Photo: Jason Varney; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
45 Mins
Serves 4 (serving size: 1 burger)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Fabulous burgers

March 18, 2017
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.

Grew on me

June 03, 2015
I wasn't blown away by this burger when I first tried it, but I loved the leftovers. I'm guessing that leaving the veggies to sit in the vinegar overnight helped the flavor develop. 

Great combo with crispy veggies

May 25, 2015
The burger went very well with the delicious pickled veggies. Make extra veg!