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Cheesy Beef & Fried Pickle Burgers

Cheesy Beef & Fried Pickle Burgers

with Potato Wedges & Special Sauce

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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.

Allergens:WheatMilkEggsSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Sliced Dill Pickle

2 unit

Potato Buns

(ContainsWheat, Milk, Eggs, Soy)

2 tablespoon

Ketchup

2 tablespoon

Mayonnaise

(ContainsEggs)

10 ounce

Ground Beef

82 g

Tempura Batter

(ContainsWheat, Milk, Eggs)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1100 kcal
Fat63 g
Saturated Fat20 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol125 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Large Pan
Medium Pan
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.

7

• 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.