Jalapeno Burger

Calling all spicy food lovers!! This jalapeno burger recipe has everything your tastebuds are craving in an easy-to-make meal.

It all starts with a smoky, spicy beef patty layered with crisp lettuce, onions, and juicy tomato. But here’s where the fun really begins: spicy, creamy Pepper Jack cheese pulls the flavors together, and it’s topped with pickled jalapenos and a homemade barbecue ranch sauce.

My Tex-Mex burger, while delicious, just wasn’t quite hot enough — but I think this jalapeno cheese burger will do the trick!

I go through enough jalapenos that I really should get some plants growing in my garden. Fresh peppers for biscuits, poppers, taquitos, and more… yes, please!!

Ingredient Notes and Substitutions

• Ground Beef – Use lean enough beef to avoid too much grease, but not so lean that it dries out. I usually use an 80/20 (80%) blend.
  
• Spices – Flavor jalapeno burger patties with ancho chile powder, chipotle chili powder, ground chile de arbol, salt, and pepper.
  
  If you can’t find these in the regular spice aisle, check the section with Mexican seasonings — either in the international aisle or near the produce section.
  
  You can also swap cayenne pepper for the chile de arbol and smoked paprika for the ancho chile powder if needed.
  
• Pickled Jalapenos – Find these in jars near the olives at the store. They’re more sour and tangy than fresh peppers, thanks to the vinegar brine.
  
• Barbecue Ranch Sauce – So easy to make with mayo, sour cream, ranch seasoning, and your favorite BBQ sauce.
  
  It adds smoky flavor and a cool contrast to all the heat in this Pepper Jack burger. Add some cayenne pepper or hot sauce to make it spicy!
  
• Pepper Jack Cheese – Super creamy and speckled with even more peppers for extra heat! If you prefer to tone things down a bit, substitute sharp cheddar, Colby, or Monterey Jack.
  
• Toppings – Iceberg or Romaine lettuce leaves and onion slices add crunch, and juicy tomatoes make any burger better. I like the sharpness of white onions here, though red onions are a good swap.
  
• Hamburger Buns – I love using fluffy potato buns for this jalapeno cheese burger, but buttery brioche or a simple sesame seed bun works too!

Tips and Tricks to Make the Perfect Pepper Jack Burger

• Mix the spices evenly into the ground beef.

Don’t just dump them all on top! Instead, measure out the spices into a smaller bowl and mix them together.

Then, sprinkle the mixture evenly over the ground beef before working it into the meat with your hands.

• Add an indent to the center after shaping the patties.

The center always rises a bit as it cooks, creating a domed patty. But if you start with an indent, you’ll get a flat, even surface that’s just right for stacking on all of your toppings!

Hamburger patties also tend to shrink in diameter as they cook, so shape them a little bit bigger than your hamburger buns for the perfect fit once cooked.

• Melt the cheese right on the grill.

For gooey results as soon as you take a bite, top each burger with Pepper Jack cheese during the last minute or so of grilling.

The cheese will melt perfectly over the patty without oozing over the sides!

Prep Ahead

• Slice the cheese
• Make the barbecue ranch sauce
• Prep the toppings

Kitchen Tools You Will Need

• Outdoor or Countertop Grill – During the colder months, I’ll sometimes just use a Grill Pan!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Heat-Safe Spatula for transferring jalapeno burger patties on and off the grill.

Serving Suggestions

Every burger needs some fries, and my seasoned grilled fries are a perfect match for this spicy Pepper Jack burger!

Make more of the barbecue ranch sauce for dipping or whip up a quick batch of creamy bloomin’ onion sauce instead.

I’ll never turn down a garden veggie salad, but I think sweet and tangy Mexican sweet corn would be a fantastic pairing for this jalapeno burger recipe.

Round out your meal with smoked baked beans and a frosty jalapeno margarita in hand!

Storing and Reheating Jalapeno Cheese Burger

If you plan to have leftovers, wait to top each burger with Pepper Jack cheese. It will be much easier to reheat a plain patty and add a fresh slice before digging in!

Cooked patties (with or without cheese) will keep for 3-4 days in the refrigerator. Store them in an airtight container so they don’t dry out.

All of the other toppings can be stored in separate containers in the fridge, including the barbecue ranch sauce.

Reheat leftover burger patties one at a time in the microwave or in a skillet on the stove. It helps to add a splash of water and cover with a lid so it warms evenly.

Jalapeno Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Bacon in a Burger Recipe (50/50 Burger)

Smoky Barbecue Beer Burger with Caramelized Onions

Smokehouse Barbecue Bacon Burger

Easy Smoked Burgers (Juicy Hamburger Recipe)

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Spicy Pepper Jack Jalapeño Burger

My Jalapeno Burger is full of smoky Mexican flavor, hot chiles, gooey cheese, and a spicy barbecue ranch sauce. Get your taste buds ready!!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 – 8

Calories 321cal

Author Donna Elick

Ingredients

• 2 pounds 80 percent lean ground beef
• 1 teaspoon ancho chile powder
• 1 teaspoon chipotle chile powder
• 1 teaspoon chile de arbol or cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 to 8 slices pepper jack cheese about 4 to 8 ounces
• 4 to 8 potato hamburger buns
• Lettuce leaves
• Tomato slices
• Sliced onion
• Pickled jalapeño slices
• Spicy Barbecue Ranch Sauce

Instructions

• PREHEAT GRILL: Preheat grill to medium-high heat, about 400°F.
• SEASON BEEF: In a large bowl, combine 2 pounds 80 percent lean ground beef, 1 teaspoon ancho chile powder, 1 teaspoon chipotle chile powder, 1 teaspoon chile de arbol or cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently just until combined.
• FORM PATTIES: Divide the beef mixture into 4 to 8 patties depending on desired size. Shape each patty slightly larger than the hamburger buns and press a shallow indentation in the center of each patty.
• GRILL BURGERS: Place patties on the grill and cook for 3 to 4 minutes until a deep golden crust forms. Do not press down on the burgers while they cook. Pressing squeezes out the flavorful juices and can make the patties dry. Flip and cook another 3 to 4 minutes until the burgers reach an internal temperature of about 160°F for medium doneness.
• ADD CHEESE: During the last minute of cooking, top each burger with 1 of the 4 to 8 slices pepper jack cheese and close the grill lid until melted.
• TOAST BUNS: Place 4 to 8 potato hamburger buns cut side down on the grill and toast for 30 to 60 seconds until lightly golden with grill marks.
• ASSEMBLE BURGERS: Spread Spicy Barbecue Ranch Sauce on the bottom buns. Add Lettuce leaves, Tomato slices, and Sliced onion. Place the cheeseburger on top and add Pickled jalapeño slices. Spread more sauce on the top buns and close the sandwiches.
• SERVE: Serve immediately while warm.

Notes

Make-Ahead: The burger patties can be formed up to 1 day ahead. Store covered in the refrigerator until ready to grill.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat burgers in a 325°F oven for about 10 minutes or warm gently in a skillet over medium-low heat.

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment between patties and store in a freezer-safe bag. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: Pepper jack cheese melts beautifully and adds just the right amount of heat to balance the smoky chile spices in the burger.

Nutrition

Serving: 1 | Calories: 321cal | Carbohydrates: 2g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 741mg | Sugar: 1g | Fiber: 1g | Calcium: 24mg | Iron: 6mg

Originally published July 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spicy Pepper Jack Jalapeno Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

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Other Grab and Go Breakfast Ideas

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Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

Reheating: Reheat sandwiches in a skillet over medium-low heat or warm in a 325°F oven for about 10 minutes until heated through.

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LOOSE MEAT SANDWICH

• Authentic Midwest sandwich flavor
  
• Perfect for feeding a crowd
  
• Slow cooker makes it incredibly easy
  
• Make-ahead friendly for parties
  
• Even better the next day

Maid Rite

This recipe has a story…

Chad grew up in the Midwest, and one of his favorite places was Maid-Rite. When I made my very first trip to Cedar Rapids about twenty years ago, he insisted we go so I could try one.

I remember thinking, wait… this isn’t a sloppy joe.

There was no thick sauce. No tomato base. Just perfectly seasoned, finely crumbled beef piled onto a bun. Simple and incredibly good.

Years later, we took our daughter on a trip back to Cedar Rapids and introduced her to it. The three of us sat there eating these loose meat sandwiches and loving every bite.

That’s when I knew I had to figure out how to make Maid Rite at home.

And if I’m being completely honest? I might love this version even more than the original! 

INGREDIENT NOTES

• Lean Ground Beef: Using 85-90% lean beef for this Maid Rite recipe keeps the texture tender without leaving too much grease.
  
• Beef & Chicken Base: This combination creates a deeper, more complex savory flavor.
  
• Apple Cider Vinegar: Adds a subtle brightness that keeps the meat from tasting heavy.
  
• Worcestershire Sauce: Brings rich umami flavor to the beef.
  
• Brown Sugar: Balances the acidity and rounds out the seasoning.

VARIATIONS

Classic Midwest Style: Top with diced onions and pickles.

Spicy Version: Add a dash of hot sauce or red pepper flakes.

Cheese Lover’s: Melt American or cheddar cheese onto your Rite Maid sandwich.

Party Sliders: Spoon meat filling onto slider buns for large gatherings.

SERVING SUGGESTIONS

• Pile seasoned meat onto steamed or toasted hamburger buns.
  
• Add pickles and diced onions, then top with ketchup or mustard.
  
• Serve this Maid Rite recipe with potato chips or French fries.
  
• Enjoy with coleslaw or potato salad on the side.

MAID RITE RECIPE FAQ

The key to an authentic Maid Rite sandwich recipe is texture.

The beef should be broken down into very fine crumbles while cooking. This allows the seasoning to coat every piece and gives the sandwich that signature tender texture.

Cooking the mixture uncovered for the final stage lets excess liquid evaporate so the meat stays flavorful but not soggy.

And steaming the buns for a few seconds before serving? That’s a classic restaurant trick that makes the sandwich even better.

TOOLS NEEDED

• Slow Cooker: 5-quart or larger for even cooking.
  
• Wooden Spoon or Spatula: To break the ground beef into small crumbles.
  
• Measuring Cups & Spoons: Accuracy matters for flavor balance.
  
• Slotted Spoon: For serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Sandwich Recipes

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Maid Rite Sandwich Recipe

Make Maid Rite sandwiches at home with this easy crockpot recipe. A nostalgic Midwest favorite that's perfect for feeding a crowd!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 373cal

Author Donna Elick

Equipment

• slow cooker
• slotted spoon
• chicken base

Ingredients

• 1 cup warm water
• 1 tablespoon dried minced onion optional
• 1 teaspoon beef base or 1 beef bouillon cube
• 1 teaspoon chicken base or 1 chicken bouillon cube
• 2 tablespoons packed light brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 3 pounds lean ground beef about 85 to 90 percent lean

For Serving

• 8 hamburger buns
• Optional Toppings
• Sliced cheese
• Pickles
• Diced onion
• Ketchup

Instructions

• PREP SLOW COOKER: Set a slow cooker to High heat. Add 1 cup warm water, 1 tablespoon dried minced onion, 1 teaspoon beef base or 1 beef bouillon cube, 1 teaspoon chicken base or 1 chicken bouillon cube, 2 tablespoons packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon low sodium soy sauce, and 2 tablespoons Worcestershire sauce. Stir until combined.
• ADD BEEF: Add 3 pounds lean ground beef to the slow cooker. Stir well so the ground beef is coated in the seasoned liquid.
• COOK AND BREAK UP BEEF: Cover and cook on High for 1 hour. Stir occasionally and break up the ground beef into very small crumbles.
• REDUCE LIQUID: Remove the lid and continue cooking on High for 2 ½ to 3 hours, stirring occasionally, until most of the liquid cooks off and the beef becomes tender and finely crumbled.
• ASSEMBLE SANDWICHES: Use a slotted spoon to scoop the loose meat mixture onto 8 hamburger buns. Add cheese, pickles, diced onion, or ketchup if desired.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: The loose meat mixture can be made up to 2 days ahead. Store in the refrigerator and reheat before serving.

Storage: Store leftover meat in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a saucepan over medium-low heat with a splash of water until warmed through, or microwave in 30-second intervals.

Freezing: Freeze the cooked loose meat in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Restaurant Tip: For the most authentic Maid-Rite style sandwich, steam the hamburger buns for about 30 seconds before filling them with the loose meat.

Nutrition

Serving: 1sandwich | Calories: 373cal | Carbohydrates: 26g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 574mg | Sugar: 7g | Fiber: 1g | Calcium: 88mg | Iron: 6mg

Originally published April 2014, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes.

The post Maid Rite Sandwich Recipe​ + Video appeared first on The Slow Roasted Italian.

Spring Dinner Ideas

As much as I’m all about cozy, comfort food recipes, there’s something exciting about the springtime shift in weather… and time! 

Longer days and extra sunshine mean out with stews or heavy casseroles and in with colorful, garden-fresh meals. It also means I can finally get out on the patio and fire up the grill and smoker.

We’ve rounded up over 20 of our favorite spring dinner recipe ideas, from pasta and chicken to pork and seafood. 

There are even a few veggie-heavy soups mixed in if you aren’t quite ready to say goodbye to your stockpot.

Many of these recipes come together in 30 minutes or less, so dinner can fit nicely into your busy springtime schedule.

EASY SPRING DINNERS

Simple doesn’t have to mean boring. Pasta and gnocchi are easy standbys that guarantee full bellies with minimal effort. Eating low carb? Zucchini noodles solve that problem! 

Lemon Pasta

Simplicity at its finest! Tender spaghetti tossed in a bright, buttery lemon sauce with plenty of garlic flavor, perfect as a side or light meal. Add chicken, shrimp, or veggies to make it more filling.

Cheesy Skillet Gnocchi Recipe with White Sauce

A little cream, a little garlic, and plenty of shredded cheese transform humble gnocchi into one of the most crave-worthy dinners for spring. The texture of these potato dumplings is absolutely incredible, with a golden, bubbly topping of gruyere. 

Zucchini Noodles with Sausage

Swap traditional pasta with zoodles for a lighter, veggie-packed dinner. Sausage links bring plenty of Italian flavor, tomatoes add juicy bursts of freshness, and everything cooks in one skillet

Easy Roasted Vegetables and Pasta

A drool-worthy parmesan sauce coats every inch of tender eggplant, zucchini, tomatoes, and penne. This recipe is about as hands-off as it gets! Combine roasted veggies with boiled pasta, then toss with oil, garlic, and cheese.

CHICKEN DINNERS FOR SPRING

These recipes all have one thing in common (besides chicken)… and that’s cheese! You’ll find everything from creamy sauces and melty toppings to tangy crumbles atop savory salads.

Alice Springs Chicken Outback Copycat Recipe

Honey mustard chicken smothered in bacon, cheese, and mushroom sauce… all the best flavors in one incredible bite! Perfect with a crisp side salad or a quick batch of air fryer French fries.

Creamy Pesto Chicken Pasta Recipe

An easy 20-minute meal that doesn’t skimp on flavor. With a creamy pesto sauce coating perfectly cooked pasta and tender bites of chicken, it’s filling enough for a meal with some crusty bread to soak up every last drop.

Cheesy Chicken Pasta

One pot spring dinners are a favorite around here! More time chatting around bowls of cheesy noodles and less time washing dishes. Spinach and sun-dried tomatoes bring depth while white wine brightens the sauce in the best way.

30-Minute Creamy Chicken Lazone Recipe

Pan fried chicken breasts are seasoned to perfection, complemented perfectly by creamy fettuccine. It’s a simple, flavor-packed meal that’s easy to get on the table fast.

Panera Green Goddess Salad with Chicken

Hearty and fresh with a bright, herbaceous dressing… this one’s a winner for meals or prepping lunches! It’s even better than Panera’s and can be made at a fraction of the cost.

Italian Sheet Pan Chicken Thighs

Grab one pan, a handful of seasonings, fresh veggies, and juicy chicken thighs. Throw it all together and bake for one of the easiest dinner ideas for spring.

PORK & BEEF 

Too often, these cuts are reserved for BBQs and cookouts when there are so many delicious ways to make them on the stovetop. Dinner is ready in no time, without the need for several different sides.

Parmesan Baked Pork Chops

Weeknight simple with big weekend flavor. Juicy pork coated in a savory crust made from cheese, breadcrumbs, and seasonings. Delicious with potatoes, pasta, or a simple salad.

Cast Iron Pork Chops with Apples

This one tastes fancy but is so easy to make… and in only 20 minutes! Perfectly seared chops simmer in an apple cinnamon pan sauce, balancing sweet with savory for the perfect bite.

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Saucy, crunchy, and deeply savory. If you’re looking for lighter dinner ideas for spring, this one is it. The ground meat filling is low-carb but just as delicious in a rice bowl. And you can easily swap the chicken for ground pork or beef!

Low Carb Egg Roll in a Bowl Recipe

Everything you love about egg rolls without the wrapper! Savory ground meat, shredded cabbage and carrots, and all the best Asian flavors combine into a filling, keto-friendly meal.

Beef and Vegetables Chop Suey

This easy stir fry recipe delivers takeout flavors to your kitchen in 30 minutes or less. Ultra-tender steak pairs with crisp veggies and a luscious sauce that’s got all the tastes: salty, sweet, sour, bitter, and umami.

SEAFOOD DINNER IDEAS FOR SPRING

If you’re tired of the same old chicken and pork, add some seafood into the mix! These salmon and shrimp recipes are filling but not heavy, perfect for easy springtime meals when you’re craving something different.

Lemon Pepper Salmon

Flaky fish meets a thick crust of tangy, smoky seasoning in this hot smoked salmon recipe. Made with just 4 ingredients, it’s one of the simplest spring dinner ideas on this list!

Orange Glazed Salmon

This one skillet recipe delivers perfect seared fillets coated in a sticky-sweet citrus glaze. Pomegranate arils add gorgeous color and juicy pops of tart flavor for a dish that’s dinner-party worthy but weeknight easy.

Lemon Garlic Shrimp

An absolute favorite that pairs well with sides and combines well with other recipes like lemon pasta. Juicy shrimp pan sears quickly in a bright, buttery garlic sauce. Honestly, it takes longer to prep than it does to cook!

SOUPS

Springtime brings warmer weather, but there are still plenty of blustery days that make you want to hunker down at home. These cozy spring dinner ideas make the most of garden vegetables without demanding too much effort.

Creamy Tomato Bisque Soup

Made with whole tomatoes, rich cream, and a hint of peppery heat, this 25-minute recipe delivers big flavor in a simple bowl. Delicious with grilled cheese or a crisp salad for a light, springtime meal.

Vegetable Tortellini Soup

This one rides the line of cozy but light in just the right way. A basil-forward broth envelops tender, cheese-stuffed pasta and colorful veggies, while fire-roasted tomatoes bring that “simmered all day” flavor.

Chicken Vegetable Soup

Rotisserie chicken, frozen veggies, and pasta deliver satisfying results in an easy stovetop recipe. This soup is forgiving too, so you can use up what you have on hand for something equally delicious.

Homemade Sausage and Gnocchi Soup Recipe

Italian sausage, pillowy gnocchi, vegetables, and savory tomato broth come together in the best way. One of our favorite 30 minute spring dinner recipe ideas for a light lunch or dinner… especially with crusty bread to soak up every last drop!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spring Dinner Ideas appeared first on The Slow Roasted Italian.

Belt Busting Cowboy Burger

Reds Restaurant, the Cowboy Club, and our stay at the luxurious Sedona Rouge Hotel and Spa in Sedona, Arizona completely inspired my need to create my very own belt busting cowboy burger recipe. 

But what is a cowboy burger… and why is it called that? Well, it’s basically a hefty cheeseburger with everything a hungry cowboy could want at the end of a long day piled on top.

Loaded with cheese, bacon, onion rings, and plenty of smoky flavor, it has to be one of the best burgers I’ve ever eaten!!

Seriously, the only thing that topped it was their Corn Flake Crusted French Toast — which also got the copycat recipe treatment.

Try my Quick Draw Cowboy Chili next, an easy 30-minute recipe that will stick to your ribs and keep you feeling full long into the night.

And if you’ve got a potluck coming up, you’re sure to wow everyone with a hearty cowboy pasta salad!

Ingredient Notes and Substitutions

• Ground Sirloin – Instead of the usual ground beef, opt for ground sirloin to infuse your cowboy burger with as much beefy flavor as possible.
  
  Keep in mind that ground sirloin is much leaner than ground beef, so it’ll dry out if you overcook the patties.
  
• Worcestershire & A-1 Sauce – These enhance the natural flavor of the meat and add tons of savory flavor. They also add a little more moisture to the beef patties.
  
  Swap the Worcestershire with soy sauce if you don’t have any on hand and use a different steak sauce if you’re not a fan of A-1. Or, replace the steak sauce with more Worcestershire.
  
• Seasonings – Here’s where you’ll start to build that smoky flavor! Ground chile de arbol, smoked paprika, ground cumin, and black pepper all bring the heat and play off the flavors in the barbecue sauce.
  
  If you can’t find chile de arbol, substitute cayenne pepper to taste.
  
• Onion Rings – Use your favorite! I love cooking mine in the air fryer so they get extra crispy on the outside.
  
• Barbecue Sauce – Either store-bought or homemade will work for this cowboy burger recipe. I’m partial to my signature sauce or this Jack Daniel’s version for an extra kick!
  
• Cheddar Cheese – With a lot of intense flavors to go around, stick with mild cheddar, Monterey Jack, or Colby Jack slices for balance.
  
• Bacon – Thick-cut strips are the way to go so they don’t get lost in the shuffle. I like how they’re chewy and crispy at the same time, adding extra smoky flavor to the mix.
  
  For another layer of flavor, try brown sugar or maple candied bacon instead!
  
• Lettuce & Tomato – Burger classics that add crunch and acidity to each bite. Iceberg or Romaine lettuce are popular choices, though I think peppery arugula would be yummy too.
  
  For the tomatoes, choose something that isn’t too watery — Roma or beefsteak are my top choices.
  
• Hamburger Buns – Yet another way to make these cowboy burgers your own. Brioche, poppyseed, plain… just so long as the buns are big enough to support all of the incredible toppings!

Tips and Tricks to Make Perfect Cowboy Burgers

• Handle the ground beef gently.

I like to work the spices and sauces into the meat by hand. Everything tends to mix more evenly and with less effort than with a spoon or spatula.

Divide the mixture into 4 even portions, then gently shape into patties slightly larger than your buns. They’ll shrink up a bit when cooked to be just the right size.

Avoid overmixing or handling the beef any more than necessary. The more you work it, the tougher it will be.

• Make a small dent in the center of the patty.

This helps prevent the dreaded dome in the middle of your cowboy burger. You want an even surface so the toppings don’t slide off!

Once you shape the patties, press your thumb gently into the center. Don’t go too far — just enough that it’s noticeable.

• Only touch the patties when it’s time to flip.

Pressing down on the burgers won’t make them cook any faster. In fact, it will only cause all the yummy juices to squeeze out, leaving you with dry results!

Once they’re seared on both sides, transfer the patties to a clean plate to rest for a few minutes. This also ensures they’ll stay nice and juicy when you’re ready to eat.

Prep Ahead

• Cook bacon and onion rings
• Slice cheese
• Prep lettuce and tomato (if using)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Large Bowl – This one is my go-to! Plenty of space for mixing without worrying about overflow.
• Heat-Safe Spatula for transferring cowboy burger patties on and off the grill.

Serving Suggestions

What’s a cowboy meal without a helping of baked beans and cornbread? Of course, I usually end up making a side of fries during the week!

Pair it with a loaded pasta salad for the ultimate cowboy cookout duo!

A scoop of tangy coleslaw would lighten up this hefty onion ring burger, and it’s easy to make in large batches.

Then, there’s dessert! Gooey s’mores, peach cobbler, or a warm skillet cookie with ice cream are all reminiscent of cooking over an open flame. And it doesn’t get more cowboy than that!

Storing and Reheating an Onion Ring Burger

Ground sirloin patties can be stored in the refrigerator for 3-4 days, separate from the rest of the toppings.

While it’s possible to reheat leftover onion rings and bacon, they really are best when fresh. Make a new batch if you happen to have extra burgers for the crispiest results.

Cowboy Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Rodeo Cowboy Burger Recipe

This Cowboy Burger is piled high with crispy bacon, thick onion rings, melted cheese, and smoky BBQ sauce. A true gourmet burger recipe!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 644cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds lean ground beef about 80 to 85 percent lean
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 steak sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chile de arbol or cayenne pepper
• 1 teaspoon fresh ground black pepper
• 4 thick-cut bacon slices
• 8 frozen or prepared onion rings
• 4 slices mild cheddar cheese about 4 ounces
• 4 large hamburger buns
• 4 lettuce leaves
• 1 large tomato sliced
• 1 cup barbecue sauce

Instructions

• PREHEAT AND PREP: Preheat grill to high heat, about 450°F. Place a grill pan or skillet over medium heat and cook 4 thick-cut bacon slices until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
• MIX BEEF: In a large bowl, add 2 pounds lean ground beef, 1 tablespoon Worcestershire sauce, 1 tablespoon A-1 steak sauce, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chile de arbol or cayenne pepper and 1 teaspoon fresh ground black pepper. MIX gently with your hands just until combined.
• FORM PATTIES: DIVIDE the seasoned ground beef into 4 equal portions. SHAPE each portion into a patty about ½ inch larger than the hamburger buns. PRESS a shallow indentation in the center of each patty to prevent doming while grilling.
• COOK ONION RINGS: BAKE 8 frozen or prepared onion rings according to package directions until golden and crisp, usually 8 to 10 minutes in a 425°F oven or air fryer.
• GRILL BURGERS: PLACE the patties on the hot grill. COOK for 3 to 4 minutes until a deep golden crust forms. FLIP and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F. DON’T PRESS DOWN ON THE BURGER PATTY.
• ADD CHEESE: During the last minute of cooking, TOP each burger with 1 of 4 slices mild cheddar cheese and CLOSE the grill lid until melted.
• TOAST BUNS: TOAST 4 large hamburger buns cut side down on indirect heat for 1 to 2 minutes until lightly golden.
• ASSEMBLE BURGERS: SPREAD about ¼ cup barbecue sauce on each bottom bun. ADD lettuce leaf and tomato slices, then PLACE the cheeseburger on top. STACK 1 bacon slice and 2 onion rings on each burger. COVER with the top bun and serve warm.

Notes

Make-Ahead: The burger patties can be mixed and shaped up to 1 day ahead. Cover tightly and refrigerate until ready to grill.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm burgers in a 325°F oven for 8 to 10 minutes or microwave in 30-second intervals until heated through.

Freezing: Raw patties freeze well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Stovetop Burger Instructions:
• HEAT SKILLET: Place a 12-inch cast iron skillet over medium-high heat. Add 1 teaspoon extra virgin olive oil and heat until shimmering.
• COOK BURGERS: Add the prepared burger patties to the skillet. Cook 4 to 5 minutes until a deep brown crust forms.
• FLIP: Turn the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• MELT CHEESE: During the last minute of cooking, place 1 slice mild cheddar cheese on each patty and cover the skillet loosely until melted.
• TOAST BUNS: Toast the hamburger buns cut side down in the same skillet for 30 to 60 seconds until lightly golden.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 55g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 1336mg | Sugar: 29g | Fiber: 2g | Calcium: 251mg | Iron: 8mg

Originally published May 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Rodeo Cowboy Burger Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

Mother’s Day Brunch Ideas

Sure, a showstopping spread makes for a pretty picture… but relaxed celebrations with more time around the table (and less in the kitchen) are more my speed. 

Any good brunch menu should have a balance of savory and sweet dishes, but nothing too heavy. I like mine to lean more towards breakfast flavors with fresh fruit to fill in any gaps.

Many of these Mother’s Day brunch food ideas serve enough for family gatherings and can be scaled up to match. But if it’s just a cozy day at home, leftovers can be enjoyed the next day.

And cocktails are a must, especially something bubbly. Batch drinks are an easy way to serve the table without having to get up and craft more as glasses start to empty.

These recipes will help you plan the perfect menu for the occasion, whether it’s a full spread with extended family or something cozy to celebrate yourself. Cheers!

COCKTAILS

So many Mother’s Day brunch ideas range from basic mimosas to complicated spritzers, but simple pitcher recipes are really the way to go. You can measure and mix everything ahead, pop it in the fridge, and fill glasses as needed.

Orange White Wine Sangria

Light and refreshing with spiced citrus flavor, this sangria is best made ahead so the cinnamon, cloves, and star anise have time to infuse the whole pitcher. Add candied orange peel to each glass for a fancy touch!

The BEST Spicy Bloody Mary

Not a fan of sweet drinks? Then a Bloody Mary is one of the best ideas for Mother’s Day brunch! The flavors pair well with savory egg dishes and bakes but won’t linger long enough to mess with desserts.

Berry Moscato Sangria

Something sweet and sparkling is just right for the setting. Sugar draws out the natural juices of the fresh berries, boosting the fruity flavor of the drink. This one screams springtime.

SWEET & SAVORY MAINS

Best to pair a few together for a balanced table. This allows everything nibble on a variety of options or pick and choose favorites, depending on their mood. My favorite brunch recipes are ones to be shared around a full table, so each of these feeds a crowd.

Sheet Pan Pancakes (4 Ways)

At least a dozen slices in one bake. Several different toppings at the same time. Sliceable so you can sample every dish on the table. Not a single pancake to flip. What’s not to love?

Baked Egg Casserole

Every breakfast flavor in one cozy bite. Sausage, bacon, potatoes, eggs, and cheese. The texture is so fluffy, and since it can be prepped the night before, it’s one of the best Mother’s Day brunch ideas for overnight guests.

Ham and Egg Casserole (Cracker Barrel Copycat)

Savory ham and cheese baked over egg-soaked sourdough. Like a casserole-style quiche without all the fuss. Easy to customize with other meats or veggies too.

Sheet Pan French Toast

Free yourself from standing over the griddle! Bake an entire batch of tender French toast with crispy, browned edges and a sweet, cinnamon-sugar layer. Delicious with maple syrup or berries and whipped cream.

Make Ahead Oven Baked French Toast

This one’s a little different. Thick slices of French loaf soak up the spiced custard overnight, creating a bread pudding-like texture when baked. But the brown sugar praline topping… that’s what makes it irresistible!

Savory Monkey Bread

Perfect for sharing, this pull apart bread is loaded with sausage link pieces, fluffy eggs, and plenty of melted Colby Jack. Each bite is coated in a garlic herb butter for maximum savory flavor.

Breakfast Sliders

Sausage, egg, and cheese is a classic breakfast trio. But sweet Hawaiian rolls brushed with a maple butter mixture take them to a new level. Be careful… these breakfast sliders disappear fast!

Easy Ham and Cheese Quiche Recipe

Incredible flavor doesn’t have to mean hours in the kitchen. Grab a pre-made pie crust and fill it with an easy egg mixture. Flaky, deeply savory, and ready for the oven in 15 minutes.

French Toast Rollups

Creamy cheesecake filling and sweet pops of fresh strawberry stuffed into perfectly golden rolls of French toast. Dust with powdered sugar, and you’ve got an indulgent weekend treat that’s still totally doable.

BREADS & BAKES

It’s always good to have a few simple Mother’s Day brunch menu ideas. Ones that go well with heartier dishes or stand alone with a cup of coffee for a lighter meal.

Cinnamon Swirl Bread

A thick cinnamon swirl makes slices of buttery toast a little more special. The texture is so soft and fluffy, I usually can’t wait for it to cool before grabbing a knife.

Cloud Bread (3-Ingredients)

Need low-carb brunch ideas for Mother’s Day? Easy-to-make cloud bread is the perfect base for avocado toast or open sandwiches. Pile on eggs, sautéed veggies, or even smoked salmon!

Chocolate Chip Zucchini Bread

Step aside, banana bread. Grated zucchini makes quick loaves so moist and tender, with a natural sweetness that holds its own. Each slice is studded with plenty of chocolate chips for a decadent twist.

Cinnabon Cinnamon Rolls

Soft dough. Thick swirls of buttery cinnamon filling coating. A rich, cream cheese frosting melting into every bite. This copycat recipe makes the best cinnamon rolls… dare I say better than the original?

Almond Blueberry Breakfast Cake Recipe

Plenty of natural sweetness from fresh berries, plus a crunchy almond topping to contrast the tender cake. This is a great alternative to muffins or sweeter coffee cakes and is light enough to pair with savory dishes.

DESSERTS

Springtime means sunshine, and nothing matches the brightness quite like citrus. Lemon desserts are lightly sweet but not too rich… the perfect finish to brunch without making you want to skip dinner later.

Best Lemon Brownies Recipe

All the fudgy texture you love, with the bright citrus tang of lemon bars. A powdered sugar glaze adds sweetness without making these feel too heavy.

Easy Lemon Pound Cake

This moist, tender loaf is positively bursting with lemon flavor. Perfect on its own, but even better with fresh blueberries. And if you need to bake ahead, this one freezes beautifully!

Lemon Raspberry Bundt Cake

A simply stunning lemon cake, dotted with fresh raspberries and drenched in a sweet raspberry lemonade glaze. The perfect balance of tart and sweet… and never dry.

Easy Lemon Icebox Cake (No-Bake Recipe)

Sunshine is packed into every layer of this citrusy treat. Whipped cream layers keep things light, while shortbread cookies add a little crunch. One of the best ideas for Mother’s Day brunch when you don’t have time to bake.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mother’s Day Brunch Ideas appeared first on The Slow Roasted Italian.

BBQ Bacon Burger

When time and flavor are crucial, that’s when you call in the big dogs: Worcestershire sauce and hickory smoke! 

And boy, does that liquid smoke take this Ole Smoky burger from yum to YUMMMM.

I paired it with a 4 peppercorn blend for another layer of incredible flavor to create the sexiest BBQ bacon cheeseburger you’ve ever seen.

That doesn’t mean it’s complicated, though. In fact, you’ll have this burger on the grill before the condiments even hit the table. Just prep, grill, and eat!

Nothing beats a gourmet burger when it’s grilling season, and I’ve got plenty of recipes to choose from.

Whether it’s a belt-busting Cowboy Burger or one that reminds you of Tuscan summers, there’s bound to be a flavor combination you haven’t tried.

INGREDIENT NOTES

• 80/20 Ground Beef: The fat ratio matters. This keeps the burger juicy and flavorful.
  
• Hickory Liquid Smoke: Adds deep, smoky character without needing a smoker.
  
• 4-Peppercorn Blend: Freshly crushed gives stronger, more complex heat.
  
• Mild Cheddar: Melts smoothly and balances the smoke.
  
• Thick-Cut Bacon: Crispy texture is key here.
  
  

Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger

• Crush the peppercorns for maximum flavor.

It’s easiest with a spice grinder, but you know I’m all about simple and easy. All you really need are a resealable sandwich bag and a mallet — heck, even a heavy frying pan will do the trick!

Place the peppercorns in the bag and squeeze out the air before sealing. Set on a sturdy cutting board and smash with the mallet or bottom of a frying pan until they are no longer whole.

• Make a slight indent in the center of the patties.

The center will swell as it cooks, causing the dreaded “dome” in the middle. But if you start with an indent in the center, the patty will be perfectly level once cooked!

It’s a whole lot easier to stack toppings on your barbecue bacon cheeseburger this way, and it’s easier to eat too.

• Flip halfway, and don’t press down!

You want an even char on both sides of the burger. Watch the sides of the patties — once the color changes about halfway up, it’s time to flip.

Other than that, leave them alone. Pushing down with your spatula won’t make them cook any faster. In fact, it will only press the juices out, leaving you with dry burgers.

Prep Ahead

• Crush peppercorns
• Mix and form patties
• Slice onion and cheese
• Cook bacon

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – This set has every size of bowl you could ever need, perfect for mixing and prepping ingredients!
• Heat-Safe Spatula for flipping each BBQ bacon burger.

Serving Suggestions

I know fries are the typical burger side, but I love the taste of grilled barbecue potato chips with this hickory BBQ bacon cheeseburger!

Especially when they’re paired with homemade fry dipping sauces — beer cheese and chipotle lime mayo are my top picks.

Pair this with a side of loaded cowboy pasta salad and you’ve got the heartiest duo around!

The smoky flavors go so well with creamy potato salad and sweet, juicy corn on the cob. Finish off your meal with some kiwi pineapple popsicles or peaches n cream ice cream!

Storing and Reheating Barbecue Bacon Cheeseburger

Place any leftover patties in an airtight container, separate from the toppings. Store in the refrigerator for 3 to 4 days.

Leftover bacon can be a bit tricky — the texture is never quite the same when it’s reheated. Either cook a few fresh slices while reheating your barbecue bacon cheeseburger, or use the air fryer to get the strips crispy again.

Warm burger patties (with or without cheese) in the oven at 350°F for 8-10 minutes or on the stove. Place the patty in a skillet with a splash of water, then place a lid over the top. Heat on low until warmed through.

BBQ Bacon Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Other Easy Burger Recipes

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Smokehouse Barbecue Bacon Burger

Spicy Buffalo Chicken Burgers

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Ole Smoky Bbq Bacon Burger

Our BBQ Bacon Burger boasts tons of smoky flavor from fresh peppercorns and liquid smoke. A delicious summertime meal, ready in minutes!

Course Main

Cuisine American

Method Grill

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 burgers (8 ounces each)

Calories 824cal

Author Donna Elick

Ingredients

• 2 pounds ground beef 80/20 recommended
• 2 tablespoons Worcestershire sauce
• 2 1/2 tablespoons hickory liquid smoke flavoring
• 1 tablespoon 4-peppercorn blend crushed
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 4 slices mild cheddar cheese
• 4 hamburger buns
• 4 slices bacon cooked
• 8 slices red onion

Instructions

• PREHEAT GRILL: Preheat the grill to medium-high heat.
• FORM PATTIES: In a large bowl, combine 2 pounds ground beef, 2 tablespoons Worcestershire sauce, 2 1/2 tablespoons hickory liquid smoke flavoring, 1 tablespoon 4-peppercorn blend, and 1 teaspoon kosher salt. Mix gently just until combined. Divide into 4 equal patties slightly larger than the hamburger buns. Press a shallow indentation in the center of each patty.
• OIL PATTIES: Lightly brush each patty with 1 tablespoon extra virgin olive oil to prevent sticking.
• GRILL: Place patties on the hot grill. Cook for 3 minutes without moving, until grill marks form. Flip and cook another 3 minutes for medium, or until internal temperature reaches 160°F.
• ADD CHEESE: During the last minute of cooking, top each burger with 1 slices mild cheddar cheese and close the grill lid to melt.
• TOAST BUNS: Place hamburger buns cut-side down on the grill and toast briefly until grill marks appear. Watch closely to prevent burning.
• ASSEMBLE: Place each burger on a toasted bun. Top with 1 slice bacon (cut in half) and 2 slices red onion. Cap with the top bun and serve immediately.

Notes

Beef Tip: 80/20 ground beef provides the best flavor and juiciness. Leaner blends can dry out quickly.

Do Not Press: Avoid pressing down on burgers while cooking. This squeezes out juices.

Make-Ahead: Patties can be formed up to 24 hours in advance and refrigerated.

Storage: Store cooked burgers in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in a 350°F oven.

Nutrition

Serving: 1 | Calories: 824cal | Carbohydrates: 28g | Protein: 54g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 186mg | Sodium: 1333mg | Sugar: 5g | Fiber: 2g | Calcium: 244mg | Iron: 7mg

Originally published July 2012, updated and republished March 2026

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WHY YOU’LL LOVE CHICKEN ENCHILADAS WITH SALSA VERDE

• Creamy but still bright and tangy
  
• Uses rotisserie chicken for speed
  
• Big flavor in just 30 minutes
  
• Freezer-friendly for future dinners
  
• Crowd-pleasing without being heavy

Salsa Verde Chicken Enchiladas

I have a thing for green sauce. Red enchiladas are good, sure. But salsa verde? That’s where the personality is. 

It’s tangy. It’s bold. It wakes everything up. And when you stir sour cream into it, it turns silky without losing that edge.

These creamy salsa verde chicken enchiladas bake up bubbling at the edges, cheese melted into a glossy layer across the top. 

And the tortillas soften just enough to soak up the sauce without falling apart while the filling stays creamy and savory with just the right hit of cumin and garlic underneath.

They’re comforting without being heavy. Bright, but still cozy. And when something checks all those boxes?  It earns a permanent spot in the rotation.

INGREDIENT NOTES 

• Salsa Verde: Use a good one… it sets the tone for the entire dish.
  
• Shredded Chicken: Rotisserie is perfect here. Tender, juicy, and fast. Sometimes I’ll cook a batch to freeze for recipes like this one!
  
• Monterey Jack: Freshly shredded melts smoother and silkier than bagged shreds.
  
• Green Chiles: Add gentle warmth without overpowering the other flavors.
  
• Sour Cream: Balances the acidity and gives the sauce body.
  
• 8-inch Flour Tortillas: Typically labeled as “soft taco” size. 

VARIATIONS 

Spicy Verde: Add diced jalapeños to the sauce.

Corn Tortillas: Warm these before rolling to prevent cracking.

Pepper Jack Swap: Replace the Monterey Jack with Pepper Jack for extra kick.

Cream Cheese Boost: Swap half of the sour cream with softened cream cheese for more richness.

Bean Add-In: Add black beans to chicken salsa verde enchiladas for extra heartiness.

SERVING SUGGESTIONS

• Pair with cilantro lime rice.
  
• Add pinto or refried beans on the side.
  
• Top with sliced avocado and red onion with lime wedges on the side.
  
• Serve salsa verde chicken enchiladas with a crisp side salad.
  
• Finish dinner with our Chocolate Tres Leches Cake.
  

CHICKEN ENCHILADAS SALSA VERDE FAQ

Freeze baked leftovers for up to 2 months, then reheat at 350°F covered with foil.

The key to creamy enchiladas is balance. Salsa verde brings brightness and acidity, but without fat, it can feel sharp.

The sour cream softens that edge and gives the sauce enough body to cling to the chicken instead of pooling at the bottom.

Simmering the sauce briefly before assembling lets the spices bloom and deepen. And reserving sauce for the bottom of the pan prevents sticking while helping the tortillas soften evenly.

Bake just until the cheese melts and the edges bubble… overbaking can dry the tortillas. 

This salsa verde chicken enchilada recipe is simple. But done right, it tastes like more effort than it is.

TOOLS NEEDED 

• Large Skillet: To build the sauce and combine the filling.
  
• 9 x 13-inch Baking Dish: Use a foil pan if you plan on freezing before baking.
  
• Mixing Spoon or Spatula: Evenly divide the filling between the tortillas.
  
• Cheese Grater: Fresh cheese makes a difference here.
  
• Foil: For reheating or make-ahead.

Enjoy!

With love, from our simple kitchen to yours.

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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are tangy and bright, perfectly creamy, and just as cozy as red sauce recipes. Ready in 30 minutes!

Course Main

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -5

Calories 535cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced (about ½ cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups)
• 1 4 ounce can diced green chiles, drained
• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 to 3 cups cooked shredded chicken about 1 to 1 ½ pounds cooked
• 8 ounces Monterey Jack cheese freshly shredded (about 2 ½ cups), divided
• 2 tablespoons chopped fresh cilantro
• 8 8-inch flour tortillas

Instructions

• PREP OVEN AND PAN: Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
• SAUTÉ AROMATICS: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced and cook for 4 to 6 minutes until softened. Stir in 3 cloves garlic, minced and cook for 30 seconds until fragrant.
• MAKE SAUCE: Stir in 1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups), 1 4 ounce can diced green chiles, drained, 1/2 cup sour cream, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Simmer for 1 minute. Reserve 1 cup of sauce.
• MAKE FILLING: Add 2 to 3 cups cooked shredded chicken, 8 ounces Monterey Jack cheese, and 2 tablespoons chopped fresh cilantro to the skillet. Stir until evenly combined.
• ASSEMBLE: Spread ¼ to ½ cup reserved sauce onto the bottom of the baking dish. Spoon about ¼ cup filling into 8 8-inch flour tortillas, roll tightly, and place seam-side down in the dish.
• TOP: Pour remaining reserved sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese.
• BAKE: Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly golden.
• SERVE: Garnish as desired and serve warm.

Notes

Make-Ahead: Assemble the enchiladas but do not bake. Cover tightly with foil and refrigerate for up to 1 day before baking.

Freezing (Before Baking): Assemble enchiladas in a freezer-safe baking dish. Do not bake. Let the sauce cool completely. Cover tightly with plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Freeze for up to 3 months.

To Bake After Freezing: Thaw overnight in the refrigerator. Remove plastic wrap and bake at 375°F for 20 to 25 minutes, until hot and bubbly.

Freezing (After Baking): Let baked enchiladas cool completely. Wrap tightly and freeze for up to 2 months. Reheat covered at 350°F until warmed through.

Storage: Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1 | Calories: 535cal | Carbohydrates: 36g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 68mg | Sodium: 1096mg | Sugar: 5g | Fiber: 3g | Calcium: 566mg | Iron: 3mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Salsa Verde Chicken Enchiladas appeared first on The Slow Roasted Italian.

Air Fryer Chicken Recipes

When we bought our first air fryer, I already knew how this was going to go.

This wasn’t about reheating frozen food and calling it innovation. We were testing temperatures. Playing with coatings.

Running batches back-to-back until we figured out exactly how to get deeply crispy skin and perfectly juicy meat without deep frying.

And once we cracked it?

We didn’t stop.

This collection of air fryer recipes for chicken covers every major variation: fried chicken, thighs, breasts, drumsticks, whole chicken, wings in every flavor direction, weeknight bites, and even frozen shortcuts for busy nights.

If you want reliable, crispy, juicy air fryer chicken that actually works… start here.

Crispy Air Fryer Fried Chicken & Classic Cuts

This is the foundation category. Bone-in, skin-on, full-flavor chicken that crisps beautifully under circulating heat. 

These chicken air fryer recipes focus on texture (golden exteriors, rendered fat, juicy interiors), and they’re built around temperature control and timing. 

If you want that fried chicken experience without a deep fryer, this is your section.

Best Crispy Air Fryer Fried Chicken Recipe

This recipe delivers real crunch, not just “air fried” crunch. The coating crisps and sets beautifully, locking in moisture while creating that satisfying crackle when you bite into it. The interior stays juicy and tender, and the seasoning carries through every layer. If you’re skeptical about air fryer recipes for chicken, this is the one that changes minds.

Air Fryer Chicken Thighs (Crispy & Juicy)

Chicken thighs are naturally rich and forgiving, which makes them perfect for air frying. The skin renders and crisps while the dark meat stays tender and flavorful underneath. These are ideal for weeknight dinners when you want dependable, high-impact flavor without complicated prep.

Juicy Air Fryer Boneless Chicken Breast

Boneless chicken breast can go dry quickly, but not if you control the heat and timing properly. This method keeps the interior moist while building a lightly crisp exterior. It’s clean, simple, and incredibly versatile for salads, wraps, bowls, or sliced over rice.

Best Crispy Air Fryer Chicken Legs (Drumsticks)

Drumsticks are perfect for high-heat air circulation. The skin tightens and crisps while the meat stays juicy and flavorful. These cook evenly and hold seasoning well, making them a great family-friendly option that still delivers bold texture.

Best Juicy Air Fryer Whole Chicken

Yes… you can roast an entire chicken in the air fryer! The skin crisps beautifully all over, thanks to constant airflow, and the meat stays tender throughout. This one proves that air fryer chicken recipes aren’t just for small cuts. It can handle a full bird with impressive results.

Air Fryer Chicken Wings (All the Flavor Variations)

Wings and air fryers were made for each other. The high circulating heat renders fat quickly, allowing the skin to crisp without oil splatter or greasy heaviness. 

This section is all about flavor variations layered on top of perfectly crisp skin, from savory to sweet to spicy.

Air Fryer Chicken Wings (4 Ways)

A versatile base wing recipe that lets you customize flavor direction after crisping. The skin gets beautifully golden and slightly blistered, creating the perfect surface for sauces or dry rubs. This is your wing foundation.

Garlic Parmesan Wings

Savory, buttery, and bold, these wings are coated in garlic and finished with Parmesan for deep, salty flavor. The crispy exterior holds the seasoning beautifully, creating balanced bites without soggy skin.

Honey BBQ Wings

Sticky, caramelized glaze meets crisp wing skin for the perfect sweet-and-savory contrast. The sauce thickens slightly as it sets, creating a glossy, flavorful coating without sacrificing texture.

Lemon Pepper Wings

Bright citrus and cracked pepper layered over crisp wings create clean, bold flavor. These are slightly lighter but still incredibly satisfying, with crisp skin that carries the seasoning beautifully.

Spicy and Sweet Chili Wings

Sweet heat with a glossy finish. The sauce clings to crispy wings without softening the exterior too much, giving you bold flavor and texture in every bite.

Easy Weeknight Chicken Air Fryer Recipes

This batch is built for speed without sacrificing texture. Smaller cuts cook quickly, crisp easily, and are ideal for busy evenings when you want something satisfying but efficient.

Chicken Tenders in the Air Fryer (From Scratch!)

Crispy coating with juicy, tender interior… made from real ingredients instead of frozen shortcuts. These hold their crunch beautifully and are perfect for dipping, salads, or wraps.

Easy Lemon Garlic Air Fryer Chicken Bites

Bite-sized pieces cook quickly and stay tender while developing lightly crisp edges. The lemon and garlic bring brightness and depth without overwhelming the chicken.

Garlic Parmesan Air Fryer Chicken Skewers

Evenly cooked pieces threaded for easy handling and crisping. The garlic-Parmesan coating caramelizes lightly, building bold flavor while keeping the interior juicy.

Crispy and Crunchy French Fried Onion Chicken

That nostalgic onion coating transforms beautifully in the air fryer, creating deep crunch and savory flavor without excess oil. Simple, comforting, and surprisingly crisp.

Quick & Frozen Chicken Recipes for Air Fryer 

Sometimes you need dinner fast. The air fryer excels at turning frozen items into crispy, evenly cooked meals with minimal effort.

Air Fryer Frozen Chicken Nuggets (How to Cook)

Clear timing and temperature guidance ensure nuggets crisp properly without drying out. One of the most reliable chicken recipes for the air fryer, perfect for quick meals.

Southwestern Egg Rolls (Air Fryer Recipe)

Crispy exterior with a savory, flavorful filling. Perfect as an appetizer or easy snack, with a texture that benefits greatly from air frying.

Why Air Fryer Chicken Works So Well

Air fryers circulate hot air rapidly around the chicken, which renders fat quickly and crisps the exterior while sealing in moisture. Proper spacing, correct temperature, and flipping halfway through ensure even browning and reliable texture.

When done right, you get:

• Crispy skin
  
• Juicy interior
  
• Even cooking
  
• Faster cook times
  

It’s technique… not luck.

Chicken Recipes Air Fryer FAQ

Donna’s Final Thoughts

We didn’t dabble in air fryer chicken recipes. We committed.

When that air fryer hit my counter, I wasn’t interested in shortcuts that tasted like shortcuts. I wanted crispy skin that actually crackled.

I wanted juicy meat that didn’t dry out five minutes later. I wanted results that felt intentional.

So we tested. We adjusted. We cooked through every cut — thighs, breasts, drumsticks, wings, whole birds — until we understood exactly how this thing works.

And here’s what I’ll tell you: Air fryer chicken is only as good as the method behind it. Spacing matters. Temperature matters. Timing matters.

But once you get it right? It’s dependable. It’s fast. It’s weeknight-proof. And it can absolutely hold its own next to oven-roasted or traditionally fried chicken.

This isn’t a phase in our kitchen. It’s a staple. And if you’re going to make chicken recipes in the air fryer…

You might as well do it right.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Chicken Recipes appeared first on The Slow Roasted Italian.