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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Sliced Dill Pickle
Potato Buns(ContainsWheat, Milk, Eggs, Soy)
Tempura Batter(ContainsWheat, Milk, Eggs)
Monterey Jack Cheese(ContainsMilk)
• 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.