Cheesy Beef & Fried Pickle Burgers
with Potato Wedges & Special Sauce
Ah, the state fair. Just picture it—you’re windswept from the pirate ship pendulum, adrenaline and frozen lemonade coursing through your veins. All you need now is a paper tray of fried pickles (frickles!) to make today the best day ever. In this deluxe dinner, we’re recreating that state-fair feeling with fried pickle burgers! Sliced dill pickles are fried in a simple tempura batter, then piled on pork patties with melty Monterey Jack and a homemade special sauce. It’s all state fair vibes, without any sketchy rides.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Sliced Dill Pickle
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
2 tablespoon
Ketchup
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Ground Beef
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Mince two pickle slices (four slices for 4 servings). Halve buns.
• Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In a small bowl, combine ketchup, mayonnaise, minced pickle, and a pinch of pepper. Set aside.
• In a medium bowl, combine pork*, ½ tsp salt (1 tsp for 4 servings), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun.
Swap in beef for pork.
• In a separate medium bowl, whisk together half the tempura mix (all for 4 servings), 4 TBSP cold water (6 TBSP for 4), and a pinch of salt and pepper. TIP: If needed, add more cold water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. • In the last minute of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
• While patties cook, heat 1⁄3-inch layer of oil in a medium heavy-bottomed pan over medium-high heat. • Pat remaining pickle slices dry with paper towels, then stir into batter until fully coated. • Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated pickles in a single layer. Cook until golden brown, 2-3 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer pickles to a paper-towel-lined plate.
• Toast buns until golden. • Spread cut sides of top buns with as much sauce as you like. Fill buns with patties and fried pickles. • Divide burgers between plates; serve with potato wedges and any remaining sauce on the side.
