Pickle Flavor Built Into Every Layer Bad Daddy's Burger Bar is capitalizing on the pickle trend with its August limited-time offering, The Big Dill—the sixth installment in its Big Bad Monthly Drop series. Rather than relying on a single pickle topping, the burger incorporates brine and dill across multiple components. The sandwich stacks a seven-ounce beef patty with Monterey Jack cheese on a toasted brioche bun. Three housemade additions provide the pickle profile: pickle pico for brightness, crispy pickle frites for texture, and dill ranch as a binding element. A classic gherkin spear finishes each sandwich, priced at $16 with a classic side. "We didn't want to just put pickles on a burger — we built them into every layer," said John Masterson, culinary director for Bad Daddy's Burger Bar. "The housemade pickle pico brings brightness, the pickle frites add crunch and the dill ranch ties everything together. It's fun and a pickle lover's dream, but it's still a seriously good burger."
Pairing Strategy The chain is offering a $6 tall of Blue Moon Belgian White as the suggested pairing, leveraging the beer's citrus-forward profile to contrast the burger's savory and briny elements. The Big Dill arrives as part of Bad Daddy's ongoing monthly promotion designed to drive repeat traffic through limited-time, chef-driven creations. The sandwich will be available at all locations from August 1–31.
Why It Matters
Trendy ingredient plays—particularly around pickles—remain a reliable traffic driver for burger-focused concepts. Bad Daddy's multi-layered approach to flavor integration signals how established regional chains are moving beyond novelty toppings to build trends into their scratch-kitchen operations.
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Written by FBM Publications Editors
