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Simple Zucchini Bread

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This is such a wonderful recipe for Zucchini Bread! When this recipe was created and tested we were looking for a soft and moist texture with a slightly crispy and sweet crust on the top. We wanted the flavor to be spiced with cinnamon and clove… and this recipe achieves it all!! You are going to love this Zucchini Bread, especially if you have a garden overflowing with zucchini.

Fresh baked zucchini bread with a thick slice laying in front.

This Zucchini Bread makes a wonderful breakfast treat, or afternoon snack. It is similar to a banana bread, but instead of overripe bananas you get to use zucchini. Don’t worry the zucchini doesn’t add a savory vegetable flavor, it just adds a ton of moisture to the bread!

Honestly, I would even serve this bread as a side dish to a savory dinner, just like you would serve cornbread with chili! It would be excellent served with BBQ Grilled Pork Tenderloin, Dutch Oven Beef Stew, or Corn Chowder.

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Zucchini Bread Ingredient

Zucchini Squash – look for green zucchini, depending on the size of the zucchini you will need 2-3. Trim the ends off the zucchini and you can partially peel some of the skin, although that is not necessary.

Sugar – all white sugar is what you need for this recipe, no brown sugar. The zucchini already lends enough moisture to the bread. And using all white sugar makes the top crust just a bit crispy!

Ingredients shown are used to prepare zucchini bread.

Canola Oil – a canola or vegetable oil works in this zucchini bread recipe.

Eggs – 3 large eggs.

Vanilla – a little vanilla extract enhances the sweetness of the zucchini bread.

All Purpose Flour, Baking Soda, Baking Powder, Kosher Salt – these are standard bread making ingredients.

Cinnamon and Clove – these two spices flavor the zucchini bread PERFECTLY!! It may seem like a lot of clove, but trust that it infuses the best flavor and doesn’t overpower the bread.

Optionally you can add mini chocolate chips, chopped walnuts or chopped pecans.

Shredding The Zucchini

To use the fresh zucchini in this recipe you will need to do a little prep. First wash the zucchini and trim off the ends. Optionally you can partially peel the zucchini, but it isn’t completely necessary. Then you will need to grate the zucchini.

You can use a box grater, using the larges hole grater. You could also use a food processor fitted with the grating blade (that’s how I like to grate cheese, my least favorite kitchen task!).

Hand peeling a fresh zucchini.
Grated zucchini on a cutting board.

Do not squeeze or remove any of the liquid from the zucchini, you want to add all that moisture to your bread. After it is grated, measure out 2 ½ cups and add to the batter.

How To Make Zucchini Bread

Grated zucchini on a cutting board.

Step 1

Grate the zucchini and set aside. Preheat the oven to 325°F. And spray two loaf pans with non-stick spray and dust with flour.

Mixing paddle being lifted out of the mixing bowl, coated with batter for zucchini bread.

Step 2

Mix the eggs, oil, sugar, zucchini and vanilla together for about 2 minutes.

Mixing bowl with batter for zucchini bread combined.

Step 3

In a medium bowl stir/whisk together the dry ingredients.

Slowly mix the dry ingredients into the wet. Don’t overmix.

Fold in the chocolate chips if using.

Zucchini bread batter added to a loaf pan.

Step 4

Divide the batter between 2 loaf pans. Bake for 50 minutes.

Top view of a freshly baked zucchini bread in the pan.

Step 5

Let the Zucchini Bread cool in the loaf pans for about 15 minutes before removing. Run a sharp knife around the edge of the bread to remove from the pan.

Adding Chocolate Chips

You can optionally add chocolate chips to this recipe for a Chocolate Chip Zucchini Bread. Which makes a wonderful after school treat for the kids, and a great afternoon snack for the adults (with a cup of coffee).

I recommend adding mini chocolate chips as they will hold in the batter a little better than a standard size. I find that the “normal” size chocolate chips sink to the bottom and can stick to the loaf pan.

If you only have the standard size chocolate chips, toss them in a little flour before folding into the batter, this will help prevent them from sinking in the batter.

Recipe Tips To Remember

  1. Grate the zucchini on the larges hole of the box grater.
  2. Do no remove the moisture from the zucchini after grating.
  3. If using chocolate chips, opt for mini chocolate chips.
  4. Let the bread cool in the pan for 15 minutes before trying to remove.
  5. To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
  6. Store at room temp, covered, for up to 5 days.
  7. Would be great served with Honey Butter!

More Bread and Muffin Recipes You’ll Love

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Close up of a loaf of zucchini bread and a slice laying in front of it to enjoy.

Simple Zucchini Bread Recipe

This is such a wonderful recipe for Zucchini Bread! It uses fresh grated zucchini to keep the bread super soft and moist. It has a slightly crispy and sweet crust on the top. It is spiced with cinnamon and clove… Perfect if you have a garden overflowing with zucchini.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 761kcal
Author: Susie Weinrich

Equipment

  • 2 loaf pans

Ingredients

  • 2 ½ cups raw zucchini - partially peeled and grated (approx. 2-3 zucchini)
  • 3 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • ½ teaspoon baking powder
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • ¾ tsp. cloves

Optional Mix-Ins

Instructions
 

  • Preheat the oven to 325℉ . Spray both loaf pans with non-stick spray and toss a little all purpose flour around the pan, dump out extra flour, set aside.
  • Grate the zucchini on the largest box grate hole. Do not remove the moisture from the zucchini, you want that added to the bread!
    2 ½ cups raw zucchini
    Grated zucchini on a cutting board.
  • In a large bowl mix the eggs, oil, sugar, grated zucchini and vanilla together for about 2 minutes.
    3 large eggs, 2 cups sugar, 1 cup canola oil, 2 tsp. vanilla
  • In a medium size bowl stir/whisk together the flour, soda, baking powder, salt, cinnamon and cloves.
    3 cups flour, 1 tsp. baking soda, ½ teaspoon baking powder, 1 tsp. kosher salt, 1 tsp. cinnamon, ¾ tsp. cloves
  • Add the flour mixture to the zucchini mixture and stir just until incorporated (do not overmix).
    If using chocolate chips or nuts, fold them in at this time.
    1 cup mini chocolate chips, 1 cup chopped walnuts or pecans
    Mixing bowl with batter for zucchini bread combined.
  • Divide the batter equally between the 2 pans.
    Zucchini bread batter added to a loaf pan.
  • Bake for approx. 50 minutes at 325℉ (do not overbake). The loaves should be a nice golden brown.
    Top view of a freshly baked zucchini bread in the pan.
  • Cool in the loaf pans for 15 minutes. Then run a sharp knife around the edges of the bread, remove from the pans.
  • Store at room temperature, covered, for up to 5 days.

Recipe Tips and Notes:

 
  1. Grate the zucchini on the larges hole of the box grater.
  2. Do no remove the moisture from the zucchini after grating.
  3. If using chocolate chips, opt for mini chocolate chips.
  4. Let the bread cool in the pan for 15 minutes before trying to remove.
  5. To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
  6. Store at room temp, covered, for up to 5 days.
  7. Would be great served with Honey Butter!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 761kcal | Carbohydrates: 103g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 479mg | Potassium: 186mg | Fiber: 3g | Sugar: 65g | Vitamin A: 220IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg

Deluxe White Chicken Lasagna Recipe

by Leave a Comment

Last year I set out to make a super deluxe recipe for White Chicken Lasagna, and after months of dedication, tests and tweaks, we nailed this recipe and it is total perfection. The three parts of the lasagna are each delicious on their own; the homemade bechamel sauce, the pesto ricotta and of course the cheese/chicken/noodles… they all layer together into something even more spectacular.

Top view of a freshly baked deluxe chicken lasagna in a baking dish with a loaf of bread ready to serve with it.

Caveat, this is not a 20 minute dinner, lasagna is a labor of love, so plan this recipe when you have a little extra time in your day! It is perfect for the weekend or a Sunday family dinner.

Ingredient Details

There are 3 main components of putting together a Chicken Lasagna: assembly, spinach artichoke béchamel, and the ricotta mixture. See the details for each one below.

Ingredients shown are used to prepare deluxe chicken lasagna.
  1. Assembly – which contains the lasagna noodles, cooked chicken, and shredded mozzarella cheese.

This is a great recipe to use rotisserie chicken from the grocery store or Costco! If you already have chicken breasts you want to use I recommend poaching the chicken, or baking it at 350°F for about 20-25 minutes until they reach 165°F internal temp.

Tip for Shredding Chicken

To easily shred WARM chicken (it needs to be warm to do this!), place the chicken breasts in the bowl of a stand mixer, with the paddle attachment run the mixer for about 20-30 seconds and it shreds the chicken perfectly!

Shredding your own mozzarella cheese is the best way to ensure you have creamy melted cheese in your lasagna. It is my LEAST favorite kitchen task, but I still do it because it makes such a huge difference over buying pre-shredded cheese.

  1. Spinach Artichoke Béchamel Sauce – which is a flavorful creamy white sauce. It contains butter, olive oil, flour, milk, onion, garlic, seasonings, thawed spinach, and chopped artichokes.

Thaw your frozen chopped spinach in the fridge overnight, or in the microwave. Make sure you squeeze all of the water from the spinach. You can do this by twisting it up really tight in a clean kitchen towel, or the method I use is placing it in a mine mesh colander and pressing it very hard.

Spinach resting in a fine mesh colander with the water removed.
  1. Pesto Ricotta – which contains a whole milk ricotta, pesto, egg, parmesan cheese, and garlic.

You can use homemade pesto, which will be the most flavorful. The second option is to use a store bought refrigerated pesto. If you buy a shelf stable pesto, look at the ingredients and make sure basil is one of the first two ingredients.

How To Make Chicken Lasagna

Below are the general steps required to make an amazing Chicken Lasagna, including pictures to accompany the steps. For more detailed descriptions and measurements pop down to the recipe card.

Cooked lasagna noodles in a colander.

Step 1

Boil the lasagna noodles in salted water. Drain.

Cooked lasagna noodles laid out flat on a baking sheet.

Step 2

Lay the noodles on a rimmed baking sheet coated with non-stick spray until you are ready to use them.

Ricotta mixture in a glass mixing bowl.

Step 3

Mix the Pesto Ricotta ingredients together and set aside.

Skillet with spinach artichoke béchamel combined.

Step 4

On the stove top sauté the onions in the oil. Add the butter and flour, making a roux. Whisk the milk into the roux, ensuring there are no lumps. Add the heavy cream, seasonings, thawed and drained spinach and the chopped artichokes.

Chicken Lasagna layered in a 9x13 pan, ready for the oven.

Step 5

Time to assemble! Layer the lasagna in a deep 9×13 pan. (a video showing the exact layering process is in the recipe card below)

A Chicken Lasagna in a pan covered with foil, ready to go in the oven

Step 6

Cover with foil and bake at 375°F for 45 minutes. Remove the foil and bake another 15 minutes. Broil for 3-5 minutes to brown the top.

Deluxe chicken lasagna with a slice removed and a serving spoon resting in the pan.

Step 7

Let cool for 15-20 minutes to set up and then cut into squares to serve.

Layering Video

Watch the video in the recipe card below to see exactly how to layer the Chicken Lasagna so all the layers cook perfectly. Here is an overview:

How To Layer Chicken Lasagna

  • 1 ½ cups béchamel sauce
  • 3-4 lasagna noodles
  • ½ the ricotta mixture
  • 2 cups cooked chicken
  • 1 cup shredded cheese
  • ⅓ of the béchamel sauce
  • 3-4 lasagna noodles
  • ½ the ricotta mixture
  • 2 cups cooked chicken
  • 1 cup shredded cheese
  • ⅓ of the béchamel sauce
  • 3-4 lasagna noodles
  • remaining béchamel sauce
  • remaining shredded cheese

Serving Suggestions for White Chicken Lasagna

Chicken Lasagna makes a wonderful Italian dinner, so pair it with some traditional Italian side dishes! A salad and garlic bread makes a great duo. I would recommend serving a vinaigrette on the salad over a Caesar salad, because the lasagna is already so creamy.

How to Make Chicken Lasagna Ahead of Time

This White Chicken Lasagna can definitely be assembled a day ahead and baked the next day for dinner. Although I wouldn’t recommend freezing this lasagna because of the cream content.

If you are baking straight from the fridge, bake covered for 1 hour at 375°F, then remove the foil and bake another 10-15 minutes. Finally broil for 3-5 minutes to brown the top.

Recipe Tips To Remember

  • Make sure to squeeze all the water from the spinach. I like to use a fine mesh colander and press it firmly.
  • Spray non stick spray on a rimmed baking sheet and lay the cooked lasagna noodles out to cool. This prevents the noodle from sticking together while you assemble the other ingredients.
  • Use a deep dish 9×13 casserole pan so the lasagna will fit!
  • Place the lasagna pan on a rimmed baking sheet so if the lasagna boils over you avoid a mess in the oven.
  • Spray the underside of the foil before placing it on the lasagna, it will help prevent the cheese from baking to the foil.
  • Let the lasagna cool for 15-20 minutes so it sets up before you cut it.

How to Store Chicken Lasagna

You can store your leftover lasagna in the fridge in a covered container for up to 4 days. It will thicken/harden as it cools in the fridge.

To reheat 1 portion, I would recommend cutting a slice in half so the middle will warm through, pop in the microwave for a minute or two.

To reheat many portions, heat the oven to 350° F and cover the lasagna pan with foil. Bake/warm for about 20 minutes, the uncover and bake an additional 5-10 minutes. Test the middle before serving.

More Lasagna Recipes To Love

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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→
Serving spoon resting in a golden baked chicken lasagna with a slice removed.

Deluxe White Chicken Lasagna

This is a totally deluxe recipe for Chicken Lasagna, also called a White Lasagna. It has layers of tender lasagna noodles, chicken, mozzarella cheese, pesto ricotta, and a garlic béchamel sauce with artichokes and spinach.
Layering video included for easy assembly!
No ratings yet
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 876kcal
Author: Susie Weinrich

Equipment

  • Deep dish 9×13 baking pan

Ingredients

Assembly

  • 9-10 lasagna noodles - cooked until al dente
  • 4 cups cooked chicken - shredded
  • 3 cups mozzarella cheese - shredded

Spinach Artichoke Bechemel Sauce

Ricotta Mixture

  • 15 oz whole milk ricotta
  • ¼ cup pesto
  • ½ cup parmesan cheese - grated
  • 1 large garlic clove - minced
  • 1 large egg
  • ¾ tsp. kosher salt
  • ¼ tsp. pepper

Instructions
 

Prep

  • Preheat the oven to 375℉, and grab a deep dish 9×13 baking pan.
  • Thaw the frozen chopped spinach in the microwave and then press/squeeze out all the liquid. Set aside.
    To remove the liquid you can – twist in a clean kitchen towel or place the thawed spinach in a fine mesh colander and press firmly until it is dry.
    Spinach resting in a fine mesh colander with the water removed.

Lasagna Noodles

  • Boil lasagna noodles to al dente in salted water according to the package instructions (about 8 minutes).
    9-10 lasagna noodles
  • Spray a large baking sheet with nonstick cooking spray. Drain the noodles and transfer them to the prepared baking sheet to cool.
    Cooked lasagna noodles laid out flat on a baking sheet.

Ricotta Mixture

  • While the noodles boil you can make the ricotta mixture.
  • Combine all of the ricotta ingredients in a medium sized bowl and stir to combine. Set aside
    15 oz whole milk ricotta, ¼ cup pesto, ½ cup parmesan cheese, 1 large garlic clove, 1 large egg, ¾ tsp. kosher salt, ¼ tsp. pepper
    Ricotta mixture in a glass mixing bowl.

Béchamel Sauce

  • Place a large skillet over medium heat and add the olive oil and sauté the onion until softened.
    1 Tbsp. olive oil, 1 onion
  • Add the butter, once it is melted sprinkle the flour over and whisk/stir until combined + 2 minutes.
    4 Tbsp. butter, ⅓ cup flour
  • Whisk in the whole milk to the flour mixture and whisk vigorously to prevent lumps from forming.
    2 ½ cups whole milk
  • Add in the 1 cup heavy cream and continue to whisk and cook until the mixture thickens - another 2-3 minutes.
    1 cup heavy cream
  • Stir in the minced garlic, onion powder, salt, pepper, spinach and the chopped artichoke hearts. Remove from the heat.
    3 cloves garlic, 1 tsp. onion powder, 2 tsp. kosher salt, ½ tsp. pepper, 10 oz frozen chopped spinach, 14 oz artichoke hearts in water
    Skillet with spinach artichoke béchamel combined.

Assembly – Layering

  • To assemble the lasagna, add approximately 1 ½ cups bechamel sauce to the bottom of a deep dish 9×13 casserole dish.
    First step in layering a chicken lasagna, bachemel sauce in the bottom of a 9x13 pan.
  • Layer 3 noodles, ½ the ricotta mixture, 2 cups chicken, 1 cup mozzarella cheese, then ⅓ of the bechamel sauce.
    First layer of a chicken lasagna
  • Repeat the process 3 noodles, ½ ricotta mixture, 2 cups chicken, 1 cup mozzarella cheese.
  • Finally, top with 3 more noodles, remaining bechamel sauce and remaining cheese.
    Chicken Lasagna layered in a 9x13 pan, ready for the oven.

Baking

  • Cover the casserole dish with foil and bake on the center rack for 45 minutes. Remove the foil and bake uncovered for another 10 minutes.
    Tip: spray the under side of the foil with non-stick spray to prevent the cheese from sticking to the foil.
  • Finally, to brown the top, broil for 3-5 minutes. Remove from the oven and let rest for 15-20 minutes uncovered before serving.

Serving

  • Cut the lasagna into 8-12 squares and serve with a salad dressed with vinaigrette and garlic bread.
    Serving spoon resting in a golden baked chicken lasagna with a slice removed.

Recipe Tips and Notes:

COOKED CHICKEN – This is a great recipe to use rotisserie chicken! But if you have chicken you want to use I recommend poaching the chicken or baking it at 350°F for about 25 minutes until they reach 165°F internal temp. 
MAKE AHEAD – To make this Chicken Lasagna a day ahead and cook the next day, assemble completely, cover with foil and pop in the fridge overnight. 
The next day remove from the fridge and bake at 375°F for 1 hour, then remove the foil and bake another 10-15 minutes. Finally broil for 3-5 minutes to brown the top.
I wouldn’t recommend freezing this lasagna because of the cream and milk content. If you are looking for a freezer meal prep lasagna, pop over to this Classic Lasagna Recipe.
RECIPE TIPS TO REMEMBER: 
  • Make sure to squeeze all the water from the spinach. I like to use a fine mesh colander and press it firmly.
  • Spray non stick spray on a rimmed baking sheet and lay the cooked lasagna noodles out to cool. This prevents the noodle from sticking together while you assemble the other ingredients.
  • Use a deep dish 9×13 casserole pan so the lasagna will fit!
  • Place the lasagna pan on a rimmed baking sheet so if the lasagna boils over you avoid a mess in the oven.
  • Spray the underside of the foil before placing it on the lasagna, it will help prevent the cheese from baking to the foil.
  • Let the lasagna cool for 15-20 minutes so it sets up before you cut it.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 876kcal | Carbohydrates: 40g | Protein: 60g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 1831mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2081IU | Vitamin C: 4mg | Calcium: 553mg | Iron: 2mg

Garlic Parmesan Mashed Potatoes

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These Garlic Parmesan Mashed Potatoes are bursting with layers of flavor! They are made from Yukon Gold Potatoes, which are so creamy, and are mixed with plenty of garlic, fresh grated parmesan cheese, sour cream, salted butter, kosher salt and milk. They make an amazing side dish for just about any dinner or Holiday menu.

Hands picking up a large bowl of creamy garlic parmesan mashed potatoes with melted butter over the top and a serving spoon resting in it.

We don’t mess around with our mashed potato recipes here at Mom’s Dinner. There is a whole library of TESTED and APPROVED mashed potatoes to choose from, just search “mashed potatoes”. They are all SUPER flavorful and don’t need gravy to make them tasty... although we have some great gravy recipes too if you need them.

Ingredient Details

You just need a handful of easy-to-find ingredients to make this garlic parmesan mashed potato recipe.

Yukon Gold Potatoes – these are thin skinned potatoes that are yellow-ish in color. They have a really creamy texture and are less starchy than a russet potato. They are the perfect option for this recipe!

Salted Butter, Milk and Garlic Powder – This is the liquid base for the mashed potatoes. By warming the milk and melting the butter you potatoes stay nice and creamy. Also by adding the garlic powder into the warm milk/butter combo you revive the garlic flavor.

Ingredients shown are used to prepare garlic parmesan mashed potatoes.

Sour Cream – adds a layer of flavor and creaminess to the mashed potatoes.

Raw Garlic – yep, raw! The heat of the potatoes will slightly cook the garlic, but that raw garlic flavors the mashed potatoes beautifully. It just takes 2 cloves to really give you a punch of garlic.

Parmesan Cheese – choose a quality parmesan cheese wedge to grate and add to the mashed potatoes. Then sprinkle some on the top for pretty serving presentation.

How To Make Garlic Parm Mashed Potatoes

This is just a basic overview of the instructions to make Garlic Parmesan Mashed Potatoes, with pictures included. For more detailed instructions and measurements, just down to the recipe card.

Quartered peeled potatoes on a cutting board.

Step 1

Peel, cut and rinse the Yukon Gold Potatoes

Boiled potatoes in a colander.

Step 2

Place the potatoes in cool, salted water and simmer on the stove over medium heat until fork tender.

Glass measuring cup with milk, butter and garlic powder.

Step 3

Melt the butter into the milk and garlic powder.

Hand mixer in a bowl of creamy garlic mashed potatoes.

Step 4

Mash the potatoes and then mix in all the additional ingredients.

Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Step 5

Taste for seasoning and then serve hot!

Serving

Since these mashed potatoes have flavors of garlic and parmesan they are excellent paired with Italian dishes, but are also great with a pork tenderloin, classic Thanksgiving dinner or Sunday Roast!

Recipe Tips to Remember

  1. Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
  2. Start your potatoes in cool water, it helps the potatoes cook evenly.
  3. Salt your potato water!
  4. For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
  5. Warm the garlic powder in the milk and butter to bring out the garlic flavor
  6. Use a high-quality fresh grated parmesan cheese for the best flavor
  7. Always taste your mashed potatoes before serving to see if they need more salt.

More Amazing Mashed Potato Recipes

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Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Garlic Parmesan Mashed Potatoes Recipe

REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 358kcal
Author: Susie Weinrich

Ingredients

  • 3 lbs Yukon Gold Potatoes - peeled and cut into 2-3 inch cubes, then rinsed
  • 7-8 cups cool water
  • 4 tsp kosher salt - divided
  • 1 teaspoon garlic powder
  • 5 tbsp salted butter - melted
  • ¼ cup milk - whole or half & half
  • ⅓ cup full fat sour cream
  • 2 cloves garlic (plump) - minced
  • 1 cup parmesan cheese - fresh grated

Instructions
 

  • In a large pot add all your cut potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 3 teaspoon of the kosher salt.
    3 lbs Yukon Gold Potatoes, 7-8 cups cool water
  • Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
  • In the microwave melt the butter and garlic powder into the milk for about 30 seconds. Set aside.
    1 teaspoon garlic powder, 5 tablespoon salted butter, ¼ cup milk
  • Drain the potatoes. Pour them back into the empty pot or a mixing bowl.
  • Add in the sour cream, the milk/butter mixture, minced garlic, parmesan cheese and the remaining 1 ½ teaspoon kosher salt.
    Using a hand held mixer blend the potatoes until you have a creamy mash. For NO lumps AT ALL use a potato ricer, then stir in all the flavors (sour cream, milk, parmesan etc….)
    ⅓ cup full fat sour cream, 2 cloves garlic (plump), 1 cup parmesan cheese
  • Taste for additional seasoning (kosher salt).
    Then top with a pat of butter and grate extra parmesan over top for extra deliciousness! Serve hot.

Recipe Tips and Notes:

These potatoes do not need gravy, but if you do want one, here are a few to choose from:
RECIPE TIPS TO REMEMBER: 
      • Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
      • Start your potatoes in cool water, it helps the potatoes cook evenly.
      • Salt your potato water!
      • For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
      • Warm the garlic powder in the milk and butter to bring out the garlic flavor
      • Use a high-quality fresh grated parmesan cheese for the best flavor
      • Always taste your mashed potatoes before serving to see if they need more salt.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 358kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 1928mg | Potassium: 1014mg | Fiber: 5g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 45mg | Calcium: 264mg | Iron: 2mg

Grilled Buffalo Chicken Burger with Blue Cheese Mayo

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If you love Buffalo flavor, and you want a really great grilled burger then this Grilled Buffalo Chicken Burger is going to satisfy your craving. When we want to switch things up from a classic burger in the summer, this is our go-to. It has amazing flavor, grills up juicy and tender and has a kick of spice. The blue cheese mayo and celery slaw take this burger over-the-top.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw.

Now if you don’t want to get your grill out, but you are craving these flavors, pop over to this Buffalo Chicken Meatball Recipe, and serve them on top of the celery slaw!

Ingredient Details

Ground Chicken – look for a good quality ground chicken. We love to alsways use the Smart Chicken brand because it is air chilled chicken which seems to have the most consistent texture and flavor. Also, steer away from “all breast meat” ground chicken.

Bread – this mixes with the liquids and creates a panade to keep the chicken burgers juicy and tender. Use any bread that is not overly seedy, nutty or grainy. Just a white or wheat sandwich bread works great.

Ingredients for buffalo chicken burgers on a table

Hot Sauce – Frank’s Red Hot is probably the most recognizable wing sauce / buffalo sauce. However I have used the Aldi brand and it works great too.

Sour Cream – Adds a nice flavor to the chicken burgers, and also adds moisture.

Garlic – just like in the classic burger, 1 or 2 raw garlic cloves in your burger mixture is SO good!

Ranch Dressing Mix – ranch is a classic flavor that pairs great with buffalo flavor. You will find this ranch mix in the dressing aisle. It comes in 1 oz packets is a dry powder mix.

Blue Cheese – Can’t have a buffalo burger without blue cheese! The little container of crumbled blue cheese works great for the burgers (and you can use it in the blue cheese mayo and the celery slaw).

How To Make Buffalo Chicken Burgers

This is just a basic over view of the steps on making Buffalo Chicken Burgers, for more details and measurements pop down to the printable recipe card.

Buffalo burger ingredients being combined in a mixing with a fork resting in it.

Step 1

Preheat the grill. Mix all the burger ingredients except the chicken and blue cheese.

Buffalo burger mixture in burger shape resting on parchment paper.

Step 2

Add the ground chicken and blue cheese, form into burger patties.

Buffalo burgers on the grill.

Step 3

Grill the burgers to 165°F internal temp. Then glaze with additional buffalo sauce. Also toast the buns on the grill!

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

Step 4

Let the burgers cool, make the blue cheese mayo and celery slaw.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.

Step 5

Build the Buffalo Chicken Burgers with all the toppings you love.

Extra Toppings To Make It Delicious

Within the recipe card I share a recipe for a Blue Cheese Mayo which makes an incredible sauce for your Buffalo Chicken Burger. You only need 3 ingredients to make it, and two of them are already used in the burger; mayo, crumbled blue cheese, hot sauce.

mayo, blue cheese and hot sauce on a table

Add some other burger toppings like lettuce, tomato, onion … and the amazing Blue Cheese Celery Slaw takes it over the top, linked below:

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

Blue Cheese Celery Slaw

A crunchy and fresh slaw to top the buffalo chicken burger!

Get the recipe →

Recipe Tips To Remember

  • Buy ground chicken, do not buy the ground chicken that says “all breast meat”.
  • Use raw garlic to maximize flavor!
  • These burgers don’t have a ton of shrinkage on the grill So form them a little thicker.
  • Generously spray the burgers with non stick spray so they don’t stick to your grill.
  • Cook the burgers to 165°F since it is made with chicken.
  • Make the blue cheese celery slaw – it is SO good!

More Burger Recipes

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Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.

Grilled Buffalo Chicken Burger with Blue Cheese Mayo

An amazing grilled chicken burger with buffalo and blue cheese flavors added, glazed with a buffalo sauce after grilling. Build your burger with blue cheese mayo and blue cheese celery slaw.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Grill Preheating: 15 minutes
Servings: 4 Burgers
Calories: 401kcal
Author: Susie Weinrich

Equipment

Ingredients

Buffalo Burger

  • 1 lb. ground chicken
  • 1 slice white or wheat bread - crusts removed and cut into very small ⅛ inch cubes
  • 2 ½ tablespoon Franks Red Hot Sauce
  • 1 Tbsp. sour cream
  • 2 garlic cloves - minced
  • 1 ½ tablespoon Hidden Valley Ranch Salad Dressing and Seasoning dry mix
  • ¼ cup blue cheese crumbles
  • ¼ cup Franks Red Hot Sauce - – for glazing burgers after grilling
  • non stick spray

Blue Cheese Mayo

  • ⅓ cup mayonnaise
  • ⅓ cup blue cheese crumbles
  • 1-2 teaspoon Franks Red Hot Sauce

Serving

  • Toasted buns, blue cheese mayo, lettuce, tomato, red onion
  • Celery Slaw

Instructions
 

  • Preheat a charcoal or gas grill to high heat and prepare a baking sheet lined with waxed paper or parchment squares sprayed generously with nonstick cooking spray.
  • In a medium bowl, combined the cubed bread, Franks hot sauce, sour cream, minced garlic and ranch seasoning. Mash the mixture together with a fork until it forms a chunky paste.
    1 slice white or wheat bread, 2 ½ tablespoon Franks Red Hot Sauce, 1 Tbsp. sour cream, 2 garlic cloves, 1 ½ tablespoon Hidden Valley Ranch Salad Dressing and Seasoning dry mix
  • Add in the ground chicken and the blue cheese crumbles. Gently mix until everything is combined.
    1 lb. ground chicken, ¼ cup blue cheese crumbles
    Buffalo burger mixture in a mixing bowl.
  • Form the mixture into 4 patties. The burgers don't shrink much on the grill, so form them thicker than a traditional burger.
    Buffalo burger mixture in burger shape resting on parchment paper.
  • Place them on the prepared wax paper squares on the baking sheet. Spray the tops of the buffalo chicken burgers generously with nonstick cooking spray.
  • Grill the burgers for approximately 4-5 minutes per side until they register 165 degrees with an instant read thermometer. Toast the buns on the grill as well.
    Since this burger is chicken it is important to cook it to 165°F internal temp to be safe to eat.
    Can also grill inside on the stove top in a grill pan.
    Buffalo burgers on the grill.
  • Remove from the grill and equally distribute the remaining ¼ cup hot sauce over the tops of the burgers.
    ¼ cup Franks Red Hot Sauce
  • In a small bowl combine the mayo, blue cheese and hot sauce. Stir until combined.
    ⅓ cup mayonnaise, ⅓ cup blue cheese crumbles, 1-2 teaspoon Franks Red Hot Sauce
  • Build your Buffalo Chicken Burgers with blue cheese mayo, lettuce, tomato, onion, and blue cheese celery slaw.
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Serving: 1serving | Calories: 401kcal | Carbohydrates: 7g | Protein: 25g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1651mg | Potassium: 664mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg

Blue Cheese Celery Slaw

by Leave a Comment

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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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.
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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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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.
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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

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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

by 4 Comments

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 3 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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