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