Fried Pickle Pork Burgers with Special Sauce and Broccoli

There’s something magical about the combination of crispy fried pickles and a juicy burger. This recipe brings that state-fair favorite right to your kitchen, with pork patties, melted Monterey Jack cheese and a tangy special sauce. The crunchy tempura-battered pickles add an irresistible texture that will have everyone asking for seconds.

To balance the richness, we serve these burgers with oven-roasted broccoli seasoned with fry seasoning. It’s a complete meal that’s easy enough for a weeknight but special enough for a weekend cookout. Get ready to enjoy a burger experience like no other!

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

41 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut potatoes into ½-inch wedges. Toss with 1 tablespoon cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Meanwhile, cut broccoli into small florets. Toss with 1 teaspoon cooking oil and half the fry seasoning. Set aside.
3. In a small bowl, mix ketchup and mayonnaise to make the special sauce. Set aside.
4. Prepare tempura batter according to package directions (usually mix with cold water). Drain pickle slices and pat dry. Heat ¼ inch (about 4 tablespoons) oil in a skillet over medium-high heat. Dip pickle slices in batter, let excess drip off and fry in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels.
5. In a bowl, combine ground pork with remaining fry seasoning, salt and pepper. Form into 2 patties slightly larger than the buns. Heat 1 teaspoon oil in a skillet over medium-high heat. Cook patties 4-5 minutes per side until cooked through. In the last minute, top each patty with Monterey Jack cheese and cover to melt.
6. Toast potato buns if desired. Spread special sauce on bun bottoms. Place patties with cheese, then top with fried pickles. Close with bun tops. Serve with roasted potato wedges and broccoli.
7. For the broccoli: Roast alongside potatoes during the last 10 minutes of potato cooking time or until tender and lightly browned.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Adjust cooking time as needed.

What can I use instead of tempura batter mix?

You can make a simple batter with 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and 2/3 cup cold water.

Can I air fry the pickles instead of deep frying?

Yes, spray battered pickles with oil and air fry at 400°F (200°C) for 6-8 minutes, flipping halfway.