Gourmet Diner Burgers

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  • Level: Intermediate
  • Total: 1 day 5 hr (includes chilling and pickling time)
  • Active: 45 min
  • Yield: Six 5-ounce burgers
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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 


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


  1. 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.
  2. 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.
  3. For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
  4. 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.
  5. 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.

Cook’s Note

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.