I used to avoid chicken burgers. I was an all-beef kinda guy. But the more I’ve delved into the world of chicken (and turkey… and pork) patties, the more I like them just as much as their beefy cousins. These jalapeno cheddar chicken burgers really up the burger game. The patties are packed with flavor. And just a little bit of heat. They are not crazy spicy, so if heat scares you, don’t worry. I used hot jalapenos but you can use mild. A little spiciness is a good thing with chicken patties, in my book. That and the seasonings, a little cheese and a few toppings make for a great dinner burger! Chicken kinda needs a little help in the flavor department, and this recipe definitely helps them big time!
Make A Batch
I like to make a double batch of these jalapeno cheddar chicken burgers. Or more. I place the extra patties on patty paper, put them into a container, and freeze them for later. They are great to have on hand for grilling at a later date. I just need to set them out in the fridge the day before to defrost. They taste just as great as if I’d cooked them the day I made them.
Is It Hot In Here?
If you want to up the heat game, use spicy guacamole, habanero cheddar cheese, chipotle mayonnaise, and a few slices of fresh jalapeno. That’ll get things spiced up real good!
Not Lean And Mean
I do not use a super-lean ground chicken mix when making burgers. I know, that kind of defeats the purpose. But the fattier mix makes for some so-much-better burger patties. You can use a lower-fat mix for sure. If it gets too thin to form into patties you may want to add a little bit of breadcrumbs as you are mixing them.
2tablespoonspickled jalapenoschopped. Use mild or hot, it's up to you
For the burgers
4hamburger buns
4slicescheddar cheese
guacamoleto taste. use spicy guac for more heat!
1Pico de Galloto taste
Instructions
Place all of the patty ingredients into a large bowl.
Using your hands, gently combine all ingredients. Try to not mix them for a long time, just get them combined.
Form the meat mixture into 4 4-ounce-ish patties.
Pan-fry or grill the burgers as desired. You may wish to oil your skillet or grill grates first to prevent sticking. You want the burgers to reach 175 F internally.
Toast the buns as desired while the burgers are cooking.
Just before the burgers are done top them with the cheese to let it melt a bit.
Slather the cut sides of the buns with the guacamole.
Add the burgers to the bun bottoms and top with the pico.
Add bun tops and serve.
Notes
You can substitute salsa for the pico de gallo.These burgers can be topped with pretty much anything you like. Mayo, bacon, lettuce, tomato…
You gotta add flavor when you make chicken burgers. And boy, do these cheddar Ranch chicken burgers add flavor. I almost thought about giving up on beef hamburgers after my first bite. Juicy. Nicely cheesy. Ranchy. Just flat-out yummy. The toppings are up to you. I went with some of my favorites, like lettuce and tomato and bacon. Heck, they’re great with just Ranch dressing!
Is It Hot In Here?
As they are, these cheddar Ranch chicken burgers are delicious. There’s no reason to change a thing. Ever. But… If you like a little kick, a little heat, in your burgers, there’s no reason not to add some (or a lot)! Add a few pinches of red pepper flake or cayenne. For color and heat, mince up a jalapeno or two (seeded or not, up to you) and add to the chicken mixture. And yeah, you can use pepper jack cheese instead of cheddar. Now we’re talking a little heat!
Or just make them the way they are. They’re delicious! The chicken is tender and juicy. These burgers are far from boring. If you’ve been turning your nose up on non-beef burgers, make these and you’ll have your mind changed.
And yes, you can make these with ground turkey instead!
These Aren’t Smash Burgers
I usually cook beef burgers. And that usually means smash burgers. I like those thin beef patties. Cooked over crazy high heat, they get a nice little crunchy edge around them. They’re really good.
Well, these are not those burgers. You can’t treat them like smash burgers. You can’t man-handle the patties for starters. Chicken doesn’t like that. It’ll get tough on you. And you can’t smash the heck out of them once they hit your grill. They’ll fall apart on you. You’ll pay for treating them that way. So be gentle and you’ll be rewarded with tasty, moist chicken burgers!
toppingsyour favorites, such as shredded lettuce, tomato, cooked bacon, sliced onion
Instructions
For the chicken patties
Place all of the patty ingredients into a large bowl.
Combine the ingredients using your hands. Get everything well-distributed.
Form the patties into 8 equally-sized patties. They'll be about 5 ounces each. Place onto parchment paper until ready to cook.
For the burgers
Preheat a large skillet over medium heat. Alternatively, the patties can be cooked on an outdoor (or indoor) griddle.
Add some oil.
Working in batches as needed, cook the patties for 6-8 minutes per side. They should be nicely browned and cooked through.
Slather the cut sides of the buns with Ranch dressing.
Add the cooked patties and your desired toppings.
Notes
For a spicier version, add a few good pinches of red pepper flake or cayenne to the chicken mixture.These burgers are also great topped with fresh guacamole!
Something happened when I had these chicken pizza burgers. It’s not like they were the first chicken burgers I’ve ever made. But these were different. I started to re-think my usual beef smash burgers. Maybe it’s time to make more chicken burgers, I thought. If they’re all going to be this fantastic, I need to look at chicken burgers a bit differently. They’re going from a “I guess I should make them” to a “I want to make them”!
Hold The Pizza
Honestly, you could skip the ‘pizza’ part of these chicken pizza burgers. The patties are great on buns with a little mayonnaise or spicy mustard. Maybe a slice of pepper jack cheese. Oh sure, don’t get me wrong, they’re crazy good with pizza sauce and pepperoni. But they’re also great without all that.
I also think the chicken mixture would be great as meatballs. Just cook them up, place them on sub rolls, top with pizza sauce and some cheese, and devour!
Place chicken, garlic, parsley, red pepper flake, salt and pepper into a medium mixing bowl.
Gently combine the ingredients and form into 4 equally-sized patties. If the mixture is too wet and does not make patties easily, add bread crumbs a little at a time and mix.
If you have the time, place the patties onto wax paper, cover and refrigerate overnight. This helps the flavors blend better and the patties to firm up, especially if you've added bread crumbs.
If you are cooking in a skillet, heat oil in a large skillet and add the burgers. Cook 5-6 minutes per side until golden brown.
If you are cooking on a griddle, add some oil to hot griddle over medium heat. Cook the patties 5-6 minutes, flipping once, until golden brown.
Right before you remove the patties top them with the cheese, pepperoni and sauce and let heat for another minute.
A few years ago I made SpaghettiOs deviled eggs. They were a hard sell but I stand by them. They were good! Well, here we go again, but with some easy fish stick tacos. And yeah, they’re good. And I’ll stand by these too. If these had been around in my college days I would’ve lived off of them. They’re easy. Crunchy. And kinda spicy. If I want them to be, that is. And I do because these need a little kick in my opinion. This isn’t fancy fru-fru food. Not even close to it. But it’s still good!
Don’t Overthink This
These are exactly what you think they are. Fish sticks on a tortilla. No fancy fresh-caught fish. No pickled something-or-other. And no sauce fermented for 6 months in the back of your fridge. This is easy at its best. Easy fish stick tacos make for a quick lunch. Or dinner. Or snack. And yeah, a little something to tide you over after a few drinks. You know what I mean.
And like that, it was gone. This egg roll in a bowl (er… plate) didn’t last long at all in our house. It was understandable, really. We’re both egg-roll-aholics. These have the same flavors as the real things, they’re just easier to make. Yeah you can buy those frozen egg rolls. And some are actually decent. Some of them are, at least. But they’re kinda small. I think the serving size is one egg roll. One egg roll? What? Nah, I’ll make this instead. Just as yummy and I get more, if I want!
Low Carb. Or Almost.
If you leave off the wonton strips this egg roll in a bowl is a low-carb dish. If you add just a few it’s not a crazy high-carby dish. If you go nuts with them, you’ve got carbs. It’s your call. I think it kinda needs a little crunch. Roasted peanuts would work too. I happen to like the flavor of wonton strips. And the crunch. So that’s what I used!
For a little kick, stir a few good pinches (or more) of red pepper flake into the sausage mixture when you add the garlic and ginger. This dish can take some heat being added. You can also use a spicy sausage to get that great spicy kick!
If you’re like me, you’ll want to serve these with some extra soy sauce on the side. Chili sauce is great too.
The meat and cabbage mixture is actually great in an egg roll. I mean, really, that’s where it got its start in life. If you’d rather grab some egg roll wrappers and place the mixture inside, roll them up and fry them, I say by all means go for it! I was looking for a slightly lower carb version without the frying. But you definitely cannot go wrong making this dish as ‘real’ egg rolls!
I’m a meat-and-potatoes kind of guy. So when it comes to time to make a sandwich, I’m not looking for finger sandwiches. I want meats. And toppings. And lots of both. That’s why I make this baked Italian grinder. I’m not leaving the table hungry after this. I’m leaving happy. Real happy.
We Have The Meats
Load up your baked Italian grinder sandwich the meats and cheeses you like. I listed some of the ‘classic’ ones in the recipe. You do you. I like the hot Italian pack from Aldi but most grocery stores have a decent selection. You can go ‘not-so-Italian’ too if you want. Heck, bologna? You bet. Rotisserie chicken? Sure. You can’t go wrong with this salad. The dressing is great. The rest will follow.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
In a small bowl, stir together the butter, parmesan, garlic powder and salt. Spread over the top cut half of the bread. Load it up, use it all.
Layer the meats and then the cheese on the lower cut half of the bread.
Transfer to a baking sheet and bake until the bread is golden brown and the provolone is melted.
For the salad topping
While the grinder sandwich bakes, make the grinder salad topping by whisking together the mayonnaise, vinegar, Italian seasoning, salt, pepper, and garlic powder.
Add the shredded lettuce, tomatoes, and pepperoncini and mix.
When the sandwich is done baking, remove it from the oven and add the salad over the top of the melted provolone cheese. Load it up nice and thick, using all of the mixture.
Add the bread top and push down firmly with one hand while slicing into 4 equally-sized pieces.
Serve.
Notes
You can use any combination of deli meats that you like.
Oh me. Oh my. This General Tso’s chicken made me so happy. The sauce hit the spot for me. Nicely sweet. And a little heat, too. Crunchy chicken bites. Served over rice. Nothing complicated, nothing fancy, but oh so delicious! I loved the sauce so much that I made a big huge batch and kept it in the fridge for a few days, using some for this chicken dish and some for deep-fried wings! Oh my!
Sweet Heat
I love the combination of sweet and heat in this General Tso’s chicken. You might not want so much spiciness in yours. If not, just cut back on the red pepper flake. But don’t leave it out. It adds a lot to this dish.
I used boneless skinless chicken thighs, cut into bite-sized pieces for this dish. You can use chicken breasts too. Try and cut your chicken into equally-sized pieces so that they call fry evenly. Larger pieces will take longer to cook, obviously. You can also pull one out and test the temperature on it before deciding if yours are all ready.
We have a confession. We didn’t even have a big game on the TV. I think we were watching a game show. That counts, right? Either way, no matter what we might be watching, these Big Game Italian Sliders are gonna make us happy. And they’ll make all of our guests happy too. Even if our team is down 35 points with 18 seconds to go, we’ll still be smiling. Well, about the food, at least!
We Have The Meats
These Big Game Italian Sliders don’t care what meats you use. Heck, go nuts. Make different ones. Have a slider bar. Do some turkey. Ham. Roast beef. Different strokes for different folks. They’ll disappear in no time no matter what.
If your salad mixture gets a little runny (hey, it’s got liquidy stuff in it!) you can press it in a strainer real quick before adding it the sandwiches. Or add more chopped lettuce to help ‘soak it up’. It won’t hurt anything to be a little drippy (I like to soak that stuff up with my bread). The drippings are mighty tasty too!
Sliders are the perfect game-watching food. Also try my (grilled or cooked in a skillet) Big Mac sliders!
Cooler weather has finally arrived here in Indiana, and if you live here you know what that means — it’s officially soup and stew season! The mornings are crisp, there’s a little bite in the air, the leaves are starting to turn, and all of a sudden a big, steaming bowl of comfort food sounds better than just about anything else.
We absolutely live for this time of year in the kitchen. The slow cooker comes back to the counter, the big Dutch oven gets a workout, and the whole house smells amazing for hours. There is just something about coming in from the cold and knowing you have a pot of something hearty simmering away that makes those shorter days and early sunsets so much better.
We’ve rounded up some of our all-time favorite soup and stew recipes here — the ones we make on repeat every fall and winter. These are the real keepers, the bowls that are sure to fill you up and heat you up too, whether you need a quick weeknight dinner or something to feed a crowd on a chilly Sunday.
Anything And Everything
You’ll find everything from creamy, cheesy comfort like our Mac and Cheese Soup, Creamy Cheddar Soup, and that indulgent Cheeseburger Soup that got us through those below-zero days here in Indianapolis, to hearty, stick-to-your-ribs bowls like Slow Cooker Hearty Sausage and Beans, Chet’s Trucker Stew, and Kielbasa Sauerkraut and Potato Soup. Craving something classic? Our Chicken Noodle Soup, Roasted Chicken Noodle Soup, The Best Vegetable Soup, and Classic Hot and Sour Soup never disappoint. And if you want a little kick, you’ve got to try the Smoked Sausage Nacho Soup, Spicy Tomato Soup, and Slow Cooker Spicy Kielbasa Cabbage Soup.
Let’s Get To It!
Most of these are slow cooker friendly, make fantastic leftovers, and freeze beautifully, so you can make a big batch now and have cozy dinners ready whenever that Indiana wind starts howling. So grab your favorite big bowl, slice up some crusty bread, and let’s dive in.
The List
1
Smoked Sausage Nacho Soup
I wouldn't change anything about this smoked sausage nacho soup.
This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right of cheese. And oh so creamy smooth. I should’ve doubled the recipe.
You have those cans of tomato soup just sitting there in the pantry. It’s not bad soup. But those cans have been sitting there for a reason. That soups needs a little something.
This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness.
Four servings? Ok, maybe. You’ll think that before you taste this creamy cheddar soup. After that first taste you’ll be thinking… only one serving! And all mine!
No need to mess with making actual cabbage rolls, this soup combines all the same great flavors in a bowl without having to worry about stuffing boiled cabbage leaves.
This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery.
This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot.
Don’t let the ‘spicy’ part scare you. For us, at least, this soup did not come out overly spicy at all. The flavors mellow a bit as the soup cooks throughout the day.
I have a slow cooker (er, crockpot) for the same reasons everyone else does. I on occasion like a great, easy meal that I can toss into the pot and not have to fuss with
Wow. Talk about the perfect bowl of soup for a cold day. This spicy tomato soup is just fantastic. Super tomato flavor, with a hint of basil, and a really, really nice spicy kick.
I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.
The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!
It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.
I made a few of these Country Five bean soup mixes in a jar and gave them out as gifts. The soup is simple and tasty and quite hardy. I keep a few jars of the mix on hand for a quick and delicious soup any time.
One of my fondest childhood memories is of the (very rare) times my family would eat out. My favorite place was Western Sizzlin Steakhouse and I always got the deep-fried shrimp. I have loved fried shrimp ever since then. I make it often. And often, the batter was the star of the show. The shrimp, although great, didn’t bring a lot of flavor to the party. Well these extra-tasty fried shrimp do. Big time. Beneath the crunchy delicious exterior are delicious shrimp. These shrimp are my new love.
Load ‘Em Up With Flavor
These extra-tasty fried shrimp are not hard to make. And they definitely disappear in no time at all. I highly recommend making extra. The dipping sauce is great too. But it’s kinda optional because the shrimp are great by themselves or with just ‘plain ole’ cocktail sauce (spicy is my fav!).
The shrimp do have a slight ‘kick’ to them thanks to the hot sauce but trust me, they are not spicy. If you’d like yours to have some more heat, add a few pinches of cayenne to the flour and batter. Not a lot, though. You don’t want to override the fantastic flavors.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
