Double cheeseburgers topped with beer-battered fried pickles and homemade special sauce for a play on big macs. These are so much better, a big improvement because. . . fried pickles. . .On a burger.
Helloooo and get in my mouth now.
These are the very same fried pickles I made a week or two ago when all I could think about was topping a burger with them and how good would that be(?).
Fried pickles + burgers = fate.
Fried pickles, I can’t quit you.
Fried pickle burgers, I love you.
Get in my mouth now.
Double cheeseburgers topped with beer-battered fried pickles and homemade special sauce for a play on big macs.
- Whisk the mayo, ketchup and mustard together until smooth. Stir in the pickles and onion. Refrigerate.
- In a large mixing bowl whisk the egg, beer and baking powder together. Whisk in the flour slowly, then the salt and continue whisking until smooth.
- Fill a Dutch oven (or use a deep fryer) with 1 to 1 + 1/2 inches of oil. Fit with a splatter screen and heat over medium heat to 340 degrees F.
- Dip pickle slices one at a time into the batter and carefully slide them into the hot oil. Fry the pickles in batches, 4 - 5 minutes or until golden.
- Drain on paper towels or wire racks.
- Divide the ground beef into 4 equal pieces then divide each piece into two. Form into 8 thin, flat patties. Season with salt and pepper.
- Cook in a frying pan or on a grill to your desired doneness. Add a slice of cheese to each patty and melt.
- Stack 2 patties on the bottom of a bun, top with a few pickle spears, generously top with special sauce and lettuce.
Pickle batter adapted from Southern Living
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