Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Kristen Evans Dittami

Gallery

Credit: Tom Schierlitz

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

591 calories; fat 31g; saturated fat 14g; cholesterol 162mg; sodium 1242mg; protein 38g; carbohydrates 39g; sugars 8g; fiber 2g; iron 6mg; calcium 136mg.
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