Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumbers

Quick pickles add tangy crunch to this fresh riff on the 'ol cheesesteak sammie!!
(serves 4)

1/2 cup cider vinegar
1/2 cup water
2 t. Sugar in the Raw*
3/4 cup thinly sliced red bell pepper rings
3/4 cup thinly sliced yellow bell pepper rings
3/4 cup thinly sliced orange bell pepper rings
1/2 cup thinly sliced English or Persian* cucumbers
1/2 cup thinly sliced sweet* onion
3 T. chopped fresh dill, divided
1 lb. 93% lean ground beef
3/8 t. kosher salt
1/2 t. freshly ground black pepper
Cooking spray
4 1/ oz. sliced colby-Jack or sharp cheddar cheese
1/4 cup light* mayo.
4 of your fav. hamburger buns, toasted

Bring vinegar, water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 T. dill in a large bowl; pour hot vinegar mixture over veggies. Let stand 30 mins., stirring occasionally. Drain and discard liquid. Combine remaining 1 T. dill, beef, S&P. Shape beef mixture into 4 (1/2" thick) patties (avoid overworking the beef when you mix and shape the patties; you run the risk of making them tough). Heat a grill, or grill pan on med.-high heat. Coat with cooking spray. Add patties and cook 3 mins. Turn and cook 2&1/2 mins. Top with cheese, cook 1&1/2 mins. more or until desired degree of doneness. Spread mayo. over bottom halves of buns. Top with patties. Divide veggie mixture over patties; top with top buns. I would serve these with Lay's Potato chips and watermelon slices*.

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Love,

MM