Making beef stroganoff in the instant pot has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.
Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!
What You Need For Instant Pot Stroganoff
Basic ingredients come together in an infusion of flavor in the instant pot.
Olive oil: For browning and sauteing the meat and vegetables.
Stew meat: Cut in one-inch cubes
Salt and pepper: Add to taste
Small white onion: chopped, can use yellow too.
Mushrooms: White button or cremini sliced
Garlic: Fresh cloves minced
Flour: All-purpose is all you need.
Beef broth: Adds flavor and creates the sauce.
Worchestershire sauce: Classic umami flavor that is so good.
Wide egg noodles: Other noodles will work too.
Sour cream: Full fat or low fat, but not no fat.
Parsley for garnish: Optional but it adds color.
Making Stroganoff in the Instant Pot
This could not be easier, and the instant pot takes the work out of it.
Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
VegetablesAdd in the onion, mushrooms, and garlic. Sauté until they are almost tender.
Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
Cook: Add in the beef broth and Worcestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the instant pot and cook for 3 minutes.
Add Sour Cream: Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
What Goes Great With Instant Pot Stroganoff
This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!
Savory, filling and delicious, this is will hit the spot any night of the week!
Beef: I used stew meat in this recipebecause the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as therecipe directs.
Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.
More Instant Pot Recipes to Love
Instant Pots are an invention that has made home cooks into magicians. Yes, pressure cookers have existed for a very long time, but now they are user-friendly, and the worry of exploding food has been greatly reduced. I still remember helping my mom cook with hers and we had to watch it like a hawk to make sure the pressure stayed between a certain place and adjust the heat on the stove accordingly. Now we press a button and walk away and come back to amazing food! Try these tried and true recipes for impeccable results.
Honey + Lime + Cilantro = one of my favorite flavor combinations. Something about the sweet honey and tangy lime plus the cilantro infuse this chicken with such amazing flavor. I love cilantro! It is one of my favorite herbs to cook and garnish with. Definitely grill it up this summer with your family! You will not regret it!
This marinade comes together quickly and I love to marinade for a few hours so the chicken can soak up the delicious flavor. I am seriously all about the quick and easy BBQ dishes lately. Since the weeks are starting to get so busy and school is almost over this chicken was a delicious meal that my entire family loved. After a busy day, we love to just spend time in the backyard while we BBQ. I always call a meal a success when the entire family including the picky eater devours it. We all loved this chicken so much and the flavor is awesome!
Ingredients For Honey Lime Cilantro Chicken
Just a handful of ingredients is all you need to make a dish that is going to sizzle, literally! This honey lime chicken has all the flavor! For all the ingredient amounts scroll to the bottom for the recipe card.
Boneless skinless chicken breasts, or thighs: I have used both with great success
Lime juice: Freshly squeezed is the best.
Honey: Sweet honey compliments the lime beautifully.
Soy Sauce: Adds a bit of umami flavor that is impeccable.
Olive oil: To help the chicken cook up nicely and give a bit of flavor.
Garlic cloves: minced
Cilantro finely chopped: Adds so much freshness and color.
Salt and Pepper: Add to taste.
Let’s Grill Some Chicken!
From beginning to end, this is an easy full of flavor chicken the whole family will love! Grilled chicken is a favorite in our home and this recipe is so quick and easy to make!
The Marinade: In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt, and pepper.
Let it all soak in: Pour the sauce over the chicken and let marinate for 3 hours or overnight.
Grill: Preheat your grill to medium-high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
Tips for the Best Chicken with Honey Lime Cilantro Marinade
You will love this easy dynamite grilled chicken! Honey and lime mixed together is the perfect combination! Then top it off with cilantro and you have a dynamic duo. With these quick tips you will be grilling the perfect chicken every time.
Chicken: It all starts with the chicken. For grilling, I highly recommend using chicken thighs with bone-in if you can. They will be the juiciest. If you use chicken breasts, pound them so they are the same thickness. They will cook more evenly.
Marinate: The lime and soy sauce will act like an acid breaking down the chicken fibers and helping them absorb the flavor and moisture. This will help the chicken not only taste amazing but help keep it tender and moist.
Spicy: If you need a bit more spice you can add some jalapeno juice or chopped-up jalapeno peppers.
Internal Temp: The internal temperature of the chicken should reach 160 degrees for safety. Check out my other tips for how to get it cooked done, but not overdone.
Let it Rest: Tent the chicken for 5-10 minutes to let the juices redistribute throughout the meat. This leaves more juice inside the chicken and less on your plate.
Drizzle: Reserve ¼ of a cup of the marinade before adding the chicken to marinate. When the chicken is done grilling drizzle the extra marinade over the top. DO NOT use the marinade the raw chicken had been sitting in.
What to Serve with this Incredible Chicken
The freshness from the lime and cilantro create a light zippy dish, that is perfect for a busy weekday or lazy weekend. The chicken is full of flavor and tender and juicy. This is perfect as a stand-alone main dish or cut it up and serve it over a salad. You can also use this honey lime cilantro chicken in tacos, rice bowls, or even make a sandwich that will sure to please. However, you serve it here are some sides to compliment your dish.
Grilling can seem intimidating, especially with chicken, but there are just a few things to keep in mind and get right every time. Take your grilled chicken to the next level with these tips to help you out this summer!
Prep: Preparing the grill is just as important as the marinade. Clean the grill and oil it before adding the chicken. I first clean the grill with a grill brush to get the gunk from the last grill off. Then, using tongs to hold a wad of paper towels folded into a nice square, and dipped in a high smoke oil, grease the grill.
Chicken: If you want even a better chance of getting juicy, moist chicken, choose chicken with the skin on as well as bone-in.
First Sear: Heat the grill with one side on high and the other side on medium-high heat. First, sear the chicken on the high heat side of the grill. Leave it on the high heat side till char marks form.
Then Low and Slow: Once you have that nice charred grill line, flip the chicken over and onto the lower heat. Keep the grill closed to reduce drying out and grill without turning over again till desired internal temperature has been reached. The total cook time will be around 25- 30 minutes roughly.
When to Take it Off: When chicken is removed from the grill and rested it will continue to cook inside. You can safely take your chicken off once the internal temperature reaches anywhere from 155-157. As it rests it will reach internally to 160 degrees.
More Favorite Recipe to Grill
Everyone loves grill season. Grilling gives flavor and texture to foods that can be hard to replicate. It is also a great way to keep the heat of cooking out of the house! From grilling fruits, vegetables to meats, there is a recipe for that! Whether it’s for a backyard BBQ with friends or family or a big picnic, I’ve got you covered when it comes to grilling recipes that are tried and true and absolutely amazing! These are just to get you started.
This Grilled Cajun Garlic Butter Cod is the only recipe you will need this summer! The cod is tender and juicy and the flavor is spicy and buttery, it’s insanely delicious!
Grilling seafood is an incredible way to infuse flavor and get great texture. Try Salmon, Shrimp and Scallops, all on the grill!
Grilled Cajun Garlic Butter Cod
The moment I had my first bite of this grilled cod, I knew I had tasted something epic. I had to put that it was insanely good because anything less wouldn’t have done this dish justice. Similar to my Baked Cod Recipe, grilling the fish adds another layer of texture and flavor that kicks it up a notch. The buttery garlic sauce bastes the fish in an intense flavor that also adds moisture, perfect for grilling.
Summer is coming and with it the grilling season. I love being able to make dinner outside. It doesn’t heat up my kitchen and I can leave any smells outside as well. It frees up the oven if I do need it to make killer side dishes like Stick of Butter Rice or Sweet Potato fries. This cajun butter grilled cod could not be easier and is the perfect recipe if you are a beginner or a pro. This will grill up perfectly and taste fantastic! Be prepared to impress!
What You Need For Grilled Cod
Yes, it’s a mouthful of a title but just reading it makes my mouth water. This is definitely insanely good!
Cod filet: You can use fresh or frozen for this recipe.
Salt and pepper: Add to taste
Butter melted: Butter is flavorful and the vehicle for the seasonings.
Olive oil: With a higher smoke temperature, it helps prevent the outside from burning before the inside is done.
Grilling is easy and a great way to cook all sorts of meats.
Prep: Preheat the grill to 400 degrees. Salt and pepper the cod.
Marinade: In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
Season: Brush on each side of the cod and place on a well-oiled grill.
Grill: Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.
All the Facts about Cod
Cod is beautiful white fish that is a favorite for many reasons, it’s sturdy, non-fishy mild-flavored fish that is ideal for adding lots of flavors and holds up to grilling, frying, and baking.
What To Look For When Buying Cod: When buying fresh, look for cod fillets. This is will the largest part of the fish, free from bones and scales. Look for firm flesh that is translucent to light pink in color. It should not have any strong odors or weeping fluids. Buying Frozen is a great option too. Look for fish that has been processed fresh and frozen quickly for the best quality.
Why Is Cod A Good Beginner Fish? If you are just starting out eating more fish and or cooking it, white fish is one of the best fishes to start with. They are a forgiving fish, with mild flavors that won’t overpower the taste buds. Cod is the choice of many recipes because it doesn’t fall apart as easily as some other seafood can. This makes it perfect for Fish and Chips and Fish Tacos.
Good For You: Cod is a nutritious source of lean protein that is full of vitamins and minerals. Super low in trace mercury, it’s a favorite for every diet.
Internal Temperature: Cod should be cooked till the internal temperature registers 130 degrees. It should be opaque and flake easily with a fork.
The Best Grilled Cod Tips
Cajun spice is the perfect blend of spices that give a ton of flavor with just a bit of spice.
Prepare The Grill: One of the most important things you must do before every grill is to clean it. It prevents your food from sticking and protects foods from cross flavors and contamination. Heat your grill on high for several minutes. Then using a grill brush clean off the grill grate.
Oil It: Using tongs, take a folded wad of paper towel that has been dipped in oil and grease the grill grates lightly. This will help keep the fish from sticking.
Save Marinade: Before basting the fish, be sure to reserve some in a separate bowl. You do not want to use marinade that has been in contact with the raw fish. And you want to make sure you have some leftover marinade to brush on with a clean brush at the end. It is quite magical.
What to Serve with Your Cajun Garlic Butter Cod
This is a full-flavored dish with a bold taste, but a light flakey texture. It goes ideally with vegetables and fruit. Round it out a good carb and you have a superb dinner for any day of the week!
We have all heard the advice, we need to be eating more fish. How much we should be getting a week is always changing but the fact that we should be eating more is still a fact. Many are scared off by fish, simply because they feel it’s too hard to cook it just right. But that couldn’t be farther from the truth. Cooking seafood is relatively easy, and when you have a dynamite recipe to add flavor and texture, you’ll be cooking it every night! Try these scrumptious tried and true recipes to get more seafood in your diet.
Preheat the grill to 400 degrees. Salt and pepper the cod.
In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
Brush on each side of the cod and place on a well oiled grill.
Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.
This amazing slow cooker cashew chicken is way better than takeout! The chicken is breaded to perfection, the sauce is full of flavor and the cashews hidden throughout are the best part!
Make this a restaurant-worthy meal with these sides. My tried and true favorites will make it yummy, Wontons, Egg Rolls, and of course,Rice.
Slow Cooker Cashew Chicken Recipe
My love for cashews runs deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing Chinese slow cooker meal. Mind blown. If you haven’t ever tried coating and browning the chicken before adding it to the slow cooker. It is a must, it makes a HUGE difference in taste and texture. It will take your Cashew Chicken to the next level. Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot.
Slow Cooker Cashew Chicken has to be seriously one of the best slow cooker meals that I have ever had! The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing. This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!
Ingredients For Cashew Chicken
Super simple ingredients that come together to make a divine dish.
Chicken breasts boneless skinless: About 4 pieces, cut into 1-inch pieces
Cornstarch: Coats the chicken to create the crust when pan-cooked.
Black pepper: Flavor booster.
Canola oil: This is a great choice to cook the chicken in.
Soy sauce low sodium: You can use regular if you want to.
Rice wine vinegar: Mild flavor that still has the tang.
Ketchup: Sweet and savory, perfect for the sauce.
Sweet chili sauce: Adds a touch of heat.
Brown sugar: Adds sweetness and caramelization.
Garlic cloves: Mince your garlic
Grated fresh ginger: Packs a punch of flavor and heat you will love.
Red pepper flakes: More heat.
Cashews: The nut of choice.
How to Make Cashew Chicken in the Slow Cooker
The slow cooker makes this so easy and so delicious. The extra step of browning the chicken is divine.
Prep the Chicken:Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Brown: Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Sauce: Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
Slow Cook: Cook on LOW for 3 to 4 hours.
Enjoy: Serve over rice. Makes 4-6 servings.
Other Ways to Cook Cashew Chicken
No Slow Cooker, No Problem: This can easily be made in a large skillet on the stovetop. After you saute the chicken add the sauce to your large skillet, let it simmer for 20-30 minutes covered. If you need to thicken the sauce more, make a cornstarch slurry of 1Tablespoon cornstarch and 2 Tablespoons cold water, mix and then stir into the sauce and bring to a gentle boil. Serve as desired.
Instant Pot: Sauté the chicken in the instant pot, once cooked remove and add the sauce. If you are getting a burn notice add half a cup of chicken broth. Pour on the sauce and manually cook for 20 minutes.
Tips and Variations for The Best Cashew Chicken
The fact that you can make this luscious of a meal in the slow cooker is insane. It seriously tastes like take out, only better!
Chicken: You can use chicken breasts or chicken thighs. If you do not like chicken, pork or beef are also good choices. Shrimp is not recommended as it does not do well in the slow cooker.
Breading and Frying: It takes an extra step and a few extra minutes, but it is totally worth it. Please try to work this step into your plans. You can thank me later!
Vegetables: Add some vegetables to round out the dish. Broccoli, zucchini, bok choy, snap peas, celery, mushrooms, edamame, and green pepper all make great choices. Add to the crockpot the last 30 minutes of cooking.
Cashews: I do not recommend using salted cashews as they will cause the dish to be too salty. If that is all you have, you can rinse them off and sauté them dry before adding them to the crockpot.
Serve: We love this dish on rice, but you can use brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa.
Storing Your Cashew Chicken
This dish tastes even better the second day.
Fridge: Keep in tightly sealed in the fridge for up to 5 days.
Freeze: Place the cooled cashew chicken in a freezer-safe bag or container that is air-tight and freeze for up to 3 months. When ready to use thaw in the fridge overnight. Heat in the crockpot for 1-2 hours or on the stovetop till warm and bubbly.
Make-Ahead Freezer Meal: Make a double batch of this insanely delicious meal and freeze one batch for later use. For the freezer meal, skip dredging the chicken as it will make it a bit messy. Add everything to a freezer-safe bag except the cashews. Press all the air out of the bag and freeze for up to 3 months. Thaw in the fridge overnight, add to the crockpot, and cook as directed by the recipe. Add the cashews and enjoy!
More Asian Inspired Recipes to Try
Being able to make take-out at home and have it taste even better than the real thing is epic. It saves you money and gives you control over the ingredients, which is a huge plus. Making your meals at home from scratch is often healthier and always tastes better. It is so fun to be able to eat your favorites but know you cooked them. If you have not tried it, you must. It is way easier than you think and your family and friends will think you are amazing. Try these tried and true recipes that will have you thinking you may never go out again!
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received. -If it is too salty you can simply use low sodium soy sauce. -If there isn’t enough sauce, you can double the sauce or make it 1 and ½ times.
Grilled vegetables from the farmers market shine in this vegetarian orzo pasta salad, perfect as a side dish or meatless main.
Grilled Vegetable Orzo Pasta Salad
This delicious pasta salad is made with grilled vegetables tossed with orzo, fresh tomatoes, basil, and vinegar and oil. It’s an easy lunch to prep ahead for the week or served as a side dish with anything you’re grilling. Some other orzo recipes you should try are this Orzo with Zucchini and Tomato and Shrimp Scampi with Broccoli Orzo.
I once had a conversation with my family about why Sloppy Joes were called Sloppy Joes and not something like messy bobs? Well it turns out that when your name is Joe and you invented this family favorite, you get to name it after yourself if you want. That is what Joe from Sioux City, Iowa did when he mixed tomato sauce and seasonings with his hamburger and served it on a bun.
These sloppy joes became popular, so popular that a company canned the stuff and called it Manwich. Also known as Maid-Rites, Yip Yips, and Loose Meat Sandwiches these sloppy joes have variations and traditions that vary all over the country. This homemade sloppy Joe recipe is the best classic recipe you will find and it tastes way better than anything in a can! These easy sloppy joes come together quickly with ingredients you probably already have in your pantry. So get out some extra napkins and have a fun, tasty meal tonight with these delicious sloppy joes!
Ingredients You Need For Sloppy Joe Sauce
Homemade sloppy joes comes together in about 20 minutes with ingredients right in your pantry. It is quick and easy to make and a family favorite!
Olive oil: For sauteing the onions and cooking the beef.
Onion: finely chopped.
Ground beef: Use lean ground beef for less fat.
Garlic: Mince the garlic finely.
Ketchup: Adds the tangy sauce.
Brown sugar: Adds a bit of sweetness and caramelization.
Chili powder: Brings the heat to balance the sweet.
Paprika: Adds a kick of flavor that can be a bit hot. Limit this if needed.
Worcestershire sauce: The perfect savory umami flavor
Quick and Easy this is a great dish for busy week day or a lazy weekend! Sloppy joes are irresistible and all ages love them!
Sauté: In a medium-sized skillet add the olive oil and onion over medium-high heat. Sauté until almost tender and add the ground beef and cook and crumble until no longer pink.
Seasonings: Add the garlic, ketchup, brown sugar, chili powder, paprika, Worcestershire sauce salt, and pepper. Let simmer for 2-3 minutes.
Enjoy: Serve on buns.
The Best Sloppy Joe Tips and Variations
One of the best things about a meal that is messy, is you do not have to worry about how this looks, just how it tastes. And I have you covered on that one.
Hamburger: Essentially you can use any fat ratio you would like but the leaner the meat the less grease you will have. If you use a “greaser” beef, drain it before adding the onions to saute. This will eliminate most of the greasy mess.
Onions: If you do not want large chunks in your sandwiches, be sure to finely chop the onions or even grate them into your meat mixture. This will still impart flavor without leaving chunks.
Green Peppers: If you like a bit of texture to your sloppy joes, dice half a green pepper and saute with the onion.
Mustard: If you like a bit of depth to your mixture try squirting a long squeeze of mustard into the mixture. The acidity also balances out the sweetness and gives a nice rich flavor.
Make-Ahead: This is one of those dishes that gets better as it simmers. Once the flavors are added and have mixed and simmered for a bit you can turn it down and cover it and leave it to simmer for an hour or two. You will need to check it to make sure it isn’t losing moisture. I like to transfer the mixture to a crockpot and let it simmer and keep warm till ready to serve.
Double it: Make extra and freeze the other half for another meal. It will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight.
The perfect Sides for The Perfect Sloppy Joes
Side dishes can be just as important as the main dish, rounding out flavors and nutrition. Similar to hamburgers these sloppy joes are ideal for picnics, potlucks, and large gatherings. You will be able to keep it warm on the stove or in a slow cooker for long periods of time making it superb for gatherings where people can come and go and eat when they want. It is an excellent party pleaser. Serve these sloppy joes up with these sides for a meal that will be sure to satisfy.
Sandwiches in all their varieties are a perfect choice for dinners, especially when you are busy or need to feed a lot of people. They are handheld main dishes making it easy for everyone to feed themselves. Sandwiches are often easy to customize and for everyone to get what they want without you having to do all the work. Making a gourmet sandwich for dinner is always a fun shift from the same old deli sandwiches kids get used to. They are easy to make, easy to pack, and fun to eat. Try these yummy sandwiches the next time you need a tried and true recipe.
Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked!
Shrimp Egg Rolls
I love cooking egg rolls in the air fryer because skipping the frying means they are healthier and lighter (see all my air fryer recipes here). If you don’t have an air fryer, you can also bake them. They’re so easy to make and taste so good! Serve them with a dipping sauce, like sweet chili sauce, duck sauce, or spicy mustard if you wish. If you want to do a homemade takeout “fakeout” night, these egg rolls would be delicious with fried rice, General Tso’s chicken, or orange chicken.
Grilled Beef Burgers are one of the most amazing things you can sink your teeth into, especially when they are done right! Be prepared, because these will be the best burgers you have ever had!
Cooking on the grill is a fantastic way to eat, especially in the summer when you do not want to heat up the kitchen. To have incredible food and still stay cool, try these tried and true, Huli Huli, Avocado Chicken and Steak!
Amazing Grilled Beef Burgers
I love everything about summer. The pool parties, vacations, and of course the food! Fresh fruits and vegetables are everywhere and everyone is getting their grills out! Some of the best foods come from over the open flame. From shrimp, to corn and even fruit, grilling just makes heavenly food! These beef burgers are going to be a favorite addition to your grilling recipes.
Do not let grilling scare you, it is so easy and I have all the tips and tricks so you can make the BEST hamburgers Ever! These beef burgers will come out perfectly juicy, full of flavor and grilled to perfection. Everyone loves a good burger, but a grilled burger is epic, and it all starts here! So let’s grill!
What You Need For The Best Beef Burgers
Grilled burgers are the perfect picnic or large gathering food. Skip the frozen burgers and make your own for the best tasting!
80/20 Ground Beef: Make sure your beef is cold and not at room temperature.
Garlic cloves: Freshly minced will give the best flavor.
Minced onion: Dried minced onion will give tons of flavor without the bulk.
Worcestershire sauce: This is a must in homemade burgers, it adds the best umami flavor.
BBQ sauce: Gives a bit of sweet, a bit of tang and heat all in one.
Sliced Red Onion: A bold flavored onion that goes well with the burger.
Pickles: Dill pickles all the way!
Lettuce: Use nice crisp iceberg lettuce.
Tomato: Slice it thin to fit on the burger best.
Let’s Get Grilling!
Grilling is so much easier than you think, and it all starts with forming the perfect burgers.
Mix: In a medium sized bowl combine the ground beef, garlic, minced onion, worcestershire sauce, BBQ sauce, and salt, pepper. Mix ingredients together but be careful not to overmix.
Form: Shape the patties and create a divot in the center of each patty. This helps the burgers from puffing up or shrinking to much while cooking.
Grill: Heat the grill to 400 degrees. Place the burgers on direct heat and grill for 4-5 minutes on each side until desired doneness.
Cheese: Add the cheese to the burgers and let melt. Serve on toasted butter hamburger buns with desired toppings.
Tips For The Best Grilled Hamburgers
There are a few tips to make sure your hamburgers are juicy and delectable. Every time you make grilled burgers you will know they will turn out with these tips!
80/20 Ground Beef: You might be thinking that these are a bit fatty for your taste, but you need the fat to create the juicy, full of flavor, interior. Without the fat, your burgers will dry out before they are done, leaving you with overcooked tasteless dry pucks of beef. Most of the fat will cook off as you grill it so it’ll be ok, but trust me you will need the fat. You could go down to 85/15 without losing the juiceness or flavor, but I would not go lower.
Divot: The divot is extremely important for ensuring your hamburgers cook evenly and without too much shrinkage. There is nothing worse than having not enough burger for your bun. Denting the beef prevents the burger from puffing up in the middle which will make it difficult to cook, leaving the edges burnt and dry before the center is done. It is a must do!
Thickness: For optimal burger to bun ratio the standard is ¾ of an inch thick. If they are thinner than that you will need to adjust the grilling time. Also form the patties about an half an inch to an inch bigger than the circumference of the bun. This way the burger is sure to fit the bun.
Keep it Cold and do not overmix: You need the beef to stay cold so that the fat doesn’t melt. When that happens to much of the fat will cook off and leave you with a dry hamburger. Overmixing will also break down the fibers causing your burger to crumble and become dry.
Grilling Burgers for Beginners
There are lots of little tidbits to keep in mind when you are making the best burgers. You will love how simple these grilled burgers come together!
Resist The Temptation: Try not to press down on the burger while it cooks. This squeezes out all those lovely juices that are meant to be inside.
Let it Rest: Let the hamburger rest for 5-10 minutes after grilling to redistribute the juices throughout the meat.
Got Fire: If you get a flare up on your grill, cut off the oxygen to the flame by closing the lid. This should put it out. And have a glass of water on hand, just in case.
Variations: There are many ways to vary your burger from the kind of meat you use, to the seasonings and the toppings. Once you feel you have the basics down good, experiment with flavors and textures. Keep in mind any time you change the meat, you will change the cook time, temperature, and seasonings. Besure to do your homework before working with different meats in your burgers so that you can still have the best, juiciest and most flavorful burger around.
Toppings: Get creative with your tastebuds and try different toppings. Some ideas include grilled onions or mushrooms, pineapple and teriyaki sauce, pepper jack cheese and avocado spread. Melt blue cheese and top with bacon. The possibilities are endless. Let the grilling begin!
How To Know Your Burgers Are Done
Everyone likes their burgers are done a bit differently, but there is something to keep in mind when grilling your burgers. Bacteria which lives on the surface of meat, like steak, is cooked or seared and in doing so the bacteria dies. Hamburger takes that surface bacteria and grinds it up in all together so that the bacteria is throughout the meat. It is recommended that ground beef is cooked till the internal temperature reaches 160 degrees. Killing the bacteria throughout making it the safest temperature to eat. Those are the recommendations that should be followed especially for children and elderly as they are more susceptible to foodborne illness.
Sliver of Light Pink
It's Grilling Time
Grilling is just so much fun, it truly is. It allows you to get creative and discover food in a whole new way. You are going to love how easy and often fast it is to grill foods. The unique flavor and char that comes from gilling adds to the distinctness of each dish. It is also a great way to keep the inside cool by not heating up the kitchen by using the stove. Here are some recipes to tryout on your gill soon!
Chili Cheese Dogs are like no other hot dog you have ever had! These are fast, easy and insanely delicious.
When you are cooking for a crowd this is the way to go! Serve these dogs with Beans, Corn, and Potato Salad for a picnic dinner winner!
Chili Cheese Dog Bake
These baked chili cheese dogs are going to rock your potluck, game day world! It is the best way to get a whole bunch of savory, delectable chili dogs done at once and done to perfection! Baking them creates a toasty bun that holds up to the chunky chili. The melty gooey cheese holds it all together. You are going to love how easy these chili cheese dogs are, and everyone is going to love how scrumptious they are!
These will take you back to the good old days for sure! Chili dogs are almost like a comfort food. They are savory, salty, super cheesy and completely soul satisfying. Baking the Chili dogs makes it easy to get them done all at once at the same time. Everyone can eat together at the same time. Unfortunately chili cheese dogs do not save well so I highly recommend only cooking what you need. They are so quick and easy you can bake more in jiffy you need them. You have to try these!
What You Need for Chili Cheese Dogs
Create your favorite hot dogs, buns and toppings to make these chili cheese dogs that your whole family is going to love.
Hot Dog Buns: Use a hearty bun to help hold up to the chili.
Hot Dogs: As always have your favorite hot dogs on hand so you can have these at a minute’s notice.
Optional Toppings: Chopped Red Onions and Chopped Parsley
Making Baked Chili Cheese Dogs
Use a 9×13 pan with sides to help brace the buns up so they do not fall over.
Prep: Preheat oven to 350 degrees. In a 9×13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
Top Them: Evenly top with the chili and shredded cheddar cheese.
Bake: Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.
Tips for The Best Baked Chili Dogs
Baking these chili dogs makes them perfect for holding, yes they are messy but they are worth the extra napkins.
Buns: Use good quality buns for the hot dogs and chili. The baking will help toast them which will keep them from getting too soggy.
Condiments: If you want ketchup, mustard, or relish, put it on the buns before you place the hot dogs inside.
Cheese: Shred your own cheese, most store-bought shredded cheese usually has anti-caking agents and preservatives which prevents the cheese from melting.
Hot Dogs: If you like a good crust on your hotdog, grill or bake the hot dog before you place it in the bun.
Make-Ahead: Make the chili a day or two ahead of time if you want, this will make it even faster to assemble.
Left Overs: These do not save well. The buns will get soggy if you have leftovers. I recommend removing the hot dog and chili from the bun and saving that in an airtight container. Toss the buns and get new ones for the leftovers.
Variations for Chili Dogs
There are lots of ways to customize these chili cheese dog bake to please your crowd.
Cheese: Use different cheese for different flavors. Mozzarella, Colby jack, and pepper jack for a kick. If you like your chili dogs really saucy use this incredible homemade cheese sauce.
Toppings: I love the red onions on these, but there are other toppings you can use. Mushrooms, pepper, jalapeno peppers, and tomatoes.
Broil: If you really want to crisp up the bun and melt the cheese you can place the baked dogs under the broiler for the last few minutes. Keep an eye on them so they do not burn.
Sauces: Some like to drizzle an extra bit of flavor with sauce on top or on the bun before baking. Ideas include Fry Sauce, Buffalo Sauce, and even Chick-fil-A Sauce. You never know it could change the way you chili dog.
More Potluck or Game Day Foods To Love
Potlucks, BBQ’s and Family dinners call for foods that feed a crowd and fill their bellies too. These knock-out recipes will not only fill them up but taste incredible too. Gameday or parties, food takes center stage. It can be stressful to plan the food, but I’ve got all the help you need.