Juicy ranch-seasoned hamburgers cooked on the grill, topped with greek yogurt ranch dressing and cajun fried pickles!
Let’s talk about pickles. My brother in law claims that all pickles are not created equal. He says that there is definitely a brand of pickle superior to all the rest. I…. didn’t ever really notice a huge-mongous difference until he said that. The only thing I’ve really ever cared about was the crunch. A dill pickle has got to have a really good, almost obnoxiously loud crunch. I don’t care about the the crunch factor of other non-dill kinds of pickles because I don’t like the flavor of any of them. I just really love me some salty mucho crunchy dill pickles.
Have you ever seen the really huge whole pickles they keep in a big jar at the gas stations? (Um some of those flavors? Weirdddd….) If we’re being honest here (and we are), I’m too chicken to try a pickle from a big jar in a random gas station in the middle of nowhere. But when I was little my mother used to take me with her to a bread store in our town where they had every kind of bread and Hostess product imaginable (Zingers!!!) and oddly enough, big fat pickles. Not in a big jar of swimming scary juice like the gas stations have now, they were each wrapped in their own little package. I think they were 25 cents or something like that. Anyway, if I was being good (I wasn’t always. Shh!) I got a pickle.
The fried pickles here make the burger, they really do. Please, I am begging you, take five minutes and fry yourself some pickles. You will. not. regret. it. All you have to do is toss the pickles with some flour and some Cajun seasoning and drop them in some hot oil. Done. And if you have a jar of Cajun seasoning at home, great – use it! If not, don’t worry I’ve got you covered with a super simple homemade mix below. (P.S. – use this one!) Then you just whisk together some really amazing greek ranch dressing and grill up some ranch-seasoned burgers. Summer heaven in your mouth!
- 1 pound ground beef
- 4 hamburger buns
- 1 packet ranch buttermilk dressing mix (unprepared, just the dry powder)
- 12 sliced dill pickles
- oil, for frying
- ½ cup flour
- 2 teaspoons cajun seasoning (store bought OR see my favorite homemade cajun seasoning below)
- ⅓ cup buttermilk (or ⅓ cup milk + ½ teaspoon vinegar. Mix together and let stand 5 minutes before using)
- ½ cup plain greek yogurt (I used 0% fat)
- ½ cup reduced fat mayo (or leave out the mayo and use 1 cup of greek yogurt)
- 1 teaspoon dried chives
- 1½ teaspoons dried parsley
- ½ teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon each salt and pepper (or to taste)
- Whisk together all ranch ingredients, cover and chill until ready to serve.
- Pour enough oil in a flying pan for it to be about ½ inch deep. Preheat the oil to 375. Lay pickles out on a folded paper towel to drain some of the excess juice. In a bowl add flour and cajun seasoning and whisk to combine. Toss the pickles one at a time in the flour mixture and set aside.
- When oil is preheated, place 6 pickles in the oil, using tongs. Cook for 30-45 seconds, then flip and cook another 30-45 seconds or until pickles are browned. Remove with tongs and place on a paper towel-lined plate to absorb excess oil.
- Place ground beef in a medium bowl. Add ranch seasoning mix and mash it in with your hands until it's well mixed in. Shape the meat into 4 equal-sized patties. Cook on a preheated grill over medium heat about 4-5 minutes on each side or until desired doneness is reached.
- Assemble the cooked burger patties on the buns, top with the greek yogurt ranch and then the fried pickles. Add other toppings such as lettuce or cheese if desired.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon onion salt OR ½ teaspoon onion powder + ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- heaping ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- Whisk together all ingredients. Store at room temperature.