Fried Pickle Pork Burgers with Old Bay Potato Wedges

Imagine the best state fair food transformed into a hearty dinner. These fried pickle pork burgers bring together crispy tempura-battered pickles, juicy pork patties and melty Monterey Jack cheese on soft potato buns. A homemade special sauce adds the perfect tangy finish.

Alongside, crispy potato wedges seasoned with Old Bay make the ideal side. This recipe is all about bold flavors and satisfying crunch, no carnival ticket required.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView 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 MixView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes. Cut 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, 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 ground 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, 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. Note: Ground pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

Can I make these burgers gluten-free?

Use gluten-free tempura mix and buns to make this recipe gluten-free. Check all other ingredients for gluten.

How do I store leftovers?

Store leftover patties and fried pickles separately in the refrigerator. Reheat patties in a pan and pickles in the oven to restore crispness.