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Scallion Cheeseburger

A mashup between Chinese flaky scallion pancakes and the classic American cheeseburger!
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Video

Ingredients
  

Scallion pancakes
  • 320 g AP flour for the pancake
  • 170 g warm water with temperature ~48C / 120F for the pancake
  • 1 cup scallions chopped
  • 1/2 cup vegetable oil for the oil paste
  • 1/2 cup all purpose flour for the oil paste
  • 1 tbsp salt for the oil paste
  • 1/4 cup vegetable oil for pan frying
Cheeseburger patties
  • 800 g beef mince
  • Salt & pepper
  • 1 tbsp vegetable oil
Filling
  • 8 slices American cheese
  • 8 slices tomato
  • Lettuce
  • 4 tbsp Mayonnaise
Chinese style caramelised onions
  • 1 tbsp vegetable oil
  • 1 brown or red onion thinly sliced
  • 1 tbsp sugar
  • 1/2 tbsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • Water as needed

Method
 

Make the scallion pancake dough
  1. In a large bowl, pour the warm water into the flour. Stir with chopsticks until it briefly forms into a dough.
  2. Knead briefly with your hands until it comes together into a ball.
  3. Lightly flour your bench or a non-stick silicone mat.
  4. Transfer the dough onto the bench/mat and knead for 5 minutes. It does not need to be completely smooth.
  5. Cover and rest the dough for 10 minutes while you prepare the oil paste.
Make the oil paste
  1. In a small pot over medium-low heat, add the vegetable oil and flour.
  2. Stir continuously for 3-4 minutes, until the mixture thickens into a smooth paste.
  3. Remove from heat and set aside.
Form the scallion pancakes
  1. Gently knead the scallion pancake dough for 1 minute.
  2. Roll the dough into a long log, then cut it into 8 equal pieces.
  3. Working with one piece at a time, roll it into a thin rectangle.
  4. Brush on a generous amount of the oil paste, and sprinkle scallions evenly over the dough.
  5. Roll the dough up tightly from the long edge to form a log.
  6. Coin the log into a spiral (like a cinnamon roll) and flatten gently.
  7. Use a rolling pin to roll it into a thin pancake.
  8. Repeat with all the remaining dough pieces.
  9. Heat a pan on medium-low heat. Add oil and cook each pancake for 2-3 minutes per side, or until golden and crispy. Set aside.
Make the Chinese style caramelised onions
  1. In a pan over medium heat, add the oil and sliced scallions. Cook for 2-3 minutes.
  2. Add the sugar and stir for another minute.
  3. Add about 2 tbsp of water. Let it evaporate, stirring occasionally.
  4. Repeat, adding 2 tbsp water at a time and letting it fully evaporate, until the onions are soft and jammy.
  5. Add the soy sauce and black vinegar. Stir constantly for another 1-2 minutes.
  6. Set aside.
Cook the smash burger patties
  1. Divide the beef mince into 8 equal meatballs.
  2. Heat a pan over medium-high and add oil.
  3. Place the meatballs into the pan and press each one down with a burger press (or a flat cup lined with baking paper) to form thin patties.
  4. Season with salt and pepper.
  5. Cook until the bottom develops a caramelised crust, then flip and cook the second side for about 1 minute.
  6. Repeat with remaining meatballs.
Assemble the burgers
  1. Layer each burger in this order: scallion pancake -> mayonnaise -> beef patty, cheese -> beef patty -> cheese -> tomato -> lettuce -> caramelised onions -> scallion pancake.
  2. Serve immediately and enjoy!

Video