A classic cheeseburger topped with crispy oven "fried" pickles and homemade ranch dressing.
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2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon buttermilk
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Oven Fried Pickles
6 refrigerator dill pickle planks, cut in half
1 large Land O Lakes® Egg
1 tablespoon water
1/4 cup all-purpose flour
1/8 teaspoon ground red pepper (cayenne)
1/2 cup panko bread crumbs
1 pound lean ground beef
3/4 teaspoon salt
1/4 teaspoon pepper
8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend
4 hamburger buns
Red onion rings, if desired
*Substitute 1/2 teaspoon dried dill weed.
Combine all dressing ingredients in bowl; mix well. Refrigerate.
Heat oven to 400°F. Line baking sheet with parchment paper; set aside.
Pat pickle slices dry on paper towel; set aside. Combine egg and water in bowl; beat well. Set aside.
Combine flour and 1/8 teaspoon ground red pepper in bowl. Place bread crumbs into another bowl. Coat pickle slices with flour mixture; shake off excess. Dip pickle slices into egg mixture; press into bread crumbs. Place in single layer on prepared baking sheet.
Bake, turning once, 25-30 minutes or until crisp and light golden brown. Remove from oven; set aside.
Heat gas grill to medium or charcoal grill until coals are ash white.
Form ground beef into 4 patties; season with salt and pepper. Place patties onto grill. Grill, turning once, 10-14 minutes or until internal temperature reaches at least 160°F and meat is no longer pink in center.
Top each burger with 2 slices cheese; continue grilling until cheese is melted. Place cut-sides of buns onto grill. Grill until toasted.
Spread 1 tablespoon ranch dressing onto each toasted bun half. Place burgers onto bottom half of bun; top with 3 pickle halves, red onion slices, if desired and top half of bun.
These beautiful burgers are loaded with flavors like pesto or chipotle, and topped with melting cheese and veggies like guacamole, roasted red peppers or pico de gallo. Grill on!