Gourmet Diner Burgers

Total Time:
28 hr 5 min
Prep:
45 min
Inactive:
26 hr
Cook:
1 hr 20 min

Yield:
Six 5-ounce burgers
Level:
Intermediate

Ingredients
  • Zucchini Pickles:
  • 1 pound zucchini, sliced into 1/4-inch-thick rounds
  • 3 sprigs fresh oregano
  • 2 cups apple cider vinegar
  • 1/3 cup sugar
  • 2 teaspoons black peppercorns
  • 1 teaspoon kosher salt
  • 1 teaspoon fennel seed
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • Parmesan Frico:
  • 1 cup coarsely grated Parmesan
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Roasted Garlic:
  • 1 garlic bulb
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • Roasted Garlic Mayo:
  • 1 cup mayo
  • 6 cloves roasted garlic (see Cook's Note)
  • 2 tablespoons lemon juice
  • 2 teaspoons freshly chopped parsley
  • 1 teaspoon freshly chopped oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Burger Patties:
  • 1 1/2 pounds lean ground beef
  • 1/2 pound ground lamb
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • Burgers:
  • 6 ciabatta rolls, halved
  • Extra-virgin olive oil, for drizzling
  • Roasted Garlic Mayo
  • 6 Burger Patties
  • 4 medium tomatoes, sliced into 1/4-inch rounds to yield 12 slices
  • 12 Zucchini Pickle slices
  • 6 Parmesan Frico rounds
Directions

For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks.

For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.

For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.

For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.

For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.

To roast the garlic, preheat the oven to 400 degrees F. Cut a garlic bulb in half crosswise and place the halves on a sheet of foil. Drizzle each cut side with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Fold the foil up around the garlic halves and the seal the foil into an airtight package. Roast until golden and soft, about 1 hour.


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