Gouda Burger with Quick Pickles
Homemade quick pickles from super-fresh cucumbers give this burger a decidedly summery vibe—make a double batch and store them in the fridge for up to a week for sweet-and-sour snacking.
Ingredients
Ingredients
QUICK PICKLES
- 1 English cucumber thinly sliced
- 2 teaspoons kosher salt
- ½ cup white wine vinegar
- ¾ cup granulated sugar
- 1 teaspoon mustard seeds
- ½ teaspoon coriander seeds
BURGERS
- 1½ pounds 85 percent lean ground beef shaped into 4 patties
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 ounces 1-year aged Gouda thinly sliced (try Holland’s Family Cheese Marieke Aged Gouda)
- 4 burger buns we like brioche
- 8 leaves butter lettuce for serving
- 8 to 10 thin slices red onion for serving
- Ketchup for serving
- Dijon mustard for serving
Instructions
Instructions
QUICK PICKLES
- Add cucumber slices to a colander set in the sink. Toss with salt and let sit 30 minutes.
- Meanwhile, add vinegar, sugar, mustard seeds, coriander seeds, and 1 cup water to a small saucepan and bring to a boil. Swirl to help sugar dissolve. Once sugar dissolves, remove from heat and transfer to a bowl or mason jar. Cool to room temperature. Add cucumber slices to liquid and refrigerate for at least 4 hours or up to 1 week.
BURGERS
- Light one side of the grill to medium-high heat and the other side to low heat. Generously season burger patties with salt and pepper. Grill over medium-high heat for about 4 minutes. Flip, immediately top with cheese, and cook for another 4 to 5 minutes for medium rare. Let burgers rest 4 to 5 minutes before serving. While the meat cooks, grill buns over low heat until toasted, about 1 minute. Add burgers to the toasted buns and serve with lettuce, onion, ketchup, mustard, and a handful of drained pickles.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
Photographer Lauren Volo
New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?
