Monday, August 18, 2014 a Burger with Pickles

There are only a few things more 'summery' than burgers off the grill. These tasty patties are lightly seasoned with salt & pepper, and packed with thin slices of green onion & minced garlic to add a little bite. I served them on homemade dutch oven herb bread rolls with white cheddar, slices of pearl tomatoes and bread & butter pickles.

Oh these wonderful pickles, Cuchon Butcher Bread & Butter Pickles (recipe below). They are delicious, sweet & crunchy, perfection. CPB & I brought back a jar from ouir trip to New Orleans last year. We devoured them quickly and then set out to make out own. I tried a few other recipes before I found the Cuchon recipe and this is definielty the best, but then again I have a food crush on Don Link.

The Burger
1 1/2 lbs ground 80/20 beef
1 shallot, minced
2 cloves of garlic, minced
5-6 green onions, thinly sliced
1 egg
1/3 cup bread crumbs
1 Tbsp olive oil
1/2  tsp dried basil
salt & pepper

Combine all ingredients & form in to 4-5 patties. (I used a 1/3 cup measure to helf portion the right amount of meat and keep the shap mostly uniform.) Dimple the middle slightly, this will help keep the patty flat as it cooks.

Bread and Butter Pickles

1/4 Cup. Salt
2 Cups Water
2 Cups Ice
1.25 Lbs. Cucumbers, sliced to 1/8 inch.

1 Cups Apple cider vinegar
1 Cups Sugar
1/3 Cups Mustard seeds
1 tsp Celery seed
1 tsp Tumeric
1 tsp Black pepper, coarsely ground
1/2 tsp Chile flake
1/2 Onion, thinly sliced

Combine salt and water in pot, heat until salt dissolves. Pour ice and brine over cucumbers. Soak overnight in icebox. Drain brine.
In a small pot, combine vinegar, sugar, and spices. When sugar is completely disolved pour pickle over cucumbers and onions. Chill for a few hours.

Will keep in icebox for 6 weeks.

Happy Brining!

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