Burgers With Ricotta Salata and Pickled Zucchini

Photo by Tom Schierlitz
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 591 calories
    • Calories 282 calories from fat
    • Fat 31 g
    • Sat Fat 14 g
    • Cholesterol 162 mg
    • Sodium 1,242 mg
    • Protein 38 g
    • Carbohydrate 39 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 6 mg
    • Calcium 136 mg


  1. Check 1/4cup distilled white vinegar
  2. Check 2tablespoons sugar
  3. Check 1/2teaspoon crushed red pepper
  4. Check kosher salt and black pepper
  5. Check 2 zucchini
  6. Check 1 1/4pounds ground chuck (85 percent lean or less)
  7. Check canola oil, for the grill
  8. Check 4 brioche buns, split
  9. Check 1/4 head radicchio
  10. Check 4ounces ricotta salata or Feta, thinly sliced


  1. In a bowl, combine the vinegar and sugar with the crushed red pepper and 1 teaspoon salt. With a vegetable peeler, cut the zucchini into ribbons; add to the vinegar mixture and let stand 10 minutes.
  2. Meanwhile, heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  3. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more. Form sandwiches with the buns, radicchio, burgers, ricotta salata, and pickled zucchini.