3 dill sliced pickles
1 cup all purpose flour
1 cup Panko Bread Crumbs
dried dill weed
*same as pickles minus panko*
1/2 cup mayo
1/4 cup sour cream
1/4 cup buttermilk
squeeze fresh lemon juice
fresh parsley, finely chopped
fresh dill, finely chopped
fresh chives, finely chopped
1 pound ground beef
3 tablespoons avocado oil
sliced bread or burger buns
TO MAKE THE PICKLES/JALAPEÑOS
Heat oil to 350° F.
In three separate bowls, have the flour, eggs, and panko. Season each one to taste.
Slice the pickles into thirds or fourths and then into half to end up with thinner, fry shaped/sized pickles. Dry the pickle slices off and dredge in the egg, flour, egg, and panko. Press the breading to the pickles to make sure they stick well!
Dredge the jalapeños in egg and flour.
Fry both for about 5-10 minutes, or until crispy. Drain on paper towels.
TO MAKE THE RANCH:
Combine everthing in a bowl and season to taste. Refrigerate for about a half hour before serving.
Store tightly covered in the fridge for up to two weeks.
TO MAKE THE BURGERS:
In a bowl, combine the ground beef and season to taste.
In a cast iron skillet, heat the avocado oil. Meanwhile, form the burgers. I used about a 1/2 cup of ground beef per patty.
Shape into a thick patty, place into the hot oil and poke a hole in the middle of the patties cook faster/ evenly and stay flat)
Flip once, press down and cook until they’re at your desired temp. I did 160° (medium rare/medium)!
Toast the bread and/or buns.
here’s how i did mine:
ranch, jalapeños, burger, ranch, pickles, lettuce and more ranch.