Cheeseburger Rice Pickle Crunch (Print Version)

Classic cheeseburger flavors combine with fluffy rice and a crispy, tangy pickle crunch topping in one pan.

# Components:

→ Meats

01 - 1 pound ground beef, 85% lean

→ Produce

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup dill pickles, diced, plus more for topping
06 - 2 tablespoons fresh parsley, chopped (optional)

→ Grains

07 - 1 cup long-grain white rice, rinsed

→ Liquids

08 - 2 cups low-sodium beef broth

→ Condiments & Sauces

09 - 2 tablespoons ketchup
10 - 1 tablespoon yellow mustard
11 - 1 tablespoon Worcestershire sauce

→ Dairy

12 - 1 1/2 cups shredded cheddar cheese

→ Toppings

13 - 1/2 cup crispy fried onions
14 - 1/4 cup crushed kettle-cooked potato chips

→ Seasonings

15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon salt

# Directions:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until it is browned and cooked through, approximately 5 minutes. Drain any excess fat.
02 - Add the diced yellow onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the halved cherry tomatoes and diced dill pickles to the skillet. Sauté for 2 minutes, allowing them to soften slightly.
04 - Stir in the ketchup, yellow mustard, Worcestershire sauce, smoked paprika, black pepper, and salt. Ensure all ingredients are well combined.
05 - Add the rinsed long-grain white rice and beef broth to the skillet. Stir to combine all components. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
06 - Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the surface of the rice mixture. Cover the skillet again and allow it to stand for 2-3 minutes, or until the cheese is completely melted and gooey.
07 - In a separate small bowl, combine the crispy fried onions, crushed kettle-cooked potato chips, and the extra diced dill pickles to create the pickle crunch topping.
08 - Just before serving, generously sprinkle the prepared pickle crunch topping and chopped fresh parsley (if using) over the entire skillet. Serve hot.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses everyday ingredients you likely have on hand
  • One pan means minimal cleanup
  • Kid friendly but sophisticated enough for adults
  • Customizable with your favorite burger toppings
02 -
  • Perfect for meal prep and reheats beautifully
  • Contains all five major taste components sweet salty sour bitter and umami
  • High protein content makes it satisfying for hours
  • Can be customized with your favorite burger toppings
03 -
  • Always let the skillet rest for 5 minutes after cooking to allow the flavors to settle and the sauce to thicken slightly. This makes all the difference in the final texture.
  • When preparing the pickle crunch topping wait until the absolute last minute to mix it together so everything stays crisp.
  • And finally consider making a double batch of the topping mixture it disappears quickly and family members have been known to sneak extra spoonfuls on their plates.

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