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.
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
4 (1/2-ounce) slices reduced-fat colby-Jack or cheddar cheese
1/4 cup canola mayonnaise
4 whole-wheat hamburger buns, toasted
How to Make It
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.
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.
Spread mayonnaise over bottom halves of buns. Top with patties. Divide vegetable mixture over patties; top with top halves of buns.
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I marinated the veggies for about 4 hours. I admit we used full-fat cheese slices and we added some avocado slices. But the veggies were wonderful and I am definitely adding these burgers to our regular rotation.