Triple Threat Pickle Lovers Smash Burger
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Triple Threat Pickle Lovers Smash Burger

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There are those that adore them, and those that passionately hate them… so it’s safe to say pickles are a somewhat controversial burger addition. Well, in this multilayered burger sensation, pickle is the hero! Pickle-infused ‘smash’ patties are layered up with three types of pickle – sauerkraut, homemade picked red onions and sliced pickles, and three cheeses – cheddar, smoked and swiss. And to add a bit more chaos to the multiple layers of pickle and cheese, we literally injected this burger with Best Foods Garlic Aioli, ensuring ever layer enjoyed a creamy garlic hit!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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Quick Pickled Red Onions

  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 cup boiling water
  • 1 tbsp caster sugar
  • 1 tsp salt

Pickle Patties

  • 600g beef mince
  • 2 tbsp Best Foods Aioli
  • 100-150g chopped pickles (depending on your taste)
  • Salt and pepper
  • Olive oil - 1 tablespoon


  • 4 brioche buns
  • 4 slices cheddar cheese
  • 4 slices smoked cheese
  • 4 slices swiss cheese
  • Sauerkraut 
  • Pickle slices 
  • Garlic Aioli 
  • BBQ Sauce



  1. Make the quick pickled red onions by adding all the ingredients together in a small jar or bowl, then set aside to cool.
  2. To prepare the patties, mix the beef mince, Best Foods Garlic Aioli and chopped pickles together in a bowl and season well with salt and pepper.
  3. Divide mixture into 8 x balls, then heat a cast-iron skillet over medium-high heat.
  4. Add a tablespoon of olive oil to the skillet, then place each ball on to the heated skillet and ‘smash’ it down into a rustic pattie with a burger press or fish slice.
  5. Cook for 3-4 minutes then turn and continue cooking until cooked through (71°C).
  6. While the patties are cooking, toast your brioche buns under the grill until lightly golden brown, then set aside.
  7. Once the patties are cooked it is time to layer up your burgers.
To construct each burger:
  • Spread the bottom bun with a generous layer of Best Foods Garlic Aioli
  • Add a slice of cheddar cheese
  • Add a generous pile of sauerkraut
  • Add a pickle pattie
  • Add a slice of smoked cheese
  • Add sliced pickles
  • Add a pickle pattie
  • Add a slice of swiss cheese
  • Add a dollop of drained quick pickled red onions
  • Add BBQ sauce and more Best Foods Garlic Aioli
  • Add top of the bun
  • If you wish, fill a small syringe with more Best Foods Aioli, insert it, then slowly pull it up through the burger while you inject the creamy goodness!

Recipe by fire & thyme


  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 378g
Energy kJ (kcal) 2287 (546)
Protein (g) 43
Fat (g) 18
Saturated (g)
Carbohydrate (g) 51
Sugars (g)
Dietary Fibre (g) 4
Sodium (mg) 1575
Iron (mg) 4
Zinc (mg) 7.6
Vitamin B12 (ug) 1.5
Selenium (ug) 9

Add a simple side-salad  from our +Vege tab.
  • Be careful not to overcook the patties or they will dry out – they should only just be cooked through. To be absolutely sure use a meat thermometer; when the internal temperature reaches 75°C, they are ready. 
  • Ensure your patties are bigger than the diameter of your buns as they will shrink quite a bit during cooking.

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