We’ve seen a lot of things done to the burger—from black beer buns to the Beyond Meat burgers. But over in Brooklyn, New York, Korzo puts a Central European twist to the classic American dish. Instead of the usual buns, they wrap their meat and toppings in lángos dough, then deep-fry it. It comes out as a golden brown ball, looking almost like a Beef Wellington; and when sliced, it reveals a very juicy, medium rare patty. We made our own minimalist take on Korzo’s fried burger, made with a simple combo of a well-seasoned patty, caramelized onions, and Gruyère.
Unlike many other deep-fried burgers, we found this one surprisingly light. The dough doesn’t leave you as glutted as most buns do. Plus, if you eat it at just the right moment—when it has rested enough but not too much that it’s become soggy—you get a slightly crisp, airy dough. Some members of the team commented that it’d be better with more cheese, so if you have some to spare (other sharp cheeses will do), then go crazy.
Serves: 4 people
Active time: 1 hr
Total time: 1 hr 30 mins
2 ½ cups flour
1 tsp. salt
2 tsp. baking powder
¾ cup water, hot
2 tbsp. butter
3 large white onions, thinly sliced
Salt and pepper, to taste
1kg ground beef
Salt and pepper, to taste
Oil, for frying
4 slices Gruyère cheese
For the dough, whisk together flour, salt, and baking powder in a large bowl.
Slowly add the hot water while stirring with a wooden spoon, and stir until the dough comes together.
Turn dough out onto a floured surface and knead until smooth and just combined, about 2-3 minutes, taking care not to overwork.
Return the dough to an oiled bowl and cover.
Let the dough rest for at least 30 minutes and up to 2 hours.
Melt butter in a pan over medium heat.
Add the onions and season with salt and pepper.
Cook onions, stirring frequently, until fully browned and caramelized, about 15 minutes.
Remove from heat and set aside.
For the patties, preheat a large pan or grill pan over high heat.
Divide the ground beef into four portions, then form into patties about 1 inch thick.
Season each side of the burger liberally with salt and pepper.
Sear the burger patties on the hot grill and cook about a minute per side until a nice sear forms.
Set the burgers aside to rest.
Preheat oil for frying, 350F.
Once the dough has rested, divide it into 4 equal pieces.
Work one piece at a time, keeping the rest covered to prevent them from drying out.
Take one piece and roll into a flat, thin circle.
Take one burger patty and place it in the center of the dough.
Top the beef with a fourth of the caramelized onions, followed by a slice of gruyere cheese.
Take the edges of the dough and lift over the burger, crimping the edges together to seal tightly.
Pinch off any excess dough then set aside, repeating with the remaining 3 burgers.
Carefully lower the burgers into the hot oil, making sure not to crowd the pan (you can fry them one or two at a time).
Fry for about 2 minutes on each side, or until the burgers are golden brown on all sides.
Remove from the oil and set to drain on paper towels or over a cooling rack.