Blog | For Those About To Cook

Mexican Burger

April 22, 2025 By Dan

This Mexican burger is one of my all time favorites! It's topped high with homemade guacamole, pico de gallo, pepper cheese and sour cream. What's not to like? There are probably a few Mexican burger recipes out there but few will stack up to this!

If you must, use shop bought guac and salsa but when you make your own, it really takes this mega burger up a few notches.

About this recipe.

Like so many of my recipes, this Mexican burger was a bit of an experiment. I made a Mexican feast for friends the day before and had some leftover guacamole and pico de gallo. So of course I wasn't going to let that go to waste.

You can make this burger in minutes when you have all the ingredients prepared.

[feast_advanced_jump_to]

Ingredients

There aren't a lot of ingredients in this Mexican burger recipe. I hope you try my homemade guacamole and pico de gallo but you can use shop bought versions if that's more your cooking style.

180g Ground beef
Burger buns
Guacamole
Pico de Galo
butter
salt&pepper
Sour Cream

See recipe card for quantities.

Step by step photos

Follow the photos below and see just how easy it is to make this Mexican burger in minutes.

Step 1: Over a low heat, melt the butter in a pan, then toast the buns for 1-2 minutes. Set aside.

Step 2: Turn the heat up to high, when the pan is smoking hot, add the burger patty. Cook for 5 minutes on one side, season with salt and pepper.

Step 3: After 5 minutes, flip over, add a pinch of salt and pepper, then add your cheese.

Step 4: After you have a good sear, turn the heat down and top the cheese with the top bun. Cover with a burger dome or pan lid for up to 5 minutes. This will allow the cheese to melt and the burger bun to soften as it steams.

Step 5: Layer the bottom bun with a healthy portion of sour cream, then place on your burger patty.

Burger topped with guacamole and pico de galo

Step 6: Top with healthy layer of guacamole and then add some Pico de Gallo.

Step 7: Finish with the top burger bun. Now this is a burger!

Step 8: Dig in!

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Smash Burger Style - Divide the burger patty into two equal sized patties and cook them as you would a smash burger.
Other Mexican Ingredients - You aren't limited to using guacamole or pico de gallo though these work really well. Top the burger with your favourite salsa if you like.
Cheese - I like to use hot pepper cheese in my Mexican burger but you can use the cheese of your choice.
Gluten free: If you are gluten free, try using a gluten free burger bun. It will still be amazing.

Equipment

A good heavy pan or skillet: These work best for cooking burgers. I have tried in cheaper pans but you won't get as good of results.

A burger press and dome: If you are thinking about upping your burger game, purchase a burger press and dome if you don't already have one. You can use a spatula and a lid to your pan but the burger press and dome do a much better job.

A sharp metal spatula: Great for flipping the burger.

Storage

If you are making a few of these burgers, you can alway prepare everything a day or tow ahead of cooking. Store everything in separate airtight containers.

I don't recommend trying to reheat a burger like this.

Top Tip

Use your eyes. Recipes are guides but at the end of the day, look at the burger and decide when it is a good time to flip it or take it off the heat. Only you know how you want your burger cooked.

FAQ

Should I season the meat before or after forming the patties?

Season after forming the patties. If you mix salt into the beef beforehand, it can make the texture dense and sausage-like. For the best texture, form loose patties and then season both sides generously with salt and pepper just before or during frying.

How hot should the pan be for frying burgers?

Get the pan smoking hot—cast iron is ideal. You want an aggressive sear to form that delicious crust. Let the burger sit undisturbed for a couple of minutes to develop that golden-brown exterior before flipping.

How long should I cook a burger on the stove?

For a standard ¾- 1 inch thick patty:
3–4 minutes per side for medium-rare
5–6 minutes per side for well done
Use a meat thermometer for accuracy:
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Well-done: 160°F (71°C)

The patty in this recipe can be slightly thicker than 1 inch, so use your eyes or better a meat thermometer to cook the meat to your preferred doneness.

Looking for other burger ideas? Try some of these...

Recipe

Mexican Burger

Yield: 1

This Mexican burger isn't a light one but it's so good and worth every calorie and minute at the gym. The flavours are amazing and you can make this masterpiece in about 15 minutes too.

5.0 Stars (108 Reviews)

Ingredients

1 hamburger bun
1 tablespoon butter
6.5 oz ground beef preferably 70/30% meat to fat ratio
2 slices of burger chili cheese
2 tablespoon sour cream
½ cup guacamole
½ cup pico de gallo

Instructions

Over a low heat, melt the butter in a pan, then toast the buns in it for 1-2 minutes or until golden brown. Set aside.
Turn the heat up to high. When the pan is smoking hot, add the burger patty. Cook for 5 minutes on one side and season with salt.
After 5 minutes, flip over, add a pinch of salt and pepper, then add your cheese.
When you have a good sear, turn the heat down to medium and cover with a burger dome or pan lid for up to 5 minutes. This will allow the cheese better and cook the meat through to your preference. Watch it.
Spread a healthy portion of of sour cream over the bottom bun and then top it with the burger from the pan.
Top with a generous layer of guacamole and then add some Pico de Gallo. Stack it high!
Finish with the top burger bun. Now this is a burger!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 3035Total Fat: 184gSaturated Fat: 65gTrans Fat: 2gUnsaturated Fat: 96gCholesterol: 604mgSodium: 5305mgCarbohydrates: 156gFiber: 20gSugar: 33gProtein: 188g

Bacon Jam Double Cheeseburger

April 22, 2025 By Shannon

Sticky-sweet bacon jam, two perfectly seared smash burgers and melted American cheese, this Bacon Jam Double Cheeseburger is utterly irresistible.

About this Bacon Jam Double Cheeseburger:

If you're a lover of classic bacon cheeseburgers, then this is the recipe for you but with a sweet twist. The star of the show in this burger is the moreish bacon jam, onion and bacon pieces beautifully caramelized in maple syrup. You won't settle for just bacon rashers in your burgers again!

[feast_advanced_jump_to]

Ingredients

Ground beef
Seeded burger bun
Bacon jam (See recipe card for ingredients and instructions)
American burger cheese
Mayonnaise
Butter
Salt & pepper

See recipe card for quantities.

Step by step photographs:

Step 1: In a pan on medium heat, melt your butter and toast your 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.

Smashed burger patties topped with cheese

Step 3: Add your cheese to the patties and stack them on-top of each other.

burgers topped with bacon jam and bun lid

Step 4: Add your bacon jam, top bun and burger dome/ pan lid to steam your buns.

Step 5: To your bottom bun add mayonnaise.

Step 6: When your buns are steamed, add the top half of your burger to the bottom half. Dig in!

What about the bacon jam?

You can find the recipe for my irresistible bacon jam in the recipe card. However, if you prefer, you can see step by step photographs here: Bacon Onion Jam. A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney.

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.

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.

Substitutions

This bacon jam burger has wonderfully balanced flavors of salty and sweet, 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

Storage

Store the wet ingredients (mayonnaise, cheese and bacon jam) 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, mayonnaise, cheese and bacon jam as instructed above.

Top Tip

This Bacon Jam Burger asks for two smashed patties. When forming your patties, make sure to simply shape them loosely into a ball shape. You’ll end up with a dense burger otherwise. Also, don’t skip steaming the buns and cheese, the cheese will melt perfectly through the steam heat and the buns will become delectably soft.

FAQ

What type of meat is best for this Bacon Jam Double 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.

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.

Should I season my Bacon Jam Double Cheeseburgers?

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:

Pairing

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

Recipe

Bacon Jam Double Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Sticky-sweet bacon jam, two perfectly seared smash burgers and melted American cheese, this Bacon Jam Double Cheeseburger is utterly irresistible.

5.0 Stars (1 Review)

Ingredients

FOR THE BACON JAM (MAKES 1 CUP)
200g streaky bacon
1 Red Onion
2 teaspoon brown sugar
¼ cup maple syrup
1 tablespoon balsamic vinegar
FOR THE BURGER
160g Ground beef
1 seeded burger bun
½ cup bacon jam
2 slices American cheese
¼ cup Mayonnaise
1 teaspoon salt & pepper

Instructions

Starting with the jam, over a low heat, add your diced bacon to a pan without adding any additional fat. Allow the fat to render and after about 5 minutes, turn up the heat to medium-high to allow the bacon to crisp for 5 more minutes.
Next, add the red onion and cook until translucent - about 3-4 minutes. Turn the heat back to low, add your maple syrup, balsamic vinegar and sugar. Stir continuously for 2-3 minutes and allow the onion and bacon to caramalize.
Remove from the heat, allow the mixture to cool and transfer to your serving container.
Now for the burger...In a pan, on a medium heat, melt your butter and toast your burger buns until golden.
Form your beef into two 80g balls. To the same pan, add your meat to the pan and smash it down using a burger smasher or spatula. Season each side with salt and pepper. Fry on each side for 2 minutes.
Add your slices of American cheese to each patty, then stack the patties on-top of each other.
Add your bacon jam, top with the top burger bun and place a burger dome or pan lid on-top for 3 minutes to allow the cheese to melt and bun to steam. Meanwhile, add a generous spread of mayonnaise to your bottom bun.
Finally, when your bun has steamed and the cheese has melted, place the top half of your burger on-to your bottom bun. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1308Total Fat: 94gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 60gCholesterol: 236mgSodium: 3109mgCarbohydrates: 42gFiber: 1gSugar: 15gProtein: 69g

Bacon Onion Jam

April 22, 2025 By Shannon

A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney. If you want to impress your guests at your next barbecue, you have to make this irresistible Bacon Onion Jam.

About this Bacon Onion Jam:

This simple chutney uses only a few ingredients that you might already have to hand. By simply frying onions and bacon until wonderfully crispy, then adding maple syrup, sugar and balsamic vinegar you can make this jam in less than 15 minutes! Perfect for adding an extra explosion of flavor to any burgers, toasties or cheeseboards.

[feast_advanced_jump_to]

Ingredients

Streaky bacon
Red Onion
Brown sugar
Maple syrup
Balsamic vinegar

See recipe card for quantities.

Step by step photographs:

Step 1: Over a low heat, cook the bacon without any additional fat. On a low heat, this will render out the fat. After 5 minutes, turn up the heat to crisp the bacon (another 5 minutes). At this point you can add 1tbsp oil. Grocery store bacon usually has a lot of excess moisture, so this step will remove unneeded moisture.

Step 2: Now add the red onion, and cook until translucent. This should take 3-5 minutes.

Step 3: Turn the heat back to low and add the maple syrup, vinegar and sugar. Stirring continuously for 2-3 minutes, allow to caramelize and then take off the heat.

Step 4: Allow your jam to cool and transfer to a serving container.

Substitutions

This recipe is so simply and only uses a few ingredients that you will probably have in your kitchen, however here are some substitutions you can make with what you have in your kitchen cabinets:

Maple syrup - a spoonful of honey will work as a perfect substitution for maple syrup. Date syrup will also caramlize your ingredients beautifully while also giving you a darker color. A good UK substitution would be golden syrup however if you search the shops you should be able to find maple syrup.
Balsamic vinegar - Red wine vinegar can be used as a substitution however you need to add an extra ½ teaspoon of sugar for every 1 tablespoon you use to make sure you still end up with a sweet jam. Adding apple cider vinegar with a splash or Worcester sauce will compliment the bacon jam perfectly.

Variations

If you're feeling adventurous and like shaking this recipe up to make it your own, here are some suggestions to get your ideas rolling:

Spicy bacon jam - similar to my chili jam recipe, why not spice things up. by adding a few sliced chillies?
Apple & bacon jam - perfect as a side for a cheeseboard, half the amount of onion in this recipe and replace it with diced apple to create a beautifully balanced chutney.
Coffee bacon jam - the most adventurous version of this jam I've seen when researching. Simply add a shot of espresso when you add your maple syrup and vinegar. This will deepen the flavor of your bacon jam even more!

Storage

Refrigeration: To store your bacon jam in the fridge, simply allow your mixture to cool completely, add to an airtight container and store in the fridge for up to 2 weeks.

Freezing: For the slight chance that you have any bacon jam left over, you can freeze it to use at a later date. Allow to cool completely, add to an airtight container and store in the freezer for up 3 months. When you're ready to use it again, allow to defrost completely and give it a good stir to recombine the ingredients before serving.

Top Tip

In order to get perfectly crispy bacon, i suggest going low and slow when cooking the bacon bits. Add the bacon to a cold pan and fry on a low heat to allow the fat to render and the bacon to crisp beautifully.

FAQ

What can I use Bacon Onion Jam for?

Bacon Onion Jam is the perfect topping for any cheeseburger, will add an extra depth of flavor to your cheese toasty and will brighten up any charcuterie board.

Can I can or jar my Bacon Jam for shelf storage?

Sadly, no. Due to its high fat content and low acidity, it will not work well with traditional canning methods. Instead, simply refrigerate or freeze using the storage steps above.

Pairing

This bacon onion jam is the perfect burger topper. Try out any of these burger recipes:

Recipe

Bacon Onion Jam

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney.

5.0 Stars (111 Reviews)

Ingredients

200g streaky bacon
1 Red Onion
2 teaspoon brown sugar
¼ cup maple syrup
1 tablespoon balsamic vinegar

Instructions

Over a low heat, add your diced bacon to a pan without adding any additional fat. Allow the fat to render and after about 5 minutes, turn up the heat to medium-high to allow the bacon to crisp for 5 more minutes.
Next, add the red onion and cook until translucent - about 3-4 minutes.
Turn the heat back to low, add your maple syrup, balsamic vinegar and sugar.
Stir continuously for 2-3 minutes and allow the onion and bacon to caramalize.
Remove from the heat, allow the mixture to cool and transfer to your serving container.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 339mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 7g

Chili Colorado

April 22, 2025 By Dan

I love a good curry, as you may know, but sometimes my flavor cravings take a detour, and that’s exactly what happened with this Chili Colorado.

It’s not a chili in the Tex-Mex sense, and it’s not Colorado the U.S. state—it’s actually named after the deep red color (colorado means "coloured red" in Spanish), which comes from the amazing dried chilies that build this dish from the ground up.

If you're into rich, bold sauces with tender chunks of meat that practically melt into your fork—then this Mexican classic is for you. I use homemade beef tallow to cook the stew but you could also use pork lard or vegetable oil.

What Is Chili Colorado?

Chili Colorado is a slow-cooked Mexican stew, usually made with beef (though pork or even chicken can be used), simmered in a sauce made from reconstituted dried red chilies, garlic, onions, and a few spices. The result?

Deep, earthy, smoky flavours with a mellow, fruity heat. It's not blow-your-head-off hot, but proper warming and complex.

It’s pure comfort food with layers of flavour. And yes, it’s brilliant served with rice, tortillas, or even spooned over nachos if you’re looking to really treat yourself.

If you're a fan of Mexican stews, you may also like this Carne Guisada. Both this Chili Colorado and the Chili Colorado work perfectly in Birria Tacos.

Ingredients

There aren't a lot of ingredients in an authentic Chili Colorado. Get them all together and prepared before you start cooking. It's easier that way.

dried guajillo chilies
dried ancho chilies
dried pasilla chili
garlic
onion
cumin seeds
Mexican oregano (or regular oregano)
beef or chicken stock
Salt and pepper to taste
marrow canoes
beef chuck or stewing steak
flour
oil (vegetable or lard)
cilantro (coriander)
lime

See recipe card for quantities.

Instructions

This recipe is quite easy to prepare. Once it's all in the pot, it's just a matter of letting it all simmer until the meat is fall apart tender.

Toasting the dried chilies in a pot over a medium heat.

Step 1: Tear open the chilies and remove the seeds. Don’t worry too much about getting them all. Then in a dry frying pan, toast them on both sides until fragrant and softened. Be careful not to burn the chillies. You might need to do this in batches.

Soaking the toasted chilies to rehydrate them.

Step 2: Transfer the toasted chillies to a bowl and cover with hot water. Let the chilies soak for 20 minutes.

Frying the onions and garlic in the pot in lard.

Step 3: Add about 2 tablespoon oil, tallow or lard to a pan over a medium-high heat. Stir in the cumin seeds and let them sizzle for about 30 seconds. Then add the chopped onions and sauté for about 5 minutes or until soft and translucent. Stir in the garlic and fry for another 30 seconds.

Blending the chilies, onions and garlic with stock to make a creamy sauce.

Step 4: Pour this all into a blender and add the soaked chilies. Taste the water they soaked in. If it is not bitter, add about a cup (250ml) of the water or stock if the soaking water tastes bitter. Blend until smooth.

Step 5: Dust the meat with the flour and shake off any excess flour. Heat the oil in the same pot you used to fry the onions and garlic and brown the meat in small batches. Do not overcrowd the pan.

Returning the meat to the pan and adding the chili sauce.

Step 6: Return all the meat to the pot and pour in your blended sauce. Bring to a simmer, then cover and cook over a low heat for about 2 hours.

Adding the marrow bones to the simmering sauce.

Step 7: If using marrow bones, roast them in a hot oven for about 25 minutes or until beginning to char and the marrow is soft. Then add as many as will fit into your pot. If they don’t all fit, just scoop out some of the marrow.

Adding oregano and ground cumin to the sauce.

Step 6: Continue simmering covered on a low heat. You can add the oregano and ground cumin whenever you like but I usually let the stew cook for an hour and then add them. Add to taste. You can always add more toward the end of cooking.

Finishing up the dish by seasoning with salt.

Step 9: When the meat is fall apart tender, continue to reduce it down until you are happy with the sauce consistency. It should be thick and out of this world delicious.

Step 10: Season with salt and pepper to taste and serve hot. I like to serve this chili colorado with lime wedges and warmed corn tortillas.

Equipment

A large heavy bottomed pot: This is a classic one pot dish. You just need one and you will love the results.

A blender: You will need a blender for blending the chili sauce. It needs to be really smooth.

A spatula: A good sharp spatula will come in handy when turning the meat when browning.

Storage

You can store any leftover in and airtight container for 3 to 4 days. It also freezes beautifully for up to 3 months.

Like most stews, Chili Colorado tastes even better the next day. So you can make this a day or so ahead of serving.

Top Tip

Like with curries, this dish improves with time. Make it the day before and reheat for even more flavour.

FAQ

What Kind of meat is best for Chili Colorado?

Beef chuck roast is a classic choice because it’s marbled with fat and breaks down beautifully until tender. I used stewing steak which is also very good but has less fat and needs to simmer a little longer.

Is Chili Colorado spicy?

It’s usually moderate in heat. It’s deep and warming rather than fiery. You can up the heat by adding dried Árbol chilies, chipotle or a little cayenne. If you want it to be mild, use only guajillo and ancho chilies.

What do you serve with Chili Colorado?

It’s delicious with Mexican rice, warmed tortilla or even over pasta. Garnish with chopped cilantro (coriander), lime wedges and cheese if you like.

Can you use other meats for this recipe.

Beef is by far the most popular for making Chili Colorado but chicken, lamb and pork are also often added. The cooking times will vary.

Want to try more bold flavored stews? Try these...

Pairing

This Chili Colorado is amazing on its own with a few warmed corn tortillas. You might like to have a good starter though which is where these Mexican favourites come in.

Recipe

Chili Colorado

Yield: 4 to 6

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Chili Colorado is a real classic. In this recipe, I add marrow bones to the sauce as it simmers which is very good but optional. You can roast the marrow bone one or two days ahead of cooking the stew if more convenient.

5.0 Stars (117 Reviews)

Ingredients

6 dried guajillo chilies
6 dried ancho chilies
2 - 4 dried pasilla chilies
6 cloves garlic, roughly chopped
2 medium onions, finely chopped
3 cups (750ml) beef stock, chicken stock or water
3 lbs beef chuck or stewing steak
1 cup flour, for dusting
oil (vegetable oil, pork lard or beef tallow
4 beef marrow canoes (optional)
1 tablespoon ground cumin
Mexican oregano (or regular oregano)
Salt and pepper to taste
cilantro (coriander)
lime

Instructions

Tear open the chilies and remove the seeds. Don’t worry too much about getting them all. Then in a dry frying pan, toast them on both sides until fragrant and softened. Be careful not to burn the chillies. You might need to do this in batches. Each batch shoud only take a minute or two.
Transfer the toasted chillies to a bowl and cover with hot water. Let the chilies soak for 20 minutes.
Meanwhile, add about 2 tablespoon oil, tallow or lard to a pan over a medium-high heat. Stir in the chopped onions and sauté for about 5 minutes or until soft and translucent. Stir in the garlic and fry for another 30 seconds.
Pour this all into a blender and add the soaked chilies. Taste the water they soaked in. If it is not bitter, add about a cup (250ml) of the water to the blender. If the water tastes bitter, add water or stock. Blend until smooth. Set aside.
Dust the meat with the flour and shake off any excess flour. Heat the oil in the same pot you used to fry the onions and garlic and brown the meat in small batches. Do not overcrowd the pan. Each batch should only take about 3 minutes.
Return all the meat to the pot and pour in your blended sauce. Add 2 cups (500ml) stock and bring to a simmer, then cover and cook over a low heat for about 2 hours.
If using marrow bones, roast them in a hot oven for about 25 minutes or until beginning to char and the marrow is soft. Then add as many as will fit into your pot. If they don’t all fit, just scoop out some of the marrow. Roasting the marrow bones can be done a day or two ahead of cooking the stew.
Continue simmering covered on a low heat. You can add the oregano and ground cumin whenever you like but I usually let the stew cook for an hour and then add them. Add to taste. You can always add more toward the end of cooking.
When the meat is fall apart tender, continue to reduce it down until you are happy with the sauce consistency. It should be thick and coating the meat.
Season with salt and pepper to taste and serve hot. I like to serve this chili colorado with lime wedges and warmed corn tortillas.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1003Total Fat: 47gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 333mgSodium: 497mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 110g

Wet Burger (Islak Burger)

April 19, 2025 By Dan

An Islak burger—also known as a Turkish wet burger—is a legendary late-night street food from Istanbul, and it’s exactly as messy and satisfying as it sounds.

I have to admit that when I first saw them on sale at a kiosk in Taksim Square, I didn't think I would like the famous wet burger but I did! Below, I'll show you how to get the islak burger experience at home.

Finished wet burger wrapped in burger paper

What is an Islak burger?

The Islak burger is a small beef burger drenched in a garlicky, spicy, tomato-based sauce and kept warm and steamy in a glass cabinet until served. The name “islak” literally means “wet” in Turkish, and the burger lives up to its name: soft, saucy, and dripping with umami.

Although you could serve these with a side dish like fries, they are meant to be eaten on the go or at the end of the evening when you just want a quick snack to soak up all the beer.

[feast_advanced_jump_to]

What makes it special?

There are quite a few different versions in and around Istanbul and some aren't special at all. They are just wet with little flavor. There are ingredients some vendors add that take them up a few notches which is what I do when I make wet burgers.

The sauce: A rich blend of tomato paste, garlic, butter or oil, and chili flakes, sometimes with a hint of vinegar or sugar. It's slathered over the bun and the patty.
The steam: After being sauced, the whole burger is steamed in a hot cabinet, giving it that soft, soaked texture—almost like a savoury sponge of flavour.
The size: They’re usually small and cheap, which means most people don’t stop at just one.

Ingredients

Islak burgers are simple. They're aren't many ingredients. The star is the steamed burger and bun covered in the tomato sauce. That's it really.

brioche buns
butter
ground beef
light olive oil
garlic
Aleppo chilli flakes
Passata
white wine vinegar
American burger cheese
Salt and pepper to taste
Water

See recipe card for quantities.

Instructions

You’re only a few steps away from making this delicious Islak burger! Check out my step by step photos below and see just how easy it is!

Step 1: Heat a deep frying pan over a medium-high heat. Butter your buns and toast them until nicely browned. Set aside.

Beef patties cooked and seasoned in a pan

Step 2: Add the beef balls and press into patties, add to the pan and cook on one side for a minute. Then flip the burger over to cook the other side. Season with salt and pepper to taste and then transfer to the plate with the toasted buns.

Step 3: Add the olive oil to the pan and stir in the minced garlic. Fry for about 30 seconds and then pour in the Aleppo chilli flakes, pasatta, vinegar and water. Bring to a simmer and then take off the heat.

Constructing the burger with the sauce and cheese

Step 4: Generously top the bottom and top bun halves with the tomato sauce. Place a burger and a slice of cheese on each of the bottom buns. Then place the top bun over the cheese.

Adding the burgers to the pan and covering with sauces

Step 5: Put both burgers in the sauce in the pan and spoon some of the sauce, generously over the top bun. You want these burgers wet so get them wet with the sauce.

Step 6: Cover the pan and steam the burgers over a low heat for about 10 minutes. You can spoon more sauce over the burgers from time to time as they steam. Add more tablespoons of water to your sauce if it's looking too thick to allow the burgers to steam.

Adding more sauce to the steamed wet buns

Step 7: When the meat is cooked through to your liking and the cheese has melted, remove the lid and again spoon as much tomato sauce as you can over the burgers.

Step 8: Cover the pan again and keep warm until ready to serve or eat imedately.

Wet burgers being served at a kiosk in Istanbul.

Photos of wet burgers in Istanbul. I liked my Islak burger! It was different and a nice surprise.

Substitutions

I developed this recipe to be as close to the Islak burgers you find in Istanbul. You can substitute a few ingredients if you like.

Cheese - You will be lucky to find a vendor that adds American cheese to their Islak burger but some do. This really is simple food. Go ahead and leave the cheese off or add your favorite melty cheese to the burger.
Gluten Free - 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. You won't find that in Istanbul though.

Variations

There really are few variations except for the amount of ingredients that go into the sauce and whether you add cheese. That said, you might want to add some of the following to make a westernised version.

Spicy - Try adding pickled jalapeño chillies when you add the cheese for a bit more kick.
Crunchy - This is a burger so top it with lettuce, tomato, pickles and or onion slices if you like. This is best done after you steam the burger and just before serving.
Saucy - If you like mustard, mayonnaise or ketchup on your burger, there really is not reason why you should hold back when you make your wet burger.

All of the above suggestions are not authentic but if you like them, add them.

Equipment

A deep frying pan: Using a deep frying pan with a lid is the easiest way to make a wet burger. It makes this recipe into an easy one pan meal.

A spatula: Get a good spatula for flipping the burgers and buns.

Storage

Your wet burger will be best right out of the pan. You can, however store them in an airtight container in the fridge for up to two days. To reheat, place them in your microwave where they will steam up when they reheat. You can also steam them in a steamer or in a pan with a little more sauce.

Top Tip

Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature. They will continue to cook and steam in the sauce

FAQ

What kind of meat should you use for the patties?

Use ground beef with a good fat content—ideally around 75/25 (25% fat). The fat helps keep the burgers juicy and rich, which is key since they'll soak up all that sauce without drying out.

Can you prepare Islak burgers in advance?

Yes. Cook the patties and make the sauce ahead of time. Store everything separately in the fridge. When you're ready to serve, reheat the sauce, coat the buns and patties, and steam the assembled burgers for that signature softness.

Looking for other recipes like this? Try these:

Recipe

Wet Burger

Yield: 2

5.0 Stars (2 Reviews)

Ingredients

2 brioche buns, sliced
1 tablespoon butter
7 oz ground beef
1 tablespoon light olive oil
1 garlic clove, minced
1 teaspoon Aleppo chilli flakes
1 cup Passata
1 tablespoon white wine vinegar
2 slices American burger cheese
¼ cup water
Salt and pepper to taste

Instructions

Heat a pan over a medium-high heat. Spread the butter over the bun slices and toast them in the pan until golden brown. This should only take a couple of minutes. Transfer the browned buns to a plate and set aside.
Place the burger patties in the pan and fry on one side for about a minute. Then flip it over and cook for another minute and season with salt and pepper to taste. The meat may not be completely cooked at this stage which is fine. Transfer the burger patties to the plate with the buns
Pour the olive oil into the pan and add the minced garlic. Fry the garlic over a medium heat for about a minute and then pour in the passata. Bring it to a simmer over the low heat.
Now spread some of this sauce generously over both halves of each of the buns. Place the burger patties on the bottom buns and top with the American cheese slices. Cover this with the top buns.
Place the stacked burger in the pan and top with some of the sauce so that the bun is completely covered with the sauce.
Move the burgers around in the remaining sauce and cover the pan. Let them steam over a low heat until the cheese has melted and the bun is wet and soft. This will take about 3 to 5 minutes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 700Total Fat: 73gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 308mgSodium: 1779mgCarbohydrates: 74gFiber: 4gSugar: 13gProtein: 64g

The All Italian Burger

April 18, 2025 By Shannon

A Mediterranean twist on a classic burger! Creamy mozzarella, ripe tomato, vibrant pesto and juicy beef on a soft burger bun. You will love this All Italian Burger!

About this All Italian Burger

If you love a classic cheese burger, you’ll love this All Italian Burger as it has every ingredient but with a slight twist. Forget about cheddar, this burger swaps it for oozing, creamy mozzarella cheese. Lettuce not your thing? This burger is layered with peppery arugula. Burger sauce just not hitting the spot? This All Italian Burger is dripping with nutty, fresh pesto! You just have to try this Mediterranean twist on a classic burger!

[feast_advanced_jump_to]

Ingredients

Ground beef (Pressed into a burger patty)
Burger buns
Handful of arugula (rocket)
Salt & pepper
Tomato slice
Slice of fresh Mozzarella
Fresh Pesto
Butter

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.

Step 2: Season both sides of your burger patty with salt. Turn up the heat to high then once smoking hot, add your burger patties and fry for 5 minutes. Then flip over.

Step 3: Once you have flipped your burger, add the sliced mozzarella and cover with a burger dome or pan lid to allow the cheese to melt.

Burger patty topped with mozzarella, pesto and burger bun

Step 4: On your top bun, spread a healthy layer of your pesto, place it onto your burger patty and cover again with the burger dome. This allows the bun to steam.

Bottom burger bun topped with arugula and tomato

Step 5: On your bottom bun, add a layer of pesto, top with arugula and add your tomato slice.

Step 6: Finally, place the top of the burger from the pan and on-top of the tomato. Dig in!

Which buns can I use for this recipe?

I have paired this burger with a brioche 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 flavors of this All Italian Burger are so perfectly balanced, with the gooey mozzarella complementing the nutty pesto perfectly. However, if you want to use up other items that you have in your refrigerator then here are some ideas:

Pesto - Instead of garlicky green pesto, why not try a Red Pesto if you enjoy a tomato base more? Fancy a bit of spice, why not keep the flavors Mediterranean by using a ‘Nduja spread?
Bun - use gluten free buns instead of brioche buns to make this gluten free.
Cheese - If you want to stick to Italian cheese then Provolone will work perfectly and melt just as well. If you have some Gouda in your refrigerator then that will melt perfectly as well!

Equipment

Storage

Store the wet ingredients (lettuce, tomato, onion) 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. Make sure to store them in an airtight container, away from non-meat products. You can store cooked patties 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.

Top Tip

When forming your patties, make sure to simply shape them to your desired thickness and don’t overwork the meat. You’ll end up with a dense burger otherwise. Also, don’t skip steaming the buns and cheese, the cheese will melt perfectly through the steam heat and the buns will become delectably soft.

FAQ

What type of meat is best for this All Italian Burger?

Ground beef is perfect for burgers patties. It contains the perfect amount of fat to keep your burger juicy and flavorful.

How thick should my burger patty be?

I recommend the patties for this burger should be around 1 inch thick as I don’t recommend smash burgers for this recipe.

Should I season my All Italian Burgers?

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 burger recipes? Try these:

Pairing

Love the Italian twist to this hamburger? Try these other Italian recipes:

Recipe

All Italian Burger

Yield: 1

Discover this All Italian Burger with juicy beef, fresh mozzarella, and vibrant pesto. A delicious twist on a classic favorite!

5.0 Stars (1 Review)

Ingredients

7oz (200G) Ground beef (Pressed into a burger patty)
Burger buns
Handful of argula (rocket
Salt & pepper
Large tomato slice
Slices of Mozzarella
2 tablespoon Pesto
1 tablespoon butter

Instructions

1. In a pan on medium heat, toast your burger buns with a tablespoon of butter.

2. Season both sides of your patties with salt. In the same pan on a high heat, fry your burgers on both sides for 5 minutes each side.

3. Once your burgers have cooked, add your sliced mozzarella and cover with a burger dome or pan lid. Allow the cheese to melt.

4.. On your top bun, spread a healthy layer of pesto, place it onto your burger and place the burger dome onto again. Allow the bun to steam.

5. On your bottom bun, add a layer of pesto, top with arugula and add your tomato slice.

6. Finally, place the top of the burger from the pan and place it on-top of the tomato. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 700Total Fat: 46gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 127mgSodium: 1036mgCarbohydrates: 34gFiber: 4gSugar: 10gProtein: 38g

Brioche Hamburger Buns

April 18, 2025 By Joe

These brioche hamburger buns are buttery, light and utterly irresistible. These golden buns almost melt in your mouth. Unlike the standard white hamburger bun, brioche buns are made using a dough enriched with eggs, butter and a touch of sugar.

Once you have made these brioche hamburger buns, there is no going back. Love hamburgers? The ultimate hamburger is a brioche burger bun recipe away.

These brioche burger buns pair perfectly with homemade smash burgers so be sure to give that one a try. Alternatively, they're incredibly versatile and can be filled with literally any sandwich filling. You're sure to enjoy this recipe!

[feast_advanced_jump_to]

Ingredients

It will be easy to source the ingredients for this recipe. Some grocery stores don't stock 00 flour but most do so you won't need to look far. Here is what you will need.

Strong bread flour
All purpose flour
Sugar
butter
Milk
Water
Dried yeast
Eggs
Fine salt
Olive oil

See recipe card for quantities.

Instructions for brioche hamburger buns

Follow each step to this brioche hamburger bun recipe and you will not fail. Here's what you need to do...

Step 1: To start, combine the warm milk and warm water with the yeast and 1 tablespoon of the sugar. Cover with a cloth/towel and leave for 15 minutes to get frothy like you see in the photograph.

Mixing together the wet and dry ingredients

Step 2: In a large mixing bowl, combine the remaining dry ingredients then add the yeast mixture along with the eggs (whisked before adding).

Mixing the brioche hamburger buns ingredients together

Step 3: Mix the ingredients together to form a dough then knead for 10-15 minutes, adding 1 tablespoon of butter at a time combining thoroughly. If you’re not using an electric mixer, try handle the dough without adding extra flour. If needed, only add enough for it to be workable and be careful not to add to much.

Step 4: Cover the dough and leave in a warm place to rise and double in size for 1.5-2hours. The photograph shows the final result. When the dough is ready, knock it back using your fist.

Portioning the dough for homemade hamburger buns

Step 3: Portion into 12-16 dough balls. For a standard size burger bun, you are aiming for 3.5 ounces (100g). This recipe will make 12-13 that size. Cover loosely and allow to rise again for 45-60 minutes in warm place.

Step 4: Pre-heat your oven to 400F/200C. Brush each bun evenly with egg wash (1 egg with 1tbsp milk.

Step 3: Bake for 15-20 minutes until they are golden

Step 4: Cook in oven for x minutes at 400 degrees

Hint: Make sure you follow each step and allow for two rises. The first after you have kneaded the dough and a second after you have shaped the buns.

Variations

This recipe guides you on how to make the perfect brioche hamburger buns. However, there are many variations of hamburger buns.

Seeded brioche - Top each bun with a generous amount of sesame seeds after you have evenly coated with egg wash
Wholemeal - To make this recipe more wholemeal, switch out the plain flour for wholemeal flour. I recommend still using the strong bread flour.
Classic white buns (with or without sesame seeds)- Once you have mastered this brioche hamburger bun recipe, you will feel like you're an expert baker. It's time to learn a variety of different ways of making homemade hamburger buns that re sure to impress your friends and family and this recipe shows you how to make the classic white burger bun. Give it a try.

Equipment

This section highlights equipments that is either essential or especially helpful the more common kitchen equipment.

Electric Mixer and dough hook - I highly recommend using an electric mixer for this recipe. Although it is not needed, it helps make the mixing and kneading easier with the sticky dough required for this recipe. In each step I guide you through using a mixer, or by hand, so there's no 'knead' to worry!

Measuring scales - Very important for accuracy.

Large flat pan baking tray - This is important to make sure you leave enough room between each bun so that they do not merge together. You will see better (rounder) results.

Storage

For short term storage, you can leave these buns out at room temperature, in an airtight container or a resealable plastic bag for 2-3 days. If you're storing for longer, I recommend freezing.

Freezing - store individually wrapped or in a ziplock bag for up to 3 months. I recommend freezing them as soon as possible after baking and cooling.

Top Tip

After the first rise, knock the dough back with your fist, then leave in the fridge for a minimum of 4 hours or up to 24. This helps improve flavour and makes it a lot easier to handle when you're ready for the second rise.

FAQ

Why are my burger buns dense?

This is likely because there was not enough kneading or they were not left to rise long enough. Make sure you knead for at least 10 minutes to develop gluten. If the dough is stiff, add a little more water and make sure you let the dough rise in a warm place.

Can I make the dough the night before?

Yes! I recommend this. Leaving the dough in the refrigerator after the first rise develops flavour and makes it easier to work with when shaping.

Now time for the perfect hamburger?

You've made the brioche hamburger buns, now time to fill them. Try these delicious recipes.

Pairing

If you love hamburgers, then these American recipes will have your tastebuds dancing!

See more American →

Recipe

Brioche Hamburger Buns

Yield: 12-16 buns

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 50 minutes

Make irresistible brioche hamburger buns at home. These buttery buns elevate any burger experience to the next level.

5.0 Stars (1 Review)

Ingredients

6 cups (780g) strong bread flour
1 ⅓ cup (165g) plain flour
6 tablespoons sugar
⅔ cup (150ml) tablespoons warm milk
1 ¼ cups (300ml) warm water (not too hot)
4 ½ teaspoon (14g or two packets) dried yeast
3 eggs
3 tablespoon unsalted butter
3 teaspoons fine salt
Sesame seeds (optional)

Instructions

Start by combining the warm milk and warm water with the yeast and 1 tablespoon of the sugar. Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
Now combine the flour, salt and remaining sugar in a large mixing bowl. Whisk the eggs and add these to the dry ingredients along with the yeast mixture.
Combine and form into a sticky dough, then knead for 10-15 minutes, preferably with an electric mixer and a dough hook. If you are doing this by hand, add only a touch more flour, if needed, so that it is manageable.
During the kneading process, gradually add 1 tablespoon of butter at a time and knead it into the dough, combining thoroughly.
You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
Cover the bowl and allow to rise for 1.5 -2 hours in a warm place. It should double in size.
Punch it down and divide the dough into 12-16 hamburger buns shapes. Stretch and fold the dough underneath. You are aiming for super smooth dough balls.
Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another 45 minutes to 1 hour.
When you are ready to bake your hamburger buns, pre-heat your oven to 400F/200F.
Whisk 1 egg with 1 tablespoon milk to create an egg wash. Brush each bun evenly with egg wash.
If making sesame seed brioche buns, sprinkle the buns just before placing in the oven.
Bake for 15-20 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
Place the cooked hamburger buns on a rack to cool slightly before slicing.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 557mgCarbohydrates: 68gFiber: 3gSugar: 7gProtein: 13g

Easy French Onion Soup Recipe

April 16, 2025 By Shannon

This easy French onion soup recipe is the ultimate comfort meal , made with readily available ingredients. This recipe is rich, deeply flavorful and topped with golden melted Gruyere cheese. Whether you are serving this as a starter or main, it is guaranteed to impress your friends and family.

French onion soup finished with golden cheese

About this Easy French Onion Soup Recipe

French onion soup (or Soupe à l'Oignon Gratinée) first became popular in the 19th century, curated by the French as a humble, inexpensive, warm and hearty meal for the working class during the French Revolution. It was not until the 20th century when it was adapted with a crusty bread and cheese topping, served in french restaurants.

This recipe talks you through the whole process from caramelizing onions to toasting the bread topped with melted golden Gruyere. You are in for a treat!

[feast_advanced_jump_to]

Ingredients

The ingredients for this easy French onion soup recipe are easily sourced in your local grocery store. Here is what you will need...

White onion
Red onion
Unsalted butter
Beef stock
Thyme and rosemary (tied together)
White wine
Worcester sauce
Baguette
Olive Oil
Gruyere cheese
Salt& pepper

See recipe card for quantities.

Step by step photographs:

Step 1: In a large pot, melt the butter over medium-low heat.

Step 2: Add your onions and salt, leave to cook on low for up to 40 minutes (stirring occasionally)

Step 3: When your onions are caramelized, deglaze your pan with the white wine (scrape round the sides)

Beef stock and tied herbs added to the pot

Step 4: Add your beef stock, tied sprigs of rosemary and thyme, Worcester sauce and salt and pepper. Remove your sprigs of rosemary and thyme after 10 minutes. Leave to simmer for 40 minutes.

Baguette slices brushed with olive oil and grilled until golden

Step 5: Brush your sliced baguette with olive oil, place on a baking tray and allow to broil until golden brown on both sides.

French onion soup in oven proof dish topped with golden bread and Gruyere cheese

Step 6: Now time to assemble, to an oven proof bowl, add a generous helping of your french onion soup, place your golden baguette pieces on-top and sprinkle with a generous helping of Gruyere.

Step 7: Place the oven proof dish into the oven and broil until the cheese is golden.

Step 8: DIg in!

Substitutions

For the authentic French flavor to really come to life, I recommend using as many of the ingredients in this recipe as you can find. However, there are some easy substitutions you can make depending on you dietary requirements or what you have in your refrigerator.

Cheese - You should be able to source Gruyere from any convenience store, however if you're finding it tricky here are the perfect substitutions: Comte cheese, Emmental or Mozzarella will all give you the salty, gooey cheese pull that makes this recipe so comforting.
Onions - For a variety of flavor, I love using a mixture of white and red onion in my French Onion Soup. However, you could just use white onion if that's all you have to hand, or be adventurous and add even more depth of flavor by swapping a white onion for 2 shallots!
Stock - Good quality beef stock is what really makes this dish special, make your own if you can or source high quality store bought stock. Alternatively, if you would like to keep this dish vegetarian, vegetable stock can also be used instead! Make sure to check whether the cheese you are using is vegetarian friendly too!

Variations

If by some miracle you have any French Onion Soup left over, you can either simply reheat it using the storage instructions below or how about try these variations:

French onion pasta - A great way to use up any soup you may have left over. Simply reheat your soup with a splash of cream and stir into your favorite pasta shape.
French onion dip - Add your left over soup to a blender along with some sour cream and cream cheese and you'll have yourself a delicious, moreish dip!
French onion grilled cheese - Yes, you read that correctly! Why not add a delicious layer of french onion soup to your grilled cheese sandwiches? Or, if you're feeling extra adventurous, add a layer to this Croque Monsieur recipe.

Equipment

The only special equipment you will need to make your French Onion Soup extra indulgent is an oven proof pot/ soup dishes. This will allow you to broil your soup in the oven and add that delicious melted cheese on-top. If you don't have individual oven proof soup dishes, if you have cooked your soup in a large oven proof pot, you can simply top the soup with the toasted baguette and cheese and put the whole pot under the grill! Just be careful when taking it out the oven and when dishing it up into individual bowls!

Storage

Refrigerating - If you have any soup left over that you would like to store in the refrigerator ready to reheat later, remove any topping such as bread and cheese as this will go soggy. Allow the soup to cool and add to an airtight container. Keep in the refrigerator for up to 4 days.
Freezing - Only freeze the soup base, allow to cool and add to an airtight container. Freeze for up to 3 months.
Reheating - If reheating from frozen, allow to thaw out completely and reheat on a stove or in the oven in an overproof dish. Then add your bread and cheese toppings and broil as per the instructions.

Top Tip

Go slow when caramalizing the onions! To really get the beautifully sweet, brown onions that you require, take your time, stirring occasionally. The whole process can take up to 45 minutes! If you're really strapped for time however, you can speed up the process by adding a teaspoon of brown sugar.

FAQ

Which onions are best for French Onion Soup?

White onions are the best base for your soup as they add the perfect amount of sweetness when caramalized. However, you can add an extra depth of flavor by swapping a few white onions for red onions or even using a few shallots too!

Do I have to use white wine?

Not at all! If you're wanting to use a different alcohol, red wine works perfectly or even substituting for a splash of port or brandy!

Looking for other French recipes like this? Try these:

See more French →

Pairing

French onion soup would be a perfect starter for these French recipes:

Recipe

Easy French Onion Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 2 hours

Additional Time: 10 minutes

Total Time: 2 hours 15 minutes

Savor the comfort of easy French onion soup made with simple ingredients and topped with melted Gruyere cheese.

5.0 Stars (2 Reviews)

Ingredients

4 White onion
2 red onion
2 tablespoon (30g) Unsalted butter
6 cups (1.2 litres) Beef stock
1 sprig thyme and 1 sprig rosemary tied together
1 cup (200ml) dry white wine
1 tablespoon Worcester sauce
1 Baguette (sliced for serving)
1 tablespoon Olive Oil
1 cup (100g) grated gruyere cheese
Salt & pepper

Instructions

In a large pot, melt the butter over a medium-low heat.
Add your onions and a sprinkle of salt, leave to cook and caramalize for 40 minutes. Stir occasionally.
When your onions are caramalized, deglaze your pan with white wine (scrape around the bottom and sides of the pot).
Add your beef stock, tied herbs. Worcester sauce and salt and pepper and simmer on a medium heat for 40 minutes. After 10 minutes, remove your tied herbs.
Meanwhile, brush your sliced baguette with olive oil on both sides, place on a baking tray and broil until golden brown all over.
After your soup has simmered and your baguette is toasted, its time to assemble. To oven proof bowls, portion our your soup, place your golden baguette pieces on-top and sprinkle with a generous helping of Gruyere.
Place the oven proof dishes in the oven and broil until the cheese is golden.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 639Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 56mgSodium: 1363mgCarbohydrates: 71gFiber: 4gSugar: 17gProtein: 28g

Chicken and Asparagus

April 15, 2025 By Caroline

Chicken and asparagus is big flavor. Minimal fuss. And that sauce? You'll want to drink it.

You don’t have to be in Provence to enjoy rustic French flavours. You don’t need white tablecloths or fancy plating either. This French Chicken and Asparagus is all about good ingredients, cooked simply, and made to taste amazing.

Chicken and asparagus in the pot it was cooked in.

About this chicken and asparagus recipe.

I love recipes like this—classic combos, no fluff, just solid technique and loads of flavor. It’s got juicy, golden chicken, crisp-tender asparagus, and a creamy, mustardy white wine sauce that’s pure comfort. Cook it all in one pan, and you’ve got a proper meal with restaurant-level results in under an hour.

This dish is perfect for spring and summer when asparagus is fresh and sweet—but let’s be honest, it’s good any time of year.

[feast_advanced_jump_to]

Why This Recipe Works

French cooking often gets a reputation for being complicated, but this one’s the opposite. It’s simple, honest food—nothing more than chicken, asparagus, shallots, garlic, olives, tomatoes, mustard, wine and herbs coming together to make something that tastes like a lot more work than it actually is.

It’s also versatile. Serve it with crusty bread, mashed potatoes, rice, or even over pasta. That sauce? It goes with everything.

Ingredients

There aren't a lot of ingredients for this chicken and asparagus recipe. Get them all prepared and ready before you start cooking.

chicken thighs on the bone
salt
cracked black pepper
olive oil
shallots
garlic
thyme sprigs
dry white wine
Dijon mustard
cherry tomatoes
green olives, pitted
asparagus

See recipe card for quantities.

Step by step photos

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Seasoning the chicken with salt and pepper.

Step 1: Season the chicken with the salt and pepper.

Step 2: Heat the olive oil in a pan over a medium-high heat. When it begins to shimmer but is not yet smoking, add the chicken skin side down. Brown on both sides for a few minutes and then transfer to a plate and set aside.

Step 3: In the same oil, fry the shallots for about 3 minutes to soften.

Adding garlic and herbs to the shallots in the pan.

Step 4: Then add the garlic and fry for another few minutes, stirring regularly. Be careful not to burn the garlic.

Adding the wine and stock to the frying vegetables and herbs.

Step 5: Add the herbs, wine and mustard and bring to a simmer.

Returning the chicken and adding the asparagus and tomatoes to the pan.

Step 6: Return the chicken to the pan and top with the asparagus.

The roasted chicken and asparagus ready to serve.

Step 7: Place in an oven preheated to 375°F/190°C and roast for about 10 to 15 minutes or until the chicken has cooked through. Be very careful not to overcook the asparagus. If it is ready before the chicken, take it out and then add again just before serving.

Spooning the chicken and asparagus onto a plate.

Step 8: Give it all a nice stir and check for seasoning, adding more salt and pepper as needed. Enjoy.

Variations

Over the years, I have tried a few variations of this dish. All are very good and worth a try.

Use other birds - You might like to try this with poussin, pheasant or another game bird you like.
Deluxe - Many people add cream to the sauce. Personally I don't think it needs it because the sauce is deliciously rich already. Still, you might want to add some.
White asparagus - Chicken and asparagus is often made with white asparagus when in season in Europe. If you can get it, it's definitely worth a try.
Cover the pan - You could cover the pan during the last 5 minutes or so of cooking and add the asparagus at that time to steam. I prefer to leave the lid off which give the chicken and asparagus a crispier exterior.

Equipment

Chicken and asparagus is the ultimate one pot dish. All you need is a good, heavy based pot and a spatula and your good to go.

Storage

You can store any leftovers, covered in the fridge for 3 to 4 days. As there is no cream in this version of the recipe, it also freezes very well. You can freeze it up to 6 months in an airtight container.

I recommend labelling and dating the container before freezing.

Top Tip

I recommend using thick asparagus when in season. It cooks slower and you don't need to watch it as closely.

FAQ

When should you add the asparagus so it doesn't overcook?

In this method, you add it when you place the dish in the oven to roast for 10 to 15 minutes. You can also add it about 5 minutes before serving. During the last 5 minutes of cooking, add the asparagus and cover the pan to steam it until cooked.

How do you know if the chicken is cooked?

Cut into the thickest part of a piece of chicken. The juices should run clear and it should be white and not at all translucent. If in doubt, use a meat thermometer. The chicken is cooked when it reaches an internal temperature of 165°F/75°C.

Looking for other easy and delicious French recipes? Try these:

Recipe

Chicken and Asparagus

Yield: 2 to 4

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

This is French comfort food all cooked up in one pot. You can cook this delicious chicken and asparagus in about 30 minutes too.

5.0 Stars (1 Review)

Ingredients

2lb. (1 kg) chicken thighs on the bone
1 teaspoon salt
½ teaspoon cracked black pepper
1 tablespoon olive oil
6 medium shallots cut into quarters
5 garlic cloves thinly sliced
Good handful thyme sprigs
150 ml/ ⅔ cup dry white wine
1 tablespoon Dijon mustard
12 cherry tomatoes
25 green olives, pitted
1 lb. (500g) asparagus

Instructions

Preheat the oven to 375°F/190°C
Pat the chicken dry and then season with some of the salt pepper.
Heat the olive oil in a cast iron skillet over medium heat and fry the chicken skin side down in batches about 6 minutes. Don't overcrowd your pan.
Flip them over and fry for another few minutes and then transfer the chicken to a plate and set aside.
Using the same skillet add the shallots and fry for around 3 minutes until they start to soften. Add the garlic and cook for another minute and then stir in the thyme, wine and mustard.
Simmer until the wine has reduced slightly. Season with salt and pepper to taste.
Now add the asparagus to the skillet with the tomatoes and olives.
Nestle the chicken into everything skin side up and bake for 15 to 20 minutes or until the chicken is golden brown, crispy and cooked through.
Garnish with some more thyme and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 1016mgCarbohydrates: 20gFiber: 6gSugar: 7gProtein: 11g

Mediterranean Fish - Grilled

April 15, 2025 By Dan

Whenever I am in the Med, which is not often enough, my first restaurant stop has to be to get some grilled Mediterranean fish. I love it and the which fish is on offer really isn't important. Bream, sea bass, snapper... they all taste amazing cooked over a fire!

I’ve grilled a lot of things over the years, but fish on the barbecue? That’s a summer essential. And trust me, once you nail the technique, you’ll never go back to baking fish indoors again.

Mediterranean fish grilled and served with grilled lemons.

About this chargrilled Mediterranean fish recipe.

There’s something incredibly satisfying about grilling whole fish over fire. Whether it’s a meaty sea bass or a delicate bream, you can’t beat the smoky, charred flavour you get when flame meets skin. It’s primal. It’s fast. And it’s one of the best things you can cook on the barbecue—especially when the sun’s out and you’ve got a cold drink in hand.

I this recipe I will show you how to cook a whole fish over fire without leaving the delicious chargrilled skin behind. Once you've mastered that, you might like to whip up a good green goddess salad and/or smashed potatoes or loaded potatoes to go with it.

[feast_advanced_jump_to]

Why Bream, Snapper and Bass?

Before we get to the flames, let’s talk fish. When grilling whole fish, you want something firm, meaty, and with skin that can crisp up without falling apart.

My go-to choices:

Sea Bream – Mild, slightly sweet, holds together beautifully.
Sea Bass – A bit meatier, clean flavour, great with strong marinades.
Snapper – A bit of both worlds. This fish is kind of a mix between the meatier sea bass and less meaty bream. Snapper can be a bit flaky so you really need to be careful when flipping it.

All of these are perfect sizes to serve whole—impressive on the plate, but easy enough to handle on the grill.

Ingredients

This is a simple recipe with few ingredients. The magic happens when you put them all together and grill the fish to perfection.

Sea Bream
Salt
Garlic
Lemon
Lemon zest
Oregano
Scallions (Spring onions)
Parsley
Capers
Lemon juice
Olive oil
Thyme
Capers
Black Pepper

See recipe card for quantities.

Step by step photos

Study the below photos and you will get perfectly grilled Mediterranean fish every time.

Scraping the excess moisture out of the fish skin with a knife.

Step 1: Scrape a knife down the skin on both sides of the fish to remove any excess moisture.

Step 2: Using scissors, cut off the sharp fins on the top, bottom and sides of the fish. You can also slice off part of the tail fin.

The fish scored and seasoned with salt and garlic.

Step 3: Score the fish a few times on each side. Then rub about two minced cloves of garlic into the slits and season with salt all over including inside the cavity. You can also add a little black pepper inside the cavity.

The ingredients for the stuffing in a pestle and mortar.

Step 4: Place the parsley, capers, lemon zest and thyme in a pestle and mortar.

Pounding the ingredients in the pestle and mortar.

Step 3: Add the olive oil and lemon juice and mash it all up.

Stuffing the fish with lemon slices and the pounded herbs and other aromatics.

Step 4: Leave a few tablespoons of this mixture in the mortar to drizzle over the fish later and stuff the rest with the sliced lemon inside the cavities of the fish.

Placing the fish on the grill to cook for about 8 minutes.

Step 3: Build a fire in your barbecue. The coals are hot enough to cook when it is uncomfortable to hold your hand 2 inches above the grate for longer than 2 seconds. Rub some oil onto the grill and place the fish on top.

Turning the fish to cook the other side.

Step 4: Let the fish cook on one side for at least 7 minutes and do not turn them if they are still sticking to the grill. The fish will naturally come off the grill when the underside is cooked. If you force the fish when turning, the skin will stick to the grill and you will lose a lot of flavor.

Cooking the other side of the fish on the grill.

Step 3: Grill the other side of the fish until it naturally comes away from the grill. Again... do not force this.

A close up of the charred skin on the fish.

Step 4: Continue cooking until you are happy with the char and the fish is completely cooked through. The meat should be white and flaky and not at all translucent. You can check for doneness without disturbing the fish too much by checking the meat between the head and body.

The cooked fish on a serving platter drizzled with the herb mixture.

Step 3: Carefully transfer the grilled fish to a serving platter.

A fish plated up with bread, lemon and Padron peppers.

Step 4: Enjoy!

Substitutions

Although I prefer to cook bream, sea bass and snapper for this Mediterranean fish recipe, other fish and seafood will work too. You can also vary the herbs and spices you use.

Use other fish - Chargrilling almost any fish is the perfect way to do it. Even if you use skinless fish such as cod fillets, you still need to stick to the recipe when it comes to flipping the fillets. The fish will naturally release from the hot grill when a charred crust has formed.
Herbs and spices - You can experiment with other herbs such as rosemary and cilantro (coriander). You might also like to use other spices other than salt and pepper. Dried chilli flakes are always a nice addition.
Citrus - In the recipe you use lemon slices, zest and juice. You can also use limes instead.

Equipment

A BBQ: This is perhaps obvious. In my opinion, it is best to use a barbecue that has a lid. You can then close the lid while the fish is cooking which speeds up the process and keeps that delicious smoke in for flavor.

A sharp metal spatula: You do not want to force the fish to turn them or you will leave the skin behind on the grill. A good sharp metal spatula will help you move the fish around and test to see if the fish is ready to turn or not.

Storing you Meditorannean Fish Leftovers

You can store any leftovers in the fridge for up to 2 days. If you have large enough pieces, such as whole fish, you can reheat them in an air fryer or oven set to 400°F/200°C until heated through.

If you only have small pieces of leftover fish, you could tear the meat off and stir it into pasta or mix it with some mayonnaise to make a sandwich.

Final Thoughts...

Chargrilling Mediterranean fish is one of the easiest and most rewarding things you can do on a barbecue. Once you’ve done it a few times, it becomes second nature.

Whole bream, snapper and bass are perfect for this. They’re affordable, delicious, and look impressive when served up at the table. With just a few ingredients and a bit of flame, you can transform humble fish into something spectacular.

So light the coals, crack open a beer or whatever you like, and get grilling.

Top Tip

Ask your fishmonger to gut, scale, and clean the fish for you. Saves you time and mess.

FAQ

Can you use a fish basket for this recipe?

Yes but you don't need to rush out and buy one. Using my recipe below, you will get perfect chargrilled fish without a fish basket.

Why is my fish tasteless?

You won't have that problem with this recipe! Whole fish can take bold flavours. Don’t be shy with garlic, herbs, salt, citrus, and spice. Stuff the cavity and rub the skin.

How do you know when the fish is ready?

Never flip the fish before it is ready or you will lose the skin. Let it cook for at least 5 minutes and probably closer to 8 minutes before carefully flipping it over. As the fish continues to cook, the opaque flesh will become white and the juices will run clear. If you have a meat thermometer, the fish should be 140°F/60°C in the thickest part of the fish.

Recipe

Mediterranean Fish

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

You are going to love this chargrilled Mediterranean fish recipe. Once you get the skin right, you will never go back to baking your fish indoors!

5.0 Stars (1 Review)

Ingredients

4 x approx 1lb (500g) whole bream, bass or snapper
2 teaspoon flaky salt
6 cloves garlic, minced
1 lemon, halved and thinly sliced
Zest of one lemon
1 teaspoon dried oregano
3 sprigs thyme leaves
2 Scallions (spring onions), finely chopped
1 handful flatleaf parsley, roughly chopped
1 tablespoon capers
Juice of one lemon
3 tablespoon extra virgin olive oil
Salt and pepper to taste

Instructions

Scrape a knife down the skin on both sides of the fish to remove any excess moisture.
Using scissors, cut off the sharp fins on the top, bottom and sides of the fish. You can also slice off part of the tail fin.
Score the fish a few times on each side. Then rub about two minced cloves of garlic into the slits and season with salt all over including inside the cavity. You can also add a little black pepper inside the cavity.
Place the parsley, capers, lemon zest, the remaining minced garlic and thyme in a pestle and mortar.
Add the olive oil and lemon juice and mash it all up.
Leave a few tablespoons of this mixture in the mortar to drizzle over the fish later and stuff the rest with the sliced lemon inside the cavities of the fish.
Build a fire in your barbecue. The coals are hot enough to cook when it is uncomfortable to hold your hand 2 inches above the grate for longer than 2 seconds. Rub some oil onto the grill and place the fish on top.
Let the fish cook on one side for at least 7 minutes and do not turn them if they are still sticking to the grill. The fish will naturally come off the grill when the underside is cooked and develops a charred crust. If you force the fish when turning, the skin will stick to the grill and you will lose a lot of flavor.
Grill the other side of the fish until it naturally comes away from the grill. Again... do not force this.
Continue cooking until you are happy with the char and the fish is completely cooked through. The meat should be white and flaky and not at all translucent. You can check for doneness without disturbing the fish too much by checking the meat between the head and body.
Carefully transfer the grilled fish to a serving platter and drizzle with the remaining herb mixture.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 1354mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 21g

About this recipe.

Ingredients

Step by step photos

Variations

Equipment

Storage

Top Tip

FAQ

Related

Recipe

Ingredients

Instructions

Nutrition Information:

About this Bacon Jam Double Cheeseburger:

Ingredients

Step by step photographs:

What about the bacon jam?

What beef should I use for the patty?

Which buns can I use for this recipe?

Equipment

Substitutions

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

About this Bacon Onion Jam:

Ingredients

Step by step photographs:

Substitutions

Variations

Storage

Top Tip

FAQ

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

What Is Chili Colorado?

Ingredients

Instructions

Equipment

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

What makes it special?

Ingredients

Instructions

Substitutions

Variations

Equipment

Storage

Top Tip

FAQ

Related

Recipe

Ingredients

Instructions

Nutrition Information:

About this All Italian Burger

Ingredients

Step by step photographs:

Which buns can I use for this recipe?

Substitutions

Equipment

Storage

Top Tip

FAQ

Related