Burgers and Sandwiches

Pepper Burgers

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Nothing says summer like the smells coming off the barbecue. I will grill all year round – I’ve grilled filet mignon steaks for Christmas.

Of course hamburgers are one of the most often grilled item and with just a little bit of prep and a tip with the seasonings, you can have a gourmet burger at home.

I usually double my burger recipes, cook off what is needed and freeze the rest of them (flat on a lined sheet tray, then bag them up when frozen) so I can pull one out when I am in the mood.

Start by gathering all of your ingredients. I used some cilantro the day before. I chopped up the whole bunch so it was ready for the next time I had use for it.

Chop your peppers, onion, and cilantro if you already have not. Put all of your ingredients in a bowl.

Mix it all together (no salt and pepper yet), and divide into how many burgers you want.

A note about mixing: mix only until the ingredients are all incorporated. Over mixing ground beef tends to make it tough.

Start making your burger patties. When you form your patties, make sure the middle is thinner than the edges. When ground beef cooks, it pushes the juices to the middle, plumping up the middle of the patty. So, if your patties start out perfectly even in thickness all the way across, you will end up with swollen burgers in the middle.

Once your patties are formed, it is time to add the salt and pepper to both sides of the patties. By adding it to the outside of the meat, you get that really good restaurant grilled taste.

As I mentioned, I generally make double the amount of burgers I need and freeze what don’t get eaten for easy grilling later. Usually I will lay the burgers that I’m not going to cook on a lined sheet tray and freeze them until frozen, then bag them up.

This time I cooked all 8 burgers. Plus I made them the day before. To save space in my refrigerator, I decided to put these on a plate, but I needed to stack them. In order for them not to stick to one another, I put a piece of parchment paper in between the layers.

Ok, you are ready to cook your burgers. I will use a grill any day over a pan on the stove or in the oven. I prefer charcoal over gas, it just gives it a much better flavor. But use what you have available to you.

Today was really windy and cool and I have a small gas grill on the front patio that blocks the wind, so that’s where I cooked them.

Depending on how thick you made your burgers and how hot your grill is, depends on how long it will take to cook them. Generally it’s about 5 to 7 minutes per side with the lid closed.

Ok, I have to throw in the bit about food safety. Your burgers need to reach a minimum of 155 degrees to kill E-coli, which means your burgers will be cooked to medium.

If you are adding cheese, now is the time. Some people want cheese, some don’t, some are allergic to dairy. Some like pepper jack cheese, some like co-jack, mix it up and have fun with them.

Add your cheese and close the lid for the cheese to melt.

Now the fun part, the toppings. Get creative and add toppings that your really enjoy.

You can also wrap it in some lettuce for a bun-free (gluten-free) version. It’s a little more messy but a lot less filling.

I used my Sweet Pepper Sauce as my condiment on these Pepper Burgers.

Print Recipe

Pepper Burger

If you like peppers and burgers, this one is for you! They have a well balanced pepper flavor and you control the heat by removing the seeds and ribs from the jalapeno pepper.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: Burgers
Servings: 4 Burgers
Calories: 303kcal
Author: Eating With Deb

Ingredients

  • 1 pound ground beef 80/20
  • 3 tbsp onion fine diced (sweet yellow or red works great)
  • ½ each bell pepper fine diced (whatever color you have on hand works)
  • ½ can diced green chilies
  • ½ each jalapeno minced, remove seeds and ribs
  • 1 tbsp Worcestershire
  • Sea salt and black pepper

Instructions

  • Chop onion, bell pepper and jalapeno.
  • In a large bowl, add the beef, chopped peppers and onions, green chilies, and Worcestershire. Mix until combined.
  • Split mixture into 4 and patty. Make sure the center of the patty is thinner than the edges.
  • Sprinkle both sides of the patties with sea salt and black pepper.
  • Grill patties until done to your prefered doneness (no less than medium is recommended). If desired, add cheese and melt.
  • Top with your favorite toppings.
  • Enjoy!

Notes

Topping ideas:
Pepperjack or Co-jack cheese
Tomatoes
Pickled Jalapenos
Greens
Avocado slices
Pickles
Sweet Pepper Sauce

Nutrition

Calories: 303kcal | Carbohydrates: 4g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 123mg | Potassium: 448mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 3mg

Chicken Cordon Bleu Burgers

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Chicken Cordon Bleu Burger

Spring is here, but because the weather isn’t cooperating, there haven’t been many days that I’ve wanted to go outside and grill yet. I’m craving grilled burgers but still wanting some of the colder weather comfort food.

Making Chicken Cordon Bleu is a process, but a tasty dinner that’s well worth it. To make it a lot easier, I turned it into a burger that you can cook in a pan on the stove top with the wonderful flavors of Chicken Cordon Bleu and satisfies my burger and comfort food cravings.

This is a great burger to make in the spring, fall, or winter when you aren’t using your grill. The patties are a little soft and won’t hold up well on an outdoor barbecue.

Chicken Cordon Bleu Burgers Ready to MIx

This is a very quick meal. Just mix the burger ingredients together and make 4 patties. Put those on a plate and collect your buns and toppings.

Chicken Cordon Bleu Burgers Ready to Cook

You could prepare everything the day before and come home to a dinner almost ready to eat.

Chicken Cordon Bleu Burgers Cooking

When you are ready to cook these, heat up a large, nonstick pan over medium low heat and add a little olive oil.

Cook on each side about 4 to 5 minutes with a lid on the pan. The chicken patties should reach and internal temperature of 165 degrees.

When your chicken patties are cooked, remove them from the pan and set aside for a minute or 2. Put your ham in the pan and cook on both sides for about 1 minute to heat through.

Put the ham on top of the chicken patties and return them to the pan. Top with cheese and put a lid on the pan. You can turn off the burner. It’ll only take a minute or so to melt the cheese.

I set this aside and toast the burger buns and heat up the marinara sauce in the microwave.

Build your burger and Enjoy!

Chicken Cordon Bleu Burger
Print Recipe

Chicken Cordon Bleu Burger

This recipe combines my love of Chicken Cordon Bleu and Burgers. Perfect to make in the winter since it works best to cook these in a pan on the stove top.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Burgers, Chicken, Chicken Cordon Bleu, Cordon Bleu
Servings: 4 people
Calories: 388kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Large nonstick sauté pan and spatula

Ingredients

Burger Ingredients

  • 1 pound ground chicken
  • ¼ cup bread crumbs
  • ¼ cup marinara sauce
  • 1 tsp basil
  • 1 tsp sage
  • ¼ tsp sea salt
  • ¼ tsp black pepper

For Cooking:

  • 1 tbsp olive oil

Toppings:

  • 4 slices mozzarella
  • 4 slices ham thin sliced
  • 4 each burger buns
  • 8 tbsp marinara sauce warmed up
  • Fresh spinach

Instructions

  • Mix all burger ingredients together, divide into 4 patties.
  • Heat a large nonstick sauté pan on medium low heat and add 1 tablespoon olive oil to the pan. Add the 4 patties, top the pan with a lid, and cook on each side about 4 minutes, make sure patty reaches 165 degrees.
  • Remove from heat and set aside.
  • Add the ham to the pan and cook on both sides a minute or 2.
  • Put ham on top of the burger patties and return to the pan. Top with a slice of mozzarella, cover the pan, turn off heat and melt the cheese for a minute or 2.
  • Time to build the burgers.
  • Toast the burger buns and smear 1 tablespoon of marinara on each side of the bun.
  • Put the burger on the bottom bun, top with fresh spinach and the top bun.
  • Enjoy!

Nutrition

Calories: 388kcal | Carbohydrates: 9g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1015mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg

Italian Beef

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Italian Beef Sandwich

If you’ve never had an Italian Beef Sandwich from Chicago you are in for a treat. The closest I can compare it to is a French Dip but with a lot more flavor. I don’t recall the Italian Beef Sandwiches I used to get in Chicago having bell peppers and mushrooms, but I think they are a great addition. It’s your call though. Definitely don’t omit the pepperoncinis.

This recipe is as simple as throwing everything in the slowwcooker, turning it on and walking away. I often get everything ready the night before and keep this in my refrigerator so I only have to pull it out the next morning and turn it on.

I recommend using a sirloin roast, but a chuck roast will work too. Be sure to trim as much of the outer fat off the chuck roast as  you can.

After cooking on high for 2 1/2 hours, flip the roast over and stir things around. It’s not necessary, but if you can, it will help distribute all the flavors and juice throughout the meat.

After cooking for 5 hours, pull the roast out and pull/shred the beef. Return it back to the slow cooker, reduce the heat to low and cook for another hour. By shredding and letting it cook longer, the flavors get infused throughout the meat. You can let it cook longer after shredding, the meat will be more flavorful and tender.

It’s time to eat!

Toast a hearty bun with some mozzarella cheese on it if you desire. Add the meat and veggies, I always add more pepperoncinis to my sandwich and a side of the juice to dip my sandwich in.

Enjoy!

Italian Beef Sandwich
Print Recipe

Italian Beef

One of the things I really loved about Chicago was getting a great Italian Beef Sandwich. I haven't been there in many years but sometimes crave Italian Beef, so I decided I had to come up with a recipe. Make sure you have a sturdy bun, this is a sloppy sandwich, toast and melt some mozzarella cheese on it. I always add more pepperoncini to my sandwich.
Prep Time10 minutes
Cook Time6 hours
Course: Lunch, Sandwich
Cuisine: American
Keyword: Beef, Sandwich, Slow Cooker
Servings: 6 sandwiches
Calories: 308kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart slow cooker
  • Cutting board and knife

Ingredients

  • 2 pound beef roast
  • 2 cups pepperoncini
  • 1 each bell pepper julienned
  • 4 cups mushrooms sliced
  • ½ each onion sliced into half moons
  • 2 packets zesty Italian dressing mix Good Seasonings Brand works great
  • 2 cups beef stock

Instructions

  • In the bottom of a slow cooker crock (4 to 6 quart) layer the vegetables and pepperoncini. Add the beef roast and sprinkle on the Italian seasoning packets. Pour the beef stock around the edges.
  • Turn slow cooker on high and cook for 2 1/2 hours.
  • Flip roast over and stir around veggies and juice. Cook on high for another 2 1/2 hours.
  • Remove roast from the slow cooker and pull/shred the roast. Return the meat back to the slow cooker, reduce heat to low and cook another hour.
  • Put on a toasted bun with melted mozzarella cheese.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 308kcal | Carbohydrates: 5g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 289mg | Potassium: 959mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 4mg

BBQ Rib Burgers

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BBQ Rib Burger with Peppery Bacon Relish

If I have leftover ribs, I often pull the meat off the bones and freeze the meat for future use. Adding the rib meat, like meat from my Smoked Ribs with a Cocoa Dry Rub, to ground beef helps rehydrate the rib meat and offers a different texture and a wonderful smoky flavor to a grilled burger.

Making these burgers are as simple as putting all the ingredients in a bowl and mixing them together. Mix only until everything is just mixed together, if you overmix you’ll end up with a tough burger.

When forming burger patties, it is important to make the center of the patty thinner than the edges. Burgers plump when cooking and the thinner center will help ensure an even thickness when done.

Time to grill. I find with my burgers, if I cook them over medium, direct heat, it takes about 5 minutes per side to reach the perfect doneness. Too hot and they cook too fast and you risk burning them, too cool and it takes quite a bit longer, plus they don’t turn out as firm.

If you want cheese, in the last minute when toasting the buns on the grill, top the burgers with cheese and close the lid.

 

BBQ Rib Burger with Peppery Bacon Relish

Top the burgers with the toppings of your choice.

This time I used my Peppery Bacon Relish as my condiment but my Sweet Pepper Sauce works well too.

Serve these with Grilled Loaded Potatoes or Dilly Potato Salad with Radishes for a delicious summer barbecue meal.

Enjoy!

BBQ Rib Burger with Peppery Bacon Relish
Print Recipe

BBQ Rib Burgers

This is a very easy way to use any leftover grilled ribs you may have. The rib meat gets rehydrated in the ground beef and adds a wonderful flavor and texture to burgers.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Barbeque, Burgers, Ribs
Servings: 4 people
Calories: 501kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Plate to put raw burgers on

Ingredients

  • 1 pound ground beef 80/20
  • 1 cup leftover cooked rib meat chopped
  • 2 tbsp barbecue sauce
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 1 tbsp onion flakes dry
  • ½ tsp granulated garlic

Instructions

  • Mix all ingredients together and form 4 patties, making sure to indent the center of each patty.
  • Cook on barbecue over medium heat about 5 minutes per side until internal temperature reaches 155 degrees.
  • Top with your favorite toppings.
  • Try this with Peppery Bacon and Onion Relish as a spread on the bun.

Nutrition

Calories: 501kcal | Carbohydrates: 5g | Protein: 29g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 3g | Cholesterol: 125mg | Sodium: 343mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

Chile Lime Burgers

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Chile Lime Burger

Nothing says summer more than lighting up that backyard barbeque. Of course, plain burgers are great, but if you are going to patty up your own burger, why not add other ingredients to the ground beef.

First make a quick condiment for your burger. Combine sour cream, lime juice and zest, cilantro, green chiles, and salsa. That’s it.

I also get my toppings ready to go.

Now get your burgers ready. Mix ground beef with jalapenos, cilantro, onions, green chiles, taco seasoning, chipotle powder for a little kick, lime juice and zest, and some crumbled cotija cheese. Cotija cheese can be found with the other Mexican style cheeses in the cheese department. If you cannot find it, you could replace it with a mild feta or top your burgers with some sliced co-jack. Or omit the cheese all together.

Burgers plump when you cook them, so when forming the patties, make sure the center is thinner than the edges. This will help ensure an even thickness when cooked.

Time to get grilling. Gas or charcoal? Well, use whatever you have. I happen to have both and today it was quite windy. I have a small gas grill on a patio that is somewhat blocked from the wind, so that is what I used. Otherwise I certainly would have used charcoal for that extra little smoky flavor charcoal provides.

It only takes about 5 minutes per side over medium to medium low heat with the lid closed.

During the last couple of minutes, I like to toast the burger buns, and if I’m topping my burger with cheese, this is when I do that too.

Now it’s time to build your burger however you desire.

Enjoy!

Chile Lime Burger
Print Recipe

Chile Lime Burgers

This is a refreshing Tex-Mex style burger with lime, green chiles, and a little heat from a jalapeno and chipotle powder. Great for summer grilling.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Keyword: Burgers, Grilling, Southwest Burgers, Whats for Dinner
Servings: 4 people
Calories: 369kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Small bowl and whisk
  • Barbeque (gas or charcoal)

Ingredients

  • 1 pound ground beef 80/20
  • 1/3 cup cotija cheese crumbled
  • 1 each jalapeno seeds and ribs removed, chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp onion chopped
  • 2 tbsp green chiles
  • ½ tsp taco seasoning
  • ¼ tsp chipotle powder
  • ½ each lime juice and zest

Topping/Spread

  • 1/3 cup sour cream
  • ½ each lime juice and zest
  • 1 tbsp cilantro chopped
  • 1 tbsp green chiles
  • 2 tbsp salsa

Burger Toppings

  • 1 each avocado
  • 1 each tomato
  • 4 each leafs of lettuce
  • 4 each burger buns

Instructions

  • Combine burger ingredients until just mixed in. Do not overmix or your burgers will be tough. Divide into 4 and form 4 patties. Be sure to indent the center. When burgers cook, they plump. Forming an indent will help ensure you don’t have bloated burgers.
  • Combine topping/spread ingredients.
  • Slice tomato, wash and pat dry lettuce leaves, and slice burger buns.
  • Grill burgers over medium heat about 5 minutes per side until they reach an internal temperature of 155 degrees.
  • In the last minute or so, grill the burger buns.
  • Build your burger. I like to put sauce on both sides of the bun, then the burger, tomato, avocado, and lettuce.

Nutrition

Calories: 369kcal | Carbohydrates: 3g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 340mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg