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.
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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!