Herby Street Dog Sandwich Recipe By Tasty Food

30-MINUTE BURGER RECIPE BY TASTY

Steps:

• Make the pickled red onions: In a small pot, combine the water, apple cider vinegar, salt, sugar, peppercorns, and coriander seeds, and bring to a boil over medium-high heat, stirring until the sugar dissolves.
• Turn off the heat and add the sliced onion, making sure they are fully submerged. Let cool to room temperature for 30 minutes before serving.
• Make the Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickles, garlic, and vinegar.
• In a large bowl, season the ground beef generously with salt and pepper. Use your hands to mix until evenly combined.
• Divide the beef into 4 8-ounce portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the burger patties and cook for 3-4 minutes, without disturbing, until browned.
• Use a spatula to flip the burgers over and place a slice of cheddar on each one. Cook for another 3-4 minutes, until the burgers are cooked through and cheese has melted.
• Place on sesame buns and top with the pickled red onions, Thousand Island Dressing, tomato, and lettuce. Serve with French fries.
• Enjoy!

NEW YORK STREET CART DOG

Steps:

• Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
• Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

GOLDEN CHICKEN SANDWICH AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY

Steps:

• Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, ½ teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
• Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
• Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
• Coat the marinated chicken thighs in the flour mixture.
• Fry the chicken thighs, one at a time, in the hot oil for 6-7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
• In a small bowl, mix together the miso and honey.
• Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
• Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
• Enjoy!

HERBY MUSHROOM SANDWICH SPREAD

Steps:

• Combine all ingredients in a food processor or blend with an electric beater until smooth.
• Chill for approx 20 mins before serving to allow flavours to combine.
• Spread on bread for a tasty & healthy snack.

IMPOSSIBLE™ KOFTA & VEGGIE KEBABS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the Impossible™ Burger, salt, black pepper, cumin, paprika, chili powder, mint, oregano, and onion.
• Cut the yellow and red peppers into ¾-inch pieces and the zucchini in half lengthwise, then into ¾-inch-thick moons.
• Assemble the skewers: Thread 3 pieces of bell pepper and zucchini onto a skewer, leaving about 1½ inches of space at the base. Mold 2 tablespoons of the Impossible™ Burger mixture around the skewer about 1½ inches above the vegetables. Add 3 more pieces of vegetable, another portion of beef, and 3 more vegetables. Repeat to build the remaining kebabs (8 total). Place the kebabs on a plate and refrigerate for 1 hour.
• Make the garlic sauce: In a food processor, combine the garlic, lemon juice, and salt. Pulse 5 times, until the garlic is minced. Add the yogurt and mayonnaise, and process until smooth. Refrigerate until ready to use.
• Preheat the grill to 350°F (180°C).
• Drizzle 3 tablespoons of olive oil all over the kebabs. Season the vegetables with salt.
• Place the kebabs on the grill and cook for 5 minutes on each side, or until the "meat" is cooked through and the vegetables are tender. Remove from the grill.
• Meanwhile, brush the remaining 2 tablespoons of olive oil over the pita bread. Grill for 45-60 seconds per side, or until lightly toasted. Remove from the grill and let cool slightly, then cut into triangles.
• To serve, divide the arugula, parsley, mint, tomatoes, cucumber, and pickled red onions among 4 plates. Drizzle with the lemon juice. Place 2 kebabs on each plate and serve immediately with the garlic sauce and grilled pita bread alongside.
• Enjoy!