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pickle dip burgers square

Pickle Dip Smashburgers

If you love bold flavours and messy, indulgent burgers, these pickle dip smashburgers are about to become your new obsession. They combine everything that makes smashburgers incredible with a punchy, herby pickle dip that takes things to the next level. These pickle dip smashburgers are crispy on the outside, juicy in the middle, and stacked with layers of texture and flavour.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Mixing bowl
  • large pan

Ingredients
  

For pickle dip

  • 2 tablespoon cream cheese
  • 1 tablespoon Greek yoghurt
  • 200 g gherkins diced
  • 1 tablespoon juice from gherkins
  • 2 spring onions sliced
  • 1 jalapeño diced
  • 4 bacon rashers fried until crispy then diced
  • 1 teaspoon garlic granules
  • ½ teaspoon paprika
  • ½ teaspoon onion granules
  • ½ teaspoon dried parleys
  • 1 tablespoon chopped dill

For the burgers

  • 300 g-500g beef mince depending on whether you do double patties (15-20% fat)
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic granules
  • 2 teaspoon yellow mustard
  • 4 brioche buns
  • 8 cheese slices
  • 1 head lettuce
  • 2-3 tablespoon burger sauce
  • salt and pepper

Instructions
 

  • Add the cream cheese, Greek yoghurt, diced gherkins, gherkin juice, spring onions, jalapeño, crispy bacon, garlic granules, paprika, onion granules, dried parsley, and fresh dill to a bowl.
    2 tablespoon cream cheese, 1 tablespoon Greek yoghurt, 200 g gherkins, 1 tablespoon juice from gherkins, 2 spring onions, 1 jalapeño, 4 bacon rashers, 1 teaspoon garlic granules, ½ teaspoon paprika, ½ teaspoon onion granules, ½ teaspoon dried parleys, 1 tablespoon chopped dill
  • Taste and adjust if needed, then set aside in the fridge to chill. This helps the flavours develop and makes the pickle dip even better for your pickle dip smashburgers.
  • In a bowl, combine the beef mince with paprika, Cajun seasoning, garlic granules, salt, pepper and yellow mustard. Mix gently until just combined. Divide into balls depending on whether you want single or double pickle dip smashburgers (you'll need less mince for single). Avoid overworking the meat to keep the patties tender. Lightly toast the brioche buns until golden.
    300 g-500g beef mince, 1 teaspoon paprika, 1 teaspoon Cajun seasoning, 1 teaspoon garlic granules, 2 teaspoon yellow mustard, salt and pepper
  • Spread a thin layer of burger sauce on the bottom buns and top with lettuce. This creates a barrier that stops the buns from going soggy and helps you assemble your pickle dip smashburgers quickly.
    4 brioche buns, 2-3 tablespoon burger sauce, 1 head lettuce
  • Heat a pan over medium high heat with a little oil. Place the beef balls into the pan and immediately smash them down using a spatula. For easier smashing, you can use small squares of parchment paper between the spatula and the meat. Cook for 2 to 3 minutes until the edges are crispy and caramelised. This is key for that classic pickle dip smashburgers texture.
  • Flip each patty and immediately add a slice of cheese. Cover briefly to help the cheese melt perfectly.
    8 cheese slices
  • Place the hot patties onto the prepared buns. Top each with a generous spoon of pickle dip and any extra crispy bacon if you like.

Notes

Use beef with a higher fat content for the best texture. This helps create crispy edges while keeping the inside juicy. If the meat is too lean, your pickle dip smashburgers may turn out dry and lack that classic smashburger richness that balances the creamy pickle topping.
Keyword cheeseburger, pickle burgers, pickle dip, smashburger, smashburgers
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