We teamed up with the Pennsylvania Beef Council to bring you some great stories and content about PA beef, important agricultural product in our state!
It’s grilling season! No barbecue is complete with a plate stacked high with juicy burgers made with Pennsylvania beef. Everyone has their go-to toppings, but if you’re looking for a new spin on the classic, try this version, made with quick pickles and a swipe of scallion mayo. For the tastiest results, try burger buns from your local bakery, and fresh veggies from the farmers market. And, of course, choose locally raised beef for great flavor. For more tips on how to make your best burgers ever, check out our Burger Grilling Guide!
PA-Proud Backyard Burger with Pickled Vegetables
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 15 min | 25 min |
Ingredients
- 1/4 cup distilled white vinegar, or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons salt, plus more, to taste
- 2 medium carrots, cut into matchsticks
- 1 small cucumber, thinly sliced
- 2 jalapenos, seeded and sliced
- 2 green onions, thinly sliced
- 1/4 cup light mayonnaise
- 1 pound ground beef
- 4 burger buns, toasted
- 4 leaves of iceberg lettuce
Method
- Boil vinegar, 1/4 cup water, sugar and salt in a medium saucepan over high heat, about 5 minutes. Remove from heat and stir in carrots, cucumbers and jalapeno. Let sit at room temperature until cooled. Transfer to a heat-safe, airtight container.
- Meanwhile, in a small bowl, combine mayonnaise and green onions. Set aside.
- Heat grill or grill pan over medium-high heat and coat grates with olive oil cooking spray. Form beef into 4 patties and season with salt. Place patties on grill and cook for 3-4 minutes per side, or until internal temperature reaches 155°F.
- Spread mayonnaise mixture over each bun. Top with grilled patties, pickled vegetables, cucumbers and lettuce. Serve and enjoy.
- Recipe and photo: Dish Works
