Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Dill Pickle Burgers
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 970
- Total Fat
- 57 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 131 milligrams
- Sodium
- 1594 milligrams
- Carbohydrates
- 84 grams
- Dietary Fiber
- 11 grams
- Sugar
- 25 grams
- Protein
- 40 grams
This burger is for all the dill pickle lovers out there. Ground beef is flavored with dried dill and Worcestershire. The cooked patties are topped with white onions soaked in dill pickle brine, a creamy dill pickle flavored mayo-based sauce, and even more sliced dill pickles. Serve with sweet potato tots to round out this fun and colorful twist on your typical classic burger.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 970
- Total Fat
- 57 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 131 milligrams
- Sodium
- 1594 milligrams
- Carbohydrates
- 84 grams
- Dietary Fiber
- 11 grams
- Sugar
- 25 grams
- Protein
- 40 grams
Ingredients
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Directions
- Bake the sweet potato tots as the label directs. Meanwhile, toss the sliced onion, 1/2 cup pickle brine and 1/4 teaspoon dill in a small bowl. Refrigerate.
- Combine the chopped pickles, mayonnaise, 1/4 teaspoon dill, the remaining 1 tablespoon pickle brine, a pinch of salt and a generous grinding of pepper in a small bowl. Stir well and refrigerate.
- Combine the ground beef, Worcestershire sauce and remaining 1/2 teaspoon dill in a large bowl; mix well. Form the mixture into 4 patties, about 4 inches wide and 3/4 inch thick. Season on both sides with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium-rare. During the last minute of cooking, top the burgers with the cheese and cover to melt.
- Spread about half of the pickle mayonnaise on the bun bottoms. Top each with a burger and some lettuce. Drain the pickled onion and divide among the burgers. Top with the remaining pickle mayonnaise, sliced pickles and the bun tops. Serve with the sweet potato tots.
