Time P1DT5h Yield Six 5-ounce burgers Number Of Ingredients 34 Steps:
For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks. For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely. For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper. For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes. For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.
Time 42m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a bowl, gently mix the beef, beer, mustard, ginger, garlic, salt, and pepper together. Form mixture into 4 patties, each ¾ inch thick. Melt the butter in a large skillet over med-high heat; cook the burgers 3-5 minutes per side for medium or until desired doneness. Remove patties from skillet; add in the scallions; cook 1-2 minutes, stirring, until just wilted. Serve patties on toasted sesame seed buns with some pan sauce on top.
Time 5h14m Yield 12-16 buns Number Of Ingredients 10 Steps:
Equipment:. 1 stand mixer with a paddle and a dough hook a 3 inch round cookie cutter. Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and allow to cool to 105 to 115°F. Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast). Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle at low speed until butter has melted, then mix in eggs until combined well. Add salt and four cups of the flour and mix, scraping down bowl as necessary, until flour is incorporated. Beat at medium speed for 1 minute. Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from the sides of the bowl, about 2 minutes; if necessary add more flour 1 Tablespoon at a time. Beat five minutes more (dough will be sticky.). Transfer dough to a large lightly oiled bowl and turn to coat. Cover bowl tightly with plastic wrap and let rise in a warm draft free place until doubled, about 2 1/2 hours. Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14 inch round (about 1/2 inch thick). Cut out as many rounds as you can with a floured cutter and arrange 3 inches apart on the baking sheets. Gather scraps, re-roll, and then cut out more rounds. Loosely cover buns with oiled plastic wrap and allow to rise in a draft free place until they hold a finger mark when gently poked, 1 1/2 to 2 hours. Preheat oven to 375°F with racks in upper and lower thirds. Mix egg and water for egg wash. Brush buns with egg wash and bake, switching pans halfway through baking, until tops are golden and the bottoms are golden brown and they sound hollow when tapped, 14 to 20 minutes. Buns can be frozen, wrapped well, for about a month. Cooks Notes: If you don’t have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until dough is smooth and elastic, 7 to 8 minutes.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours. Form ground beef mixture into 6 patties. Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm. Preheat grill for medium heat and lightly oil the grate. Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place 1 burger into each of the buns; top burger with a pancetta slice.
