Close-up of a beef patty with melted American cheese in a soft burger bun

7.7BM score

Pickle Crustburger

Name: Pickle Crustburger
Cuisine: American
Ingredients: 1 Tablespoon mayonnaise; 1 teaspoon mustard; 2 teaspoons ketchup; 2 teaspoons pickle juice; 1/2 Tablespoon softened butter; 1 potato hamburger bun; 1/4 pound ground beef; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 6 refrigerated pickle slices, such as Grillos®; 1 slice American cheese

A take on the Southern Fried Pickle · Burger 21 →

7.8community · 1 vote7.7BM score

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About

This crustburger adds pickles in an unexpected place: seared into the burger in the pan rather than laid on top. Three pickle slices go into the hot skillet and a crusted patty is flipped straight onto them, so they sizzle and stick to the meat.

Everything else follows the crustburger method. The potato bun is buttered and pressed flat in the pan while it toasts on both sides, then spread with a quick sauce of mayonnaise, mustard, ketchup and pickle juice. A quarter pound of beef is split into two balls, pressed into very thin patties with two spatulas and left alone until a golden crust forms and small holes appear at the edges. The stack is pickles, patty, American cheese and the second patty, and the whole burger goes back into the pan for about fifteen seconds a side, pressed, before it is served.

Ingredients

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Mayonnaise1 Tablespoon mayonnaise
Yellow mustard1 teaspoon mustard
Ketchup2 teaspoons ketchup
Dill pickle2 teaspoons pickle juice
Butter1/2 Tablespoon softened butter
Burger bun1 potato hamburger bun
Ground beef1/4 pound ground beef
Salt1/4 teaspoon kosher salt
Black pepper1/4 teaspoon pepper
Dill pickle6 refrigerated pickle slices, such as Grillos®
American cheese1 slice American cheese

Recipe

1
In a small bowl, stir the mayonnaise with the mustard, ketchup and pickle juice until smooth. Set the sauce aside.
2
Heat a large skillet over medium-high heat. Butter the outsides of both bun halves, set them in the pan buttered side down and press them flat. Toast about 1 minute, turn and toast the other side about 30 seconds, still pressing. Put the buns on a board cut side down and spread with as much sauce as you like.
3
Divide the beef into 2 balls and put them in the hot pan. Flatten each with 2 spatulas into a very thin patty and season with salt and pepper. Leave them alone until a golden crust forms and small holes open up around the edges.
4
Lift 1 patty carefully, lay 3 pickle slices in the pan and turn the patty over onto them. Put the cheese on it and flip the second patty on top. Scrape the stack out onto the bottom bun, add the top bun cut side up and put the whole burger back in the pan. Press and cook about 15 seconds per side, then serve at once.