The Csons Recipe

Prepare brine and courgette

Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, smashed garlic clove and 1/2 teaspoon black peppercorns in a small saucepan. Bring just to a simmer to dissolve sugar and salt, then remove from heat and let cool for 5 minutes.

Pickle courgette

Place thinly sliced courgette ribbons or rounds in a heatproof jar or bowl. Pour the warm brine over the courgette to cover. Let sit at room temperature for 20–30 minutes, then refrigerate if not using immediately. For best flavor allow 1 hour. Drain lightly before assembling burgers.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon adobo sauce, 1 teaspoon fresh lime juice, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and adjust heat/salt to taste. Chill until ready to use.

Form patties

Divide 1 lb aged Limousin cross ground beef into four equal portions (~4 oz each) for 4 smaller patties or into two for larger 8 oz patties (recipe quantities assume 4 patties). Gently form each portion into a patty about 3/4" thick, making a shallow dimple in the center with your thumb to prevent doming during cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Brush lightly with 1 teaspoon Worcestershire sauce per two patties if desired (or mix into meat lightly before forming).

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When shimmering and just smoking, add patties leaving space between. Cook without disturbing for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium; reduce time for rarer or increase for well done. During the last minute of cooking, place 1 slice Moyden’s 1665 cheese on each patty, cover the pan or tent with foil to melt the cheese (about 1 minute). Remove patties and rest 2–3 minutes.

Toast buns and prepare toppings

Butter the cut sides of the burger buns with a light smear of unsalted butter and toast, cut-side down, in the skillet used for the patties over medium heat until golden, about 1 minute. Arrange butter lettuce leaves and thinly sliced red onion. Drain pickled courgette ribbons and pat lightly to remove excess brine.

Assemble burgers

Spread about 1 tablespoon chipotle mayo on the bottom half of each toasted bun. Place a lettuce leaf, then the cheesy Limousin patty. Top with a generous handful (about 3 tablespoons) of pickled courgette ribbons and a few red onion slices. Add another small drizzle of chipotle mayo to the top bun if desired, then close the burger.

Serve the burgers immediately while hot, with extra chipotle mayo on the side. Taste and finish with additional salt and freshly ground black pepper if needed. Leftover pickled courgette keeps refrigerated up to 5 days; mayo keeps 3–4 days.