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Grilled Chicken Wilted Spinach Salad

By 35 Comments

Grilled Chicken Wilted Spinach salad is super easy, super flavorful, and a very healthy weeknight dinner idea that you’ll embrace. A splash of Sherry Vinegar brings excitement to the citrus dressing.

Want more easy chicken recipes? Don’t miss this one for Pan Fried Chicken Thighs. Served in a lemon cream sauce and with white beans, it’s a delightful weeknight dinner idea.

Wilted spinach salad with grilled chicken tenders in a salad bowl.

I try to eat as healthy as I can during the week, so I can indulge in a cheeseburger or mac and cheese to celebrate the weekends.

So when I find recipes like this Wilted Spinach Salad with Grilled Chicken Breast Tenders, I feel like I’ve found gold.

This Chicken and Spinach Salad is one of my all time favorites. It comes together in about 30 minutes and can practically be made one-handed without having to put down your after work/before dinner glass of wine. e-a-s-y recipe.

The combination of flavors here are striking thanks to the warm dressing, salty olives and rosemary dusted chicken tenders. 

And with the techniques of tossing the chicken and onion in olive oil before cooking and finishing by steaming and wilting the spinach, you end up with a nice texture and wonderful warm flavors.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make wilted spinach salad with grilled chicken.
  • Chicken Breast Tenders. To make this recipe as easy peasy as possible, purchase pre-cut chicken tenders.
  • Baby Spinach
  • Onion: Use a sweet onion, yellow or white onion.
  • Olives: Use your favorite. Black olives, Kalamata, Spanish, or even Castelvetrano. Or a combination.
  • Almonds: Slivered or sliced.
  • Sherry Vinegar
  • Olive Oil
  • Orange Juice
  • Fresh Rosemary
  • Salt and Freshly Ground Black Pepper

Ingredient Substitutions

  • Chicken: Boneless skinless chicken thighs would be a great substitution for chicken breast tenders. And you can purchase a whole boneless skinless chicken breast and slice it yourself into tenders.
  • Vinegar: Red Wine Vinegar is a good substitute for Sherry Vinegar. Or use Apple Cider Vinegar.
  • Almonds: Try pine nuts in place of almonds.
  • Rosemary: Use dried rosemary in place of fresh.

Expert Tip: Don’t skip toasting nuts when using them for any recipe. Toasting draws the natural oils to the surface of nut, intensifying the flavor and making the nuts crunchier. It simply makes them taste better.

Step by Step Instructions, It’s Easy

Mixing chicken tenders with onions and olive oil.
Cooking citrus dressing for wilted spinach salad.
  • Step 1: In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set Aside.
  • Step 2: For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave the pan on the warm burner.
How to cook chicken tenders on the grill.
  • Step 3: Grilling Chicken Tenderloins: Heat a grill to medium high heat, 400 degrees. Using a grill basket so onions don’t fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
Chicken and spinach salad with citrus dressing.
  • Step 4: Place spinach, olives, toasted nuts, grilled chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

FAQS

What Does It Mean To Wilt Spinach?

Wilting spinach means to heat it to a point to simply soften the leaves, but doesn’t cook the spinach long enough to break it down. For this recipe, the warm dressing and the technique of mixing it with hot chicken and covering the ingredients to create steam will soften the spinach and keep it bright green and pleasant to eat.

Storage and Leftovers

This salad is best served right after cooking due to the wilted spinach. If you want to save leftovers, store in an airtight container in the refrigerator up to three days. Let the spinach and chicken sit on the counter for about 30 minutes to take the chill off and eat at room temperature. Unfortunately trying to reheat the wilted spinach will only result in over-cooking it and it will turn flat in flavor in undesirable in texture.

Tips For Success

  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.
  • No outdoor grill? You can sear the meat stovetop using a grill pan set over medium high heat.

Recipe for Grilled Chicken Wilted Spinach Salad

I hope you give this incredibly easy recipe for grilled chicken and wilted spinach salad a try. And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

In the world of salads, the vibrant and crisp green leaves of lettuce often steal the limelight. However, next time you’re thinking about a main course salad, turn your attention to spinach. This simple recipe has a unique charm that will have you asking for more.

Serve this grilled chicken spinach salad with my recipe for Grilled Peach Salad. I can’t think of a better Summer meal.

And if you’re looking for more main course salad recipes, don’t miss my Salad Category. You’ll find lots of healthy dinner options including the most popular on my site for Taco Salad Made with Catalina Dressing.

And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was first published June of 2011 and updated June 2023 to add step by step instructions.

Wilted spinach salad with grilled chicken tenders in a salad bowl.
Print Recipe
5 from 1 vote

Grilled Chicken Wilted Spinach Salad

Grilled Chicken Wilted Salad is a super easy and super flavorful weeknight dinner idea. A splash of red wine vinegar, a sprinkle of olives and pine nuts and you’ve got a very healthy chicken spinach salad.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 217kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound chicken tenderloins
  • 1 medium onion halved lengthwise, cut into thin wedges
  • 3 Tablespoons olive oil
  • 1 Tablespoon rosemary fresh, crushed, or ½ teaspoon dried rosemary
  • ¾ teaspoon coarsely ground black pepper
  • ½ Cup Orange Juice
  • 2 Tablespoons red wine vinegar
  • 12 ounces baby spinach leaves
  • ¼ cup olives sliced, pitted Kalamata works good here
  • ¼ cup pine nuts toasted, or slivered almonds, toasted

Instructions

  • In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set aside.
  • For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave pan burner to keep warm.
  • Heat grill or indoor grill pan to medium high heat.
  • Heat a grill to medium high heat, 400 degrees. Using a grill pan so onions don't fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
  • Place spinach, olives, nuts, chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

Notes

Tips For Success
  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5370IU | Vitamin C: 18.4mg | Calcium: 71mg | Iron: 2.3mg

Grilled Chicken Wilted Salad …It’s What’s for Dinner.

Authentic Pollo Asado Recipe (Mexican Grilled Chicken)

By 4 Comments

Citrus juice and Mexican spices join forces to create bright and complex flavors to make this this authentic Pollo Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

Pollo Asado on a red Le Creuset Platter.

What You Can Expect From This Recipe

This is a popular dish, that’s healthy, bold and delicious with flavor, and it’s an easy grilled chicken recipe to prepare.

And don’t let its red color trick you into thinking it’s a spicy dish. The red color comes from a spice used in the marinade, Achiote paste. Its commonly used for this recipe, which gives this “red chicken” it’s red color. It brings an earthy, slightly peppery flavor.

Pollo Asado is also a very versatile recipe. Choose a whole chicken cut into pieces, or a combination of bone-in, skin on chicken thighs, drumsticks, or whole chicken leg quarters.

  • Easy: The Mexican chicken marinade comes together in a jiff with minimal prep. You’ll have plenty of hands off time to prepare side dishes.
  • Flavor: Bold, complex and full of citrus notes.
  • Juicy Grilled Chicken Asado: The marinade and cooking method yields some of the most flavorful and juiciest grilled chicken you’ll find.
  • Entertaining: Which makes it great for entertaining. This recipe is easy to double to feed that hungry crowd.

This recipe is adapted from a trustworthy source: Bon Appetit Magazine.

Pollo Asado Meaning

Pollo Asado, also referred to as Pollo Asada, is a chicken dish where chicken pieces enjoy a long marinade in citrus juices and Mexican Spices. And then are grilled or roasted.

The Spanish word pollo translates to “chicken” and asado means “roasted” or “barbequed”. This recipe’s roots are to Mexico and other Latin American Countries.

Let’s take a look.

Bottle of Naranja Agria to make pollo asado.
Achiote paste.

Pollo Asado Marinade

This Pollo Asado marinade calls for Achiote Paste (also known as recado) and Naranja Agria (sour orange juice). My local super market doesn’t carry either of these items, but you can find them at Amazon or at a Mexican Market.

Naranja Agria is a sour orange (a Seville Orange) and its juice is commonly used in Latin American Marinades. Its high acidity works well to tenderize meats. A mix of orange juice and lime juice can be used to closely imitate its flavor. Purchase Naranja Agria from Amazon if you can’t find any locally.

Achiote paste is a very special ingredient and important ingredient in this Pollo Asado Recipe. And one that you should take the time seek out and purchase. It’s huge on flavor and perhaps unlike anything you’ve ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we’ll use most of it for this recipe. You can order it from Amazon.

Ingredients You’ll Need:

Ingredients to make pollo asado.
  • Asado Chicken: Use a whole spatchcock chicken, or a combination of chicken thighs and drumsticks, or leg quarters. We prefer the combo of thighs and drumsticks, and they are easier to cook.
  • Naranja Agria: Or a combination of fresh orange juice and fresh lime juice. We prefer the combo of orange juice and lime juice.
  • Cilantro
  • Onion: Sweet, white or small yellow onion is recommended.
  • Hot Pepper: Jalapeno pepper is good here.
  • Seasonings: Achiote paste, fresh garlic and kosher salt.
  • Limes: Cut into wedges for serving.

Ingredient Substitutions:

  • Chicken: You can also use chicken breast for Chicken Asado, but if you do, choose bone-in, skin on.
  • Hot Chile Peppers: If you want more intense heat from a chile pepper, substitute a Habanero pepper or two chile congos, keeping in mind, they’re very spicy hot.

Authentic Pollo Asado Marinade, How To

Ingredients to make pollo asado marinade in a food processor.
Marinade for pollo asado made in food processor.
  1. Step 1: Rough chop the onion and jalapeno pepper, smash the garlic cloves and remove skin, add remaining ingredients except for the chicken in a food processor or blender.
  2. Step 2: Pulse the ingredients until well chopped.
Marinating chicken in a gallon zip lock back to make pollo asada.
  1. Step 3: Add the chicken pieces and Mexican chicken marinade in a gallon Zip-loc style bag. Or you can use a bowl and seal with plastic wrap. Seal and refrigerate overnight or for at least four hours before cooking.

How To Cook Chicken Asado

Heat the grill until temperature reaches 450 degrees, clean the grill and oil the grill.

  • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you’ll be cooking over indirect and direct heat.
  • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
  • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
  • Cook chicken asado until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.

FAQS:

Whats The Difference Between Achiote Powder and Achiote Paste

Both are derived from the seed of the Annatto tree. Achiote Powder is simply ground and dried anatto seeds, which forms a powder like product. Achiote Paste on the other hand is ground anatto seeds along with spices and vinegar to form a thick paste. Achiote paste is commonly used in marinades for meats and fish before grilling. Like this recipe for Chicken Tinga Tacos.

How Do I Know When My Chicken Is Cooked Through?

A digital instant read thermometer is your best friend when cooking any type of meat, whether grilling or oven roasting. When cooking chicken thighs and drumsticks, they should be cooked to an internal temperature of 170 degrees. Insert the probe of the thermometer into the thickest part of a couple of the thighs, without touching the bone or so far that you’re close to the grill grates.

Can I Cook Chicken Asado In The Oven?

Yes you can. Best practice dictates using a baking sheet with an elevated rack. That way the air can circulate around the chicken pieces in order to brown them more evenly. Line a baking sheet with aluminum foil and then spray the rack with non-stick cooking spray. Place the chicken on the rack and bake at 425 degrees, or until a digital read thermometer reads 170 degrees. If the chicken hasn’t browned up quite enough, turn on the broiler and broil about a minute, then turn the chicken pieces and repeat.

How Spicy Is This Recipe?

The flavor of Pollo Asada has a unique earthy flavor with just a little kick of heat. I would rate this on the medium low scale of spicy.

Should You Poke Holes In The Chicken Before Marinating?

No. Completely not necessary and not advised. Poking holes will simply allow juices to drain out. End result, less juicy chicken once cooked.

Can I Use Boneless Skinless Chicken Thighs?

You could, but you’d be disappointed in the outcome. Bone-inn, skin-on chicken pieces return the ultimate flavor and crispy factor for this recipe.

Tips for Success:

  • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
  • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly with those sought after grill marks.
  • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor. 4 – 24 hours is best practice here.
  • Use that meat thermometer to insure proper cooking time.
  • Let the chicken rest for ten minutes tented with foil. This will help the juices to distribute in the meat.

Storage and Reheating

  • Store any leftover chicken in an airtight container in the refrigerator. It will keep up to 3 – 4 days.
  • Reheat in a 200 degree oven for about 10 minutes, or a quick spin in a microwave or even an air fryer at 380 degrees for a few minutes will work well to keep things nice and crispy.
  • Can you freeze Pollo Asado? Yes, you can freeze the chicken in the gallon freezer bag marinade and all. Just place in the refrigerator overnight to thaw. The chicken will continue to marinade as it thaws.
  • To Freeze Cooked Chicken: Place chicken pieces in an airtight container. Again, I like freezer safe bags because you can squeeze the air out and they lay flat for easier storage.
  • To Thaw: Thaw in the refrigerator overnight and use microwave, air fryer or low oven heat to warm up.

What To Serve It With

To complete a Mexican dinner, take a look at Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes, or Toasted Mexican Green Rice.

Craving some pasta? Chipotle Macaroni and Cheese is a good choice.

Want to keep this meal healthy? Serve with a Simple Tossed Salad or this Southwestern Salad with Black Beans.

Dessert: Try this No Bake Key Lime Pie, or Mexican Chile Brownies.

Next time you’re thinking about grilled chicken, switch things up from standard BBQ chicken and try this exciting Mexican version. Delicious and healthy, fire up the grill, marinate some chicken, and get ready to enjoy the mouthwatering flavors of this very special grilled chicken.

One of our favorite Mexican chicken dishes is Pollo en Escabeche. An exotic and exciting way to serve chicken. Here’s some more ideas.

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of mouthwatering recipes including the most popular on my site for easy Chicken Mushroom Spinach Skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pollo Asado recipe.
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5 from 2 votes

Pollo Asado, (Mexican Grilled Chicken)

Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Pollo Asado recipe. A juicy Mexican grilled chicken dinner with sheer pizzaz.
Prep Time15 minutes
Cook Time30 minutes
Marinade time4 hours
Course: Main Course Chicken
Cuisine: Mexican
Diet: Gluten Free
Servings: 10
Calories: 245kcal
Author: Lea Ann Brown

Equipment

  • Grill

Ingredients

  • 3 – 3 ½ pounds Chicken thighs and drumettes Or a Whole chicken cut up, chicken quarters or even chicken breasts. Bone in-skin on.
  • 1 bunch Cilantro tough stems trimmed.
  • 1 small Onion peeled and coarsely chopped (about 1 cup)
  • 2 cloves Garlic peeled
  • 1 – 2 medium Jalapeno peppers Stems removed. Seeds and veins removed if you want less heat.
  • ½ cup Fresh Orange Juice substitute 1 cup Naranja Agria (Sour orange juice) for this orange juice and lime juice.
  • ½ cup Fresh Lime Juice
  • 2 Tablespoons + 1 ½ teaspoon Achiote paste
  • 1 Tablespoon Kosher Salt 1 Tablespoon if using Diamond Crystal Brand and 1 ¾ teaspoon if using Morton Brand Kosher Salt.
  • Vegetable Oil For Grill
  • Lime Wedges for serving

Instructions

  • In a food processor, puree cilantro, coarsely chopped onion, garlic cloves, jalapeno peppers, stems removed, 1 cup naranja agria (sour orange juice), or ½ cup fresh orange juice plus ½ cup fresh lime juice, achiote paste and Kosher salt.
  • Place chicken in a resealable bag or large bowl and pour marinade over; turn to coat. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day.
  • Prepare a grill for indirect medium-high heat (for a charcoal grill, bank coals on one side of grill); rub vegetable oil on grill grates.
  • Remove chicken from marinade to a large platter. Letting any excess marinade drip back into bag or container. Season chicken lightly with salt.
  • Prepare a grill by preheating to 450 degrees. Oil the grates using vegetable oil.
  • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you'll be cooking over indirect and direct heat.
  • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
  • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
  • Cook chicken until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.
  • Transfer chicken to a cutting board and let rest 10 minutes before serving. Serve with lime wedges for squeezing over the chicken.

Notes

Tips for Success:
  • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
  • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly.
  • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor.
  • Use that meat thermometer to insure proper cooking time.
  • Let the chicken rest for 10 minutes tented with foil. This will help the juices to distribute in the meat.
Want to use this recipe on a whole chicken? Spatchcock a 3½–4 lb. whole chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill).

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 774mg | Potassium: 263mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg

Pollo Asado, (Mexican Grilled Chicken Asado) … It’s What’s For Dinner

Mexican Cheesecake Appetizer

By 42 Comments

This Mexican cheesecake recipe is a savory crowd pleasing appetizer. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with everyone’s favorite Southwestern ingredients.

Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

When most people hear the term “cheesecake,” they probably think of a sweet, decadent dessert. However, a savory version of this classic dish can be just as delicious, especially when it incorporates the bold flavors of Mexican cuisine.

This savory Mexican cheese cake appetizer is a great way to wow your guests with a unique and flavorful dish. It’s a perfect appetizer for a casual get-together.

And with just a few key ingredients like cream cheese, eggs, cheddar and Monterey Jack Cheese, the result is a savory and slightly spicy cheesecake that pairs perfectly with chips, crackers, or even fresh veggies.

What makes this appetizer so special is the way it combines the rich and creamy texture of a classic cheesecake with the bold and flavorful ingredients of Southwestern cuisine.

This recipe is easy to make, it’s unique, it’s a vegetarian Mexican appetizer and it’s a make-ahead appetizer that makes entertaining a breeze. Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Cheesecake.
  • Shredded Monterey Jack and Cheddar Cheese
  • Cream Cheese
  • Tortilla Chips
  • Butter
  • Chopped Chile Peppers
  • Eggs
  • Jalapeno Pepper

Ingredient Substitutions

  • Cheese: Have fun with what cheeses you choose, just make sure that they’re good melting cheeses. Add a little more heat and use Pepper Jack Cheese. Muenster Cheese is also a good choice here, as it’s creamy and wonderful when melted.
  • Chopped Chile Peppers: A 4-ounce can of chile peppers makes this a super easy recipe to make. Also try roasting a Poblano Pepper and then fine chopping it. It will add a unique layer of flavor.
  • Jalapeno Pepper: If jalapenos are simply too spicy hot for you, substitute with a Poblano Pepper. Simply remove the stem and some of the inner membrane and chop just as you would a green bell pepper. And speaking of bell peppers, a green, red or orange bell pepper would make a good sub here. You’ll just be missing out on the Southwestern heat.

Topping Ingredients

I like to keep the toppings fairly simple as to not over power the creamy cheese base of the cheesecake. I’ve used:

  • Black Olives
  • Green Onions
  • Cherry Tomatoes
  • Cotija Cheese

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

More Topping Ideas

Without going overboard, consider:

  • Chopped avocado
  • A dollop of sour cream
  • A dollop of Guacamole
  • Fine shredded lettuce
  • Pickled Red Onions
  • or even some crumbled cooked Mexican chorizo.

Step by Step Instructions … It’s Easy.

Making a tortilla chip crust for Mexican cheesecake.
Pressing a tortilla chip crust into a spring form cheesecake pan.
  • Step 1: Make the tortilla chip crust. Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  • Step 2: Press the mixture into the bottom of a springform pan. Use your hands and a small glass bowl also work well. Sprinkle on a pinch of hot chile powder (optional). Bake for 325 degrees for 15 minutes.
Mixing cream cheese and eggs to make Mexican cheesecake.
Adding ingredients to cream cheese to make mexican cheesecake.
  • Step 3: In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn’t have to be completely smooth in texture. A few cream cheese lumps won’t compromise the end texture.
  • Step 4: Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Adding cream cheese mixture to springform pan.
Mexican cheese cake in a springform pan read to bake.
  • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan.
  • Step 6: Using a spatula, carefully spread the mix over the tortilla chips crust. The crust will be a little loose, so go slow.
Baked Mexican Cheesecake.
  • Step 7: Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
Mexican cheesecake with toppings and served with chips.
  • Step 8: Garnish the Mexican cheesecake with toppings of your choice and serve with sturdy tortilla chips or crackers.

FAQ’s

Can This Be Made Ahead?

That’s the beauty of this recipe. Mexican Cheesecake can be made up to a day in advance. Simply bake and then cover with plastic wrap and refrigerate until time to use. Before serving, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Can You Freeze This Cheesecake?

Yes, once it baked, let cool then cover with plastic wrap and freeze. To serve, let the cheesecake thaw overnight in the refrigerator. When ready to serve, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Storage

Store any leftovers in the refrigerator covered in plastic wrap. It will keep in the refrigerator for up to 4 – 5 days. If you’ve topped the cheesecake with chopped avocados, remove those, they simply won’t keep. To serve leftovers, simply let the cheesecake come to room temperature for about 30 minutes.

Tips for Success

  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Chile Cheesecake, A Mexican Cheesecake Recipe

if you’re looking for a new and exciting way to enjoy cheesecake, why not give a savory Mexican cheese cake appetizer a try? With its bold and delicious flavors, it’s sure to become a new favorite in your repertoire of appetizers.

So gather some friends, whip up a batch, and enjoy the flavors of Mexico in every bite.

More Hot Cheese Appetizer Recipes

And one of our favorites for this White Queso Recipe. A big bowl of tortilla chips never had it so good.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger food recipes including the most popular on my site for Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.
Print Recipe
5 from 3 votes

Chile Cheesecake, A Mexican Cheesecake Recipe

Chile cheesecake, a Mexican cheesecake recipe. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
Prep Time20 minutes
Cook Time30 minutes
resting time5 minutes
Total Time55 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 314kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup crushed tortilla chips
  • 3 Tablespoons butter melted
  • 16 ounces cream cheese room temperature
  • 2 eggs
  • 4 ounces fire roasted diced green chiles
  • 1 fresh jalapeno cored, seeded and diced
  • 4 ounces Colby cheese shredded
  • 4 ounces Monterey Jack cheese shredded
  • Topping Options
  • ¼ Cup sour cream or crumbled cotija cheese
  • ⅛ cup chopped tomatoes
  • ⅛ cup chopped green onions
  • ⅛ cup sliced black olives
  • ½ avocado chopped

Instructions

  • Preheat oven to 325 degrees.
  • Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  • Using hands or the bottom of a small glass bowl, press the mixture into the bottom of a springform pan. Sprinkle on a pinch of hot chile powder (optional). Bake for 15 minutes.
  • In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn't have to be completely smooth in texture. A few cream cheese lumps won't compromise the end texture.
  • Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
  • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan. Using a spatula, carefully spread the cream cheese mix over the tortilla chips crust. The crust will be a little loose, so go slow.
  • Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
  • Let the cheesecake cool for about 10 minutes before adding toppings.

Notes

Serve this Mexican cheesecake at room temperature. Store any leftovers in the refrigerator for 3-4 days.
Tips for Success
  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Nutrition

Calories: 314kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 385mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg

Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer

Roast Rack of Pork with Peach Glaze

By 2 Comments

A beautifully cooked rack of pork, makes an impressive centerpiece for a special occasion meal. A simple recipe that comes with a fancy feel and so easy to make it almost cooks itself. You’ll be surprised how easy it is to prepare.

Roast rack of lamb rib served over polenta

Preparing big showy cuts of meat can be intimidating for some. However, they can be some of the easiest cuts to cook. You just have trust your oven and your digital read thermometer.

Take for instance this rack of pork. On of my favorite “showy meals” along with my recipe for Rack of Lamb with Pistachio Crust. Both are no fuss recipes where the meat is simply seasoned. For this rack of pork, we’re using salt and pepper, sprigs of rosemary and thyme and smashed garlic. Then roasted in the oven and finished with a peach glaze.

What Is Rack of Pork?

A rack of pork is actually a pork rib roast. It may also be labeled as “center cut pork loin” It comes from the rib area of the loin. It contains more fat than the pork loin which makes it a more flavorful piece of meat once cooked. Source: National Pork Board.

A rack of pork is pork’s equivalent to a standing rib beef roast, or a rack of lamb. It’s also a simpler version of a pork crown roast, which is a pork rib toast tied in a circle.

A French cut rack of pork is a show stopping dinner entree that’s not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you’ve got an impressive centerpiece for that special occasion meal.

This roast rack of pork recipe comes from a method I learned from our Chef du Cuisine in Culinary School, let’s take a look.

Ingredients You’ll Need

Ingredients-to-make-rack-of-pork
  • Fresh Sprigs, Rosemary and Thyme
  • One Eight-Rib Rack of Pork
  • Peach Jam
  • Garlic Cloves
  • Salt and Ground Black Pepper

Ingredient Substitutions

  • Herbs: Dried Rosemary and Dried Thyme Sprigs.
  • Jam: Apricot Jam or Orange Marmalade are good choices here.
  • Seasoning: Along with salt and pepper, add some Montreal Steak Seasoning. I also added Smoked Sea Salt.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Step by Step Instructions, How To Cook A Rack of Pork

Searing rack of pork in a large fry pan.
  • Step 1: Preheat oven to 425 degrees. Season the underside of the rack of pork with salt and pepper. Heat two tablespoons neutral oil in a very large fry pan. When the oil is hot, place the pork, fat side down in the pan.
Pan-seared rack of pork.
  • Sear the pork until well browned. This will take about 7 – 10 minutes. You’ll know when it’s reaching golden brown stage, as the meat will release easier from the pan. Olive oil isn’t recommended because the smoke factor is lower. You’ll get a better sear by using canola or vegetable. oil. Turn the pork over and season the seared side with more salt and pepper.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Seared rack of pork topped with fresh rosemary, thyme and smashed garlic.
  • Step 3: Place the pork seared side up on a roasting rack on a roasting pan. A rack is important because it will allow air to circulate around the meat while it’s roasting. Top the roast liberally with the fresh rosemary sprigs, thyme sprigs and smashed garlic which has been rough chopped. You can also smear Dijon mustard on the pork like I’ve done in this recipe for Tri-Tip Roast. It will simply add another layer of flavor.
Roast rack of pork on roasting pan.
  • Step 4: Cook oven roasted pork, uncovered, at 425 degrees for fifteen minutes. This will help the outside of the meat brown. Then turn down the temperature to 325 degrees and cook until internal temperature reaches 140 degrees. This will take at least an hour to 1 ½ hours. To finish, during the last twenty minutes of cook time, baste twice with the peach jam, basting ten minutes apart. Turn the oven to broil and cook until temperature reaches 145 degrees. Remove from oven and tent loosely with foil for twenty minutes.

Tip: To test internal temperature, insert digital read thermometer into a meaty spot at the thick end of the roast (away from the Frenched bones), and in between the bones. Bones cook hotter than the meat, so if you get too close to one of the bones, you won’t get an accurate reading.

For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat.

Carving rack of pork on a cutting board.
  • Step 5: Once the meat has been tented, move the pork to a cutting board and carve into separate ribs, by carving in between each rib. You can also carve by removing the meat frm the ribs before slicing. Using a sharp knife, stand the roast up and carve next the ribs bones, following the shape of the ribs. Remove the meat and then slice. Serve immediately.
How Do I Find A Frenched Rack Of Pork?

I’ve never seen a Frenched rack of pork available at my local grocery store. I can sometimes find it a Costco. And check your local specialty meat market or Whole Foods. If they don’t have it, ask them to order one for you. And make sure you ask them to “French” it.

What Does Frenched Mean?

Frenched is a culinary term for the process of cutting away fat and meat from the bone of a rib, such as a rib chop, a rack or pork, or a rack of lamb.

How Many People Will A Rack Of Pork Serve?

Unsure of how large of a roast you need? Since there are bones involved, as a rule, plan on one pound per person. In this case, the roast I purchased contained eight ribs. Slicing the roast between the ribs resulted in eight ribs serving eight people.

Should I Cover The Roast While It Cooks?

No. The seared outer crust and the method of cooking this roast fat side up will keep it nice and moist. The fat will drip down on the meat as it cooks. Covering it with a lid will only steam the meat and soften that outer crust.

What To Serve With Rack of Pork

I served this rack of pork over Polenta Cacio de Pepper, (polenta with pepper and cheese) I like this recipe from Bon Appetit where polenta is cooked in the Instant Pot. So easy!

You can also serve this over mashed potatoes, or with Baked Potatoes with a Simple Tossed Salad.

Tips for success:

  • Season the meat generously, even if you’re using just salt and pepper. And if you want season the night before cooking. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees before lowering oven temperature to 325 degrees to finish cooking.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for twenty minutes. Not only do you capture those flavorful juices inside the roast, but carving also becomes much easier.
  • You can also use Peach BBQ Sauce in place of the peach jam.

More Showy Dinner Meat Recipes For Entertaining

If you’re looking for a showy pork roast dinner, take a look at this recipe for Wine Braised Instant Pot Pork Roast. It’s an easy pressure cooker dinner that will impress.

And if you’re looking for more pork recipes, don’t miss my pork category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roast rack of lamb rib served over polenta
Print Recipe
5 from 1 vote

Roast Rack of Pork with Peach Glaze

A French cut rack of pork is a show stopping dinner entree that's not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you've got an impressive centerpiece for that special occasion meal.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 168kcal
Author: Lea Ann Brown

Ingredients

  • 1 bone in Pork Rack Roast About 4.5 pounds, frenched.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons neutral oil canola or vegetable
  • 4-5 sprigs fresh thyme
  • 4-5 sprigs fresh rosemary
  • 3 cloves garlic smashed, peeled, rough chopped
  • 1 cup Peach Jam

Instructions

  • Season the bottom side of the rack of pork with salt and pepper. Let it sit at room temperature for 1 hour, or even better, overnight uncovered in the refrigerator.
  • Preheat oven to 425 degrees.
  • In a large fry pan, heat oil until shimmering.
  • Place the pork rack fat side down and sear until browned. About 8 minutes.
  • Turn the pork over, season with more salt (smoked salt is good here) and pepper and place in a roasting pan with a roasting rack fat side up. Top with the rosemary and thyme and smashed garlic.
  • Transfer to the oven and roast for 15 minutes. Turn the heat down to 325 and cook for about 1 hour 15 minutes more. But don't trust the oven time. Use a meat thermometer inserted into a meaty section in between ribs to determine an internal temperature of 140 degrees.
  • During the last 20 minutes, (after about an hour of cook time) baste the tops and the sides of the pork rack with the peach jam twice, every 10 minutes.
  • Once the thermometer indicates the roast is at 140 degrees, turn the oven to broil. Broil until the top of the pork is browned and thermometer reads 145 degrees. This should take about 3 – 4 minutes.
  • Remove the roast to a cutting board and loosely tent it with foil. Let is rest 20 minutes.
  • Cave the meat between the bones to make individual ribs. Once carved, serve immediately over polenta or mashed potatoes.

Notes

Tips for Success:
  • Season the meat generously, even if you’re using just salt and pepper. And if you season the night before cooking, you’re basically administering a dry brine. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees. Then lower the temperature to 325 degrees.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for 20 minutes. Not only do you capture those flavorful juices inside the roast, carving becomes much easier.
  • For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat. Insert probe in the meaty part of the roast at the opposite end of the exposed ribs. 

Nutrition

Calories: 168kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 305mg | Potassium: 44mg | Fiber: 1g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.3mg

Oven Roasted Rack of Pork …. It’s Whats For Dinner

Rosemary Brie Burgers with Red Onion Chutney

By 24 Comments

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you’ve got one fabulous cheeseburger.

And if you’re burger fanatics like us, try our Black and Blue Burgers, or these Rosemary Brie Burgers.

Brie Burgers with lettuce and tomato topped with red onion marmalade.

Brie is a soft ripened cheese from France with a rich, buttery, fruity and earthy flavor. It’s a cheese that melts very easily and with that flavor profile, a perfect partner for a burger with brie.

These brie burgers are further enhanced by combining the ground beef with chopped rosemary and garlic. Add some stone ground Dijon mustard a dollop of Red Onion Chutney, which is a delicacy on its own, and you have yourself a French hamburger.

Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.

The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make brie burgers.
  • Ground Beef, 80-20 Blend
  • Onion Chutney
  • Spicy Brown Mustard
  • Fresh Rosemary and Garlic
  • Salt and Pepper
  • Lettuce
  • Tomato
  • Brie Cheese

Ingredient Substitutes

  • Ground Beef: A 20% fat blend is recommend, afterall, a higher fat level equals more flavor. Substitute a 93 – 7% blend to save on fat calories, if you’d like.
  • Onion Marmalade: Red onion chutney brings such an exciting flavor to the burger, I’d hate for you to substitute. But if you don’t want to take the time to make it, top these burgers with red onion rings or even caramelized onions.
  • Mustard: Spicy brown mustard is a great partner for the flavors in this burger. If you don’t have it, substitute Dijon mustard or plain yellow mustard.
  • Seasonings: Substitute dried rosemary and garlic powder. But please take the time to chop the dried rosemary into smaller pieces rather than mixing those rosemary spears into the beef.
  • Brie Cheese: They wouldn’t be Brie Burgers without brie cheese, but a good substitute is Gruyere or Smoked Gruyere cheese.

How to Make Brie Burgers, It’s Easy!

Mixing ingredients in a bowl to make brie burgers.
Three raw brie burgers ready to cook.
  • Step 1: In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Step 2: Shape the burger mix into 3 or 4 patties. I always like to make ⅓ pound burger patties. If you’d like you can make ¼ pound burgers and divide the meat into 4 patties.
Grilling hamburger patties on a grill.
  • Step 3: You can either grill or pan sear the burgers. No matter what method you use, plan on about 5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

Frequently Asked Questions

How Do You Make The Best Hamburger Patty?

Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

How Many Burgers Can 1 Pound Make?

The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.

How Do You Know What A Burger Is Done?

Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers for an accurate reading.

Storage

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Recipe for Burgers with Brie Cheese

I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney. It’s a quick easy recipe and when this chutney meets brie cheese, it turns into a blanket of flavor that you won’t believe.

Red onion marmalade in a yellow bowl.

More Great Burger Recipes

If you’re burger fans like us, don’t miss these popular recipes.

And don’t miss the most popular burger recipes on my site for Bison Burgers and Blue Cheese Burgers. The Bison Burgers are topped with a smoky bbq cream sauce. The blue cheese burgers have just enough blue cheese as to not over power the beefy flavor. Both burger recipes are dee-lish.

Visit my Beef Category for even more Summer grilling ideas.

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Brie Burgers with lettuce and tomato topped with red onion marmalade.
Print Recipe
5 from 3 votes

Brie Burgers with Red Onion Chutney

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you've got one fabulous cheeseburger.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3 burgers
Calories: 771kcal
Author: Lea Ann Brown

Ingredients

  • 1 recipe Red Onion Chutney
  • For The Burgers
  • 1 pound ground beef
  • 2 cloves Garlic minced, or 1 teaspoon garlic powder
  • 1 tablespoon finely chopped rosemary or 1 teaspoon dried rosemary
  • 8 slices Brie Cheese thin sliced. You can leave the rind on if you want.
  • ¼ cup Grainy Dijon mustard
  • 3 hamburger buns
  • Lettuce for serving
  • Tomato for serving

Instructions

  • 1 Recipe Quick Red Onion Chutney
  • In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Shape the burger mix into 3 patties. I always like to make ⅓ pound burger patties. If you'd like you can make ¼ pound burgers and divide the meat into 4 patties.
  • You can either grill or pan sear the burgers. No matter what method you use, plan on about 4-5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.
  • If pan searing, heat a heavy skillet over medium high heat. Once the pan is hot, add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp.
  • Add the cheese to each burger patty and cover with a lid. In just a few seconds the cheese should be melted.
  • OR: Heat a gas grill to 450 degrees. Reduce the heat to 350 degrees and then add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp. Add the cheese to each burger patty and close the lid of the grill. In just a few seconds the cheese should be melted.
  • To build those burgers, spread bottom of each bun with a smear of mustard. Add a leaf of lettuce, a slice of tomato and then top with a burger patty. Top each burger with a pinch of Red Onion Chutney and then the top bun. Serve immediately.

Notes

Tips for Success: 
  • The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
  • And don’t over work the meat when mixing and making patties. This will cause the hamburgers to be tough and dense.
Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

Nutrition

Calories: 771kcal | Carbohydrates: 24g | Protein: 47g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1012mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 5mg

Brie Burgers with Onion Chutney …They’re what’s for Dinner.

Recipe adapted from Delish.com