Burgers with Cucumber-Celery Slaw and Havarti

July  6, 2014
  • Serves 4
  • 3/4 cup sliced cucumber
  • Inner core of celery, both leaves and stalks, chopped (about 3/4 cup)
  • 1/4 cup pepperoncini, sliced
  • 1/4 cup parsley leaves, roughly chopped
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef sirloin
  • 4 brioche hamburger buns, split
  • 4 tablespoons softened butter
  • 4 slices Havarti
  • Chips or salad for serving, if desired
In This Recipe
  1. Preheat grill to medium-high. Combine cucumber, celery, pepperoncini, and sugar in a medium bowl; season with salt and pepper and toss to combine. Form beef into 4 patties, then season them generously with salt and pepper. Spread inside of buns with butter.
  2. Add patties to grill. For medium-rare burgers, grill patties, uncovered, for 4 minutes; add cheese and grill for 4 to 5 minutes more. Transfer burgers to a plate. Add buns, buttered-side down, to grill until charred, about 1 minute. Sandwich the burgers in the buns and top with celery slaw. Serve with chips or salad, if desired.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.