There’s just something about a juicy burger on a warm evening that feels like summer itself. At Finke Farms, burgers aren’t just a meal — they’re a tradition. Whether it’s a cookout after a long day in the field or a weekend gathering with neighbors who’ve become family, burgers mean togetherness, good stories, and always, always seconds.
But these aren’t just any burgers. They start with our pasture-raised beef—rich, flavorful, and begging for the heat of the grill. And while you could pile on fancy toppings, we believe the heart of a great burger is quality beef and the right balance of tangy, crunchy, salty goodness to go with it.
That’s why we’re pairing this seasonal favorite with something straight from Grandma Finke’s kitchen counter: Homemade Pickles. Bright, crisp, and just tart enough to cut through the savory burger, they’re a hug in a mason jar and a secret weapon on your summer plate.
Why It Works
Burgers and pickles go together like front porches and sweet tea. The salt and acid of a good pickle balance out the rich beef, waking up every bite and keeping you coming back for more. And making your own? Well, that’s just good sense. It’s simple, it’s satisfying, and it’ll make your burgers taste like home.
Finke Family Quick Pickle Recipe
These are refrigerator pickles—easy, fast, and ready in a few hours (though they’re best if you let them sit overnight).
Ingredients (makes 2 jars):
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4–6 small cucumbers (Kirby or pickling cukes work best), thinly sliced
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1 cup white vinegar
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1 cup water
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1½ tablespoons kosher salt
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1 tablespoon sugar
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4 cloves garlic, smashed
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1 teaspoon mustard seeds
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1 teaspoon peppercorns
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A few sprigs of fresh dill
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Optional: a pinch of red pepper flakes for some heat
Instructions:
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Pack cucumber slices into clean mason jars with garlic, dill, and spices.
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In a saucepan, bring vinegar, water, salt, and sugar to a simmer, stirring to dissolve.
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Pour the hot brine over the cucumbers, making sure they’re fully submerged.
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Let cool, then seal and refrigerate for at least 4 hours (overnight is better).
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Eat within 2 weeks (they won’t last that long).
Building the Perfect Finke Burger
1. Start with the Beef:
We go 80/20 on the beef—enough fat to keep things juicy. Form into patties about ¾" thick, being careful not to overwork the meat. Press a thumbprint in the center to help them cook evenly.
2. Season and Grill:
Salt and pepper on both sides. Grill over medium-high heat for about 4 minutes per side for medium. Don’t press them down—let the juice stay inside where it belongs.
3. Toast the Buns:
Just a minute on the grill gives your buns that golden crunch. We love a brioche bun, but a good potato roll works wonders too.
4. Assemble with Love:
Lay down your patty, top with a generous handful of your homemade pickles, maybe a slice of sharp cheddar, and anything else your heart desires. Around here, we keep it simple: lettuce, tomato, a swipe of mayo, and maybe a dab of spicy mustard.
Gather Round the Table (or the Picnic Blanket)
This burger is more than dinner—it’s an invitation. To pull up a lawn chair, to pass the pickle jar, to linger a little longer as the sun dips below the trees. It’s everything we love about this season—bold flavors, open spaces, and good people to share them with.
From our grill to yours, welcome to the heart of summer. Welcome to the farm.
