Griddle Burger with 18000 Island Dressing and Quick Pickles

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Nothing beats a good burger... and you won't be disappointed with this one. I believe the 18000 Island Dressing is what made it, for me at least, unforgettable. I now keep a bowl of it in my refrigerator for all types of sandwiches. Loved the crispiness of the burger too. Excellent recipe!

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Where to start with this one. I doubt I will ever buy pickles again. These were so delicious that I made a batch and then the next day made another batch and combined them. I was afraid I'd run out. Next, the 18,000 island dressing is out of this world. It's going on all sorts of stuff. Now, the burger....superb. You hear stories about never, ever pressing patties once they are on the heat....thumb your burger, make a well, and don't smoosh - well smoosh away. These burgers were delicious and super juicy, even the leftover patties the next day. And, the beef was 87/13 because that is what Costco happened to have that day. No 80/20 meat for these and they were perfect. Way to go Jeff!

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My husband and I made this last week. The burger was fantastic! There's no need to ever go out for a burger again once you try cooking them with the "smashing" technique used by Jeff. We didn't try the pickles, but otherwise loved everything. We will definitely make it again.

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Can't wait to try the whole recipe...I did however, try the pickles. The flavor was very good but to much vinegar for me and not sweet enough. Brought it down to one cup vinegar and raised sugar to 2/3 cup. I guess I'm a wimp!!! I will be making them again using these changes.

Homemade pickles are so fresh tasting and delicious I don't think I will go back to the jarred ones. I look forward to next week's yummy creation!!

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Excellent!!
I usually added seasonings to spice up my burgers. The flavors of the sauce (spicey yet sweet and the pickles (sweet and acidic really made this burger. After I took my first bite my wife and I looked at each other and both commented on how good it was. The pickles reminded me of cucumber slices in a vinegar liquid my mom made when I was a kid, only these were even better, sorry mom.

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This was one of the most delicious burgers I’ve ever eaten!!! Easy, simple, super flavorful. Leaving it cooking a while without flipping it made a difference, as it developed a nice crust while being juicy as I ate it. The pickles were terrific! Fragrant, delicate but firm plus, the 18,000 Island dressing was fantastic. Well balanced flavors, better than thousand island. Both the pickles and the dressing were a fresh touch, adding more taste to an already delightful burger. Thanks, Jeff for this great recipe!!! Definitely one to keep making!!!

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I enjoyed your pickle making and the dressing.

But, to clarify:

You said to press down on the burger. Perfect. The fat is not yet liquid and all you are doing is "shaping" the burger patty.

Don't press down again! That's where the fat has liquified and pressing now WILL dry out the burger.

The lettuce should go on the bottom. Reason: it's tougher to bite through than the meat.
If left on top, the eater will CRUSH the tender burger while biting through the lettuce. If it's on the bottom, it will be the last thing to bite through. Fresh Onion goes just above the lettuce. Tomatoes go on the very top - they are tender. Keep up the good work.
Jack Chambles