Burger and Fries Friday: Bacon, Caramelized Onion and Cheddar Cheeseburger Sliders

We don't eat hamburgers in our house anymore. I don't know if I told you that. Nope, no hamburgers around here. Instead of hamburgers, we eat crabby patties.

That's right. In the tradition of sauce cake and tweetos, my sons have given hamburgers a new name. This one comes directly from SpongeBob SquarePants, which is not exactly my favorite show for them to watch, but I will admit it has gotten me through a stressful afternoon here and there.

Up until recently, the boys actually weren't big fans of burgers. They loved the idea of them and the novelty of calling them "crabby patties," but when it came to eating them? Not so much. That is, until it occurred to me to make boy-sized burgers (a.k.a. sliders) and let them choose their own toppings. And thus, Build Your Own Slider night was born. 

BYOS night has since become a favorite in our house. The boys love having things deconstructed for them so they can build them back up, and these sliders are a perfect example of this (I also do this with them for salads and any type of Mexican meal involving a tortilla). 

I've made a few different types of sliders for BYOS night, but this is definitely our favorite. The sliders themselves are loaded with caramelized onions, bacon, and cheddar cheese. I offer all the fixings on a big tray, and we each add whatever toppings we like. The possibilities are endless with these!

These sliders cook up in no time, and they're such a fun dinner idea -- especially during the middle of the week, when we're feeling burnt out and just really need a crabby patty in our lives.

Bacon, Caramelized Onion, and Cheddar Cheeseburger Sliders

1/2 pound bacon, chopped
4 tablespoons butter
2 large sweet onions, thinly sliced
Salt and pepper to taste
1 pound ground sirloin
1 tablespoon Worcestershire sauce
1 tablespoon hamburger seasoning (or a combination of salt, pepper, and granulated garlic)
1 1/2 cups extra-sharp cheddar cheese, divided
Slider buns
Lettuce, tomato, pickles, and condiments for topping

1. Heat a large, high-sided skillet over medium heat. Add the bacon and cook until crisp. Remove to a paper towel to drain. Discard all but 2 tablespoons of the bacon drippings.

2. Add the butter to the reserved drippings in the skillet, then add the onions and season with salt and pepper. Cook over medium-low to medium heat, stirring frequently, until onions are golden brown and caramelized. Set half of the onions aside for topping the burgers later. Cool the other half of the onions, then chop finely.

3. Place the ground beef in a large bowl. Add the chopped caramelized onions, the reserved bacon, the Worcestershire sauce, the hamburger seasoning, and 1/2 cup of the cheddar cheese. Mix well. Divide the meat mixture in half, then divide each half in half, and then each resulting half into thirds, for a total of 12 sliders. Cook in a large skillet over medium-high heat to desired doneness. Divide the remaining 1 cup of cheese among the sliders and cover the skillet to melt.

4. Serve the sliders on slider buns with the reserved caramelized onions and any additional toppings you like.

Burger and Fries Friday: Crunchy Jalapeno Bacon Ranch Cheeseburgers

I make the most ridiculous burgers. They're ridiculously good, but they're just ridiculous too. I know this. Here's my thinking on a burger: If I'm going to use my calories for a hamburger, I am going to use the calories. I am going to pack those burgers with as many awesome things as I possibly can, and I am not going to feel guilty about it either. I am going to enjoy the heck out of that highly-caloric deliciousness. It's not like I eat a burger every single week...but man, how I wish that I could. Especially when a burger tastes like these crunchy jalapeno bacon ranch cheeseburgers.

So, for these burgers, here is what I did: I topped them with pepper-jack cheese. Then I added bacon. Then I added fried jalapeno strips. Then I added ranch dressing. Then I just about moaned when I tasted them because they were so fantastic. You get the creamy-spicy cheese, the crunchy-spicy jalapenos, the salty-smoky bacon, and the creamy-cool ranch dressing, all in one bite. To say I am completely smitten with these burgers would be a massive understatement. Try them, and you will be too.

Crunchy Jalapeno Bacon Ranch Cheeseburgers
inspired by High Heels & Grills

For the jalapenos:

2 jalapenos, cut into 1-inch strips
1 egg
1 cup flour
1 packet dry ranch dressing mix
1 cup canola oil for frying
Kosher salt for sprinkling

For the burgers:

4 hamburger patties
Salt and pepper to taste
4 slices pepper-jack cheese
4 strips bacon
4 hamburger buns, split and toasted
Prepared ranch dressing

1. Cook the bacon in a large skillet over medium heat until crispy; remove to paper towels to drain. Season the burger patties with salt and pepper and add to the bacon drippings. Cook to desired doneness, then reduce heat to low, add cheese, and cover the skillet to melt the cheese.

2. Meanwhile, heat the canola oil in a medium saucepan over medium high heat. Combine the flour and ranch mix in a shallow dish. Dip the jalapenos in egg, then in the flour mixture. Fry in batches until browned and crispy; remove to a paper towel to drain excess oil and sprinkle with kosher salt.

3. To assemble the burgers, add the burger patties to the bun bottoms. Top each burger with a slice of bacon, 1/4 of the jalapenos, and a drizzle of ranch dressing.

Burger and Fries Friday: Bacon Cheddar Burgers with Corn and Bacon Relish

It's been a while since I made a recipe that I had to share with you right away, but this burger is definitely one of those recipes. After a long couple of days with Andrew, including a night in the pediatric emergency room due to a high fever (he's on the mend now), I felt like we could all use some comfort food. I made these burgers for dinner last night, and they were everything I was hoping for -- and more. 

The burgers themselves are seasoned simply with just salt and pepper, but then they're topped with cheddar cheese, bacon, and a corn and bacon relish made with jalapenos, red onion, and maple syrup. They're served on toasted buns slathered with avocado mayonnaise. SO GOOD.

The maple syrup may sound like an odd ingredient, but Joe and I both agreed that it was the star of the relish. It served to highlight the sweetness of the corn, the saltiness of the bacon, and the spiciness of the jalapenos, all at once. This relish is hands-down my new favorite condiment, and I'm now on the hunt for ways to use it in many, many other dishes.

Bacon Cheddar Burgers with Corn and Bacon Relish
adapted from Iowa Girl Eats

For the burgers:

4 burger patties
Salt and pepper
4 slices sharp cheddar cheese
4 strips of bacon
4 hamburger buns, split and toasted

For the corn and bacon relish:

4 strips of bacon, chopped
1 tablespoon butter
3 ears of fresh sweet corn, with the kernels cut off the cobs
1 jalapeno, seeded and minced
Half of a red onion, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon maple syrup

For the avocado mayonnaise:

1 avocado, peeled and pitted
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup mayonnaise

1. In a large skillet, cook the four strips of bacon for the burger over medium high heat. Remove to paper towels to drain. Season the burger patties with salt and pepper and add to warm bacon drippings. Cook, turning once, until burgers are cooked to desired doneness. Turn the heat off; place cheese slices on top of burgers and one strip of the cooked bacon on top of each slice of cheese. Cover to allow the cheese to melt.

2. Heat a second large skillet over medium heat. Add chopped bacon and cook until crispy. Melt in butter, then add jalapeno and red onion to the skillet. Cook until the onion is softened, then add garlic and cook and stir for 30 seconds. Add the corn and continue to cook until corn is just tender, about 2-3 minutes. Stir in maple syrup and salt and remove the skillet from the heat.

3. Mash avocado flesh with lemon juice and salt. Add in the mayonnaise. Spread the mixture equally on the bottom of each bun. Top each bun with a cheeseburger patty and sweet corn relish.

Burger and Fries Friday: Gouda Bacon Patty Melts with Marsala Mushrooms and Onions

I don't think I will ever grow tired of trying new burger recipes. I just don't see how I ever could, not with so many delicious possible flavor combinations out there. One of my favorite combinations for burgers is mushrooms, bacon, and gouda cheese. The beefy mushrooms compliment the burgers so perfectly, and the creamy gouda and smoky bacon just enhance the flavor even more. These patty melts get their inspiration from two other burgers, and the results are simply perfect. What more can I say, really? 

Gouda Bacon Patty Melts with Marsala Mushrooms and Onions

4 burger patties
Salt and pepper
Worcestershire sauce
8 slices bacon, cooked to desired crispness
8 slices gouda cheese
1 tablespoon butter, plus more for the bread
8 ounces cremini mushrooms, sliced
1 medium onion, sliced
1 clove garlic
1/2 cup marsala wine
8 slices hearty wheat bread

1. Season burgers with salt and pepper and cook in a large skillet to desired doneness. Add a dash of Worcestershire sauce to each burger, then remove the burgers from the skillet.

2. Add 1 tablespoon butter to the same skillet and let melt, then add mushrooms and onions and saute until mushrooms are browned and onions are softened. Add garlic and salt and pepper to taste; cook and stir for 30 seconds. Add marsala and cook until reduced, scraping the bottom of the skillet to remove any browned bits.

3. Butter one side of each slice of bread. Top the unbuttered side of four slices with a slice of cheese, a burger patty, two pieces of bacon, a quarter of the mushrooms and onions, and another slice of cheese. Add the other four slices of bread to the sandwiches.

4. Preheat a griddle over medium heat. Add sandwiches and cook, flipping once, until each side is browned and crispy.

Burger and Fries Friday: Bruschetta Burgers

It's spring! Yay! And also: HA. The joke is on us, because it was 19 degrees outside this morning. It was so cold, in fact, that my digital temperature display simple read: ICE. I think it, too, has just given up and decided to go into hibernation until warmer temperatures finally arrive.

It may still feel like winter outside where I live, but the fact is that it is spring, so I'm craving all kinds of spring and summer favorites -- one of which is bruschetta. Man, I love bruschetta. When I saw this idea for a burger, I couldn't believe I'd never thought of it before. Fresh, flavorful bruschetta, piled atop a cheeseburger. Betstill my heart.

I used my friend W's recipe for brushcetta, because her recipe is what I always use. It's just the best. I topped the burgers with provolone cheese, a generous pile of the bruschetta, and a smear of balsamic-infused mayonnaise, and put the whole business on a bun that I broiled like garlic bread. Ohhh yeah. That's really all I can say.

Bruschetta Burgers

inspired by Cookies and Cups

1/2 cup mayonnaise

1 tablespoon balsamic vinegar (more to taste, if desired)

6 Roma tomatoes, seeded and chopped

1/4 cup basil, sliced into a chiffonade

1/4 cup finely-shredded asiago cheese

1 tablespoon grated onion

1 garlic clove, finely grated

Salt and pepper to taste

Extra-virgin olive oil (I usually use a couple of tablespoons)

4 hamburger burger patties

Salt and pepper to taste

4 slices provolone cheese

4 sandwich buns

1/4 cup butter, softened

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Pinch each of salt and pepper

1. Combine the mayonnaise and balsamic vinegar in a small bowl; refrigerate until serving.

2. Combine tomatoes, basil, asiago, onion, garlic, salt and pepper, and olive oil in another small bowl; cover and refrigerate until serving.

3. Heat a large skillet over medium-high heat. Season burger patties with salt and pepper and cook, turning once, until desired doneness. Top each patty with a slice of cheese and remove from heat.

4. Combine butter, garlic powder, Italian seasoning, and salt and pepper. Spread evenly over each bun half and place buttered-side-up on a baking sheet. Broil until browned and fragrant.

5. Serve the hamburgers on the garlic bread buns, topped with a generous pile of bruschetta and a slather of the balsamic mayonnaise.

Burger and Fries Friday: Smoky Gouda Bacon Cheeseburgers with Smothered Onions

When I do something like I did this week (disappear without posting with no explanation), I feel like I owe you guys a really, really good recipe to make up for it...and here it is. I have no excuses, really; life is just very, very busy these days, and it's hard enough to cook dinner, let alone find the time to blog about it!

Anyway, back to this amazing burger. If you're a burger lover (like I obviously am; if you're getting sick of burger recipes, you might as well stop reading, because I'm not going to stop trying new variations), you're going to adore this one. It gets its deep, smoky flavor from bacon, smoked gouda, and onions smothered in steak sauce. Goodness gracious, is it ever delicious. Good for the waistline? No. Good for the taste buds? OMG YES VERY MUCH SO. You're going to love it.

Smoky Gouda Bacon Cheeseburgers with Smothered Onions

inspired by Rachael Ray

8 slices of bacon

4 hamburger patties

Salt and pepper to taste

Worcestershire sauce

4 thick slices smoked gouda cheese

4 tablespoons butter

2 onions, thinly sliced

1 tablespoon brown sugar

1/4 cup steak sauce (like A1)

Mayonnaise

Hamburger buns, toasted

1. In a large skillet, cook the bacon until crisp and remove to paper towels to drain. Drain most of the bacon drippings from the pan. Season the patties with salt and pepper and add to the same skillet. Cook over medium-high heat, flipping occasionally, until cooked to desired doneness. Drizzle with Worcestershire sauce and top with smoked gouda cheese. Remove the skillet from the heat and cover it so the cheese can melt.

2. While the burgers are cooking, melt the butter in a medium saucepan. Add the onions and season with salt, pepper, and brown sugar. Cook over medium heat, stirring frequently, until onions are tender, fragrant, and golden. Stir in the steak sauce and heat through.

3. Top each burger with a two slices of bacon, some of the onions, and mayonnaise.

Burger and Fries Friday: Texican Burgers

There are burgers, and then there are BURGERS. And this one definitely falls into the latter category. This burger is serious business. Seriously delicious business, that is.

The buns are spread with a layer of refried beans, then the burgers are topped with tons of cheese, pico de gallo, and a spicy, creamy, chipotle ranch sauce. They're messy, juicy, and flavorful -- in other words, excatly how you want a good burger to be. Next time I'll add some sliced avocado to these...and there certainly will be a next time. This ranks right up there with my favorite burgers of all time.

Texican Burgers

adapted from Confections of a Foodie Bride

4 burger buns

4 ground beef patties

Worcestershire sauce

Salt and pepper to taste
1/2 cup grated Monterey jack cheese

1/2 cup vegetarian refried beans

Pico de gallo

1/2 cup ranch dressing

1 1/2 teaspoons chipotle in adobo, pureed or chopped

1. Preheat a large skillet over medium-high heat. Sprinkle the burgers with salt and pepper on both sides. Cook the patties to desired doneness, then splash each patty with Worcestershire sauce.

2. While the burgers are cooking, combine ranch dressing and chipotle in adobo. Set aside.

3. Top each patty with about 2 tablespoons of grated cheese, cover the skillet, and let them cook until the cheese is melted.

4. To assemble the burgers, spread about 2 tablespoons of refried beans on the bottom bun. Top with a cooked burger, a generous scoop of pico de gallo, and a spoonful of the chipotle ranch sauce.

Burger and Fries Friday: Greek Burgers

Another Friday, another burger! And this one is absolutely delicious and positively packed with Greek flavor. I adapted this recipe from my friend Leigh, who is always there to help me out when I’m lacking kitchen inspiration. Since I love Greek food, I was pretty sure I’d love these burgers – and not surprisingly, I did!

The burgers themselves are loaded with feta cheese, sundried tomatoes, spinach, garlic, and red onion, and they’re topped off with tzatziki sauce, which is probably one of my favorite condiments in the entire world. The feta in the burgers themselves gave the entire meat mixture a great tanginess and kept them really moist. The only thing I wanted to add to the burgers, but didn’t, was kalamata olives. I love them, but Joe isn’t a fan, so next time I’ll just add the olives to my own burger.

If you’re a fan of Greek food, these burgers will remind you exactly why you love it.

Greek Burgers
adapted from One Day at a Time – From My Kitchen to Yours

1 pound ground beef
2 sundried tomatoes, chopped
2 tablespoons finely chopped red onion
1/2 cup finely chopped baby spinach leaves (I roll them up like basil and chiffonade them)
1/4 cup feta cheese
2 cloves garlic, minced or pasted
1 tablespoon Worcestershire sauce
1/2 teaspoon Greek seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
Tzatziki sauce
Hamburger buns

1. In a large bowl, combine beef, tomatoes, red onion, spinach, feta, garlic, Worcestershire sauce, Greek seasoning, and salt and pepper. Divide into 4 equal patties.

2. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add burgers and cook to desired doneness.

3. Place each burger on a bun, and top with tzatziki sauce and any desired toppings (cucumber, tomatoes, onion, etc.)

Burger and Fries Friday: Fried Pickle Ranch Burgers

I find that fried pickles are a very divisive sort of food. People either love them or hate them. I bet you won’t be surprised when I tell you that I love them. If a restaurant has a fried pickle appetizer on their menu, you can bet I’m going to be ordering it – with a side of ranch for dipping, of course.

One day a couple of weeks ago, I had maybe the most genius idea of my culinary journey so far. What do we put on cheeseburgers? Well, pickles, of course. So why not put fried pickles on a burger? I KNOW, right?

This burger changed my life. I don’t even know what else to say. Make it.

Fried Pickle Ranch Burgers

For the fried pickles:

12 dill pickle slices

1 cup milk

1 egg

1 cup flour

2 tablespoons dry ranch dressing mix

1/2 teaspoon salt

1/4 teaspoon black pepper

Canola oil for frying

For the burgers:

4 hamburger patties

1 tablespoon dry ranch dressing mix

Salt and pepper to taste

Worcestershire sauce

1 cup shredded cheddar cheese, divided

4 buns, toasted

Ranch dressing

1. For the pickles: Heat about an inch of canola oil in a large skillet over medium-high heat. Combine milk and egg. Combine flour, ranch mix, salt and pepper. Dip the pickle slices first in the milk mixture, then in the flour mixture. Dip in the milk mixture again, then in the flour mixture again. Fry pickles in batches until coating is browned and crisp. Remove to paper towels and sprinkle with salt.

2. For the burgers: Season each patty with ranch mix and salt and pepper. Cook in a skillet to desired doneness; drizzle with some Worcestershire. Top each burger with 1/4 cup shredded cheddar cheese and cover the skillet until the cheese is melted.

3. To assemble the burgers, top the bottom half of each bun with a burger patty and 3 fried pickles. Slather the top of each bun with ranch dressing and serve.

Cheeseburger Lettuce Wraps

This is one of those ideas I stumbled upon on Pinterest, but when it came time to make these for dinner, I couldn’t find the pin. Either I never actually pinned it, or it’s lost among all of my other food-related pins. The second option is the most likely one, as I like to pin All The Things. My name is Cassie, and I’m a Pinterest addict.

Anyway, I sort of did my own thing with these. Lettuce leaves are such a great, healthy vehicle for all types of things, way beyond Asian-style chicken, and I loved the idea of a cheeseburger lettuce wrap. I used all the things I’d typically put on a cheeseburger – onions, tomatoes, pickles, a good bit of cheese – and wrapped it all up in lettuce rather than piling it on a bun. You can obviously customize these any way you’d like, using your favorite hamburger toppings. I drizzled ours with Thousand Island dressing, which we all loved. Delicious, simple, and pretty fun to eat, too.

With potato chips on the side, this dinner came together really fast, and it’s definitely something I’ll make again.

Cheeseburger Lettuce Wraps

1 pound ground sirloin (I wouldn’t do ground chuck for this; you want something less fatty)
Salt and pepper to taste
Montreal steak seasoning to taste
1 medium onion, chopped
1 can diced tomatoes, drained
1 tablespoon ketchup
1 tablespoon mustard
Dash of Worcestershire sauce
Lettuce leaves
Shredded cheddar cheese
Pickles
Thousand Island dressing for serving, if desired

1. In a large skillet, heat a small amount of oil over medium-high heat. Add ground beef and season with salt, pepper, and steak seasoning. When the beef’s about halfway cooked, add the onion. Continue cooking until onion is softened and beef is fully cooked. Drain any excess fat from the beef and return to pan.

2. Stir in diced tomatoes, ketchup, mustard, and Worcestershire sauce. Reduce heat and simmer for a few minutes while you prepare the lettuce leaves.

3. Spoon a portion of the beef mixture into a lettuce leaf. Top with a generous helping of shredded cheese, pickles, and Thousand Island dressing, if using.

Burger and Fries Friday: Meatloaf Burgers

It’s no secret by now that we love burgers in my house, right? I mean, just look at how many burger recipes I’ve posted here. But while I certainly love eating them, I don’t always love making them. If you cook them inside rather than grill them, they can easily turn into a greasy mess. And sometimes the outside of the burger is perfectly charred but the inside isn’t cooked yet. Am I the only one who finds burger-cooking tedious, or are there others out there?

Anyway, this burger is the solution to that problem. Talk about a revelation: The burger cooks in the oven, directly on its bun. Awesome, right? Wait until you taste them.

I’m calling these “meatloaf burgers” because that’s what they remind me of in both flavor and texture. They’re so flavorful and juicy. And don’t worry about the juices from the raw meat seeping into the bread. I didn’t find that to be an issue at all for me – I think because the bread is toasted first before the meat is added.

You could easily customize these burgers to use whatever mix-ins and whatever toppings you like. Some suggestions, all of which I’m going to try at some point: Bacon. Green chilies and Mexican spices. Bacon. BBQ sauce and French-fried onions. And oh, did I mention bacon? You could mix it up a hundred different ways; the important part of this recipe is the method. It's genius!

Meatloaf Burgers
adapted from Sunshine and Bones

4 (6-inch) sub rolls or bolillo rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup milk
6 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds lean ground beef
1 tablespoon brown sugar
2 cups shredded cheddar cheese

1. Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

2. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

3. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

4. Top bottom halves of toasted rolls evenly with meat mixture, spreading meat to edges of rolls (be sure you spread the meat to the edges, or the rolls will burn!). Mix remaining ketchup with brown sugar and brush the top of meat mixture evenly. Bake until meat registers 160 degrees, about 30 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes. Top with the roll tops and serve.

Bacon Cheeseburger Sloppy Joes

I’m always looking for ways to put a spin on traditional sloppy joes. They’re one of my go-to meals when I want something that’s quick, easy, and sure to please my whole family. I’ve tried lots of variations, but I must say that these bacon cheeseburger sloppy joes are one of my favorite versions to date.

This recipe was inspired by one I saw in one of my (many) Better Homes and Gardens cookbooks. That version was basically just ground beef, nacho cheese soup, and ketchup, but I knew I could adapt it into something absolutely delicious. I was successful!

These sloppy joes taste exactly like a bacon cheeseburger, only in loosemeat form. They’re so cheesy and delicious. They were definitely a hit with my family, and I’m sure you’ll love them too!

Bacon Cheeseburger Sloppy Joes
inspired by Better Homes and Gardens Fast Fix Family Food

4 slices bacon, chopped
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 10.75-ounce can nacho cheese soup
1/2 cup ketchup
1 tablespoon mustard
Salt and pepper to taste
Mayonnaise and pickles for serving
Sandwich buns

1. Add bacon to a large skillet over medium-high heat. Cook until crisp and remove to paper towels to drain. Drain all but 1 tablespoon of bacon grease from the pan.

2. Add ground beef and onion to reserved bacon grease. When beef is browned and cooked through, stir in garlic. Cook and stir for 30 seconds. Drain off excess grease.

3. Add nacho cheese soup, ketchup, and mustard to meat mixture. Taste for seasoning and add salt and pepper to taste. Heat through. Add reserved bacon. (If the mixture is too thick, you can add more ketchup or even some beef broth to loosen it up.)

4. Serve on sandwich buns spread with mayonnaise. Top with pickles.

Burger and Fries Friday: Chicken Burgers with Rosemary-Garlic Mayonnaise

It’s time for another installment of Burger and Fries Friday! Somehow I let the entire summer pass without sharing a new burger recipe. The horror!

Go ahead and have a laugh at that gigantic chicken burger on that tiny little sandwich bun. This, my friends, is what happens when you assume you have burger buns in the freezer, but it turns out you don’t. So I had to use the smaller buns in a pinch. (Smaller buns, incidentally, are something I wish I had in other aspects of my life. Know what I mean?)

Anyway, the smaller sandwich buns actually worked out perfectly in this instance, because it made it even easier to focus on the incredible flavor of this delicious burger. I knew Sarah of A Taste of Home Cooking wouldn’t steer me wrong (she never has before!) so I knew these were going to be a hit – and they were. I loved that some of the mayonnaise mixture was added directly to the ground chicken itself, giving the meat tons of flavor and a really moist texture. I’d probably scale back the rosemary a bit next time for my own personal tastes, but Joe said he wouldn’t change a thing.

I couldn’t resist topping these with a slice of juicy, fresh tomato and some melted provolone, making an already delicious burger taste even better.

Chicken Burgers with Rosemary-Garlic Mayonnaise
adapted from A Taste of Home Cooking

For the mayonnaise:

1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, grated

For the burgers:

1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns
Sliced provolone cheese
Sliced tomatoes

1. In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

2. Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties.

3. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

4. Brush the cut side of each roll with 1 teaspoon of the mayonnaise mixture. Toast until golden brown.

5. To assemble the burgers, spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with a slice of provolone and a slice of tomato and finish with the top half of the bun.

One year ago: Chicken tortilla casserole

Saturdays with Rachael Ray: Cheeseburgers with Caramelized Onion and Bacon Jam

I think it’s pretty clear by now how much I love a good burger, right? And also how much I love bacon? I thought so. I’m sure you can imagine how excited I was when I came across this recipe in an old issue of Every Day with Rachael Ray. I thought about it for weeks before I put it on our menu, and then I just couldn’t wait any longer. I had to have it. And it certainly didn’t disappoint!

This particular burger is right up there with my favorite burgers ever. The combination of the sauce and the jam on top of the burgers is just so perfect. The Dijon mustard gives the meat itself really delicious flavor, and makes them so juicy too.

The only thing I changed about the recipe was the cooking method. I fried the bacon in a skillet, then drained off most of the grease and cooked the burgers in what remained. It added a smoky dimension of flavor to the burgers themselves that was really delicious. This burger won the People’s Choice award at one of Rachael’s Burger Bashes, and I can definitely see why. It’s amazing.

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more delicious recipes!

Cheeseburgers with Caramelized Onion and Bacon Jam
slightly adapted from Every Day with Rachael Ray

1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
Salt and pepper
6 slices bacon, chopped
3 tablespoons butter
1 tablespoon vegetable oil
1 large white onion, chopped (2 cups)
1 1/3 pounds ground beef chuck
1/4 cup Dijon mustard
4 slices American cheese
4 rolls, split and toasted
4 dill pickles, shaved into ribbons

1. In a small bowl, combine the ketchup, mayonnaise, vinegar and Worcestershire sauce; season with salt and pepper.

2. Add bacon to a large skillet and cook to desired crispness. Drain on paper towels. Drain all but about 1 tablespoon of bacon drippings from skillet; reserve skillet.

3. Meanwhile, in a large skillet or Dutch oven, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, until softened and golden-brown, 15 to 20 minutes; season with salt and pepper. Stir in the bacon.

4. While the onions are cooking, in a large bowl, combine the ground beef and mustard; season with salt and pepper. Shape into 4 patties. Add to the reserved skillet you used for the bacon and cook to desired doneness. During the last 2 minutes of cooking, top each patty with a cheese slice.

5. Place each patty on a roll bottom, then top with some of the onion and bacon jam, the ketchup-mayo sauce, pickles and a roll top.

Burger and Fries Friday: Chipotle Bacon Cheeseburgers

Well, it certainly did take its sweet time getting here, but I think it’s safe to say that spring has finally arrived in my part of the country. The trees are starting to bud, the grass has turned from brown to green, and the birds are singing on a regular basis again. In our house, spring also means the return of grilling season -- something that my husband looks forward to all through the long, cold winter. Earlier this week, he came to me with a pile of cookbooks dog-eared with grilling recipes he wants to try this year. His excitement is so adorable -- and it’s contagious, too.

This would be the perfect burger to grill, because it’s already so smoky with the chipotle and bacon that the grill would enhance the smokiness in magical ways. I made them in a regular skillet this time, but I can’t wait to try them on the grill. This is one of the most flavorful burgers I think I’ve ever made, and both Joe and I absolutely loved them. They have the perfect amount of spice, which is balanced nicely by the creamy avocado. You could top these with guacamole, too, which would probably make them taste even better.

Rachael Ray had this nifty little tip on one of her shows about storing and using chipotle in adobo: Freeze the leftovers in a plastic bag, and then use a grater to add the frozen peppers directly to your recipe. Although I’ve been freezing leftover chipotle in adobo in ice cube trays for a while, I like that this method doesn’t require any thawing or any real work on my part. Anything that helps me be lazy is a winner in my book, so I’ve been using chipotle in adobo a lot more often lately. :)

Try these burgers -- I think you’ll love them!

Chipotle Bacon Cheeseburgers

1 pound ground beef or turkey
Half of a red onion, grated
1 tablespoon chipotle in adobo puree
1 tablespoon Worcestershire sauce
2 cloves garlic, finely minced or grated
Salt and pepper to taste
1 egg
8 strips of bacon
4 slices colby-jack cheese
1 avocado, pitted and mashed
1 tablespoon sour cream
Juice of 1 lime
Salt and pepper to taste
Hamburger buns

1. Cook bacon in a large skillet over medium heat until cooked to desired crispness; set aside on paper towels to drain.

2. Meanwhile, combine beef, onion, chipotle in adobo, Worcestershire sauce, garlic, salt and pepper and egg in a large bowl. Mix gently until fully combined, then separate into four equal patties.

3. Cook patties in bacon grease until cooked through. Top with cheese and let the cheese melt.

4. Meanwhile, combine mashed avocado, sour cream, lime juice, and salt and pepper in a small bowl. Set aside.

5. Top burgers with bacon and avocado mixture.

Burger and Fries Friday: Marsala Burgers

It’s way past time that I shared my new favorite burger with you. I know I say that about a lot of the burgers that I share -- that this one or that one is my favorite -- but I honestly believe that this one is going to be very hard to top. It’s a little bit fancier than your typical cheeseburger, but it’s so easy and quick to prepare, so it just may be the perfect Valentine’s Day dinner for the sweetie in your life.

These marsala burgers have such awesome, rich flavor. The mushrooms add a great earthy quality, and the marsala deepens the flavor incredibly. The burgers are dunked in the marsala pan sauce, making them irresistibly juicy, and then they’re topped with creamy, decadent smoked gouda cheese. With a huge pile of roasted asparagus on the side, these burgers are gorgeous. Simply gorgeous.

Marsala Burgers
adapted from elly says opa!

1.25 pounds ground beef
1/2 tablespoon Worcestershire sauce
Salt and freshly ground pepper
1 tablespoon butter
1 small onion, sliced
1 clove garlic, minced
8 ounces cremini mushrooms, sliced
3/4 cup marsala
1/2 cup beef broth
4 slices smoked gouda
Butter-grilled hamburger buns for serving

1. Lightly mix together the ground sirloin and Worcestershire. Form the mixture into four patties. Season on both sides with salt and fresh pepper.

2. Heat a heavy skillet over medium heat. Add a little olive oil and when it shimmers, add the burgers. Cook the burgers until they are just undercooked to your liking (so if you like your burgers medium, cook until medium rare). Remove from the pan and set aside.

3. Add the butter to the pan, and then add the onion, garlic, and mushrooms. Saute until tender and the mushrooms have lost all their juices. Increase the heat to medium-high and add the marsala. Scrape up any browned bits from the pan and reduce the liquid by half. Add the broth and reduce again by half. Season to taste with salt and pepper.

4. Add the burgers back into the pan and continue cooking another minute or so. Top with the cheese and melt. Serve the burgers on butter-grilled buns and top with the mushroom mixture.

Burger and Fries Friday: Salsa Ranch Burgers

It’s been a long time since I did a Burger and Fries Friday post, but I’m finally bringing the feature back with a really great burger recipe. I found this one on Tried-and-True Cooking with Heidi. I knew these salsa ranch burgers would be good, but I was still surprised by just how much we all actually liked them. The addition of salsa to the meat mixture itself gives the burgers incredible flavor and makes them really moist. And then there are the little pockets of melty cheese running through the burgers. And then there’s the tangy, slightly spicy sauce, composed simply of salsa and ranch dressing (as you can see, I went a little crazy with the sauce on my burger -- can you blame me?!). These burgers are a beefy, chessy, spicy treat!

Salsa Ranch Burgers
adapted from Tried-and-True Cooking with Heidi

1 pound ground chuck
1/2 cup salsa
1/2 cup shredded colby-jack cheese
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Shredded cheese, salsa and ranch dressing for topping

1. In a mixing bowl, combine the ground chuck, 1/2 cup salsa, shredded colby-jack, cumin, garlic powder, and salt and pepper. Mix with hands and form into 4 patties.

2. Heat a large skillet over medium heat. Spray it with cooking spray. Carefully lay the patties in the skillet and cook over medium heat for several minutes on each side, until done.

3. Combine equal parts salsa and ranch dressing. Place burger on bun and top with shredded cheese and the salsa/ranch dressing sauce.

Burger and Fries Friday: Spinach and Feta Veggie Burgers with Roasted Red Pepper Mayonnaise

Happy Friday everyone! I don’t know about all of you, but I am definitely ready for the weekend. It feels like this has been a long week.

The burger I’m sharing with you today definitely requires that you keep an open mind: It’s a veggie burger. It contains no meat of any kind. Probably not the best recipe to share with you right before Father’s Day, right? Most dads want meat, after all. The dad that I live with –- my husband –- was understandably skeptical about this burger. But then he tried it, and his response was, “Hey, this actually isn’t bad.” I consider that a success!

This is a great burger to make during the summer months, because it’s easy to prepare and only cooks for a few minutes, so it doesn’t heat up your kitchen too much. It also tastes really, really good. Spinach and feta is one of those classic, made-for-each-other combinations, and they really work in harmony in this burger. The stuffing mix and herbs also add a ton of great flavor. I decided to make a quick compound mayonnaise with a roasted red pepper to top ours with, which was delicious.

I was surprised by how much we all really liked these. They went over really well in our house –- so well that I think I’ll be making them again at some point. Give ‘em a try; I don’t think you’ll be disappointed!

Spinach and Feta Veggie Burgers with Roasted Red Pepper Mayonnaise
source: adapted from Better Homes and Gardens

1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 cup herb-seasoned stuffing mix
2 eggs, lightly beaten
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup feta cheese, crumbled
4 hamburger buns

1/2 cup mayonnaise
1 roasted red pepper, patted as dry as you can get it

1. In medium bowl combine oil, garlic, oregano, and salt and pepper. Stir in stuffing mix to coat thoroughly. Stir in egg, spinach, and 1/2 cup crumbled feta; mix well. Shape into four 1/2-inch-thick patties.

2. Heat a griddle or large nonstick skillet over medium heat. Add patties. Cook for 3 to 4 minutes per side or until browned and heated through.

3. Meanwhile, in a blender or food processor, combine mayonnaise and roasted red pepper; pulse until well-mixed.

4. Serve burgers on buns topped with mayonnaise.