Cheeseburgers in Paradise

Both of the Cheeseburger in Paradise restaurants near us have closed. Thankfully, I picked up a copy of Margaritaville: The Cookbook, so I can make some of my restaurant favorites at home. And that starts with making the signature burger, the Cheeseburger in Paradise.

Delicious old-school burgers with a few twists that make them unique and oh-so-yummy. These burgers are what burgers are supposed to be: moist, seasoned well, and topped with a sauce (and some juices) that drips down your arms with every bite.
Cheeseburgers in ParadiseI do admit that I used slightly less cumin than the original recipe called for. Anita’s not a big fan of cumin. The seasoning was still out-of-this-world fantastic. I always keep some on hand in an air-tight container for those times when I’m throwing some burgers on the griddle, which is often.

You might think that the dressing looks a lot like Thousand Island dressing. The addition of lime really makes it special and different.

Cheeseburgers in Paradise

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

For the burgers

  • 1 1/2 pounds ground beef I prefer an 80/20 blend
  • 1 tablespoon house seasoning blend see below
  • 8 slices American cheese
  • 1/2 cup Paradise Island dressing see below
  • 4 buns split, lightly toasted
  • 2 cups shredded iceberg lettuce
  • 8 large tomato slices
  • Dill pickle slices

For the Margaritaville house seasoning

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoons kosher salt
  • 1 tablespoon or slightly less, to taste cumin

For the Paradise Island dressing

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt

Instructions

For the Margaritaville house seasoning

  • Combine all ingredients. Store any leftovers in an air-tight container.

For the Paradise Island dressing

  • Whisk together all ingredients. Keep refrigerated until ready to use.

For the burgers

  • Divide and shape the beef into 4 equally-sized patties. Season liberally with the house seasoning.
  • Cook as desired. I prefer to cook mine on a griddle over a hot grill, but you can also make them in a skillet.
  • Top each patty with 2 slices of the cheese.
  • Slather the buns with the dressing. Add the lettuce, patty, tomato, pickles and top bun.

Copycat Jason’s Deli California Club Sandwich

Back in my high school days I worked in a no-name sub shop. I made some mighty darned good sandwiches if I do say so myself. But honestly, nothing I made was as good as this copycat Jason’s Deli California Club sandwich. First, we didn’t make sandwiches on croissants, which give the sandwich such a nice light buttery flavor. And I had no idea then what alfalfa sprouts were. Now I love them on a sandwich, along with guacamole. This sandwich would’ve been a big seller at the sub shop where I worked.
Copycat Jason's Deli California Club SandwichI used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich. You can use ‘normal’ guacamole instead, or try my copycat of Jimmy John’s avocado sandwich spread instead.

I also could not find alfalfa sprouts at any of the grocery stores near our house. None of them. In fact one doesn’t carry sprouts any more at all. Luckily I found some bean sprouts. They aren’t the same thing as alfalfa sprouts but they did add a similar texture.

Copycat Jason's Deli California Club Sandwich

Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 0
Author Mike

Ingredients

  • 4 croissants halved horizontally
  • 1 pound thinly sliced turkey sandwich meat
  • 1 sliced tomato
  • 1/2 cup alfalfa sprouts I substituted bean sprouts
  • 1/2 cup guacamole
  • 8 thin slices sweet onion
  • 4 strips cooked crispy bacon
  • 4 tablespoons mayonnaise
  • 4 thin slices Swiss cheese

Instructions

  • Divide ingredients between the 4 rolls.

Fiery Beef-n-Cheddar

Although I don’t eat fast food any more (or at least, it’s been years since I have), that doesn’t mean I don’t get a hankerin’ for it every now and then. Here lately I’ve been jonesin’ for a beef-n-cheddar sandwich from Arby’s, with a side of curly fries. But I wanted something a bit different than the great sandwich I can get at the fast-food chain. I wanted some kick. Some spice. And oh boy, did I get it! Presenting my Fiery Beef-n-Cheddar. Ooey gooey cheese with just the right amount of kick. Thin-sliced roast beef. And my version of Arby’s sauce, also with a punch of heat!

Fiery Beef-n-Cheddar

My cravin’ for a fiery Beef-n-Cheddar was satisfied (for now)! Also try my copycat of Arby’s roast beef sandwich! I’ve also made spiral fries from scratch, which came out fantastic!

Fiery Beef-n-Cheddar

Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 0
Author Based on a recipe from Oh Sweet Basil

Ingredients

For the Fiery Beef-n-Cheddar sandwich

  • 4 onion buns
  • 1 pound thinly-sliced rare roast beef sandwich meat

For the Fiery Arby's sauce

  • 1/4 cup ketchup
  • 1/4 cup hot sauce
  • 2 teaspoons water
  • Pinch of salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

For the Fiery cheese sauce (you'll have plenty leftover. It's great for dipping curly fries!)

  • 1 tablespoon unsalted butter
  • 1 shallot finely minced
  • 2 garlic cloves minced
  • 2 jalapeños seeded and minced
  • 2 chipotle chiles in adobo sauce minced
  • 1 12-ounce can evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese softened, cubed
  • 2 teaspoons prepared yellow mustard
  • 3 cups extra sharp cheddar cheese shredded

Instructions

For the Fiery Beef-n-Cheddar sandwich

  • Warm the buns in the oven.
  • Heat a large skillet over medium heat. Add the roast beef, cover, and turn heat to low.
  • Slather the buns with the fiery Arby's sauce. Top with the roast beef and fiery cheese sauce.

For the Fiery Arby's sauce

  • Combine all ingredients.

For the Fiery cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the shallot, garlic, and jalapeños and sauté for 3 to 4 minutes, or until the shallot is softened
  • Add the chipotles and evaporated milk, stir.
  • Whisk in the corn starch until dissolved.
  • Reduce the heat to medium-low, and add the cream cheese and mustard. Stir until the cream cheese is melted.
  • Stir in the cheddar and reduce heat to low until cheese is melted.