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Burgers With Ricotta Salata and Pickled Zucchini

Burgers With Ricotta Salata and Pickled Zucchini
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 591Calories From Fat 282
  • Fat 31g
  • Sat Fat 14g
  • Cholesterol 162mg
  • Sodium 1,242mg
  • Protein 38g
  • Carbohydrate 39g
  • Sugar 8g
  • Fiber 2g
  • Iron 6mg
  • Calcium 136mg
What does this mean? See Nutrition 101 .

Quick Tip

Ricotta salata is aged ricotta cheese. Firm and easy to grate and slice, it makes a tasty addition to pastas and salads.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.