Crispy Rice Paper Burger

Instructions

1. 1

   Finely chop the dill pickle and stir it together with the mayonnaise, ketchup and mustard. Set the burger sauce aside. Cut the smoked cheddar into 4 equal portions.

2. 2

   Shape the beef into 4 patties, each about 10 cm wide and 1½ cm thick. Season both sides with the ½ teaspoon salt and ¼ teaspoon black pepper.

3. 3

   Heat a large nonstick frying pan over medium-high heat. Add the patties and cook for 4–5 minutes per side, until browned and cooked through, 160°F/71°C. Transfer to a plate, top each with a portion of cheese and let rest for 5 minutes. Pour off the excess rendered fat from the pan.

4. 4

   Pour the room-temperature water into a wide, shallow dish. Using large rice paper wrappers, about 22 cm across, dip one wrapper for 2–3 seconds, lay it flat and wait about 15 seconds until pliable. Place a patty cheese-side down in the center and fold the edges snugly over it. Soften a second wrapper, place the parcel seam-side down in its center and fold again to enclose it, keeping the layers smooth. Repeat with the remaining patties and wrappers.

5. 5

   Heat 1½ tablespoons of the oil in the same pan over medium heat. Add 2 parcels seam-side down, leaving space between them. Fry for 3–4 minutes per side, until crisp and lightly golden, turning carefully with a spatula. Repeat with the remaining 1½ tablespoons oil and 2 parcels. Leave the finished burgers uncovered so their shells stay crisp.

6. 6

   Serve immediately with the burger sauce alongside for dipping or spooning onto each bite.