Gourmet Diner Burgers

• 1 pound zucchini, sliced into 1/4-inch-thick rounds
• 3 sprigs fresh oregano
• 2 cups apple cider vinegar
• 1/3 cup sugar
• 2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 1 teaspoon fennel seed
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 1 cup coarsely grated Parmesan
• 1 tablespoon all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 garlic bulb
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1 cup mayo
• 6 cloves roasted garlic (see Cook's Note)
• 2 tablespoons lemon juice
• 2 teaspoons freshly chopped parsley
• 1 teaspoon freshly chopped oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds lean ground beef
• 1/2 pound ground lamb
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 6 ciabatta rolls, halved
• Extra-virgin olive oil, for drizzling
• Roasted Garlic Mayo
• 6 Burger Patties
• 4 medium tomatoes, sliced into 1/4-inch rounds to yield 12 slices
• 12 Zucchini Pickle slices
• 6 Parmesan Frico rounds

1. For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container.
2. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes.
3. Pour the pickling liquid and spices into the jar.
4. Let cool completely, uncovered.
5. Place in the refrigerator for at least 24 hours and store for up to 6 weeks.
6. For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
7. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese.
8. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round.
9. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking.
10. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.
11. For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
12. For the patties: In a large bowl, combine the beef, lamb, salt and pepper.
13. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick.
14. Drizzle the patties with olive oil.
15. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
16. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side.
17. Allow the patties to rest for 5 minutes.
18. For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes.
19. Spread the garlic mayo over the bottom halves of the grilled bread.
20. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.

zucchini, oregano, apple cider vinegar, sugar, black peppercorns, kosher salt, fennel seed, red pepper, bay leaf, parmesan, flour, freshly ground black pepper, garlic, olive oil, kosher salt, mayo, garlic, lemon juice, parsley, oregano, kosher salt, freshly ground black pepper, lean ground beef, ground lamb, kosher salt, freshly ground black pepper, olive oil, ciabatta rolls, extravirgin olive oil, garlic, tomatoes, zucchini, frico

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/gourmet-diner-burgers.html (may not work)