Presenting the cornmeal-crusted pickle burger! A classic flat-top burger topped with cornmeal oven-fried pickles and dressed to perfection. There's no better way to kick off summer!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dill Pickle, sliced
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch matchstick fries.Toss fries with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
Meanwhile, peel then mince the garlic. Roughly chop the dill. Peel shallot, then grate. Pat the pickles dry with paper towel. Stir together mayo, 1/4 tsp garlic (dbl for 4ppl) and dill in a small bowl. Season with pepper. Set aside. Combine beef, shallot, remaining garlic and 1/4 tsp salt (dbl for 4ppl) in a large bowl. Form mixture into two 4-inch wide patties (dbl for 4ppl). Set aside.
Combine cornmeal, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4ppl) in a shallow dish. Toss pickles with 1 tbsp dill mayo (dbl for 4ppl) in a medium bowl. Add mayo-coated pickles to cornmeal mixture and toss to coat.
Arrange pickles on a parchment-lined baking sheet and drizzle over 1 tbsp oil (dbl for 4ppl). Bake pickles, in the top of the oven, until golden-brown and crisp, 8-12 min.
While the pickles bake, heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Cook, until bottoms are golden-brown, 3-4 min. Flip patties and continue cooking, until golden-brown and cooked through, 3-4 min.**
Spread remaining mayo over top buns. Top bottom buns with spring mix, patties, oven-fried pickles and top bun. Divide burgers and fries between plates.