What's not to love about little beef burgers on a pretzel bun, paired with deep-fried, cheese-wrapped pickles?
For the burgers:
1 lb ground chuck and sirloin mix
Kosher salt, for seasoning
Pepper, for seasoning
8 pretzel slider buns
8 slices tomato
8 leaves lettuce
Ketchup, mustard, mayo, etc., for topping
For the cheesy pickles:
2 kosher dill pickle spears
2 slices havarti cheese
2 egg roll wrappers
Canola or vegetable oil, for frying
Let's get Cooking...
Divide meat into 8 equal parts and form into patties. Salt and pepper both sides. Coat the bottom of a pan with oil and heat over medium heat. Cook the burgers on each side to desired doneness.
To make the pickles: pat pickle spears with paper towel to remove excess moisture. Wrap pickle in cheese, then the egg roll wrapper, sealing with water if necessary. Heat 2 inches of oil in a large saucepan to 360℉. Fry the pickles on all sides until golden brown and crispy. Transfer to a paper towel to drain. Slice each pickle into 4 slices to garnish burgers with.
Toast your burger buns, if desired, and top with tomato, lettuce, meat patty, condiments, and a slice of fried cheesy pickles. Enjoy!