The Big Dill Recipe

Make dill pickle sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons dill pickle juice, 2 tablespoons finely chopped dill pickle, 1 teaspoon Dijon mustard, 1 teaspoon minced fresh dill, 1/2 teaspoon honey, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust acidity or sweetness with extra pickle juice or honey as desired. Refrigerate while you prepare the burger so flavors meld.

Slice pickles

Thinly slice the 2 medium whole dill pickles into rounds (about 8–10 slices each) and set aside on a plate. Reserve 2 tablespoons of these finely chopped slices for the sauce (already accounted for).

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a loose ball; do not overwork the meat.

Preheat a large heavy skillet or flat griddle over medium-high to high heat until very hot. Lightly oil the cooking surface with about 1 tablespoon vegetable oil.

Place two meat balls on the hot surface (work in batches so the skillet isn't crowded). Using a sturdy spatula or a heavy-duty burger press, smash each ball down firmly to a thin patty (about 1/4 inch thick). Season the exposed top of each patty with a pinch of salt and pepper (about 1/8 tsp each).

Cook for 2 to 2.5 minutes without moving until edges brown and juices rise to the surface. Flip carefully and immediately top each patty with an even portion of dill cheese curds (about 3/4 oz per patty if using 3 oz total for two patties) and, if using, a dill cheese slice to help melt. Cook another 1 to 1.5 minutes until the cheese is melted and the patty is cooked through. Remove patties to a plate and keep warm. Repeat for the remaining two meat balls to make four patties total (two patties per burger to create the 'double').

Heat a medium skillet over medium heat. Butter the cut sides of the 2 buns (about 1 tablespoon butter total). Toast buttered sides in the skillet until golden, about 1 to 2 minutes. Remove and set aside.

Gently crush or leave whole the cup of Miss Vickie's spicy dill pickle chips depending on desired crunch. For better distribution inside the burger, break chips into large pieces.

Spread about 1.5 to 2 tablespoons of the dill pickle sauce on the bottom half of each toasted bun.

Place one lettuce leaf on each bun bottom, leaving room for the patties to sit on top of the lettuce.

Stack two smash patties on each bun bottom (one on top of the other). If the curds didn't fully melt, press a thin dill cheese slice between the patties or briefly cover the stack with a bowl to warm and slightly melt the curds for 15–20 seconds.

Top the patties with 4–6 slices of the prepared whole dill pickles per burger and then add a generous handful (about 1/2 cup) of the spicy dill pickle chips for crunch.

Spoon another 1 tablespoon of dill pickle sauce onto the top bun, then close the burger and press gently to compact.

Serve immediately while patties are hot and chips are crunchy. Provide extra dill pickle sauce on the side for dipping, and extra pickle chips if desired.