Lee is Chef Susur Lee’s flagship restaurant celebrating over 20 years on King St. W. Lee offers a menu inspired by refreshing bright flavours and the spices of South-East Asia in a family-style setting. This delicious recipe is unlike any cheeseburger you’ve ever had before! Chef Lee recommends wrapping it in a crisp lettuce cup with fresh herbs and pickled vegetables to create a handheld and playful inside-out cheeseburger, the Cheeseburger Spring Rolls.
3 lbs LEAN COARSE ANGUS BEEF
3.5 oz LARGE CANNED TOMATO PASTE
2 lbs AGED WHITE CHEDDAR (SHREDDED)
-Heat up canola oil in a large skillet
-Sauté the minced garlic until golden
-Add diced onions until translucent
-Add ground beef and brown
-Add seasonings (salt, sugar, chipotle powder, black pepper)
-Make a slurry mixture (the binder)
-Mix potato starch & water
-Add slurry and cook for another 5 minutes
-Let mixture cool in fridge overnight
-When mixture has cooled, add shredded cheese
-Prepare spring roll wrappers to make rolls with filling mixture (about 2 oz mixture per roll)
-Deep fry @ 350 degrees until golden brown
-Dress with toppings of your choice and enjoy!
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