I find that fried pickles are a very divisive sort of food. People either love them or hate them. I bet you won’t be surprised when I tell you that I love them. If a restaurant has a fried pickle appetizer on their menu, you can bet I’m going to be ordering it – with a side of ranch for dipping, of course.
One day a couple of weeks ago, I had maybe the most genius idea of my culinary journey so far. What do we put on cheeseburgers? Well, pickles, of course. So why not put fried pickles on a burger? I KNOW, right?
This burger changed my life. I don’t even know what else to say. Make it.
Fried Pickle Ranch Burgers
For the fried pickles:
12 dill pickle slices
1 cup milk
1 cup flour
2 tablespoons dry ranch dressing mix
1/2 teaspoon salt
1/4 teaspoon black pepper
Canola oil for frying
For the burgers:
4 hamburger patties
1 tablespoon dry ranch dressing mix
Salt and pepper to taste
1 cup shredded cheddar cheese, divided
4 buns, toasted
1. For the pickles: Heat about an inch of canola oil in a large skillet over medium-high heat. Combine milk and egg. Combine flour, ranch mix, salt and pepper. Dip the pickle slices first in the milk mixture, then in the flour mixture. Dip in the milk mixture again, then in the flour mixture again. Fry pickles in batches until coating is browned and crisp. Remove to paper towels and sprinkle with salt.
2. For the burgers: Season each patty with ranch mix and salt and pepper. Cook in a skillet to desired doneness; drizzle with some Worcestershire. Top each burger with 1/4 cup shredded cheddar cheese and cover the skillet until the cheese is melted.
3. To assemble the burgers, top the bottom half of each bun with a burger patty and 3 fried pickles. Slather the top of each bun with ranch dressing and serve.