Active Time
Total Time
40 MIN
Serves : 4

How to Make It

Step 1    

In a saucepan, bring the vinegar, sugar, salt and chile to a boil. Remove from the heat and let cool. Add the lime juice and pour the brine over the cucumber slices. Press the cucumber slices down into the liquid with a small plate and place a can on the plate; let stand at room temperature for 4 hours.

Step 2    

In a bowl, combine the ketchup with the mayonnaise, cornichons, shallots, vinegar, miso and Sriracha and season with salt.

Step 3    

Light a grill. Season the patties with salt and black pepper and grill over high heat, turning once, until the burgers are charred outside and medium-rare within, about 6 minutes.

Step 4    

Spread the Russian dressing on the rolls and cover with the lettuce and tomatoes. Top with the burgers and pickles; serve.

Make Ahead

The drained pickles can be refrigerated for up to 5 days. The dressing can be refrigerated for up to 1 week.

Suggested Pairing

Deer Crest wine director Paul Fried likes to pair this burger with a rich, cherry-inflected Syrah from Chile or the robust, malt-rich Squatters Hop Rising Double IPA from Salt Lake City.

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