This Juicy Bacon Jam Burger will blow your mind!

I’m a huge fan of a good burger (note the dozen or so burger recipes on my site!) and the tangy-sweet bite of bacon jam goes so well in a burger with melty cheese and juicy beef.

Bacon jam (and these burgers) aren’t hard to make either! I’ll show you everything you need to know and these will be you go-to burgers all grilling season long.

What is bacon jam?

If you're not familiar, bacon jam is a combination of bacon and caramelized onions in a tangy sweet sauce. It's a . . . spiritual experience. And thankfully it's easy to make and I've got a recipe right here for you: Bacon Onion Jam.

It comes together in about 30-ish min with just a handful of ingredients. Use it on burgers, grilled meats, and use it to make the best grilled cheese of your life. (I'm not exaggerating.)

Bacon Jam Burger Recipe Ingredients

• Ground beef: Any kind will do. We're making our own patties here.
• Steak seasoning: I like to make my own Homemade Steak Seasoning, but just use your favorite kind or an all-purpose BBQ rub.
• Worcestershire Sauce
• Cheese of your choice: for this recipe I like smoked gouda or another type of smoked cheese. Munster works well, too, an melts nicely.
• A batch of Bacon Jam: Make this earlier in the day or up to 4-5 days in advance. If it's chilled you'll have to warm it up a little since the bacon drippings will make the bacon jam firm up when chilled.
• Buns and other burger fixings: We're obsessed with this Burger Sauce. It add a creamy element to these burgers!

How to make a Bacon Burger

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers.
2. Heat up your grill or griddle. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook the burgers until they're as done as you prefer.
3. Add cheese during the last couple minutes of grilling as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns.

Bacon Hamburger variations

• Make it spicy: Add some diced jalapeño to your bacon jam and a few pinches of cayenne to your ground beef to give these burgers a little kick.
• Switch up the meat: Use ground chicken, pork, turkey, or a combination of them for a different type of burger.
• Low carb style: Swap out the bun for a lettuce wrap. Or turn this into a "burger salad" situation over a pile of salad greens and a drizzle of burger sauce. (YUM.)
• Smoke it: Add an extra smoky component by making Smoked Burgers on your pellet grill or smoker!

Bacon Jam Burger Recipe Tips

1. If you’ve made the bacon jam ahead of time it has most likely congealed a bit. Set the container in the sun or next to the grill so it can loosen up before you use it. Or put it on your burger a minute or two earlier so it has time to soften.
2. Don’t overcook your burgers! Even bacon jam can’t save a dry, overcooked burger patty.
3. Don’t add your cheese too early. I’d recommend adding the cheese and bacon jam at the same time – the last 1-2 minutes of cooking.
4. Make your bacon jam ahead of time! It stays good in the fridge for a couple of weeks.

How to Serve A Bacon Jam Burger

These burgers are great on their own or with any of the variations above. If you're looking for side dishes, these are some of my easy recipes that would work really well with these burgers:

Best Sweet Potato Fries

Instant Pot Potato Salad

Sweet Kale Salad

Avocado Lettuce Salad

Storing Leftover Bacon Burgers

If you happen to have leftovers, store any cooked patties in a lidded container in the fridge for up to 3 days.

I highly recommend reheating theses patties in a lidded skillet over medium high heat with a few tablespoons of water added so they don't dry out.

More Delicious Burger Recipes on Perry's Plate

Smoked Burgers

Jalapeno Burgers (smash burger style)

Mushroom Burgers

Goat Cheese Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Bacon Hamburger

Yield: 6 burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Bacon cheeseburgers are the bomb, but may I suggest an upgrade? If you've been around for a while you know that I like to take familiar recipes and twist them a little. (Or a lot.) This time I took a bacon cheeseburger and swapped out regular bacon for... bacon jam. The result? You're new favorite burger.

Print

Ingredients

• 2 pounds ground beef
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon steak seasoning
• 1 batch of Bacon Jam
• 6 slices of cheese
• Buns and other burger fixings

Instructions

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers. Each patty should be roughly ⅓ of a pound.
2. Heat up your grill or griddle to high heat. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook or grill the burgers until they're as done as you prefer, flipping them a couple times.
3. Add cheese during the last couple minutes of cooking as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns with any other toppings you prefer.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 669Total Fat 42gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 19gCholesterol 188mgSodium 883mgCarbohydrates 13gFiber 0gSugar 1gProtein 56g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Burgers appeared first on Perry's Plate.

Deliciously Juicy Bison Burger Recipe

I’ve developed enough burger recipes to know that lean proteins like bison need a thoughtful touch. Cooked properly, bison is tender and flavorful, but it can dry out easily. The creamy brie cheese adds some of that richness back into the meat. The maple-Dijon wasn’t an afterthought either,  it cuts through the richness and counters every bit with a subtle sweetness that plays off the bacon and onions beautifully.

This is the kind of burger you make when you want people to pause mid-bite and look at you. It feels restaurant-level, but it’s totally doable at home. I’ll show you all my best tips for nailing this burger on the first try. Mountain air not included, but adds a nice touch if you happen to be close.

Bison Burgers Recipe Ingredients

Here's what you need to make these fab burgers:

• Ground bison: Can also use lean ground beef. I recommend grass-fed to mimic the leanness of bison. Extra lean beef works well with brie -- otherwise it gets a little greasy up in there.
• Sea salt & black pepper
• Worcestershire sauce: I love adding a splash to my burger meat. It's a little secret umami weapon.
• Avocado oil mayo: I buy the Primal Kitchen or Chosen brand at Costco so I don't have to donate my first born at the grocery store to get it.
• Dijon mustard: Whatever kind you have is great. Whole grain mustard works well here, too. I don't recommend using yellow mustard.
• Pure maple syrup: No pancake syrup, plssss.
• Bacon: Pre-cooked slices are fine here!
• Onion: I like sweet yellow onions for this burger. You can use white or red, too, if you have it.
• Brie cheese: An 8-oz wheel works perfectly for this recipe.
• Burger buns: Or not! Honestly one of my favorite hacks is making a salad out of a burger. More on this below.

If you need a visual, check out my YouTube video on this Bison Burger!

How to Make The Perfect Bison Burger

1. Season the ground meat with salt, pepper, and Worcestershire, then form them into patties.
2. Preheat your BBQ grill or smoker.
3. Mix the mayo, dijon, maple syrup, and salt for the aioli.
4. Cook the bacon, if needed.
5. Toss the burgers on the grill.
6. Slice the onions and cook them in a skillet in the bacon drippings or any kind of fat/oil you prefer.
7. Slice the brie and top each nearly-finished burger with a couple of slices. Let it get melty.
8. Assemble burgers with plenty of aioli, onions, and bacon.

Bison Burger Recipe Variations

Use your smoker: If you have a smoker or a pellet grill, I highly recommend smoking your burger patties. Cook them at 225F for 40-45 min (gives you plenty of time to prep the rest of your toppings!)

Make a burger salad: Instead of using buns, take your cheese-topped burger, chop it into chunks and put it on a bed of salad greens along with some chopped grilled onions, bacon crumbles, and a drizzle of aioli. You're welcome.

Swap out the cheese: Another creamy, buttery cheese would work well here. I recommend fontina, Swiss, or gruyere.

Tips For Making Bison Burgers

• Make the patties really flat. They'll shrink up a little during cooking -- you don't want to end up with meatballs.
• Make sure you don't leave the brie in the grill too long. I made this mistake and ended up with brie rinds on my patties with the cheese collected at the bottom of my grill.
• Prep ahead: If you want to prep ahead, you can form the patties, cook the bacon, grill the onions, and mix the aioli a day or two in advance. Just store chilled until ready to use.

How to Keep Bison Burgers From Falling Apart

I didn't have an issue with my burgers falling apart, but if you're concerned, make sure your patties are really pressed tightly. Handle them carefully on the grill, too.

Bison Burgers Recipe Serving Suggestions

I highly recommend sweet potato fries to go alongside this burger. I seasoned them simply with salt, pepper, and garlic salt so they wouldn't compete with my burger. The sweetness complimented the bacon and aioli -- perfect match!

You could also serve this with a simple salad. My Sweet Kale Salad or Spring Mix Salad with Berries would be delicious here.

Storing Leftover Bison Burger

Heaven forbid you have leftovers. It happens though. I recommend storing the burgers and their components separately, covered and chilled in the fridge for up to 5 days.

More Delicious Burgers on Perry's Plate

Here are a few more of my favorite burgers!

Jalapeno Onion Smash Burgers

Burger with Bacon Jam

How to Smoke Burgers

Turkey Shawarma Burgers

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Bison Burger Recipe

Yield: 6 burgers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A flavor-packed bison burger with melty brie, smoky bacon, sweet onions, and a maple-Dijon aioli. It's got gourmet vibes, but totally doable at home.

Print

Ingredients

For the burger patties:

Toggle ingredient group

• 2 pounds ground bison or beef
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the aioli:

Toggle ingredient group

• 1 cup avocado oil mayo
• 2 Tablespoons pure maple syrup
• 2 teaspoons dijon mustard
• ⅛ teaspoon sea salt

For the burgers:

Toggle ingredient group

• 8-10 slices cooked bacon
• 1 large yellow onion
• 8 ounces brie cheese
• 6 buns

Instructions

1. Preheat your BBQ grill to high heat or turn on your smoker (see notes below for pellet grill/smoker instructions).
2. Put the ground meat in a medium bowl. Add the Worcestershire sauce, 1 teaspoon sea salt and ½ teaspoon black pepper. Mix carefully with your hands. Divide the meat into six patties, roughly 5.5 oz each. Set aside.
3. Mix the aioli ingredients well in a small bowl. Cover and refrigerate until needed.
4. If you need to cook your bacon, do so now. Peel and slice the onion into ¼-inch rings. I like to cook the onions in the bacon drippings, but you can use any typs of cooking oil/fat you prefer in a skillet over medium-high heat until browned on both sides and soft, about 10 minutes. Reduce heat to medium if they darken too quickly.
5. Slice the brie into ½-inch planks.
6. Put your burger patties on the preheated grill. Cook for about 7-8 minutes on each side until they reach an internal temp of 150-160F.
7. Lay a couple slices of brie cheese on each patty and move the burgers to an indirect heat source so the cheese can melt. Don't let them sit too long or you'll lose most of your brie to the depths of your grill.
8. Assemble burgers by smearing some aioli on both sides of your buns (toasted if you prefer!), add a burger patty, grilled onions, and a slice or two of bacon.

Notes

Smoker instructions: Smoke the burger patties at 225F for 40-45 min until they reach desired temp. Add cheese at the end.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 996Total Fat 77gSaturated Fat 22gUnsaturated Fat 55gCholesterol 165mgSodium 1046mgCarbohydrates 28gFiber 1gSugar 7gProtein 48g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Make Bison Burgers appeared first on Perry's Plate.

It’s easier than you think to make stuffed burgers and I’ll give you all my best tips for getting as much goat cheese goodness on that burger as it will hold.

Have You Tried Goat Cheese on a Burger?

If you like goat cheese, you may love this, too. Since beef pairs well with bold flavors, it holds up to goat cheese’s bold, tangy bite.

What You'll Need to Make a Goat Cheese Hamburger

For the burgers:

• Ground beef or lamb
• Salt
• Black pepper
• Goat cheese
• Lemon zest
• Garlic
• Buns (or pitas), lettuce (or spinach) & sliced tomatoesFor the dressing:
• Goat cheese
• Almond milk
• Apple cider vinegar
• Olive oil
• Mustard
• Cucumber
• Cilantro

How to Make Goat Cheese Burgers

1. For the burgers: Preheat your grill (or stove-top grill pan) to high.
2. In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well. Don't squish the meat in your fists, but gently "toss" it around in the bowl. The less you handle the meat, the better.
3. In a small bowl combine the goat cheese, lemon zest, and garlic.
4. Grab a large plate or platter to set the patties on. Score the meat while it's in the bowl so the meat is divided evenly. Divide it into 4 or 5 sections, depending on how thick you want your burgers.
5. Take out the amount for one burger and divide that in half. Make two very flat patties out of them. Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can.
6. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through.
7. Meanwhile, make the dressing: Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth. You could whisk it, but I would recommend at least using a blender or a hand mixer to break up the goat cheese evenly.
8. Stir in the cucumber and cilantro. Assemble the burgers, drizzling the dressing over the meat.

Goat Cheese Hamburger Tips

• Don’t try to stuff TOO much goat cheese in the burger or it will make it difficult for the burger to stay together during grilling. It may also ooze out of the burgers too much and burn.
• When you’re assembling your patties, make sure you seal them up well and make them tight or else you may have the same issues as what I described above.
• If you don’t want to make the spread, try adding some store bought tzatziki instead for a time-saving alternative.
  SaveSave

How to Serve a Burger with Goat Cheese

Assemble the burgers as you would any other burger recipe, and then drizzle a generous amount of the dressing ontop of the patty. Serve alongside a refreshing salad.

Storing a Goat Cheese Burger

Store any leftovers separately in airtight containers for up to 3 days.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Goat Cheese Burger Recipe

Yield: 4

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This goat cheese burger is for die-hard goat cheese lovers only. Or wanna-be die-hard goat cheese lovers. Or someone who would like to cook for a die-hard goat cheese lover.

Print

Ingredients

For the burgers:

Toggle ingredient group

• 1 ½ pounds ground beef or lamb (organic & grass-fed if possible)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 5 ounces goat cheese
• ½ teaspoon lemon zest
• 1 teaspoon minced fresh garlic
• Buns (or pitas), lettuce & sliced tomatoes (optional)

For the dressing:

Toggle ingredient group

• 4 ounces soft goat cheese
• 2 Tablespoons almond milk
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon extra-virgin olive oil
• ½ teaspoon whole-grain mustard
• ⅓ cup chopped cucumber
• 3 T chopped fresh cilantro

Instructions

1. For the burgers: Preheat your grill (or stove-top grill pan) to high.
2. In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well. Don't squish the meat in your fists, but gently "toss" it around in the bowl. The less you handle the meat, the better.
3. In a small bowl combine the goat cheese, lemon zest, and garlic.
4. Grab a large plate or platter to set the patties on. Score the meat while it's in the bowl so the meat is divided evenly. Divide it into 4 or 5 sections, depending on how thick you want your burgers.
5. Take out the amount for one burger and divide that in half. Make two very flat patties out of them. Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can.
6. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through.
7. Meanwhile, make the dressing: Combine all of the dressing ingredients in a food processor and pulse until thick and smooth. If you don't have a food processor or a blender, grate the cucumber and add it to the rest of the ingredients after you've whisked it really well to break up the goat cheese.
8. Assemble the burgers, drizzling the dressing over the meat.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 770Total Fat 51gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 23gCholesterol 201mgSodium 794mgCarbohydrates 9gFiber 1gSugar 2gProtein 65g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post The Ultimate Goat Cheese Burger appeared first on Perry's Plate.

For someone who LOVES a good burger, I have a surprisingly small stash of burger recipes on my site. I've had an idea for an ultimate mushroom burger for a while now and this recipe turned out even better than I hoped!

The secret to getting as much mushroom flavor as possible into these burgers is by pulverizing dried mushrooms and mixing them into the meat. I like using my Blendtec for this because it blends better than my food processor (some of the larger mushroom pieces get stuck on the blade, but you can always just remove them.)

I used the same technique in the Creamy Paleo Mushroom Soup with Bacon. (The one where I tricked my kids for years and told them it was bacon soup? bahahaha)

Then, I roast a bunch of fresh mushrooms with whole garlic cloves...

... that end up in this aioli. The garlic, that is. Not the mushrooms. Although, that wouldn't be a bad idea either.

This roasted garlic aioli might be my most favorite aioli I've ever made. (Aiolis are just thinned out, flavored mayo. But aioli is fun to say. And a little fancier.)

It's obviously great on this mushroom burger, but you could put it on other burgers, lettuce wraps, un-wiches, or even as a dip for Sweet Potato Fries.

This mushroom burger is serious umami town. The mushrooms and garlic and herbs and plenty of coconut aminos give the meat and aioli SO much flavor. It doesn't need anything else, really.

Of course my kids wanted to put ketchup on this (and ruin it. ugh.) but they loved these burgers. They protested the roasted mushrooms, which is fine, but little did they know they were still eating mushrooms. *snicker*

We ate them on lettuce wraps and a few of us had gluten-free buns. That roasted garlic mayo... I want to put it on everything now.

Mushroom Burgers Ingredients

For the Mushroom Burgers

• Dried mixed mushrooms
• Ground beef
• Coconut aminos
• Dried minced onion
• Sea salt
• Lettuce leaves or gluten-free buns

For the mushrooms & aioli:

• Mushrooms (white, brown, or baby bella)
• Garlic cloves
• Sea salt
• Black pepper
• Avocado oil
• Paleo-friendly mayonnaise
• Coconut aminos
• Thyme leaves or a large pinch of dried thyme
• Garlic powder

What Are the Best Mushrooms to Use for this Mushroom Burger Recipe

How to Make a Mushroom Burger

1. Pulverize the mushrooms in a high-speed blender or in a food processor until a fine powder forms. If you use a food processor and end up with a few stubborn pieces that won't blend, just remove and discard them.
2. Put the ground beef in a large bowl. Add the mushroom powder, 3 tablespoons coconut aminos, dried minced onion, and salt. Blend everything together gently with your hands. Divide the meat into 4 sections and form them into patties. Let them rest for a few minutes.
3. Preheat your grill to medium high heat. Preheat your oven to 425°F (220°C).
4. Put the sliced mushrooms and garlic cloves on a rimmed baking sheet. Sprinkle with ¼ teaspoon of salt, pepper, and drizzle the avocado oil over the top. Toss everything together with your hands and spread it out evenly on the baking sheet. Roast the mushrooms and garlic on a middle rack in the oven for 10-12 minutes until the mushrooms are deeply browned and the garlic has golden spots.
5. Remove the pan from the oven, then transfer the garlic to a cutting board and chop it finely. Put the minced garlic in a small bowl and add the mayo, pinch of salt, 1 tablespoon coconut aminos, fresh thyme, and garlic powder. Mix everything together well.
6. Meanwhile, grill the burgers until cooked through, flipping once, and forming dark grill marks. This should take between 8-12 minutes depending on how thick the patties are.
7. Assemble the burgers by placing a patty on some lettuce leaves or a bun.

Best Mushroom Burgers Toppings

Drizzle a generous amount of the roasted garlic aioli ontop and some of the roasted mushrooms.

Mushroom Burgers Recipe Tips

• Once you’ve placed the burger patties on the grill, try not to move them - This will prevent them from falling apart, as well as creating those beautiful grill marks.
• If you use a food processor to pulverize the mushrooms and you end up with a few stubborn pieces that won't blend, just remove and discard them.

How to Serve this Mushroom Burger Recipe

I recommend serving these straight off the grill while they’re still hot! I like to serve the burgers with a simple salad or sweet potato fries.

Mushroom Burger Storage

Best Mushroom Burger Recipe Roasted Garlic Aioli

Yield: Makes 4 burgers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This double mushroom burger is a fabulous paleo & Whole30 friendly burger full of blended dried mushrooms and topped with roasted mushrooms and roasted garlic aioli.

Print

Ingredients

For the burgers:

Toggle ingredient group

• 1 cup dried mixed mushrooms
• 1 pound of ground beef
• 3 tablespoons coconut aminos
• 1 tablespoon dried minced onion
• 1 teaspoon sea salt
• Lettuce leaves or gluten-free buns

For the mushrooms & aioli:

Toggle ingredient group

• 8 ounces sliced mushrooms (white, brown, or baby bella)
• 12 whole garlic cloves, peeled
• ¼ teaspoon plus pinch of sea salt, divided
• ¼ teaspoon black pepper
• 1 tablespoon avocado oil
• ½ cup paleo-friendly mayonnaise
• 1 tablespoon coconut aminos
• 1 teaspoon fresh thyme leaves or a large pinch of dried thyme
• ¼ teaspoon garlic powder

Instructions

1. Pulverize the mushrooms in a high-speed blender or in a food processor until a fine powder forms. If you use a food processor and end up with a few stubborn pieces that won't blend, just remove and discard them.
2. Put the ground beef in a large bowl. Add the mushroom powder, 3 tablespoons coconut aminos, dried minced onion, and salt. Blend everything together gently with your hands. Divide the meat into 4 sections and form them into patties. Let them rest for a few minutes.
3. Preheat your grill to medium high heat. Preheat your oven to 425 degrees F.
4. Put the sliced mushrooms and garlic cloves on a rimmed baking sheet. Sprinkle with ¼ teaspoon of salt, pepper, and drizzle the avocado oil over the top. Toss everything together with your hands and spread it out evenly on the baking sheet. Roast the mushrooms and garlic on a middle rack in the oven for 10-12 minutes until the mushrooms are deeply browned and the garlic has golden spots.
5. Remove the pan from the oven, then transfer the garlic to a cutting board and chop it finely. Put the minced garlic in a small bowl and add the mayo, pinch of salt, 1 tablespoon coconut aminos, fresh thyme, and garlic powder. Mix everything together well.
6. Meanwhile, grill the burgers until cooked through, flipping once, and forming dark grill marks. This should take between 8-12 minutes depending on how thick the patties are.
7. Assemble the burgers by placing a patty on some lettuce leaves or a bun. Drizzle generously with the roasted garlic aioli and some roasted mushrooms.

The post Best Mushroom Burger Recipe with Roasted Garlic Aioli appeared first on Perry's Plate.

I’ve made these sloppy Joes more times than I can count. It’s one of my auto-pilot recipes that I don’t have to think about. (We all need those!) Over the years, I’ve kept the heart of her recipe intact while making small tweaks to keep it fresh and weeknight-friendly. The result? A recipe that honors tradition but still feels right at home in today’s kitchens.

Serve it on a soft gluten-free bun, spoon it over roasted sweet potatoes, or pile it onto fries for the best version of chili fries you’ve ever had.

What is a Sloppy Joe?

A Sloppy Joe is a sandwich containing a tomato sauce-coated ground beef mixture. It often contains onion, Worcestershire and a small amount of sweetener, but not always. They’re typically a little messy to eat, hence the name.

The name is thought to have originated from a midwestern cook named Joe who added tomato sauce to his “loose meat” sandwiches.

Four Ways to Serve this Easy Sloppy Joe Recipe!

Easy Sloppy Joe Recipe Ingredients

First, this is a great recipe because the sloppy joe meat isn't overly sweet or fussy. You don't even need a knife for this.

For reals. No chopping anything. Not even onions. Or bell peppers. This is a green bell pepper free recipe.

And there's just a handful of ingredients. Most of them you probably have on hand already:

• chili powder
• dried onions
• ketchup
• mustard
• (here's the secret ingredient: ground sage)
• And no extra sugar. The only sugar is from the ketchup, which can be a pretty low amount depending on what kind you buy.

And second, it's my grandma's recipe. No, not Grandma Inez. My Grandma LaRue, who claims she's a "horrible cook." I sense that she doesn't enjoy cooking, but I have to disagree with her. In fact, two of my favorite family recipes come from her, my favorite chocolate cake.  And these Sloppy Joe's.

How to Make Sloppy Joes without Brown Sugar

1. Brown the beef in a large skillet over medium-high heat. If your beef is extra lean, you may want to add a tablespoon of oil to keep it from sticking to the pan. Drain off any oil, if needed.
2. Return pan to skillet and add the remaining ingredients plus water. Stir well and simmer over medium-low heat for about 10 minutes.
3. Serve with buns or lettuce leaves, shredded cheese, Sweet Potato Fries, and (our recommendation) pickles.

Serving this Sloppy Joe Recipe without Brown Sugar

I have to admit -- eating these as a lettuce wrap gives a whole new meaning to the word "sloppy."

Most of the time we make them easier to eat and turn them into Sloppy Joe Salads. Or "Salad Joe's". It's much easier to eat! I actually prefer to eat them over a pile of Sweet Potato Fries. Like chili fries, but better.

If you're not into salads, but still want these to be gluten-free, try serving the sloppy joe meat over a baked potato or baked sweet potato. Or with some jasmine rice. Or roasted cauliflower rice. Or in a bowl with assorted roasted vegetables. Sloppy Joe's definitely don't have to be confined to a bland hamburger bun. 

Grab a large skillet and go to town, guys. You wouldn't be disappointed if you doubled this recipe, either. Our little family has started eating a full batch, and I like having leftovers for a couple of days for lunches. 

You might be tempted to substitute ground turkey for the beef. I have a feeling that you'd be disappointed, my friends. The beef gives these a richness that ground turkey definitely doesn't have. And if you get grass-feed beef, it's much healthier than most ground turkey you find in the grocery store. 

If you're looking for a vegan version, try mushroom and cashew-based Vegan Sloppy Joes!

How to Store these Easy Sloppy Joes

Leftovers can be stored in the fridge for up to 4 days in an airtight container.SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Sloppy Joes without Brown Sugar

Yield: Serves 6

Additional Time: 30 minutes

Total Time: 30 minutes

Why are these the best Sloppy Joe's ever? Well, they're not overly sweet or fussy. You don't even need a knife. (Honest!) And eating it over a pile of sweet potato fries puts chili fries to shame.

Print

Ingredients

• 1 - 1 ½ pounds lean ground beef (organic, grass-fed, if possible)
• 1 15-ounce can tomato sauce (two 8-ounce cans are also fine)
• ½ teaspoon dried, ground sage
• 2 Tablespoons plain yellow mustard
• 2 Tablespoons ketchup (see note)
• 1 ½ teaspoons dried minced onion
• 1 teaspoon chili powder
• 1 teaspoon salt

Instructions

1. Brown the beef in a large skillet over medium-high heat. If your beef is extra lean, you may want to add a tablespoon of oil to keep it from sticking to the pan. Drain off any oil, if needed.
2. Return pan to skillet and add the remaining ingredients plus ⅓ cup of water. Stir well and simmer over medium-low heat for about 10 minutes.
3. Serve with buns or lettuce leaves, shredded cheese, Sweet Potato Fries, and (our recommendation) pickles.

Notes

Nat's Note:

1. If you'd rather not use ketchup, leave it out or replace it with a Tablespoon of honey to keep the sweetness.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Sloppy Joe Recipe without Brown Sugar appeared first on Perry's Plate.

The Best Smash Burger Recipe

I use caramelized onions and jalapeños to infuse as much flavor as I can into those smashed beef patties. If that’s not your thing I’ve got other topping ideas for you. There’s a smash burger for everyone, I promise!

What are Smashed Burgers?

If you're unfamiliar with smash burgers, they're burgers that have been flattened while cooking.

Flattened patties = more surface area for caramelized outer edges. It's delicious. But you can't make them directly on grill grates.

They're some of the best burgers I've had, honestly, and super easy to make.

I started out with some grass-fed ground beef seasoned simply with kosher salt and smoked paprika. (Ground turkey or chicken would be good burger meat, too!)

I used the beef that came in my Butcher Box which is REALLY delicious, by the way. If you're interested, I have a link for you -- Butcher Box Link. They'll give you 2 pounds of grass-fed ground beef for FREE in each box as long as your subscription is active! They have all kinds of meat -- chicken, pork, and beef. We especially loved their ribs and steaks. Mmm.

Smash Burgers Recipe ingredients

For the Burgers:

• Avocado oil or butter
• Sweet onions, sliced thinly
• Jalapeno peppers, sliced thinly
• Ground beef or turkey
• Kosher salt
• Smoked paprika
• Pepper Jack cheese, cut into 3-4 pieces each (optional)
• Buns and toppings of choice

For the Chipotle Mayo:

• Avocado oil mayo
• Chipotles in adobo sauce
• Pinch of salt

How to Make Smash Burgers with Onions

1. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Add the avocado oil and all of the onions and sliced jalapenos.
2. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown.
3. Meanwhile, add the kosher salt and smoked paprika to the ground beef and mix gently to combine. Form the meat into 6 patties. Add a few cheese chunks into each patty, if using. Set aside.
4. Make the chipotle mayo by combining the mayo, chipotles, and pinch of salt in a small bowl. Taste, and add more chopped chipotles if you'd like it spicier. Set aside.
5. If you have room to cook all 6 patties on your cooking surface, divide the onions and jalapenos into 6 piles. Add a burger patty to each pile and smash it very flat with a sturdy spatula or a burger press. If your pan isn't big enough, remove half of the onions and jalapenos and cook the patties 3 at a time like directed above.
6. After 2-3 minutes, when the edges of the burger patties have started to brown, flip the whole thing over along with the onions and jalapenos. Cook for another 3-4 minutes until the patty is cooked through.
7. Assemble burgers with buns, toppings, and chipotle mayo.

Can I prep Onion Smash Burgers ahead of time?

Yes! Just stack patties on a large plate or platter and cover them with plastic wrap. Store them in the fridge for a day or two until you're ready to grill them.

Typically you'd start off the smash burgers with ground beef "burger balls" and smash them directly on the hot griddle or skillet. (If you have a cast iron skillet, pull it out!) I used a heavy metal grilling spatula, but you can use a burger press if you have one. You'll want a nice crust on the bottom.

Because I started off with caramelizing onions and jalapenos, I thought that forming burger patties would be easier.

I also put chunks of pepper jack cheese inside the burgers, which is a fun little addition. It melts and oozes out and then you get some crispy cheese action. That's always a good thing.

If you'd rather put a slice of cheese on top (or leave it out completely) that's fine too.

Make sure those onions and jalapenos are very golden brown and caramelized before you add the beef. Since you've got such a thin patty it'll cook up really quickly and you want to make sure those vegetables are well done.

How to Make Onion Smash Burgers Chipotle Mayo

I love burgers with some kind of burger sauce. Ketchup and mustard are nice, but a special sauce takes it over the top.

For this particular burger I threw together a quick chipotle mayonnaise (avocado oil mayo + diced chipotle peppers in adobo sauce + pinch of salt).

I have a great recipe for Chipotle-Lime Mayo too, if you're wanting something a little fancier. (Also doubles as a FABULOUS french fry dip.)

How to serve Onion Smash Burgers

I love serving my burgers on a bed of lettuce, with my chipotle mayo. Cucumber Salad with Feta is a great side salad option.
Crispy Sweet Potato Chips are my favorite homemade crisps.

If you don't want to use chipotle mayo you can keep it traditional with some of my In N Out copycat Burger Sauce.

If you're really into these, try making a double patty burger. It'll be messy, but worth all of the napkins.

A toasted bun is always a nice touch, too, and you can lay them on the cast iron pan after the burgers have finished.

This is SUCH a delicious burger! My husband thought it was one of the best homemade smash burgers he's ever had.

How to store Grilled Smash Burgers

Leftover burgers can be stored in an airtight container for about 2 days. I would separeate them from the bun/lettuce so it’s easier to heat them in a hot skillet.
Make the burger with a new, fresh bun for the best reheated smash burgers.

If you like this recipe, be sure to try my Goat Burger Recipe!

Smashed Burgers Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Onion Smash Burgers

Yield: Makes 6 burgers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This smash burger recipe is my favorite burger. I always say that about new stuff I post, but.... for real this time. Caramelized onions and jalapenos are cooked with a smashed grass-feed beef patty and covered with chipotle mayo in whatever bun you like!

Print

Ingredients

For the Burgers:

Toggle ingredient group

• 1 Tablespoon avocado oil or butter
• 3 medium sweet onions, sliced thinly
• 2-3 large jalapeno peppers, sliced thinly
• 1 ½ pounds grass-fed ground beef or turkey
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons smoked paprika
• 6 slices of pepper jack cheese, cut into 3-4 pieces each (optional)
• Buns and toppings of choice

For the Chipotle Mayo:

Toggle ingredient group

• ⅔ cup avocado oil mayo
• 1-2 Tablespoons chopped chipotles in adobo sauce
• Pinch of salt

Instructions

1. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Add the avocado oil and all of the onions and sliced jalapenos.
2. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown.
3. Meanwhile, add the kosher salt and smoked paprika to the ground beef and mix gently to combine. Form the meat into 6 patties. Add a few cheese chunks into each patty, if using. Set aside.
4. Make the chipotle mayo by combining the mayo, chipotles, and pinch of salt in a small bowl. Taste, and add more chopped chipotles if you'd like it spicier. Set aside.
5. If you have room to cook all 6 patties on your cooking surface, divide the onions and jalapenos into 6 piles. Add a burger patty to each pile and smash it very flat with a sturdy spatula or a burger press. If your pan isn't big enough, remove half of the onions and jalapenos and cook the patties 3 at a time like directed above.
6. After 2-3 minutes, when the edges of the burger patties have started to brown, flip the whole thing over along with the onions and jalapenos. Cook for another 3-4 minutes until the patty is cooked through.
7. Assemble burgers with buns, toppings, and chipotle mayo.

Notes

1. If you're worried about the heat from the jalapeno, cut off the stem end and use a small knife to remove the seeds and inner membranes before slicing it into rings.
2. You can use dried chipotle pepper powder in place of chipotles in adobo sauce if you like. I've found pre-chopped chipotles in the Latin aisles of a few grocery stores and it's so much more convenient!
3. If you'd rather top the burgers with a slice of cheese instead of adding cheese to the patties, do this during the last minute or two of cooking.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 647Total Fat 48gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 32gCholesterol 107mgSodium 700mgCarbohydrates 18gFiber 2gSugar 9gProtein 38g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Onion Smash Burgers appeared first on Perry's Plate.