Cheesy Pork & Fried Pickle Burgers
with Potato Wedges & Special Sauce
- Milk
- Eggs
- Soy
- Wheat
Ah, the state fair. Picture it—you’re windswept from the Ferris wheel, adrenaline and frozen lemonade coursing through your veins. All you need now is a basket of fried pickles (frickles!) to make it 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 tempura batter, then piled on pork patties with melty Monterey Jack and a homemade special sauce. It’s all festive vibes, sans the sketchy rides.
Ingredients
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
1 unit
OLD BAY® Seasoning
1 unit
Sliced Dill Pickle
2 unit
Potato Buns
(Contains: Milk, Eggs, Soy, Wheat)
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Pork
82 g
Tempura Mix
(Contains: Milk, Eggs, Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 half the Old Bay Seasoning (you’ll use the rest later), 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*, half the Fry Seasoning (all for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun.
• In a second medium bowl, whisk together half the tempura mix (all for 4 servings), remaining Old Bay Seasoning, 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 a 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.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the juicy pork burgers and tangy fried pickles, though some found the seasoning mild.
- Ease of prep: Frying pickles was fun but messy for some; others found it time-consuming or tricky to master.
- Suggestions: Consider adding extra herbs or richer stock to boost flavor; try thinner pickle slices for easier frying.
- Leftovers: Several enjoyed the burgers as leftovers; some found them great for lunch the next day.
- Portions: A few wanted more pickles; some found the meal very filling, while others desired larger servings.
Reviews from our home cooks
Super delicious meal! The tempura fried pickles were such a top tier choice to add to the burger. Only other feedback: a couple of the potatoes were really small compared to the rest of the potatoes, so it made cooking time a little awkward. The whole meal was amazing though!
Probably the best burger I've ever made myself, with or without HF. It's a really simple combination, but the fried pickles and special sauce are just so good!
This was fantastic! Can't decide if the pork burgers or the fried pickles were best! The potato wedges we added 5 minutes and they still weren't crispy
This recipe was fantastic. We really loved the fried pickles on the burger. We will definitely make this recipe again.
The Fried pickles were nice as a SIDE but not as the veggie on the burger. We had to pull some tomatoes out of the fridge and slice them up. They should be included in the recipe.
These burgers were a bit bland and the fried pickles were too big to fit on the burgers. We had them as a side and the sauce helped the burgers still be delicious.
So good! Love a burger with a classic thousand island sauce. Plus the fried pickles made it even better!
Wow, wow, wow! This was one of the best burgers I've had in a while! I didn't know how much more flavor you could get out of fried pickles with the brand of pickles we used, but I will definitely be using those in the future! And the sauce was so tasty!
Old Bay seasoning is great and I always have it on hand. This was simple but a very tasty burger. I expanded the tomato/mayo blend to be more like Shake Shack sauce. I am not sure I would go to the trouble of making the fried pickles to put on the burger again, but the thick pickle slices were great.
The pork burger was not what we were expecting. It was very flavorless and bland. We should have added some of our own spicing to it. The recipe did state we could substitute beef in for the burger but we wanted to follow the original plan and use the ingredients. Everything else about the recipe was good. The fried pickles were delicious, the buns were tasty. I put a little melted butter on the buns and toast them in my air fryer. The potato wedges are always good in these recipes. The ketchup, mayo, pickle dressing was a nice alternative. Just the pork burger was not very good and we won't choose any more ground pork options going forward.
