Gouda Burgers with Pickled Radish and Shallot

Smoky Gouda melts over simply seasoned beef patties, while quick-pickled radish and shallot cut through the richness with a crisp, tangy bite.

30 min

4 burgers

A toasted bun holds a juicy beef patty with melted smoked Gouda and crisp pickled radish and shallot.

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

Equipment

Large skillet · Instant-read thermometer · Small bowl · Whisk · Flexible spatula · Clean plate

Do not press the patties

Pressing squeezes out flavorful juices; turn only after a browned crust lets the patty release easily.

Drain before stacking

Let excess pickle brine fall back into its bowl before topping the Gouda, keeping the toasted buns crisp.

Pickle and prep

01. Whisk vinegar, sugar, and 1/2 tsp salt until dissolved; toss with radish and shallot and leave for at least 15 minutes, tossing once or twice.

02. Stir mayonnaise and Dijon until smooth, then set aside so the spread is ready when the hot patties come off the skillet.

Shape and heat

03. Shape four loose 6 oz patties, dimple the centers, and season just before they cook so salt does not draw moisture out while they wait.

04. Toast bun cut sides until golden; then raise the skillet to medium-high and heat the oil until it shimmers.

Sear and melt

05. Sear without pressing for about 4 minutes; wait for a brown crust and easy release before turning the patties.

06. Cook the second side about 2 minutes, add Gouda for the final minute, and verify 160 F at the center with a thermometer.

Rest and assemble

07. Rest patties on a clean plate for 3 minutes while the pickles drain; this keeps the buns from becoming soggy.

08. Spread Dijon mayonnaise on the bun bottoms, add the Gouda burgers and drained pickles, and cap with the toasted tops.