Crispy Fried Pickle Pork Burgers with Potato Wedges and Special Sauce

Imagine the best state fair you’ve ever been to-the whirl of the Ferris wheel, the thrill of the games and that basket of golden fried pickles that made the day unforgettable. Now you can capture that same magic in your own kitchen with these irresistible fried pickle pork burgers.

We start with seasoned ground pork patties, cooked until perfectly juicy and topped with melted Monterey Jack cheese. Then comes the star: dill pickle slices dipped in a light tempura batter and fried to crispy perfection. Piled onto soft potato buns with a homemade special sauce, these burgers are served alongside crispy potato wedges for a complete, satisfying meal that’s pure comfort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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 half the Old Bay Seasoning (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.
3. In a small bowl, combine ketchup, mayonnaise, minced pickle and a pinch of pepper. Set aside.
4. 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.
5. 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. If needed, add more cold water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.
6. 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.
7. While patties cook, heat a ⅓-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, 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.
8. 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°F.

Recipe Tips

FAQ

Can I use a different type of pickle?

Yes, but dill pickle slices work best for their tangy flavor and sturdy texture. Bread-and-butter pickles are sweeter and may change the taste.

Can I make these burgers gluten-free?

You can use gluten-free tempura batter and gluten-free buns. Check all other ingredients for gluten content.

How do I store leftovers?

Store leftover patties, fried pickles and wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat patties and wedges in the oven and re-crisp pickles in a hot skillet.