2 small pickling cucumbers (the little ones) or 1 normal large cucumber, thinly sliced lengthways with a sharp knife or a mandolin
a large pinch of sea salt (about 2 teaspoons)
375 ml (1 1/2 cups) apple cider vinegar
3-4 teaspoons rice syrup or raw organic honey (or a couple of drops of liquid stevia), to taste (depends how sweet/sour you like your pickles)
1 1/2 teaspoon mustard seeds (or a pinch of mustard powder)
4 sourdough or whole meal burger buns (use a low carb or gluten free option if needed)
optional extras: full-fat mayonnaise or mustard, sliced tomatoes, sliced red onion, lettuce leaves or radicchio, sliced avocado
If you are making the pickles, make them a day ahead: mix the sliced cucumbers with the sea salt and leave for at least 30 mins-1 hour, then squeeze out the excess water and add to a large sterilized jar. Bring the other ingredients to the boil in a large saucepan, then pour over the cucumbers in the jar. If the liquid doesn’t cover the pickles, top up with a little filtered water (ideally boiled, but this isn’t totally necessary). Put the lid on, but don’t close all the way, and leave out on the counter at room temperature overnight.
For the burgers: Sprinkle patties with salt & Pepper. Cook Burgers until desired temperature Serve in the burger buns with optional extras of your choice and pickles if you’ve made them. For a full fast-food experience, throw in some home-baked fries (potato or sweet potato) and/or coleslaw.