Cheesy Pork & Fried Pickle Burgers

Name: Cheesy Pork & Fried Pickle Burgers with Potato Wedges & Special Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 tbsp Fry Seasoning; 1 unit OLD BAY® Seasoning; 1 unit Sliced Dill Pickle; 2 Potato; 1 Ketchup; 2 tbsp Mayonnaise; 10 oz Ground Pork; 82 g Tempura Mix; 1/4 cup Monterey Jack Cheese; Salt; Black Pepper; 1 tbsp Cooking Oil

with Potato Wedges & Special Sauce

By Recipe0 System

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.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tbsp Fry Seasoning
1 unit OLD BAY® Seasoning
1 unit Sliced Dill Pickle
2 Potato
1 Ketchup
2 tbsp Mayonnaise
10 oz Ground Pork
2 7/8 oz Tempura Mix
1/4 cup Monterey Jack Cheese
Salt
Black Pepper
1 tbsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

While patties cook, heat a 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.
7

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°.

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