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.
- 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
- 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
- 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.
- 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.