Hamburgers With Pickles Recipes

HAMBURGER DILL PICKLES

Steps:

• Wash cucumbers and drain. Cut cucumbers into 1/4-inch crosswise slices, discarding blossom ends. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Add 2 heads of dill, 1/2 tsp mustard seed and 2 peppercorns to each jar. Combine salt, water and vinegar in a large saucepot. Bring to a boil. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Lightly tap jars to remove air bubbles, and screw on two-piece caps. Process 15 minutes in a boiling-water bath.

HAMBURGERS WITH PICKLES

Steps:

• Put the meat in a mixing bowl.
• Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
• Add the cooked onions to the meat. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
• Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
• Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter.
• Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with parsley and serve.

STATE FAIR FRIED PICKLE BURGER

Steps:

• 1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
• 2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
• 3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
• 4. Set aside on a paper towel to drain.
• 5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
• 6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
• 7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
• 8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
• 9. Serve additional fried pickles on the side.

CLASSIC ALL-AMERICAN BURGER WITH FRIED SWEET PICKLES

Steps:

• 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.

ALMOST WHITE CASTLE® HAMBURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES

Steps:

• In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
• Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
• In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
• Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
• Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
• Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.