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Using a mandoline or sharp chef’s knife, thinly slice cucumber and mini sweet peppers. In small bowl, combine vinegar, sugar and 1/4 teaspoon sea salt, stirring until sugar and salt are dissolved. Add cucumber and pepper and toss to combine. Let sit, tossing occasionally, at least 15 minutes or up to 6 hours.
Meanwhile, heat drizzle of oil in a pan. Sprinkle meat with sea salt and pepper and gently mix by hand without breaking up too much. Form loosely into patties.
Place patties in pan – hot enough that they sizzle. At no point should you squash burger – keep juices inside! Cook until first side is well browned, then flip. Remove from pan when done to your liking.
Toast buns and assemble burgers with quick pickles, a lettuce leaf, and your favorite burger accompaniments.