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

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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.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

• Hearty enough to eat as a full meal
  
• Loaded with beef, bacon, cheese, and bold flavor
  
• Creamy BBQ dressing ties everything together
  
• Perfect for cookouts, potlucks, and make-ahead meals
  
• That sweet, smoky, tangy combo just works

Cowboy Pasta Salad

This is not your average pasta salad.

This is the one people go back for… and then kind of hover near.

It’s got everything in it. Beef, bacon, cheese, a little heat, a little crunch. It eats like a full meal, not something sitting quietly off to the side of your plate.

And yes, there’s a little chopping. A few moving parts. Nothing complicated… just enough to build real flavor.

I’ve made this cowboy pasta salad recipe for gatherings where I thought we’d have leftovers. We did not. Not even close.

And when it comes to the summer months, nothing beats a pasta salad that you can have ready and waiting in the fridge!  

More loaded pasta salads for your summer picnic is our hearty Cobb Pasta Salad & Creamy Pasta Salad with Peas and Bacon!

Or a bolder take with my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing!

Love bold flavors like this? You need to try our hearty, satisfying Crockpot Cowboy Stew too!

INGREDIENT NOTES

• Rotini Pasta: Those little spirals grab onto all that creamy dressing so nothing goes to waste. Cook to al dente since it’ll soften more with the dressing.
  
• 88% Lean Ground Beef: Enough fat for flavor, not so much that it makes the cowboy macaroni greasy.
  
• Diced Green Chiles: Adds a mild, smoky flavor without overwhelming heat.
  
• Black Beans + Corn: This combo brings texture, color, and a little sweetness. Pinto or red kidney beans are good too.
  
• Jalapeño: A little bit of fresh heat. Remove seeds for less kick.
  
• Cheddar Cheese: Sharp cheddar works best for cutting through the richness.
  
• Bacon: Crispy is key here so it holds up in the salad.

VARIATIONS

Spicier Version: Leave jalapeño seeds in or add a pinch of cayenne.

No Beef: Omit the ground beef for a lighter version (that’s still plenty hearty).

Grilled Corn: Swap in grilled or fire-roasted corn for extra smoky flavor.

Cheese Swap: Use Pepper Jack instead of cheddar for more heat.

Turkey Version: Substitute ground turkey for a lighter take.

Extra Veggies: Add diced bell peppers, olives, or avocado for more texture.

Less Creamy: Reduce the amount of mayo slightly for a lighter dressing.

SERVING SUGGESTIONS

• Great next to burgers, hot dogs, or anything off the grill.
  
• Pair cowboy pasta salad with our Bourbon BBQ Chicken Skewers for a full cookout plate.
  
• Serve alongside our Classic Coleslaw Recipe for contrast.
  
• Add a skillet of Sweet Southern Cornbread to round things out.
  
• Or just serve this cowboy pasta recipe cold straight from the fridge… it holds its own.

COWBOY MACARONI FAQ

This recipe for cowboy pasta salad is all about balance.

You’ve got rich ingredients (beef, bacon, and cheese) so you need contrast. That’s where the chiles, jalapeño, and dressing come in.

And timing matters more than people think. Let the beef cool slightly before mixing, or you’ll end up softening the cheese and warming the whole salad.

I’ve made that mistake… once. Not again. Cold, crisp, and well-balanced is what makes this one stand out.

TOOLS NEEDED

• Large Pot: For cooking the pasta evenly.
  
• Colander: To drain and cool the pasta properly.
  
• Large Mixing Bowl: You’ll need space to toss everything together.
  
• Skillet: For browning the beef.
  
• Whisk: For smoothing out the dressing.
  
• Sharp Knife + Cutting Board: There’s a little prep, but it goes fast.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

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Best Loaded Cowboy Pasta Salad

Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 551cal

Author Donna Elick

Equipment

• large skillet
• large mixing bowl
• small mixing bowl

Ingredients

• 8 ounces rotini pasta, uncooked
• 1/2 pound 88% lean ground beef
• 1 4 ounce can diced green chiles
• 6 ounces cherry tomatoes, halved (about 1 cup)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1 medium jalapeño pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 ounces cheddar cheese, shredded (about ½ cup)
• 6 slices cooked bacon, crumbled (about ½ cup)

Dressing

• 1/4 cup barbecue sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
• COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
• COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
• MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
• TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
• ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
• CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
• SERVE: Toss lightly before serving and garnish with additional cilantro if desired.

Notes

Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

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

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended.

Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.

DONNA’S KITCHEN TIP –
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down.

Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle.

Watch your fingers. And just like that… perfectly halved tomatoes in seconds.

Nutrition

Serving: 1 | Calories: 551cal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 399mg | Sugar: 7g | Fiber: 3g | Calcium: 106mg | Iron: 2mg

Originally published July 2024, 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 Cowboy Pasta Salad appeared first on The Slow Roasted Italian.

BBQ Sliders

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

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

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

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

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

Ingredient Notes and Substitutions

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

Tips and Tricks to Make Perfect Barbecue Sliders

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

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

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

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

• Brush both sides with sauce.

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

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

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

• Toast the buns on the grill too.

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

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

Prep Ahead

• Mix spice rub
• Slice cheese

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

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

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

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

Storing and Reheating BBQ Beef Sliders

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

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

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

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

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

Barbecue Beef Sliders FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

🔥 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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Lil Texas BBQ Sliders

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

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

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

Lil Texas Spice Rub

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

Instructions

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

Notes

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

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

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

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

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

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

Nutrition

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

Originally published May 2012, updated and republished May 2026

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

The post Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CRACKER BARREL MEATLOAF

• That sweet + tangy glaze gets glossy and irresistible
  
• Super moist thanks to milk, eggs, and crackers
  
• Loaded with real cheddar… not skimpy
  
• Classic comfort food that actually fills you up
  
• Makes amazing leftovers (maybe even better the next day)

Cracker Barrel Meatloaf Recipe

People hear “meatloaf” and immediately think it’s fussy. It’s not.

Everything goes in one bowl. Mix it. Shape it. Into the oven it goes.

The crackers are doing the heavy lifting here… that’s where the tenderness comes from. And the cheese? That’s the part people always notice. It melts right into everything.

Now that glaze… don’t rush that step. That’s where the flavor really shows up. Sweet, tangy, a little sticky on top.

And for the most important part: give your Cracker Barrel meatloaf a few minutes before slicing. I know it’ll be hard to wait… but it matters.

This is the perfect example of why we love hearty Cracker Barrel dinners on weeknights! Others we really can’t get enough of are Country Fried Steak & Pot Roast!

Got leftovers? Use them in our Meatloaf Sandwich Recipe that turns it into the most satisfying next-day lunch!

Also don’t miss our Boston Market Meatloaf Copycat with that signature sweet, tangy glaze and tender beef that made it a fast-casual classic!

Recreate more of the menu at home with our Broccoli Cheddar Chicken & Beignets Copycat for dessert!

INGREDIENT NOTES

• Ground Beef (80/20): This is not the place for lean meat. You want that fat for flavor and moisture.
  
• Ritz Crackers: Buttery, soft, and exactly what’s in the meatloaf at Cracker Barrel. They keep the texture tender without making it dense like breadcrumbs can.
  
• Cheddar Cheese: Freshly shredded melts smoother and keeps the loaf juicy. Pre-shredded can be a little dry.
  
• Whole Milk: Helps soften everything and keeps the loaf from drying out.
  
• Green Bell Pepper: Adds subtle sweetness and texture. You can swap for red or skip if needed.
  
• Worcestershire Sauce: Quietly adds depth… don’t skip it.

VARIATIONS

No Peppers: Leave them out completely if you’re not a fan. The recipe still works!

Half Beef/Half Pork: Creates a richer, softer texture with extra flavor.

Spicy Version: Add a pinch of red pepper flakes or a little hot sauce to the meat mixture.

BBQ Glaze: Swap ketchup for BBQ sauce for a smokier finish.

Lower Sugar Topping: Cut the brown sugar slightly if you want less sweetness.

No Cheese: Still good, just a little less rich.

Mini Meatloaves: Divide the mixture into smaller portions. Great for faster cooking and easy serving.

SERVING SUGGESTIONS

• Pair Cracker Barrel copycat meatloaf with our Creamy Garlic Mashed Potatoes. A classic combo for a reason!
  
• A side of mixed vegetables balances the richness.
  
• Serve with biscuits or dinner rolls to soak up every bit of sauce.
  
• Add Cracker Barrel Mac and Cheese for that full comfort plate.
  
• Leftovers? Slice and serve meatloaf on toasted bread with extra glaze.

CRACKER BARREL COPYCAT MEATLOAF FAQ

I’ve made a lot of meatloaf over the years… and I mean a lot.

This Cracker Barrel meatloaf recipe reminds me of the kind you’d get at a roadside diner where everything’s just a little better than you expected.

Here’s the thing most people miss… don’t overmix the meat. That’s what makes it tough. You want it just combined. A little messy is fine.

And that rest time at the end? That’s not optional. The juices need a minute to settle back in. Cut too soon, and they end up on the pan instead of in your meatloaf.

That’s the difference between good and “wow, this is really good.”

TOOLS NEEDED

• Large Mixing Bowl: You need room to mix without overworking the meat.
  
• Baking Dish or Sheet Pan: Something with edges to catch the juices.
  
• Aluminum Foil: Makes cleanup easier (and it will be messy).
  
• Small Bowl: For mixing that glaze.
  
• Meat Thermometer: The easiest way to know when this Cracker Barrel meatloaf copycat is done!

Enjoy!

With love, from our simple kitchen to yours.

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Cracker Barrel Meatloaf Recipe (Copycat)

This Cracker Barrel Meatloaf Recipe creates a flavorful loaf loaded with cheese and topped with glaze… just like the restaurant version!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 538cal

Author Donna Elick

Ingredients

• 1 1/2 pounds ground beef 80/20
• 3 large eggs, beaten
• 1 cup crushed Ritz crackers
• 1 small yellow onion, finely diced (about ½ cup)
• 1/2 green bell pepper, finely diced (about ½ cup)
• 12 ounces cheddar cheese, freshly shredded (about 3 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, finely chopped finely chopped
• 1/2 cup whole milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

For the topping:

• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar

Instructions

• PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
• MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
• SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
• BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
• MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
• GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
• FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
• REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.

Video

Notes

Make-Ahead: You can mix and shape the meatloaf up to 1 day ahead. Cover and refrigerate, then bake as directed.

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

Reheating: Reheat slices in the microwave in 30-second bursts until warmed through, or cover with foil and reheat in a 325°F oven for 10 to 15 minutes.

Freezing: Freeze the fully baked and cooled meatloaf, whole or sliced, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Use ground beef with an 80/20 fat ratio for the juiciest texture. Freshly shredded cheddar cheese works best here because pre-shredded cheese can make the loaf a little drier. If you do not like green bell pepper, use red bell pepper or leave it out.

Nutrition

Serving: 1 | Calories: 538cal | Carbohydrates: 27g | Protein: 28g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 166mg | Sodium: 751mg | Sugar: 19g | Fiber: 1g | Calcium: 383mg | Iron: 3mg

Originally published July 2019, 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 Cracker Barrel Meatloaf Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

Guacamole Burger

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

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

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

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

Ingredient Notes and Substitutions

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

Tips and Tricks to Make the Perfect Tex Mex Burger

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

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

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

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

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

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

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

• Use a thicker salsa for the best eating experience.

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

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

Prep Ahead

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

What You’ll Need for This Recipe

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

Serving Suggestions

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

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

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

Storing and Reheating Leftovers

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

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

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

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

Chipotle Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Whataburger Patty Melt Copycat Recipe

Spicy Buffalo Chicken Burgers

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Smokehouse Barbecue Bacon Burger

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Tex Mex Guacamole Burger

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

Course Main

Cuisine Tex Mex

Method Grill

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 761cal

Author Donna Elick

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published May 2012, updated and republished April 2026

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

The post Tex Mex Guacamole Burger Recipe appeared first on The Slow Roasted Italian.

Pesto Burger

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

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

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

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

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

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

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

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

Ingredient Notes and Substitutions

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

Tips and Tricks to Make the Perfect Caprese Burger

• Start with the balsamic reduction.

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

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

• Chill the burger patties once formed.

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

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

Just remember to add the salt and pepper before grilling!

• Toast the buns right on the grill.

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

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

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

Prep Ahead

• Make balsamic glaze
• Slice mozzarella
• Make pesto mayonnaise

What You’ll Need for This Recipe

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

Serving Suggestions

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

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

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

Storing and Reheating Balsamic Burger Patties

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

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

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

Caprese Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Stovetop Burgers

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.

WHY YOU’LL LOVE THIS LOOSE MEAT SANDWICH

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

Maid Rite

This recipe has a story…

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

Classic Midwest Style: Top with diced onions and pickles.

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

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

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

SERVING SUGGESTIONS

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

MAID RITE RECIPE FAQ

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Maid Rite Sandwich Recipe

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

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 373cal

Author Donna Elick

Equipment

• slow cooker
• slotted spoon
• chicken base

Ingredients

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

For Serving

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published April 2014, updated and republished April 2026

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

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

Belt Busting Cowboy Burger

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

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

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

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

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

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

Ingredient Notes and Substitutions

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

Tips and Tricks to Make Perfect Cowboy Burgers

• Handle the ground beef gently.

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

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

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

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

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

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

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

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

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

Prep Ahead

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

What You’ll Need for This Recipe

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

Serving Suggestions

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

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

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

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

Storing and Reheating an Onion Ring Burger

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

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

Cowboy Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Rodeo Cowboy Burger Recipe

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

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 644cal

Author Donna Elick

Equipment

• grill

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published May 2013, updated and republished April 2026

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

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

BBQ Bacon Burger

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

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

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

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

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

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

INGREDIENT NOTES

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

Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger

• Crush the peppercorns for maximum flavor.

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

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

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

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

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

• Flip halfway, and don’t press down!

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

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

Prep Ahead

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

What You’ll Need for This Recipe

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

Serving Suggestions

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

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

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

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

Storing and Reheating Barbecue Bacon Cheeseburger

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

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

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

BBQ Bacon Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Smokehouse Barbecue Bacon Burger

Spicy Buffalo Chicken Burgers

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Ole Smoky Bbq Bacon Burger

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

Course Main

Cuisine American

Method Grill

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 burgers (8 ounces each)

Calories 824cal

Author Donna Elick

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published July 2012, updated and republished March 2026

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

The post Ole Smoky BBQ Bacon Burger appeared first on The Slow Roasted Italian.