The Icon Burger

🥘 Ingredients

• cheddar cheese
  2 slices
• dill pickle
  1 unit
• green leaf lettuce
  1 head
• ketchup
  2 tbsp
• mayonnaise
  1 tbsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• pepper
  1 tsp
• potato bun
  2 unit
• red onion
  1 unit
• salt
  1 tsp
• short rib burger blend
  2 unit
• yellow mustard
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• medium bowl
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 450°F. Cut zucchini into ½-inch sticks. Thinly slice 3 rounds of red onion . Thinly slice dill pickle into rounds.

   zucchini: 1 unit, red onion: 1 unit, dill pickle: 1 unit
2. 

   2

   Add zucchini to a medium bowl with mayonnaise . Toss to thoroughly coat. Add panko breadcrumbs to coat zucchini. Season generously with salt and pepper . Spread zucchini fries onto a lightly oiled baking sheet . Place in oven ⏱️ 15-20 minutes , tossing once, until golden brown and crispy.

   mayonnaise: 1 tbsp, panko breadcrumbs: ½ cup, salt: 1 tsp, pepper: 1 tsp
3. 3

   Form short rib burger blend into two patties, and season generously on all sides with salt and pepper. Press a small indent into the center of each patty.

   short rib burger blend: 2 unit
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add patties. Cook ⏱️ 2-5 minutes per side, until cooked to desired doneness.

   olive oil: 1 tbsp
5. 5

   While burgers cook, split potato bun and place in oven to toast ⏱️ 3-4 minutes .

   potato bun: 2 unit
6. 6

   During the last minute of cooking, top each patty with cheddar cheese , and cover pan until cheese melts. Spread buns with yellow mustard and ketchup . Fill with a burger, pickles, onions, and green leaf lettuce . Serve zucchini fries on the side with any remaining sauces for dipping.

   cheddar cheese: 2 slices, yellow mustard: 2 tbsp, ketchup: 2 tbsp, green leaf lettuce: 1 head