Category: Grill & Smoker

Buffalo Turkey Burgers with Blue Cheese Slaw

I’ve made a whole bunch of Buffalo-flavored poultry burgers. Most were kinda on the complicated side. They had all sorts of ingredients packed into the patties in an attempt to keep them from drying out. These Buffalo turkey burgers with blue cheese slaw are much easier. There aren’t 40 ingredients. Yet, they come out delicious, moist, and tender. And of course, packed with traditional Buffalo wing flavors.

Buffalo Turkey Burgers with Blue Cheese Slaw

Nice And Messy

Don’t overlook the slaw on these Buffalo turkey burgers with blue cheese slaw. It’s fantastic. Packed with blue cheese flavors. Save the slaw recipe for any time you want a different kind of slaw. It’d be great on grilled brats too. And sure, if you’re in to carrots and that whole Buffalo theme thing, add a few diced carrots into the slaw too. They’ll add some crunchiness and color too.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Turkey can be a bit sticky. When I make the patties I use patty paper below and on top of the patties before I press them.

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Also try my apple maple turkey burger.

Buffalo Turkey Burgers with Blue Cheese Slaw
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5 from 1 vote

Buffalo Turkey Burgers with Blue Cheese Slaw

These burgers are packed with traditional Buffalo wing flavors.
Course Main
Cuisine American
Keyword burgers, turkey
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 537kcal
Author Inspired by a recipe from My Man’s Belly

Equipment

Ingredients

For the Blue Cheese Slaw

For the Burgers

Instructions

For the Blue Cheese Slaw

  • Place all ingredients except for the celery and celery leaves into a bowl. Whisk until combined.
  • Add the celery. Stir. Refrigerate until ready to use.

For the Burgers

  • Place turkey, bread crumbs, milk, and salt into a medium bowl. Using your hands combine the mixture. Do not over-mix.
  • Divide the mixture into 4 equally-sized patties. They'll be just over 5 ounces each.
  • Fire up your grill for medium-high heat.
  • Toast the buns if desired.
  • Transfer patties to the grill and grill for 5 minutes per side or until the internal temperature reaches 160 F.
  • Assemble burgers by first brushing the insides of the bun tops and bottoms with the Buffalo sauce. Now is not the time to be shy with it.
  • Top the bun bottom with a turkey patty. Spoon the blue cheese slaw on top.
  • Add the bun top and serve.

Notes

Make sure you have plenty of napkins!

Nutrition

Calories: 537kcal | Carbohydrates: 45g | Protein: 42g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1196mg | Potassium: 706mg | Fiber: 3g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 317mg | Iron: 4mg

Nutritional values are approximate.

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Meatloaf Smash Burgers

Smash burgers are by far my favorite things to grill outdoors. They always come out juicy and packed with flavor. And they get that great crusty edge, reminding me of the diner burgers of my childhood. These meatloaf smash burgers put all of the flavors of a delicious meatloaf in a convenient hand-held package that hits the spot. Add traditional glaze and simple toppings (just onion and lettuce!) and you’ve got a real winner of a burger! And it’s made smash burger-style which means I still get that crusty edge that I love so much!

Meatloaf Smash Burgers

So Good. And Messy.

I can’t say enough how great these meatloaf smash burgers were. And they checked one of my required boxes for burgers: messy. The messier, the better. If it isn’t messy it doesn’t have enough ‘stuff’ on it. These burgers have stuff and then some. If you aren’t picking stuff up off your plate and stuffing it back into your burger it’s not messy enough. And the glaze? Oh so good! Easy, yeah. It has a little sweetness and a bit of a vinegar tang to it. It’s crazy good on a burger!

The patties on these burgers are larger than I usually use for smash burgers. They were close to 6 ounces a pieces. That’s not a bad thing. You can adjust the recipe if you’d prefer smaller, 4 ounce patties, instead and end up with 6 servings instead of 4.

Making these burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a grill 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.

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Also try my Swamp Sauce smash burgers and my Chophouse smash burgers.

Meatloaf Smash Burgers
Print Pin
5 from 1 vote

Meatloaf Smash Burgers

Flavor-packed juicy smash burgers!
Course Main Dish
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 2193kcal

Equipment

Ingredients

For the Glaze

For the Burgers

Instructions

For the Glaze

  • Whisk the ketchup, sugar, and vinegar in a small bowl.

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.
  • Place the meatloaf into large bowl.
  • Using your hands, break it into large pieces.
  • Add the egg, Worcestershire sauce. thyme and pepper.
  • Combine the ingredients into the meatloaf mix.
  • Divide the meat into 4 equally-sized portions and shape into balls. Don't pack the meat, just loosely form into balls.
  • Place the meat balls onto the grill.
  • Smash down with a spatula or grill press to form thin patties.
  • Season well with salt.
  • Grill the burgers for 2-3 minutes per side. Keep the burger press on top of the burgers as they cook.
  • Slather one side of the patties with the glaze.
  • Flip and grill another minute.
  • Slather top side of the patties with more glaze.
  • Flip and grill another minute or until they reach your desired doneness.
  • Transfer cooked patties to bun bottoms. If you have more glaze, divide it between the patties.
  • Top with onion and iceberg and bun tops and serve.

Notes

For a BBQ version, substitute BBQ sauce for the ketchup in the glaze.

Nutrition

Calories: 2193kcal | Carbohydrates: 152g | Protein: 175g | Fat: 114g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 662mg | Sodium: 3817mg | Potassium: 896mg | Fiber: 5g | Sugar: 66g | Vitamin A: 1174IU | Vitamin C: 17mg | Calcium: 355mg | Iron: 22mg

Nutritional values are approximate.

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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 sweetness. 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

I Dream About These 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.

These are my kind of burgers. Big time.

A burger press

You need a burger press. You can use a heavy cast iron skillet in a pinch. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, especially if you have a bunch of them cooking at once.

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

Swamp Sauce Smash Burgers
Print Pin
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 627kcal

Equipment

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: 627kcal | Carbohydrates: 37g | Protein: 30g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 3122mg | Potassium: 864mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1050IU | Vitamin C: 15mg | Calcium: 354mg | Iron: 5mg

Nutritional values are approximate.

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Thousand Island BBQ Smash Burgers

Oh man did these Thousand Island BBQ smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that makes you think of you-know-who’s Special Sauce but with a definite twist. Chili sauce adds a bit of heat and a tad bit of sweetness. Worcestershire makes you think steak sauce. And of course, there’s the BBQ sauce. I used a nice smoky hickory BBQ sauce because I wanted to make sure I got that wonderful BBQ flavor in my burgers. And I did. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special.

Thousand Island BBQ Smash Burgers

Easy And So Delicious

Making Thousand Island BBQ 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.

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Also try my Cowboy Big Mac Smash burgers and my Swamp sauce Smash burgers. And you’ll love my go-to burger sauce.

Thousand Island BBQ Smash Burgers
Print Pin
5 from 1 vote

Thousand Island BBQ Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 633kcal

Equipment

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 hamburger buns
  • 4 slices cheddar cheese or American cheese
  • 4 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 4 slices onion
  • 6 slices dill pickle

Instructions

For the sauce

  • Combine 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: 633kcal | Carbohydrates: 34g | Protein: 30g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2491mg | Potassium: 829mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 12mg | Calcium: 348mg | Iron: 5mg

Nutritional values are approximate.

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Over The Top Smoked Chili

There are as many variations of Over The Top smoked chili as there are variations of ‘regular’ chili. Often referred to as OTT chili, the basic idea is that you smoke a ground beef mixture over a pot of chili mixings, such as tomatoes, beans (oh no! I used beans!), etc. As the beef cooks some of the fat drips into the chili pot, adding wonderful flavor. And of course the smoked beef picks up on some smoke flavor, too.

This is how I make it. I won’t ever make it any other way. I don’t need to. This is amazingly good chili.

Over The Top Smoked Chili

Par-Smoke The Beef First

One of my biggest concerns with the idea of Over the Top smoked chili was that the beef drips into the chili as it smokes. I knew I wanted some of that fat (fat is flavor!) in the chili but I didn’t want a lot of it floating on top of my chili. Some recipes call for using low-fat (90/10 or even 95/5) beef. Well, that’s expensive. So my solution? Use cheaper ground beef and par-smoke it first. Let much of the fat drip down into a pan, not into the chili. Then add the chili and let the remaining fat drip into it. Problem solved.

Over The Top Smoked Chili Cooking

Light On The Smoke, Big On Flavor

I went very light on the smoke when I made this. I used just a small chunk or two of fruit wood. Ground beef loves to soak up smoke and I didn’t want that flavor to bury the taste of what is a fantastic chili base.

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I used my 5-quart camp Dutch oven, but any other Dutch oven or large pot will do. You may not want to grab your finest pot as once you smoke in it, it’ll be your ‘smoker pot’.

Also try my prime rib chili.

Over The Top Smoked Chili
Print Pin
5 from 1 vote

Over The Top Smoked Chili

This is amazingly good chili.
Course Main
Cuisine American
Keyword chili, smoked
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Servings 12
Calories 381kcal
Author Inspired by a recipe from Erica’s Recipes

Equipment

Ingredients

For the beef mixture (The Top)

For the tomato mixture (The Bottom)

Instructions

For the beef mixture (The Top)

  • Fire up your smoker for cooking 250-300 F. Use a lighter wood such as fruit wood for smoke.
  • Note: You can get the beef mixture prepared and onto the smoker while preparing the tomato mixture. Since the beef smokes a bit first, you don't have to have the tomato base ready at the beginning.
  • Place all ingredients into a large bowl.
  • Using your hands, combine the ingredients and form into a loaf.
  • Transfer the loaf to the top rack of your smoker.
  • Optional: Place a disposable pan underneath to catch any drippings. I do this only to make cleanup easier. If the drippings will directly onto hot coals or a hot surface, you may want to catch them in a pan so they don't burn.
  • Smoke the loaf for 1 hour – 1 1/2 hours to cook out some of the fat. It's up to you how much fat you want to remove, just remember that you want some of that fatty flavor in the final chili so don't completely cook the loaf.
  • Remove the disposable pan (if using) and replace it with the pot of the tomato mixture.
  • Continue smoking another 3 minutes – 1 hour or until the beef loaf has reached 155 F.
  • Remove the loaf and chop into small bite-sized crumbles.
  • Transfer to the tomato mixture and stir.
  • Smoke another 2 hours, stirring occasionally, until the chili is your desired consistency.
  • Serve!

For the tomato mixture (The Bottom)

  • Heat the oil in a large (6-quart) Dutch oven over medium high heat.
  • Add the onion and bell pepper and saute 5 minutes or until the onion is just starting to soften.
  • Add the garlic, stir and saute another 1 minute.
  • Remove from heat and stir in the remaining ingredient.
  • Set aside until ready to transfer to the smoker.

Notes

In my opinion, you want to go light on the smoke when making this chili. You don’t want it to overpower the great flavors.

Nutrition

Calories: 381kcal | Carbohydrates: 25g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 657mg | Potassium: 960mg | Fiber: 7g | Sugar: 10g | Vitamin A: 644IU | Vitamin C: 49mg | Calcium: 97mg | Iron: 5mg

Nutritional values are approximate.

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Grilled Bacon and Cheese Stuffed Mushrooms

These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.

Grilled Bacon and Cheese Stuffed Mushrooms

Easy Cleanup

These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.

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You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.

You can also make these on a Char-Broil Big Easy.

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.

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Also try my grilled bacon-wrapped jalapeno-stuffed olives.

Grilled Bacon and Cheese Stuffed Mushrooms
Print Pin
5 from 1 vote

Grilled Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.
Course Appetizer
Cuisine American
Keyword mushroom, stuffed
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 159kcal
Author Inspired by a recipe from Julia’s Album

Equipment

Ingredients

  • 8 ounces mushrooms 12-16 small whole mushrooms
  • 4 tablespoons butter melted
  • kosher salt to taste
  • 4 ounces cream cheese softened
  • ½ cup Parmesan cheese shredded or grated
  • ¼ cup Mozzarella cheese shredded
  • 2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
  • ¼ small green bell pepper (plus more for garnish if desired) chopped very fine
  • cayenne pepper to taste
  • paprika to taste
  • parsley chopped, for garnish, if desired

Instructions

  • Preheat your oven to 400 F.
  • Spray a small disposable pan with non-stick spray.
  • Clean the mushrooms and remove the stems.
  • Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
  • Pour the remaining butter into the baking dish.
  • Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
  • Remove from the oven.
  • Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
  • Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
  • Sprinkle tops of the mushrooms with paprika.
  • Fire up your grill for cooking at 400 F.
  • Transfer the pan to the grill and cook 15-20 minutes or until the stuffing is hot.
  • Garnish with more bacon, bell pepper and parsley if desired and serve.

Notes

Try to use mushrooms that are equal in size so they are all done at the same time.

Nutrition

Calories: 159kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 0.3mg

Nutritional values are approximate.

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Grilled Butterflied Chicken Legs

Grilled butterflied chicken legs aren’t new to the grilling scene but they have really grown in popularity since the price of wings has skyrocketed over the last few years. Even though wing prices are starting to come back down, I’ve found these legs to be a great (dare I say better?) main dish no matter what. They cook quickly and very evenly. They eat like thighs but are usually much cheaper. I sauced mine with an OG BBQ sauce. The sauce and skin got a nice little char on them, making this some of the best chicken I’ve had. Over charcoal or gas, this is a winner.

In many ways this chicken harkens back to my time as a kid at the neighborhood grill-outs. Dads standing around charcoal grills, usually holding beers, watching chicken get charred. Brushed with Kraft BBQ sauce. Good stuff. And good memories!

Grilled Butterflied Chicken Legs

It’s Really Easy. And Delicious.

Don’t be intimidated by the prospect of making grilled butterflied chicken legs. Butterflying the legs is super-easy, especially after you finish the first one. Just cut down the bone first, then alongside the bone, pulling the meat flat around it. I thought they looked a little odd at first, kind of ‘bat-like’ but the (minimal) amount of time it takes to do is worth it in the end. Butterflying also gives you a ‘peak inside’ as it were, allowing you to trim out any tough pieces before cooking. That’s a win.

I don’t mess around when it comes time to sauce my legs. I like a good bit of sauce and that means I need a good brush. And one with a long handle. The grill gets hot and saucing (in particular, heavy saucing) takes a bit of time. No reason to sacrifice some arm hair saucing dinner, I’ve always said.

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Grilled Butterflied Chicken Legs

My quick fix BBQ beans are a great side for these legs.

Grilled Butterflied Chicken Legs
Print Pin
5 from 1 vote

Grilled Butterflied Chicken Legs

Over charcoal or gas, these legs are a winner.
Course Main
Cuisine American
Keyword chicken legs
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 551kcal

Equipment

Ingredients

Instructions

  • Set up your grill for cooking at 400 F. I prefer to use a charcoal grill set up for indirect and direct cooking, but you can use any grill you want. You can also cook the chicken over direct heat entirely but the cook time will be shorter and you'll have to watch out that you don't burn them.
  • Place the legs onto a cutting board. Working one at a time, hold the legs so that the least-meaty part of the drumstick (known as the shallow side) is on top. Using a sharp knife (I prefer to use a paring knife), make a cut down from the top of each leg down to the bottom, cutting all the way to the bone right down the center.
  • Push the meat down and away from the bone while cutting along the sides of the bone from top to bottom. I use my thumb to slide between the meat and bone, pushing the meat down and away from the bone. Make sure you don't cut all the way through the meat. You'll end up with a relatively flat piece of meat on each side of the bone, with the mostly detached bone in the middle. I take this opportunity to trim out and tough bits, like tendons, that might be present on the legs so they are more tender.
  • Season both sides of the butterflied legs. Don't be shy. For extra flavor, refrigerate the wings for 1 hour before grilling.
  • Place legs onto the grill bone-side down.
  • Grill for 25-30 minutes or until the internal temperature reaches 145 F.
  • Flip the legs and cook until they reach 165 F, another 5-10 minutes. The legs are now bone-side up.
  • Sauce the butterflied legs liberally with BBQ sauce, flip and with move to direct heat.
  • Cook for 5 more minutes.
  • Sauce the tops of the legs and flip.
  • Cook another 5 minutes over direct heat to get the meat-side of the legs a little char.

Notes

I like my chicken to have a nice little char to it. Not burned, but just a little crunch here and there. 

Nutrition

Calories: 551kcal | Carbohydrates: 0.4g | Protein: 42g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 216mg | Potassium: 523mg | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

Nutritional values are approximate.

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Sous Vide Grilled Chicken Breast

Salad week was coming. Every few weeks we switch to making salads for a while. My worst fear is that the chicken will not impress. That it’ll be chewy and as dry as the desert. That’s why our favorite protein for salad is sous vide grilled chicken breast. Well, no tough, dry chicken here. This chicken comes out crazy juicy, super tender and big-time packed with flavor. Perfect for salads, thanks to a slow cooking process using an immersion circulator. It’s also got a lightly smoky flavor with a great light char. That’s thanks to a few minutes on a hot grill.

Before I started sous viding my chicken breasts I often found myself deep-frying them. Usually in strips or nuggets. Heavily breaded. Crunchy, but not the healthiest thing in the world to put on top of a salad. Well, problem solved, that’s for sure!

Sous Vide Grilled Chicken Breast

The Best Chicken For Salads

I used fresh thyme sprigs when I made this sous vide grilled chicken breast. The thyme flavor isn’t overpowering (I used 2 sprigs per breast). If you want a pronounced herb flavor, add more. You can also use any other fresh herb that you like. You can also leave it out and still have wonderfully tasty chicken. Just don’t be shy with the salt and pepper. This is the time to add flavor, before it’s cooked.

I don’t like adding dry spices to my chicken as it goes into the bag. It’s just a personal thing. You can if you want. I just don’t like the little chunks everywhere. Sure, I can wipe them off but that can be a bit of a hassle. I think I’m probably being too picky as I sit here and read what I just wrong.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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You can use this same recipe for cooking bone-in chicken breasts instead.

Also try my sous vide turkey breast roast.

Sous Vide Grilled Chicken Breast
Print Pin
5 from 1 vote

Sous Vide Grilled Chicken Breast

The perfect chicken for sandwiches or salads.
Course Main
Cuisine American
Keyword chicken, sous vide
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4
Calories 534kcal
Author Inspired by a recipe from 40 Aprons

Equipment

Ingredients

Instructions

  • Fill a container with water. Add your immersion circulator and get the temperature to 146.5 F.
  • Brush the chicken breasts with the oil.
  • Season well with salt and pepper. Get the seasoning on all sides and don't be shy with it.
  • Transfer the chicken to a sealable vacuum bag. Add the sprigs of thyme on top.
  • Seal the bag using a vacuum sealer.
  • Transfer the bag to the heated water and cook for 1 hour.
  • Remove the bag from the water.
  • Remove the chicken. Discard the thyme and pat the chicken dry with a paper towel.
  • Fire up your grill for direct cooking over high heat. We're not looking to cook the chicken (it's already fully cooked). We just want to get some grill marks on it and add some texture.
  • Lightly spray the chicken with non-stick spray (you could also use more olive oil if desired) and transfer to the grill. Grill for just a minute or two and rotate 90 degrees and cook another minute or two.
  • Flip and repeat on the other sides to get grill marks.
  • Remove and let rest 5 minutes before serving.

Notes

Great anywhere you need cooked chicken, like chicken salad or on top of greens for a great garden salad.

Nutrition

Calories: 534kcal | Carbohydrates: 1g | Protein: 96g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 678mg | Potassium: 1701mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 364IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.

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Smash Burgers with Zesty Sauce

Oh me. This is why today was a happy day. A very happy day. I made smash burgers with zesty sauce. Nothing could make me happier. Perfectly cooked patties with that awesome smash burger crust. Lettuce. Onion. And then there’s the sauce. The amazing sauce. Everything good is in the sauce. Including soy sauce. That’s where this sauce went from fantastic to amazing.

Smash Burgers with Zesty Sauce

The Best Burger Sauce?

I can’t say enough how great these smash burgers with zesty sauce were. And they checked one of my required boxes for burgers: messy. The messier, the better. If it isn’t messy it doesn’t have enough ‘stuff’ on it. These burgers have stuff and then some.

Making these 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 (I use my Weber), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

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Also try my steakhouse smash burgers.

Smash Burgers with Zesty Sauce
Print Pin
5 from 1 vote

Smash Burgers with Zesty Sauce

The perfect burgers with the perfect sauce.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 721kcal

Equipment

Ingredients

For the sauce (makes extra)

For the burgers

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

Instructions

For the sauce

  • Combine all ingredients. Refrigerate at least 30 minutes before serving.

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: 721kcal | Carbohydrates: 32g | Protein: 30g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2660mg | Potassium: 823mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1348IU | Vitamin C: 13mg | Calcium: 349mg | Iron: 5mg

Nutritional values are approximate.

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Steakhouse Smash Burgers

Oh man did these steakhouse smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that has a little tang that’s not so strong it hides all the great burger flavors. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. I love smash burgers and this right here is exactly why. You can’t beat them, from ease-of-cooking to fantastic flavor, they’re always a winner.

Steakhouse Smash Burgers

The Perfect Smash Burgers

Making steakhouse 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 (I use my Weber), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce. Once you have the steps down you’ll be cranking out smash burgers all day long with ease.

Of course you can use any toppings you want. Sometimes I just go with cheese. These burgers don’t have to be all fancy fru-fru. They just have to be great (and they are!).

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Also try my smash burgers with zesty sauce.

Steakhouse Smash Burgers
Print Pin
5 from 1 vote

Steakhouse 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 578kcal

Equipment

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
  • 4 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 6 slices dill pickle

Instructions

For the sauce

  • In a small bowl, whisk together the mayonnaise and steak sauce.
  • 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: 578kcal | Carbohydrates: 32g | Protein: 30g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2454mg | Potassium: 822mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1134IU | Vitamin C: 12mg | Calcium: 346mg | Iron: 5mg

Nutritional values are approximate.

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