Weeknight dishes: Cheese croutons, bulgogi burgers and crispy rice

By Emily Weinstein, The New York Times

Weeknight recipes are the dishes you can make at the end of a long day when you don’t have much time or energy, but still want something good to eat. All of this week’s selections work for Memorial Day weekend gatherings, in addition to the days that follow.

Stovetop Barbecue Chicken

Nothing compares to live fire, but even if you don’t have a grill, you can make chicken that’s burnished and sticky with barbecue sauce. To achieve a similar smokiness on the stovetop, paint boneless, skinless chicken with some barbecue sauce and sear it so the sugars in the sauce caramelize and char. The sauce here leans tangy and spicy, but adjust it as you like. Once the chicken is cooked, let the sauce bubble until glossy enough to slather onto the chicken.

By Ali Slagle

Yield: 3 to 4 servings

Total time: 30 minutes

Ingredients

• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire or soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cayenne
• 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
• Salt and black pepper
• 1 tablespoon unsalted butter

Preparation

1. In a large bowl, stir together the ketchup, vinegar, Worcestershire, paprika, garlic powder and cayenne.

2. Pat the chicken dry and pound to an even 1/2-inch thickness, if necessary. Season all over with salt and pepper, then add to the bowl of barbecue sauce and turn to coat. (You can marinate the chicken, covered and refrigerated, up to 2 hours ahead.)

3. Melt the butter in a large (12-inch) nonstick skillet over medium heat. Shake the chicken to remove excess sauce, then add to the skillet. Cook until cooked through and charred in spots, 6 to 8 minutes per side. (Some sauce might collect and brown in the pan; that’s OK.) Meanwhile, stir 1/4 cup of water into the remaining bowl of sauce, scraping the sides to get every bit.

4. Transfer the chicken to a plate, pour the sauce into the pan and scrape any browned bits off the skillet. Boil until the sauce is thick and glossy, 2 to 4 minutes. Turn off the heat, add the chicken and any juices from the plate and turn to coat. If you find the sauce is too thin to coat the chicken, simmer it over medium-low. If it’s too thick to coat the chicken, add a tablespoon of water.

Orecchiette Salad With Halloumi Croutons

Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty. This salad is best enjoyed the day it’s made, while the halloumi cubes are still warm.

By Yossy Arefi

Yield: 8 servings

Total time: 45 minutes

Ingredients

• 1 pint cherry or grape tomatoes, halved
• 4 tablespoons olive oil, plus more as needed
• 2 tablespoons red wine vinegar, plus more as needed
• Kosher salt and freshly ground pepper
• 8 ounces orecchiette or other small pasta
• 8 ounces halloumi cheese, chopped into 1/2-inch pieces
• 3 Persian cucumbers, chopped into 1/2-inch pieces
• 2 cups baby arugula (optional)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/4 cup finely chopped red onion

Preparation

1. In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.

3. While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.

4. Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately.

Korean Cheeseburgers With Sesame-Cucumber Pickles

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

By Kay Chun

Yield: 4 servings

Total time: 25 minutes

Ingredients

• 2 teaspoons distilled white vinegar
• Kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon turbinado sugar
• 2 large Persian cucumbers, sliced 1/8-inch-thick
• 1/4 cup low-sodium soy sauce
• 2 tablespoons chopped scallions
• 2 teaspoons minced garlic
• 1/2 cup mayonnaise
• 2 1/2 teaspoons roasted sesame oil
• 1 1/2 pounds ground beef (preferably chuck or sirloin)
• 4 slices American cheese
• 4 hamburger buns
• Butter lettuce, sliced onions and sliced tomatoes, for serving

Preparation

1. In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.