Today could use something epic. What do you think, hows about we makes us some fried pickle burgers! Yea, that’s what I’m talkin’ about!
Okay, so I need you guys to use your imagination a little bit here, you know why? Well, because I had a total brain lapse and I somehow forgot to put cheese on my star burgers. I know, how can you forget something like that. I was taking pictures and wondering the whole time why they looked kind of naked but I didn’t have that slap-yourself, duh moment until I was editing. I felt really stupid.
It wasn’t totally my fault. I happened to have strange men in my kitchen while I was trying to finish these burgers for my hungry crowd. No, they were not trying to rob the place or anything. They were fixing the kitchen sink. I don’t think I ever mentioned that our sink has been driving me crazy for weeks. It has had a leak that caused a flood if you dumped too much water down the drain at once, ask me how I know this. Plus, the faucet had been dripping and the handle had been screwed tight so many times that it would just pop off if you tried to stop the dripping. Very annoying.
Luckily they fixed it so at least the cheeselessness my burgers was not in vain. Anyway, I need you to imagine the cheese on them for me so I don’t feel like such an idiot, because there has to be cheese. You think you can do that? That would be great, thanks.
Is anyone familiar with artichokes? I had never even held an artichoke until I made this recipe. I pretty much had no idea what I was doing so I did a bunch of reading on the best way to cook and use them. If you are wondering why they are called artichokes it’s because that is what will happen if you eat the wrong parts of them.
I think I roasted mine too long but that was partly because of my oven, remember I told you that the top went out. They looked pretty creepy when I was done. My sister asked me if I was roasting a dead bird. Yep, they were pretty toasted. I think they looked pretty cool though. Definitely fitting for this weekend.
So artichokes are more labor than I thought at first but that is probably because I am an artichoke rookie. Next time I will get it much faster and not choke because I don’t even know what parts are edible. You have to try it. You can read all day long about the right and wrong things to do but I find that experience is the best teacher.
The flavor of these burgers as a whole is worth it all you guys. The fried pickles dipped in that ranch and then also on the burger, Yum! Everyone wants me to make more.
Oh, and if you have extra ranch after everything is gone you can use it as a pasta sauce. I just added a little milk and seasoning and tossed it with pasta and chicken and it was really good.
- 1 1/2 pounds ground beef (80/20 blend)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons worchestershire
- 4 slices your favorite cheese
- 4 hamburger buns (I used my favorite bun recipe)
- fried pickles(recipe follows)
- roasted artichoke garlic ranch for spreading on burger and dippinf pickles(recipe follows)
- tomato slices and lettuce for serving
- peanut or vegetable oil, for frying
- 1 cup all-purpose flour
- 1 egg yolk
- 2 tablespoon sugar
- salt & pepper
- 2 cups sliced dill pickles, drained
- 1/2 cup pickle juice
- 2 large artichokes, washed
- 1 head garlic
- 1 lemon
- vegetable oil for drizzling
- 1 cup real mayonnaise
- 3/4 cup sour cream
- 1/2 cup freshly grated parmesan
- 2 teaspoons white vinegar
- 1 teaspoon dill
- 2 tablespoons fresh chives
- 1 teaspoon onion powder
- 1/4 to 1/2 cup milk or water until desired consistancy
- salt & pepper to taste
- First you need to make the artichoke dip. Start by roasting the garlic and artichokes. If you are unfamiliar with artichokes there are many articles and videos out there that can help you know what is edible and what is not.
- Preheat oven to 425 degrees F (220 C). Cut lemon and squeeze the juice into a large bowl then fill with water. Break off small outer leaves. If your variety has thorns use scissors to snip thorn tips from remaining leaves then trim stem ends with knife. Cut artichokes in half lengthwise, rinse well, and drain briefly. Use a spoon to remove the "hairball" or choke in the center. Place in bowl of water to prevent them from discoloring while you prep the other.
- Cut top off of garlic and place on roasting pan. Rinse artichokes and pat dry then place beside garlic on pan. Drizzle with oil and salt then bake for 1 to 1 1/2 hours. You can prep the stuff for your burgers and pickles while they roast.
- Place artichoke hearts and garlic in food processor and pulse until well chopped add all other ingredients for ranch and blend until smooth.
- Now for the burgers: mix ground beef with salt, pepper, and worchestershire in a stainless steel bowl. Divide into 4 patties and place on foil lined tray. Make a slight well in burgers to keep them flat while cooking. Heat grill over medium-high heat. Cook on each side for 3 - 5 minutes until thoroughly cooked inside. Add cheese to tops of burgers, place on fresh peice of foil, then wrap and make a foil packet to keep warm.
- Pickle time: Heat 1 inch of oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour and other ingredients for batter in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Dip in batter and fry on each side until golden brown, about 2 minutes. Remove to paper towel lined plate to absorb excess oil.
- Now assemble the burgers: Toast buns if desired and spread with ranch. Layer lettuce, tomatoes, burgers, and fried pickles, plus any other toppings that you want.
- Serve hot with a side of fried pickles and extra ranch for dipping.