Categories: Burgers
Ingredients
- 1/2 cup apple cider vinegar
- 2 tbsp sugar
- Kosher salt
- 2 cucumbers, thinly sliced
- 2 carrots, thinly sliced
- 1 1/2 lbs ground beef chuck
- 2 tbsp Worcestershire
- Fresh ground pepper
- 2 tbsp unsalted butter
- 8 oz shiitake mushrooms, stemmed and sliced
- 4 slices fontina cheese
- 1/2 cup ketchup
- 4 sesame potato buns, split and toasted
Directions
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Combine 1/2 cup water, the vinegar, sugar, and 3/4 tsp salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
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Combine the ground beef and 1 tbsp Worcestershire in a large bowl. Mix with your hands until just combined. Form into four 1-inch thick patties; season with salt and pepper. Set aside.
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Melt 1 tbsp butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
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Wipe out the skillet and melt the remaining 1 tbsp butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
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Meanwhile, mix the ketchup with the remaining 1 tbsp Worcestershire; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.