Food Network Magazine - (04)April 2020

CHEESESTEAK BURGERS
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

⅓ cup apple cider vinegar
1 tablespoon sugar
6 tablespoons vegetable oil
1 14-ounce bag shredded coleslaw mix
1 cup chopped giardiniera, drained
2 scallions, thinly sliced
Kosher salt and freshly ground pepper
1 large white onion, thinly sliced
1 large green bell pepper, thinly sliced
1 pound ground beef
8 slices American cheese
4 sesame hamburger buns, split and toasted

1. Whisk the vinegar, sugar and 2 tablespoons vegetable oil in
   a large bowl. Add the coleslaw mix, giardiniera and scallions.
   Season with salt and pepper and toss.


2. Preheat a griddle or large skillet over medium-high heat.
   Add 2 tablespoons vegetable oil, the onion, bell pepper and a
   big pinch of salt. Cook, stirring occasionally, until the vegetables
   are browned and tender, about 7 minutes. Remove to a plate and
   wipe the skillet clean.


3. Form the beef into 4 small thick patties, about 2 inches wide
   and 3 inches tall. Add the remaining 2 tablespoons vegetable oil
   to the skillet. Add the patties and flatten using a metal spatula,
   pressing down hard until very thin. Season with salt and pepper
   and cook until browned and crisp around the edges, about
   2 minutes. Flip, season with salt and pepper and top each with
   2 slices cheese, then the onion and peppers. Continue cooking
   until the patties are just cooked through and the cheese is melted,
   about 1 more minute.


4. Transfer the patties to the buns. Serve with the slaw.

Per serving: Calories 710; Fat 40 g (Saturated 12 g); Cholesterol 97 mg;
Sodium 1,674 mg; Carbohydrate 47 g; Fiber 6 g; Sugars 15 g; Protein 31 g

CHICKEN SOBA NOODLE SOUP

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pound small skinless, boneless chicken thighs

6 cups low-sodium chicken broth

6 slices fresh ginger, lightly smashed,

plus 1 tablespoon finely grated

2 scallions, whites cut into 2-inch pieces

and greens thinly sliced

Kosher salt and freshly ground pepper

1 cup sugar snap peas

3 carrots

1 9.5-ounce package soba noodles

4 ounces sliced shiitake mushrooms

¼ cup low-sodium soy sauce

2 tablespoons fresh lemon juice

Shichimi togarashi (Japanese seasoning) or Asian chili sauce,

for topping

1. Bring a large pot of water to a boil. Meanwhile, combine the
   chicken thighs, chicken broth, sliced ginger, scallion whites,
   ¾ teaspoon salt and a few grinds pepper in a large saucepan.
   Cover and bring to a simmer over medium-high heat, about
   8 minutes. Uncover and gently simmer until the chicken is
   cooked through, 5 to 10 more minutes.


2. While the chicken cooks, trim the snap peas and thinly slice.
   Peel the carrots and halve lengthwise, then thinly slice.


3. Add the soba noodles to the boiling water and cook as the
   label directs. Drain and rinse under warm water, then vigorously
   shake off the water. Divide among bowls.


4. Using tongs, remove the chicken to a plate. Discard the ginger
   and scallions from the broth and skim off any foam. Shred the
   chicken and return to the broth. Add the shiitakes and carrots,
   return to a simmer and cook until the vegetables are tender, about
   3 minutes. Stir in the soy sauce and lemon juice; season with salt
   and pepper. Stir in the snap peas.


5. Ladle the soup over the noodles. Top with the scallion greens
   and grated ginger; sprinkle with shichimi togarashi.
   Per serving: Calories 520; Fat 11 g (Saturated 3 g); Cholesterol 76 mg;
   Sodium 1,292 mg; Carbohydrate 67 g; Fiber 3 g; Sugars 4 g; Protein 44 g

64 FOOD NETWORK MAGAZINE ●APRIL 2020

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