Guacamole Burger

You know I’m all about Mexican flavors when I’m not busy whipping up Italian favorites… and I love plenty of heat either way…!

So I figured, why not make a burger with Tex Mex flavor and top it with some tasty dips? And boy, did that idea pay off in spades!!

The salsa is fresh and tangy, the guacamole is savory and creamy, and the seasoned burger patty makes your taste buds tingle. I’m telling you, there wasn’t a crumb left on my plate!

I’ve also got a turkey burger version that’s a bit leaner and not quite as heavy. And if you aren’t a fan of avocados, you’ll love this cheese-stuffed burger that’s also topped with salsa.

Ingredient Notes and Substitutions

• Lean Ground Beef – Because of all the moist toppings, we’re going extra lean for the patties — 93% blend, in fact!
  
• Tex Mex Seasoning – Make your own or grab a bottle of Mrs Dash SW Chipotle seasoning and add a little salt.
  
• Cheddar Cheese – Instead of adding slices to your patties, top them with shredded cheddar for a better melt.
  
  Monterey Jack or Colby are great swaps, or try Pepper Jack for more kick.
  
• Guacamole – Double down on salsa flavor and make your Tex Mex burger with Wholly Guacamole’s Pico de Gallo guac.
  
  Prefer to make it from scratch? I’ve got a chunky guacamole recipe that will do the trick, plus a lighter option without any sour cream or yogurt.
  
• Salsa – I’m a big fan of pico de gallo on burgers myself, but any kind of salsa will work! Grab a jar from the store or make it from scratch.
  
  I’ve got recipes for restaurant-style, roasted tomato, or a boozy Bloody Mary version that’s full of heat!
  
• Hamburger Buns – Use your favorite, whether it’s classic sesame seed or buttery brioche. Don’t forget to toast them on the grill before assembling your guacamole burger!

Tips and Tricks to Make the Perfect Tex Mex Burger

• Rub the seasonings on the patties instead of mixing them in.

The flavor of your chipotle burger will be much bolder this way, and having the seasonings on the surface helps with the sear.

Shape the patties first, making them a little wider than your buns. Add a small indent in the center (this prevents it from doming up when cooked), then sprinkle the seasoning mix on top.

Use your fingers to gently press the spices into the meat to help them stick!

• Keep beef patties cold until you’re ready to grill.

Unlike other cuts, ground meat holds its shape better when it’s chilled compared to room temperature.

This means you can shape and season your burger patties ahead of time, then carry them right out to the grill when you’re ready.

• Use a thicker salsa for the best eating experience.

If it’s overly watery, your guacamole burger will be hard to eat — and extra messy! You may need to strain off the extra liquid or spoon it carefully from the bowl.

Make sure to toast those buns on the grill as well. The crunchier texture will prevent the buns from becoming soggy.

Prep Ahead

• Mix Tex Mex seasoning
• Shred cheese
• Make salsa and guacamole (if needed)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Heat-Safe Spatula and BBQ Tray for transferring the beef patties on and off the grill.

Serving Suggestions

Once your burgers are off the grill, let them rest for a few minutes to stay juicy. You can use this time to toast the buns with a little butter — just for a minute or they’ll burn.

Add guacamole to the bottom bun, then top with a cheese-covered patty. Spoon salsa on top and finish with the other bun.

Serve your burger Tex Mex style with a side of street corn salad and grilled sweet potato fries. And if you’re dining on the patio, add a frosty margarita while you’re at it!

Storing and Reheating Leftovers

Keep grilled beef patties in an airtight container in the refrigerator for 3-4 days. Or, freeze them for 2-3 months.

Any leftover salsa can also be kept in the fridge for a few days, but the guacamole is best made fresh. The longer it sits, the more it’ll brown.

Reheat chipotle burger patties in the oven at 350°F for about 10 minutes, or in the air fryer for 5-6 minutes.

You can place one in a skillet with a splash of water and cover it with a lid. Heat over medium-low until warmed through, then assemble your Tex Mex burger like new!

Chipotle Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Whataburger Patty Melt Copycat Recipe

Spicy Buffalo Chicken Burgers

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Tex Mex Guacamole Burger

Make this Guacamole Burger packed full of Tex Mex seasoning. With cheese and salsa in the mix, it's an incredibly moist and flavorful bite!

Course Main

Cuisine Tex Mex

Method Grill

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 761cal

Author Donna Elick

Ingredients

• 2 pounds 80-85 percent lean ground beef
• 2 teaspoons Tex-Mex seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces cheddar cheese, shredded (about 1 cup)
• 1 cup guacamole
• 1 cup pico de gallo
• 4 large hamburger buns
• 2 tablespoons unsalted butter, softened

Instructions

• PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
• FORM PATTIES: Divide 2 pounds 80-85 percent lean ground beef into 4 equal portions and shape into patties about ½ inch thick. Form each patty slightly larger than the hamburger buns and press a shallow indentation in the center so the burgers cook evenly.
• SEASON BURGERS: Sprinkle 2 teaspoons Tex-Mex seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper evenly over both sides of the patties. Gently press the seasoning into the meat.
• GRILL BURGERS: Place the patties on the grill and cook for about 4 to 5 minutes until a browned crust forms. Flip the burgers and cook another 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• ADD CHEESE: During the last minute of cooking, sprinkle about 4 ounces cheddar cheese, shredded over each burger and close the grill lid until the cheese melts.
• TOAST BUNS: Spread the cut sides of the 4 large hamburger buns with 2 tablespoons unsalted butter, softened. Place the buns butter-side down on the grill and toast for about 1 minute until golden brown.
• ASSEMBLE BURGERS: Spread about ¼ cup of the 1 cup guacamole on the bottom half of each bun. Place the cheeseburger on top, then spoon about ¼ cup of the 1 cup pico de gallo over the burger.
• SERVE: Place the top buns on the burgers and serve immediately while warm.

Notes

Make-Ahead: The burger patties can be formed up to 1 day ahead and stored 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 skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment paper between patties and store in a freezer-safe bag.

Stovetop Method: If you don’t have a grill, cook the burgers in a large skillet or cast iron pan. Heat the skillet over medium-high heat and add the patties. Cook for about 4 to 5 minutes until a browned crust forms. Flip and cook another 4 minutes until the internal temperature reaches about 160°F. Sprinkle the cheddar cheese on top during the last minute of cooking and cover the pan briefly to melt the cheese. Toast the buttered buns in the same skillet for about 30 to 60 seconds until golden.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 36g | Protein: 57g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 176mg | Sodium: 954mg | Sugar: 9g | Fiber: 5g | Calcium: 296mg | Iron: 7mg

Originally published May 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 Tex Mex Guacamole Burger Recipe appeared first on The Slow Roasted Italian.

Pesto Burger

Imagine a perfectly grilled beef burger drizzled with a sweet balsamic reduction.

Served atop a layer of fresh chunky tomato sauce on a toasted ciabatta bun, it’s enough to make your stomach growl and your taste buds swoon.

Add a slice of fresh mozzarella and a spoonful of fresh pesto mayonnaise, and you may just have to pick your tongue up off the floor!

It’s everything you love about a traditional caprese salad, transformed into a hearty pesto mozzarella burger fresh off the grill.

The idea for a caprese burger came to me after trying the Signature Balsamic Vinegar of Modena from the Fresina Pasta Company in Baton Rouge, Louisiana.

Unfortunately, they’ve since retired, but it was truly the best balsamic I have ever tasted.

How good? Let me say this… When I made the reduction for this caprese burger recipe, I couldn’t stop eating it off the spoon. I had to make two batches just to have enough for the burgers!!

If you’re a balsamic fan too, I encourage you to think outside the box — it’s good for so much more than vinaigrettes. I’ve used it as a glaze for meatloaf, a dip for Brussel sprouts, and even in strawberry popsicles!

Ingredient Notes and Substitutions

• Lean Ground Beef – This pesto burger has loads more moisture than usual, so we’re using a 93% lean blend for balance.
  
• Salt & Pepper – We’re keeping the seasonings simple since all the toppings are quite intense. Wait to season the balsamic burger patties until just before grilling.
  
  The salt draws out moisture, so adding it too early will lead to dry burgers.
  
• Balsamic Vinegar – Quality really does make a difference, so try to grab the nicest bottle you can manage!
  
• Chunky Tomato Sauce – This is much closer to a pizza or pasta sauce than the regular canned stuff. Look for a chunky sauce made with San Marzano tomatoes, or make one yourself!
  
• Mozzarella – It must be fresh! Slice it thick — up to ¼-inch — so it becomes nice and gooey while still holding its shape.
  
• Pesto Mayonnaise – Combine your favorite pesto (store-bought or homemade) with olive oil mayonnaise for the best flavor and texture.
  
  You can get away with regular mayo if you don’t want to buy a separate jar, but do not use Miracle Whip!
  
• Ciabatta Buns – Of course, we’re using an Italian bread for this caprese burger recipe! It gets perfectly crispy on the grill, so don’t forget to toast it.
  
  If you’re not a fan, substitute brioche or potato buns, or maybe Kaiser rolls.

Tips and Tricks to Make the Perfect Caprese Burger

• Start with the balsamic reduction.

It takes some time to make and requires constant whisking. Once the vinegar has reduced by half, you’ll need to let it sit for at least 15 minutes to thicken even more and cool.

Good news is that you can make a reduction well ahead of time if needed! Store it in a jar in the fridge, then let it come to room temperature before using.

• Chill the burger patties once formed.

This helps them hold their shape and prevents them from falling apart when flipped on the grill.

Because there isn’t anything mixed into the meat, you can form the patties up to a day ahead of time and leave them covered in the refrigerator.

Just remember to add the salt and pepper before grilling!

• Toast the buns right on the grill.

Ciabatta can be dense and chewy, but it becomes light and crispy when toasted — the perfect contrast to the other textures in this pesto burger.

Keep a close eye on them, as they can burn pretty quickly. A minute or two should do it!

Toasting also prevents the buns from becoming soggy when layered with the tomato sauce and pesto mayonnaise.

Prep Ahead

• Make balsamic glaze
• Slice mozzarella
• Make pesto mayonnaise

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Saucepan for making the balsamic reduction
• Mixing Bowls – One for mixing the ground beef and another for the pesto mayonnaise.
• Food Processor – If you’re making the pesto from scratch, just add the mayo and pulse again!

Serving Suggestions

You don’t need much to make a meal out of this pesto mozzarella burger. Meat, veggies, cheese… it’s all right there!

I love pairing it with my roasted vegetable penne pasta or a crunchy summer vegetable salad. Or, toss some zucchini on the grill at the same time as the burgers.

Finish off the meal with a sweet taste of Italy, whether it’s homemade cannoli or a creamy affogato.

Storing and Reheating Balsamic Burger Patties

Transfer grilled burgers to an airtight container once cool, then store in the refrigerator for 3 to 4 days.

All the other components — tomato sauce, pesto mayo, and mozzarella — should be stored separately in the fridge and assembled as needed.

Warm balsamic burger patties in the oven at 350°F or in a skillet on the stove until warmed through. I like to add a splash of water and a lid when using a skillet to help them heat through evenly.

Caprese Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Stovetop Burgers

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Gourmet Caprese Pesto Burger

Layer this Pesto Burger with luscious tomato, creamy mozzarella, and a sweet balsamic reduction. Everything you love about summer in one bite!

Course Main

Cuisine American

Method Grill

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 679cal

Author Donna Elick

Ingredients

• 1 1/2 pounds 80 to 85 percent lean ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup good balsamic vinegar
• 1 cup chunky tomato sauce
• 4 ounces fresh mozzarella cheese, sliced into 4 slices
• 1/2 cup prepared pesto
• 3 tablespoons olive oil mayonnaise
• 4 ciabatta buns, split

Instructions

• MAKE BALSAMIC REDUCTION: Add 1/2 cup good balsamic vinegar to a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 6 to 8 minutes until the vinegar reduces by about half and becomes slightly syrupy. Remove from heat and set aside to cool. The sauce will thicken as it cools.
• PREHEAT GRILL: Preheat a grill to medium-high heat, about 400°F.
• FORM PATTIES: Place 1 1/2 pounds 80 to 85 percent lean ground beef in a large bowl and gently divide into 4 equal portions. Shape each portion into a patty slightly larger than the ciabatta buns. Press a shallow indentation into the center of each patty so the burgers cook evenly.
• SEASON BURGERS: Sprinkle the patties evenly with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper on both sides.
• GRILL BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• ADD CHEESE: During the last minute of cooking, place 1 slice of 4 ounces fresh mozzarella cheese, sliced into 4 slices on each burger. Close the grill lid so the cheese melts.
• TOAST BUNS: Place 4 ciabatta buns, split cut side down on the grill and toast for about 30 to 60 seconds until lightly golden.
• MAKE PESTO MAYO: In a small bowl stir together 1/2 cup prepared pesto and 3 tablespoons olive oil mayonnaise until smooth.
• ASSEMBLE BURGERS: Spoon about ¼ cup of the 1 cup chunky tomato sauce onto the bottom half of each bun. Place the cheeseburger on top. Drizzle a little balsamic reduction over the cheese. Spread about 2 tablespoons pesto mayo on the top bun and place it over the burger.
• SERVE: Serve immediately while the burgers are warm and the cheese is melted.

Notes

Make-Ahead: The balsamic reduction and pesto mayonnaise can be made up to 2 days ahead and stored in the refrigerator.

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

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

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: Fresh mozzarella melts smoothly and gives the burger a creamy Caprese flavor that pairs beautifully with pesto and balsamic.

Nutrition

Serving: 1 | Calories: 679cal | Carbohydrates: 36g | Protein: 49g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 1040mg | Sugar: 7g | Fiber: 2g | Calcium: 178mg | Iron: 5mg

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 Gourmet Caprese Pesto Burger Recipe appeared first on The Slow Roasted Italian.

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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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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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.

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 THIS CHICKEN SALAD RECIPE WITH GRAPES AND APPLES

• Perfect mix of creamy, sweet, and crunchy
  
• Make-ahead friendly (actually better after chilling)
  
• Great for lunches, showers, or easy dinners
  
• Rotisserie chicken makes it simple
  
• Feels classic… because it is

Chicken Salad with Grapes and Apples

I’ve always loved mix-ins. I love them in my ice cream, I love them in my brownies, and I love mixing textures and bold flavors anywhere I can sneak them in.

And this chicken salad? It’s not shy.

You’ve got creamy dressing, juicy grapes, crisp apples, crunchy pecans, and just enough red onion to keep things interesting. Every bite hits differently. Sweet. Savory. Crunchy. Tangy.

It’s like a party in your mouth. It’s big. It’s bold. A little extra… just like me.

Traditional chicken salad is fine. But chicken salad with apples and grapes has personality. It has texture. It has contrast.

And once you’ve had it this way, the plain version just feels like it’s missing something.

INGREDIENT NOTES

• Cooked Chicken: Rotisserie works beautifully here. Use a mix of white and dark meat for the best texture.
  
• Gala Apple: Sweet and crisp. Leave the peel on for color and texture. Fuji and Honeycrisp are good too.
  
• Seedless Grapes: Red or green both work. Slice them in half so you don’t get giant bites of sweetness.
  
• Pecans: Toast them for deeper flavor and better crunch.
  
• Mayonnaise + Sour Cream: The combo keeps it creamy but lighter than mayo alone.
  
• Fresh Lemon Juice: Brightens everything and keeps the apples from browning.

VARIATIONS

Walnut Swap: Use chopped walnuts instead of pecans.

All Mayo: Replace sour cream with more mayo for a richer texture.

Greek Yogurt: Instead of sour cream, add plain Greek yogurt for extra tang.

No Nuts: Omit pecans if needed. It’ll still be delicious and plenty crunchy!

Dried Cranberry: Add in ¼ cup for a chewy, tart-sweet twist.

Curry Style: Stir in ½ teaspoon mild curry powder for subtle warmth.

SERVING SUGGESTIONS

• Pile chicken salad with grapes and apples onto buttery croissants.
  
• Spoon over mixed greens and drizzle lightly with our balsamic vinaigrette.
  
• Enjoy with a thick slice of beer bread for a simple lunch plate.
  
• Stuff into wraps with extra crisp lettuce.

CHICKEN SALAD WITH APPLES AND GRAPES FAQ

I’ve made more versions of chicken salad than I can count. The key is balance. Too much mayo? Heavy.
Too much fruit? Overly sweet. Not enough crunch? Boring.

But this chicken salad recipe with grapes and apples is perfection.

The lemon juice isn’t just for flavor… it keeps the apples bright and fresh. And folding gently instead of stirring aggressively keeps the chicken tender instead of shredded.

I always taste it after it chills. Cold changes flavor slightly, and sometimes it needs a tiny pinch more salt.

That final adjustment? That’s the difference between good and gone.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to gently fold chicken salad with grapes and apples.
  
• Medium Bowl: To make a smooth dressing.
  
• Sharp Knife: Clean, even chopping matters for a balanced bite.
  
• Cutting Board: Preferably one with grip!
  
• Spatula or Large Spoon: For folding without smashing.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Salad With Grapes And Apples

Chicken Salad with Grapes and Apples is full of contrast. Cool and creamy meets fresh and crisp, for a balanced sandwich you won't forget!

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Calories 571cal

Author Donna Elick

Equipment

• large mixing bowl
• kitchen knives
• cutting board
• apple corer
• measuring spoons

Ingredients

• 1 pound cooked chicken, diced (about 3 cups)
• 4 ounces seedless grapes, halved about ¾ cup
• 1 medium Gala apple, chopped (about 1 cup)
• 2 celery stalks, finely diced (about ½ cup)
• 1/4 small red onion, finely diced (about ¼ cup)
• 1/2 cup chopped pecans
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• Fresh chopped parsley for garnish (optional)

Instructions

• COMBINE SALAD BASE: In a large mixing bowl, add 1 pound cooked chicken, diced , 4 ounces seedless grapes, halved, 1 medium Gala apple, chopped , 2 celery stalks, finely diced, 1/2 cup chopped pecans, and 1/4 small red onion, finely diced. Toss gently to combine.
• MAKE DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until smooth and creamy.
• MIX: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
• CHILL: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• SERVE: Stir once before serving. Garnish with Fresh chopped parsley if desired.

Notes

Make-Ahead: This salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Storage: Store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.

Texture Tip: If the dressing thickens after chilling, stir in 1 to 2 tablespoons mayonnaise or a splash of milk to loosen.

Shortcut: Rotisserie chicken works beautifully and saves time.

Flavor Boost: Toasting the pecans adds deeper flavor and extra crunch.

Nutrition

Serving: 1 | Calories: 571cal | Carbohydrates: 16g | Protein: 31g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 579mg | Sugar: 11g | Fiber: 3g | Calcium: 64mg | Iron: 2mg

Originally published July 2011, updated and republished 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 Chicken Salad with Grapes and Apples appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHICKEN PARM SLIDERS RECIPE

• A decade-long reader favorite for a reason
  
• Fast, easy, and completely reliable
  
• All the flavors of chicken parm, party-style
  
• Feeds a crowd without stress
  
• Melty, saucy, and deeply satisfying

Chicken Parmesan Sliders

I’ve been making chicken sliders recipes forever, and this one never fails me.

These aren’t fancy. They’re not trying to be anything new. They’re just everything people already love, packed into a form that’s easier to serve and even easier to eat.

The garlic butter matters. Toasting the rolls matters. And layering everything the right way is what keeps them from turning soggy or sliding apart when you pick one up.

These parmesan chicken sliders are the ones people hover around. The ones that vanish first. The ones someone always asks for the recipe for.

If you need one dish you can always count on, this is it!

INGREDIENT NOTES

• Chicken Breasts: Cutting them thin keeps them juicy and quick-cooking.
  
• Hawaiian Rolls: Slight sweetness balances the savory chicken and sauce. Other slider buns work, as long as they’re all connected.
  
• Marinara Sauce: Use one you already love… it shows up loud here. I usually whip up a quick batch of my 5-minute pasta sauce.
  
• Mozzarella Cheese: Shreds melt faster and more evenly. Bagged are fine, but grate it fresh if you can.
  
• Parmesan Cheese: Adds salt, depth, and classic chicken parm flavor. Definitely use a fresh wedge here!

VARIATIONS

Spicy: Mix crushed red pepper flakes into the marinara.

Extra Cheesy: Add shredded provolone along with the mozzarella.

Crispy: Lightly bread the chicken before cooking.

Roasted Garlic: Use roasted garlic in the butter instead of garlic powder.

Mini Chicken Parm: Grab a larger-count pack of rolls for smaller, appetizer-sized buns.

Air Fryer Chicken: Cook the cutlets in the air fryer instead of on the stove.

SERVING SUGGESTIONS

• Great for game day or parties with extra marinara for dipping.
  
• Pair a chicken parmesan slider with fries, potato wedges, or mozzarella sticks.
  
• Add a simple green salad to make it into a meal.
  
• Serve roasted vegetables or penne Pomodoro pasta on the side.

CHICKEN PARMESAN SLIDER FAQ

Out of all the chicken sliders recipes out there, this one works because it manages moisture and heat in stages.

Toasting the rolls creates a dry barrier that slows sauce absorption. The Parmesan goes down first, acting as a buffer between bread and chicken.

Since the chicken is fully cooked before assembly, the final bake is only about melting cheese, not cooking meat.

Butter carries garlic flavor evenly across the bread, while mozzarella melts into the chicken and marinara, binding everything together.

The short final bake prevents steam buildup, which is what causes soggy bottoms.

It’s not complicated. It’s just thoughtful layering and timing… and that’s why these chicken parmesan sliders never fail.

TOOLS NEEDED

• Large Skillet: For evenly cooking the chicken.
  
• Rimmed Baking Sheet: Holds chicken parmesan sliders together.
  
• Serrated Knife: Cleanly slices the rolls, before and after baking.
  
• Pastry Brush: For even garlic butter coverage.
  
• Tongs or Spatula: Makes it easier to handle the chicken.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Chicken Bacon Ranch Sliders (Easy Tailgating Recipe)

BBQ Pulled Chicken Sliders Recipe with Italian Dressing

Best Easy French Dip Sliders (20 Minute Recipe)

Turkey Sliders Recipe with Brie and Cranberry Sauce

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Chicken Parmesan Sliders + Video

Chicken Parmesan Sliders are easy to make and perfect for a casual dinner or game-day food. Saucy, cheesy, delicious… no breading needed!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 263cal

Author Donna Elick

Equipment

• rimmed baking sheet
• kitchen knives
• cutting boards
• box grater

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets
• 1/2 teaspoon kosher salt
• 2 teaspoons fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 3 ounces grated Parmesan cheese
• 3/4 cup marinara sauce
• 4 ounces mozzarella cheese, shredded
• 12 Hawaiian rolls or slider buns kept attached

Instructions

• PREP OVEN AND PANS: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside a large skillet for cooking the chicken.
• PREP ROLLS: Place 12 Hawaiian rolls or slider buns on a cutting board. Using a serrated knife, slice the rolls in half horizontally, keeping them connected. Place the bottom halves cut-side up on one side of the prepared baking sheet and the top halves cut-side up on the other side.
• MAKE GARLIC BUTTER: Melt 3 tablespoons unsalted butter in a small microwave-safe bowl. Stir in 1 teaspoon garlic powder. Brush the cut sides of both the tops and bottoms of the rolls with the garlic butter.
• TOAST ROLLS: Bake the rolls for 8 to 10 minutes, until lightly golden and toasted. Remove from the oven and set aside. Leave the oven on.
• SEASON CHICKEN: Sprinkle both sides of 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets with 1/2 teaspoon kosher salt and 2 teaspoons fresh ground black pepper.
• COOK CHICKEN: Heat 2 tablespoons extra virgin olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F.
• ASSEMBLE SLIDERS: Sprinkle 3 ounces grated Parmesan cheese evenly over the toasted bottom halves of the rolls. Top with the cooked chicken pieces, trimming if needed so each slider is evenly filled.
• ADD SAUCE AND CHEESE: Spoon about 1 tablespoon of 3/4 cup marinara sauce over each piece of chicken. Sprinkle 4 ounces mozzarella cheese, shredded evenly over the top.
• BAKE: Return the baking sheet to the oven and bake for about 5 minutes, until the cheese is fully melted and bubbly.
• FINISH AND SERVE: Place the top halves of the rolls back on the sliders. Cut into individual sliders and serve warm.

Video

Notes

Make-Ahead: The chicken can be cooked up to 2 days ahead and refrigerated. Reheat briefly before assembling.

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

Reheating: Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid the microwave if possible to keep the bread from getting soggy.

Ingredient Note: Hawaiian rolls add a slightly sweet contrast to the savory chicken and marinara, but any sturdy slider bun will work.

Nutrition

Serving: 1 | Calories: 263cal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 503mg | Sugar: 5g | Fiber: 1g | Calcium: 118mg | Iron: 1mg

Originally published October 2013. Updated and republished February 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 your support; it allows us to keep creating new recipes.

The post Chicken Parmesan Sliders + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CAPRESE CHICKEN SANDWICH

• All the best Caprese flavors, made sandwich-worthy
  
• Fast enough for weeknights, special enough for company
  
• Juicy chicken that doesn’t dry out
  
• No fancy steps, just smart layering
  
• Feels indulgent without being heavy

Chicken Caprese Sandwich

I am unapologetically obsessed with Caprese flavors.

Tomato. Basil. Garlic. Olive oil. And CHEESE. That clean, simple combination that somehow feels dramatic every single time. It never gets old for me. Ever.

This sandwich was inevitable. I love a good chicken sammie, and I love Caprese everything (salad, pasta salad, burger, oven roasted caprese), so eventually the two just… met in the middle. 

And honestly, this caprese chicken sandwich recipe works better than it has any right to.

The chicken is seasoned simply because it doesn’t need help. The pesto does the heavy lifting. The balsamic brings that little sweet punch at the end that makes you pause after the first bite.

This is not a delicate sandwich. It’s bold. It’s juicy. It’s meant to be eaten with intent.

INGREDIENT NOTES

• Chicken Breasts: Slicing them into cutlets keeps them juicy and fast-cooking.
  
• Fresh Mozzarella: Soft, milky, and essential. Slice just before assembling so it doesn’t dry out.
  
• Beefsteak Tomatoes: Big slices with lots of juice and real tomato flavor.
  
• Prepared Pesto: Use one you genuinely like. You’ll taste it in this caprese chicken sandwich! And if you’ve got the time, try making pesto from scratch.
  
• Balsamic Glaze: A little goes a long way. This is a finish, not a sauce.
  
• Ciabatta Rolls: Hold up really well under all those layers, even without toasting. But you’re welcome to toast (lightly) for a little crunch.

VARIATIONS 

Roasted Tomato: Swap fresh tomato slices for roasted to get even deeper flavor.

Spicy: Add crushed red pepper flakes or Calabrian chili paste.

Arugula: For some peppery freshness and crunch.

Prosciutto: Layer into the chicken caprese sandwich for a salty, indulgent twist.

Toasted Bread: Lightly toast the ciabatta for extra structure.

Garlic Lovers: Rub half a garlic clove inside toasted ciabatta buns before assembling.

Basil Mayo: Mix the pesto with some mayo for a creamier spread.

SERVING SUGGESTIONS 

• Perfect for casual dinners or weekends in the backyard.
  
• Serve with kettle chips or crispy fries.
  
• Also great with roasted potatoes.
  
• Pair a grilled chicken caprese sandwich with a simple green salad.
  
• Add a small bowl of roasted tomato basil soup.
  

CHICKEN CAPRESE SANDWICH RECIPE FAQ

This chicken caprese sandwich recipe works because of contrast and fat balance.

Lean chicken provides structure, while the mozzarella and pesto bring fat, which carries flavor and creates that rich mouthfeel. Tomatoes add acidity and moisture, keeping the sandwich from feeling dry. 

The balsamic glaze adds both sweetness and acid, which heightens the perception of salt and rounds out the garlic and basil.

Cooking the chicken over medium heat allows light browning (a mild Maillard reaction) without drying it out. Letting the chicken rest briefly keeps juices from running straight into the bread.

A caprese chicken sandwich isn’t complicated. It’s layered flavor doing exactly what it’s supposed to do.

TOOLS NEEDED 

• Large Skillet: For even browning.
  
• Tongs: Easy flipping without tearing the chicken.
  
• Sharp Knife: Clean tomato and mozzarella slices.
  
• Cutting Board: For resting and slicing your chicken caprese sandwich.
  
• Spoon or Small Spatula: For spreading the pesto neatly.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Caprese Sandwich

A Chicken Caprese Sandwich stuffs all that tomato, basil, and mozzarella flavor into a ciabatta bun, complete with balsamic glaze drizzle!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 sandwiches

Calories 562cal

Author Donna Elick

Ingredients

• 2 boneless skinless chicken breasts, sliced in half lengthwise (4 cutlets)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 split ciabatta rolls
• 8 ounces fresh mozzarella cheese, sliced
• 2 beefsteak tomatoes, sliced
• 2 tablespoons balsamic glaze
• 1/2 cup prepared pesto

Instructions

• SEASON CHICKEN: Sprinkle both sides of 2 boneless skinless chicken breasts, sliced in half lengthwise (4 cutlets)s with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepperr. Press the seasoning lightly into the chicken.
• COOK CHICKEN: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F. Transfer to a plate.
• ASSEMBLE SANDWICHES: Place one chicken cutlet on the bottom half 4 split ciabatta rolls. Top with 8 ounces fresh mozzarella cheese, sliced and 2 beefsteak tomatoes, sliced.
• ADD SAUCE: Drizzle 2 tablespoons balsamic glaze evenly over the tomatoes. Spread 1/2 cup prepared pesto on the cut sides of the top rolls.
• SERVE: Close the sandwiches and serve immediately.

Notes

Make-Ahead: The chicken can be cooked up to 4 days ahead and stored in an airtight container in the refrigerator.

Reheat gently before assembling.

Storage: Store leftover chicken separately from bread and toppings to prevent sogginess.

Reheating: Reheat chicken in a skillet, air fryer, or microwave until warmed through, then assemble fresh.

Ingredient Note: Ciabatta rolls hold up well without toasting, but you can lightly toast them if you prefer extra crunch.

Variation: Add fresh arugula or baby spinach for extra freshness, or roasted red peppers for sweetness.

Nutrition

Serving: 1 | Calories: 562cal | Carbohydrates: 41g | Protein: 33g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1285mg | Sugar: 8g | Fiber: 3g | Calcium: 363mg | Iron: 1mg

Originally published February 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 Chicken Caprese Sandwich appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CALIFORNIA BURRITOS

• Steak and fries in one cheesy bite… enough said
  
• Big flavors with minimal prep
  
• Feels like restaurant food at home
  
• Customizable and crowd-pleasing
  
• Fast enough for weeknights, indulgent enough for weekends

California Burrito

This is not a neat dinner. This is a lean-over-the-plate, don’t-wear-white situation. 

And honestly? That’s most of the appeal. 

Hot seasoned steak hits the extra crispy fries. The cheddar cheese melts into everything. The guac and sour cream cool it all down just enough. 

You don’t need fancy sauces, and you don’t need extra toppings. This combo has been right for a long time.

Make your California burritos nice and big… bigger than the state. Roll them tight so every bite is stuffed to the max. And don’t overthink it!

INGREDIENT NOTES

• Flank Steak: Lean, beefy, and perfectly tender when sliced against the grain.
  
• Spices: Garlic powder, chili powder, cumin, salt, and pepper. If you’ve been around here for a while, these should already be in your pantry.
  
• Frozen French Fries: Crisp them well, because texture matters here! I typically use my air fryer.
  
• Cheddar Cheese: Melts fast and plays well with steak and fries. Go mellow with Mild cheddar or bold with Extra Sharp.
  
• Flour Tortillas: Bigger is better. Small tortillas won’t survive this Mexican California burrito recipe.
  
• Guacamole: The creamy contrast is non-negotiable. Grab your favorite from the store to save time, or whip up a quick batch at home.

VARIATIONS 

Chicken: Use grilled or pan-seared chicken instead of steak. For extra crunch, try tenders!

Steak Swap: Skirt steak is just as good and even beefier.

Cheese-Heavy: Add Monterey Jack or queso to the mix.

Spicy: Stuff burritos with hot sauce or pickled jalapeños.

Carne Asada Style: Add a squeeze of lime juice to the steak after slicing.

Vegetarian Version: Replace steak with pinto or black beans.

California Burrito Bowl: Skip the tortilla and layer everything over rice in a bowl.

SERVING SUGGESTIONS 

• Dig in immediately while the fries are still hot.
  
• Serve with chips and salsa on the side.
  
• Pair California burritos with red rice or Mexican street corn salad.
  
• Great with ice-cold soda or beer.
  
• Have extra napkins handy… seriously.
  

CALIFORNIA BURRITO RECIPE FAQ 

This Mexican California burrito recipe works because of contrast and timing.

Hot steak and fries melt the cheese instantly, which helps everything bind together. Cooling elements, like guacamole and sour cream, keep the burrito from feeling greasy or heavy. 

Slicing the steak thinly against the grain shortens the muscle fibers, making each bite tender instead of chewy.

And the fries? They act like a starch and a crunch element. That’s why this burrito feels indulgent but still balanced.

Trust me, it’s chaotic in the absolute best way.

TOOLS NEEDED

• Large Skillet: For a hard and fast steak sear.
  
• Tongs: Make it easier to flip and handle the flank steak.
  
• Sharp Knife + Cutting Board: Clean, even slices matter here.
  
• Foil or
• : Optional, but helpful for wrapping.
  
• Microwave or Skillet: For warming the tortillas.

Enjoy!

With love, from our simple kitchen to yours.

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California Burritos

Try a California Burrito stuffed with seared steak, crispy fries, gooey cheese, guac, and sour cream. You’ll need two hands for this one!

Course Main Course

Cuisine American

Method Stovetop

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 24 minutes minutes

Servings 3 large burritos

Calories 1221cal

Author Donna Elick

Ingredients

• 1 1/2 pounds flank steak
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• 3 large flour tortillas 12 inches or larger
• 2 cups frozen French fries, cooked until crispy
• 1 cup shredded cheddar cheese about 4 ounces
• 1 cup guacamole
• 1/2 cup sour cream
• Fresh cilantro leaves for garnish

Instructions

• SEASON STEAK: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Pat the seasoning evenly onto both sides of 1 1/2 pounds flank steak.
• SEAR: Heat 1 tablespoon extra virgin olive oil in a large skillet over high heat. Add the flank steak and cook for 3 to 4 minutes per side, until well browned and cooked to your desired doneness.
• REST AND SLICE: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain, then cut into bite-sized pieces.
• WARM TORTILLAS: Warm 3 large flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
• ASSEMBLE: Divide the steak evenly among the tortillas. Top with 2 cups frozen French fries, cooked until crispy, 1 cup shredded cheddar cheese, 1 cup guacamole, and 1/2 cup sour cream.
• ROLL: Fold in the sides of each tortilla, then roll tightly into burritos.
• SERVE: Serve immediately, garnished with Fresh cilantro leaves.

Notes

Make-Ahead: The steak can be cooked up to 2 days ahead and reheated gently before assembling the burritos.

Storage: Wrap leftover burritos tightly in foil and refrigerate for up to 3 days.

Reheating: Reheat wrapped burritos in the microwave or air fryer until warmed through. For a crisp exterior, warm in a skillet for 1 to 2 minutes per side.

Ingredient Note: Flank steak is lean and flavorful. Skirt steak works equally well if available.

Nutrition

Serving: 1 | Calories: 1221cal | Carbohydrates: 73g | Protein: 67g | Fat: 75g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 2160mg | Sugar: 3g | Fiber: 14g | Calcium: 427mg | Iron: 8mg

Originally published February 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 California Burrito appeared first on The Slow Roasted Italian.