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.

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!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

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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.

Turkey Burger Sliders

I mean, really, who doesn’t love sliders? They’re everything you love about a burger but in a cute, handheld size! 

Kids grab one, I grab two (or three, or four…), and everyone leaves full and satisfied!

It’s not your average turkey burger sliders recipe, either — these burgers are literally loaded with southwest chipotle flavor!

Next time you’re brainstorming appetizers, a fun new recipe for game day, or just a quick and painless weeknight meal, give this easy recipe for turkey burger sliders a try!

Ingredient Notes and Substitutions

• Ground Turkey – I’m usually grabbing the 93:7 ground turkey because that’s the first thing I see, but the less lean options (90, 85, etc.) are fine to use too.
  
  Substitute the ground turkey with ground chicken — no changes and no problem!
  
• Chipotle Seasoning – Mrs. Dash SW Chipotle Seasoning is my absolute favorite. I put it on everything! But you can use any chipotle seasoning blend you have in your pantry.
  
  And if you don’t have any in your pantry, you can easily whip some up with any chili powder, paprika, onion and garlic powder, and salt that you have lying around. Even better if you can add some dried cilantro and cumin!
  
• Salsa – Use any brand you like! I usually go with Wholly. Mild, medium, and hot are all delicious, depending on your spice preference.
  
  Pico de gallo is also an awesome topping, and it’s a little less moist. Lots of room to customize here!
  
• Guacamole – Again, Wholly is my go-to. But any brand works!
  
  I also have a few guacamole recipes up my sleeve — so whether you like it chunky, healthy as can be, or as close to that Chipotle guac as you can get, I’ve got you covered!
  
• Cheddar Cheese – Has anyone ever been upset to find melted cheddar on their burger? I don’t think so!
  
  Because this recipe for turkey burger sliders has a southwestern theme, some other cheeses include Pepper Jack, chipotle Jack, and Monterey Jack.
  
• Slider Rolls – Brioche, pretzel, sweet Hawaiian, basic buttery slider buns… really, any of them will work!

How to Make the Best Turkey Burger Sliders

• Watch the internal temperature of your patties.

Make sure you’re cooking your poultry long enough that it’s safe to eat! 

If you’re used to cooking with beef, you might be thrown off by the safe temperature for turkey: 165°F compared to beef’s 145°F.

Of course, you don’t want to overcook them, either. Using a meat thermometer and not making the patties too large will help a lot with this.

• No grill? No problem!

I usually make this turkey burger sliders recipe on a gas or charcoal grill, but a tabletop grill or even a grill pan that you use on your stove is totally fine.

Honestly, you could make these in any ol’ skillet, too — it’s all about high, even heat!

Preheating is your best friend when it comes to burgers! Let that grill, griddle, or stovetop get nice and hot before you get started.

• Explore other Tex-Mex toppings.

There are loads of mouthwatering Tex-Mex toppings — think of what you’d find at a taco bar — that would make these the best turkey burger sliders you’ve ever had!

The veggies are easy: any fajita vegetables are a no-brainer! Bell peppers, jalapenos, onions, etc. 

Pickled vegetables are also awesome for a little acidity and crunch.

Some crispy tortilla strips or Fritos are also spectacular options to give your sliders a little texture.

For some freshness, mango, pineapple, or corn salsa are a few sweeter, juicy alternatives to regular salsa or pico de gallo!

And any crema or queso is great for drizzling onto your sliders to add some moisture.

Prep Ahead

• Portion ground meat
• Season the patties

Kitchen Tools You Will Need

• Outdoor or Countertop Grill 
• Heat-Safe Spatula for flipping the patties and grilling the buns.
• Meat Thermometer – Never second-guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.

Serving Suggestions 

Pair this recipe for turkey burger sliders with any and all BBQ and burger sides you have in your arsenal! Potato salad, fries, coleslaw — you name it!

Wouldn’t it be nice to stick to that Tex-Mex theme too? Southwestern pasta salad, mac & cheese, some crunchy nachos, or tangy Mexican street corn all sound good to me!

Storing and Reheating Leftovers

Turkey burger sliders can be refrigerated for up to 4 days.

Store the buns separately so that they don’t get soggy — those can be stored at room temperature, but make sure they’re in an airtight container to keep them from getting stale!

Reheat the patties by adding them to a skillet with a little water on medium heat. Cover and let them gently steam to get back to temperature without overcooking and drying out!

You can also do this in a microwave-safe bowl covered with a paper towel. 

Turkey Burger Sliders Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Instant Pot Root Beer Pulled Pork Sliders Recipe

Best Easy French Dip Sliders (20 Minute Recipe)

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

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

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

Buy the Ebook Now

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Fully Loaded Tex-Mex Turkey Burger Sliders

Fully loaded Tex-Mex turkey burger sliders are piled high with a fiesta of southwestern flavors in one spectacular handheld package.

Course Main

Cuisine Tex Mex

Method Grill

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 8

Calories 288cal

Author Donna Elick

Equipment

• grill

Ingredients

• 24 ounces ground turkey about 1 ½ pounds
• 4 teaspoons Southwest chipotle seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces cheddar cheese, shredded (about 1 cup)
• 1 8-oz container salsa, drained
• 1 8-oz container guacamole
• 8 slider buns, split
• 2 tablespoons unsalted butter, softened

Instructions

• PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
• FORM PATTIES: Divide 24 ounces ground turkey into 8 equal portions (about 3 ounces each). Shape into patties slightly larger than the slider buns and press a shallow indentation in the center of each patty.
• SEASON PATTIES: Sprinkle the patties evenly with 4 teaspoons Southwest chipotle seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Gently press the seasoning into all sides of the patties.
• GRILL BURGERS: Place patties on the grill and cook for about 3 minutes until lightly charred. Flip and cook another 3 to 4 minutes until fully cooked through and the internal temperature reaches 165°F.
• ADD CHEESE: During the last minute of cooking, sprinkle about 2 tablespoons of the 4 ounces cheddar cheese, shredded over each patty and close the grill lid until melted.
• TOAST BUNS: Spread the cut sides of the 8 slider buns, split with 2 tablespoons unsalted butter, softened. Place buns butter-side down on the grill and toast for about 1 minute until golden.
• ASSEMBLE SLIDERS: Spread about 2 to 3 tablespoons of 1 8-oz container guacamole on the bottom buns. Place the cheeseburger patties on top, then spoon 2 to 3 tablespoons of 1 8-oz container salsa, drained over each burger.
• SERVE: Place the top buns on and serve immediately.

Notes

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

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

Reheating: Reheat patties in a skillet over medium heat or in a 325°F oven for about 8 to 10 minutes until warmed through.

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

Ingredient Tip: Draining the salsa prevents the buns from getting soggy while still delivering fresh Tex-Mex flavor.

TSRI Tip: I highly recommend using our Favorite Salsa and Best Ever Guacamole (Chipotle Copycat) instead of store-bought versions. The fresh flavor makes these sliders absolutely irresistible.

Nutrition

Serving: 1 | Calories: 288cal | Carbohydrates: 28g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 412mg | Sugar: 1g | Fiber: 2g | Calcium: 142mg | Iron: 2mg

Originally published June 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 Tex Mex Turkey Burger Sliders 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

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Bacon in a Burger Recipe (50/50 Burger)

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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.

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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Other Amazing Burger Recipes

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

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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.

Breakfast Burger

You guys know how much I love breakfast for dinner, brinner, whatever you want to call it… I’m obsessed.

So, it was only a matter of time before I came up with a breakfast burger that could be enjoyed any time of day!!

Chad loves ordering the Royal Burger when we go out to eat, so I decided to take it one step further and come up with an amazing burger breakfast sandwich.

It all starts with crispy hash browns topped with a cheeseburger, two kinds of bacon, and a perfectly cooked sunny-side-up egg on top served on a toasted English muffin.

If you’ve never tried a burger on an English muffin before, get ready to be impressed!

You’re absolutely going to want to pair this with my super easy Air Fryer Breakfast Potatoes on the side!!

This is the most magnificent brinner recipe! You are going to love it.

Ingredient Notes and Substitutions

• Lean Ground Beef – To make the actual burger! I like lean ground beef as it isn’t too greasy.
  
• Shredded Hash Browns – It wouldn’t be a breakfast burger recipe without some hash browns! 
  
  I encourage you to grab freshly shredded for the best flavor and texture — I can usually find them in the dairy case at my local grocery store.
  
• Eggs – The yolk acts like a built-in sauce, making the burger breakfast sandwich even more indulgent! 
  
  You could also make scrambled or even poached eggs instead. It’s all about preference, so go with your favorite!
  
• Unsalted Butter – To cook the hash browns and eggs. You could always use olive oil or another one of your preferred oils.
  
• English Muffins – I like using English muffins as my hamburger buns here. Not only does it play up the brinner vibe, but I also find them to be sturdier than regular bread.
  
  You need something a bit more heavy-duty to hold in all of those yummy toppings.
  
• American Cheese – For that classic, burger feel! Cheddar is sharper while Pepper Jack would bring a touch of heat.
  
• Bacon – I used two types of bacon — Canadian Bacon and Dry Aged bacon, both from Jones Dairy Farm.
  
  Listen, I told you this was a loaded English muffin burger!!

Tips and Tricks to Make the Perfect Breakfast Burger Recipe

• Prep the hash browns.

Use a paper towel to squeeze out any excess moisture from the hash browns before cooking them. When you do, they’ll crisp up sooo much better in the skillet instead of turning soggy!

Don’t hesitate to press down on them slightly with a spatula while cooking so they brown up evenly and get a yummy, golden crust.

• Make a dent in the burger patties.

To prevent that dreaded domed burger, use your thumb to add a small indentation into each patty.

They’ll cook up much more evenly shaped which will be super helpful when assembling!

Also, avoid overhandling the meat — gently shaping will keep the breakfast burger patties from becoming dense and tough.

• Toast the English muffins.

It makes them even sturdier, and I also love the added crisp. I usually butter them lightly before toasting for extra flavor.

Your best bet is to toast them cut side down in a dry skillet or toaster oven for an even, golden-brown surface that holds up to the juicy burger and egg.

• Careful layers will give you the perfect bite.

Adding the toppings in the correct order will keep them from slipping around or falling off!

Start with the bottom English muffin, then add the hash browns, burger, cheese, Canadian bacon, dry aged bacon, fried egg, and top muffin — in that order!

I let the assembled burgers rest for a minute or so before serving so everything has a chance to settle. It makes it so much easier to eat!

Prep Ahead

• Pan-fry the hash browns
• Cook the bacon
• Form and cook the burgers
• Toast the English muffins

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.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Outdoor or Countertop Grill

Serving Suggestions

Serve up your English muffin burger with a side of our breakfast potatoes as mentioned, or try my garlic Parmesan skillet potatoes instead. 

Some fruit salad would lighten everything up, or you could keep the indulgence going and make my homemade cinnamon sugar donuts instead. Hey, no judgment from me!

I didn’t include any condiments in my breakfast burger recipe as the egg yolk is pretty saucy in its own right.

But, if you want to add a little something to the English muffins, feel free! Some hot sauce mixed with mayo, or my chipotle lime mayonnaise would be tasty.

Hosting a cookout for everyone? Don’t forget to add our Power House Homemade Veggie Burgers to the grill — they’re so satisfying even the meat eaters will go back for seconds.

Storing and Reheating an English Muffin Burger

If you end up with leftovers, store each component separately in airtight containers in the refrigerator for the best results.

The breakfast burger patties and bacon will keep for about 3 days, as will the English muffins and cooked hash browns.

Fried eggs don’t store that well — good thing they’re super easy to make fresh when you need them! 

I swear by my air fryer for reheating recipes like this one. Place the burger and hash brown patty in the basket and heat at 350°F for 8-10 minutes. Fry up the egg and toast the bread while you wait!

Burger on an English Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Loaded Royal Bacon Breakfast Burger

This Breakfast Burger is the ultimate mix of breakfast and dinner! Piled high with layer upon layer of amazing flavors, it's a must-make!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 999cal

Author Donna Elick

Ingredients

• 4 strips bacon
• 1 cup fresh shredded hash browns
• 5 teaspoons unsalted butter divided
• 1 pound ground beef 80/20 recommended
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 slices American cheese
• 2 slices Canadian bacon
• 2 large eggs
• 2 English muffins split

Instructions

• COOK BACON: In a large skillet over medium heat, cook 4 strips bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave about 1 teaspoon bacon drippings in the pan.
• MAKE HASH BROWNS: Add 2 teaspoons unsalted butter to the skillet over medium heat. Divide 1 cup fresh shredded hash browns into 2 piles and press each into a patty shape about the size of the English muffins. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate.
• FORM PATTIES: Divide 1 pound ground beef into 2 equal patties slightly larger than the English muffins. Press a shallow indentation into the center of each to prevent doming. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• COOK BURGERS: In the same skillet over medium-high heat, add 1 teaspoon unsalted butter. Cook patties for 3 minutes without moving, until deeply browned. Flip and cook for 4 to 5 minutes, until internal temperature reaches 160°F. During the last minute, place 1 slice American cheese on each patty to melt. Remove and rest 3 minutes.
• COOK CANADIAN BACON: Add 2 slices Canadian bacon to the skillet and cook for 1 minute per side until lightly browned.
• FRY EGGS: Reduce heat to medium-low and add remaining 2 teaspoons unsalted butter. Crack 2 large eggs into the pan. Cook until whites are set and yolks remain runny, about 3 to 4 minutes. Spoon melted butter over the whites if needed to finish cooking.
• TOAST MUFFINS: Toast 2 English muffins until lightly crisp.
• ASSEMBLE: On the bottom half of each English muffin, layer 1 hash brown patty, 1 cheeseburger patty, 1 slice Canadian bacon, 2 strips bacon, and 1 fried egg. Top with the English muffin lid.
• SERVE: Serve immediately while hot.

Notes

Egg Preference: If you prefer fully cooked yolks, flip the eggs for 30 seconds.

Make-Ahead Tip: Bacon can be cooked ahead and reheated briefly before assembling.

Storage: Best enjoyed fresh. Store leftover components separately for up to 2 days.

Flavor Boost: Add a drizzle of maple syrup or a smear of spicy mayo for extra flavor.

Nutrition

Serving: 1 | Calories: 999cal | Carbohydrates: 47g | Protein: 77g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 418mg | Sodium: 2572mg | Sugar: 1g | Fiber: 3g | Calcium: 318mg | Iron: 8mg

Originally published February 2016, 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 Loaded Royal Bacon Breakfast Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BURGERS ON STOVETOP

• Ready in 15 minutes
• Minimal ingredients
• Restaurant-worthy results
• Easy to customize

Stovetop Burgers

Listen, we’re burger people. Burgers are our love language… if you’ve ever caught us eating out, chances are we’re ordering one. 

With 31 burger recipes on TSRI (yes, thirty-one), you better believe we’ve tested every method from flame-grilled to slow-smoked. We even have a copycat recipe for those White Castle sliders you love!

But THESE stovetop burgers? They’re the weeknight miracle we all need. 

One skillet, zero weather dependency, and full-on flavor with that craveable golden crust. Oh, and don’t skip the cheese melt. It’s a crime in our house. 🍔💁‍♀️

INGREDIENT NOTES

• Ground Beef: 80% chuck is essential for juicy burgers. Anything leaner can get dry. Don’t sub ground sirloin or turkey here… this burgers stovetop recipe is all about the fat!
  
• Kosher Salt & Ground Black Pepper: Keep it simple to enhance the natural flavor of the beef. Season generously and only after the patties hit the skillet. Salting early can dry out moisture.
  
• Cheddar Slices: These melt beautifully, but you can swap in American, Swiss, or Pepper Jack.
  
• Unsalted Butter: For toasting the buns. Since the patties are salted, we don’t need more here!

VARIATIONS

Bacon Cheeseburgers: Add crispy bacon strips under the cheese in the last minute of cooking.

Spicy Kick: Mix 1 tablespoon of chipotle adobo sauce into the beef or top with jalapeño slices.

Loaded Patty Melt: Swap buns for thick slices of toasted sourdough and add caramelized onions.

Garlic Lovers: Rub buns with garlic butter before toasting.

SERVING SUGGESTIONS 

• Pile on the Toppings: Choose from lettuce, sliced onion, pickles, avocado, and more. And don’t forget ketchup, mustard, BBQ, aioli, or Big Mac sauce.
  
• Classic Sides: Steak fries, sweet potato fries, or onion rings… you can’t go wrong with any of them!
  
• Make It a Feast: Whip up a pasta salad or mac and cheese, plus some steamed broccoli or corn on the cob.
  
• Low Carb Option: Skip the buns and wrap stovetop burgers in lettuce.
  
• Easy Dessert: I always crave chocolate after a burger, so there’s usually a pan of brownies or an icebox cake in the fridge!
  

BURGERS STOVETOP FAQ

When I was developing this stovetop method for our 32nd burger recipe (yes, we’re adding this to the collection!), I knew it had to check all the boxes: juicy, crispy-edged, and doable in 15 minutes. 

After years of grilling and smoking burgers to perfection, I took what I knew — fat content, Maillard reaction, the magic of salt timing — and applied it to the skillet. 

The deli lid shaping hack? Total game changer. It keeps the meat cold and prevents overhandling, which is key to that melt-in-your-mouth bite.

This is the best way to cook burgers on a stovetop, no grill required.

TOOLS NEEDED

• 2 Deli-Lid Containers: A 4-inch diameter is the perfect size for shaping patties.
  
• Plastic Wrap: For lining the lids to prevent sticking (and more dishes!).
  
• Large Cast Iron Skillet: Get the perfect sear when cooking burgers on the stovetop.
  
• Metal Spatula: For flipping burger patties.
  
• Spoon: Makes indenting the middle of the patties easier.
  
• Tongs: Use these to flip the buns.
  
• Digital Thermometer: Optional, but removes the guesswork!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Frozen Burgers in the Air Fryer (Burger Patties)

Loaded Royal Bacon Breakfast Burger

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Stovetop Burgers

Stovetop Burgers are just as juicy, crispy-edged, and mouthwatering as the ones from the grill, and you can make them in any weather!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 480cal

Author Donna Elick

Ingredients

• 1 pound ground chuck 80% lean, very cold
• 4 hamburger buns
• 1 to 2 tablespoons unsalted butter softened
• 1 teaspoon kosher salt divided
• 1/2 teaspoon fresh ground black pepper divided
• 4 slices cheddar cheese
• Optional toppings: lettuce sliced tomato, sliced onion, pickles
• Optional condiments: ketchup mustard, mayonnaise

Instructions

• Divide the Ground Beef: Divide the 1 pound ground chuck into 4 equal portions (1/4 pound each). Keep the meat cold — do not bring to room temperature.
• Shape the Patties: Line two 4-inch deli container lids with plastic wrap. Press each portion of meat gently into one lid and then sandwich with the second lid to shape a patty. Each patty should be about 1/4 inch thick and just larger than the buns. Do not overwork or compact the meat.
• Indent the Centers: Use the back of a spoon or thumb to gently press a small dent into the center of each patty. This helps them cook evenly without puffing up in the middle.
• Toast the Buns: Heat a large cast iron skillet over medium-high heat. Butter the cut sides of 4 hamburger buns. Place buns cut-side down in the skillet and toast for 30 to 60 seconds, or until golden brown. Watch closely to prevent burning. Transfer toasted buns to a plate.
• Salt the Burger Patties: Salt the tops of the burger patties 1/2 teaspoon salt.
• Cook the Patties: Increase heat to high. Place the patties in the hot skillet, leaving space between each. Season the tops with 1/2 teaspoon salt. Do not move them. Let cook for 3 to 4 minutes until a crust forms and juices start to rise to the surface.
• Flip and Finish: Flip the patties and continue cooking for another 3 to 4 minutes, or until desired doneness is reached (see FAQs below). In the last minute of cooking, sprinkle with pepper and then top each patty with one of 4 slices cheddar cheese and cover the skillet loosely with a lid to melt.
• Assemble and Serve: Place patties on toasted buns and top with desired toppings and condiments. Serve hot and devour immediately!

Notes

Make-Ahead Tips: Patties can be shaped a day ahead and stored in the refrigerator, separated by parchment paper. Do not season until just before cooking.

Freezing Tips: Freeze cooked patties individually wrapped in foil, then place in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Storage & Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave on 50% power until heated through.

Customization Ideas: Add minced garlic, Worcestershire sauce, or seasoning blends like Montreal steak seasoning to the meat for variety. Toast buns in rendered beef fat for extra flavor.

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 22g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 981mg | Sugar: 3g | Fiber: 1g | Calcium: 204mg | Iron: 4mg

Originally published October 2025

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 Stovetop Burgers appeared first on The Slow Roasted Italian.

Founded in Sauk City, Wisconsin in 1984, Culver’s® quickly became famous for their Butterburger™ and Frozen Custard.

Now you can enjoy their signature menu item from the comfort of your home using fresh, whole food ingredients — just like the founders intended.

This recipe proves that you can make the perfect burger at home, right in your own kitchen! This recipe is the perfect comfort food with a simple cooking process. 

If you want a flavorful burger, this is the recipe for you! 

And don’t forget that you can always add all the optional toppings that you want.

Some options could be fresh mushrooms, sautéed onions, diced red onions, cheddar cheese, caramelized onions, and sliced pickles. 

The top bun and bottom bun are the perfect holder for these great burgers and all the toppings you can stuff inside! 

The recipe card below shows the simple steps to make this burger patty. It’s the best burger – in my opinion! 

Now, all you need are some cheese curds or french fries to go along with your new favorite recipe! 

If you’re feeding a mixed crowd of meat lovers and vegetarians, pair this with our Power House Homemade Veggie Burgers — they’re hearty, packed with flavor, and totally satisfy that burger craving without the beef.

Butter Burger

Stacked high and oozing with flavor, this homemade Culver’s Butter Burger tastes just like the original!

Pair this Wisconsin butter burger recipe with a variety of sides to create your own takeout combo at home.

Whether it’s crinkle fries and onion rings in the air fryer, soft pretzel bites with cheese sauce, or a simple side of coleslaw — there’s no limit to what tastes great with these butter burgers.

Ingredient Notes and Substitutions

• Ground beef – We mimic the flavor of Culver’s specialty ground beef by choosing a fattier blend of 80% lean. Feel free to use a lean ground beef if you prefer.
  
  I’d stick to using beef as the ground meat here as well, so it stays true to the flavor. 
  
• Butter – Soften salted butter so it’s easy to spread onto the buns. We also like to toss a pat or two in with the beef, and it melts faster when softened. 
  
  Don’t forget that a butter-toasted bun is key! Golden brown goodness! There’s nothing wrong with using lots of butter to perfect this delicious burger! 
  
• Cheese – American cheese melts down quickly and easily, so no wonder it’s a classic choice for fast food burgers! 
  
  Prepare Culvers burgers with your favorite slices — Tillamook medium cheddar, Pepper Jack, or even blue cheese would be delicious. 
  
  You can use any slice of cheese that you want but in my opinion, a good ol’ slice of American cheese fits the bill. 
  
• Hamburger buns – Brioche buns gets nice and crispy when toasted and only adds to that delicious buttery flavor.
  
• Condiments – Use your favorite combination of mayonnaise, ketchup, and mustard.
  
• Toppings – We like our Culvers burgers fully loaded with red onion, crispy strips of bacon, juicy tomato slices, and green leaf lettuce. 
  
  You can even add some dill pickle chips for extra tang and crunch! Add all the additional toppings that you want and have fun with it! 

Kitchen Tools You Will Need

• Large Skillet or Griddle – We recommend using cast iron for this recipe! Just allow enough time for it to heat completely before adding the meat.
• Heat-safe spatula for pressing and flipping the beef patties.

Butter Burger Recipe FAQ

Prep Ahead Instructions for Butter Burgers

Getting ready for a cookout? Divide the ground beef into 8 equal patties, but wait to add the salt and pepper. 

Lay the patties on a foil-lined platter and cover tightly with foil, then refrigerate until it’s time to cook! 

You can also slice up the veggies and chill those for one less thing to do later.

We usually cook our bacon in the oven as well, which can be done ahead of time or while you prep and cook the beef patties.

Storing a Culver’s Butter Burger

Once your Culvers burgers are fully assembled, you’ll need to enjoy them right away. You can, however, refrigerate the cooked patties for 2 to 3 days in an airtight container.

Cooked patties can also be frozen for up to 1 month without the cheese. Wrap individually in plastic wrap and store in a freezer-safe storage bag.

When you’re ready to reheat, warm each patty in a pan on the stove. Add a splash of water and cover with a lid so it warms all the way through.

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

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Best Homemade Butter Burger Recipe (Culver’s Copycat)

A Butter Burger from Culver’s is always a treat, and now you can recreate one at home with this butter burger recipe!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 4 double patty burgers

Calories 917cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 2 pounds lean ground beef or 8 quarter pound burger patties (See Notes)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1/2 cup salted butter softened (See Notes)
• 8 slices American cheese (See Notes)
• 4 brioche hamburger buns
• 4 slices red onion
• 8 slices cooked bacon

Optional Toppings

• tomato slices
• romaine or green leaf lettuce
• mayonnaise
• ketchup
• mustard
• dill pickle chips

Instructions

• Divide ground beef into 8 sections and form into patties, or use ready-to-cook patties. Sprinkle salt and pepper over hamburger patties.
• Heat a skillet or griddle to medium high heat. If using cast iron, be sure to allow enough time for the skillet to heat completely. Place two generous pats of butter into the pan (they should melt almost immediately) and place two beef patties on top of the butter. You can add extra butter to the pan – we will use the butter and grease in the pan to toast up the buns later.
• Sear hamburger patties, pressing down on them with a spatula to reduce the amount of shrinking that naturally occurs while cooking. When the burgers are browned on one side, flip them over.
• Place a slice of American cheese on each burger to melt while the second side is cooking. Burgers are done when both sides are browned (about 2 minutes on each side.)
• Add additional pats of butter to the pan and continue cooking all of the burgers.
• To toast the buns, melt some additional butter in the pan and place buns in the pan to toast. This takes only a minute.
• To assemble, top each toasted bun with condiments of your choice: mayonnaise, mustard, and/or ketchup. Place pickles, red onion slice, lettuce, and tomato slice on the bottom bun. Stack two cooked burger patties with two slices of bacon between them, and place on the prepared hamburger bun. Add top of toasted bun and serve.

Notes

• American cheese melts easily and is a classic fast food choice for burgers. Use your favorite type of cheese – we love Tillamook medium cheddar, pepper jack, or even blue cheese.
• Culver’s uses a combination of cuts to make a fresh, specialty ground beef. We mimic that flavor by using a fattier ground beef (80% lean). You can use a leaner ground beef if you prefer.
• We add the butter to the pan to give the meat some extra flavor, also, but you can limit the butter to the buns if you prefer.
• Store plain burger patties in an airtight container for 2-3 days, or freeze for up to 1 month.

To Grill Burgers:
If you’d prefer to grill your burgers, slather the softened butter on the insides of the buns and then toast them either on the grill or in a skillet.

Nutrition shown is for a two patties on a brioche bun with 2 slices each of cheese and bacon.

Nutrition

Serving: 1 burger | Calories: 917cal | Carbohydrates: 42g | Protein: 57g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 330mg | Sodium: 1842mg | Sugar: 2g | Fiber: 1g | Calcium: 511mg | Iron: 5mg

Originally published May 2022, updated and republished August 2025

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 Homemade Butter Burger Recipe (Culver’s Copycat) appeared first on The Slow Roasted Italian.

Cheeseburger Sliders in Oven

There’s nothing like a classic cheeseburger to please everyone around the dinner table! 

But what about parties when you need to feed a whole village at once? What if there’s a ton of kids who need smaller portions? What if it’s game day or a family occasion where everyone wants to walk around and chat??

Then just throw these cheeseburger sliders in the oven and don’t worry about it!! They have everyone you want in a burger: melty cheese, a yummy burger sauce, tangy pickles, and juicy beef. Our White Castle burgers are another great option.

Plus, they’re great with all of your favorite cookout and burger sides! 

Want burger flavor in a more bite-size form? Our Bacon Cheeseburger Cups are always a hit at parties and are usually the first thing gone, so make extra!

If you’re looking for classic burgers in even less time, my Stovetop Burgers are your no-fuss weeknight champion!

French fries, baked beans, and mac & cheese are the top choices in my house, while onion rings and coleslaw are a couple of awesome options for a little crunch and freshness!

Ingredient Notes and Substitutions

• Ground Beef – Juicy ground beef is what these sliders are all about! Use lean ground beef — 85% or 90% — to get the right balance of moisture without too much grease.
  
  This recipe is also great with ground turkey or chicken for an even leaner option.
  
• Sweet Onion – Chop and caramelize to add loads of flavor and moisture to the meat. A yellow onion will work in a pinch.
  
• Worcestershire Sauce – Savory, tangy, a little sweet, and a little spicy; this is one powerhouse sauce!
  
  Your best substitute is soy sauce, but I’d also mix in a little vinegar and ketchup to recreate that complex flavor.
  
• Onion Powder & Garlic Powder – Sticking to powdered seasonings gives the meat a super savory, mouthwatering flavor without having to chop up tons of ingredients.
  
• Hawaiian Rolls – Sweet rolls + savory meat and cheese = the perfect burger! It’s really all about balance, and soft, sweet, buttery Hawaiian rolls round everything out deliciously.
  
  Substitute with mini brioche buns or regular slider rolls.
  
• Cheddar Cheese – We love cheddar on these sheet pan cheeseburger sliders, but American, Pepper Jack, or even creamy, melty Provolone would be tasty.
  
  Whichever way you go, slice or shred it yourself for the best melt!.
  
• Dill Pickle Chips – I love the crunch and tang of dill pickles, but feel free to use bread & butter pickles if you prefer some sweetness.
  
  Either way, save that juice! It adds a mouthwatering tang to the burger sauce.
  
• Burger Sauce – Start with a creamy base of mayonnaise (Greek yogurt works too), then add sweetness and tang with ketchup and mustard.
  
  Stir in a little pickle juice with chili powder, extra garlic powder, and some black pepper, and you’re ready to dip!!

Tips and Tricks to Make Perfect Sheet Pan Cheeseburger Sliders

• Caramelize the onions first.

This adds so much incredible flavor to the meat mixture and will prevent them from releasing extra liquid in the oven.

Cook until the onions are soften and a deep golden brown. You’ll get the best results if you avoid stirring them too frequently — just every few minutes so they don’t stick to the pan.

• Layer ingredients just right to prevent soggy buns.

Nothing will ruin a slider like a soggy bun. But as long as you layer cheese both above and below the meat, it’ll melt into a gooey, yummy shield that will protect the bread!

This is another reason why you want to use lean beef. If you can’t use lean beef, then just make sure to skim off and discard excess fat once it’s been browned.

Also, wait to add wet ingredients like lettuce or tomato until after baking cheeseburger sliders in the oven.

• Play around with different sauces.

There are tons of other ways you can dress up your burgers to suit your taste! Just remember that the sauce is for dipping — don’t spread it over the buns or they’ll get soggy.

Add hot sauce or horseradish for extra heat. Make a garlic aioli with mayonnaise, lemon juice, garlic, and a little mustard. Some just like to serve their burgers with Thousand Island dressing!

You can please everyone by serving these burgers with a little bit of everything. Who doesn’t like a little variety?

Prep Ahead

• Make the burger sauce
• Cook beef and onion mixture
• Slice rolls and cheese

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• 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.
• Wooden Spoon – Use this to break up the ground beef and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
• Serrated Knife – This is the best tool to easily slice the buns for these sliders.

Recipe Variations

There’s no limit to what you can do with sheet pan cheeseburger sliders. Mix and match different toppings to come up with something new!

• Bacon Cheeseburger: Top the ground beef with crispy bacon just before baking.
• Spicy Jalapeno: Add sliced or pickled jalapeños to the sliders or mix hot sauce into the burger sauce for a little heat.
• BBQ Sliders: Drizzle a little BBQ sauce over the meat and substitute Gouda for another layer of smokiness!
• Mushroom Swiss: Add sauteed mushrooms and swap the cheddar for creamy Swiss cheese.
• Buffalo Chicken: Use shredded buffalo chicken instead of beef. Serve with ranch or blue cheese sauce.

Storing and Reheating Baked Cheeseburger Sliders

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Or, flash freeze baked cheeseburger sliders before sliding them into a freezer-safe baggie. They’ll be good in the freezer for up to 3 months!

To reheat, you have a few options. I like to toss these back in the oven at 350°F until warmed through — the buns soften up perfectly.

You can also air fry cheeseburger sliders at 350°F for 3-4 minutes, or simply microwave them one or two at a time.

Cheeseburger Oven Sliders FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Bake Cheeseburger Sliders in the Oven in just 30 minutes! These mini burgers are juicy, cheesy, and so easy to make for game day and parties.

Course Appetizer

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Calories 207cal

Author Donna Elick

Ingredients

For the Sliders:

• 2 teaspoons extra virgin olive oil
• 1 small sweet onion finely diced
• 1 pound lean ground beef 85–90%
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 package King’s Hawaiian Rolls 12 count
• 12 slices cheddar cheese or 6 ounces shredded, about 1 1/2 cups
• 12 dill pickle chips
• 3 tablespoons butter melted
• 1/2 tablespoon sesame seeds

For the Burger Sauce:

• 1/4 cup mayonnaise
• 4 teaspoons ketchup
• 2 teaspoons yellow mustard
• 1/2 teaspoon pickle juice or 1 teaspoon pickle relish, sweet or dill
• 1/8 teaspoon garlic powder
• 1/8 teaspoon chili powder
• Pinch of fresh ground black pepper

Instructions

• Preheat the Oven: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Caramelize the Onions: Heat olive oil in a large skillet over medium-high heat. Add onions and sauté for 6–8 minutes until soft and caramelized. Remove from the skillet and set aside.
• Cook the Beef: In the same skillet, add ground beef, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Cook, breaking up the meat, for 6–7 minutes, until browned. Drain excess grease and stir in the caramelized onions.
• Prepare the Rolls: Using a sharp serrated knife, cut the Hawaiian rolls in half horizontally, keeping the tops and bottoms intact. Place the bottom halves on the parchment-lined baking sheet.
• Assemble the Sliders: Layer 6 slices of cheese over the bottom buns. Evenly spread the cooked beef mixture over the cheese. Add the remaining 6 slices of cheese and distribute the pickle chips over the top. Place the top halves of the rolls over the sliders.
• Butter & Bake: Melt butter in a microwave-safe dish and stir in sesame seeds. Brush the butter mixture evenly over the tops of the rolls. Bake for 12–15 minutes, or until golden brown and cheese is melted.
• Make the Burger Sauce: While sliders bake, mix mayonnaise, ketchup, mustard, pickle juice, garlic powder, chili powder, and black pepper in a small bowl. Stir until well combined.
• Serve & Enjoy: Slice the sliders and serve with burger sauce for dipping!

Notes

Make-Ahead Tips: The beef mixture can be cooked a day in advance and stored in an airtight container in the refrigerator. When ready to serve, assemble the sliders and bake.

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

Reheating Instructions:Oven: Reheat at 350°F for 9–12 minutes until warm.
Microwave: Heat in 30–60 second increments (note: buns may soften).
Air Fryer: Preheat to 350°F, heat for 3–4 minutes until warmed through.

Freezing Instructions: Place cooled sliders in an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Serving: 1 | Calories: 207cal | Carbohydrates: 5g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 392mg | Sugar: 2g | Fiber: 0.4g | Calcium: 140mg | Iron: 1mg

Originally published July 2025

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