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Beef Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber


Craving a Philly Cheesesteak? But longing for a burger? This is the recipe for you! Cheeseburger with Pepper, Onion and Cucumber topping.

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Rate this recipe 4.4/5 (11 Votes)


  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 2 teaspoons sugar
  • 3/4 cup thinly sliced red bell pepper rings
  • 3/4 cup thinly sliced yellow bell pepper rings
  • 3/4 cup thinly sliced green bell pepper rings
  • 1/2 cup thinly sliced English cucumber
  • 1/2 cup thinly sliced onion
  • 3 tablespoons chopped fresh dill, divided
  • 1 pound 93% lean ground beef
  • 3/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1/2-ounce) slices reduced-fat colby-Jack or cheddar cheese
  • 1/4 cup canola mayonnaise
  • 4 whole-wheat hamburger buns, toasted


Servings 4
Adapted from


Step 1

Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 tablespoons dill in a large bowl; pour hot vinegar mixture over vegetables. Let stand 30 minutes, stirring occasionally. Drain and discard liquid.

Combine remaining 1 tablespoon dill, beef, salt, and pepper. Shape beef mixture into 4 (1/2-inch-thick) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes. Turn patties over; cook 2 1/2 minutes. Top patties with cheese; cook 1 1/2 minutes or until desired degree of doneness.

Spread mayonnaise over bottom halves of buns. Top with patties. Divide vegetable mixture over patties; top with top halves of buns.

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