Avocado Egg Salad

This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch! Avocado Egg Salad The avocado makes this egg salad extra creamy without using a lot of mayo. It’s a delicious protein-…

This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch! Avocado Egg Salad The avocado makes this egg salad extra creamy without using a lot of mayo. It’s a delicious protein-packed lunch that’s low in carbs and calories. Serve it on toast, […]

Roasted Mushroom Sandwich

An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.

Continue reading Roasted Mushroom Sandwich on 101 Cookbooks

A number of you were curious about the picture of this mushroom sandwich when I included it in my newsletter last week. Here are the details along with the recipe down below! It was the centerpiece of a quick, 10-minute lunch. The next time you have mushrooms on hand, I encourage you take this idea for a spin. You end up with a super tasty, satisfying sandwich.

open-faced mushroom sandwich on sourdough bread

Roasted Mushroom Sandwich: The Details

Here’s how this comes together. Take a good piece of sourdough bread, toast it, rub it with a garlic clove. Slather the toast with some ricotta that you’ve salted a bit. Take some leftover stuffed mushrooms, slice them thinly and arrange on top of the ricotta. Place the open-faced sandwich until the broiler for a few minutes. Finish with a crush of kale chips. If you don’t want to bother with using stuffed mushrooms, you can use simple roasted mushrooms! ingredients for mushroom sandwich on baking sheet ready to broil

A Variation

These baked mushrooms with miso butter (pictured below) can be swapped in for the stuffed mushrooms as another alternative. Keep all the other components the same. The bread, ricotta, etc. Just drop a tangle of these on top of the ricotta and give a quick broil.baked mushrooms in a baking dish

More Sandwich Recipes

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Ham And Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!

The post Ham And Cheese Sliders appeared first on Budget Bytes.

These tasty little Ham and Cheese Sliders might just be the champion of all party food recipes! They’re extremely easy to make, perfect for feeding a hungry crowd, and they’re insanely delicious! With each bite you taste the sweetness of the Hawaiian rolls, the saltiness of the ham, the gooeyness of the cheese, and that irresistible buttery sauce. The combination of everything together is simply unmatched! And although these are absolutely perfect for the big football game tomorrow, they can also be enjoyed all year long!

Front side view of a stack of ham and cheese sliders on a plate.

Ham and cheese sandwiches remind me so much of my childhood, but these sliders are definitely the grown up version. My mom has been making these tasty little ham and cheese sliders for years. And every time she makes them, whether it’s for a family gathering, football game, or a holiday party, they are literally gone in minutes! Needless to say I consider these a must-have to enjoy during the Super Bowl game tomorrow!😉

Ingredients For Ham and Cheese Sliders

These buttery & savory ham and cheese sliders are made with just 7 simple ingredients! Here’s everything you’ll need:

  • Deli Ham: When picking deli ham you’ll often find thinly sliced or regular sliced ham. I tested both and really liked the thickness of the regular ham slices. It also allowed me to use 1 slice per slider, whereas with the thinly sliced ham I needed to add 2 or 3 slices to make it a full slider sandwich.  
  • Swiss Cheese: Swiss cheese has a milder flavor and pairs perfectly with these sliders, but feel free to use a different cheese if you prefer.
  • Hawaiian Sweet Rolls: Hawaiian rolls have just the right amount of sweetness to compliment the savory & salty taste of the ham. They’re also the perfect size to make party sliders. If you can’t find Hawaiian rolls at your local store you can also substitute with bakery dinner rolls. Dinner rolls are a little bigger than Hawaiian rolls so you may need to add more ham and cheese to accommodate.
  • Sauce: The sauce we used to brush over the tops of the sliders is a simple combination of melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning. These flavors combined give the sliders a buttery, tangy taste and compliment the ham and the sweetness of the rolls perfectly!

Recipe Tips and Variations

  1. Use Leftover Ham – If you happen to be making these sandwiches around a special holiday and you have any leftover baked ham, then this recipe works perfectly with your leftover ham.
  2. Turkey and cheese – Not into ham? No worries, this recipe also works well as turkey and cheese sliders! 
  3. Everything Bagel Seasoning – A lot of ham and cheese slider recipes use poppy seeds and dried minced onions as part of the butter sauce. However, we rarely have poppy seeds stocked in our pantry. The good news is that Everything Bagel Seasoning has those ingredients included in it along with dried minced garlic, sesame seeds, and a few other spices. So it works perfectly with these tasty little sandwiches!

Storing Leftovers

If you’re lucky enough to have any of these tasty sandwiches leftover, then just store them in an airtight container or a ziplock storage bag in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until warmed through.

Front side view of a hand pulling one ham and cheese slider out of a casserole baking dish.
Front side view of a stack of ham and cheese sliders on a plate.
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Ham and Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!
Course Appetizer, Breakfast, Lunch
Cuisine American
Total Cost $11.09 recipe / $1.84 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (2 sliders each)
Calories 517kcal

Ingredients

Instructions

  • Preheat the oven to 350°F. Slice the rolls in half lengthwise.
  • Place the bottom half of the rolls in a 9×13 baking dish. Fold 1 slice of deli ham and place it on top of each roll.
  • Add the 6 slices of Swiss cheese on top of the deli ham in a single layer.
  • Now make the butter mixture. Melt the butter in a small bowl in the microwave. Add the Dijon mustard, Worcestershire sauce and everything bagel seasoning to the bowl. Whisk all the ingredients together.
  • Place the top rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don't have a pastry brush.
  • Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

See how we calculate recipe costs here.

Nutrition

Serving: 2sliders | Calories: 517kcal | Carbohydrates: 30g | Protein: 23g | Fat: 34g | Sodium: 1214mg | Fiber: 0.1g
Side view of two serving plates of ham and cheese sliders with a napkin on the side.

How to Make Ham And Cheese Sliders – Step by Step Photos

Overhead view of 12 hawaiian rolls cut in half on a cutting board.

Preheat the oven to 350°F. Slice 12 Hawaiian sweet rolls in half lengthwise.

12 ham slices added on top of hawaiian rolls in a white baking dish.

Place the bottom half of the rolls in a 9×13″ baking dish. Fold 1 slice of deli ham and place it on top of each roll.

Six slices of Swiss cheese added on top of ham slices.

Add 6 slices of Swiss cheese on top of the deli ham in a single layer. It’s ok if the edges of the cheese overlap a little bit.

Overhead view of melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning mixed together in a small mixing bowl.

In a small bowl melt 8 Tbsp (1 stick) of butter in the microwave. Add 1 1/2 tsp Dijon mustard, 1 1/2 tsp Worcestershire sauce and 1 1/2 Tbsp everything bagel seasoning to the bowl. Whisk all the ingredients together until well combined.

Melted butter sauce being brushed over the tops of hawaiian rolls with a pastry brush.

Place the top half of the rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don’t have a pastry brush.

Overhead view of baked ham and cheese sliders in a white baking dish.

Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

Side view of two serving plates of ham and cheese sliders with a napkin on the side.

Time to enjoy that buttery goodness that’s baked into each ham and cheese slider. Trust me these won’t last long. Serve warm and enjoy!

Overhead view of ham and cheese sliders in a baking dish with a hand pulling one slider out of the dish.

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Frittata Sandwich

A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.

Continue reading Frittata Sandwich on 101 Cookbooks

Every few months I find myself in San Diego. Usually North County, not far from where I went to college. I love that stretch of coast (Salk Institute! Encinitas!) and we pop down as often as we can. A trip to this area isn’t complete without braving La Jolla traffic to visit Wayfarer Bread. It’s the neighborhood bakery of dreams located in Bird Rock. They often have a frittata sandwich on the menu and if we’re there for lunch, it’s what I order. The version I had last April involved asparagus, avocado and spring onion aioli with slabs of sheet pan frittata and slices of Hatch chile cheddar cheese loaded between slices of their beautiful sourdough. I made a mess of it all, but loved every bite.

a frittata sandwich on parchment paper

Back at home, I’ve since tried to step up my frittata sandwich game. Sheet pan frittatas are wildly versatile and convenient, but until I experienced the Wayfarer sandwich, I primarily enjoyed sheet pan frittata slices as a rice bowl component, or as an accompanying some sort of potato situation for brunch, or as a make-ahead component for breakfast burritos. But lately, if I make one, and if I have some good bread, I channel some Wayfarer sandwich vibes, raid the refrigerator, and go for it. Here’s a recent favorite version, made with a lot of components you’ll probably recognize from previous recipes posted here!
a frittata sandwich on parchment paper

Frittata Sandwich: The Components

  • Good bread: Good sandwiches are built on great bread. I make some recommendations down in the recipe, but bonus points for homemade. A sandwich baked on homemade bread tastes extra special. I toast for this sandwich.
  • A good slather: For this sandwich I use a wildly garlicky aioli-ish spread situation spiked with serrano chile pepper. You’ll have leftover, and it can be used to make just about everything savory taste better.

ingredients for frittata sandwiches on kitchen counter including eggs, tomatoes, aioli, lettuces

  • Seasonal vegetables: I layered lettuces and roasted cherry tomatoes here. Plus some ripe avocado. The sheet pan frittata was additionally loaded with lots of chopped kale and green onions. Go with the season, or whatever your family likes!
  • Sheet pan frittata: If you bake a tray on a Sunday, you have enough to make a few sandwiches throughout the week.

side view of sheet pan frittata sandwich help together with toothpick

The frittata sandwich pictured is made on homemade bread – it’s not quite focaccia, it’s not quite nan-e barbari, it’s something in the neighborhood of both though.

a hand holding a frittata sandwich

Variations

There are infinite ways to experiment with this sandwich. Start by playing around with the bread. You can see the bread I like to use here, but you can never go wrong using great sourdough. Beyond that, switching up the added ingredients in the sheet pan frittata is always an option. I like to use this component as a way to work in greens and/or herbs, but you might load it up with caramelized onions, or roasted seasonal vegetables. Spreads and slathers are also swap-able. Strong flavors are welcome here, so don’t be shy about working in different chiles, garlic, spices, and pastes.
sandwich with a big bite taken out of it

More Sandwich Recipes

Continue reading Frittata Sandwich on 101 Cookbooks

Sliders

This easy recipe for sliders is great for feeding a crowd at parties, potlucks, tailgates, or just for a quick weeknight meal.

The post Sliders appeared first on Budget Bytes.

These super-tasty, mouthwatering Sliders feature savory beef and pork patties tucked into pillowy Hawaiian rolls dripping with American cheese.  They’re a fabulous way to feed a crowd without much fuss because they come together quickly and are made by the dozen. That’s why this easy Slider recipe is my go-to for parties, potlucks, tailgates, or a quick weeknight meal. Make it once, and it’ll become the same for you!

Close up side view of a stack of sliders.

What Are Sliders?

For the most part, sliders refer to a miniature sandwich, in this case, tiny hamburgers. Traditionally, slider patties are made individually from a ball of beef smashed on a grill with chopped onions.  In this recipe, we mix raw onions in the meat and bake one giant patty. We then sandwich the patty between uncut sheets of Hawaiian rolls with loads of cheese, bake it again until the cheese melts, and then cut it into a dozen sliders. Easy!

Ingredients for Sliders

There are many ways to make sliders, but the basic ingredients are the same: ground meat, bread, onion, cheese, and toppings. You can get creative with your toppings, but I’ve kept things really simple here. This is what you’ll need to make quick and easy Sliders:

  • Ground Beef and Pork: You can buy ground pork for a third of the price of ground beef, so I used equal parts of each in the patty to keep things budget-friendly. Feel free to go with all ground beef (or all ground pork), as the recipe directions won’t change. Remember that pork is white meat, so the color of these patties is lighter than a traditional burger patty.
  • Onions: add depth and bulk to the patty but are not essential. If you’re not a fan, keep them out of the mix.
  • Burger Seasoning: The spices in this mix add deep flavor to the meat. We’ve got a great Homemade Burger Seasoning recipe, but your favorite seasoning blend will also work here. You can also just use up to a teaspoon of salt and a few cracks of black pepper. 
  • Cheese: American cheese slices are wallet-friendly and offer superior melting. Of course, you can substitute them with your preferred melting cheese. 
  • Hawaiian Rolls: These make up the bun of our sliders. They are sold in uncut sheets, simplifying the cooking process. You can substitute the rolls with your favorite hamburger rolls, though it will change the yield and, of course, the assembly steps.
  • Everything Bagel Seasoning: This is used to add flavor and texture to the slider buns. You can substitute it with sesame seeds, poppy seeds, or flaky salt. This ingredient can also be omitted

What To Serve With Sliders

You can’t go wrong pairing sliders with anything potato-based like French Fries, Sweet Potato Fries, or Potato Salad. They’re also great with Cole Slaw, Baked Beans, or, for the ultimate indulgence, Nacho Cheese Dip. (Don’t knock a nacho cheese-dipped Slider until you’ve tried it!)

How To Store Sliders

If you have leftovers, remove the patty from the bun and refrigerate the bread and meat in separate air-tight containers. When ready to eat, reheat in individual sheet pans in a 350°F oven. Warm the bread for a few minutes and pull the patties when they start to steam. Then assemble.

Side view of individual sliders on a wooden cutting board.
Side view of individual sliders on a wooden cutting board.
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Sliders

This easy recipe for sliders is great for feeding a crowd at parties, potlucks, tailgates, or just for a quick weeknight meal.
Course Appetizer, Dinner, Lunch
Cuisine American
Total Cost $16.11 recipe / $2.69 serving
Prep Time 20 minutes
Cook Time 35 minutes
cool time 5 minutes
Total Time 1 hour
Servings 6 (2 sliders each)
Calories 728kcal

Ingredients

Instructions

  • Set an oven rack in the center of your oven and preheat it to 375°F. Line a sheet pan with a sheet pan rack. Add the ground beef and pork to a bowl. Sprinkle with onions, salt, and burger seasoning, and lightly mix.
  • Add a sheet of parchment paper to your work surface. Press the meat onto the parchment paper and shape it into a 12 x 16 rectangle. Place the parchment paper with the meat on it on the sheet pan rack.
  • Top the meat with another sheet of parchment paper, then place a second sheet pan on top of it. Bake for 20 minutes or until the internal temperature of the meat reaches 150°F.
  • In the meantime, slice the rolls in half lengthwise. Brush the rolls with 2 tablespoons of butter.
  • Once the 20 minutes are up and the meat has reached an internal temperature of 150°F, remove the top sheet pan from the oven. Then remove the sheet pan that has the meat in it from the oven. Remove the top layer of parchment paper to reveal a large meat patty.
  • Use two large spatulas to remove the meat from the parchment paper on the sheet pan rack. Top the bottom rolls with the large meat patty.
  • Add the 6 slices of American cheese in a single layer.
  • Place the top rolls on top of the meat and cheese. Brush the tops with the last 2 tablespoons of butter. Sprinkle with 2 teaspoons of Everything But The Bagel Seasoning.
  • Cook for 15 minutes or until the bread toasts and the cheese melts. Remove from the oven and cool for a few minutes before slicing into individual sliders. Serve on a platter and enjoy your the oohs and ahhs at your get-together!

See how we calculate recipe costs here.

Nutrition

Serving: 2sliders | Calories: 728kcal | Carbohydrates: 34g | Protein: 36g | Fat: 49g | Sodium: 954mg | Fiber: 1g
A hand picking up a slider from a platter, viewed from above.

How to Make Sliders – Step by Step Photos

Ground beef and pork in a bowl with diced onion.

Set an oven rack in the center of your oven and preheat it to 375°F. Line a sheet pan with a sheet pan rack. Add the ground beef and pork to a bowl. Sprinkle with onions, salt, and burger seasoning, and lightly mix. 

Seasoned meat mixture shaped into a rectangle on a sheet pan with parchment.

Add a sheet of parchment paper to your work surface. Press the meat onto the parchment paper and shape it into a 12 x 16 rectangle. Place the parchment paper with the meat on it on the sheet pan rack. 

Parchment and second sheet pan on top of meat.

Top the meat with another sheet of parchment paper, then place a second sheet pan on top of it. Bake for 20 minutes or until the internal temperature of the meat reaches 150°F.

Hawaiian rolls cut in half being brushed with butter.

In the meantime, slice the rolls in half lengthwise. Brush the rolls with 2 tablespoons of butter. 

Cooked slider meat on the sheet pan.

Once the 20 minutes are up and the meat has reached an internal temperature of 150°F, remove the top sheet pan from the oven. Then remove the sheet pan that has the meat in it from the oven. Remove the top layer of parchment paper to reveal a large meat patty.

Baked meat on the bottom Hawaiian rolls.

Use two large spatulas to remove the meat from the parchment paper on the sheet pan rack. Top the bottom rolls with the large meat patty.

American cheese slices on top of the meat.

Add the 6 slices of American cheese in a single layer.

Rolls on top and everything bagel seasoning being sprinkled on top.

Place the top rolls on top of the meat and cheese. Brush the tops with the last 2 tablespoons of butter. Sprinkle with 2 teaspoons of Everything But The Bagel Seasoning. 

Final baked sliders out of the oven.

Cook for 15 minutes or until the bread toasts and the cheese melts. Remove from the oven and cool for a few minutes before slicing into individual sliders. Serve on a platter and enjoy your the oohs and ahhs at your get-together!

Slider being picked up from the group with the cheese pulling.

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Classic Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they’re a simple summer delight!

The post Classic Tomato Sandwiches appeared first on Budget Bytes.

This blog post is more of a love letter to my favorite summer meal than a “recipe.” Tomato sandwiches are one of the first foods I ever fell in love with, and I continue to look forward to summer every year just because of the tomato sandwiches. So it’s about time I formally celebrate their beautiful simplicity and share them with anyone who hasn’t yet had one. Tomato sandwiches are seriously my favorite thing. EVER.

Tomato Sandwiches being built on a wooden cutting board.

What’s on a Tomato Sandwich

There are so many different versions of tomato sandwiches out there, but I’m partial to the classic tomato sandwich consisting only of juicy, ripe tomatoes, creamy mayonnaise, soft white bread, and salt and pepper. That’s it!

The juice from the tomatoes combines with the creamy mayo, salt, and pepper to form a sort of dressing that kind of soaks into the bread and creates the most delicious combo of flavors and textures. It’s so divine that I literally can not eat just one. As soon as I pop that last bite I always make second one!

It’s all about the Tomatoes

This sandwich is all about enjoying the beautiful and delicious tomatoes of summer. If you can, buy tomatoes grown locally for the best flavor. Heirloom tomatoes are gorgeous and delicious, but they will probably increase the price of your sandwich a bit. If you can, hit up your local farmer’s markets or neighbors who might be growing tomatoes to grab a few of those fresh summer beauties!

What Kind of Bread to Use for Tomato Sandwiches

A lot of tomato sandwich lovers insist on soft white bread, but I’m a bit more flexible when it comes to the bread. I do like a little texture, so if my bread is very soft I’ll pop it in the toaster just to give it a little tan. I also like whole wheat bread for tomato sandwiches quite a bit, but I think I’m in the minority there. Most bread will work for tomato sandwiches, but I would try to avoid super crusty or chewy bread, like a baguette, because it will overpower the soft texture of the tomatoes inside.

Real Mayo Only, Please

Talk to any Southerner and they’re likely to have very strong feelings when it comes to their favorite mayonnaise, especially for tomato sandwiches. Dukes and Blue Plate are both popular choices, but a good ol’ classic Hellmann’s mayo is also good, IMHO! Bottom line, it’s got to be CREAMY.

Tomato Sandwich Variations

A couple of years ago I posted a video about my love for tomato sandwiches on social media and I asked YOU how you like to make your tomato sandwiches. I got some wonderful responses! Here are some other ingredients people love to put on tomato sandwiches:

  • Rub raw garlic on the bread before spreading on the mayo
  • Lettuce and bacon (BLT!)
  • Cucumber
  • Cheese (goat cheese, fresh mozzarella, or cheddar)
  • Fresh basil
  • Sweet onion
  • Cream cheese instead of mayo
  • Pesto
  • Hummus instead of mayo
  • Cavenders Greek seasoning
  • Everything bagel seasoning

What do you like to put on YOUR tomato sandwiches?? Let us know in the comments below!

Side view of a sliced and stacked tomato sandwich.
Side view of a sliced and stacked tomato sandwich.
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Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they're a simple summer delight!
Course Lunch
Cuisine American
Total Cost $1.67 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 sandwich
Calories 437kcal

Ingredients

  • 1/2 large tomato $0.77
  • 2 slices white bread $0.64
  • 3 Tbsp mayonnaise $0.22
  • 1 pinch salt $0.02
  • 1 pinch pepper $0.02

Instructions

  • If you prefer your bread toasted, begin by toasting the bread. Slice the tomatoes into large rounds (horizontally around the equator of the tomato).
  • Spread a thick layer of mayonnaise over each slice of bread. Top one slice of bread with tomato slices, then sprinkle a generous pinch of salt and pepper over the tomatoes and second slice of bread.
  • Close the sandwich with the second slice of bread, cut the sandwich in half, and serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 437kcal | Carbohydrates: 28g | Protein: 6g | Fat: 33g | Sodium: 549mg | Fiber: 2g

How to Make Tomato Sandwiches – Step by Step Photos

Tomatoes being sliced.

Slice your tomato first. I like to slice horizontally across the tomato to get the biggest slices possible. The thickness of the slices are up to you, but I like to do a medium-width. Not too thin so I don’t have to do too many layers, but not so thick that I can’t overlap them at all.

Mayonnaise being spread onto bread.

If you prefer to have toasted bread, make sure you’ve got that going while you’re slicing the tomatoes. Spread a nice layer of mayonnaise over each piece of bread (about 1.5 Tbsp per slice, depending on the size of your bread).

Tomato slices on the bread with salt and pepper.

Layer the tomatoes onto the bread, using as much as you’d like (this part is just personal preference). Top the tomatoes and the other slice of bread with a generous pinch of salt and pepper.

Sliced tomato sandwich held close to the camera.

Place the other slice of bread on top and slice the sandwich in half (horizontal or diagonal, you do you). Enjoy the sandwich immediately. …And then make a second one. ;)

Side view of a sliced and stacked tomato sandwich.

Seriously. My mouth is watering just looking at that. 🤤

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Chicken Quesadillas

These easy chicken quesadillas are a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, they’re very filling and so delicious! Chicken Quesadillas I made this healthy chicken quesadillas recipe for dinner with…

These easy chicken quesadillas are a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, they’re very filling and so delicious! Chicken Quesadillas I made this healthy chicken quesadillas recipe for dinner with my leftover avocado mango salsa and some sauteed onions and peppers. They are very satisfying, with almost 38 grams of protein

Grilled Chicken Sandwich

My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!! Grilled Chicken Sandwich Grilled chicken breast can be boring, but if you marinate it and add other flavors a…

My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!! Grilled Chicken Sandwich Grilled chicken breast can be boring, but if you marinate it and add other flavors and textures, you’ll have a recipe for success. This combination of pickle-brined chicken breast, zesty slaw,

Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and charred crooks and crannies, this Smash Burger recipe is for you!

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If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you! Will you be left with a greasy stovetop? Undoubtedly. Will your smoke alarm holler? Probably. Will it be worth it? A million times YES. Plus, you get four burgers for what you’d pay for just one at a restaurant. Oh haiiiii, Budget-Friendly Smash Burger! Let’s be best friends.

Side shot of a Smash Burger with a toothpick in the bun.

What is a Smash Burger?

Unlike traditional burger patties that are thick and round, a Smash Burger has a thin patty with crispy, charred edges packed with smoky flavor. You make a smash burger by smashing a ball of ground beef onto an ungreased, hot, flat surface.

Ingredients for The Best Smash Burger

Smash Burgers are easy (though a bit messy) to make, ridiculously delicious, and perfect for a weekend get-together. Here’s what you’ll need to make a Smash Burger:

  • Ground Beef- Don’t use lean ground beef. You need fat for a smashed patty to be flavorful and juicy. Instead, use 80/20 ground beef, which means the beef is 80% meat and 20% fat. If you want to make your burger patties with ground turkey or ground chicken the same rule applies.
  • Butter- Adding frozen butter to the beef mix helps give you juicy results with deep, meaty flavors while also delivering smoky, crispy edges. To add even more depth to your burger, you should butter your buns before toasting them.
  • Seasoning – We use our Homemade Burger Seasoning, but you can also season this burger with a teaspoon of salt and a quarter teaspoon of black pepper. For a little more kick, try using a teaspoon of your favorite spicy blend, like our Homemade Cajun Seasoning.
  • Buns- What’s a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf!
  • Toppings – If you want to make a cheeseburger, I recommend American cheese, which melts beautifully. We went super-classic with lettuce, red onion, and slices of tomato for our toppings, and skipped sauces that would overpower the flavor of our patty. But you do you. Other toppings that work fabulously are slices of avocado and crispy bacon topped with a fried egg. Or smother your patty with sautéed mushrooms and onions and smoky chipotle peppers.
Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

Tips For A Great Smash Burger

  1. Chill your beef. Cold burgers have solidified fat. That means more fat stays in the patty as it cooks, producing a crispy brown exterior with a juicy interior.
  2. Salt your burgers when you’re ready to cook them. Salt denatures the proteins in ground beef very quickly, and it only takes minutes to transform the patty into a dry, rubbery, meatloaf-like texture.
  3. Use a cast iron or heavy-bottomed stainless steel pan which holds heat when a cold patty hits it. Do not use a non-stick pan; you should never heat non-stick to high temperatures.
  4. Use the biggest, heaviest spatula you have to smash your burger. If you need more leverage, place a tall, thick, heavy glass lip-side down on the spatula and place your palm on its bottom to smash down even more.
  5. To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160°F.

What To Serve With Smash Burgers

We paired our Smash Burgers with our Oven Baked Steak Fries and they were absolutely AMAZING. You can also try our super crispy Garlic Parmesan Oven Fries. Other great options are our Easy Creamy Coleslaw or our Summer Vegetable Pasta Salad.

How To Store Smash Burgers

You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you’d rather freeze the burgers, don’t cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.

Side shot of a Smash Burger with a toothpick in the bun with a second Smash Burger in the background.
Side shot of a Smash Burger with a toothpick in the bun and french fries in the background.
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Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.85 recipe / $2.96 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 516kcal

Ingredients

  • 1 lb ground beef $6.99
  • 4 Tbsp frozen salted butter, divided $0.56
  • 3 tsp Homemade Burger Seasoning $0.33
  • 4 burger buns $2.99
  • 4 leaves iceberg lettuce $0.37
  • 1 tomato, sliced into thin rounds $0.45
  • 1/4 small red onion, sliced into thin rounds $0.16

Instructions

  • Separate the ground beef into four equal portions.
  • Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
  • When the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.
  • Smash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*
  • When you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.
  • While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.
  • Assemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!

See how we calculate recipe costs here.

Notes

*If you want to make this a cheeseburger, as soon as you flip the patty and smash it again, remove the spatula and top the patty with a slice of cheese. I prefer American, as it melts beautifully. 

Nutrition

Serving: 1burger | Calories: 516kcal | Carbohydrates: 23g | Protein: 24g | Fat: 36g | Sodium: 453mg | Fiber: 1g
Side view of Smash Burger being held by two hands.

How to Make Smash Burgers – Step by Step Photos

Overhead shot of one pound of ground beef separated into quarters.

Separate 1 pound of ground beef into four equal portions.

Overhead shot of frozen, grated butter being tucked into a ball of beef.

Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook. When it’s go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.

Overhead shot of ball of beef in a black cast iron pan.

When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.

Overhead shot of raw Smashed Burger patty in a black cast iron pan being smashed by a silver spatula.

Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.

Overhead shot of cooked Smashed Burger patty in a black cast iron pan.

When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.

Overhead shot of melted butter being brushed onto a bun in a sheet pan with other buns.

While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.

Overhead shot of toasted buttered buns in a sheet pan.

Toast the buns buttered side up in the oven for a few minutes until golden. Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don’t forget to say “I cook. You clean.” as you get showered with compliments! #Trust

Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

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