Burger with veggie pickles

Burger with veggie pickles
  • 50 Dekagram (dkg) minced pork
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) grounded black pepper
  • 1 Table spoon (tbsp) oil for frying
  • 6 Piece sesame seed buns
  • 30 Dekagram (dkg) veggie pickles (cucumber, cabbage, green tomato, paprika)
  • 6 Table spoon (tbsp) mustard
  • 6 Table spoon (tbsp) ketchup

season: Winter

occasion: 4Kids, 4Family

origin: Innovation




Heat a cast-iron skillet or large heavy griddle pan over medium-high heat. Combine the meat and spices and form into 6 balls with your hands. Add the oil to the heated griddle. Place the burger balls on the griddle and sear for 2 to 3 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.


Butter and toast, or griddle, the sesame seed buns. Once toasted, add mustard. Place the burger on the bottom. Top the burger with ketchup and add some veggie pickles. Cover with bun and serve hot!

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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