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Super-Sour Burger
This unique burger delivers a massive punch of bright, acidic flavor. The secret is a homemade batch of whole pickled lemons that cure for weeks to soften their rinds and deepen their tang. These intensely sour citrus slices sit right on top of a savory, pan-seared beef patty. A quick garlic and lemon sauce ties the whole sandwich together. It is a bold, unforgettable meal for anyone who loves serious citrus notes.
Ingredients
- 8 large lemons (Meyer or other thinner-rind varieties are best)
- ½ cup salt
- 1 tablespoon sugar
- 1 ½ cups fresh lemon juice
- 1 pound ground beef
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon neutral oil
- 6 hamburger buns
- 1 cup shredded lettuce
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
Instructions
- 1Slice the lemons into quarter-inch rounds and place them in a large bowl. Toss the slices with the salt and sugar, then let the mixture sit for about an hour to draw out the natural moisture.
- 2Move the salted lemons into a small container with a tight-fitting lid. Press down firmly on the fruit to pack it tightly into the bottom.
- 3Pour enough fresh lemon juice over the packed slices to submerge them completely. Seal the container and store it in the refrigerator to pickle for at least two weeks.
- 4Once the lemons finish pickling, mix the ground beef, salt, and pepper in a medium bowl. Use your hands to blend the seasoning evenly into the meat, then let it rest for 15 minutes.
- 5Whisk the mayonnaise, two tablespoons of lemon juice, minced garlic, and Dijon mustard together in a small bowl. Place this sauce in the refrigerator until you are ready to build the burgers.
- 6Set a wide skillet over medium heat. Divide the seasoned ground beef mixture into six equal portions while the pan warms up.
- 7Press each portion into a flat disk. Toss the patties gently back and forth between your palms to compact the meat and create a firm surface.
- 8Pour the neutral oil into the hot skillet. Place the hamburger buns cut-side down into the pan to toast them.
- 9Cook the buns until the cut sides turn golden brown. Remove them from the pan and set them aside with the toasted sides facing up so they stay crisp.
- 10Lay the beef patties in the hot skillet and cook until the bottoms brown. Flip the burgers and cook to your preferred doneness, pressing them flat occasionally with a spatula.
- 11Spread the chilled garlic sauce over the top and bottom buns. Build each sandwich by layering a cooked patty, a few slices of pickled lemon, and shredded lettuce before adding the top bun.