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Blue Cheese Celery Slaw

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This Blue Cheese Celery Slaw recipe was created as a topping for these Spicy Buffalo Chicken Burger and serving bed for these Buffalo Chicken Meatballs. It is crisp, creamy, and cooling which is exactly what you want paired with spicy buffalo sauce. After we created the recipe we found that it is also a delicious side dish for any spicy foods, especially buffalo chicken wings, or a great extra topper with Buffalo Chicken Dip or Buffalo Chicken Nachos.

Celery slaw with blue cheese served over a buffalo burger.

Mandoline Slicer

If you have a mandoline slicer it makes REALLY quick work of thinly slicing the celery. If you don’t have one, this mandoline from OXO is the one I have. It is great for any home cook and is inexpensive, usually under $35.

Mandolin slicer with thin sliced celery on the cutting board.

I like to cut the celery on a bias (angled) for this recipe. To do this on the mandoline I like to cut the tip of the celery at an angle and then continue to the mandoline slicer using the smallest setting.

How To Make Blue Cheese Celery Slaw

This is just a basic overview of the steps, for more info and measurements pop down to the recipe card.

Thinly sliced celery and chopped parsley added to a mixing bowl.

Step 1

Slice the celery and parsley.

Spoon resting in celery blue cheese slaw in a mixing bowl.

Step 2

Make the dressing and toss together.

Top view of a bowlful of celery slaw with blue cheese.

Step 3

Serve or pop in the fridge. Perfect on Grilled Buffalo Chicken Burgers.

Other Unique Burger Toppings

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Top view of a bowlful of celery slaw with blue cheese.

Blue Cheese Celery Slaw Recipe

This Blue Cheese Celery Slaw recipe was created as a topping for these Spicy Buffalo Chicken Burger or serving bed for Buffalo Chicken Meatballs. It is crisp, creamy, and cooling which is exactly what you want paired with spicy buffalo sauce.
Also makes a great crispy side dish!
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 3 cups (heaping) thinly sliced celery - cut on the bias (a mandoline is great for this job)
  • 2 Tbsp. fresh Italian parsley - chopped
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup crumbled blue cheese
  • 1 tsp. white wine vinegar
  • ½ tsp. Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ tsp. pepper

Instructions
 

  • In a medium bowl, combine the mayo, sour cream, blue cheese, vinegar, mustard, salt and pepper. Stir to thoroughly combine and try to break up the larger pieces of blue cheese.
    ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled blue cheese, 1 tsp. white wine vinegar, ½ tsp. Dijon mustard, ¼ teaspoon kosher salt, ⅛ tsp. pepper
  • Add in the thinly sliced celery and parsley and toss to incorporate.
    3 cups (heaping) thinly sliced celery, 2 Tbsp. fresh Italian parsley
  • Serve immediately or refrigerate.
    Perfect topper for Buffalo Chicken Burgers.
Did you make this recipe?Connect with me and let me know by commenting below!
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Really Good Tuna Salad Sandwiches

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Making Tuna Salad Sandwiches is one of the easiest meals to throw together, especially if you keep good canned tuna in your pantry. The nice thing about this recipe is that you probably already have all of the ingredients on hand; canned tuna and onions in the pantry, celery, mayo, relish, and Dijon in the fridge, and seasonings in your spice cabinet. So it can become a last minute dinner or lunch… any time!

Tuna salad on a croissant with lettuce and tomato

This Tuna Salad recipe is so simple mix together and can be served on bread, croissants, crackers or a bed of lettuce. It even makes amazing Tuna Melts!

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Canned Tuna

Since this is the main ingredient in Tuna Salad Sandwiches you want to make sure and buy a high quality canned tuna. We have found that Albacore Tuna has the best flavor and texture combo. Also look for tuna packed in water, not oil for this recipe.

Not all canned tuna brands are created equally. We like to look for brands that are wild caught using sustainable practices, such as pole-and-line, troll.

A can of solid white albacore tuna packed in water

You might also find some terms to describe the tuna:

  • White: This refers to albacore tuna.
  • Light: This label can include a variety of tuna species; it’s often skipjack, but may also be a mix of skipjack, yellowfin, bigeye, or tongol.
  • Chunk light: This means it is light tuna (see above) in smaller pieces, instead of a packed filet.

Here are some brands that we have found to be amazing:

  1. Kirkland Albacore Solid White Tuna (Costco)
  2. Bumble Bee Solid White Albacore Tuna (readily available)
  3. Trader Joes Albacore Solid White Tuna
  4. Sea Tales, Scout, Good & Gather (Target), and Star-Kist has also received high praise from Bon Appetite

Ingredient Details

Tuna – read more about canned tuna above.

Mayonnaise – this is the base for the creamy dressing on your tuna salad sandwich. Use a high quality mayo, not miracle whip, for your dressing. We have found that Hellmann’s and Aldi brand are two great mayo’s!

Celery – adds a nice crunch to the tuna salad mixture. Make sure to dice the celery so you don’t end up with huge chunks in the mix.

Ingredient to make tuna salad sandwiches on a table.

Onion – we have found that red onion is our favorite in tuna salad. If you have an onion that is really strong, you can cut a chunk off the onion, then rinse it under cool water before dicing it. This rinses away the enzyme that will have the raw onion taking over your dish.

Pickle Relish – we recommend using sweet pickle relish, but if you prefer a dill pickle relish that will work too.

Dijon Mustard – mixes perfectly with the mayo to make a creamy tuna salad. It also adds a vinegary tang to the dressing.

Spices/Seasonings- a mix of onion powder, garlic powder, kosher salt and black pepper is all you need to season up the tuna salad.

Watch The Recipe

How To Make Simple Tuna Salad

These are simple picture instructions for making your Tuna Salad. For more detailed instructions and measurements, skip down to the recipe card.

drained tuna in a bowl

Step 1

Drain the tuna in fine mesh sieve.

tuna salad mixed together in a bowl

Step 2

Mix the dressing. Add tuna, onions and celery to dressing and stir to combine.

Tuna Salad Sandwich on a croissant

Step 3

Build Tuna Salad Sandwiches.

Serving

There are a few ways you can serve and eat Tuna Salad. The most classic is building a Tuna Salad Sandwich. Use bread or croissants and layer with lettuce, salted and peppered tomato slices and scoops of tuna salad (pictured above).

Some other options are:

  • Tuna Melt
  • Scoop up tuna salad with crackers, like Ritz Crackers or Club Crackers
  • Lightly dress lettuce with vinaigrette (House Vinaigrette from Aldi is our favorite), then add scoops of tuna salad on top.

Storing

Just like chicken salad, tuna salad gets better in the fridge (within reason!!). Store in the fridge, in an airtight container, for up to 4 days.

Tuna Salad in a bowl with bread and fruit in the background

Recipe Tips to Remember TL;DR

Too long didn’t read, here are the things to remember when making the best Tuna Salad recipe:

  1. Use a high quality Chunk White Albacore Tuna, see the list above.
  2. Buy tuna packed in water, not oil.
  3. Thoroughly drain the water from the tuna for the most flavor.
  4. Dice the onions and celery so they are not huge chunks in the mix.
  5. Use a high quality mayonnaise for best flavor (Hellmann’s or Aldi Brand).

More Sandwich Recipes

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Rate This Recipe→
Tuna Salad Sandwich on a croissant.

Tuna Salad Sandwich Recipe

A super simple Tuna Salad Recipe that is great for Tuna Salad Sandwiches! Canned Solid White Albacore Tuna is mixed with celery, onions and a little relish in a mayo and Dijon dressing.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
Calories: 360kcal
Author: Susie Weinrich

Ingredients

Tuna Salad

  • 4 cans (4-5 oz each) chunk white albacore tuna - packed in water, drained well
  • ¾ cup mayonnaise
  • ¾ cup celery - finely diced
  • ¼ cup red onion - heaping cup, finely diced
  • ¼ cup sweet pickle relish
  • 1 ½ tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Serving

  • Bread
  • Lettuce & Tomato

Instructions
 

  • Place the tuna in a fine mesh sieve and press down with the back of a fork or spoon to drain as much liquid from the tuna as possible. (The key to a really good, flavorful tuna salad is to make sure your tuna is completely drained of all liquid).
    4 cans (4-5 oz each) chunk white albacore tuna
  • After draining, leave the tuna in the sieve and set it aside to continue to let it drain while you prepare the other ingredients.
    drained tuna in a bowl
  • In a medium size bowl combine the remaining ingredients (mayo, celery, onion, pickle relish, Dijon mustard, garlic powder, onion powder, salt & pepper) and stir to thoroughly combine.
    ¾ cup mayonnaise, ¾ cup celery, ¼ cup red onion, ¼ cup sweet pickle relish, 1 ½ tablespoon Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Add in the drained tuna and fold it into the mayo mixture until combined.
    tuna salad mixed together in a bowl
  • To serve, cut a croissant in half or lightly toast your bread of choice. Top with a generous amount of tuna salad, lettuce, tomato and cheese (optional).
    Tuna Salad Sandwich on a croissant.

Recipe Tips and Notes:

Recipe Tips to Remember: 
  1. Use a high quality Chunk White Albacore Tuna, see the list above.
  2. Buy tuna packed in water, not oil.
  3. Thoroughly drain the water from the tuna for the most flavor.
  4. Dice the onions and celery so they are not huge chunks in the mix.
  5. Use a high quality mayonnaise for best flavor (Hellmann’s or Aldi Brand).
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 360kcal | Carbohydrates: 5g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 939mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

German Style Potato Salad

by 1 Comment

The way this German Potato Salad is made has the warm vinegar and bacon dripping dressing permeating the potatoes to the core, making them so flavorful. The creamy cooked potatoes pair perfectly with the sauteed onions and crispy bacon. It is a potato side dish that is served warm and goes great with just about any protein, especially if it comes off the grill!

Serving spoons resting inside the German potato salad serving bowl.
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You’ll Love This Recipe For German Potato Salad

This is going to be one of the best German Potato Salad Recipes you have ever had! The flavor runs deep here!

  • The way this recipe is made has the warm vinegar and bacon dripping dressing permeating the potatoes to the core, making them so flavorful.
  • There is a perfect balance of textures; the creamy cooked potatoes pair perfectly with the sauteed onions and crispy bacon.
  • We don’t stop with just the flavors of potato, bacon and onion… the dish is finished off with a fresh sprinkling of parsley and chives.

German vs. American Potato Salad

American Potato Salad is more of a mayonnaise based side dish. It is creamy in consistency and generally has hard boiled eggs, celery, green onions and sometimes relish mixed in. It is made with russet potatoes that are peeled. Also it is served cold.

a large bowl of potato salad
American Potato Salad
Top view of a large serving bowl that has chopped chives sprinkled over German potato salad with serving spoons resting inside.
German Potato Salad

German Potato Salad is a vinegar based potato side dish mixed with bacon and onions. It has a tart and tangy flavor and is traditionally served warm. It is made with a thinner skinned potato that doesn’t need to be peeled.

Although they are very different recipes, they both make a great side dish served with any BBQ or grilled dishes.

Warm German Potato Salad Ingredients

Bacon & Bacon Drippings – buy a thick cut bacon for this recipe. It creates a great texture contrast to the potatoes. Cook it up crispy and MAKE SURE YOU RESERVE THE BACON DRIPPINGS for the sauce!

Onion – a yellow or white onion will work great for your German Potato Salad. Dice it and sauté in the bacon drippings.

Chives – the chives add another onion flavor, and a freshness to the dish.

Parsley – also adds a freshness to the recipe.

Ingredients for German potato salad.

Vinegar – white vinegar is perfect for the dressing (you can also sub apple cider vinegar). It will seem like a lot of vinegar but the flavor is balanced perfectly with the sugar added and the salty bacon. (which is similar in this recipe for Ham Balls!)

Sugar – balances the harsh tartness of the vinegar and the saltiness of the bacon and bacon drippings.

Kosher Salt – you might think, this is going to be too much salt with the bacon. Trust me the potatoes can take the extra salt. But make sure you use kosher salt that is less salty than iodized table salt. If you are using iodized, cut the salt in half.

Stone Ground Mustard – adds a nice layer of flavor and helps emulsify the dressing a little.

Smoked Paprika – a perfect flavor to pair with the smoky bacon and the tart vinegar.

Best Potatoes For German Potato Sala

For this German Potato Salad you will want to use a thin skinned potato that you don’t have to peel, a baby red potato or Yukon Gold potato is perfect!

If you can find really tiny Baby Red potatoes or Yukon Gold potatoes, grab those! They will be about the size of a ping-pong ball. Sometimes they come in a mixed bag. (pictured below)

a bag of small yukon gold potatoes (from Target)

If you can’t find the really tiny potatoes, buy the smallest Red potatoes or Yukon gold potatoes that you can find. Then cut them into about 1.5 inch pieces.

A russet potato is not what you want. However if it is what you have, simply peel them and cut them into 1.5 inch pieces.

How to Make German Style Potato Salad

cooked bacon

Step 1

Boil the potatoes and pan fry the bacon.

Diced onions in a liquid mixture simmering in a skillet.

Step 2

Sauté the onions in the reserved bacon drippings.

Wooden spoon stirring onions and a seasoned liquid mixture together as it heats up.

Step 3

Make the dressing.

Diced crispy bacon and halved cooked potatoes added to the skillet onion mixture.

Step 4

Simmer potatoes and half the bacon in dressing so they absorb the dressing!

Diced chives, crispy bacon and cooked halved potatoes added to a mixing bowl.

Step 5

Toss it all together!

Hot German Potato Salad Recipe Tips

Too Long, Didn’t Read – here are some tips for making The Best German Potato Salad.

  • Use small potatoes with thin skin so you don’t need to peel the potatoes. Tiny Yukon Gold or Red New potatoes work great.
  • Use a thick quality bacon for amazing flavor. Cook until crispy, but not burned!
  • Reserve the bacon drippings to make the dressing!
  • Use kosher salt! But if you need to use iodized table salt, start with half the amount. Then taste and add more as needed.
  • Taste before serving for flavor adjustments – extra salt, chives, etc…
  • If you accidentally overcook the potatoes – make red mashed potatoes instead.

Serving

Serve the German Potato Salad warm, right when it is done! Pair it with any of these main entrees for an amazing dinner:

Storing and Reheating

Store any leftover German Potato Salad in and air tight container in the fridge, for up to 4 days. To reheat add a couple tablespoons of water or broth and reheat on the stove top in a skillet or in the microwave.

Top view of a large serving bowl that has chopped chives sprinkled over German potato salad with serving spoons resting inside.

More Potato Recipes

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Top view of a large serving bowl that has chopped chives sprinkled over German potato salad with serving spoons resting inside.

Best German Potato Salad Recipe

An authentic recipe for German Potato Salad that is served warm. Small potatoes are mixed with thick and crispy bacon and tossed in a tart and tangy vinegar based dressing with mustard, parsley and chives.
Perfect cook out side dish!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 350kcal
Author: Susie Weinrich

Ingredients

  • 2 ½ lbs. baby red potatoes or Yukon gold - do not peel, cut in ½, cut larger potatoes into 4 pieces
  • 7 slices thick cut bacon - cooked crispy – reserve the cooking grease!!!
  • 1 yellow onion - diced
  • ½ cup white vinegar
  • ¼ cup water
  • 1 Tbsp. stone ground mustard
  • 3 Tbsp. sugar
  • 1 ½ tsp. kosher salt - see notes
  • ¼ tsp. ground black pepper
  • ¼ tsp. smoked paprika - more to taste
  • 2 tablespoon chopped fresh parsley
  • 1-2 tablespoon chopped fresh chives

Instructions
 

Time Saving Cooking Tips

  • To save time on this recipe do a few steps simultaneously:
    While the potatoes are boiling you can fry the bacon.
    While the bacon is frying you can mix up the vinegar, water, mustard, sugar, salt and pepper in a bowl.
    While the potatoes are simmering in the vinegar/onion mixture, chop up the chives and parsley.

Warm German Potato Salad

  • Place potatoes and 1 Tbsp. kosher salt in a large pot and add water to cover by at least 1-2 inches.
    2 ½ lbs. baby red potatoes or Yukon gold
  • Bring to a boil and then simmer until the potatoes are easily pierced with a fork (about 8-10 minutes). Don't over cook the potatoes or they will fall apart, and the potato salad will be mushy.
  • Drain the potatoes and then pour them back in the empty pot and pop the lid on. Set aside (off heat).
    The residual heat from the pot will continue to slightly cook the potatoes and will remove some of the water content.
  • RESERVE THE BACON DRIPPINGS!
    In a large skillet fry the bacon over medium heat until crisp. Transfer cooked bacon to a plate lined with paper towels. Coarsely chop or crumble the bacon when it is cooled.
    Leave the bacon grease in the skillet on the stove top.
    7 slices thick cut bacon
  • Add the diced onion to the bacon grease and cook over medium-low heat for about 5-8 minutes or until softened.
    1 yellow onion
    Diced onions in a liquid mixture simmering in a skillet.
  • Measure in the vinegar, water, mustard, sugar, salt and pepper and bring to a boil. Simmer the mixture for 4-5 minutes until starting to reduce.
    ½ cup white vinegar, ¼ cup water, 1 Tbsp. stone ground mustard, 3 Tbsp. sugar, 1 ½ tsp. kosher salt, ¼ tsp. ground black pepper
  • Add the cooked potatoes and ½ the crumbled bacon to the vinegar mixture. Cook while gently tossing the potatoes over medium-low heat until the potatoes are heated through and have absorbed most of the dressing (about 5-8 minutes)
    Diced crispy bacon and halved cooked potatoes added to the skillet onion mixture.
  • Transfer the warm potato salad to a serving dish and sprinkle with the smoked paprika, remaining bacon, chopped parsley and chives.
    ¼ tsp. smoked paprika, 2 tablespoon chopped fresh parsley, 1-2 tablespoon chopped fresh chives
    Diced chives, crispy bacon and cooked halved potatoes added to a mixing bowl.
  • Toss the mixture gently to combine and serve immediately.
    Top view of a large serving bowl that has chopped chives sprinkled over German potato salad with serving spoons resting inside.

Recipe Tips and Notes:

Potatoes for German Potato Salad – I like to use very small red potatoes, they will be about the side of a ping-pong ball. Or sometimes I can find bags of mixed tiny Yukon gold potatoes and red potatoes (pictured above).
If you can’t find the really small potatoes, buy the smallest Red New or Yukon Gold potatoes and cut them into about 1.5 inch pieces.
 
SALT – make sure you use kosher salt so you don’t over salt the dish. If you need to use iodized table salt, cut the salt added by half, then taste and add more as needed.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 819mg | Potassium: 982mg | Fiber: 4g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg

Brunch Burger with Fried Egg and Bacon

by 3 Comments

Brunch is when breakfast and lunch collide, usually happening sometime between 10am-1pm. Which makes this Brunch Burger a perfect and unique brunch recipe! It is a meal than heartier than breakfast, but still has breakfast flavors like bacon, sausage and egg. It also makes a great breakfast-for-dinner menu, or super hearty breakfast option!

a brunch burger on a plate with fresh fruit to the side

You can make them full burger size, loaded with all the toppings. Or make them slider size and lay out a topping bar so people can make 2-3 different style of breakfast burger!

Ingredient Details

Ground Beef – buy a high quality ground beef to make the best burgers. Since this Brunch Burger is a combo of beef and sausage I recommend using an 85/15 or 90/10 ground beef. This will keep your burger juicy and flavorful without becoming greasy.

Sausage – a breakfast style sausage that comes in a roll is perfect for this recipe. It will give it a breakfast sausage flavor that is so tasty! If there are flavor options like “sage” or “spicy” by all means pick what your family will like.

ingredients for brunch burgers on a table

Worcestershire Sauce – adds a ton of flavor to your burgers!

Garlic – 1-2 raw garlic cloves always makes a huge impact on the flavor of burgers. We use this trick in a lot of burger recipes on Mom’s Dinner.

Parmesan Cheese – no need to go the extra mile and use expensive grated parmesan cheese for this burger patty. A “cheap” shaker type parmesan works great!

Seasonings – onion powder, kosher salt, black pepper

Buns – for serving we recommend buttering or oiling your buns and giving them al ight toast on the grill. A brioche bun is great for this burger, but any burger style bun that isn’t overly heavy will work.

Toppings – just about any cheese slice that melts well will work here, we especially love Gouda to add an extra layer of flavor. Also lettuce/greens and sliced tomato is great. Crispy bacon and an over easy egg give this brunch burger a nod to breakfast. You can optionally add the garlic aioli (highly recommend!) as the sauce.

These burgers would also be amazing topped with Bacon Jam!

How To Make Brunch Burgers

raw brunch burger mixture

Make the brunch burger mixture

Combine all the burger ingredients and lightly mix

raw brunch burger patties formed to grill

Form into patties

Whether you want larger burgers or slider size, form the patties about 1 inch larger than the bun you are using. Make a dent in the middle to reduce shrinking.

grills on the burger

Grill + Cheese

Grill the burgers over direct heat about 4-5 mins per side, add the cheese and melt.

Brunch Burger Temperature

Unlike a classic burger that is made with all beef and can be cooked to a medium temp, this Brunch Burger contains sausage. So you will want to make sure it is cooked through to 165°F to be safe to eat.

cooked bacon

Make the eggs and bacon

Crispy up the bacon and fry the eggs while the burgers rest.

a brunch burger with lettuce, tomato, bacon, egg and garlic aioli

Assemble

Lay out the toppings and sauce and let each person build their own brunch burgers!

Serving

These Breakfast Style Burgers are great served with hashbrowns or crispy potatoes, fresh fruit and roasted asparagus or green beans.

Topping Ideas for Breakfast Burgers

The obvious are crispy bacon and an over easy egg, but here are some other ideas to top your Brunch Burger:

  • Bacon Jam
  • Fresh avocado slices
  • Grilled onion slices
  • Grilled bell peppers or poblano peppers
  • Sauteed mushrooms and onion
  • Thinly sliced ham or canadian bacon
  • Boursin cheese
  • Instead of buns you can use toasted bagels!

Tips for Burgers TL;DR

Too Long, Didn’t Read tips to remember when you are making these Brunch Burgers:

  1. Don’t over work the burger mixture.
  2. Form the brunch burger patty about 1 inch larger than the bun you are using. This allows for shrinkage on the grill.
  3. Make 6-8 larger burgers, or make 16 slider sized burgers.
  4. Press a clean thumb or small spoon in the middle of the burger to make a dent. This helps reduce the amount of shrinkage on the grill.
  5. Grill over direct heat for 4-5 minutes per side and cook to 165°F internal temp.
  6. Move the burger to indirect heat and add the cheese, cover the grill for 1 minute to melt.
  7. Choose a bun that is appropriate for your burger size and will not be "more bun than burger"

More Burger Recipes

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a brunch burger with lettuce, tomato, bacon, egg and garlic aioli

Brunch Burger Recipe

A seasoned beef & sausage burger is grilled to perfection and placed on a toasted bun with bacon, egg, cheese and a homemade garlic aioli!
Can be made into 6-8 larger burgers, or 16 slider sized burgers.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Grill Prep: 15 minutes
Total Time: 45 minutes
Servings: 8 burgers
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Brunch Burger

  • 1 lb. ground beef - 85/15
  • 1 lb breakfast roll sausage - Jimmy Dean or similar is great
  • 2 Tbsp. Worcestershire sauce
  • ½ cup grated parmesan cheese - "cheap"shaker kind is fine for this recipe
  • 1 large clove garlic - minced
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt
  • ½ tsp. pepper

Serving

  • 6-8 slices cheese - Cheddar, Provolone, Gouda, etc…
  • 12-16 slices bacon - cooked crisp and drained
  • 6-8 eggs - sunny side up or over easy
  • arugula - or greens, lettuce
  • sliced tomato
  • brioche buns - or hamburger buns

Optional – Garlic Aioli

Instructions
 

  • Preheat the grill for high direct heat.
  • To make the burgers, lightly combine the ground beef, breakfast sausage, Worcestershire, parmesan cheese, minced garlic, onion powder, salt and pepper.
    1 lb. ground beef, 1 lb breakfast roll sausage, 2 Tbsp. Worcestershire sauce, ½ cup grated parmesan cheese, 1 large clove garlic, 1 teaspoon onion powder, ¾ teaspoon kosher salt, ½ tsp. pepper
  • Form into 6-8 patties (depending on how large you want them). You can also make 16 slider size patties.
    Pro Tip: make your patties about ½-1 inch larger than your bun, this allows the patty to shrink a little on the grill but still fit your bun perfectly!
  • Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill!
  • Once the grill is hot, place the burgers on the grill and grill over direct heat for approximately 4-5 minutes per side.
    The burgers should reach 165℉ internal temp.
  • During the last minute of cooking time, optionally move the burgers to indirect heat, then top the burgers with the cheese and close the lid to let the cheese melt for 1 minute.
    6-8 slices cheese
  • Remove burgers from the grill and allow to rest for 4-5 minutes before serving.
  • While the burgers are resting, lightly fry an egg (sunny side up or over easy) for each burger (this takes about 3-4 minutes - you want the middle runny).
  • To serve, place a generous amount of garlic aioli on the top bun, on the bottom bun add the arugula, tomato, burger, fried egg and crisp bacon.

Optional Garlic Aioli

  • To make the aioli, add all of the ingredients to a small bowl and mix until thoroughly combined.
    ¾ cup mayonnaise, 1 garlic clove, ½ tablespoon fresh lemon juice, 1 tsp. paprika

Recipe Tips and Notes:

ADDITIONAL TOPPING IDEAS: 
  • Bacon Jam
  • Fresh avocado slices
  • Grilled onion slices
  • Grilled bell peppers or poblano peppers
  • Sauteed mushrooms and onion
  • Thinly sliced ham or canadian bacon
  • Boursin cheese
  • Instead of buns you can use toasted bagels!
Did you make this recipe?Connect with me and let me know by commenting below!
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Mexican Firing Squad Cocktail

by 2 Comments

I may have unlocked a new favorite tequila cocktail for summer and fall… ok really it is the perfect drink for any time of year. It is called the Mexican Firing Squad and is a mix of Reposado or Silver Tequila, grenadine, lime juice and Angostura bitters. It is a super balanced cocktail that is slightly tart, slightly sweet, and has a light punch of spiced warmth from the bitters.

Mexican Firing Squad Drink

Ingredient Details

Tequila – use a reposado tequila for more of a spiced cocktail, use a silver tequila for more of a clean tasting cocktail. I would also recommend a mid to higher priced or nicer tequila for this cocktail.

Grenadine – this is a cherry flavored syrup that is traditionally used in cocktails like a Corona Sunrise, as well as for making a Shirley Temple and Roy Rogers. It is pretty sweet and flavorful, but using just .75 oz in this cocktail is perfect balanced with the tart citrus of the lime juice.

Ingredients for Mexican Firing Squad Cocktail

Fresh Lime Juice – as in any tequila cocktail that has lime, like a Classic Margarita, always use fresh squeezed lime juice!

Angostura Bitters – if you haven’t used bitters, you are in for a treat! They are not “bitter” as the name suggests. Bitters are actually super spiced liquid that tastes/smells of clove, cinnamon and sweetness. They are traditionally used in an Old Fashioned (my fave) or Manhattan.

Angostura is one of the original brands of bitters, it is the one we prefer to buy.

More “Sophisticated” Tequila Cocktails To Try

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a rocks sized glass with a Mexican Firing Squad Drink

Mexican Firing Squad Cocktail Recipe

A tequila cocktail that is mixed with grenadine, lime juice and bitters. It is fruity, citrusy with a hint of spice.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Add ice to a cocktail shaker and measure in all the ingredients.
    2 oz Reposado or Silver Tequila, .75 oz grenadine syrup, .75 oz fresh lime juice, 3-4 dashes Angostura Bitters
  • Pop the lid on and shake vigorously for 20 seconds.
  • Strain into a rocks sized glass that is filled with ice.
  • Optionally garnish the glass and enjoy!
    Luxardo (brandied) cherry or maraschino cherry or lime wedge
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Tender Oven Baked Country Style Ribs

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Let’s say you find the most beautiful marbled boneless country style ribs in the grocery store and they are priced right!! But you are thinking how do I cook them?? This recipe for Tender Baked Country Style Ribs will show you exactly how and will become your go-to from now on. Braising these boneless ribs in a flavorful BBQ liquid and then glazing them with BBQ sauce ensures that they come out tender and juicy.

country style ribs baked and coated in bbq sauce

You may also find bone-in country style ribs at the grocery store, this recipe will work great for those too!

You are about to have an amazing BBQ dinner that didn’t break the bank and is pretty easy to put together!

Couldn't believe how tender the ribs turned out!! We will make these again! – John

[feast_advanced_jump_to]

Country Style Ribs

It is crucial that you have the “right” ribs for this recipe. If what you see in the grocery store are super light pink – almost white- without any marbling, SKIP THEM! They will turn out dry and tough. Buy some ground pork and make pork burgers instead!

dark pink or dark reddish boneless country style ribs
Boneless Country Style Ribs from Costco

What you want to find are dark pink – almost reddish – boneless country style ribs with some marbling and maybe even fat pieces. This will yield super tender and juicy Oven Baked Country Style Ribs!

There is also a country style rib that is bone-in. This recipe will definitely work with those as well!

Instant Pot Boneless Pork Ribs on a white plate with an electric pressure cooker in the background

Instant Pot Lovers!

You can also make super tender Country Style Ribs in your Instant Pot.

Get the recipe →

Ingredient Details

Boneless Ribs – sometimes called Country Style Ribs. See above for more details.

Chicken Broth, Worcestershire & Ketchup – just like the base of a BBQ sauce, you are making a flavorful braising liquid that starts with these three ingredients.

Garlic & Onion – these two are the flavor boosters. They are going to flavor the braising liquid and ribs while they cook for 1.5 hours.

ingredients to make baked country style ribs

Brown Sugar – again just like a BBQ sauce, balances the acidity in the braising liquid.

Spices – open up that spice cabinet! You are going to add some more flavor to these ribs; onion powder, chili powder, cumin, smoked paprika, kosher salt, and black pepper. Add some cayenne if you like a little heat on your ribs.

BBQ Sauce – use your family’s favorite BBQ sauce, or make the Mom’s Dinner Homemade BBQ sauce to slather on the ribs at the very end.

How To Bake Tender Boneless Ribs

dark pink or dark reddish boneless country style ribs

Prep Ribs

If your ribs came in a slab or are only perforated. Cut them into 1 inch by 5-6 inch strips.

boneless country ribs in braising liquid with onions

Make Braising Liquid

Mix the braising liquid; chicken broth, ketchup, Worcestershire, brown sugar and spices. Nestle in the ribs, garlic and onion.

Bring to a boil over medium high heat.

parchment covering boneless ribs in braising liquid in a Dutch Oven

Cover with Parchment & Bake

Remove from the heat and tuck parchment over top of the ribs. Pop the lid on the pot and bake at 350°F for 1.5 hours.

glazing baked country style ribs with BBQ sauce

Glaze with BBQ Sauce

Remove the braised ribs and place on a rimmed baking sheet. Increase the oven temp to 450°F. Brush the ribs with your favorite BBQ Sauce.

Pop back in the oven for 10 minutes, flipping half way through.

Serving

Serve the glazed ribs immediately. Estimate about 2-3 ribs per person. Have extra BBQ sauce and plenty of napkins available on the table.

a platter of country style ribs with side dishes around

Six Side Dishes for Ribs

man tending the grill with a pair of tongs

…even more

30+ BBQ Side Dishes

If you want some more side dish options, this is going to be the best resource for you! Everything from mac and cheese and steakhouse mushrooms to cheesy potatoes and deviled eggs!

Get the recipes →
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country style ribs baked and coated in bbq sauce

Oven Baked Country Style Ribs Recipe

Boneless Country Style Pork Ribs are braised in the oven, in a super flavorful liquid, then glazed with BBQ Sauce and baked hot for 10 minutes to caramelize. They turn out super juicy, tender and flavorful.
This recipe will also work with bone-in country style ribs!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Glazing: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 350℉.

Prep Boneless Country Style Ribs

  • It is imperative that you have the dark pink/reddish country ribs for this recipe. If your ribs are very light pink to almost whiteish in color they will not be as tender and juicy as the darker color.
    dark pink or dark reddish boneless country style ribs
  • If your ribs are already cut into approx. 1 inch wide by 5-6 inches long you are good to go.
  • But, sometimes the country ribs come in one slab or in larger pieces. If this is the case with your ribs, cut them into the smaller 1"x6" pieces.

Braising Liquid

  • In a large Dutch Oven or oven safe pot with a lid, whisk together the chicken broth, ketchup, Worcestershire sauce, garlic and spices.
    ½ cup chicken broth, ⅓ cup ketchup, 2 tablespoon brown sugar, 1 Tbsp. Worcestershire sauce, 1 ½ teaspoon onion powder, 1 teaspoon kosher salt, 1 tsp. chili powder, 1 tsp. smoked paprika, ½ teaspoon cumin, ¼ tsp. black pepper, 4 garlic cloves
  • Toss the ribs in the braising liquid and then nestle them into the liquid. Add the cut onion pieces around the ribs.
    3-4 pounds boneless country style ribs, 1 yellow onion
    boneless country ribs in braising liquid with onions
  • Bring this to a boil over medium – medium/high heat on the stove top.
  • Remove from the heat and carefully tuck a piece of parchment on top of the ribs and braising liquid. Then pop the lid on the pot.
    parchment covering boneless ribs in braising liquid in a Dutch Oven

Baking the Country Style Ribs

  • Transfer the pot to the oven and bake for 1.5 hours at 350℉.
  • Then remove the pot from the oven and check the ribs. When you insert a fork you shouldn't meet hard resistance.
    If you do tuck the ribs back in and pop them back in the oven for another 15 minutes.
  • At the end of the cooking time remove the ribs from the Dutch Oven to a rimmed baking sheet. Increase the oven temp to 450℉.
  • Coat the ribs on all sides with your favorite BBQ Sauce.
  • Pop them in the oven for another 10 minutes, flipping the ribs half way through.
  • Time to eat!
    country style ribs baked and coated in bbq sauce

Serving

Recipe Tips and Notes:

INSTANT POT – for a quicker version you can also make Country Style Ribs in the Instant Pot!
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How To Boil Fresh Corn on the Cob

by 1 Comment

I grew up in Iowa and in the summer heat the air smells like sweet corn. There is nothing better than a big bite of fresh sweet corn during the heart of a long hot summer. In my hometown you buy corn on the cob in July and August, usually out of the back of a farmers truck, on the corner of a highway and a country road.

corn on the cob with a butter pat on top

The taste of sweet corn truly captures summer in one bite. It is super simple to cook by boiling in salted water for just a few minutes.

If you love using an Electric Pressure Cooker, you can also pop over to this recipe for Instant Pot Corn on the Cob!

How To Choose Really Good Sweet Corn

If you are buying corn on the side of the road, or locally, chances are it is going to be absolutely amazing. But if that isn’t something people do where you are, here are some ways to check for amazing corn on the cob:

sweet corn on the cob
  1. My favorite way is to slightly peel back the husk and silk from the ear. If the corn kernels are plump and yellow/white ALL the way to the TOP then you have a good ear. If there is just husk with no corn, try again!
  2. Look for large ears of corn that have light green husk around the outside, not dried or shriveled.
  3. Another good sign is if the "silk" is slightly damp and yellowish in color. It can be dried at the very top but shouldn't be dead and dried all the way into the cob.
  4. Use your nose! If the corn smells like sweet corn, that's a good sign.
  5. And always (this is gross)… look for bugs or worms at the top of the corn cob when you pull the husk back.

Tip for adding Butter and Salt

If you are making a lot of corn on the cob for a large group, add the butter and salt before serving to save a step. Drain the water from the pot add a few tablespoons of butter and a couple pinches of kosher salt.

Pop the lid on the pot and give the corn a light shake. It will butter and salt the corn and you can serve it right out of the pot with tongs.

How To Cut Kernels from the Cob

Before of after you cook the corn on the cob, if you want to remove it from the cob there are two great ways to do this.

  1. On a rimmed baking sheet lay the corn on it’s side. Slice down, removing the kernels from the cob, then rotate around until all the corn is off the cob. The rimmed baking sheet will contain all the juices and corn.
corn cobs with the corn kernels removed
  1. Place the tip of the cob in the hole of the Bundt pan and cut down around the cob, removing the kernels into the Bundt pan.
Using a bundt pan to remove corn from the cob

Freezing Corn

Every year my Mom gets ALL the fresh sweet corn in Iowa, removes the kernels from the cob and freezes it so we can have “fresh” sweet corn for the holidays. Keep the corn in freezer safe baggies for up to 6 months. Thaw in the fridge overnight then warm in a skillet with plenty of butter and salt.

Things to Serve with Corn on the Cob

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ears of corn on the cob cooked and stacked with butter on top

How To Cook Corn on the Cob

Learn how to cook fresh corn on the cob so it is sweet, tender and delicious.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 ears of corn
Author: Susie Weinrich

Equipment

Ingredients

  • 6 fresh ears of corn
  • water

Serving

Instructions
 

Prepping & Cleaning Corn on the Cob

  • Starting at the top of the corn cob where the silk is peeking out of the husk, split the silk and husk into two sections and slightly peel open.
  • Then pull the silk/husk from the corn in sections, ripping it at the bottom and removing it from the corn cob.
    Discard the silk and husk.
  • Run the corn on the cob under water to give it a quick clean and remove excess silk.

Boiling Corn

  • Place a large pot of salted water on the stove over medium high heat, bring to a boil.
    Pro Tip: salt the water generously, like you would with pasta.
  • Add the cleaned corn, boil for about 6-8 minutes, stirring occasionally so all the corn is submerged in the water.
  • The corn is done when the kernels are bright yellow, plump and juicy.
  • Remove from the water and place on a plate for serving.

Serving

  • Serve with butter and kosher salt on the side for seasoning.
  • Optionally if you are serving a lot of corn on the cob, drain the pot, add the corn back to the hot pot, add a few tablespoons of butter and dashes of kosher salt. Pop the lid on and lightly shake the pot to butter/salt the corn.
    Serve straight out of the pot with tongs!

Recipe Tips and Notes:

INSTANT POT: If you are an Instant Pot lover, pop over to this recipe for Instant Pot Corn on the Cob!
TIPS FOR CHOOSING GREAT SWEET CORN:
    1. My favorite way is to slightly peel back the husk and silk from the ear. If the corn kernels are plump and yellow/white ALL the way to the TOP then you have a good ear. If there is just husk with no corn, try again!
    1. Look for large ears of corn that have light green husk around the outside, not dried or shriveled.
    1. Another good sign is if the "silk" is slightly damp and yellowish in color. It can be dried at the very top but shouldn't be dead and dried all the way into the cob.
    1. Use your nose! If the corn smells like sweet corn, that's a good sign.
    1. And always (this is gross)… look for bugs or worms at the top of the corn cob when you pull the husk back.
Did you make this recipe?Connect with me and let me know by commenting below!
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Southwest Chorizo Burgers

by 2 Comments

This Chorizo Burger is packed with Southwest flavors and is made with a combo of chorizo and ground beef. Grill it up over an open flame and then serve it topped with grilled poblano peppers and slathered with Salsa Aioli.

Chorizo Burger topped with salsa aioli and roasted poblano

When you want something a little different than a Classic Grilled Burger you are going to LOVE this Chorizo Burger. It is great with Equites Street Corn Salad, Cilantro Lime Slaw and Watermelon!

Ingredient Details

Ground Chorizo – this is a highly seasoned ground pork, similar to a ground Italian sausage, however Chorizo is seasoned with Mexican/Spanish spices. Make sure you get Mexican GROUND Chorizo and not the pressed Spanish chorizo that resembles salami.

Chorizo can be slightly greasy or fatty so it makes for super juicy burgers when added to ground beef.

Ground Beef – a burger made completely of Chorizo would be way to greasy. Using a ground beef mixed with the Chorizo is perfect. Look for an 85/15 or 80/20 ground beef.

Ingredients for a Chorizo Burger on a table

Slice of Bread – use a white or wheat bread slice, avoid breads that are overly seedy or nutty. If you are using a bread with a thick crust remove that before using in your panade.

What is a Panade

A panade is a mixture of a starch (bread, panko, crackers) and liquid (milk, broth, wine) used to keep a ground meat recipe juicy and tender. We use a panade in just about all our burger, meatball and meatloaf recipes.

Milk – perfect liquid to mix with the bread to make the panade. Any milk or milk substitute will work here.

Spices – A combo of a minced raw garlic clove with kosher salt, pepper, cumin, smoked paprika, and onion powder.

Poblano – this is a large dark green pepper that has great flavor, but not really any heat/spice.

Apple Cider Vinegar – adds a slight pickle flavor to the peppers after they are roasted.

Tips on Forming and Grilling Chorizo Burgers

Ground Chorizo is pork and it can be a greasy meat. When you grill a greasier meat it can tend to shrink on the grill. Since it is a blended pork you will want to grill the burgers to 165°F so they are safe to eat.

  1. We like to divide the chorizo/beef mixture into equal portions, then roll them into loose, large balls.
  2. Then lightly smash/form the patties from the rolled balls.
  3. Form the patties about 1 inch large than the bun you plan to use This allows for shrinkage on the grill.
  4. Using a clean thumb or measuring spoon, press a divot in the center of the burger patty. This also helps prevent some shrinkage on the grill.
  5. Cook the patties over direct heat for about 4 minutes per side. If they are getting too dark, move to indirect heat and place the lid on the grill.
  6. Make sure the Chorizo Burgers are cooked t o 165°F internal temp.

How To Make Chorizo Burgers

panade for chorizo burgers

Make Panade

In a large bowl combine the bread cubes, milk, minced garlic and spices. Mash together into a paste.

Chorizo Burger mixture in a bowl

Chorizo Burger Mixture

Add the chorizo and ground beef and lightly mix.

Raw Chorizo Burger

Form the Patties & Grill

Form the Chorizo patties and grill over direct heat for about 4 minutes per side. Ensure they reach 165°F internal temp.

Optionally add cheese to melt.

Toast the buns on the grill as well!

poblano roasting on a grill

Roast the Poblanos

Place the poblanos over direct heat and roast, turning occasionally, until they are blistered and blackened on all sides.

Then pop in a large bowl, cover with plastic wrap for 5 minutes. Peel and deseed and chop. Toss with vinegar and salt.

Salsa Aioli in a bowl with a spoon

Make the Salsa Aioli

Combine the salsa aioli ingredients and set aside.

Salsa Aioli Recipe
Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano

Assemble the Chorizo Burgers

It’s time to eat!

Serving

Lightly butter or oil the cut side of you buns, toast them on the grill until golden brown. Add salsa aioli to the top and bottom bun, some of the chopped poblano peppers, lettuce, tomato, avocado and then the Grilled Chorizo Burger. Time to dig in!

Side Dish Ideas for Chorizo Burgers

These Grilled Southwest Chorizo Burgers are excellent served with these side dishes:

More Burger Recipes

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Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano

Grilled Southwest Chorizo Burger Recipe

This Grilled Chorizo Burger is packed with Southwest flavors and is made with a combo of chorizo and ground beef. It is a perfect summer burger!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 burgers
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Southwest Chorizo Burger

Roasted Poblano

Serving Assembly

  • Salsa Aioli
  • 5 slices pepper jack cheese
  • 5 buns
  • tomato, lettuce, onion, avocado

Instructions
 

  • Preheat grill to medium-high heat.

Roasted Poblano

  • Place the poblanos on the grill over direct high heat, turning every few minutes until charred on all side (about 7-8 minutes).
    3 Poblano peppers
    poblano roasting on a grill
  • Transfer the chilies to a bowl and cover tightly with plastic wrap. Let the chilies steam for about 5-10 minutes (while you grill the burgers).
    roasted poblano in a bowl covered with plastic wrap
  • Once cool enough to handle, peel, seed and roughly chop the chilies.
    poblano chilies chopped and in a bowl
  • Place the chopped chilies back in the bowl and toss them with the apple cider vinegar and salt and set aside.
    1 teaspoon apple cider vinegar, ⅛ teaspoon kosher salt

Burger

  • In a large bowl combine the bread cubes, milk, salt, pepper, garlic, paprika, cumin and onion powder. With a fork mash everything together until it forms a smooth paste like consistency.
    1 slice white or wheat bread, 3 tablespoon milk, 2 garlic cloves, ½ tsp. kosher salt, ¼ tsp. pepper, ½ tsp. smoked paprika, ½ tsp. cumin, 1 tsp. onion powder
  • Add the ground beef and chorizo and lightly mix until thoroughly combined.
    1 pound ground beef, ½ pound ground chorizo
    Chorizo Burger mixture in a bowl
  • Divide the mixture into 5 patties. Make the patties about 1 inch larger than the bun you plan to use, also place a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.
    ** the chorizo has a lot of fat so the burger will shrink. Make the burger patties wide and flat.
    Raw Chorizo Burger
  • Place the burgers over direct heat. Cover the grill and cook for 4-5 minutes. Flip the burgers and grill for 4 more minutes.
    During the last minute top the patties with the cheese slices and close the lid and let the cheese melt.
  • Remove the burgers and let rest for 5 minutes.

Serving Assembly

  • While the burgers are resting combine all ingredients for the salsa aioli (if using) in a small bowl and toast the buns on the grill until golden brown.
    Salsa Aioli in a bowl with a spoon
  • To serve, top each bun with a generous amount of salsa aioli and the charred chilies, add your other favorite burger toppings (lettuce, tomato, red onion, avocado slices).
    Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano
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Simple Salsa Aioli

by 1 Comment

Salsa Aioli is a simple mayonnaise based condiment or dipping sauce . It is made with just 4 ingredients + kosher salt and comes together in about 5 minutes! It is particularly delicious slathered on these Grilled Chorizo Burgers!

Salsa Aioli in a bowl with a spoon

Ingredient Details

Mayonnaise – mayo is the base of any "lazy" aioli. Traditional aioli starts by making a mayo from egg yolk and oil. But we are taking the shortcut of using store bought mayo. I like Hellmann’s Mayo as well as the Aldi brand mayo.

Salsa – any salsa or pico de gallo that you like will work here. You are just adding a little tomato salsa flavor to the aioli. You will want to lightly drain some of the juice from the salsa through a fine mesh sieve so it doesn’t water down the aioli.

salsa aioli ingredients

Lime Juice – fresh lime juice adds a citrus tang that goes so well with the creamy mayo.

Garlic – 1 raw garlic clove minced up and stirred in adds a punch of flavor.

Kosher Salt – enhances all the flavors.

Using Salsa Aioli

Use this aioli anywhere you want a creamy sauce that has a salsa kick. It is perfect on this Grilled Chorizo Burger with Grilled Poblano Peppers!! We also love it on tacos, like these Tilapia Tacos and Steak Tacos. It is a great dip for fries too!

a grilled chorizo burger on a bun with lettuce, tomato and salsa aioli

Add it on a grilled chicken sandwich with some avocado and pepper jack cheese!

More Aioli Recipes

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Salsa Aioli in a bowl with a spoon

Simple Salsa Aioli Recipe

A simple mayo based sauce that is flavored with salsa, lime and garlic. Perfect condiment or sauce for grilled burgers, tacos, sandwiches or fries.
Use on this Chorizo Burger!!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 0.75 cups
Author: Susie Weinrich

Ingredients

Instructions
 

  • Lightly drain the salsa through a fine mesh sieve so there isn't too much liquid.
    ¼ cup salsa
  • Add all the ingredients and the drained salsa to a bowl and stir together really well.
    ½ cup mayonnaise, 1 ½ teaspoon lime juice, 1 garlic clove, ⅛ teaspoon kosher salt
  • Taste for additional seasoning.
  • Serve right away or store in the fridge for up to 5 days.
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Easy Shrimp Tacos with Poblano Lime Slaw

by 3 Comments

You are going to be so in love with this Easy Shrimp Taco Recipe + the Poblano Lime Slaw!! The shrimp are cooked in about 5 minutes and then coated in a homemade sweet and spicy glaze. The Poblano Lime Slaw comes together in minutes as well. This is a quick dinner, under 30 minutes, that tastes like it took hours to put together.

shrimp tacos with slaw on the bottom

Serve these simple shrimp tacos in warmed corn or flour tortillas. Then on the side add some cilantro lime rice, equites corn salad and super sweet pineapple. Of course a margarita on the rocks is perfect to wash it all down.

Shrimp Taco Ingredient Details

Shrimp – opt for a raw peeled and deveined shrimp that is approx. large in size, this will be about a 40 count shrimp. Which means there will be about 40 shrimp to a pound. If you can find tail-off grab that.

Last time I made these I had a hard time finding tail off shrimp. But the tails come off really easy, just pinch them right where they meet the shrimp flesh and they come off. You can even use those tails to make a shrimp stock!

Thawing Frozen Shrimp

  1. If you buy frozen shrimp, keep it in it's original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
  2. Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.

Cornstarch – Coating the shrimp in cornstarch and then pan frying it makes a wonderful crispy, kind of craggy texture on the outside. It holds all the glaze when you add the honey/spice mixture.

Ingredients to make shrimp tacos

Honey – the honey mixes with all the spices below to create a sweet and spicy glaze that makes this Shrimp Taco recipe stand out!

Spices – chili powder, garlic powder, kosher salt, black pepper, cayenne pepper

Lime Juice – a squeeze of lime juice after you glaze the shrimp adds just the right amount of zippy citrus flavor. It balances the sweet heat perfectly.

Slaw Ingredient Details

Slaw Mix – just buy a traditional or angel hair slaw mix at the grocery store. It is generally near the packaged salad in the produce area.

Poblano – this is a large green pepper that has great flavor, but really not any heat. They are traditionally used for making chile rellenos. We also love them in this Creamy Chicken Poblano Soup.

Poblano Lime Slaw ingredients

Cilantro & Red Onion – add great flavor to the slaw that pairs well with the sweet and spicy shrimp.

Slaw Sauce – this is a super simple mixture of mayo, lime juice, garlic and kosher salt.

How To Make Shrimp Tacos w/ Slaw, in Minutes!

It will probably take under 30 minutes to get these Easy Shrimp Tacos on the table! These are the basic steps, for measurements and details jump down to the recipe card.

shrimp coated in cornstarch

Shrimp & Cornstarch

Pat the shrimp dry. Then toss them with the cornstarch so they are completely coated. Set aside.

slaw for shimp tacos

Make Slaw

Make the slaw by mixing all the sauce ingredients (mayo lime juice garlic and kosher salt). then add the slaw, poblano, cilantro and red onion. Toss to coat and set aside.

sweet and spicy glaze for shrimp

Sweet & Spicy Glaze

Mix the sweet and spicy glaze ingredients – honey, chili powder, garlic powder, kosher salt, pepper and cayenne pepper.

sauteed shrimp in a skillet coated in a glaze

Cook Shrimp

Pan fry the cornstarch coated shrimp for about 2 minutes per side. Remove from the heat and pour the sweet and spicy glaze over top. Toss to coat.

shrimp tacos with slaw on the bottom

Serve!

Build your Shrimp Tacos by warming corn or flour tortillas, fill with the poblano lime slaw and top with 4 shrimp. Sprinkle on extra shrimp taco toppings.

Serving

You will want to have yellow corn tortillas or flour tortillas to serve your Shrimp Tacos with Slaw. I like to pan fry the yellow corn tortillas with just a bit of non-stick spray, about 15 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!

Shrimp Taco ingredients on a table for assembly

Pile some slaw in the bottom of the taco shell, then add 4 pieces of shrimp. Top with extra cilantro and some Mexican cheese like Cotija or Queso Fresco (feta cheese will work too). Fresh diced avocado, guacamole, and/or corn cut from the cob is also great on top of these tacos.

Side Dish Ideas for Shrimp Tacos

For your Shrimp Taco menu here are the side dishes that we suggest:

More Taco Recipes

a sign that says tacos and palm trees to the side

Taco Dinner Party

If you want to host a party and have ALL the tacos, this is a great resource to check out.

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shrimp tacos with slaw on the bottom

Easy Shrimp Tacos with Poblano Lime Slaw

Sweet and Spicy glazed shrimp are served in a warmed corn or flour taco shell with a creamy Poblano Lime Slaw. This recipe comes together really quickly making it a great weeknight dinner!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Shrimp & Glaze

Fish Taco Slaw

Serving – Assembly

  • warmed flour or yellow corn tortillas
  • feta, cotija or queso fresco
  • avocado, guacamole and/or corn cut from the cob is great too!

Instructions
 

Shrimp Taco Slaw

  • In a medium bowl whisk together the mayonnaise, lime juice, salt and minced garlic.
    2 tablespoon Mayonnaise, 1 tablespoon fresh squeezed lime juice, 1 garlic clove, ¼ tsp. kosher salt
  • Add the poblano peppers, coleslaw mix, cilantro and red onion.
    3 heaping cups coleslaw mix, 1 large poblano pepper, ¼ cup red onion, 2 Tbsp. fresh cilantro
  • Toss everything together to combine. Set aside for assembly.
    slaw for shimp tacos

Shrimp with Glaze

  • Pat the shrimp as dry as possible and toss with 2 Tbsp. corn starch. Set aside.
    1 ½ pounds peeled & deveined shrimp - tails off, 2 tablespoon cornstarch
    shrimp coated in cornstarch
  • To make the glaze combine the chili powder, garlic powder, salt, pepper cayenne and honey in a small bowl. Set aside.
    – add more cayenne pepper if you like things spicy!
    1 ½ tablespoon honey, ¾ teaspoon chili powder, ½ tsp. garlic powder, ½ tsp. kosher salt, ¼ tsp. black pepper, pinch of cayenne pepper
    sweet and spicy glaze for shrimp
  • Place a large non-stick skillet over medium high heat and add the olive oil. Once hot add the cornstarch coated shrimp. Sauté about 2-3 minutes per side.
    2 tablespoon olive oil
  • Remove the pan from the heat and drizzle the glaze over the shrimp. Toss to coat. Then squeeze a little fresh lime juice over top.
    fresh lime juice
    sauteed shrimp in a skillet coated in a glaze

Assembly – Serving

  • Warm flour or corn tortilla then fill with a little slaw and top with warm glazed shrimp, garnish with extra cilantro and cotija, feta or queso fresco.
    Also great with fresh diced avocado, guacamole and/or corn cut from the cob!
  • Excellent served with lime rice, street corn salad and sweet fresh pineapple.
    shrimp tacos with slaw on the bottom

Recipe Tips and Notes:

SHRIMP – Buy a large size raw shrimp that is peeled and deveined. It might be marked by count, this will be about 40ish shrimp per pound. If  you can’t find tail off shrimp, the tails come off really easily. Just pinch where the tail meets the shrimp and they pop right off. You can even boil the tails to make a shrimp stock.
FROZEN SHRIMP
    1. If you buy frozen shrimp, keep it in it's original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
    1. Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.
PREPPING CORN TORTILLAS FOR TACOS – I like to pan fry yellow corn tortillas with just a bit of non-stick spray over medium heat, about 15-20 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
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7 Complete 4th of July Menus with Recipes

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4th of July is just around the corner and my guess is that at least 75% of American households have some kind of party or attend some type of celebration. If you are the menu planner for your 4th of July party, use this resource to help you plan everything from the main dish to all the sides. Recipes are included to help you make everything perfect!

4th of July Menu text over a picture of an American Flag

Let me know which menu you choose in the comments. Happy 4th of July!

Menu 1 – Classic Burgers

This is as classic as it gets for a 4th of July menu, Grilled Burgers! Add some ice cold watermelon and BBQ kettle chips to this menu. Don’t forget all the burger toppings; ketchup, mustard, mayo, lettuce, tomato, onion, and pickles.

Menu 2 – BBQ Pork Tenderloin

If you are feeding a crowd and want to have steak but your budget is saying pork, this is Grilled BBQ Pork Tenderloin an EXCELLENT option. The pork is impossibly tender, juicy and flavorful! Marinate it on July 3rd, so it is ready for the 4th.

To this menu add some ice cold watermelon and deviled eggs.

Menu 3 – Grilled Steak Tacos

If you say we are having Mexican/Tacos for dinner, everyone is pumped. Make sure you marinate the steak on July 3rd, so it is ready for the grill on the 4th. Serve this menu up with some Cilantro Lime Slaw, super sweet pineapple, tortilla chips, salsa, and guacamole.

If you need cocktails for the adults, we have plenty of tequila drinks to choose from, and of course a classic margarita or tequila soda are always winners.

Menu 4 – Grilled Pork Burgers

This menu is near and dear to my heart. My hometown in Iowa has a HUGE festival for the 4th of July and one of the main things you want to eat in the park are the grilled pork burgers. I recreated the recipe so we could have them at home here in KC.

Serve this menu with some kettle chips, store bought BBQ baked beans, and ice cold watermelon.

Menu 5 – Grilled Bulgogi Burgers

You will be entering flavor country with this menu! These Bulgogi Burgers are a blast of flavor. Make the Quick Pickled Cucumbers and Chili Lime Aioli on July 3rd and pop them in the fridge for your dinner on the 4th.

Serve this menu with super sweet pineapple and baked sweet potatoes fries. Season up the fries with a couple dashes of cumin, cinnamon, smoked paprika, kosher salt, and red pepper flakes.

Menu 6 – Shredded BBQ Beef

This is a great menu to plan if you have a rain out on the 4th of July and can’t fire up the grill. The BBQ Beef is baked in the oven or crock pot, there is also an Instant Pot BBQ Beef version on Mom’s Dinner.

Serve this menu up with store bought creamy coleslaw, pickle slices, extra BBQ sauce, and ice cold watermelon.

Menu 7 – Grilled Steaks

Get some beautiful Ribeye steaks at the grocery store, your local butcher or Costco has some amazing steaks! Season and grill them up just how you like it. Serve it up with cornbread and honey butter, plus these side dishes:

Menu 8 – Chili Dog Bar

My personal food secret is that I LOVE hot dogs… and a chili dog is just over the top for me! Get a large pot of water on to simmer and add your hot dogs for about 20 minutes (that is our favorite way to cook hot dogs). Or you can grill them up on your grill or over a fire pit.

Add some potato chips, ice cold watermelon, hot dog buns, and don’t forget all the chili dog toppings; chopped white onions, cheese, jalapenos, diced tomatoes, sauerkraut, bacon crumbles, relish or dill relish, ketchup and yellow mustard.

4th of July Desserts

A couple desserts perfect for the 4th of July. Add some red white and blue garnishes to keep things festive; blueberries or blackberries, raspberries, and whipped cream.

More Helpful Menu Planning Resources

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Grilled Bulgogi Burgers

by 1 Comment

This Bulgogi Burger is a spin on the flavors of Korean Beef Bulgogi. It packs a PUNCH of flavor!! Ground beef is mixed with a bread panade that is flavored with Asian Chili Paste, Soy Sauce and Sesame Oil. It is grilled and then topped with an amazing Chili Lime Aioli and Quick Pickled Cucumbers and Onions.

hands holding a bulgogi burger topped with pickled cucumber and chili lime aioli

It makes an amazing dinner when you want some thing other than a traditional burger from the grill!

What is Bulgogi

Bulgogi is a Korean dish made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is marinated in a super flavorful mixture of soy sauce, sugar or honey, sesame oil, garlic, and onion. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Wikipedia

Ingredient Details

Ground Beef: I definitely recommend using an 80/20 or 85/15 lean ground beef or ground chuck for your hamburgers. The 15-20% fat content is just the right amount to keep your grilled burgers super flavorful and juicy.

Bread – a white or wheat bread is perfect for your burger. Avoid any breads that are overly seedy, grainy or nutty. If your bread has a thick crust remove that before adding to your burger mixture.

Ingredients for a Bulgogi Burger

Soy Sauce, Sambal Oelek and Sesame Oil – flavor country! All these things can be found in the Asian aisle at the grocery store. These are the liquids that will be added to the bread to make a panade. They all add a nice Asian flavor to the burger.

Panade

A panade is a mix of a starch, usually bread, bread crumbs or crackers, and a liquid, usually stock, water or milk, to keep a ground meat recipe moist. We use this technique in all our burgers, meatballs and meatloaf recipes.

Brown Sugar – the sugar balances all the savory and salty flavors in the burger. It also helps caramelize the outside of the burger on the grill.

Ginger & Garlic – more flavor! We love to use the frozen ginger cubes from Dorot Gardens. You can find them in the freezer section of your grocery store, most likely near the veggies. (available at Trader Joe’s too)

Dorot Gardens frozen crushed ginger

Condiments

When it comes time to make and serve the Bulgogi Burgers, you will also want to check out the two recipes below for serving. The Chili Lime Aioli is the perfect sauce for this burger, and don’t skip the Pickled Cucumbers and Onions – they add an amazing vinegary crunch and flavor!

How To Make A Bulgogi Burger

cucumbers and onions mixed together with a pickling liquid

Make the Cucumber Pickle.

If you are using the Cucumber Pickle and Chili Lime Aioli, make those first.

They can both be made 24 hours in advance if you are planning ahead.

panade for bulgogi burgers

Mix the panade + ground beef.

Place the bread pieces in a large bowl and add the soy sauce, Sambal, sesame oil, ginger, and garlic. Let soak for about 5 minutes, then mash.

Add the ground beef and mix gently.

Burger patties formed with a divot in the center of each

Make patties and grill.

Form the burger mixture into 5 large patties. Press a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.

Make the burgers about 1 inch larger than the bun you plan to serve them on.

Pickled Cucumbers and Onions on top of a burger

Serve.

Toast the buns on the grill. Then build the burgers with the Chili Lime Aioli, Pickled Cucumbers and Onions and lettuce, Tomato… all your favorite burger toppings.

Burger Temps

Everyone likes their burgers at different temperatures! The very best way to check the internal temperature of your burgers is by using an instant read thermometer. "Instant Read" is important on the grill because you don't want to hold your hand above the HOT grill for an extended amount of time.

By USDA standards any ground beef dish under 160 degrees Fahrenheit is considered unsafe. But for your guidelines, here are the temps from rare to well done:

  • Well Done: 160°F to 165°F - This will be cooked through to the center. It is the recommended temperature if you use store bought ground beef.
  • Medium Well: 150°F to 155°F - This burger will have a small amount of pink in the center.
  • Medium: 140°F to 145°F - Slight pink throughout the inside of the burger. 
  • Medium Rare: 130°F to 135°F - If proper precautions are taken, and you are making your own ground meat, you can cook and eat at this temperature. 
  • Rare: 120°F to 125°F - It is recommended that you never cook and eat a burger at this temperature for safety reasons.

Side Dishes for Bulgogi Burgers

Nothing more classic than burgers and fries. I love to bake up some sweet potato fries (just frozen ones from the grocery store). Then season them up with cinnamon, clove, cumin, smoked paprika, garlic and salt. They are also amazing dipped in the chili lime aioli.

Corn on the cob and watermelon are also great side dishes for these Bulgogi Burgers!

More Burger Recipes!

When you need killer burger recipes, always remember to come back to Mom’s Dinner!

All Grilled Burger Recipes
Susie leaning on the kitchen counter

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
hands holding a bulgogi burger topped with pickled cucumber and chili lime aioli

Grilled Bulgogi Burger Recipe

This Bulgogi Burger is a take on the flavors of Korean Beef Bulgogi. Ground beef is mixed with a bread panade that is flavored with Asian Chili Paste, Soy Sauce and Sesame Oil.
Serve on buns topped with Quick Pickled Cucumbers and Chili Lime Aioli.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 5 burgers
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Bulgogi Burger

  • 1 ½ pounds ground beef - 85/15 or 80/20
  • 1 slice white or whole wheat sandwich bread - cut into very small cubes
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Sambal Oelek - Asian Chili Sauce
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. brown sugar
  • 1 tsp. fresh ginger - very finely minced
  • 2 cloves garlic - minced

Serving Assembly

Instructions
 

Chili Aioli and Pickled Cucumbers

  • You can make the aioli and pickled cucumbers a day in advance or 1 hour before you eat the burgers.

Bulgogi Burger

  • Preheat the grill to high heat.
  • In a large bowl combine the bread cubes, soy sauce, Sambal Oelek, sesame oil, brown sugar, minced ginger and minced garlic.
    1 slice white or whole wheat sandwich bread, 2 Tbsp. soy sauce, 1 Tbsp. Sambal Oelek, 1 Tbsp. toasted sesame oil, 1 Tbsp. brown sugar, 1 tsp. fresh ginger, 2 cloves garlic
  • Let sit for approx. 5 minutes and then use a fork to mash the mixture into a smooth paste.
  • Add the ground beef and mix until well combined.
    1 ½ pounds ground beef
  • Divide the mixture into 5 equal patties.
    Make the patties about 1 inch larger than your serving bun, after shrinking they will be the perfect size.
    Also make a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.
  • Place the patties on the grill over high direct heat and cook approximately 4-5 minutes on each side until desired doneness is reached.
  • Toast the buns on the grill until golden brown.

Serving Assembly

  • Spread a generous amount of chili lime mayo over the top and bottom bun, add lettuce and tomato if using, then the burger topped with pickled cucumbers.
  • Excellent served with sweet potato fries seasoned with cumin, cinnamon, smoked paprika, garlic red pepper flakes and salt. Add some corn on the cob and watermelon on the side.
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