Fried Pickle Burgers with Potato Wedges and Special Sauce

Imagine the best state fair meal you’ve ever had: crispy fried pickles, a juicy burger and melty cheese, all piled high on a soft bun. Now you can recreate that magic in your own kitchen with these Fried Pickle Burgers. We’re taking sliced dill pickles, dipping them in a light tempura batter and frying them until golden and crunchy. They’re the perfect topping for savory beef patties, along with Monterey Jack cheese and a homemade special sauce.

To round out the meal, we’ve included crispy potato wedges baked to perfection. The special sauce-a simple mix of ketchup and mayonnaise-adds a creamy, tangy finish that ties everything together. Whether you’re craving a taste of the fair or just want a fun dinner, these burgers deliver big flavor without the long lines.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView 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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView 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

8 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into wedges, toss with 3 teaspoons of cooking oil, salt and black pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the wedges bake, prepare the special sauce: in a small bowl, mix together the ketchup and mayonnaise. Set aside.
3. Make the tempura batter: in a bowl, combine the tempura batter mix with cold water according to package instructions (usually about 1/4 cup water) until smooth. Pat the sliced dill pickles dry with paper towels.
4. Heat 8 tablespoons of cooking oil in a small skillet over medium-high heat. Dip each pickle slice into the batter, letting excess drip off and fry in batches for 1-2 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
5. Form the ground beef into 2 equal patties, about 1/2-inch thick. Season both sides with salt and pepper. In a separate skillet over medium-high heat, cook the patties for 3-4 minutes per side for medium doneness. In the last minute of cooking, top each patty with Monterey Jack cheese and cover the skillet to melt the cheese.
6. Toast the potato buns in the oven or a dry skillet until lightly golden. Spread the special sauce on the bottom buns. Place the cheesy patties on the buns, then pile on the fried pickles. Close the burgers and serve with the potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, provolone or any melting cheese you prefer.

Can I make the fried pickles ahead of time?

Fried pickles are best enjoyed fresh and crispy. If you need to make them ahead, reheat them in a 350°F oven for a few minutes to restore crunch.

What can I use instead of tempura batter mix?

A simple batter of all-purpose flour, cold water and a pinch of baking powder works well. Use a 1:1 ratio of flour to water.