Cheesy Pork & Fried Pickle Burgers
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Cheesy Pork & Fried Pickle Burgers

Cheesy Pork & Fried Pickle Burgers

with Potato Wedges & Special Sauce

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.


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

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce


1 unit

Sliced Dill Pickle

2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

1 unit


2 tablespoon


(Contains Eggs)

10 ounce

Ground Pork

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 tablespoon

Fry Seasoning

1 unit

OLD BAY® Seasoning

Not included in your delivery

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories1110 kcal
Fat66 g
Saturated Fat18 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber5 g
Protein35 g
Cholesterol120 mg
Sodium2620 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.


Baking Sheet
Small Bowl
Medium Bowl
Large Pan
Medium Pan
Paper Towel
Slotted Spoon



• 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.

Roast Wedges & Mix Sauce

• 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.

Form Patties

• 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.

Make Batter

• 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.

Cook Patties

• 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.

Fry Pickles

• 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.

Finish & Serve

• 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°.