 tsp. ginger, grated
1 tsp. sugar
3 Tbsp. water or seafood flavor (optional)
5 Tbsp. Korean red pepper flakes (gochutgaru)
8 oz. Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Directions:

Prepare the Cabbage:

Cut the napa cabbage into quarters and remove the cores. Chop into bite-sized pieces.
Place the cabbage in a large bowl, sprinkle with salt, and toss gently. Add enough water to cover the cabbage. Let it sit for about 2 hours, turning the cabbage every 30 minutes.
Make the Paste:

In a separate bowl, mix together garlic, ginger, sugar, water (or seafood flavor), and Korean red pepper flakes to form a paste.
Prepare Vegetables:

Cut the radish into matchsticks and chop the scallions.
Rinse and Drain Cabbage:

After the cabbage has brined, rinse it thoroughly under cold water. Drain and squeeze out excess water.
Combine Ingredients:

In a large mixing bowl, combine the drained cabbage, radish, scallions, and the red pepper paste. Mix thoroughly, ensuring all pieces are well coated.
Ferment:

Pack the kimchi into a jar, pressing down to remove air bubbles. Leave at least 1 inch of space at the top. Seal the jar and let it sit at room temperature for 1-5 days, depending on your taste preference. Check daily, pressing down the vegetables to keep them submerged.
Store:

Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment but at a slower pace.

Cheesy Hamburger Potato Casserole

Ingredients:

1 lb crumbled ground beef
1 diced yellow onion
3-4 lbs potatoes, peeled and sliced
8 oz or more shredded Cheddar Cheese
1 can Cheddar Cheese soup mix
12 oz evaporated milk or whole milk
1/2 cup milk
1 tsp salt
1/2 tsp pepper
Directions:

Preheat oven to 350°F and grease a 9x13 baking dish.
In a skillet, cook ground beef and onion until the meat is browned.
Layer sliced potatoes in the baking dish, season with salt and pepper.
Add 1/3 of the beef mixture over the potatoes, followed by 1/3 of the shredded cheese. Repeat layers twice.
Top with remaining cheese.
In a bowl, mix Cheddar cheese soup, milk, and evaporated milk. Pour over the casserole.
Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes for a golden top.

Cranberry Meatballs

Ingredients

• 26 ounces frozen bite size meatballs
• 14 ounces whole cranberry sauce can substitute grape jelly
• 12 ounces Heinz Chili Sauce
• 1 ½ tablespoons Worcestershire sauce
• 1 ½ tablespoons dark brown sugar

Instructions

• Place the frozen meatballs into a slow cooker set on low heat.
• In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Pour over meatballs.
• Cover and cook on low for 4 hours, stirring occasionally. To serve, set slow cooker to warm. Serve garnished with chopped green onions.