Super-Sour Burger

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 6Set a wide skillet over medium heat. Divide the seasoned ground beef mixture into six equal portions while the pan warms up.
7. 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.
8. 8Pour the neutral oil into the hot skillet. Place the hamburger buns cut-side down into the pan to toast them.
9. 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.
10. 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.
11. 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.

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