Crispy Creamy Burger In Kadai |Korean Style Burger Recipe, White Sauce Burger Dominos Style Burger

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with fewer calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber, while white bread is often less expensive.

Melt 2 tablespoons of butter in a pan.

Add 1.25 tablespoons of all-purpose flour to the melted butter and mix.

Cook on low flame for 1-1.5 minutes without changing the color.

Gradually add milk while mixing to avoid lumps.

Cook on low flame for 2-3 minutes until the mixture thickens and becomes creamy.

Add 1 teaspoon of salt, 1 teaspoon of red chili flakes, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt (to taste) to the mixture and mix well.

Incorporate 1/4 cup of processed cheese and 1/2 cup of mozzarella cheese into the mixture and mix until melted and smooth.

Adjust the consistency with 2 tablespoons of milk if needed and set aside to cool to room temperature.

Refrigerate the creamy stuffing for 15-30 minutes to firm up.

Prepare garlic butter by melting some butter and adding 1 tablespoon of grated garlic to it.

Heat a kadai (wok) and prepare it for cooking.

Grease a steel plate with oil or butter and line it with butter paper, then grease the paper as well.

Cut the burger buns to create pockets without cutting all the way through.

Fill a piping bag with the creamy stuffing and fill the burger buns generously with it.

Dip each stuffed burger bun into the melted garlic butter.

Place the stuffed burger bun in the kadai and cover it, cooking on medium flame for about 7-8 minutes until crispy and the cheese melts.

Check the burger after 9 minutes; it should be crispy and the cheese should be melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens