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1
For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container.
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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.
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3
Pour the pickling liquid and spices into the jar.
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4
Let cool completely, uncovered.
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5
Place in the refrigerator for at least 24 hours and store for up to 6 weeks.
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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.
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7
Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese.
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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.
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9
Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking.
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10
Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.
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11
For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
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12
For the patties: In a large bowl, combine the beef, lamb, salt and pepper.
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13
Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick.
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14
Drizzle the patties with olive oil.
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15
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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16
Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side.
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17
Allow the patties to rest for 5 minutes.
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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.
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19
Spread the garlic mayo over the bottom halves of the grilled bread.
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20
Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.
