Quick fix potato chips are a fast and easy way to come up with exciting, new and delicious flavors of potato chips without ever having to turn on the deep fryer!
If you’ve ever stared into your pantry at a big bag of plain, low-salt, or classic potato chips and wished they were something a little more exciting, this is my favorite kitchen hack. Quick fix potato chips are my go-to trick for transforming that boring bag into a completely new snack in under 5 minutes.
So Easy. So Good.
The concept is brilliantly simple and it works every single time. You just heat the chips long enough to release some of their own natural oil — just enough to make them slightly warm and glisten — and then you toss them, gently, in your favorite seasoning blend. That little bit of warm oil is all you need. It acts like a perfect glue for the seasoning to cling to, so you get full, even coverage without any extra oil, butter, or cooking spray.
Stay Cheap, My Friends
Why I love this method so much here at Life’s A Tomato is that it’s endlessly customizable, budget-friendly, and foolproof. You don’t need to buy those expensive boutique bags. One big bag of sturdy plain chips becomes 3 or 4 different flavors for game day, parties, or movie night.
For the best results, I recommend using a sturdy chip. Kettle-cooked, wavy, or ruffled chips hold up the best to being tossed. Heat them in a 275°F oven for 3-4 minutes, or in an air fryer at 250°F for 2 minutes — you want them warm, not browned or extra crispy. Then work quickly. Add your seasoning to a large bowl, add the warm chips, and toss very gently with your hands or two large spoons.
Let Get To It!
That’s it! From BBQ and Bloody Mary to Garlic Parmesan, Lemon Pepper, Nashville Hot Chicken, Mango Chile-Lime, and even Ramen-seasoned, you can create any flavor you can dream up. Below are my 16 favorite quick fix recipes to get you started.
The List
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Quick Fix Barbecue Potato Chips
You don't need to grab the expensive chips when you make quick fix barbecue potato chips.
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
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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.
Nothing complicated. No long ingredient lists. No techniques that require a culinary degree. The best quick fix recipes are exactly what they sound like — my go-to, no-fuss favorites that take minimal time and effort but still taste great.
I created the Quick Fix category here on Life’s A Tomato because I needed a place to save the recipes I actually turn to when I’m tired, short on time, or just don’t feel like making a big production out of dinner. We all love a from-scratch weekend project, but most weeknights aren’t like that. Most weeknights are “what can I make in 20 minutes with what’s already in the pantry?”
So I made a rule for this category, and I stick to it. For a recipe to earn the Quick Fix tag, it has to have two things: a short list of ingredients and a short amount of time. If it takes longer than 30 minutes, or needs a grocery list a mile long, it doesn’t make the cut. I’m talking about recipes that use things most of us already keep on hand — frozen fries, a bag of tater tots, canned chili, leftover rotisserie chicken, bottled dressings, that bag of potato chips in the pantry.
Quick. Easy. Still Great.
That doesn’t mean boring, though. That’s the whole point. These little upgrades are what turn something ordinary into something you actually want to eat again. Tossing frozen fries with herbs and garlic, doctoring up potato chips with roasted garlic or Frank’s RedHot seasoning, turning French bread into pizza in 15 minutes, or building a copycat McDonald’s chicken sandwich or McRib when the craving hits without leaving the house.
Let’s Get To It!
These are the recipes my family asks for over and over. They’re perfect for busy weeknights, game days, late-night snacks, or those days when you just want something satisfying without spending an hour in the kitchen. If you’re looking for easy, fast, and genuinely tasty, you’re in the right place. This is the best of the quick fixes — all in one spot.
I created a ‘quick fix’ category here so I’d have a place to click on for my easiest recipes. A short list of ingredients and a short amount of time is the rule. Like these quick fix pizza tots
Who doesn’t keep a bag or two (or more) of frozen fries on hand at all times? Yep, easiest side dish in the world, ready in no time. But no reason for them to be boring.
I’ve been doing the best I can to keep our meals simple these days. These quick fix French bread pizzas have been a regular staple in our house since we’ve been keeping at home as much as possible.
I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich.
I use a great seasoning mix from A.C. Legg’s that I picked up on Amazon. It has just the right blend of spices without having too much sage or black pepper.
For a spicy version of this quick fix pickle relish, just add a few good pinches of dried red pepper flake. You’ll want to let the relish ‘get happy’ in the fridge for a few hours before using it so that it gets good and spicy.
This may well be my wife's favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can.
For me, meatloaf is the ultimate comfort food. It’s nostalgic, budget-friendly, and one of those rare dishes that is just as good, if not better, the next day. I know meatloaf gets a bad rap sometimes. Too many people grew up with a dry, crumbly loaf that needed a gallon of ketchup to choke down. That is NOT the meatloaf I’m talking about here.
Perfect. Every Time!
The meatloaf I love is juicy in the middle, with a slightly caramelized, flavorful crust on the outside. It’s the kind of meatloaf you can slice while it’s still steaming hot without it falling apart. The kind that makes an even better sandwich at midnight straight out of the fridge.
Over the years on Life’s A Tomato, I’ve probably made more meatloaf variations than I can count. It’s become a bit of an obsession. I’ve smoked it, grilled it, stuffed it, spiced it up, and kept it classic. I’ve learned that the secret isn’t just one perfect recipe — it’s understanding what makes meatloaf great: a good blend of meat, enough fat, a tender binder, and bold seasoning.
More Meatloaf!
So what you’ll find below are what I consider to be the absolute best meatloaf recipes from my kitchen. These aren’t just any recipes. These are the ones my family asks for again and again. You’ll find everything from my all-time favorite Smoked Habanero Meatloaf that has just the right kick, to a super cheesy Pepper Jack Meatloaf, a smoky Cedar Plank Meatloaf, a classic Cracker Barrel copycat that tastes just like grandma’s Sunday supper, and even a few fun twists like Mexican Meatloaf and Italian stuffed meatloaf.
Let’s Go!
Whether you like yours classic and cozy, smoky from the grill, or loaded with cheese and heat, I promise there’s a loaf on this list that will make you a meatloaf believer too.
Oh my goodness. I was already a card-carrying meatloaf addict before cedar-plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control.
This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf.
This is great meatloaf. It has the perfect balance of texture and flavor. It’s not crazy different than what grandma would make. It’s old school and it’s incredibly great. Great on a plate sliced or on bread as a meatloaf sandwich. You can’t beat it.
This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish).
When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.
Mini Habanero Meatloaves on the Char-Broil Big Easy
These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible.
These all-American meatloaves are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
This is my every-growing list of the best rotisserie recipes.
There’s something almost hypnotic about rotisserie cooking. Nothing’s more fun than watching food go around and around while it cooks to perfection! That slow, steady spin, the gentle sizzle as the juices start to drip, the way the foods transform right before your eyes. It’s like a show. I could stand out by the grill and watch it for hours. And I often do.
I love using my rotisserie on my grill. Honestly, it completely changed the way I grill. Before I got my rotisserie attachment, I was mostly a classic direct heat guy, just burgers, steaks and hot dogs. Good food, you bet. But I wanted something a little more involved. Something more visual. And I loved rotisserie chicken, so why not?
Easier Than It Might Look
Why does it work so well? It is all about the physics. As the meat rotates, it is constantly self basting in its own juices. Nothing dries out. Every single turn keeps it moist and flavorful on the inside, while the outside gets that incredibly even, crispy, perfectly rendered skin that you just cannot get from roasting it stationary in an oven. And because it is cooking over indirect heat on the grill, you get that subtle, smoky, wood fired flavor infused into every bite. It feels fancy, but it is actually foolproof. Time and time again, the results are great. Juicy, tender, restaurant quality every single time, with almost no extra effort from me. Just season, skewer, and let it spin.
And it is not just for chicken, which is what most people think. Once you master the basic bird, a whole world opens up. I have done ribs, turkey, fries, wings and a whole lot more. The rotisserie can handle it all.
Let’s Go!
So if you have got a rotisserie burner on your grill that has been sitting unused, or you are thinking about buying that little attachment you have been eyeing online, this is your sign to fire it up. I have spent years testing, tweaking and perfecting these recipes. I have rounded up all of my tried and true favorites, the ones my family begs for again and again, the ones that never fail at a backyard party. These are the best rotisserie recipes!
Oh how I do love roasted potatoes. I love the creamy insides. I love the crispy, golden skin. Baby potatoes are my favorites, but I'll take a good roasted fingerling any day of the week,
The Only Fire basket clamps the wings in so they don’t roll around so much. Now, cheap, thin, skinny wings are still gonna roll a bit. I buy big, meaty wings. They definitely weren’t bouncing around.
You can use this approach on any pre-cooked ham, smoked or not. I found this rotisserie pineapple bourbon glazed boneless ham to be absolutely delicious. I could not sampling the slices as I cut them.
One thing is for sure, this is not the last time I’ll be making rotisserie chicken wings. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!
I was excited to fire up and make an easy rotisserie chicken for one of my first cooks on the new grill. The process was simple, quick, and the end result was absolutely delicious. I was so very, very glad I got a rotisserie!
One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to.
This is my always-growing list of the best hot dog recipes. I’m a huge fan of hot dogs. Not just a “yeah, I’ll grab one at the cookout” kind of fan. I’m talking lifelong, borderline-obsessive, plan-my-weekend-around-finding-the-best-dog-in-town kind of fan. Nothing beats a perfectly-cooked dog topped with the best ingredients.
For me, it’s that perfect moment. That first bite where you get the snap of the casing, the juicy, savory center that’s smoky and seasoned just right, with a little char from the grill or the sizzle of the griddle. It’s tucked into a bun that’s soft and pillowy on the inside, lightly toasted, and actually hefty enough to hold everything together without falling apart in your hands. That’s perfection to me.
Real Food
Hot dogs have never been just “fast food” to me. They’re nostalgia, and they’re summer. They’re the crackle of the ballpark speakers, the smell of onions hitting a flat-top at a street cart, the late-night craving that only something truly satisfying can fix. I’ve had them everywhere — from roadside stands and Little League concession windows to stadiums and restaurants that try to make them too fancy and forget what makes them great in the first place. And after years of tasting, testing, and obsessing, I learned this: you have to respect the dog, but you shouldn’t be afraid to push it further. That’s what these recipes do.
Which is why you’ll find no plain ole dogs here. No boring, afterthought dogs with a sad squiggle of ketchup. These are all something special!
I Remember…
Every single dog I make is built to be remembered. We’re starting with the best foundation — all-beef dogs with that real snap, smoky sausages, juicy brats — and then layering on flavors that are intentional, bold, and completely crave-worthy. Think sweet caramelized onions and sharp cheddar melting into every bite. Slow-simmered chili with a kick, topped with crunchy corn chips. Tangy, crunchy slaw and pickled red onions cutting through rich, creamy queso. Smoky bacon crumbles, fire-roasted jalapeños, pepper jack, fresh herbs, sauces and crazy good toppings.
Hopefully, like me, you’ll take a bite and think to yourself “Man, this is one fantastic dog!”. Because a great hot dog should never be boring. It should be an experience. That’s the standard I hold every creation to, and that’s exactly what you’re getting here.
The List
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Alpine Hot Dogs
These Alpine hot dogs combine great mushroom flavor with yummy all-beef hot dogs and great creamy nutty Swiss cheese. Every bite is delicious.
Do this next time you cook up some hot dogs. Take a few hot dogs and roll them in Cajun seasoning before cooking them on the grill. That’s it. The result? Totally great.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina hot dogs were a big hit in our house.
These French Connection hot dogs have quickly become a favorite in our household. We love the crunch from the fried onions, the creamy cheese, and the spicy BBQ sauce. These dogs disappear fast.
From the moment i ran across this great idea for the Big Kahuna hot dogs I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce.
Although certainly not an authentic take on the (yummy) Cuban sandwich, these grilled Cuban hot dogs do remind you of the tastes of the handheld classic.
These Islander hot dogs are another example of a great dog that doesn’t take a lot of work to put together. Think hot dog. Think salad. Put them together.
When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, No. They may sort of look like Vienna sausages (if they came in a jar), but oh my, they are something completely different.
These are my absolute favorite slow cooker recipes. The ones I come back to again and again when I want something hearty, flavorful, and truly effortless.
I’m a huge fan of my slow cooker. If you’ve been around Life’s A Tomato for any amount of time, you know it gets used at least a few times a week at my house. There’s just something unbeatable about being able to toss a few ingredients in the morning, go about your day, and come back to a house that smells amazing and dinner that’s basically done. No fuss, no standing over the stove, no last-minute scrambling.
Nothing Boring Here!
And let’s be honest – slow cooker food used to get a bad rap for being boring. Bland chicken, mushy vegetables, same old stew. Nothing boring here, just great easy recipes! I made sure every single recipe on this list is one I actually love to eat and serve to my family. These are the keepers.
What you’ll find below is a little bit of everything I crave when I’m in slow cooker mode. We’ve got stick-to-your-ribs comfort food like Slow Cooker Salisbury Steak with perfect texture and rich gravy, Cubed Steaks with Gravy, and Stuffed Cabbage Rolls that are ideal for those cold days when you want something that really warms you up. If soup season is your favorite season, you’re covered. From my Hearty Sausage and Beans Soup and Kielbasa Sauerkraut and Potato Soup to a New England Clam Chowder that turned out way better than I ever expected. There’s even a French Onion Soup packed with deep, caramelized flavor.
Ready To Party!
You’ll also find game-day and party favorites, like my Meat Lovers Chili loaded with three meats, Down-Home Chili Dogs that are gloriously sloppy and drippy, Party Shrimp that is hands-down the easiest way to feed a crowd, and even Ranch Corn Chips for snacking. And yes, classics like Beans ‘n Wieners, just like I loved as a kid, Spaghetti and Meatballs where the pasta cooks right in the sauce, and a Holiday Green Bean Casserole that will make you scrap the traditional version for good.
All of these recipes are tested in my own kitchen, designed to be low-effort with big payoff, and perfect for busy weeknights, cold weekends, or anytime you want real comfort food without the work. So dust off that slow cooker and let’s get cooking.
The List
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Slow Cooker Shrimp Boil
I’ve eaten my share of shrimp boils. But honestly, there’s no such thing as having had too many shrimp boils.
We’ve all had it. The traditional holiday green bean casserole. Well, scrap that and move on to this slow cooker holiday green bean casserole. Same idea, but oh, so much better.
There’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done.
Smoked sausage is great in this slow cooker Delta sausage dish, but if you find Andouille sausage, use it instead. It’ll add even more flavor to an already delicious meal.
These are what I consider to be the best deep-fryer recipes. I love deep-fried food. Maybe a little too much! But that’s ok, I consider them a treat so I make sure to always use my deep-fryer for something special! These are my favorite deep-fryer dishes to make at home.
I don’t fire up the deep-fryer every night. In fact, that’s part of what makes it so fun. When I do bring it out, it feels like a little celebration in the kitchen. The noise, the golden brown color, that incredible smell that fills the whole house. It instantly turns a regular evening into something worth remembering.
Good Equipment Makes Good Food
Make sure you have a good deep-fryer. One that can reach the desired temperature and maintain it. When you add cold food to a fryer the temperature drops. The quicker is can recover from that, the better your results will be.
If you’re going to do a lot of deep-frying for a lot of people, get a big deep-fryer. One with a built-in oil filter is nice to have. I’m a big fan of filtering my oil after every deep-fry, unless my last cook didn’t have a batter. Something like potatoes for French fries are ok deep-frying a few times without filtering the oil. Fried chicken or fish? I’m going to filter it after every cook.
For smaller batches, or just when cooking for myself, I use my Fry Daddy. I am on my second one now. Not because the first broke but because I used it so much it got covered in cooked… stuff… that I couldn’t get off.
I usually use canola oil for frying. Mostly because I’m cheap.
For me, it is all about balance. I eat pretty light most days, so when I do indulge, I really enjoy it. These dishes are my way of making the moment special.
Let’s get to it….
The List
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Long John Silver’s Fish-and-Chips (Copycat Recipe)
Now I can make my own copycat Long John Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies!
When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them.
There’s good and then there’s great. Nothing beats Nashville hot chicken when it comes to great fried chicken. The best, light, crunchy coating that you can imagine. Tender, moist chicken. And of course, heat. Plenty of heat. I could make and eat Nashville hot chicken any day of the week.
I’m addicted to onion rings. And I’m picky about them. I’m picking about the coating. It has to be light and crunchy and it has to stick to every inch of the onion. And I’m picky about the onion. Each bite has to be ‘clean’.
Long John Silver’s Chicken Planks (Copycat Recipe)
Fried in the same great crunchy batter as the fish planks, chicken planks were just as addicting as the fish. And oddly (for me as a kid), just as good with malt vinegar sprinkled on them.
Oh, all those years spent eating (and enjoying!) onion rings made from white or sweet onions. Not wasted years, but years of missed opportunities of eating spicy red onion rings.
Along came these spicy Texan onion rings and every last bit of self-control I might have had was gone in an instant. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.
I’m a big fan of battered fried fish. Add in some fries, a side of tartar sauce, and give me a bottle of malt vinegar and I’m one happy guy. This copycat of Captain D’s batter dipped fish checks all my boxes.
I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Juicy. Delicious. And with that slight, irresistible crunchy edge that harkens back to the days of great diner food, short-order cooks, and flat-top griddles that had seen a thousand burgers before yours.
Nothing beats a great smash burger, and after making literally hundreds of them on my grills and griddles, I’m convinced it’s the one technique every home cook should master.
What makes a smash burger so different from your typical thick, pub-style burger? It all comes down to contact and heat. Instead of gently forming a thick patty and trying to keep it juicy on a grill, you take a loose ball of ground beef — I like an 80/20 blend for that perfect fat ratio — and you smash it, hard, onto a ripping-hot cast iron skillet or griddle. You hear that sizzle and you know the magic is happening. Good things are coming!
That Science Thing
That hard smash creates maximum contact with the hot surface, which triggers the Maillard reaction. In plain English, that’s the scientific term for that deep brown, super savory, almost caramelized crust that forms on the outside of the patty. The edges get lacy, crispy, and slightly crunchy, almost like a beefy potato chip, while the inside stays incredibly juicy and tender because it cooks so fast. You get the best of both worlds in every single bite.
It’s that texture contrast that gets me every time. That little bit of crunch reminds me of sitting at a counter in an old-school diner, watching the cook work the flat-top. It’s nostalgic, comforting, and just plain delicious.
A Blank Meat Canvas
Another reason I love them? They’re incredibly fast and endlessly customizable. From a classic double cheeseburger with American cheese and pickles to something wild like my Spicy Texas Toast or Bacon Guacamole versions, the thin, crispy patty is the perfect canvas.
That’s why I put together this collection of The Best Smash Burger Recipes. These are my all-time favorites from the blog — tried, true, and guaranteed to make you a smash burger convert if you aren’t already. Let’s fire up that griddle!
The List
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Pico de Gallo Smash Burger
A classic burger with a spicy twist on a classic sauce.
These are what I consider to be the absolute best recipes for the Vortex BBQ. This isn’t just a random roundup — this is years of testing, tweaking, and eating a whole lot of chicken here at Life’s A Tomato. After literally hundreds of cooks on my kettle, these recipes are the ones my family and I keep coming back to.
I love firing up a charcoal grill using a Vortex. For anyone who hasn’t used one yet, the Vortex is that simple cone-shaped stainless steel insert that sits in the middle of your charcoal grill. You pile a full chimney of screaming hot coals right in the center, put the grate on, and it transforms your regular Weber kettle into a high-heat convection oven. We’re talking 500-600+ degrees of indirect, circulating heat that cooks from every angle at once.
And I know I’m always in for a great treat! Because what comes off that grill really shouldn’t be possible.
It Starts With Chicken
I’m talking about chicken with perfectly golden-brown, crunchy skin that crackles when you bite into it. I’m talking about meat that is unbelievably tender, moist, and juicy — so juicy you need extra napkins. And the flavors are amazing. It tastes like it came straight out of a deep fryer. In fact, the first time I served it, everyone swore it WAS deep-fried. That’s the magic of the Vortex.
The best part? There’s no or very little oil. No messy pot of oil on the stove, no greasy splatters all over the kitchen, no gallons of oil to figure out how to dispose of afterward. It’s all of the reward of fried chicken with none of the hassle.
Over time I’ve learned my favorites. My go-to will always be bone-in, skin-on chicken thighs. The dark meat just has more flavor, it always cooks up tender, and it’s very forgiving. I coat them in my seasoned flour mix, arrange them in a circle around the outside of the grill — not directly over the Vortex — close the lid, and come back in about 40-45 minutes. No flipping required.
Below are my all-time favorite ways to do it, from Kentucky Kernel and Alabama White Sauce to Cajun-brined, Nashville Hot, and Korean Fried Chicken. If you love fried chicken, you’re going to love the Vortex.
The List
1
Kentucky Kernel ‘Fried’ Chicken using the Vortex
Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Alabama White Sauce Fried Chicken using the Vortex
The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
The fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now.
This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Hidden Valley Ranch Fried Chicken using the Vortex
This Hidden Valley Ranch fried chicken is crazy tender, unbelievable moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.
This Korean fried chicken using the Vortex was right up my alley. As always with the Vortex, the chicken is cooked perfectly. Tender and juicy and delicious.
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
