Classic All-American Burger with Fried Sweet Pickles
- Burger Patties:
- 1 1/2 pounds ground chuck or sirloin
- 8 ounces ground lamb
- 8 ounces ground pork
- Salt and ground black pepper
- 4 slices Cheddar
- Fried Sweet Pickles:
- 1 1/2 quarts canola oil
- 2 cups flour
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 25 sweet pickle chips
- 1 cup buttermilk
- 4 sesame seed buns, halved and steamed
- 4 tablespoons mayonnaise
- 4 small bowls filled with ketchup
- 4 small bowls filled with mustard
- 1 large onion, sliced in rings
- 1 large tomato, sliced
- 4 Bibb lettuce leaves
- 4 dill pickles
For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper.
Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat.
Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate.
For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper.
To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Emily Ellyn
Recipe courtesy of Sandra Lee