Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

• Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
  
• White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
  
• Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
  
• Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
  
• Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
  
• Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
  
• Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

• Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

• Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

• Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

• Chop onion and garlic
• Shred Romano cheese
• Make pesto (if needed)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
• Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

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Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 512cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds 80% lean ground beef ground chuck
• 1/2 medium white onion finely chopped (about 1/2 cup)
• 2 garlic cloves minced (about 2 teaspoons)
• 3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
• 2 ounces Romano cheese shredded (about 1/2 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 ounces fresh mozzarella cheese sliced (6 slices)
• 6 ciabatta buns split
• 2 tablespoons unsalted butter softened
• 4 ounces basil pesto about 1/2 cup
• 8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

• PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
• MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
• FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
• GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
• MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
• TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
• ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
• SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

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

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

Originally published June 2012, updated and republished June 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 Tuscan Inspired Mediterranean Burger appeared first on The Slow Roasted Italian.

Orange Juice Popsicles

With fresh summer fruits and a cool, icy texture, there’s no better way to cool off on a hot summer day than with these orange raspberry popsicles. Even the name just sounds refreshing!

And I know that desserts and summer fun aren’t just for the kids, so I add a splash of amaretto for a nutty, alcoholic twist. Just like an amaretto sour or cocktail!

After all, oranges and almonds are a winning combination. Throw ‘em together to make amazing citrus bars or an out-of-this-world syrup for breakfast or other desserts.

With all the homemade popsicle and ice pop recipes I’ve come up with over the years, this one might just be my favorite. 

Easy to make, easier to eat, and customizable for kiddos and adults alike… it doesn’t get much better than that!!

Ingredient Notes and Substitutions

• Orange Zest – The best oranges for zesting are Navals and Valencias — both have smooth, thick skin.
  
  But in the event you can’t get your hands on fresh oranges, a little orange extract is a good alternative for that intense punch of flavor.
  
• Granulated Sugar – You can easily use simple syrup, honey, or any other sweetener in this recipe.
  
  And if you don’t want them super sweet, then I bet your OJ will make things sweet enough as-is, no additional sweetener necessary!
  
• Orange Juice – Any brand or variety is great in these pops, so use your favorite. The only thing I’d recommend against is using OJ with pulp for texture reasons.
  
  But you know, I’m not going to rain on your parade — use it if you want to!

If you want to make these orange juice popsicles extra tangy, then squeeze a little lemon juice in there too.

• Amaretto Liqueur – This is an Italian liqueur with a sweet, nutty almond flavor. I just love it!

Don’t want to use alcohol? Just use a teaspoon of almond extract.

• Raspberries – My favorite fruit to pair with oranges! Fresh berries will have the best texture, but you can go with frozen if that’s more accessible. Don’t thaw them first — just toss them right into the molds.

Tips and Tricks for Delicious, Refreshing Orange Juice Pops

• Add a few more ingredients to mimic an Amaretto Sour!

Squeeze in a little lemon juice and pop some maraschino cherries in the mix, and you’ve got a classic Amaretto Sour on your hands!

Instead of lemon juice, you could include sweet and sour mix in these orange raspberry popsicles to get things really sweet and tangy.

Or, capture the flavors of that cocktail I mentioned earlier by swapping the raspberries in this orange juice popsicle recipe with strawberries. 

• Not an amaretto fan?

Not everyone likes the bitter almond flavor of amaretto — I get it! Luckily, just about every liquor goes with citrus, oranges, and lemons alike. 

Vodka, tequila, and rum are super popular pairings for oranges. I mean, screwdrivers, tequila sunrises, and daiquiris? Sign me up!!

• Smooth out the texture.

You can puree the raspberries (and any other fruits you might want to throw in there) to make totally smooth orange juice popsicles.

This also tends to make the flavor very rich and gives them a luscious texture!

Prep Ahead

• Muddle the zest and sugar
• Rinse and dry the raspberries
• Combine the alcohol and fruit juice

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Mixing Bowls – We only need the small one for this recipe.
• Citrus Zester – If you don’t have one, use the small holes on a Box Grater.

More Flavor Ideas

There are tons of possibilities to play around with flavors and variations when making homemade orange juice pops!

Almost every fruit is yummy with oranges! Substitute the raspberries with strawberries, blueberries, cherries, and more.

Tropical fruits are also super summery and fantastic with oranges — mango, pineapple, and kiwi especially.

Want to turn these into dreamsicles? Just add vanilla ice cream!

And if you’re interested in other fun ways to use this concoction, consider freezing them in ice cubes to serve with drinks and cocktails during the summer!

Storage and Freezing Orange Juice Ice Pops

Once frozen, I like to wrap my homemade popsicles in parchment paper to keep them fresh in the freezer — and to keep them from sticking together. 

Stack them in a freezer-safe gallon storage bag and squeeze all of the extra air out. These orange juice ice pops will easily last 3 or 4 months this way!

Orange Juice Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Summer Recipes

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Raspberry Orange Juice Popsicles

Orange Juice Popsicles blend the flavors of summer into a simple treat! Sugary, tangy, and fruity — with a fun twist for the grown-ups!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 p

Calories 36cal

Author Donna Elick

Ingredients

• 1 medium navel orange zested (about 1 tablespoon zest)
• 1 tablespoon granulated sugar
• 16 ounces fresh orange juice about 2 cups
• 1 teaspoon amaretto Extract or liqueur
• 6 ounces fresh raspberries rinsed and patted dry (about 1 cup)

Instructions

• ZEST AND COMBINE: Use a microplane to zest 1 medium navel orange over a small bowl, about 1 tablespoon zest. Add 1 tablespoon granulated sugar. Rub the zest and sugar together with your fingertips (or press them together with the back of a fork) for about 30 seconds, until the sugar takes on a strong orange aroma and feels slightly damp to the touch.
• MIX THE BASE: Pour 16 ounces fresh orange juice and 1 teaspoon amaretto into the bowl with the orange sugar. Whisk for about 15 seconds, until the sugar fully dissolves and the liquid looks clear and smooth.
• LOAD THE RASPBERRIES: Divide 6 ounces fresh raspberries (about 1 cup) evenly among 10 popsicle molds, about 3 berries per mold. For softer berries throughout the pops, gently press each one with the back of a spoon until you see the juice start to bleed out.
• FILL THE MOLDS: Slowly pour the orange juice base into each mold. Stop pouring when you see the liquid sit about a quarter inch below the rim. That gap lets the popsicle expand cleanly as it freezes.
• CAP AND INSERT STICKS: Cover each mold with its lid or a small square of aluminum foil. Push a popsicle stick straight down through the center of the lid (or pierce the foil) until it stops at the bottom of the mold. The foil holds the stick upright while the popsicle freezes.
• FREEZE: Set the molds level in the freezer. Freeze for at least 4 hours, until the popsicles feel solid all the way through when you press the top of the stick. For best texture, freeze overnight.
• RELEASE AND SERVE: Run warm tap water over the outside of each mold for about 10 seconds, until you feel the popsicle slide free with a gentle tug on the stick. Serve right away.

Notes

MAKE-AHEAD: Double or triple the batch. These keep beautifully in the freezer for up to a year when wrapped well. One big pour now, popsicles all summer and beyond.

STORAGE: Once frozen solid, pop each popsicle out of the mold and slip it into a snack-size resealable freezer bag. Store the wrapped pops together in a gallon-size freezer bag to keep freezer burn at bay. They stay fresh for up to a year.

EQUIPMENT TIP: Working with paper cups instead of molds? Use 3-ounce paper cups. Cover each one with a small piece of foil, poke a wooden popsicle stick through the center of the foil, and freeze. The foil holds the stick straight while they set up.

INGREDIENT TIP: Fresh-squeezed orange juice gives the brightest flavor, and a 100 percent juice carton works just as well. Look for “not from concentrate” for the closest match to fresh.

Nutrition

Serving: 1 | Calories: 36cal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published June 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.

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Sassy was little then, and it was one of those things we always did together, no matter what else was on the agenda that day. Disney released the churros recipe during the parks closure, and I made them that same week.

After making this churro recipe more times than I can count, the science is fascinating. This is choux pastry. Same dough behind cream puffs and eclairs. Butter, water, and flour cook together, the starches gelatinize, and suddenly you have a paste that holds moisture.

Eggs go in one at a time. They build structure and create steam pockets. When those hit hot oil, the water turns to steam, puffing the interior while the outside fries crisp. That 350 degree sweet spot is everything.

Whether you know it as the Disneyland churro recipe or just want an easy churro recipe that delivers every time, once you learn how to make churros this way, every other churros recipe feels like a shortcut.

Love Disney snacks? My Copycat Tigger Tail recipe is another favorite from the park!

Tools Needed for Homemade Churros

• Large piping bag + closed star tip — creates the ridges that get crispy.
• Heavy-bottomed pot or Dutch oven — holds frying temp steady.
• Candy or deep-fry thermometer — 350 degrees F, non-negotiable.

Disney Churro Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Recipes

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Wendy’s Chocolate Frosty Copycat Recipe + Video

Chocolate Tres Leches Cake

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Best Churro Recipe (Disney Copycat Churros)

This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch!

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 424cal

Author Donna Elick

Equipment

• 2 1 1/2 quart sauce pan
• 1 mixing bowls

Ingredients

• 1 cup water
• 1 stick unsalted butter cut into pieces (8 tablespoons)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon divided (1/4 teaspoon for dough, 1/2 teaspoon for coating)
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 1/2 cups vegetable oil for frying (peanut or canola oil also works)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• HEAT THE LIQUID: Combine 1 cup water, 1 stick unsalted butter (8 tablespoons), 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a 1 1/2-quart saucepan over medium heat. Bring to a rolling boil, about 3 to 4 minutes. The butter melts completely and the surface bubbles vigorously. Reduce heat to low.
• MIX THE DOUGH: Add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1 minute. Remove from heat and let the dough rest for 5 to 7 minutes, until cool enough that a finger pressed lightly on the surface feels warm but comfortable.
• ADD THE EGGS: Stir in 3 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough looks slippery at first but comes together into a thick, pipeable paste. Set aside.
• HEAT THE OIL: Pour 1 1/2 cups vegetable oil into a heavy-bottomed skillet or 1-quart saucepan. Heat over medium-high heat until a candy thermometer reads 350 degrees F, about 5 minutes. A small piece of dough dropped in sizzles immediately and floats to the surface.
• PIPE AND FRY: Spoon the dough into a piping bag fitted with a large open star tip (Wilton 4B or similar). Squeeze out 1-inch strips of dough over the oil and slice off each piece with a knife. Fry 5 to 6 pieces at a time, turning once, until golden brown and crisp on all sides, about 2 to 3 minutes per batch. The oil sizzles steadily the whole time. Remove with a slotted spoon or spider strainer and drain on paper towels.
• COAT IN CINNAMON SUGAR: Mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a medium bowl. Toss the warm churro bites in the cinnamon sugar until evenly coated. The sugar clings best while the churros are still hot.
• SERVE: Arrange the coated churro bites on a serving plate and serve warm with your favorite dipping sauce, like chocolate fudge sauce or caramel.

Video

Notes

MAKE-AHEAD: The dough can be made up to 1 day in advance. After stirring in the eggs, let the dough cool completely, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before piping and frying.

STORAGE: Store cooled churro bites in an airtight container at room temperature for up to 2 days. The exterior softens over time.

FREEZING: Freeze cooled, uncoated churro bites in a single layer on a baking sheet, then transfer to a freezer bag. Stays at peak quality for about 2 weeks. Safe to eat for up to 4 weeks, though the texture starts to change past that first 2-week window. Reheat from frozen on a baking sheet at 375 degrees F for 5 to 8 minutes until crisp, then toss in fresh cinnamon sugar.

OIL TIP: Use a candy thermometer to keep the oil at a steady 350 degrees F. This temperature crisps the outside and cooks the inside evenly every time.

PIPING TIP: A large closed star tip gives the crispiest ridges. The tighter the points on the star, the more surface area gets crispy in the oil.

Nutrition

Serving: 3pieces | Calories: 424cal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 188mg | Sugar: 13g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published May 2020, updated and republished June 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 Best Churro Recipe (Disney Copycat Churros) appeared first on The Slow Roasted Italian.

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 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 Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

• Big, smoky flavor without complicated steps
  
• Tastes just like your favorite takeout (maybe better)
  
• Simple pantry spices, nothing fancy
  
• Great for meal prep, bowls, tacos, salads… you name it
  
• That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

Need something different for the kids? I swear by this Hot Dog Fried Rice recipe on weeknights! It comes together in under 30 minutes and the kids love it!

INGREDIENT NOTES

• Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
  
• Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
  
• Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
  
• Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
  
• Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

• Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
  
• Slice over a crisp salad with avocado and lime dressing.
  
• Tuck into warm tortillas with fresh pico de gallo and sour cream.
  
• Stuff into quesadillas with melty cheese and add a side of guac for dipping.
  
• Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

TOOLS NEEDED

• Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
  
• Grill or Grill Pan: For that signature charred flavor.
  
• Zip Top Bag or Shallow Dish: Easy, even marinating.
  
• Meat Thermometer: Takes the guesswork out. 165°F is your number.
  
• Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

• 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon dried oregano
• 2 otablespoons extra virgin olive oil or avocado oil
• 1/4 large red onion, roughly chopped (about 1/2 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 fresh lime, juiced (about 2 tablespoons)
• 24 ounces boneless, skinless chicken breasts (about 4)

Instructions

• PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
• MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
• MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
• GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
• REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished May 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 Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 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 Greek Tortellini Salad appeared first on The Slow Roasted Italian.

Strawberry Ice Pops

Summertime calls for refreshing treats! Fresh fruit and ice pops are tied for number one in our book.

So, how do you take your favorites and combine them into one incredible treat? 

It actually occurred to me when I was making the balsamic reductions for our Gourmet Caprese Burger. It was so amazing I was literally licking it off the spoon.

So, I had to make a second batch, and a third too! I could not stop eating it and drizzling it on everything. That’s when it hit me… this balsamic would be fantastic in desserts!!

I immediately thought of the classic strawberry balsamic combination and decided to make popsicles.

And so these gourmet strawberry ice pops were born!

The strawberries taste more vibrant, and the berry balsamic lends itself to this ice pop perfectly. With a special ingredient to really elevate the flavors, these are definitely my new favorites.

I’m sure you will love my homemade strawberry ice pops too!

Ingredient Notes and Substitutions

• Fresh Strawberries – The base of our strawberry popsicles recipe! Fresh berries provide natural sweetness, juiciness, and a pop of red color.
  
  Frozen can be used as well… but let them thaw slightly before blending for the best texture.
  
• Sugar – To macerate the berries. Feel free to adjust the amount of sugar used if your strawberries are very sweet on their own.
  
  Honey is my favorite sugar sub for popsicles. You need some sort of sweetener to prevent them from becoming too icy!
  
• Balsamic Vinegar – Here’s where that gourmet touch comes in! I used Casa Rinaldi balsamic vinegar infused with wild forest berries and I can’t explain just how good it is.
  
  If you can’t find that exact brand, just do your best to use a very good quality balsamic. Bonus points if it’s got berries in it!
  
• Fresh Ground Black Pepper – You read that right! I incorporate some ground black pepper to add a subtle warmth and enhance the natural sweetness of the fruit.
  
  Trust me, it works!!

Tips and Tricks to Make Perfect Gourmet Popsicles

• Use the sweetest, ripest strawberries you can find.

Since this strawberry popsicles recipe relies on fresh strawberries for flavor, be sure to choose ripe, in-season berries for the best naturally sweet flavor.

If yours are on the tarter side, don’t hesitate to use more sugar to sweeten them up!

• Let the berries macerate fully.

I know it’s difficult to be patient but don’t rush the process!

Letting the strawberries sit in sugar for at least 30-60 minutes helps draw out their natural juices — making them more flavorful and easier to blend!

If you can leave them for the full hour, go for it!

• Customize the texture to suit your preferences.

If you want a smoother strawberry balsamic popsicle, blend the mixture longer until it’s silky. 

For a chunkier, almost rustic look and feel, I’ll pulse just a few times so small pieces of strawberry remain. 

Both will taste great, it just depends on what you like best!

• Freeze for at least 12 hours.

The strawberry ice pops will begin to firm up after just a few hours in the freezer, but I like to leave them for 12 hours… 24 hours is even better!

They’ll have the best texture and won’t fall apart when you remove them from the molds.

Patience really is key when it comes to making gourmet popsicles from scratch!

Prep Ahead

• Wash and hull the strawberries
• Macerate the berries

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Ways to Customize Homemade Strawberry Ice Pops

Because the base of this strawberry popsicle recipe is fairly simple, it’s super easy to build on it! 

For some extra fruit additions, you could add some whole or chopped strawberries to the popsicle molds before adding the blended mixture — it would add texture and look even more gourmet!

Swirl in some Greek yogurt or coconut cream for a fun creamy, marbled effect, or drizzle in some sweetened condensed milk to make them richer.

Chopped dark chocolate would pair so well with the berries and balsamic too! Fresh basil is another option, or try some mint to incorporate some refreshing herbal flavor.

Storing

Although these gourmet popsicles can technically be stored in the molds, it’s best to remove them as soon as they’re frozen solid.

I usually wrap each one in some parchment paper then store in a freezer-safe container. 

Aim to enjoy them within the first 2-3 weeks for the best taste and texture!

Strawberry Popsicles Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

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Strawberry Ice Pops with Wild Berry Balsamic

Learn how to make gourmet Strawberry Ice Pops with wild berry balsamic for a uniquely tasty summertime treat! Made with just 4 ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 31cal

Author Donna Elick

Ingredients

• 4 cups fresh strawberries, washed and hulled about 1 ½ pounds,
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar wild berry balsamic preferred
• 1/8 teaspoon fresh ground black pepper

Instructions

• MACERATE STRAWBERRIES: Place 4 cups fresh strawberries, washed and hulled in a medium bowl and sprinkle with 2 tablespoons granulated sugar. Toss to coat and let sit for 30 to 60 minutes until the strawberries release their juices.
• BLEND MIXTURE: Add the strawberries and their juices to a blender. Add 2 tablespoons balsamic vinegar and 1/8 teaspoon fresh ground black pepper. Pulse until a slightly chunky puree forms.
• FILL MOLDS: Pour the mixture evenly into popsicle molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until completely frozen.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use ripe, sweet strawberries for the best flavor. If your berries are very sweet, you can reduce the sugar slightly.

Nutrition

Serving: 1 | Calories: 31cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published July 2012, updated and republished May 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 Strawberry Ice Pops with Wild Berry Balsamic appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

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

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 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 Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 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 KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

BBQ Sliders

As soon as Memorial Day hits, it’s time to bust out all your favorite recipes for the grill — especially burgers!

A long time ago, I was flipping through an old Food Network Magazine featuring some of Bobby Flay’s creations. I came across his Dallas Burger, featuring a spice rubbed patty covered in BBQ sauce, and it served as inspiration for these BBQ beef sliders.

No matter how many new and unique burger recipes I come up with, we always come back to this simple yet total flavor bomb of a bite!

It all starts with a homemade spice rub and my signature barbecue sauce, packing plenty of sweet heat and smoky, Texas-sized flavor.

Trust me, these barbecue sliders are absolutely delicious, and you’ll be counting down the days when you can have them again!

Ingredient Notes and Substitutions

• Ground Beef – An 85/15 blend is my favorite for burgers, leaving just enough fat for flavor and moisture without making them too greasy.
  
• Lil Texas Spice Rub – Get your spice cabinets ready, because you’ll need an armful of jars!
  
  Start with ancho, New Mexico, and chipotle chile powder to build a layered and complex base of heat. Mix in paprika, dried oregano, ground coriander, and cumin to round out the flavors.
  
  Then comes the special ingredient: chile de arbol! It’s extra spicy but a welcome break from the usual cayenne — though you can use cayenne if needed.
  
  Finish off the blend with kosher salt and freshly ground pepper. The recipe makes more than you’ll need, so save the rest in the pantry for another time.
  
• Barbecue Sauce – Because there’s plenty of heat in the beef patties, you don’t need much here.
  
  I usually stick with my signature sauce, but you’re welcome to try my Jack Daniels version for more kick. Or grab your favorite from the store!
  
• Monterey Jack Cheese – Super melty with mild flavor, it’s the perfect addition to BBQ beef sliders that won’t compete with the spices.
  
• Dill Pickles – Pickle chips are just the right size for the smaller patties, but you can get away with sandwich slices cut into halves or thirds.
  
• Slider Buns – I happened to have a package of frozen dinner rolls in the freezer (I use them all the time for my bomb recipes), so I brushed them with egg wash and sprinkled on sesame seeds before baking. They made the perfect buns!
  
  To save time, grab a package of mini buns from the store instead.

Tips and Tricks to Make Perfect Barbecue Sliders

• Add the spice mix to the outside of the patties.

Instead of mixing the spices into the beef, use them as a dry rub for maximum flavor and to help with the char on your BBQ sliders.

The heat from the grill will toast the ground peppers especially, bringing out even more of their heat.

Let the ground beef patties sit for about 10 minutes after coating them with the spice blend before tossing them on the grill.

• Brush both sides with sauce.

Cook the patties on one side first, then flip and brush with some of the BBQ sauce.

Once they’re cooked through, flip them sauce-side down onto a grill tray and brush more sauce on top so it’s coating both sides.

Now’s the time to add the cheese! It’ll melt perfectly as the burgers rest.

• Toast the buns on the grill too.

It adds texture and keeps the buns from absorbing all that sauce, preventing your barbecue beef sliders from becoming soggy.

They’re extra yummy when you brush them with butter first!

Prep Ahead

• Mix spice rub
• Slice cheese

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.
• Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These cheesy barbecue sliders wouldn’t be complete without a dill pickle! I always have extra BBQ sauce on hand for dipping too, whether it’s the burgers or some fries on the side.

Now, Bobby Flay serves his Dallas Burger with crunchy coleslaw on top, but we just served ours on the side with some spicy grilled corn.

If you want to make your barbecue beef sliders a bit more like Flay’s, grab a bag from the produce section or use one of my slider slaw recipes as inspiration — one even has apples in it!

Storing and Reheating BBQ Beef Sliders

It’s best to keep all the different parts of BBQ sliders in separate containers instead of storing them assembled.

Beef patties with cheese will keep for 3-4 days in the refrigerator, and any unused sauce can be saved for up to 2 weeks (also in the fridge). Store the buns at room temperature in a storage bag or airtight container.

Warm the patties in the oven or in a skillet on the stove before assembling a fresh slider.

That said, if you already put all of the barbeque sliders together and want to save leftovers, simply wrap them individually in plastic or foil and refrigerate for 1-2 days.

Pop them in the air fryer for a few minutes, and they’ll be good as new!

Barbecue Beef Sliders FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

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Lil Texas BBQ Sliders

These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

• 2 pounds 85% lean ground beef
• 1 tablespoon Lil Texas spice rub see below
• 6 slices Monterey Jack cheese, quartered to make 24
• 12 dill pickle chips
• 1 cup barbecue sauce
• 12 slider buns
• 3 tablespoons unsalted butter, melted

Lil Texas Spice Rub

• 1 tablespoon ancho chile powder
• 2 teaspoons paprika
• 2 teaspoons New Mexico chile powder
• 2 teaspoons chipotle chile powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground chile de arbol or cayenne pepper

Instructions

• MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
• PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
• FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
• SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
• GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
• ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
• TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
• ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
• SERVE: Serve immediately while warm.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.

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

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

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.

Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.

Nutrition

Serving: 1 | Calories: 376cal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 652mg | Sugar: 11g | Fiber: 2g | Calcium: 165mg | Iron: 3mg

Originally published May 2012, updated and republished May 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 Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.