Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Khalil Hymore
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.
Ingredients
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
Instructions
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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