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Ingredients
- 250g baby cucumbers
- 10g salt
- 130ml white wine vinegar
- 110ml water
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp black peppercorns
- 600g minced beef
- 4 slices of American style cheese
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 2 shallots, diced
- 1 pinch cayenne pepper
- 1 pinch smoked paprika
- 1 tsp apple cider vinegar
- 1 tbsp chopped dill
- 4 burger buns
- Lettuce leaves to garnish
- Start by making the pickles. Salt the baby cucumbers overnight to draw out excess liquid, do this by rubbing the salt on them and leaving in a bowl in the fridge. Wash off the excess salt and thinly slice the pickling cucumbers and place them in a bowl. In a pot, mix together the white vinegar, water, salt, sugar, mustard seeds, coriander seeds and black peppercorns and bring to a boil then take off the heat. Pour this mixture over the cucumbers and stir to combine. Cover the bowl and refrigerate for at least one hour.
- Preheat a grill or grill pan to medium-high heat. Divide the beef into four equal portions and shape each portion into a patty. Season each patty with salt. Grill the burgers for four minutes per side, or until cooked to your desired level of doneness. During the last minute of cooking, place a slice of cheese on each patty to melt.
- While the burgers are cooking, make the dill burger sauce. In a small bowl, combine the mayonnaise, ketchup, shallot, cayenne, paprika, apple cider vinegar and chopped fresh dill. Mix altogether and set aside.
- Toast the burger buns on the grill. To assemble the burgers, spread the dill burger sauce on the bottom bun, add the lettuce and then add a burger patty with melted cheese on top, then top with some of the home-made pickles. Cover with the top bun and serve immediately.
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