Copycat Old Spaghetti Factory Meatballs

We both really enjoyed these copycat Old Spaghetti Factory meatballs. To begin with, they were super-easy to make. Second, the recipe makes a good-sized batch of meatballs, perfect for keeping on-hand during the colder months. We actually doubled the recipe so we’d have plenty around for quick dinners or even lunches. Last, they of course taste fantastic! Super tender meatballs with basic, simple flavors. We were able to make these with ingredients we already had on hand. Nothing fancy going on here, just great meatballs!

Copycat Old Spaghetti Factory Meatballs

You don’t have to make the tomato sauce for these copycat Old Spaghetti Factory meatballs if you don’t want to. You can use any tomato-based sauced that you want. Or cream sauce for that matter. The meatballs are great anywhere you need, well, meatballs of course! They are completely cooked when they come out of the oven, ready for pasta, pizzas or sub sandwiches!

Also try my meatloaf meatballs.

Copycat Old Spaghetti Factory Meatballs
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5 from 1 vote

Copycat Old Spaghetti Factory Meatballs

Super tender meatballs with basic, simple flavors.
Course Main
Cuisine American
Keyword copcyat, meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 456kcal

Ingredients

Instructions

  • Place onion, garlic, parsley and bread crumbs into a food processor. Process for 30 seconds, scraping down the sides as needed.
  • Break the egg into a large bowl and whisk. Add the water, olive oil, salt, pepper and nutmeg and whisk until well combined.
  • Add the bread mixture to the bowl and stir with a spatula.
  • Crumble in the ground beef. Using your hands, mix thoroughly until the bread crumb mixture is distributed evenly throughout.
  • Preheat oven to 425 F.
  • Line a large baking sheet with foil. Spray lightly with non-stick spray. Add 1/4 cup to the bottom of the pan.
  • Using an ice scream scoop, scoop a portion of the meat into the palm of your hand and form into a ball about the size of a golf ball. Try to keep the meatballs all about the same size so that they cook evenly. Transfer to the baking pan but do not let the meatballs touch each other.
  • Bake for 15 minutes. Using a fork or spatula, break the meatballs lose of the pan if they are sticking.
  • Bake another 10 minutes or until meatballs reach 165 F.
  • Heat the tomato sauce in a large skillet. Season with salt and pepper and heat until just simmering.
  • Add the meatballs and cover and simmer for 2 minutes.
  • Serve meatballs over pasta with some of the tomato sauce.

Nutrition

Calories: 456kcal | Carbohydrates: 17g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 1175mg | Potassium: 757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 5mg

Nutritional values are approximate.

Copycat Burger King Chicken Nuggets

It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!

Copycat Burger King Chicken Nuggets

I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Substitute Italian bread crumbs for a little different flavor.

Copycat Burger King Chicken Nuggets
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5 from 1 vote

Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.
Course Appetizer or Main
Cuisine American
Keyword chicken nuggets
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 1030kcal

Ingredients

Instructions

  • Cut the chicken breast into bite-sized pieces.
  • In a large bowl, combine the flour, granulated garlic, salt and pepper.
  • Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
  • In a medium bowl, whisk together the egg and milk.
  • In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
  • Working in batches, remove the chicken pieces from the flour mixture and shake off an excess.
  • Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
  • Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
  • Turn the pieces to coat well. Get all sides.
  • Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Calories: 1030kcal | Carbohydrates: 131g | Protein: 78g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 3475mg | Potassium: 1312mg | Fiber: 7g | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 10mg

Nutritional values are approximate.

Quick and Easy New England Clam Chowder

Whatever you do, do not let the words ‘quick’ or ‘easy’ deter you from making this quick and easy New England clam chowder. Just because you open a few cans and add them to a pot doesn’t mean you shouldn’t expect great flavor. And this, despite it’s simplicity, is one great clam chowder. It has the right consistency, the right amount of potatoes, and best of all, plenty of clams. Lots of clams. This is great creamy goodness in a bowl.

Quick and Easy New England Clam Chowder

Don’t change a thing when making this quick and easy New England clam chowder. Don’t substitute milk for the half and half. And definitely don’t use fewer clams. Nope, make it just as it says and you’ll be happy with the results. And this makes a big batch, so you’ll have plenty for a crowd, too!

The history of the variations of clam chowder are actually quite interesting.

Quick and Easy Clam Chowder
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5 from 1 vote

Quick and Easy New England Clam Chowder

Don't change a thing when making this quick and easy clam chowder.
Course Main
Cuisine American
Keyword clam chowder
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 10
Calories 211kcal

Ingredients

Instructions

  • Heat a Dutch oven or large saucepan over medium-high heat.
  • Add the onions and cook, stirring often, until they just being to soften, 2-4 minutes.
  • Add the drained clams, both cans of clam chowder, both cans of cream of potato soup, and the half and half. Stir to combine.
  • Bring soup to a simmer then reduce heat and simmer slowly for one hour. Stir occassionally.
  • Serve with your favorite crackers.

Nutrition

Calories: 211kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 61mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.1mg

Nutritional values are approximate.

Italian Loose Meat Hoagies

Oh boy. Oh boy! I get so excited looking back at these Italian loose meat hoagies. My goodness me were they ever devour-worthy. Everything about them hit the spot. I’d buy one of these hoagies in a restaurant and I’d pay good money for it without hesitation. Of course, I can make it at home without much fuss too.

Italian Loose Meat Hoagies

The flavors in the meat mixture are the real winner in these Italian loose meat hoagies. It’s really like eating a pizza or calzone, but all on a nicely toasted hoagie roll instead. I used a nothing-fancy pizza sauce. It doesn’t have to be fancy. It just has to taste good.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Italian Loose Meat Hoagies
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5 from 1 vote

Italian Loose Meat Hoagies

A devour-worthy sandwich.
Course Main
Cuisine American
Keyword sandwich
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10
Calories 613kcal

Ingredients

Instructions

  • Drizzle the oil into a large saucepan or Dutch oven over medium-high heat.
  • Add the onion. Season with salt and pepper and sauté until the onion just starts to soften and brown.
  • Add the bell peppers and sauté for 3 minutes.
  • Add the garlic, ground beef, and sausage. Season with salt and pepper. Stirring often, cook until the meat is no longer pink and has started to brown.
  • Drain any excess fat from the pan.
  • Add the Worcestershire and pizza sauces along with the Italian seasoning and oregano. Stir and cook another 8 minutes on medium heat.
  • Reduce heat to low while preparing the rolls.
  • Lightly toast the buns. I like to do this in a 350 F oven but you can also do it under the broiler.
  • Transfer the buns to a a baking sheet or two and open at the hinges.
  • Top bun halves with meat mixture and a good handful of cheese.
  • Return to the oven to melt the cheese. You can put them under the broiler for a minute or two if you want to brown the cheese a bit.
  • Serve immediately.

Nutrition

Calories: 613kcal | Carbohydrates: 41g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1211mg | Potassium: 529mg | Fiber: 3g | Sugar: 9g | Vitamin A: 931IU | Vitamin C: 31mg | Calcium: 278mg | Iron: 13mg

Nutritional values are approximate.

Swedish Meatballs

I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.

Swedish Meatballs

If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.

I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!

I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.

Also try my Salisbury meatballs.

Swedish Meatballs
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5 from 1 vote

Swedish Meatballs

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. 
Course Appetizer or Main
Cuisine American
Keyword meatballs, Swedish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 182kcal
Author Based on a recipe from our neighbor

Ingredients

For the meatballs

For the sauce

Instructions

For the meatballs

  • Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
  • Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
  • Make the sauce (see below).
  • Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
  • If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.

For the sauce

  • Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
  • Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
  • In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 616mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 3mg

Nutritional values are approximate.

Honey Hot Fried Shrimp

I’m not sure exactly what word is above ‘incredible’ but that’s what these honey hot fried shrimp were. Beyond incredible. Easily some of the best shrimp I’ve ever had and definitely the best I’ve made. The shrimp are battered and deep-fried. The batter is amazing, producing the perfectly crunch coating that is flavored with one of my favorite seasonings, Old Bay. Then the shrimp get a light drizzle of a wonderful sauce. The sauce is a tasty combination of honey, hot sauce and sesame oil. It’s decidedly different.

Honey Hot Fried Shrimp

You don’t drown these honey hot fried shrimp in sauce. The sauce is packed with flavor so not much of it is required. You don’t want to bury the tasty shrimp either. So go lightly with it and you’ll love the end result. And you’ll definitely want to make this dish again and again.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Also try my Old Bay Southern Fried Shrimp.

Honey Hot Fried Shrimp
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3 from 2 votes

Honey Hot Fried Shrimp

Some of the best shrimp you'll ever have.
Course Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 190kcal

Ingredients

Instructions

For the sauce

  • In a small saucepan melt the butter over medium low heat.
  • Add the hot sauce, honey and sesame oil.
  • Bring to a simmer and let simmer until thickened.
  • Reduce heat to low and keep warm until ready to use.

For the dry batter

  • In a large bowl combine the flour, Old Bay, seasoning salt and pepper.

For the wet dip

  • In another bowl beat the eggs with a tablespoon of water.

For the shrimp

  • Heat 3″ oil in a Dutch oven or deep fryer to 350 F.
  • Dredge the shrimp in the flour.
  • Shake off excess and dip in the egg mixture.
  • Shake off excess and coat in flour again.
  • Fry 3-4 minutes until golden brown.
  • Transfer to a paper towel-lined plate or wire rack to drain.
  • Place shrimp into a large bowl.
  • Drizzle with the sauce.
  • Toss gently to coat.
  • Serve shrimp garnished with parsley.

Nutrition

Calories: 190kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1788mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.

Open-Faced Garlic Toast Sloppy Joes

I really don’t know what came over me. I took one bite of a one of these open-faced garlic toast Sloppy Joes and just smiled. I’ve always been a huge Sloppy Joe fan. I have several recipes for them here at Life’s A Tomato. And I love garlic toast, be it out-of-a-box or my favorite totally-loaded homemade version. Now I can enjoy both great things in bite-after-bite of downright yummy comfort food goodness. Nope, there’s nothing fancy going on here, but oh, does it ever hit the spot!

Open-Faced Garlic Toast Sloppy Joes

One of the really nice things about this recipe for open-faced garlic toast Sloppy Joes is that you can really change it without creating a lot of fuss. There are a ton of different spaghetti sauces on your local grocery store. Try a mushroom sauce. Or maybe vegetable. Substitute Italian sausage for the ground beef and really amp up the Italian-inspired flavors. Kick it up with shredded pepper jack cheese instead!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my slow cooker kid’s Sloppy Joe.

Open-Faced Garlic Toast Sloppy Joes
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5 from 1 vote

Open-Faced Garlic Toast Sloppy Joes

So good yet so easy!
Course Main
Cuisine American
Keyword garlic bread, sloppy Joes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 401kcal

Ingredients

Instructions

  • Preheat oven according to the garlic toast package instructions.
  • Meanwhile, crumble the ground beef into a medium skillet over medium-high heat. Season with salt and pepper. Stir and cook until done. Remove any excess fat.
  • Stir in the spaghetti sauce and Italian seasoning, to taste. Bring to a simmer then reduce the heat to medium-low. Simmer another 5-10 minutes until sauce has thickened, stirring often.
  • Bake the garlic toast per the package instructions.
  • Spoon meat mixture over bread slices and top with cheese. Return to the oven and turn on the broiler. Broil 1-2 minutes to melt the cheese.
  • Serve garnished with parsley.

Nutrition

Calories: 401kcal | Carbohydrates: 7g | Protein: 27g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 832mg | Potassium: 691mg | Fiber: 2g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 3mg

Nutritional values are approximate.

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. Sure, I could’ve made the chicken and served it with rice on a pretty white plate, drizzled it with a bit of soy sauce, and it would’ve been great. But, hey, serve it in a hollowed out pineapple and now you’re talking fru-fru fancy!

Teriyaki Chicken Pineapple Bowls

I added some of the pineapple pulp to the chicken as it cooked. You can also add some to the rice. Heck, you’ve got pineapple, why not use it? That’s part of what makes this Teriyaki chicken pineapple bowls so great.

Also try my slow cooker Teriyaki chicken.

Teriyaki Chicken Pineapple Bowls
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3 from 2 votes

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. 
Course Main
Cuisine American
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1814kcal
Author Mike

Ingredients

Instructions

  • Cut pineapple in half, lengthwise.
  • Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
  • Discard the flesh or set it aside to eat later, and drain any juices.
  • Heat the oil in a large skillet over high heat.
  • Add the chicken thighs and cook, stirring occasionally, 2 minutes.
  • Add soy sauce, brown sugar, and honey, and stir to combine.
  • Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
  • Add the sesame seeds and stir to combine, then remove the pan from the heat.
  • Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Nutrition

Calories: 1814kcal | Carbohydrates: 277g | Protein: 64g | Fat: 52g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 5059mg | Potassium: 1470mg | Fiber: 11g | Sugar: 108g | Vitamin A: 440IU | Vitamin C: 217mg | Calcium: 289mg | Iron: 9mg

Nutritional values are approximate.

Copycat K-Mart Sub Sandwiches

True story. Before I got my first car I rode my bike everywhere. And I mean everywhere. And one of the places I would go was K-Mart. According to Google maps now, it was 5.6 miles one way. That’s a good haul, so I worked up an appetite. For me that meant time to get a sandwich at the retailer. Now these years later I can walk to my kitchen and make that same sandwich at home. These copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.

Copycat K-Mart Sub Sandwiches

These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. These copycat K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole boloney and cheese, that’s for sure!

Also try my Philly style Italian hoagies.

Copycat K-Mart Sub Sandwiches
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5 from 1 vote

Copycat K-Mart Sub Sandwiches

These aren't some fru-fru fancy sandwiches but they are super-tasty.
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 499kcal

Equipment

  • plastic wrap

Ingredients

  • 4 sub rolls
  • 8 slices salami with peppercorns
  • 4 slices bologna
  • 4 slices honey-roasted ham
  • 4 slices American cheese
  • 1 ounce prepared yellow mustard
  • ¼ onion sliced thin
  • ¼ cup iceberg shredded
  • 2 tomatoes 16 slices, sliced very thin (you can use less if you want)
  • 16 banana pepper rings mild
  • 1 dill pickle sliced very thin

Instructions

  • Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
  • Cut the meats in half. Also cut the cheese in half.
  • Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
  • On the top buns place 4-6 slices of the pickle.
  • On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
  • Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.
  • Wrap the sandwiches in plastic wrap.
  • Place in fridge for 30 minutes.
  • Serve cold.

Nutrition

Calories: 499kcal | Carbohydrates: 39g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1867mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 10mg | Calcium: 276mg | Iron: 12mg

Nutritional values are approximate.

Swamp Sauce Smash Burgers

Oh man did these Swamp Sauce smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that is a combination of just about every good burger sauce you can think of. It’s got a little heat. It’s got a little sweet. A little tang. This will solve your problem if you find yourself opening the fridge, looking at the condiment bottles, and trying to decide what to use. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. Sure, there are a few ingredients, but nothing fancy and nothing complicated.

Swamp Sauce Smash Burgers

Making Swamp Sauce smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

Also try my Thousand Island BBQ smash burgers and my meatloaf smash burgers (yum!).

Swamp Sauce Smash Burgers
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5 from 1 vote

Swamp Sauce Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 22 minutes
Servings 4
Calories 572kcal

Ingredients

For the sauce

For the burgers

  • 1 pound ground beef formed into four 4-ounce patties
  • kosher salt to taste
  • ground black pepper to taste
  • 4 burger buns
  • 4 slices cheddar cheese or American cheese
  • 4 slices onion
  • 1 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 6 slices dill pickle

Instructions

For the sauce

  • In a small bowl, whisk together all ingredients. Refrigerate until ready to use.

For the burgers

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 2-3 minutes per side.
  • Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
  • Toast the buns as desired.
  • Make the burgers by first spreading some of the sauce on the bun bottoms.
  • Add a burger patty.
  • Add onion, lettuce, tomato and pickle slices.
  • Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Calories: 572kcal | Carbohydrates: 31g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2450mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 11mg | Calcium: 339mg | Iron: 5mg

Nutritional values are approximate.