Burgers with Pickled Onions and Corn Salad

Burgers with Pickled Onions and Corn Salad

We partnered up with Dini Klein again from Prep + Rally on her Youtube channel. Below she shares her amazing recipe!



  • 2 lb ground beef


  1. Divide meat into 8 equal mounds (or 6 for larger burgers) and form patties.
  2. Season both sides of burgers liberally with salt and pepper.
  3. Heat a heavy bottom pan or grill pan with oil and sear burgers on both sides until golden on both sides and cooked to desired doneness.
  4. Toast 4 burgers buns in the oven for a few minutes to warm.

Corn for Corn Salad:


• 8 ears corn


  1. Fill a large (meat or pareve) pot halfway with water and bring to a boil.
  2. Add the corn and boil for 10 minutes until bright yellow.
  3. Drain and rinse in cold water to cool down the corn quickly.
  4. Cut down the ears of corn and place in a large storage bowl.

Remainder of Corn Salad:

Mix the following ingredients into the bowl of corn:

  • 2 tablespoons pickled onions, chopped
  • 1/4 cup Bubbie’s Kosher Dill Pickles, small dice
  • 1/2 cup radishes, small dice
  • 1 red bell pepper, small dice
  • A splash of white vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to season

Pickled Onions:


  • 1 cup rice wine vinegar
  • 2 tablespoon maple syrup
  • 2 teaspoons salt
  • 2 large purple onion, thinly sliced


  1. Place vinegar, maple syrup and salt in a medium (pareve or meat) pot.
  2. Bring to a boil and then remove from heat.
  3. Meanwhile place onions in a large storage container or jar with a tight fitting lid and pour the hot vinegar over the onions.
  4. Let cool.


Assemble burgers in buns and top with pickled onions, optional micro greens, and condiments of choice.

Serve alongside corn salad and extra pickles! For a barbeque take on this recipe, take a peek at our Barbecue Spaghetti Squash Sliders.

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