Burgers With Ricotta Salata and Pickled Zucchini

Burgers With Ricotta Salata and Pickled Zucchini
Tom Schierlitz
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

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

Directions

  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.
Kristen Evans Dittami
May 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 282
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments