Blog | For Those About To Cook

Arugula salad

May 2, 2025 By Shannon

Fresh and peppery Arugula (rocket), delicious parmesan shavings and a generous drizzle of rich balsamic glaze. This Arugula Salad is the perfect side dish for so many Italian favorites.

Finished arugula salad with parmesan and balsamic dressing

About this recipe:

This Arugula salad recipe will show you how to make a beautifully rich balsamic glaze using only two ingredients!

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Ingredients

Arugula (rocket)
Parmesan
Balsamic vinegar
Brown sugar

See recipe card for quantities.

Step by step photographs:

Balsamic vinegar in pan with brown sugar

Step 1: To a pan, add your balsamic vinegar and brown sugar.

Step 2: Bring to a boil, then turn the heat down and allow to simmer for 15 minutes.

Step 3: Turn the heat off and allow to cool, the balsamic glaze will gradually thicken when cooling.

Step 4: To a salad bowl, add your arugula.

Step 5: Sprinkle with your shavings of parmesan cheese.

Step 6: Drizzle with a generous amount of your balsamic glaze.

Variations

I paired this Arugula salad with a rich balsamic glaze, however there are other dressings that will also compliment the peppery Arugula:

Lemon and balsamic vinaigrette - combine olive oil, freshly squeezed lemon juice, a splash of balsamic vinegar and a touch of honey to create a beautiful lemon and balsamic vinaigrette
Honey and mustard dressing- combine olive oil, a splash of apple cider vinegar, teaspoon of honey and dijon mustard and you will create a perfectly balanced honey mustard dressing.

Which recipes can I pair this Arugula salad with?

This salad is the perfect side dish for so many of your Italian favorites, here are some suggestions and the links to the recipes:

Easy Pesto pasta - the perfect accompaniment to this fresh and vibrant pasta dish.
Authentic Italian Carbonara - Compliment this rich, creamy pasta recipe with a crips Arugula Salad.
Gnocchi with brown butter and sage - brighten up this comforting gnocchi recipe by pairing it with this Arugula salad.

Equipment

To make the Parmesan shavings that you need for this recipe all you need is a vegetable peeler. Carefully run your peeler across your block of Parmesan and see just how easy it is to make perfect shavings. Alternatively, most cheese graters have a side that creates shavings rather than grating.

Storage

Refrigeration - Add your salad to an airtight container and place in the fridge, good for up to 3 days. For the balsamic glaze, add to an airtight container and keep in the fridge for up to 1 month!

Top Tip

Be patient with your balsamic glaze! When you first remove it from the heat, it will not be the consistency that you want. Don't panic though! As the mixture cools down it slowly thickens into the gorgeous sticky glaze that you want for your Arugula salad.

FAQ

Can I substitute Arugula for another green?

Yes, but it won't be an Arugula salad anymore! Other leafy greens that pair well with this balsamic glaze are watercress and baby spinach.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Arugula Salad

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Fresh and peppery Arugula (rocket), delicious parmesan shavings and a generous drizzle of rich balsamic glaze. This Arugula Salad is the perfect side dish for so many Italian favorites.

5.0 Stars (1 Review)

Ingredients

2 ½ cups (60g) Arugula (rocket)
¼ cup (30g) Parmesan cheese shavings
1 cup (250ml) balsamic vinegar
¼ cup (30g) brown sugar

Instructions

To a pan, add your balsamic vinegar and brown sugar.
Bring to a boil, then turn the heat down and allow to simmer for 15 minutes.
Turn the heat off and allow to cool, the balsamic glaze will gradually thicken when cooling.
To a salad bowl, add your arugula.
Sprinkle with your shavings of parmesan cheese.
Drizzle with a generous amount of your balsamic glaze.

Pull Apart Garlic Bread

May 1, 2025 By Shannon

Buttery, golden and unbelievably garlicky! This pull apart garlic bread recipe is super simple, delicious and perfect for sharing at any family meal! Be careful you're not all fighting over the last piece of this incredible pull apart garlic bread!

About this recipe:

This recipe came about when we had a large family meal and we had plenty of mouths to feed. Store bought garlic bread just wasn't going to hit the spot and we wanted to create a side dish that had a WOW factor! This Pull Apart Garlic Bread recipe is perfect for sharing and is sure to impress at any summer barbecue or family event!

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Ingredients

Bread loaf
Butter
Garlic
Rosemary
Parsley
Salt

See recipe card for quantities.

Step by step pictures:

Butter, garlic and herbs in a food processor

Step 1: To a food processor, add your butter, garlic, rosemary, parsley and salt.

Garlic butter blended in a food processor

Step 2: Blend your ingredients until fully combined.

Step 3: Using a bread knife, cut the bread loaf length ways leaving an inch gap between each cut. Make sure not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread widthways, again leaving an inch between each cut.

Step 4: Spread an even layer of garlic butter between each slice lengthways. Rotate the bread 90 degrees and spread an even layer of garlic butter between each slice widthways.

Step 5: Wrap your garlic bread in foil and bake for 15 minutes in an oven at 400F (200C).

Step 6: Pull apart and dig in!

Substitutions

There are some simple substitutions you can make to this recipe to suit your specific dietary requirements. Here are some ideas:

Gluten free- Use a gluten free loaf of bread and follow the steps as stated above to create an incredible gluten free pull apart garlic bread.
Vegan - swap out the butter in this recipe for your preferred plant based spread and you'll have created a vegan pull apart garlic bread.

Variations

The variations for this recipe are endless, there are so many ways to use up ingredients you might have in your refrigerator and making this recipe your own! Here are some ideas:

Spicy - add chili pepper flakes or fresh chillies to your food processor to create a spicy garlic butter!
Cheesy - easily make this a cheesy pull apart garlic bread by adding a handful of mozzarella, parmesan or cheddar cheese to your food processor to create a cheesy garlic butter. Sprinkle any left over cheese over the top of your loaf 5 minutes before it's finished baking to add an extra level of indulgence.
Pesto - follow this homemade pesto recip e and smother a generous layer in-between every other cut, alternating between pesto and garlic butter to create a deliciously moreish pesto garlic bread.
Caramelized onion - follow this homemade caramelized onion recipe and add a tablespoon to your food processor to create a deliciously moreish caramelized onion garlic butter.

Storage

Refrigeration - Allow your garlic bread to cool completely, wrap in foil and add to an airtight container. Refrigerate for up to 2 days.

Reheating - Wrap your left over garlic bread in foil, add to a preheated oven 400f (200C) and bake for 10-15 minutes.

Top Tip

Be very careful when cutting your loaf, you want perfectly even, bitesize pieces. Make sure you don't cut all the way through the loaf, leaving about half an inch of bread left at the bottom. Ensure your cuts are spaced an inch apart to create the best bite size pieces.

FAQ

Can I make pull apart garlic bread ahead of time?

Of course! You can make the garlic butter ahead of time and it will keep in the fridge for up to 1 week until you're ready to make your garlic bread. You can also follow steps 1 - 4, then store your buttered loaf in the fridge for up to 2 days before baking in the oven.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with pull apart garlic bread:

Recipe

Pull Apart Garlic Bread

Yield: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Buttery, golden and unbelievably garlicky! This pull apart garlic bread recipe is super simple, delicious and perfect for sharing at any family meal!

No Ratings

Ingredients

1 White bloomer loaf
⅔ cups (150g) unsalted butter
3 gloves garlic
2 sprigs of rosemary
1 small bunch of parsley

Instructions

To a food processor, add your butter, garlic, rosemary, parsley and salt.
Blend your ingredients until fully combined.
Using a bread knife, cut the bread loaf length ways leaving an inch gap between each cut. Make sure not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread widthways, again leaving an inch between each cut.
Spread an even layer of garlic butter between each slice lengthways. Rotate the bread 90 degrees and spread an even layer of garlic butter between each slice widthways.
Wrap your garlic bread in foil and bake for 15 minutes in an oven at 400F (200C).

Steak Tacos

May 1, 2025 By Dan

I’ve said it before, and I’ll say it again: nothing beats good street food. And today we’re diving into one of the all-time greats — steak tacos. If you’ve ever had tacos fresh off a sizzling plancha on a Mexican street corner, you’ll know what I’m on about. The smell alone is enough to stop you in your tracks.

Why Steak Tacos Hit the Spot

Tacos come in many shapes and forms – from battered fish to slow-cooked birria. But steak tacos have that irresistible combo of texture, bite, and instant flavour.

Here’s why I love them:

Quick cook time – steak only needs a few minutes on a hot grill or pan.
Customisable – keep it classic or pile on your favourite toppings.
That sizzle – nothing beats that sear on good beef.
Perfect for parties – taco bars, outdoor grilling, or quick weeknight dinners.

There are many recipes for steak tacos. I have another version on my other blog with a few more ingredients if you are interested.

So let’s talk cuts, marinades, toppings – and how to nail steak tacos every time.

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The Best Steak for Tacos

The key to great steak tacos is choosing the right cut of beef. You want something flavourful and tender when sliced thin. Here are my top picks:

Flank steak – loads of flavour, great when marinated and grilled hot.
Skirt steak – classic for Mexican carne asada tacos. Skirt is my preferred steak for steak tacos.
Ribeye – richer and juicier if you want to treat yourself.
Sirloin – leaner but still full of flavour.

Whichever cut you go for, slice it thin against the grain after cooking — that’s what keeps it tender and juicy.

Ingredients

You don't need a lot of ingredients to make amazing steak tacos. I keep mine to a minimum and let the flavour of that smoky steak shine.

Skirt steak
Ground cumin
Cheyenne chili powder
Vegetable oil
salt & pepper
Mexican oregano
Garlic
Lime juice
corn tortillas

See recipe card for quantities.

Step by Step Photos

Steak tacos could not be easier to prepare. Check out these step by step photographs!

Blending the garlic with the spices, olive oil and lime juice.

Step 1: Smash the garlic and whisk it together with the spices, oil and lime juice.

Rubbing the spice mixture into the meat to marinate.

Step 2: Rub this marinade into the meat and allow it to marinate for at least 30 minutes or up to 4 hours.

Step 3: Grill the steaks on a barbecue or fry them in a pan until cooked to your preference.

Allowing the meat to rest for 5 minutes and then finely slicing it against the grain.

Step 4: When cooked to your liking, allow the meat to rest for 5 minutes and then slice it thinly against the grain. You can also roughly chop it after that which is what I did.

While the meat is resting, you can heat the tortillas in a pan or on the barbecue until warm and soft.

Step 5: While the meat is resting, heat the tortillas on the barbecue or in a pan until warm and soft. A pair of tongs will come in handy.

Step 6: Add the meat to the warmed tortillas and top with your salsas of choice.

Variations to Try

Once you’ve nailed the basics, here are a few ways to change things up:

Carne Asada Tacos – add orange juice and coriander to the marinade for a more traditional Mexican flavour.
Chimichurri Steak Tacos – top with a garlicky herb sauce for a South American twist. I have a recipe for chimichurri on my other blog here.
Steak and Egg Breakfast Tacos – add scrambled eggs and cheese for a brunch version.

Equipment

Grill Pan: If you would like to cook these steak tacos indoors, a good, heavy grill pan would be ideal. You could also use a frying pan, preferably cast iron.

Barbecue: Almost any barbecue will do. This is direct heat cooking, the simplest way to cook.

A sharp metal spatula: For getting right under the steak when you flip it. You don't want to lose any of the delicious char.

A meat thermometer: Although not essential, it will help you cook the meat to your preferred doneness.

Storage

You can store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the meat in a pan over a medium-high heat with a drop of oil or beef tallow and fry until heated through. If you have leftoer warmed tortillas, you can store them too in a separate airtight container for up to 3 days.

Reheat the tortillas in a hot pan until warm and soft which should only take a couple of seconds per side.

Top Tip

Rest the meat – this makes all the difference in keeping it juicy.

More helpful tips…

Char those tortillas – don’t skip warming them, it adds flavour and texture.
Use fresh lime – never the bottled stuff. Fresh lime juice brightens everything up.
Double-wrap – traditional street tacos often use two corn tortillas to hold up to the filling.

Finish with a hot sauce drizzle – homemade or bottled, bring the heat.

Final Thoughts

When you make steak tacos properly – with good beef, bold spices, and fresh toppings – it’s one of the most satisfying things you can throw together. It’s fast, flavourful, and absolutely hits the spot.

And don’t worry about perfection — tacos are supposed to be fun, a little messy, and bursting with personality. Mix and match, keep it fresh, and most of all, enjoy the ride.

So get that grill fired up, marinate your steak, and let’s get taco night started. Trust me — once you try this, you’ll be making steak tacos every week.

Looking for other taco recipes? Try these:

Pairing

You are going to want a few good salsas to go with your fish tacos. Try some of these.

Recipe

Steak Tacos

Yield: 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Let's get this taco party started. This is my easiest recipe for steak tacos. You can prepare it in minutes and you will love the flavour.

No Ratings

Ingredients

2.2 lb. (1kg) skirt, flank, ribeye or sirloin
FOR THE MARINADE
1 tablespoon rapeseed (canola) oil
Juice of two limes
1 teaspoon Mexican oregano
1 teaspoon sweet or hot smoked paprika
2 teaspoon red chili powder (your choice but the spiciness can vary greatly.)
2 teaspoon ground cumin
1 teaspoon salt
More salt and ground black pepper to taste
FOR THE TACOS
24 small corn or flour tortillas or more (see notes)
Your choice of garnishes such as cheese, sour cream, salsas, lettuce, onions etc.

Instructions

1.Place all of the marinade ingredient in a large bowl and whisk until smooth. Add the steaks to the marinade. For best results, let them marinate for at least 2 hours or up to 4 hours. Ensure that the meat is completely coated with the marinade. If time is an issue, you can go straight to cooking. Please see barbecuing instructions below in the notes if this is of interest.
Heat a large grill pan or frying pan over a high heat and add the oil. You do not want to overcrowd your pan so cook the meat separately if needed. If you overcrowd the pan, it will stew instead of fry!
Fry the steaks on one side for about 8 minutes and then flip them over to char the other side. Continue cooking to your preferred doneness.
Transfer the cooked meat to a chopping board and let them rest for 10 minutes before slicing.
You can slice the steaks into thin long strips against the grain or into tiny pieces.
To build the tacos, stack the cooked meat on top of one or two warmed tortillas. Then add your toppings of choice and serve.

Notes

Cooking the Tortillas
Cooking the tortilla: The tortillas can be simply warmed in a dry frying pan or on a gas burner. You could also fry them. It only takes a few seconds per side. Keep the heated tortillas warm in a covered serving bowl.
How many tortillas: Street tacos like these steak tacos are usually served with two tortillas per taco. This helps ensure the tacos don't fall apart. You could just go for one tortilla per taco if you like.

Barbecue Grilling Instructions
Marinate the flat steaks with the marinade. Build a direct heat fire. Your fire is hot enough when it is uncomfortable to hold your hand 2 inches above the cooking grate for longer than 2 seconds. Lightly grease the cooking grate with oil and then place the steaks on the grill to cook to your liking.

Marinate the flat steaks with the marinade. Build a direct heat fire. Your fire is hot enough when it is uncomfortable to hold your hand 2 inches above the cooking grate for longer than 2 seconds. Lightly grease the cooking grate with oil and then place the steaks on the grill to cook to your liking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 36mgSodium: 1204mgCarbohydrates: 74gFiber: 9gSugar: 19gProtein: 22g

Spinach Feta Egg Bake

May 1, 2025 By Joe

Let’s talk about one-pan wonders. You know the kind I mean... simple, no-fuss dishes that taste like you’ve put in more effort than you actually have. This Spinach Feta Egg Bake is one of those dishes. It’s healthy, flavorful and comes together in under in less than 30 minutes in an air fryer and less than an hour in an oven.

Spinach feta egg bake on toast, drizzled with honey.

About this spinach feta egg bake recipe.

Whether you’re feeding the family on a lazy Sunday morning or looking for a quick lunch with leftovers for the next day, this dish ticks all the boxes.

Plus, it’s packed with protein, iron, and that salty, tangy feta kick that makes your tastebuds stand to attention.

You can serve it on its own as you would a quiche or spoon it onto toast, drizzled with hot honey, Tabasco and chili flakes. You are going to love this easy one pan dish.

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What Is a Spinach Feta Egg Bake?

Think of it as the Mediterranean cousin of a crustless quiche. Eggs baked until just set with plenty of spinach, crumbled feta, and whatever extras like chili flakes and herbs you fancy.

No pastry, no blind baking, just a casserole dish and a hot oven or air fryer. Serve it warm, room temp, or even cold the next day. It’s one of those dishes that tastes great at any temperature, which makes it ideal for meal prep too.

Ingredients

There aren't a lot of ingredients in this basic but delicious version of spinach feta egg bake. Be sure to check out some of my other ideas below.

Eggs
Feta cheese
Frozen spinach
Baby tomatoes
Chili flakes
Hot honey

See recipe card for quantities.

Step by Step Photos

Check out how easy it is to make spinach feta egg bake in my step by step photographs below.

Step 1: Add the eggs and spinach to a casserole dish. The spinach should be at least partially thawed before adding so that it cooks faster.

Topping the eggs and spinach with crumbled feta.

Step 2: Crumble the feta all over the top of the eggs and spinach.

Step 3: Add the halved tomatoes to the dish. Sprinkle with dried chili flakes and salt and pepper.

Step 4: Using a fork, lightly stir all these ingredients together, breaking the egg yolks.

Placing the casserole dish in the air fryer.

Step 3: Place the dish in a pre-heated oven to 400°F/200°C or, faster in an air fryer.

After about 10 minutes, you’ve got a delicious plate of spinach, eggs and feta

Step 4: After about 10 minutes, you’ve got a delicious casserole of eggs, spinach, feta and tomatoes. It’s so easy!

The feta eggs and spinach on toast, drizzled with honey and more chili flakes and Tabasco.

Step 5: Eat it right from the dish or spoon it over toast, drizzled with honey, more chili flakes and Tabasco if you like.

Variations

This is a spinach feta egg bake in its most simple form. Once you’ve nailed the basic version, here are a few ideas to keep things interesting:

Italian Inspired: Stir through chopped basil and swap feta for mozzarella and parmesan.

Mediterranean Style: Add black olives, sun-dried tomatoes, and oregano.

Spicy Mexican: Stir in a chopped jalapeño and top with grated cheddar and fresh coriander.

Middle Eastern: Add za’atar and serve with flatbread.

Equipment

All you need for this spinach feta egg bake is a casserole dish and a spoon or spatula to serve. It's a quick one pan dish.

Storage

Let leftovers cool completely, then store in an airtight container in the fridge. It’ll last 2–3 days easily.

To reheat, pop a slice in the microwave, air fryer or oven until warmed through. Or eat it cold — it’s just as good even if my dad says it isn't.

You can also freeze it. Slice into portions, wrap in clingfilm, and freeze. Defrost in the fridge overnight and reheat as needed.

Top Tip

Make it meaty. Add cooked bacon, sausage, or smoked salmon for a twist. I love it! It's not really any more work and tastes fantastic.

Final Thoughts

This Spinach Feta Egg Bake is one of those go-to recipes I keep coming back to. It’s simple, satisfying, and totally customisable.

You can eat it straight from the oven, cold from the fridge, or take it on the road. Dress it up or keep it basic — either way, it’s going to hit the spot.

So give it a try. I would love to hear what you think.

Here are a few easy dishes you might also like to try

Recipe

Crispy Feta Eggs

Yield: 4

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This is one you can literally throw together in minutes. Be sure to at least partially thaw your spinach if using frozen. Ideally, you should let it defrost completely and squeeze out the excess moisture but I rarely do. No time for that! I just thought I should mention it here.

No Ratings

Ingredients

4 eggs
150g feta cheese
300g fresh spinach or 200g frozen
6 baby tomatoes, halved
Chili flakes (to taste)
Hot honey

Instructions

Crack all 4 eggs in a small dish
Add the frozen spinach to the dish and crumble the feta cheese over it all. Add the chopped tomatoes.
Season with salt, pepper, and chili flakes , then mix the ingredients together
Cook for 10 minutes at 400°F/200°C in an air fryer or about 20 minutes in an oven.
After 10 minutes give the ingredients a mix, then put it back in for another 10 to 20 minutes depending on if you are cooking in an air fryer or oven.
When the eggs have set, remove the dish from the air fryer or oven and let it cool slightly before serving.
Serve on your bread of choice and drizzle with hot honey. We also added Tabasco to ours.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 219mgSodium: 484mgCarbohydrates: 16gFiber: 4gSugar: 11gProtein: 15g

Bacon Double Cheeseburger

April 29, 2025 By Shannon

Get ready to sink your teeth into a delicious bacon double cheeseburger. Juicy, double stacked smash burgers with perfectly crisp streaky bacon, gooey cheese and all the right fillings served on a soft, fluffy bun.

Finished bacon double cheese burger topped with crispy bacon and pickles

About this Bacon Double Cheeseburger

Whether you’re firing up the grill or whipping one up indoors on a skillet, this bacon double cheeseburger brings serious flavour and satisfaction. This recipe is as flexible as you’d like it to be, go easy or go all out. The recipe asks for burger sauce, make your own here. Want to go a step further? Make your own hamburger buns. Whatever you choose, this bacon double cheeseburger recipe is unbeatable. I talk you through each step, including getting the perfect bacon. Give it a go!

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Ingredients

160g Ground beef
Bacon
Burger bun
White onion slice
Butter
Salt & pepper
Tomato slice
Iceberg lettuce
Burger sauce
Dill pickles

See recipe card for quantities.

Instructions

Step 1: Over a medium heat, in a cold pan, add your bacon strips and allow the fat to render and to crisp on one side. Then flip your bacon until you're happy with the crispiness.

Step 2: In the same pan, toast your burger buns.

burger patties smashed in a pan and cooking

Step 3: Add your meat to the pan, then smash down using a burger smasher or spatula into a burger patty. It is your choice whether to make two patties or one large patty. Add salt and pepper.

Step 4: After two minutes, flip over the burger and add cheese.

cheeseburgers stacked on-top of each other with bun lid placed on-top

Step 5: Place both burgers on-top of each other and add the top bun.

Step 6: Place your burger dome or pan lid over the burger and allow the buns to steam.

burger sauce and pickles added to bottom bun

Step 7: On the bottom bun, add your burger sauce and pickles.

lettuce, tomato, onion and crispy bacon added to cheeseburger

Step 8: Top your bottom bun with lettuce, tomato, onion and crispy bacon pieces.

added patties, cheese and more burger sauce to cheeseburger

Step 9: Add your cooked burger patties and top with more burger sauce.

Finished bacon double cheese burger garnished with crispy bacon and pickle

Step 10: Finish by adding your top bun and garnish with crispy bacon and pickles.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

What about the burger sauce?

You can use burger sauce that you can buy from any convenience store, however I highly recommend making my Big Mac Sauce to add an extra level of flavor to this mighty smash burger!

Which buns can I use for this recipe?

I have paired this burger with a simple burger bun, the easy recipe can be found here: Homemade Hamburger Buns.

Alternatively, you can definitely use a brioche burger bun, the recipe can be found here: Brioche Hamburger Buns recipe.

Substitutions

The bacon double cheeseburger is exactly as written in this post. However, if you want to use up other items you have in your refrigerator or you need to switch it up for dietary requirements, then absolutely do that.

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free or try a lettuce bun as seen here: How to make a lettuce wrap burger.

Variations

Bacon - still don't think there's enough bacon in this bacon double cheeseburger? Not to worry, try this delicious bacon jam!
Onions- why not go all out and have your burger 'Animal style' by topping with these incredible caramelized onions.
Spicy - add an extra burst of flavor by topping with this unbelievable chili jam!

Equipment

All you need to make this recipe perfect is a pan and pan lid. Instead of using a burger dome, simply use the lid for your pan to perfectly steam your buns and melt your cheese to perfection. You can easily fry your burgers in a pan, or be a star chef and grill on an iron skillet or griddle.

Storage

Store the wet ingredients (burger sauce, cheese and lettuce) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Refrigeration: You can store your burger patties raw in the fridge for up to 2-3 days before you want to cook them. Always store in an airtight container and keep away from cooked meat products. You can store cooked patties in the refrigerator for 3-4 days in an airtight container, keep away from any raw meat in your fridge.

Frozen: You can freeze your raw or cooked patties for up to 3 months, ensure they are separated by parchment paper so they don’t stick together and store in freezer bags to prevent freezer burn.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, burger sauce, cheese and lettuce as instructed above.

Top Tip

The star of the show in this burger is the unbelievably crispy bacon. In order to get the crispiest bacon rashers possible, I always recommend placing your bacon in a cold pan and then turning the heat to medium. This will allow the gorgeous, flavorful fat to slowly render out of the bacon and you will end up with the crispiest pieces possible.

FAQ

How do I smash my burger patties?

For my smash burgers, I use a smasher which is a flat, heavy tool. However, you can use a sturdy spatula with no holes to smash down your burgers. When you're ready to flip, use your sturdy spatula and a scraping motion to ease the patty from the pan and keep it intact.

Should I season my burger patties?

Like stated in this recipe, I recommend only using salt to season your patties as if you add pepper it might burn and leave a bitter taste. Add pepper after the second flip to avoid this!

Looking for other recipes like this? Try these:

Recipe

Bacon Double Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

No Ratings

Ingredients

6 oz (160g) Ground beef
4 Bacon rashers
1 Seeded burger bun
1 White onion slice
1 tablespoon Butter
Pinch of Salt & pepper
1 Tomato slice
Handful of Iceberg lettuce
1 tablespoon burger sauce
6 slices of dill pickles

Instructions

In a cold pan, add your four bacon strips and turn the heat to medium. Allow the pan to heat up slowly and render out the bacon fat. Crisp the bacon on one side then flip and cook until you're happy with the crispiness.
Remove your bacon, add your butter and toast your burger buns until golden.
Remove your buns and add your meat to the pan. Smash down your patties with a burger smasher or a spatula and cook for 3 minutes. Add a pinch of salt and pepper.
Flip your burger, top with your American cheese and fry for a further 2 minutes.
Stack your patties on-top of each other and add your to bun. Place a burger dome or pan lid over it and allow the buns to steam for a few minutes.
Meanwhile, on your bottom bun add a generous layer of burger sauce and your pickles.
Top your bottom bun with lettuce, tomato and onion and add your crispy bacon pieces.
Add the top half of your burger to the bottom half and add more burger sauce under the top bun.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 951Total Fat: 60gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 276mgSodium: 1178mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 84g

Smash Burger

April 28, 2025 By Joe

You're in the right place if you're searching for the perfect burger! Smash burgers are super easy to prepare. I talk you through each step and provide tips for success. See just how easy it is to make, you will not be disappointed.

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Ingredients

Before you begin, you will want to prepare your ingredients before you start to make this recipe super easy. This includes, dividing the ground beef in two and forming them into loose meatballs. Also preparing the tomato, onion and lettuce.

140g Ground beef (shaped into two loose meatballs)
Brioche burger buns
Red onion
Butter
salt&pepper
Yellow mustard
Tomato
Dill pickles
Burger Sauce
American burger cheese
Iceberg lettuce

See recipe card for quantities.

Step by step photographs...

Step 1: In a pan on medium heat, toast your burger buns with a tablespoon of butter. Then set aside.

Step 2: Turn the heat up until your pan is smoking hot. Add the two ground beef balls and smash them down as flat as you can get them with a burger press or spatula. To avoid the meat sticking to your press or spatula, slide it off rather than lift. Add a pinch of salt.

Smash burgers cooking topped with mustard

Step 3: Fry for a couple of minutes, add a splash of mustard to each patty. then flip the patties over. Add a pinch of salt and pepper then add a slice of cheese to each.

Step 4: Cover with a burger dome or pan lid for 30 seconds or until your cheese is melted.

Step 5: Stack the patties on top of one another, then add your top burger bun and cover with the dome to steam.

Bottom bun topped with sauce and pickles

Step 6: On the bottom bun, add a generous layer of burger sauce and your pickles.

Bottom bun topped with lettuce, tomato and red onion

Step 7: Next, add your lettuce, sliced tomato and sliced red onion.

Step 8: Finally, place the top of the burger from the pan and place it on-top of the onion. Dig in!

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

What about the burger sauce?

You can use burger sauce that you can buy from any convenience store, however I highly recommend making my Big Mac Sauce to add an extra level of flavor to this mighty smash burger!

Which buns can I use for this recipe?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple burger bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

The classic smash burger is exactly as written in this post. However, if you want to use up other items you have in your refrigerator or you need to switch it up for dietary requirements, then absolutely do that.

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - It will no longer be a Smash Burger but the beef hamburger can be replaced with a plant-based burger to make this vegetarian.

Variations

Onions- why not go all out and have your burger 'Animal style' by topping with these incredible caramelized onions.
Spicy - add an extra burst of flavor by topping with this unbelievable chili jam!
Bacon - missing your bacon fix with this smash burger? Not to worry, try this delicious bacon jam!

Equipment

Storage

Store the wet ingredients separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Top Tip

FAQ

Why do you smash the burger?

Its simple really, smashing the burger gives you a crispy, caramelized sear to your patties that simply frying just won't do.

What meat should I use for my Smash Burgers?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Looking for other recipes like this? Try these:

Recipe

Smash Burger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

No Ratings

Ingredients

5 oz (140g) Ground beef (shaped into two loose meatballs)
1 Brioche burger buns
1 slice of red onion
1 tablespoon Butter
Pinch of salt & pepper
1 tablespoon yellow mustard
1 slice of tomato
5 Dill pickles slices
1 tablespoon Burger Sauce
2 slices of American burger cheese
Handful of Iceberg lettuce

Instructions

In a pan, on medium-low heat, melt your butter and toast your burger buns until golden.
Remove the buns, turn the heat to high and add your ground beef balls. Smash your balls down as thinly as you can using a burger smasher or a spatula with no holes. Fry on one side for 3 minutes.
When you see that the patties are almost cooked, season with salt and pepper and top with a squirt of mustard. Flip your patties with a metal spatula and a scraping motion.
Add a slice of cheese to each patty and cover with a burger dome or pan lid to melt the cheese.
When the cheese has melted, stack your patties on-top of one another and add your top burger bun. Cover with a burger dome or pan lid and steam the bun for a few minutes.
Meanwhile, add a generous layer of burger sauce to your bottom bun and add your pickles, lettuces, sliced tomato and red onion.
Finally, add the top half of your burger to the bottom half. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1126Total Fat: 67gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 32gCholesterol: 300mgSodium: 1378mgCarbohydrates: 51gFiber: 3gSugar: 11gProtein: 77g

French Onion Burger

April 28, 2025 By Shannon

Jump to Recipe

A thick, juicy burger patty, oozing Gruyère cheese and a healthy dollop of sweet, caramelized onions. This French Onion Burger is utterly irresistible and certainly packs a flavorful punch.

About this French Onion Burger:

The star of the show with this burger is the perfect balancing of French flavors: sweet caramelized onions, nutty Gruyère cheese and sharp Dijon mustard. You can find my perfect caramelized onion recipe here of follow the steps below. This recipe will show you how to create the perfect sear on your burger, perfectly toast and steam your buns and how to construct this oozy and delicious French Onion Burger.

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Ingredients

160g beef patty
Caramelized onions
Slices of Gruyère cheese
Dijon mustard
Butter
Brioche burger bun

See recipe card for quantities.

Step by step photographs:

Step 1: Over a medium-low heat, add your butter to a pan and toast your bread buns.

Step 2: Remove your buns, to the same pan add your burger patties. Turn the heat to high heat and cook on one side for 5 minutes and add salt and pepper.

Step 3: After 5 minutes, flip your burger and cover with Gruyère cheese.

Step 4: Place a burger dome or pan lid over the burger. Reduce the heat to medium and let the cheese melt under the dome for 5 minutes.

Bottom bun toasted and smeared with Dijon mustard

Step 5: To the bottom bun, add a healthy amount of Dijon mustard.

Burger bun topped with caramelized onions and burger top bun

Step 6: Once your cheese has melted and the burger has cooked under the dome, add your caramelized onions and the top bun.

Step 7: Place your burger dome on top of your burger and allow the buns to steam.

Step 8: Add the top half of your burger to the bottom half. Dig in!

What about the Caramelized Onions?

Follow the steps below or for the full recipe follow my perfect caramelized onion recipe here.

Step 1: Over a low heat, melt the butter in a pan, add your onions.

Step 2: After 10 minutes add a pinch of salt. The salt will help draw out some moisture and let the natural sugars release.

Step 3: Optional step: If you're in a hurry, add a tablespoon of brown sugar after the onions have started to caramelize.

Step 4: Stir in the sugar and allow to continue cooking on a low heat for a further 30 minutes.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this French Onion Burger?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple seeded bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

This French Onion Burger has wonderfully balanced flavors of salty and sweet, pairing with nutty slices of Gruyere cheese. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Cheese - if you're finding it tricky to source Gruyere cheese for this recipe, Comté cheese is a great alternative.
Bun - use gluten free buns instead of brioche bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Equipment

Storage

Store the wet ingredients from your French Onion Burger (Dijon mustard, cheese and caramelized onions) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, Dijon mustard, cheese and caramelized onions as instructed above.

Top Tip

For the best caramelized onions possible- Go Low and Slow. It really is worth repeating as it is the key to achieving perfectly caramelized onions. On a low heat, slowly sweat your onions, allowing all of the magnificent natural sugars to release.

FAQ

What kind of beef patty works best for a French Onion Burger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Why should I add my caramelized onions last?

Make sure you layer your caramelized onions on-top of your cheese and patties. You don't want your burger to fall apart because the caramelized onions have soaked into the bottom bun. You need good structure to your burger to avoid a sloppy mess!

Looking for other French recipes like this? Try these:

Pairing

Here are some of my favorite burger recipes:

Recipe

French Onion Burger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 40 minutes

Total Time: 1 hour

A thick, juicy burger patty, oozing Gruyère cheese and a healthy dollop of sweet, caramelized onions. This French Onion Burger is utterly irresistible and certainly packs a flavorful punch.

No Ratings

Ingredients

6 oz (160g) beef patty
½ (70g) cup caramelized onions
2 slices of Gruyère cheese
1 tablespoon Dijon mustard
1 tablespoon butter
1 brioche burger bun

Instructions

In a pan, over a medium-low heat, melt your butter and toast your brioche buns until golden.
Remove your buns, turn the heat to high and add your burger patty. Fry on one side for 5 minutes and add salt and pepper.
After 5 minutes, flip your burger and layer your slices of Gruyere cheese.
Place a burger dome or pan lid over your burger, reduce the hear to medium and allow your cheese to melt and patty to cook for 5 minutes.
Meanwhile, to the bottom bun, add a healthy amount of Dijon mustard.
Once your cheese has melted and the burger has cooked, add your caramelized onions and the top bun.
Place your burger dome or pan lid back over your burger and allow the bun to steam for 2 minutes.
Finally, add the top half of your burger to the bottom half. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 851Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 214mgSodium: 1634mgCarbohydrates: 64gFiber: 4gSugar: 13gProtein: 30g

Chili Cheeseburger

April 23, 2025 By Dan

A thick, juicy burger patty, oozing cheese and a healthy dollop of sweet and spicy chili jam. This Chili Cheeseburger is for spice and cheese lovers alike and certainly packs a flavorful punch.

Our Chilli Cheeseburger was crowned the ULTIMATE cheeseburger by our Instagram followers and we couldn’t agree more. A seriously great choice!

About this Chili Cheeseburger:

As you know, I love to add a spicy twist to so many classic favorites, whether its a cajun mac and cheese, masala chips or spicy vegetable s p ring rolls I know how a bit of spice can go a long way. This recipe takes one of my favorite meals, a classic cheeseburger, and ups the flavor with a sticky, sweet and spicy chili jam. This recipe will show you how to construct the perfect, oozy cheeseburger and how to make a super simple chili jam. You just have to make this Chili Cheeseburger!

[feast_advanced_jump_to]

Ingredients

Sliced jalapeños
Sliced red chili
Chili crisp oil
Brown sugar
Butter
Mayonnaise
American cheese
Seeded burger bun
160g beef patty
Salt

See recipe card for quantities.

Instructions

Step 1: Into a pan on medium-low heat, add your butter and toast your buns until golden.

Step 2: Remove your buns, add your crispy chili oil and your sliced chilies and fry on a high heat until softened.

Step 3: Add your brown sugar, turn the heat to medium, add a pinch of salt and allow to caramelize. Stir continuously for about 3 minutes until you have a sticky chili jam.

Step 4: Remove your chili jam, wipe your pan clean, add some oil and fry your burger patty that is seasoned with salt. Cook for 5 minutes on each side.

Step 5: Add your slices of cheese.

Step 6: Cover with a burger dome or pan lid and allow the cheese slices to melt.

Bottom burger bun topped with mayonnaise

Step 7: To your bottom toasted bun, add a healthy layer of mayonnaise.

Burger bun topped with chili jam and top burger bun

Step 8: Top your cheesy patty with a generous amount of chili jam and the top burger bun.

Step 9: Cover with a burger dome or pan lid and allow your bun to steam.

Step 10: Add the top half of your burger to the mayonnaise smothered bottom half. Dig in!

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this recipe?

I have paired this burger with a simple burger bun, the easy recipe can be found here: Homemade Hamburger Buns.

Alternatively, you can definitely use a brioche burger bun, the recipe can be found here: Brioche Hamburger Buns recipe.

Substitutions

This Chili Cheeseburger has wonderfully balanced flavors of salty and spicy, pairing with a classic American slice of cheese. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Equipment

Storage

Store the wet ingredients (mayonnaise, cheese and chili jam) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, mayonnaise, cheese and chili jam as instructed above.

Top Tip

Make sure you layer your chili jam on-top of your cheese and patties. You don't want your burger to fall apart because the jam has soaked into the bottom bun. You need good structure to your burger to avoid a sloppy mess!

FAQ

What meat should I use for my Chili Cheeseburger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Can I change the spiciness of my chili jam?

Of course! There are a few ways to vary the spice levels. Want it a little bit milder? Use regular oil instead of chili crisp oil. Want to be brave and make it even spicier? Use scotch bonnet or habanero chillies for intense heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chili Cheeseburgers:

Recipe

Chili Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A thick, juicy burger patty, oozing cheese and a healthy dollop of sweet and spicy chili jam. This Chili Cheeseburger is for spice and cheese lovers alike and certainly packs a flavorful punch.

5.0 Stars (1 Review)

Ingredients

2 sliced jalapeños
2 sliced red chili
2 tablespoons chili crisp oil
1 tablespoon brown sugar
1 teaspoon butter
1 tablespoon mayonnaise
2 slices of American cheese
1 seeded burger bun
6 oz (160g) beef patty
A pinch salt

Instructions

In a pan, on a medium-low heat. melt your butter and toast your buns until golden.
Remove your buns, add your chili crisp oil and your sliced chillies. Turn the heat up to high and fry until softened.
Add your brown sugar, turn the heat down to medium, add a pinch of salt and allow to caramelize. Stir continuously for about 3 minutes until you have a sticky chili jam.
Set aside your chili jam, wipe clean and add a splash of oil. Add your patty, season with salt and fry for 5 minutes on each side.
When cooked, add your slices of cheese and cover with a burger dome or pan lid to allow the cheese to melt.
Meanwhile, to your bottom toasted bun, add a healthy layer of mayonnaise.
When your cheese has metled, top with a generous helping of chili jam and the top burger bun.
Cover with a burger dome or pan lid and allow the bun to steam for 2 minutes.
Finally, add the top half of your burger to the mayonnaise smothered botttom half. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 774Total Fat: 51gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 53mgSodium: 1287mgCarbohydrates: 64gFiber: 4gSugar: 23gProtein: 18g

Caramelized onions

April 23, 2025 By Caroline

Learn how to make rich, sweet and golden brown caramelized onions using only 4 ingredients! These will be the show stopper for any burger and will level up your cheeseboards!

About the Caramelized onions:

Good caramelized onions take time, great caramelized onions take patience. The secret to perfection is simply this: low and slow. Allow your onions to sweat in butter on a low heat and only stir occasionally.

This will allow the natural sugars in the onion to break down and the caramelizing process will begin. The whole process should take around 40-45 minutes! This recipe speeds the process along by adding brown sugar but, if you have the time, allow them to caramelize in the pan without sugar!

[feast_advanced_jump_to]

Ingredients

White onion (diced)
Salt
Brown sugar
Butter

See recipe card for quantities.

Step by step photographs:

Step 1: Over a low heat, melt the butter in a pan, add your onions.

Step 2: After 10 minutes add a pinch of salt. The salt will help draw out some moisture and let the natural sugars release.

Step 3: Optional step: If you're in a hurry, add a tablespoon of brown sugar after the onions have started to caramelize.

Step 4: Stir in the sugar and allow to continue cooking on a low heat for a further 30 minutes.

Variations

These onions have flavors that truly speak for themselves, however there are a few extra ingredients you can add that more adventurous cooks can follow:

Red wine- add a splash of red wine to your onions for the last 10 minutes for a deeper, full bodied flavor.
Balsamic vinegar - add a splash of balsamic vinegar at the end of the cooking process to add a sharp yet sweet twist.
Garlic - for those garlic lovers that can't get through a recipe without adding a few cloves, you can add one finely minced garlic clove in the final 10 minutes of cooking.

What recipes can I use these caramelized onions with?

Croque Monsieur - level up any cheese toasty or even add a spoonful of caramelized onions to your Croque Monsieur.
Blue cheese burger - adds a sweetness to a tangy, cheesy burger.
Oklahoma burger - as if this burger needed any more onion! Why not add an extra scoop of delicious caramelized onions?

Storage

Refrigeration - Allow your onions to cool completely then add to an airtight container. Transfer to the fridge and keep for up to 1 week.
Freezing - Allow your onions to cool completely, add to a freezer bag or portion into individual bags then freeze for up to 1 month.

Top Tip

I have to repeat it again here - Go Low and Slow. It really is worth repeating as it is the key to achieving perfectly caramelized onions. On a low heat, slowly sweat your onions, allowing all of the magnificent natural sugars to release.

FAQ

How long does it take to caramelize onions?

Patience is key! It can take around 30 - 45 minutes for the perfect caramelization to occur. Don't rush the process and take your time. However, if you're in a hurry this recipe gives you a tip for speeding up the process.

Which onions are best for caramelizing?

Classic caramelized onions only need white onion. However you can mix it up however you like depending on the depth of flavor you want. In my french onion soup recipe, I caramelize both white and red onion. If you're feeling adventurous, you can even use some finely diced shallots.

Pairing

These are my favorite dishes to serve caramelized onions with:

Recipe

How to Caramelize Onions

Yield: 1

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Learn how to caramelize onions easily! Discover tips and techniques to achieve the perfect golden brown color.

5.0 Stars (1 Review)

Ingredients

5 white onions diced
1 tablespoon salt
1 tablespoon (10g) unsalted butter
Optional: 1 tablespoon brown sugar

Instructions

Over a low heat, melt the butter in a pan and add your onions.
After 10 minutes, add your salt to help draw out moisture and let the natural sugars release.
Optional step: If you're in a hurry, add your brown sugar once your onions have started to caramelize.
Cook on low, stirring occasionally for a further 30 minutes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 1613mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 2g

Mac and Cheese Burger

April 23, 2025 By Joe

Oozy, cheesy mac and cheese on-top of a perfectly seared smash burger and topped with crispy bacon bits! You have to indulge in this sensational Mac and Cheese Burger!

About this Mac and Cheese Burger Recipe

I've seen mac and cheese loaded burgers on the menu in various burger joints now and after trying my fair few, I wanted to make it myself. You see, it's not just about slabbing a load of mac and cheese on a burger, it's about getting the build just right so that every mouthful is delightful.

This burger is stacked with a single layer of mayonnaise (honestly, its all you need) a small bed of shredded lettuce and a large smashed beef patty. All then topped with a hearty portion of this oozy, smoky mac and cheese, developed and refined purely for this recipe. The full mac and cheese recipe is linked separately to give you the best experience when making each part. Don't worry though, every ingredient you will need is listed in this post.

[feast_advanced_jump_to]

Ingredients

You could easily access ready made mac and cheese from a grocery store. However, this mac and cheese recipe has been developed and refined solely for this Mac and Cheese Burger recipe. I highly encourage you to prepare a portion before you begin. Ingredients and instructions can be found here or I have listed the ingredients further down in the post for ease. If time is limited, don't let this stop you.

Ground beef
Brioche burger buns
Shredded lettuce
Streaky bacon (finely chopped)
American burger cheese
Mac and cheese (see below for ingredients needed)
Butter

See recipe card for quantities.

Step by step photographs:

Buns and bacon frying in a pan with butter

Step 1: Over a low heat, melt the butter in a pan and toast the burger buns. At the same time, add your bacon pieces. After 1-2 minutes of toasting, remove the buns.

Step 2: Add your meat to the pan, then smash down using a burger smasher or spatula into a burger patty. It is your choice whether to make two patties or one large patty. Add salt and pepper.

cooked burger patties with cheese on top

Step 3: After two minutes, flip over the burger and add cheese.

Step 4: Cover with a burger dome or pan lid, to allow the cheese to melt.

bottom bun topped with mayonnaise and lettuce

Step 5: On the bottom bun, add a generous amount of mayonnaise. then top with shredded lettuce.

burger and cheese placed on to bottom bun

Step 6: Top the bottom bun with your burger patty and melted cheese.

Mac and cheese and bacon bits added to burger

Step 7: Next, add a generous scoop of mac and cheese, sprinkle with your bacon bits and add the top bun.

Step 8: Dig in!

What about the Mac and Cheese?

The star of the show in this burger is the deliciously oozy, cheesy Mac and Cheese, the recipe for my version can be found here: Baked Mac and Cheese. This Baked Mac and Cheese recipe is creamy, cheesy and baked with golden, crispy breadcrumbs (if you like).

Step 1: Prepare the cheese sauce by following the step by step instructions here.

Step 2: Combine the macaroni and the sauce together ready for loading on to the burger.

What you will need:

Macaroni
Grated Red Leicester
Grade Cheddar
Grated Gruyere
Grated (or chopped small) Mozzarella
Unsalted butter
Smoked paprika
White pepper
Flour
Milk
Heavy cream
Dijon mustard

See recipe post for quantities and instructions.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this recipe?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple burger bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

This Mac and Cheese Burger has wonderfully balanced flavors of creamy mac and cheese paired with deliciously crispy bacon pieces. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian. You can also substitute the bacon bits for glorious Caramalized onions!
Bun - use gluten free buns instead of white bread buns to make this gluten free.

Equipment

Storage

Store the wet ingredients (mayonnaise, mac and cheese) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, mayonnaise, cheese and bacon jam as instructed above.

Top Tip

Since the star of the show in this burger is the mac and cheese, I recommend using a variety of cheeses in your cheese blend to balance the flavor perfectly. You can always use pre-made mac and cheese but you just won't match the flavor explosion in my Mac and cheese recipe here.

FAQ

What type of meat is best for this Mac and Cheese Burger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

How can I smash my beef patty?

For my smash burgers, I use a smasher which is a flat, heavy tool. However, you can use a sturdy spatula with no holes to smash down your burgers. Because the patty is so thin, I also suggest using a sturdy metal spatula to flip your burgers and keep them in tact.

Looking for other burger recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Mac and Cheese Burger

Yield: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Oozy, cheesy mac and cheese on-top of a perfectly seared smash burger and topped with crispy bacon bits!

5.0 Stars (2 Reviews)

Ingredients

5 oz (140g) ground beef
Brioche burger buns
1 handful of shredded lettuce
2 pieces of streaky bacon (finely chopped)
1 slice American burger cheese
1 cup (200g) Mac and cheese (see notes)
1 tablespoon butter

Instructions

In a pan, over a low heat, melt your butter and toast your brioche buns until golden.
At the same time, add your sliced streaky bacon pieces and fry until crispy.
Remove your buns and add your meat to the pan, Using a burger smasher or a spatula with no holes, smash down your meat into a thin patty. Cook on one side for 2-3 minutes. Then, with a sturdy spatula, flip your patty, season with salt and pepper and fry for a further 1-2 minutes.
Add your slice of American cheese, top with a burger dome or pan lid and allow your cheese to melt.
Meanwhile, on your bottom bun, add a generous spread of mayonnaise and a handful of shredded lettuce.
When your cheese has melted, place your burger patty on-top of your bottom bun.
Finally, add a generous scoop of your mac and cheese, top with your crispy bacon bits and add your top bun.

Notes

Mac and cheese recipe

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1180Total Fat: 71gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 322mgSodium: 1287mgCarbohydrates: 48gFiber: 3gSugar: 8gProtein: 84g

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About this spinach feta egg bake recipe.

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About this Bacon Double Cheeseburger

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What beef should I use for the patty?

What about the burger sauce?

Which buns can I use for this recipe?