Pickle Burger Recipe

Make dressing

In a small bowl combine 1/2 cup mayonnaise, 3 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and add up to 1 tsp pickle juice if you want a thinner, tangier dressing. Refrigerate while you prepare the rest of the burger so flavors meld.

Slice vegetables

Slice the tomato into 4 even 1/4-inch thick slices. Peel and thinly slice half a small red onion into rings; separate rings. Rinse and pat dry 8 butter lettuce leaves. Have 12 dill pickle slices ready and drain any excess brine.

Form patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3 1/2 inches across and 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper divided among patties.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. When the oil is shimmering, add the patties (work in two batches if the pan is crowded). Cook undisturbed for 3 minutes until a brown crust forms, flip and cook 2 minutes more for medium (adjust 1-2 minutes for desired doneness). During the last 30–45 seconds of cooking, place a slice of sharp cheddar on each patty, cover the pan with a lid to melt the cheese. Transfer cooked patties to a plate and loosely tent with foil to rest for 3 minutes.

Butter and toast

Spread softened butter on the cut sides of 4 burger buns. Return the same skillet used for the patties to medium heat (wipe excess oil if necessary). Place buns cut-side down and toast until golden and crisp, about 1–2 minutes. Remove from pan.

Heat roast beef

In the same skillet over low heat, add the thinly sliced roast beef (8 oz) and warm for 30–60 seconds, just until heated through. This step is optional but improves texture. Remove and keep warm.

Spread about 1 to 1 1/2 tbsp Thousand Island dressing on the bottom half of each toasted bun. Place one lettuce leaf (or two small leaves) on the dressing to act as a moisture barrier. Add one cheese-melted burger patty. Top the patty with 2–3 slices of warmed roast beef. Place 3 pickle slices evenly over the roast beef, then add a tomato slice and several red onion rings to taste. If desired, add a small smear (about 1/4 tsp) of yellow mustard on the top bun. Close the sandwich with the top bun and press gently to secure.

Cut and serve

Serve the Pickle Burger immediately while hot, with extra Thousand Island dressing on the side for dipping. Provide extra pickle slices if desired.