Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber

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Cheesesteak Burgers with Pickled Peppers, Onions, and CucumberRecipe

Photo: Jason Varney; Styling: Claire Spollen

Quick pickles add tangy crunch to our fresh riff on the cheesesteak sandwich. Avoid overworking the meat when you mix and shape the patties; you run the risk of making them tough.

Serves 4 (serving size: 1 burger)

Ingredients

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1/2 cup cider vinegar
1/2 cup water
2 teaspoons sugar
3/4 cup thinly sliced red bell pepper rings
3/4 cup thinly sliced yellow bell pepper rings
3/4 cup thinly sliced green bell pepper rings
1/2 cup thinly sliced English cucumber
1/2 cup thinly sliced onion
3 tablespoons chopped fresh dill, divided
1 pound 93% lean ground beef
3/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (1/2-ounce) slices reduced-fat colby-Jack or cheddar cheese
1/4 cup canola mayonnaise
4 whole-wheat hamburger buns, toasted

Preparation

Hands-on: 15 Minutes
Total: 45 Minutes

1. Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 tablespoons dill in a large bowl; pour hot vinegar mixture over vegetables. Let stand 30 minutes, stirring occasionally. Drain and discard liquid.

2. Combine remaining 1 tablespoon dill, beef, salt, and pepper. Shape beef mixture into 4 (1/2-inch-thick) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes. Turn patties over; cook 2 1/2 minutes. Top patties with cheese; cook 1 1/2 minutes or until desired degree of doneness.

3. Spread mayonnaise over bottom halves of buns. Top with patties. Divide vegetable mixture over patties; top with top halves of buns.

Created date

April 2015

Nutritional Information

Calories 392
Fat 17.1 g
Satfat 5.2 g
Monofat 6.9 g
Polyfat 3.3 g
Protein 32 g
Carbohydrate 29 g
Fiber 5 g
Cholesterol 66 mg
Iron 4 mg
Sodium 660 mg
Calcium 184 mg