Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four — for under $20, in under 20 minutes.
Today: A crispy, pickled slaw makes an otherwise simple cheeseburger into bistro-worthy fare.
I’ve become a bit of a jaded burger cook, and, as a burger lover, my tastes have become as simple as it gets. For this recipe, I wanted to find a way to add fresh flavor to a burger in a way I hadn’t tried before — and so, this particular slaw was born.
I love to use the tiniest leaves from the inner core of celery stocks for their aromatic and grassy flavor; they’re a secret ingredient most cooks discard. This slaw emerged from the heart of the celery, and from a few other staples from my refrigerator too. Pickled and crisp, it ended up making this cheeseburger worthy of any bistro. I served it with a salad, though the stacked slaw gave this burger the bulk it needed to be a whole summer supper all by itself.
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
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.