• Sean Bardwell

Let's Get Pickled

I love Burger Month! I am a huge fan of making and eating unique burgers. So much so that about 7 or 8 years ago I wrote a recipe for and tested a different burger almost every week for a year. All so I could make my second self published cookbook "SBQue Recipes: Burger Junkie."

Burger Month inspires me to get creative with burgers again, which is why I typically try to come up with at least 2 new burgers every year for it.

I had a little extra time earlier this week and an idea for a third burger so I made this. This burger was 100% a true labor of love. I took way more steps than necessary to make the corn for the Corn and Pickle Salsa but it was because I was having fun and not really caring about the length of the process. If you're not having fun, what's the point?

Hopefully you can have a little fun making this burger too... Let's Get Pickled!


Pickle "Rub"

2 TBL dry dill

1 TBL dry mustard

2 tsp sugar

2 tsp S&P

Mix all ingredients in a small bowl and set aside until ready to use.


Alabama Pickle Sauce

1 cup mayo

1/4 cup dill pickle juice

4 tsp dill relish or diced dill pickles

1 tsp S&P

1/4 tsp garlic powder

1/4 tsp smoked paprika

Mix all ingredients in medium mixing bowl. Store in the refrigerator until ready to use. For best results, allow to sit overnight.


Corn and Pickle Salsa

1 1/2 cups grilled/smoked corn (2 ears)

2 TBL dry rub pickles, minced

2 strips of bacon, chopped

2 TBL dill pickle juice from dry rub pickles

2 TBL fresh dill, minced

To make the dry rub pickles: start with a 16oz jar of your favorite pickles. Remove the pickles and set aside. Add 2 TBL of your favorite dry rub to the pickle juice. Mix well. Put the pickles back in the jar. Give it a couple of good shakes.

I did this the day before to allow the rub to get into the pickles...so tasty!

A buddy of mine shared this on his social media after seeing someone else do it so I can not take the credit for the idea but I strongly suggest trying it!

For the corn I started by taking a handful of wood chips and soaking them in a cup of pickle juice, 1/4 cup water and about 1/4 cup of dry dill. Soak for at least 30 minutes. I let them soak while I got the charcoal for the grill going.

Melt 1 TBL butter. Add 1 TBL Pickle Bourbon. Brush corn with the butter. Season with the Pickle Rub. Tie the husks around the corn.

After getting a nice bed of hot coals on the grill, drain; then throw on the wood chips. Grill the corn, covered (with the vent open), for 20 minutes, rotating every 5 minutes.

Peel the corn husks back. Grill the corn for 2 minutes. Flip. Grill for 2 more minutes.

Remove the corn from the husks and mix with the remaining ingredients in a medium bowl. You can serve this warm or cold, depending on your personal preference.


For the Burgers:

1 lb of ground beef or 4 burger patties

4 buns

Havarti w/ Dill cheese

Smoked Bologna

Pickle Rub

Corn and Pickle Salsa

Alabama Pickle Sauce

Season the burgers with the Pickle Rub and cook using your preferred method.

Top with cheese and melt. Add a slice of Smoked Bologna. Add more cheese and melt.

Top with Corn and Pickle Salsa, then drizzle with the Alabama Pickle Sauce.



"Eat this & B well"

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