Miami Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 51.

Serves 4.

1 lb. ground chuck (80/20) or ground turkey (90/10)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed (see notes)
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4" thick slices

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.  Cook the burgers (click HERE for Bobby's burger cooking times), using the oil.  Remove the burgers to a plate.

Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste.  Spread both sides of each bun with the mayonnaise and the mustard.  Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices.  Cover with bun tops.

Cook the burgers on a sandwich press or wrap burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has  melted, about 1 1/2 minutes per side.  Serve immediately.

Notes:
- I used 1 lb. (90/10) ground beef, so my burgers weren't as thick.
- It takes more like 2-3 minutes per side to cook the burgers if you go the foil and skillet route.
- Roasting garlic: Toss garlic with oil and season with salt and pepper.  Roast in oven on a rimmed baking sheet until light golden brown, about 15 minutes at 375 F.

Homemade Dill Pickles

From Bobby Flay's Burgers, Fries, and Shakes, page 113.

These are actually pretty good.  I admit that I've eaten several by themselves straight from the container.

Makes about 1 quart.

4 Kirby cucumbers
3/4 cup plus 2 Tbs. distilled white vinegar
1/4 cup packed coarsely chopped fresh dill
2 Tbs. sugar
3 cloves garlic, coarsely chopped
3/4 tsp. dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds

Slice the cucumbers into 1/4" thick slices.  Put the cucumber slices in a medium bowl that has a fitted lid or in another lidded container that is large enough to hold them.

Combine 1 cup water, the vinegar, chopped dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small nonreactive saucepan and bring to a boil over high heat.  Cook until sugar and salt dissolve, about 2 minutes.  Remove from the heat and let cool to room temperature.

Pour the mixture over the cucumbers, cover, and refrigerate for at least 24 hours or up to 1 week, stirring the mixture at least once during that time.  Drain before serving, discard the liquid and aromatics.

Notes:
- Kirby cucumbers are a type of pickling cucumber; they're short and bumpy, what you imagine as your typical pickle.  If you can't find them at the store, try the farmer's market.  If you don't have one or don't feel like making the effort, just use whatever cucumbers you can find.  Try to find small ones.  I used two English/hot house cucumbers.
- I used 3/4 cup white vinegar and 2 Tbs. cider vinegar.
- Stir the pickles?  I shook mine.  In fact, I've shaken them several times in less than two days.  It's kind of fun.
- Because we're not eating the pickles all at once, I'm storing them in the liquid in the fridge.  I don't see a reason to get rid of the liquid until you're done with the pickles.