Must Make Weeknight Favorite!

Salisbury Steak is one of our favorite comfort foods! Tender beef patties smothered in a rich onion and mushroom gravy, this one-pan Salisbury steak dish is super easy to make and loaded with flavor!

Salisbury Steak is one of our favorite comfort foods! Tender beef patties smothered in a rich onion and mushroom gravy, this one-pan Salisbury steak dish is super easy to make and loaded with flavor!

Apricot Chicken

Looking for an easy weeknight meal that’s ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.

Looking for an easy weeknight meal that's ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.

Mini Meatloaf Muffins

These easy meatloaf muffins are great as a snack, lunch, or quick dinner idea. They freeze perfectly, so make a big batch for supper and freeze any leftovers for an easy meal on a busy night.

These easy meatloaf muffins are great as a snack, lunch, or quick dinner idea. They freeze perfectly, so make a big batch for supper and freeze any leftovers for an easy meal on a busy night.

Easy Baked Beans

These baked beans are the perfect potluck or barbecue side dish! Baked beans, bacon, onions, peppers are mixed in a sweet and delicious sauce creating the perfect depth of flavor!

These baked beans are the perfect potluck or barbecue side dish! Baked beans, bacon, onions, peppers are mixed in a sweet and delicious sauce creating the perfect depth of flavor!

Stovetop Baked Beans

These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!

The post Stovetop Baked Beans appeared first on Budget Bytes.

No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!

overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.

We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.

Ingredients for Baked Beans

Here’s what you’ll need to make stovetop baked beans:

  • Olive Oil: Helps cook the onions without burning them.
  • Salt: Enhances the natural flavor of the onions.
  • Smoked Paprika: Adds a touch of smokiness.
  • Onion: Add texture and sweetness to the beans.
  • Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
  • Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
  • Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
  • Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
  • Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
  • Brown Sugar: Adds a touch of molasses-y sweetness.
  • Water: Prevents the beans from drying out as they simmer.

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.

Top Tip

Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!

Serving Suggestions

These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.

overhead view of baked beans in a pot.
overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.
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Stovetop Baked Beans Recipe

These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Course Side Dish
Cuisine American
Total Cost ($2.94 recipe / $0.49 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 (1/2 cup each)
Calories 188kcal

Ingredients

  • 1 Tbsp olive oil $0.19
  • 1 tsp smoked paprika $0.16
  • 1 tsp salt $0.05
  • 1/2 onion, diced small $0.47
  • 2 15-oz. cans pinto beans, drained $1.72
  • 1/2 Tbsp Dijon mustard $0.03
  • 1/4 cup ketchup $0.12
  • 2 dashes Worcestershire sauce $0.02
  • 1 tsp apple cider vinegar $0.01
  • 1/4 cup packed brown sugar $0.17
  • 1 cup water, plus more if needed $0.00

Instructions

  • Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
  • To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
  • Stir to combine and cook on medium heat for 4-5 minutes.
  • Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

See how we calculate recipe costs here.

Nutrition

Serving: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g
stirring a pot of stovetop baked beans with a wooden spoon.

how to make Stovetop Baked Beans – step by step photos

seasoned sautéed onion in a pan.

Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.

beans, brown sugar, ketchup, and mustard added to a pot with sautéed onions.

To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.

pouring water over stovetop baked beans in a pot.

Stir to combine and cook on medium heat for 4-5 minutes.

stovetop baked beans in a pot.

Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

a serving of baked beans on a plate with a pulled pork sandwich and corn on the cob.

These quick and easy stovetop baked beans will be the hero of your next BBQ!

The post Stovetop Baked Beans appeared first on Budget Bytes.

Shroom Burgers

These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe. Why You’ll Love This Recipe The Ingredients For the Shroom Burgers: For the Faux ShackSauce: *For…

The post Shroom Burgers appeared first on Weelicious.

These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe.

Shroom burgers on a plate.

Why You’ll Love This Recipe

  • Flavor Explosion: The panko coated, crispy-fried portobello mushroom gives a satisfying crunch, but the absolute best part is the explosion of melty cheese you get after you take your first bite.
  • Perfect for Vegetarians: This vegetarian burger is a hearty, satisfying burger that both vegetarians and meat-eaters will love! I guarantee it. Pair these with Air Fryer French Fries for the perfect dinner combo!
  • Easy to Customize: You can make these shroom burgers your own by adding your favorite toppings and sauces just like you would any regular beef burger. Our favorites are lettuce, tomato and some avocado slices.
  • Shake Shack at Home: My vegetarian son recreated his favorite Shake Shack burger – the Shroom Burger – for a family cook-off one year, and it turned out amazing! Now we get to enjoy the iconic taste of Shake Shack at home whenever we want. P.S. Don’t forget the homemade ShackSauce (recipe below)!

The Ingredients

Ingredients for shroom burgers and copycat ShackSauce.

For the Shroom Burgers:

  • Portobello mushroom caps: Portobello mushrooms have a meaty, dense texture that holds up well in cooking. Their flavor is rich, earthy, and slightly umami, making them a satisfying substitute for meat in many recipes like these burgers.
  • Oil: Any high smoke point oil (olive, avocado, vegetable or canola oil) will work for shallow frying these shroom burgers. 
  • All purpose flour: The flour provides a dry surface that helps the egg adhere better to the burger during the breading process. Without the flour, the egg might slide off the mushroom’s slick surface.
  • Large eggs: Eggs serve as a binding agent, helping the breadcrumbs stick to the burgers to create a thicker and more even coating. They’re also used in the cheese filling to help it stick together.
  • Panko breadcrumbs: Coating the mushrooms in panko gives the shroom burgers their irresistible crispy, crunchy and golden brown exterior.
  • Mozzarella & cheddar cheese: Ooey gooey cheese in the center of every shroom burger creates a melty cheese explosion you’ll love.
  • Onion powder, garlic powder & salt: These seasonings are mixed with the cheese mixture to add extra flavor to the burgers.

For the Faux ShackSauce:

  • Mayonnaise (or vegan mayonnaise): This creamy base gives the sauce its rich and smooth texture.
  • Dijon Mustard: Adds a tangy, slightly spicy flavor that enhances the sauce’s complexity.
  • Ketchup: Brings a touch of sweetness and tomato flavor to balance the tanginess.
  • Dill Pickle Juice: Pour straight from your jar of pickles in the refrigerator for a zesty, briny kick.

*For a full list of ingredients and instructions see the recipe card below*

Variations and Substitutions

  • Regular breadcrumbs can be used, but panko makes the crust even crunchier.
  • Any grated melting cheese like Monterrey Jack, gruyere or even gouda can be used in place of the cheddar cheese if desired. Feel free to experiment with different cheeses.

How to Make Shroom Burgers

Four portobello mushrooms on baking sheet.

Step 1: Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool. 

Portobello mushrooms sliced horizontally on a plate.

Step 2: Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even. 

Portobello mushrooms stuffed with cheese on a plate.

Step 3: For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushroom to create a sandwich and press to secure. Refrigerate until ready to use.

Three bowls. One with panko, one with whisked eggs, and the third with flour.

Step 4: Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.

Breaded, cheese stuffed portobello mushrooms.

Step 5: Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.

Shroom Burgers in saute pan.

Step 6: Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.

Faux shacksauce in mixing bowl.

Step 7: Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.

Shroom burgers with toppings on blue plate.

Step 8: Place a shroom burger on the bottom a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) add the top bun.

Shroom Burger Tips & Tricks

  • Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
  • Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
  • Tips for Making Ahead of Time
    • Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
    • The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.

FAQs

Can I air fry shroom burgers?

Yes! Spray or brush both sides of the burgers well with oil and air fry at 400°F for 13-15 minutes or until golden outside and the cheese is melted and bubbly.

How do I store leftover shroom burgers?

Store any leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.

What sides can I serve with shroom burgers?

Serve shroom burgers with a side of Air Fryer French FriesOven Baked Fries or Sweet Potato Fries! You can’t go wrong with a burger and fries combination. Or opt for a fresh salad with citrus herb vinaigrette.

Shroom burger on a plate.

More Non-Beef Burger Recipes

With their crispy exterior, gooey cheesy center, and customizable toppings, these homemade Shroom Burgers are sure to become a family favorite in your household. If you make this recipe and love it, leave a rating and comment below!

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Shroom burgers with toppings on blue plate.
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Shroom Burgers

These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say "YUM!".
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Refrigerator Time: 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 670kcal

Equipment

  • Baking sheet
  • saute pan or cast iron skillet

Ingredients

For the Shroom Burgers:

Faux ShackSauce:

  • 1/2 cup mayonnaise (or vegan mayonnaise)
  • 1 tablespoon dijon mustard
  • 1 teaspoon ketchup
  • 1 teaspoon dill pickle juice (from jar of pickles)
  • 1 pinch cayenne pepper (optional)

Topping Ideas:

  • 1 ripe tomato , sliced into 4 – 1/4 inch slices
  • 1/2 ripe avocado , peeled and cut into 1/4 inch slices
  • 4 pieces romaine or other crisp lettuce

Instructions

  • Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool. 
  • Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even. 
  • For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushrooms to create a sandwich and press to secure. Refrigerate until ready to use.
  • Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
  • Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.
  • Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
  • Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.
  • Place a shroom burger on the bottom of a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) then top with second bun.

Notes

Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
Tips for Making Ahead of Time:
  • Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
  • The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.

Nutrition

Calories: 670kcal | Carbohydrates: 75g | Protein: 33g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 1447mg | Potassium: 762mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 7mg | Calcium: 470mg | Iron: 6mg

The post Shroom Burgers appeared first on Weelicious.

Thousand Island Dressing

The best Thousand Island dressing is super creamy & sweet with a bit of tang. Not only does it make for a great dressing on tossed salad, but it’s also an amazing condiment for burgers and even a dip for French fries!

The best Thousand Island dressing is super creamy & sweet with a bit of tang. Not only does it make for a great dressing on tossed salad, but it's also an amazing condiment for burgers and even a dip for French fries!

Vegan Chili Cheese Fries

Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including…

Vegan Chili Cheese Fries

Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including fiber-rich lentils!).

Just 10 ingredients required to nourish your body AND soul, friends. Let us show you how it’s done!

Since they’re called chili cheese fries, let’s start by talking about 1) the CHILI, then we’ll get to 2) the CHEESE and 3) the FRIES!

Vegan Chili Cheese Fries from Minimalist Baker →