The Minimalist Kitchen by Melissa Coleman

Author:Melissa Coleman
Language: eng
Format: epub
Publisher: Melissa Coleman
Published: 2015-07-24T20:30:00+00:00

MAKE THE QUICK-PICKLED CUCUMBERS. Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the salt and sugar have dissolved. Submerge the sliced cucumbers in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator. Add a couple short sprigs of dill to the pickling solution, if desired.

MAKE THE SAUCE. In a ramekin or small bowl, stir together all the sauce ingredients until smooth, and set aside. This can be made a week in advance.

MAKE THE BURGERS. To prepare the patties, divide the beef into 4 balls. Place the balls in between folded parchment paper. Roll out the patties (or press out using your hands) to about ¼-inch thick. The patties will be thin and large; they’ll shrink up to the perfect size while cooking. Heat a 10-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Once hot, lightly spray the pan with the cooking spray. Add the patties to the pan, cooking in batches if needed, and salt the tops. Cook 1 to 2 minutes on each side or until desired degree of doneness, using a sharp metal spatula to flip. The patties should be charred on both sides. To add cheese, place a thin slice on the patties immediately after the flip and cover the pan to steam the cheese to a just-melted consistency. Spray buns with cooking spray, and toast. To assemble, shmear the top half of the bun with the sauce and top burger with pickles, tomatoes, and red onion. Serve immediately.

NOTES

Serve with Blistered Sweet Potato Rounds or Garlicky Potato Wedges.

INGREDIENT TIP

Chipotles in adobo rarely, if ever, get used whole. When you open a new can, puree them in the blender until smooth. Store covered in a Ball jar for 6 months or longer; the puree lasts forever.

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