Target: 6 × 4 inches · landscape

Gouda Burgers with Pickled Radish and Shallot

30 min · 4 burgers

Ingredients

□ 1 1/2 lb 80/20 ground beef

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 4 oz smoked Gouda, cut into 4 slices

□ 4 hamburger buns

□ 4 medium radishes (about 4 oz), very thinly sliced

□ 1 small shallot, very thinly sliced

□ 1/3 cup distilled white vinegar

□ 1 tsp granulated sugar

□ 1 tbsp neutral oil

□ 2 tbsp mayonnaise

□ 2 tsp Dijon mustard

1. Dissolve vinegar, sugar, and 1/2 tsp salt; toss with radish and shallot for 15 minutes. Stir mayonnaise with Dijon.

2. Shape four 6 oz patties, dimple, and season with remaining salt and pepper. Toast buns; heat oiled skillet until shimmering.

3. Sear without pressing about 4 minutes; flip, add Gouda for the final minute, and cook centers to 160 F.

4. Rest patties 3 minutes and drain pickles. Spread Dijon mayo on buns, add patties and pickles, then serve.

Cook’s note: A thermometer gives ground beef a reliable safe endpoint: 160 F at the center.