Fried Pickle Burger

INGREDIENTS:


FRIED PICKLES:

3 dill sliced pickles

1 cup all purpose flour

1 cup Panko Bread Crumbs

2 eggs

dried dill weed

onion powder

garlic powder


FRIED JALAPEÑOS:

*same as pickles minus panko*


RANCH:

1/2 cup mayo

1/4 cup sour cream

1/4 cup buttermilk

squeeze fresh lemon juice

black pepper

garlic powder

onion powder

mustard powder

cayenne pepper

fresh parsley, finely chopped

fresh dill, finely chopped

fresh chives, finely chopped


BURGER:

1 pound ground beef

3 tablespoons avocado oil

cajun seasoning

dried dill

onion powder

garlic powder

lettuce

sliced bread or burger buns


DIRECTIONS:


TO MAKE THE PICKLES/JALAPEÑOS

  1. Heat oil to 350° F.

  2. In three separate bowls, have the flour, eggs, and panko. Season each one to taste.

  3. 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!

  4. Dredge the jalapeños in egg and flour.

  5. Fry both for about 5-10 minutes, or until crispy. Drain on paper towels.

TO MAKE THE RANCH:

  1. Combine everthing in a bowl and season to taste. Refrigerate for about a half hour before serving.

  2. Store tightly covered in the fridge for up to two weeks.

TO MAKE THE BURGERS:

  1. In a bowl, combine the ground beef and season to taste.

  2. 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.

  3. 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)

  4. Flip once, press down and cook until they’re at your desired temp. I did 160° (medium rare/medium)!


BURGER ASSEMBLY:

  1. Toast the bread and/or buns.

here’s how i did mine:

ranch, jalapeños, burger, ranch, pickles, lettuce and more ranch.







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