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Dinner recipe · from the recipe book

Grilled Beef Burgers with Mustard and Pickles

Juicy, charred beef patties with tangy quick cucumber pickles, sharp yellow mustard and crisp lettuce on toasted whole-wheat bread.

Grilled Beef Burgers with Mustard and Pickles

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1¾ tsp10 gWorcestershire sauce
  • 1 tsp3 gGarlic powder
  • 1¼ tsp3 gOnion powder
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper
  • 2 cups sliced200 gCucumberthinly sliced
  • ⅓ cup90 gApple cider vinegar
  • ¼ cup60 gWater
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs5 gFresh dillchopped
  • 8 slices256 gWhole-wheat bread8 slices
  • 2½ tbsp40 gYellow mustard
  • 1⅔ cups chopped80 gRomaine lettuceleaves separated
  • 1 cup chopped160 gTomatoessliced
  • 1⅛ tsp5 gCanola oil

Steps

  1. Make the quick pickles first: in a bowl, stir the cider vinegar, water and sugar until the sugar dissolves. Add the cucumber and dill, press under the liquid and let stand at least 30 minutes.
  2. Preheat the grill to medium-high, about 450°F (230°C).
  3. In a large bowl, gently mix the ground beef with the Worcestershire sauce, garlic powder, onion powder, salt and black pepper. Shape into 4 patties about 3/4 inch thick and press a small dent in each center.
  4. Brush the grill grates with the canola oil. Grill the patties 4 to 5 minutes per side, until they reach 160°F (71°C) inside.
  5. Toast the whole-wheat bread slices on the grill for about 1 minute per side.
  6. Drain the pickles. Spread the mustard over 4 of the toast slices, then top each with romaine, a patty, tomato and pickles. Close with the remaining 4 slices and serve.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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