Cheeseburger Pizza – Farmer’s Garden

Currently I have about 1,241 jars of half-eaten pickles in my fridge.

Do I love pickles? Yes. Do I eat pickles every single day? Yes. Do I normally behave like the equivalent of a pickle cat lady? No.

Let me explain. I mentioned it before, but in the last six months or so, I’ve been working with Vlasic Farmer’s Garden pickles to help photograph some recipes for their website. And let me tell you, I never realized how creative you could get with pickles. I’ve pretty much come to the conclusion that pickles go with everything. Seriously. I’ve photographed pickle soup, pickle meatloaf, and pickle salad, among many others – all delicious, and all perfectly pickle-y.

I’ve said it before, but I’m going to say it again. The Farmer’s Garden pickles by Vlasic are without a doubt the best pickles I’ve ever had in my life – a bold, but very true statement. And yes, I was given copious amounts of pickles for free. And yes I was compensated to photograph these recipes for their website, BUT I can honestly say they’re hands down my favorite brand. Plus, there’s pickled garlic at the bottom of each jar, and um, I’m a garlic FREAK.

In the last round of photographs for fall, this Cheeseburger Pizza was the recipe that both Kevin and I were equally obsessed with. Unlike many cheeseburger pizza recipes, this one actually has everything you’d want on a cheeseburger. Seasoned ground sirloin, loads of cheese, lettuce, tomato and of course, the star of the show – pickles.

The base of the pizza starts with a layer of sliced, sweet tomatoes. It’s then topped with a mixture of browned ground sirloin, roughly chopped pickles, pickle brine and an even blend of shredded cheddar and Monterrey jack cheese. And because a pizza isn’t a pizza unless it’s seriously cheesey, another layer is generously sprinkled over the top. The whole thing is then popped into a screaming hot oven, and baked until golden brown and bubbly.

Once the pizza comes out it’s topped with cool, crisp romaine lettuce and ready to be devoured. And devour we did.

Head on over to the Farmer’s Garden website to check out the recipe!