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Grilled Pickle Wicked Burgers
These burgers are fully loaded and perfect for a hungry backyard BBQ crowd.
¼ cup mayonnaise
2 tablespoons of your favorite BBQ sauce
½ cup flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 medium onion, very thinly sliced and separated into rings
vegetable oil, for frying
4 teaspoons steak seasoning
1 tablespoon chili powder
1¼ pounds ground beef
4 slices American cheese
Wickles Dirty Dill Baby Dills
, sliced lengthwise ¼-inch thick
4 burger buns
4 slices of tomato
Mix mayonnaise and BBQ Sauce in small bowl until well blended.
Cover. Refrigerate until ready to serve.
Mix flour, salt and pepper in large resealable plastic bag.
Add onion; toss to coat well.
Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than ⅓ full.
Heat oil on medium-high heat.
Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onions rings are golden brown.
Drain on paper towels. Set aside.
Mix Seasoning and chili powder in a small bowl.
Shape ground beef into 4 patties.
Coat surface of each patty evenly with the rub mixture.
Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160∫F).
Add cheese slices to burgers 1 minute before cooking is completed.
Grill pickle slices 2 to 3 minutes per side or until grill marks appear.
Toast buns on the grill, open-side down, about 30 seconds, if desired.
Serve burgers on rolls topped with grilled pickles, crispy onions and tomato. Serve with BBQ Mayonnaise.
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