Name: Social Cantina Bloomingtons MAY CHEESEBURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp onion powder; 1 tsp garlic powder; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1 cup sharp cheddar, shredded; 2 oz American cheese slices, chopped; 1 tsp Dijon mustard; 1 tsp hot sauce; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup red onion, thinly sliced; 0.25 cup apple cider vinegar; 0.25 cup water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 2 cups cooked white rice or brown rice; 1 cup iceberg lettuce, shredded; 0.5 cup diced tomato; 0.25 cup dill pickle chips, chopped; 1 tsp sesame seeds; 1 tbs vegetable oil (for cooking); 0.25 tsp salt (for rice and lettuce)

Method

Beef Base

Form and Season

Place ground beef in a bowl. Add kosher salt, black pepper, onion powder and garlic powder. Mix gently with your hands until just combined — do not overwork. Divide into 4 equal portions and shape into loose patties (they will be broken up later for bowl texture).

Cook

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add patties (work in batches if needed). Cook 3–4 minutes per side until well-browned and internal temperature hits 160°F (71°C). Remove patties to a plate and let rest 2 minutes.

Crumble

Return patties to the skillet over medium heat and use a spatula to break them into bite-sized crumbles. Cook 1–2 minutes more to render fat and get some crispy edges. Transfer to a bowl and keep warm.

Cheese Sauce

Make Roux

In a small saucepan over medium heat, melt 2 tablespoons butter. When foaming subsides, whisk in 2 tablespoons flour. Cook, whisking constantly, 1–2 minutes until the raw flour smell is gone but it hasn't browned.

Finish Sauce

Slowly whisk in 1 cup whole milk, a little at a time, until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Reduce heat to low and stir in shredded cheddar and chopped American cheese until melted and smooth. Whisk in Dijon mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Pickled Red Onions

While the beef cooks, combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt in a small bowl or jar. Stir until sugar and salt dissolve. Add the thinly sliced red onion, pressing to submerge. Let sit at room temperature at least 15 minutes (or refrigerate up to 24 hours) to pickle. Drain before using.

Bowl Assembly & Toppings

Prepare Base

Warm 2 cups cooked rice if not already warm. Place 1/2 cup rice into each of four bowls (serving yields 4 bowls). Season the rice lightly with a pinch of the 1/4 teaspoon salt included for rice/lettuce.

Layer Lettuce and Veggies

Top rice with about 1/4 cup shredded iceberg lettuce per bowl, then divide 1/2 cup diced tomato and 1 tablespoon chopped dill pickles among the bowls.

Add Beef & Sauce

Divide the warmed beef crumbles evenly between the bowls. Spoon 3–4 tablespoons of the cheddar cheese sauce over the beef in each bowl (more to taste).

Finish

Top each bowl with a few tablespoons of pickled red onions and a light sprinkle of sesame seeds. Serve immediately while cheese sauce is warm.

May Cheeseburger Recipe