Name: Dill Pickle Burgers
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 20-ounce bag frozen sweet potato tots; 1/2 small white or sweet onion, sliced into very thin rounds, separated into rings; 1/4 cup finely chopped dill pickle slices, plus 1/2 cup and 1 tablespoon brine from the jar, plus more pickles for topping; 1 teaspoon dried dill; 1/3 cup mayonnaise; Kosher salt and freshly ground pepper; 1 1/4 pounds ground beef; 2 tablespoons Worcestershire sauce; 1 tablespoon vegetable oil; 6 ounces dill havarti cheese, thinly sliced; 4 sesame hamburger buns, toasted; Lettuce leaves, for topping

Directions

Bake the sweet potato tots as the label directs. Meanwhile, toss the sliced onion, 1/2 cup pickle brine and 1/4 teaspoon dill in a small bowl. Refrigerate.
Combine the chopped pickles, mayonnaise, 1/4 teaspoon dill, the remaining 1 tablespoon pickle brine, a pinch of salt and a generous grinding of pepper in a small bowl. Stir well and refrigerate.
Combine the ground beef, Worcestershire sauce and remaining 1/2 teaspoon dill in a large bowl; mix well. Form the mixture into 4 patties, about 4 inches wide and 3/4 inch thick. Season on both sides with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium-rare. During the last minute of cooking, top the burgers with the cheese and cover to melt.
Spread about half of the pickle mayonnaise on the bun bottoms. Top each with a burger and some lettuce. Drain the pickled onion and divide among the burgers. Top with the remaining pickle mayonnaise, sliced pickles and the bun tops. Serve with the sweet potato tots.

Photograph by Andrew Purcell

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Dill Pickle Burgers

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