Tag: recipe

Queso Burgers

There’s no need to always get all fancy with a burger. Sometimes you just need a little sauce on top. Like this one. Ooey gooey with some kick. Keep some chips on hand in case some of the cheesy goodness drips off these queso burgers. Ok, not ‘in case’. It will drip. There’s no stopping it. These are messy burgers. You know that going in. And that’s part of what makes them so good!

Queso Burgers

The Perfect Cheese Sauce

The cheese sauce is good on everything, from hot dogs to nachos, to mac-and-cheese. Make a double batch of it. Use half for these queso burgers. Use the other half for dipping warmed tortilla chips. Lunch is ready!

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.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

If you have a smoker you’ll want to try smoking your burger patties instead of grilling them.

Queso Burgers
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4 from 1 vote

Queso Burgers

There’s no need to always get all fancy with a burger. Sometimes you just need a little sauce on top. Like this one. Ooey gooey with some kick.
Course Main
Cuisine American
Keyword burgers, cheesy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 575kcal
Author Based on a recipe from Kraft

Ingredients

Instructions

  • Combine the cheese and tomatoes in a microwave safe bowl and microwave 4-5 minutes, stirring often, until melted. Alternatively, you can place the ingredients into a sauce pan over medium heat and melt the cheese, stirring often.
  • Form beef into patties.
  • Grill burgers as desired.
  • Toast the buns on the grill, if desired.
  • Serve burgers topped with plenty of the cheese sauce.

Notes

Have plenty of napkins on hand!

Nutrition

Calories: 575kcal | Carbohydrates: 30g | Protein: 39g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1490mg | Potassium: 622mg | Fiber: 1g | Sugar: 9g | Vitamin A: 743IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Grilled Chicken Flatbread Pizza

We were both very pleasantly surprised as to how well this simple grilled chicken flatbread pizza came out. There’s a great crunch from the flatbread, and some kick (we used a hot Italian flatbread). The savory garlic cooking creme was nice and garlicky, making for a nice combination with the grilled chicken. We’ll definitely use the cooking creme as a pizza sauce again. This is a wonderful change from our usual red-sauce pizza. The combination of the toppings and sauce were perfect. And we both really love using flatbread as a canvas for a pizza. Sure, traditional dough is great. Or we could’ve bought a pre-made pizza crust. But that flatbread crunch was something we were both craving. Plus it holds up really well to a lot of toppings and we do love our toppings!

Grilled Chicken Flatbread Pizza

A Nice Change From Red Sauce Pizza

If you can’t find the cooking creme to make a grilled chicken flatbread pizza, just use a nice garlicky pizza sauce. You can substitute rotisserie chicken instead of cooking the breasts. Just chop and toss with a bit of the dressing first.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my antipasto flatbread pizza.

Grilled Chicken Flatbread Pizza
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5 from 1 vote

Grilled Chicken Flatbread Pizza

We were both very pleasantly surprised as to how well this simple grilled chicken flatbread pizza came out. There’s a great crunch from the flatbread, and some kick (we used a hot Italian flatbread). 
Course Main
Cuisine American
Keyword flatbread, grilled, pizza
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 196kcal
Author Based on this recipe

Ingredients

Instructions

  • Place chicken into a resealable baggie. Add the dressing. Marinate in the refrigerator for 1 hour.
  • Fire up a grill for direct and indirect cooking.
  • Place the bell pepper over direct heat, turning occasionally, until charred and softened.
  • Meanwhile, sear the chicken over direct heat then move to indirect heat and cook until the internal temperature reaches 165 F.
  • Let the pepper and chicken cool.
  • Remove most of the char from the pepper. Remove the seeds and cut into thin strips.
  • Cut the chicken into thin strips.
  • Bake the flatbreads per package instructions. Since you already have a grill going, just toss them onto indirect heat for a few minutes until they start to crisp.
  • Spread the cooking creme over the flatbreads and top with the chicken, pepper, and artichokes.
  • Sprinkle pizzas with the cheeses cook another 4-5 minutes or until the cheese has melted.
  • Remove from oven and sprinkle with the basil

Notes

You can use pre-cooked chicken and jarred roasted peppers if you wish. In that case, cook the flatbreads in the oven per package instructions.
If you can’t find the cooking creme, mix roasted garlic with softened cream cheese instead.

Nutrition

Calories: 196kcal | Carbohydrates: 19g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 653mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 39mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness. Heck, all that’s missing is a nice big ole grilled (I use my Weber charcoal grill!) T-bone steak and we’re in business!

Grilled Steakhouse Potato Salad

Baked Potato In A Bowl

And you know its good because this grilled steakhouse potato salad also has bacon and cheddar cheese in it!  I love a nice big ole baked potato with my steak. Why not take those same great ingredients, plus a few others, and make it into a great side salad?

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.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my jalapeno pimento cheese potato salad and Leatha’s Bar-B-Que Inn red potato salad.

Grilled Steakhouse Potato Salad
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4 from 1 vote

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness.
Course Side
Cuisine American
Keyword grilled, potato salad
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 248kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

  • 3 pounds red potatoes small, about 12
  • ½ cup mayonnaise
  • ¼ cup Ranch dressing
  • 6 slices bacon cooked, crumbled
  • 1 cup Mexican cheese blend shredded
  • 4 green onions sliced thin

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just starting to get tender, about 20 minutes.
  • Drain and let cool.
  • Cut potatoes into 4ths.
  • Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks.
  • Remove and let cool.
  • Whisk remaining ingredients together.
  • Add potatoes.
  • Cover and refrigerate for at least an hour before serving.

Notes

Stir before serving. If the salad gets too thick add a little more mayonnaise or even a splash of milk and stir.

Nutrition

Calories: 248kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 562mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes. These Andouille Cajun potatoes are fantastic. Potatoes need spicy sausage. These are not plain boring potatoes. Not by any stretch.

Andouille Cajun Potatoes

These andouille Cajun potatoes are a great dinner side. And they’re also great for breakfast. Just substitute them for your usual breakfast potatoes.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my Andouille po boy. The more andouille the better, I say!

Andouille Cajun Potatoes
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4 from 1 vote

Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes.
Course Side
Cuisine Cajun
Keyword potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 268kcal

Equipment

Ingredients

  • 4 tablespoons olive oil divided
  • 1 pound Andouille sausage diced
  • 3 pounds potatoes cut into 1/2″ cubes
  • 1 tablespoon Cajun seasoning
  • 6 cloves garlic minced
  • parsley chopped

Instructions

  • Heat 2 tablespoons of the oil in a large skillet over medium-high.
  • Add the andouille and cook until lightly browned on the edges.
  • Remove andouille to a paper towel-lined plate.
  • Add potatoes. Reduce heat to medium and cover. Cook for 10-15 minutes or until the potatoes are just starting to turn tender.
  • Flip the potatoes, increase the heat to medium-high, add the Cajun seasoning and garlic, stir gently, and cook another 8-10 minutes or until the potatoes start to brown on the edges.
  • Remove from heat. Add the andouille back to the pan. Add the parsley and toss gently. Cover until ready to serve.

Notes

If you can’t find andouille sausage you can substitute smoked sausage.

Nutrition

Calories: 268kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 465mg | Potassium: 731mg | Fiber: 3g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Baked Potato Salad

All of the creamy, bacony, yumminess that is in a loaded baked potato… in a salad! How can you go wrong with that? This baked potato salad tastes just like the real deal. Bite after bite, it’s as if the best thing ever came in a bowl now instead.

Baked Potato Salad

Note: This baked potato salad is best the day you make it. If you have to let set overnight, leave out the bacon and green onion and only add them right before you serve it. The sauce might get a bit thick overnight, too. You might want to add a bit more mayonnaise to thin it up a bit. Just give it a good (gentle) stir before serving.

Lucy's Family Owned - Natural Distilled White Vinegar, 1 Gallon (128 oz) - 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))
Lucy’s Family Owned – Natural Distilled White Vinegar, 1 Gallon (128 oz) – 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))

Also try my grilled steakhouse potato salad.

Baked Potato Salad
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4 from 1 vote

Baked Potato Salad

All of the creamy, bacony, yummyness that is in a loaded baked potato… in a salad! How can you go wrong with that?
Course Side
Cuisine American
Keyword baked, potato salad
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 433kcal
Author Based on a recipe from Guy Fieri

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
  • Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
  • Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
  • Cook bacon in a large skillet. Remove to a paper towel-lined plate.
  • Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
  • Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
  • Place potatoes into a large bowl. Add the dressing and gently fold to combine.
  • Break the bacon into small pieces and add it and the green onion and serve.
  • Refrigerate for 1 hour before serving.

Notes

Best served chilled or at room temperature.

Nutrition

Calories: 433kcal | Carbohydrates: 20g | Protein: 5g | Fat: 37g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 516mg | Potassium: 606mg | Fiber: 2g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Or pepperoni pull-apart bread. You can use whatever sandwich ingredients you like. Make it as simple as we did, or as complicated as you wish.

Baked Ham-and-Cheese Pull-Apart Sandwiches

An Easy Way To Feed A Crowd

Just toss in the oven and 20 or so minutes later you have 6 or so baked ham-and-cheese pull-apart sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside. You can serve them with extra condiments if your guests prefer. We like them as they were.

Grey Poupon Dijon Mustard (8 oz Jar)
Grey Poupon Dijon Mustard (8 oz Jar)

I’ve made these a few times now, often changing up the meats and cheeses that I use.

Also check out my pepperoni pull-apart bread.

Baked Ham-and-Cheese Pull-Apart Sandwiches
Print Pin
4 from 1 vote

Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Make it as simple as we did, or as complicated as you wish.
Course Main
Cuisine American
Keyword cheese, ham, sandwich
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 428kcal

Equipment

Ingredients

  • 1 loaf Italian bread
  • 3 tablespoons butter melted
  • 1 tablespoon Dijon mustard
  • cheese sliced (We used sharp cheddar and Monterey Jack)
  • sandwich meat sliced thin (We used ham)

Instructions

  • Preheat oven to 350 F.
  • Lay two wooden spoons alongside the bread loaf. This will keep you from cutting too deep into the bread.
  • Cut bread into 3/4″ wide slices and place onto a large piece of aluminum foil on a baking sheet pan.
  • Combine the butter and mustard.
  • Gently place folded cheese pieces and sandwich meat in between every other slice.
  • Brush inside the sandwiches and the top of the bread loaf with the butter mixture.
  • Loosely cover in foil and bake for 20-25 minutes or until warmed through and the cheese is melted.

Notes

Serve with your favorite condiments on the side.

Nutrition

Calories: 428kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 177mg | Fiber: 3g | Sugar: 24g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Spicy Creole Remoulade

This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all! It packs a lot of flavor. It’s my go-to sauce when I want something ‘lively’.

Spicy Creole Remoulade

Perfect On Darned Near Anything

This spicy Creole remoulade is also great on my crab cakes with shrimp! The creaminess and spiciness works fantastic with crab. And shrimp. Or put it on a hoagie next time you make a big ole cold-cut sandwich or burgers. It’s so much better than adding a plain-old sauce. Just slather it on the insides of the bread or buns!

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.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my red pepper remoulade.

Crab Cakes with Shrimp
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5 from 1 vote

Spicy Creole Remoulade

Spicy Creole remoulade.
Course Sauce
Cuisine Creole
Keyword Creole, sauce, spicy
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 27kcal
Author Based on Marguerite’s recipe on Cajun Delights

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Refrigerate for one hour before using.

Notes

Stir before serving.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

West Coast Burger

Brian Boitano, the gold medal skater, had a show on the Food Network for a while called What Would Brian Boitano Make? that was actually quite good. He cooked up all sorts of great food ideas, many of which were for entertaining. I’ve made a number of his recipes and they’ve all come out fantastic, including this one for a West Coast burger.

West Coast Burger

Burger Greatness

There are two things that make this West Coast burger a great burger: the sauce and the onions. The sauce is a great combination of your usual burger toppings with a little hot sauce and garlic powder added in for extra flavor. The onions are sautéed, which isn’t anything spectacular. But, what is spectacular is that you add in mustard at the end of the sautéing. That really takes the onions to a new level. What a great idea!

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.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my Buffalo wing burgers.

West Coast Burger
Print Pin
5 from 1 vote

West Coast Burger

There are two things that make this burger a great burger: the sauce and the onions.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 581kcal
Author Based on a recipe from Brian Boitano

Equipment

Ingredients

For the onions

For the special sauce

For the burger

  • 4 hamburger patties seasoned with salt and pepper
  • 4 burger buns
  • burger toppings cheese, lettuce, tomato, etc
  • onions and from above
  • special sauce from above

Instructions

For the onions

  • Heat oil over medium-high heat in a large skillet. Add the onions and saute for 15 minutes or until softened and lightly caramelized.
  • Add mustard, stir, and cook another 2 minutes. Remove from heat.

For the sauce

  • Whisk all ingredients together until smooth.

For the burger

  • Cook burgers as you normally would.
  • Slather buns with the special sauce. Add patties and desired toppings, followed by the onions.

Notes

The onion mixture is great on hot dogs, too.

Nutrition

Calories: 581kcal | Carbohydrates: 31g | Protein: 22g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 735mg | Potassium: 504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 104IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Taco Burgers

Yowsa. These taco burgers bring the Mexican-ish flavors big-time. The patty tastes a lot like taco meat. The tortilla chips taste like a taco shell. And the guacamole cools it all down… until you get slapped by a last hit of hot salsa. Really tasty. And messy. I like messy. Messy things are almost always the tastiest.

Taco Burgers

Tender Patties That Need A Little Love

The patties are very moist, which means you have to be very careful with them on the grill or they’ll fall apart. It really all depends on your salsa. If you use a thin, runny salsa, you might want to add a binder (such as crushed tortilla chips or masa) to the meat before forming it into patties. Be kind to your taco burgers and they’ll reward you with great flavors.

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.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my ultimate Sriracha burgers.

Taco Burgers
Print Pin
5 from 1 vote

Taco Burgers

These taco burgers bring the Mexican-ish flavors big-time. The patty tastes a lot like taco meat. The tortilla chips taste like a taco shell. And the guacamole cools it all down… until you get slapped by a last hit of hot salsa. Really tasty.
Course Main
Cuisine Mexican
Keyword burgers, taco
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 573kcal
Author Based on a recipe by Plain Chicken

Equipment

Ingredients

  • 1 pound hamburger
  • 1 egg beaten lightly
  • 6 tablespoons salsa thicker is better, divided
  • 2-3 tablespoons taco seasoning
  • 4 slices extra sharp cheddar cheese
  • 4 hamburger buns
  • guacamole
  • blue corn tortilla chips crushed

Instructions

  • Combine the beef, egg, 3 tablespoons salsa and taco seasoning in a large bowl.
  • Form into 4 patties each approximately 4 ounces.
  • Grill patties until done. Top with cheese. Remove from grill.
  • Lightly toast the buns.
  • Serve buns topped with burger, guacamole, remaining salsa and the crushed chips.

Notes

Serve with pepper jack cheese for a little more kick.

Nutrition

Calories: 573kcal | Carbohydrates: 81g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1242mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 486mg | Iron: 6mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Roasted Chicken Salad Sandwich

This is my favorite roasted chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.

Roasted Chicken Salad Sandwich

Great Chicken Flavor In Every Bite

Any good roasted chicken will do. Rotisserie chicken, too. I roasted the chicken on our Big Easy fryer. Nothing could be easier. A simple marinade, then an hour in the cooker, and you end up with perfectly moist and tender roasted chicken salad sandwich. You can actually skip the marinade and just season the chicken and roast. It seriously could not be any easier.

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.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

For something a bit spicier, use some of my spicy roasted chicken when making these sandwiches .

Roasted Chicken Salad Sandwich
Print Pin
5 from 1 vote

Roasted Chicken Salad Sandwich

This is my favorite roasted chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.
Course Main
Cuisine American
Keyword chicken salad, roasted
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 191kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the chicken in a large bowl.
  • Add a little of the onion and celery and mix.
  • Add enough mayonnaise to just coat the mixture, Fold.
  • Add salt and pepper to taste.
  • Add more onion, celery and salt, to taste until you have the flavor just like you like it. You'll need to add more mayo also, but not too much at a time. You don't want the mixture to get runny.
  • Lightly toast the buns or bread.
  • Top with lettuce and tomato, followed by a large serving of the chicken salad.
  • Add top bun and enjoy!

Notes

Also great made with turkey.

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 206mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1389IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 6mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)