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Homemade Peach Ice Cream Custard Style

By 5 Comments

Fresh homemade peach ice cream is truly one of Summer’s biggest treats. With simple ingredients, peaches and cream is simply an irresistible combination.

Once our Colorado peaches arrive, it’s time to put them to good use. My first project is always this homemade Peach Ice Cream recipe. More favorites are Vanilla Roasted Peaches, and Freezer Peach Jam.

And don’t forget to use them in savory dishes like Pork Medallions in Bourbon Peach Sauce or this Peach Pizza with Bacon and Jalapeno.

Homemade peach ice cream in a waffle cone.

There’s not a more fun kitchen project in the Summer than making rich and creamy homemade ice cream. And when fresh peaches are in season, Homemade Peach Ice Cream is truly a special treat.

With simple ingredients, peaches and cream are a flavor combo made in heaven.

As with any homemade ice cream recipe that I make, you’re actually making a frozen custard for your ice cream base.

Dairy, sugar and eggs are combined stove top to make a thick luscious custard, which will sit overnight in the refrigerator before it’s ready for the ice cream maker.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make homemade peach ice cream.
  • Whipping Cream or heavy cream.
  • Peaches
  • Milk, preferably whole milk as opposed to reduced fat.
  • Sugar
  • Vanilla Extract
  • Egg yolks

Step by Step Instructions – It’s Easy

Two egg yolks and sugar in a bowl.
Whisking sugar and egg yolks together to make homemade peach ice cream.
  • Step 1: Start making the ice cream custard by combining three egg yolks and sugar.
  • Step 2: Using a whisk, blend until smooth.
Making custard for homemade peach ice ccream.
Tempering eggs to make homemade peach ice cream.
  • Step 3: Warm the milk stovetop in a small pan until nice and steamy but not boiling or even simmering.
  • Step 4: Slowly add some of the warm milk to sugar and egg mixture continuing to whisk. This will temper the eggs, meaning the hot mixture will not cook them.
Making a custard in a saucepan to make homemade ice cream.
Adding vanilla and cream to milk egg mixture to make peach ice cream.
  • Step 5: Pour mixture egg and milk mixture back in the pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Step 6: Let cool to room temperature add cream, and vanilla. Stir to combine and place in refrigerator overnight.
Simmering peaches for easy peeling.
Boiled peaches in an ice bath for easy peeling.
  • Step 7: Prepare the peaches. What’s The Easiest Way To Peel Peaches? Drop peaches into a sauce pan of simmering water. Let them simmer for a minute or two and then place them into an ice bath. The skins will literally fall right off. Make sure you’re using ripe peaches for this to work.
Chopped peaches on a white cutting board to make homemade peach ice cream.
  • Step 8: Rough chop the peaches and set aside. Using fresh peaches that are ripe are a key to the pure fresh peach flavor in this recipe.
Adding custard to an ice cream maker cylinder to make homemade ice cream.
Adding peaches to ice cream custard in an ice cream maker.
  • Step 9: Pour the ice cream mixture into the cylinder of your ice cream machine.
  • Step 10: Add cut up peaches to the ice cream mixture in the cylinder and follow directions on the ice cream maker to churn the ice cream.

Tips For Success

  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve ice cream. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.
  • Important: Start the motor of the ice cream maker before adding ice cream base. Place the frozen cylinder into the ice cream maker and start the motor. THEN add the ice cream base and peaches. If you add the ice cream before starting the motor, the ice cream will freeze to the sides of the maker. Believe me, it’s somewhat of a mess.
How Long Is Homemade Ice Cream Good For

This homemade peach ice cream will keep in the freezer for 2 weeks. It doesn’t last as long as store purchased ice cream as this contains pure fresh ingredients with no preservatives or additives to keep it from crystalizing.

Can I Make Custard Ice Cream with Half and Half?

You can, however the lower fat content will keep it from being as creamy and luscious.

Why Do I Have To Refrigerate the Ice Cream Base Overnight?

Its a step in every egg-based ice cream recipe. This step is used for custard based ice cream recipes, not Philly-style or other egg-free ice cream bases. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.

Can I Use Frozen Peaches?

Yes. I routinely keep frozen fresh peaches (chopped) in the freezer. Separate the pieces as much as you can, or if using frozen peach halves or slices, chop them before adding to the ice ream. Simply add them to the ice cream while they’re still frozen.

Recipe For Homemade Peach Ice Cream

Two homemade peach ice cream cones laying on their side.

When it comes to dessert recipes, ice cream is hands down my favorite. And we love this homemade peach ice cream recipe. This may be our favorite ice cream of the season.

Nothing says Summer like homemade ice cream. Give this recipe a try, your kids will love it.

Here Are Some More Of Our Favorite Recipes Using Colorado peaches

And don’t miss my category for Palisade Peaches Recipes. You’ll find lots of great ways to use up fresh Summer peaches, including the most popular on my site for Pork Tenderloin Medallions with Bourbon Peach Compote.

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.

Homemade peach ice cream in a waffle cone.
Print Recipe
5 from 1 vote

Homemade Peach Ice Cream Recipe

Use fresh peaches to make this classic peach ice cream recipe
Prep Time10 minutes
Cook Time15 minutes
Resting Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 4 whole egg yolks
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 5 peaches peeled and chopped

Instructions

  • Warm the milk in a small saucepan over medium low heat. Let it get nice and steamy, but don't let it simmer or boil. This is important.
  • While the milk is warming, whisk the eggs with the sugar in a separate bowl.
  • Slowly add some of the warm milk to sugar mixture, whisking as you do so.
  • Pour the egg/milk mixture back in the saucepan pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Let cool to room temperature add cream, and vanilla. Place pan in refrigerator, covered with lid or plastic wrap. Let the mixture sit overnight.
  • Important: When you're ready to churn the ice cream, remove the frozen ice cream maker cylinder from the freezer, place it in the maker base and start the motor. Never add the ice cream before the cylinder is turning. The ice cream will freeze to the sides of the bowl and you'll have a mess. And I'e read that you could damage the ice cream maker.
  • Add the ice cream base and then add chopped fresh peaches. Follow directions on ice cream maker for churning.

Notes

Tips for Success: 
  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • Don’t skip the overnight refrigerator step. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.

Nutrition

Calories: 341kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 40mg | Potassium: 273mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

Homemade Peach Ice Cream … It’s What’s For Summer

Vanilla Roasted Peaches With Mascarpone Cheese

By 24 Comments

Vanilla Roasted Peaches is a beautiful and easy Summer peach dessert recipe. Peaches are roasted in a vanilla butter sauce then placed in an angel food dessert cup and topped with mascarpone cheese. Garnished with raspberries and mint = restaurant quality easy baked peaches dessert.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.

Colorado Western Slope Peaches are making abundant appearance in our grocery stores, farmer’s markets and our kitchen. Beautiful fuzzy fruit full of wonderful juicy flavor. 

We’ve been cherishing every single bite. With our record-breaking hot summer temperatures and traditional Colorado cool evenings, this year’s crop has seemed even better than ever.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Why We Love This Recipe

If you’re looking for Desserts with Mascarpone Cheese, and sweet mascarpone recipes you’ve got to give this baked peaches recipe a try.

This easy dessert is one of my favorite things to make during peach season.

Simple fresh flavors that work so well together. Caramelized peaches flavored with vanilla, lemon and butter and topped with a big dollop of creamy mascarpone cheese most certainly makes for a wonderful treat.

Where I Learned To Make This Recipe

Years ago, Whole Foods Market was featuring Colorado peaches and serving up bite-sized servings of this roasted peaches dessert during an in-store demo for easy desserts using fresh peaches.

Quite a frenzied crowd had gathered, but with persistence, I managed to get a dribble by dribble description of how to make this at home.

Easy to make, let’s take a look:

Ingredients You’ll Need

Ingredients to make roasted peaches with mascarpone.
  • Fresh Raspberries
  • Fresh Peach Halves
  • Lemon
  • Butter
  • Sugar
  • Mascarpone Cheese
  • Vanilla
  • Dessert Shells

Ingredient Substitutions

  • Raspberries. Substitute strawberries, blueberries or blackberries for the raspberries.
  • Sugar: For a richer vanilla butter sauce, substitute brown sugar or even maple syrup for the granulated white sugar.
  • Mascarpone Cheese: Substitute whipped cream or Cool Whip for the Mascarpone. A dollop of vanilla ice cream would also be a sweet treat. Try Greek Yogurt for a healthier option.
  • Dessert Shells: You can also use a slice of Angel Food Cake in place of the Dessert Shells.

Roasted Peaches with Mascarpone – How To

Making vanilla glaze for roasted peaches in a baking dish.
Fresh peach halves in a butter vanilla glaze.
Baked roasted peaches in a vanilla butter sauce.
  • Step 1: Preheat that oven. We’re going to get that oven nice and toasty to caramelize the peaches. Preheat the oven to 400 degrees.
  • Step 2: Prepare the vanilla flavoring for the peaches In a shallow baking dish or baking sheet pan, combine melted butter, lemon juice, sugar and vanilla. Add peeled and pitted peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Step 3: Baby those peaches. Roast until peaches are tender and cooking liquid is syrupy, 15 – 20 min, brushing with cooking liquid halfway through.

How To Build This Dessert

A vanilla dessert shell on Versace dessert plate.
Roasted peach half on a vanilla dessert shell.
  • Step 1: Place the vanilla dessert shells on dessert plates.
  • Step 2: Place a roasted peach cut side up on each dessert shell.
A roasted peach on a vanilla dessert shell topped with mascarpone cheese.
Roasted peaches with mascarpone cheese on a dessert shell drizzled with vanilla butter sauce.
  • Step 3: Top each peach with a dollop of mascarpone cheese.
  • Step 4: Drizzle each dessert with a big spoonful of the vanilla butter sauce from the baking pan.
Vanilla roasted peaches with mascarpone cheese and raspberries.

Presentation Tip

Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.

What’s The Easiest Way To Peel Peaches?

Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Remove peaches from the water, place in an ice bath and the skins will fall right off.Simmering peaches for easy peeling.Boiled peaches in an ice bath for easy peeling.

How To Store Left Over Roasted Peaches?

These baked peaches will store easily and are delicious the next day. Place roasted peaches in an airtight container and store in the refrigerator for up to 3 – 4 days. Microwave them individually for about 30 seconds to warm them up.

Can This Recipe Be Made Ahead?

You can roast the peaches up to a couple of days in advance. Store the peaches and the syrup in an air tight container. Either bring the peaches and syrup to room temperature, or microwave in 15 second increments until the syrup is back to melted stage and peaches are warm. Proceed with the recipe.

Recipe for Roasted Peaches with Mascarpone Cheese

I hope you give this easy mascarpone dessert with baked peaches recipe a try. It’s a lovely fresh peach recipe for entertaining. And it’s easy.

More Peach Dessert Recipes

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of great recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for Cream Cheese Flan.

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.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.
Print Recipe
5 from 2 votes

Vanilla Roasted Peaches with Mascarpone and Raspberries

An easy restaurant quality peach summer dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 1742kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons fresh lemon juice 1 lemon
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 whole peaches firm/ripe/halved
  • 8 ounces mascarpone cheese room temperature
  • 1 pint raspberries
  • 4 Vanilla dessert shells

Instructions

  • Preheat oven to 400 degrees.
  • In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add fresh peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Roast until peaches are tender and cooking liquid is syrupy and starting to turn a golden color. 15 – 20 min. Brush with vanilla butter sauce halfway through.
  • Place a roasted peach in a dessert shell. Fill the center with a dollop of room temperature mascarpone cheese. Drizzle some of the vanilla butter sauce. Garnish with mint leaves and scatter a few raspberries around the dessert shell.

Notes

Presentation Tip: Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.
Best Way To Peel Peaches: Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Drain and when cool enough to handle, the skins will fall right off.

Nutrition

Calories: 1742kcal | Carbohydrates: 143g | Protein: 32g | Fat: 113g | Saturated Fat: 53g | Cholesterol: 140mg | Sodium: 843mg | Potassium: 179mg | Fiber: 21g | Sugar: 25g | Vitamin A: 1008IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 27mg

Vanilla Roasted Peaches with Mascarpone and Raspberries…It’s What’s for Dessert.

Grilled Southwest Ground Chicken Burgers, Juicy and Flavor Packed

By 18 Comments

Juicy, and packed with bold Southwest flavor, these ground chicken burgers with green chile peppers prove that chicken burgers don't have to be bland or boring. Roasted green chiles bring just the right amount of heat, and with warm spices, you’ll want to make this again next week.

Southwest Grilled Ground Chicken Burgers served with watermelon and tomato.

Why You’ll Love These Grilled Chicken Burgers

  • These burgers stay juicy on the grill.
  • They are just right spicy in a warming sort of way.
  • The flavor is bold enough that you don't need a mile of toppings to make them interesting.
  • I've made a lot of chicken burgers that felt like a sad compromise to beef burgers. These aren't that. They taste like something you'd actually crave, not something you eat while wishing you'd made beef burgers instead.

How to Keep Ground Chicken Burgers Juicy On The Grill

Ground chicken burgers have a notorious reputation for having a rubbery, dry texture. I’ve made some of these, and here’s what I’ve done to correct that.

  • I’ve added moisture directly to the ground chicken meat, rather than brushing it on the ground chicken patties once they hit the grill. Adding a vegetable with high moisture content, like roasted chopped Hatch Chile peppers will keep these burgers nice and moist, and bring Southwestern flavor. This combination also creates a flavor combo that doesn’t fall flat.

Ground Chicken Burgers That Won’t Fall Apart On The Grill

It’s been my experience that you can’t just form ground chicken into patties and expect them to behave like a beef burger one they hit those hot grates or your indoor grill pan. Ground Chicken is much softer than ground beef and has a tendency to fall apart. I’ve added Panko bread crumbs to the ground chicken mixture. It’s an easy trick, and along with a quick trip to the refrigerator will insure a solid chicken burger patty recipe that will stay together.

The chicken burgers will cook up like a charm, lets get started.

Ingredients For Grilled Southwest Chicken Burgers

Some recipes can drop a spice list on you that reads like a scavenger hunt list. Here’s what matters for a flavorful Southwest chicken burger.

ingredients to make ground chicken burgers.
  • Ground Chicken: I like to use a package of ground chicken labeled “ground chicken”. Its a mix between breast and dark meat, providing a little more fat and flavor. Ground chicken breast will work well here also.
  • Chile Peppers: Use roasted, peeled, seeded and chopped Hatch Chile Peppers. You can purchase canned, which are readily found on the Mexican aisle at the supermarket. I keep a stash of fresh roasted chile peppers in my freezer. If you don’t have access to chile roasters each Fall, you can order them directly from The Hatch Chile Store. They’re a great resource for all things related to New Mexico Hatch Chiles.
  • Seasonings: Cumin brings an earthy and almost smoky flavor to these burgers and cilantro a bright grassy citrus note.
  • Fat, Moisture and Binder: Mayonnaise, Dijon and Panko Bread Crumbs.

Ingredient Substitutions

  • Cilantro: If you simply don’t like cilantro, just omit it.
  • Dijon: Substitute regular yellow mustard for Dijon.
  • Mayonnaise: Substitute Sour Cream for extra tang. Or be brave and use Chipotle Mayo in it’s place.

Tip: On Cleaning Roasted Chile Peppers: Friends don’t let friends use water to remove the blistered skins off roasted chile peppers. Just scrape the skins off with your hands. If you rinse them with water, you’re washing away some of that smoky flavor that we all love.

How to Make Ground Chicken Burgers

Ground chicken and ingredients in a bowl to make ground chicken patties.
Ground chicken meat ready to make chicken patties.

How To Shape Chicken Burger Patties So They Don’t Fall Apart

  1. Step 1: Combine ground chicken, cumin, chopped chiles, chopped cilantro, bread crumbs and salt and pepper. 
  2. Step 2: Using your hands to gently mix until well combined. Don’t over mix or over work the patties, this will cause the meat to pack together which will result in a rubbery texture. Gently form them meat into patties until you feel they are holding together well.

Tip” Hands are always the best tool for mixing ground meat. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meat mixture to be dry and too dense in texture = rubbery end result.

Ground chicken burger patties.
Cooking ground chicken patties stove top in a grill pan.
  1. Step 3: Divide the meat mixture into four patties. Important: Refrigerate the ground chicken patties for 30 minutes before grilling. This will help them firm up and bind together and keep them from falling apart on the grill.
  2. Step 4: Brush grill grates or grill pan with oil and grill burgers, flipping a few times, until good grill marks are present.

How Long To Grill Ground Chicken Burgers

Internal Temperature and Food Safety: Grill ground chicken patties until good grill marks are visible and instant read meat thermometer reads 165 degrees internal temperature. About 8 – 10 minutes.

Best Buns and Best Toppings for Southwest Chicken Burgers

  • Toppings: You don’t need much. Avocado. Crisp lettuce and a slice of tomato. Maybe grilled onions. Keep it simple. The burger already has personality. Let it show.
  • Buns: Choose a regular hamburger bun that's soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and their high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.
  • Best Way To Toast A Hamburger Bun: Just smear the inside of each bun with a little butter, margarine, or even a thin smear of mayonnaise (preferred). Place each bun half, oiled side down in the fry pan or on the grill until they're starting to toast. No need to scrape out the skillet to toast buns, those tiny bits of left over meat will add flavor.

Tips for Grilling Chicken Burgers Without Sticking or Drying Out

  • Don’t skip the green chiles. Vegetables have a high water content and will help bring moisture and texture to that chicken burger. Example. This recipe contains chopped Hatch Chile Peppers. Or you can use small diced bell peppers. Sautee them until soft before adding them to the chicken patties.
  • Oil The Grates: Oiling the grill grates will keep these chicken burger patties from sticking. Heat the grill, then use tongs and an oil soaked paper towel to wipe the grates. A high smoke point oil like canola or avocado oil work well here.
  • Don’t cook them to death! They’ll dry out. Start with a high temperature to develop a sear, cooking about a minute or so each side, lower heat and finish cooking the burger. Please remember that chicken should be cooked to an internal temperature of 165 degrees. Use a digital meat thermometer to determine temperature.
  • Add tomato and lettuce to your chicken burger bun, they will bring a juicy slice of moisture to the overall experience.

The French get involved for a delicious finish to this recipe. A mixture of Dijon and mayonnaise make a great condiment for chicken burgers.

Ground Chicken vs Ground Turkey for Southwest Burgers

Both work. They're just different.

Chicken stays softer and juicier and ground turkey has more structure. I reach for chicken when I want tenderness and bold seasoning. Turkey when I want a sturdier bite. No wrong answer. Just preference. Check out my recipe for Turkey Burgers For The Grill for instance.

What To Serve It With

Think easy! Grilled corn, a quick slaw, a fresh salad with one of our favorite easy vinaigrettes, Red Wine Vinegar Salad Dressing. Or roasted potatoes like these Smashed Chimichurri Potatoes. Sides should keep up but not steal the show.

FAQ’s

Do I Need Eggs or Breadcrumbs in Chicken Burgers?

In my opinion the answer to this question is yes and no. I’ve made many a chicken burger patty and my most successful chicken burgers have contained a binder. For my recipe Panko breadcrumbs keep those burgers from falling apart without the addition of egg. I’ve not had good success using egg in chicken burgers.

How Spicy Are Southwest Chicken Burgers?

That’s the beauty of cooking with chile peppers. You can purchase mild, medium or hot. I find that a medium heat pepper are more flavorful than mild and without being too aggressive with spicy heat. Choose according to your heat tolerance, you’re in control of the spice level.

Can I Cook These Stove Top Or In A Grill Pan?

Absolutely yes. When my outdoor grill is in hibernation for the winter, I cook these stove top using a cast iron skillet, or better yet (for grill marks) a cast iron stove top grill pan. No need for any adjustments to the cooking time.

Make Ahead, Storing and Reheating

  • Make Ahead: Since this recipe calls for the ground chicken patties to rest in the refrigerator for at least 30 minutes before cooking, this is an excellent candidate for make ahead chicken burgers. Make these up to a day ahead, cover tightly with plastic wrap and store in the refrigerator until ready to grill.
  • Storage: For just the two of us, I make the chicken patties, then cook just two and freeze the other two raw patties to cook at a later date. If you have leftover cooked chicken burgers, store them in the refrigerator for up to 4 days. I like to microwave them to reheat and the 50% power feature on the microwave is your best friend. Place a chicken patty on a microwave safe plate and heat in 30 second increments until warm enough to eat. This lower/slower method avoids any food explosions and will keep the burgers from drying out.
  • Freezer: It’s easy to freeze uncooked chicken burger patties. Just wrap them individually in plastic wrap or a freezer zip lock bag and freeze for up to 3 months. Be sure to label and date the container. Let them thaw overnight in the refrigerator and grill the next day. You can also freeze cooked patties and reheat using my microwave method above.

Recipe for Southwest Ground Chicken Burgers

Green chile chicken burger on a sesame bun with red leaf lettuce.

These homemade chicken burgers are easy enough for a weeknight meal and so satisfying with flavor. They may just be the perfect ground chicken burger.

And if love Southwestern style burgers, don’t miss my recipe for New Mexico Tortilla Burgers. Easy and full of flavor.

More Popular Burger Recipes

And if you’re looking for more Burger recipes, check out my category for Hamburger Recipes. You’ll find lots of great recipes, including one of the most popular on my site for Jalapeno Steak Sauce Burger.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

This recipe is adapted from a Martha Stewart recipe = always reliable.

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.

Southwestern grilled ground chicken burgers served with watermelon.
Print Recipe
5 from 5 votes

Grilled Southwest Ground Chicken Burgers

How to grill chicken burger patties to stay moist and without falling apart. Jazz up those Summer burgers with these Grilled Southwest Ground Chicken burgers.
Prep Time15 minutes
Cook Time10 minutes
Refrigeration time30 minutes
Total Time55 minutes
Course: Main Course Chicken
Cuisine: Southwestern
Servings: 4
Calories: 386kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground chicken Either ground chicken breast, or ground chicken (combo of breast and thigh meat)
  • ½ teaspoon ground cumin
  • 6 large Roasted Hatch Chile Peppers tops and skin removed, chopped (or two cans diced green chile, drained)
  • ¼ cup cilantro leaves fine chopped
  • ½ cup Panko bread crumbs or fresh bread crumbs, chopped well.
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • Canola oil for brushing
  • 1 tomato sliced
  • leaf lettuce Soft lettuce like red leaf, butter or bibb
  • 4 Hamburger Buns toasted
  • 2 tablespoons mayonnaise or sour cream.
  • 1 tablespoon Dijon mustard

Instructions

  • Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper.
  • Using your hands, gently mix and divide into 4 patties. Important: Refrigerate the ground chicken patties for 30 minutes before grilling. This will help them firm up and bind together and keep them from falling apart on the grill.
  • Heat grill to medium high, or heat a grill pan over medium high heat stove top. Then use tongs and an oil soaked paper towel to wipe the grates. A high smoke point oil like canola or avocado oil work well here.
  • Grill chicken burgers, flipping a couple of times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 – 10 minutes.
  • Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.

Notes

Substitute Chipotle Mayo for regular mayo and mustard combo.

Tips for Grilling Chicken Burgers Without Sticking or Drying Out

  • Don’t skip the green chiles. Vegetables have a high water content and will help bring moisture and texture to that chicken burger. Example. This recipe contains chopped Hatch Chile Peppers. Or you can use small diced bell peppers. Sautee them until soft before adding them to the chicken patties.
  • Oil The Grates: Oiling the grill grates will keep these chicken burger patties from sticking. Heat the grill, then use tongs and an oil soaked paper towel to wipe the grates. A high smoke point oil like canola or avocado oil work well here.
  • Don’t cook them to death! They’ll dry out. Start with a high temperature to develop a sear, cooking about a minute or so each side, lower heat and finish cooking the burger. Please remember that chicken should be cooked to an internal temperature of 165 degrees. Use a digital meat thermometer to determine temperature.
  • Add tomato and lettuce to your chicken burger bun, they will bring a juicy slice of moisture to the overall experience.
Variation: lightly brush tomato slices with oil and while you’re toasting the buns, toast the tomato until grill marks appear.

Nutrition

Calories: 386kcal | Carbohydrates: 39g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 539mg | Potassium: 810mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 4mg

Hatch Green Chile Ground Chicken Burgers … They’re what’s for Dinner.

Coyote Corn, Southwest Corn With Jalapenos

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This Southwest Corn, aka Coyote Corn, is so good that once you serve it to the pack, they’ll be howling for more. Sweet corn, jalapeno peppers and sun-dried tomatoes come together for a fabulous side dish.

Skillet fried corn with sun dried tomatoes, onion, and garnished with cilantro.

What You Can Expect From This Recipe

Bold and earthy sundried tomatoes surprise themselves by complimenting the sweetness of the corn and pickles. The jalapeno peppers bring the excitement and the sliced green onions are a natural lively and crunchy addition. 

The combination of flavors wrap around each other with creamy help from the melted butter and starch from the corn. 

The cilantro topping is the icing on the cake for us. A Southwest Corn sidedish that we make over and over.

For this recipe I used fresh Colorado sweet corn that I had tucked away in the freezer, a  combination of Silver Queen and Super Sweet varieties purchased from the farmer’s market. But you can make this with frozen sweet corn or canned corn.

It’s a very unique corn side dish recipe that is big on flavor. So grab that cast iron skillet and let’s get started.

This recipe comes from from a series of my favorite cookbooks. Our Denver Junior League Cookbooks. Award winning cookbooks that give us a goldmine of recipes that reflect Colorado’s casual style of living, rich heritage and natural bounty.

Let’s take a look:

Ingredients You’ll Need

Ingredients To Make Southwestern Skillet Corn.
  • Sweet Corn. Use either frozen corn, or fresh corn that’s been removed from the cob.
  • Green Onion.
  • Cilantro.
  • Sun-dried Tomatoes. I prefer the ones that come in a bag. They’re softer in texture.
  • Jalapeno Peppers. The backbone to this Southwestern corn recipe.
  • Butter. Salted or unsalted will work good here.
  • Bread and Butter Pickles.
  • Basil. Dried or fresh basil will work here.

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.

Ingredient Subs and Swaps

  • Green Onion: You most certainly can substitute chopped sweet onion for the green onion. Vidalia onions would be delicious here.
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano peppers, or even a bell pepper.
  • Pickles: I’ve used bread and butter pickles for this recipe as well as spicy style bread and butter pickles. Both are a delicious addition to this Southwest corn recipe.
  • Butter: For a healthier version, substitute olive oil for the butter. And for an even more decadent version, use bacon grease in place of the butter.

Step by Step Instructions – It’s Easy

Frying corn for skillet corn with sun-dried tomatoes.
Adding ingredients to skillet fried corn.
  1. Step 1: In a medium skillet, heat butter over medium high heat until foam subsides. Add corn and sun-dried tomatoes and cook, stirring frequently for about five minutes.
  2. Step 2: Add jalapeno peppers and pickles.
Fried corn topped with sliced green onions and served in a cast iron skillet.
  1. Step 3: Season with salt and pepper. Place in a serving bowl and toss in basil and green onions. I like to serve it in a cast iron skillet for a rustic presentation. Top with cilantro and serve.

Tips And Variations

  • Preheat your skillet: Get that skillet nice and toasty over medium high heat before adding the butter. Once you add the corn, this will help the corn start cooking quicker and help seal in flavor and texture. If the pan is only warm, the corn will release moisture rather than start cooking. And use a heavy bottomed pan like a cast iron skillet.
  • Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
  • Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
  • Add More Flavor: This Southwest Corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
  • Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
  • Cheesier: Once the dish is complete, stir in a couple of tablespoons of cream cheese and blend, or garnish with crumbled Cotija Cheese.

Southwest Corn FAQ’s

What’s The Easiest Way To Remove Kernels From Fresh Corn?

If you’re using fresh corn for this recipe, the easiest way to remove those kernels from the cob is to grab your bundt pan. Shuck the corn and remove all of the silk strands that are still clinging to the fresh corn. Place a cob on the the cylinder piece of the bundt pan. Using a sharp knife, start at the top of the cob and slice straight down, cutting the kernels from the cob. Turn the cob and repeat until all kernels are removed. The kernels will fall into the belly of the bundt pan. Works so much better than using a plate to catch those kernels.

Can This Recipe Be Made Ahead

This recipe is best served as soon as it cooks. If made ahead and then attempting to reheat, will cause the corn to toughen.

Can I Make Southwest Corn with Canned Corn?

Yes you can, however make sure you drain the corn well. While the corn is in the colander use a paper towel to pat and absorb even more of the moisture.

What To Serve With It

Coyote Corn served as a welcome side dish for this main dish bison steak dinner. Alongside fiery Mexican Micheladas. We love Southwest corn with any grilled burger like this Steakhouse burger, or even Chicken Kabobs.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Rice and Cheese Casserole.

And don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

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.

Southwest corn with jalapeno peppers.
Print Recipe
5 from 1 vote

Coyote Corn, Southwest Corn Recipe

A great Southwestern recipe for fresh sweet corn.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Southwestern
Diet: Gluten Free
Servings: 4
Calories: 160kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons butter
  • 16 ounces frozen corn kernels or 3 cups fresh corn kernels
  • ¼ cup sun-dried tomatoes chopped
  • 3 Tablespoons jalapeno pepper chopped
  • ¼ cup bread and butter pickles chopped, a spicy brand is better
  • 3 Tablespoons fresh basil fine chopped, or 1 tablespoon dried basil
  • ⅓ Cup green onions thin sliced, including green tops
  • cilantro for garnish

Instructions

  • In a medium skillet, heat butter over medium high heat until foam subsides.
  • Add corn and sun-dried tomatoes and cook, stirring frequently for about five minutes.
  • Add jalapeno peppers and pickles. Season with salt and pepper. Stir and cook for 1 minute to blend heat and flavors.
  • Place in a serving bowl and toss in basil and green onions. Serve warm or at room temperature. Garnish with a sprig or chopped fresh cilantro.

Notes

Tips for Success
  • Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
  • Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
  • Add More Flavor: This Southwest corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
  • Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
To make this recipe with canned corn. Use three 15 ounce cans of yellow sweet corn. Drain the corn well and pat dry with a paper towel before adding to the pan to fry. 

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg

 Southwest Corn … It’s What’s For Dinner.

Steakhouse Burgers with Fry Sauce

By 3 Comments

Looking for the ultimate steakhouse burger recipe? These classic steakhouse burgers are fully loaded with flavor using a special mix of seasonings. And becomes even more special by adding a drizzle of Fry Sauce. You’ll flip your lid over the combo of flavors.

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

Steakhouse burger with fry sauce served with onion rings.

What You Can Expect From This Recipe

Hands down, burgers are my absolutely my all-time favorite food. And for me, the best burgers one can eat, are from restaurants that cook them on a flat-top grill. Or from a good steakhouse that uses an open flame.

And speaking of that good steakhouse burger, don’t you wonder why they’re so good? And exactly what makes a burger a steakhouse burger?

What Is A Steakhouse Burger?

What makes a steakhouse burger different that a plain everyday burger? A good steakhouse will use high quality beef and will grind their own blends to create their “signature” burger. Cuts like sirloin, chuck and even short ribs. Plus they all have their own special seasoning blend secrets.

Home meat grinders are certainly available for us home cooks to grind and blend meats. However, if we season ground beef properly and purchase an 85% lean product, there’s no reason we can’t turn out a great steakhouse burger in our own kitchen.

My version is here has taken a cue from a very popular upscale steakhouse here in Denver. When inquiring “why is your burger so good?” They filled me on on their secret seasoning, which isn’t so secret after all, it’s simply a Montreal Steak Seasoning Burger.

Toppings For Steakhouse Burgers

I’ve had steakhouse burgers with a wide variation of toppings. And sometimes with so many that the burger patty gets lost, or is very difficult and messy to eat. Keep those toppings simple with a slice of fresh tomato and a crisp leaf of lettuce.

And they shared their recipe for Steakhouse burger sauce that blends well with the flavor of the burger without overwhelming it.

Let’s take a look at this restaurant worthy burger recipe.

Table of contents

Ingredients You’ll Need

Ingredients to make steak house burgers.
  • Burger Buns
  • Ground Beef: For the ultimate steakhouse burger, head to your local butcher shop and pick up a blend of their burger blend. This can be a blend of ground chuck, short ribs and brisket. And will routinely be ground in a coarse texture.
  • American Cheese: You simply can’t beat a processed cheese for ultimate melting power. You can purchase a package of wrapped American cheese in the cheese section, or better yet, purchase a few slices at the deli counter at the supermarket. You can choose the customary orange or try sliced white American cheese for a change.
  • Mayonnaise
  • Ketchup
  • Steak Sauce: Use your favorite brand.
  • Spicy Brown Mustard
  • Prepared Horseradish
  • Montreal Steak Seasoning

What Are The Best Buns For Burgers?

Stick with a bun that’s soft and squishy. Use a good quality sesame seed burger bun or try a classic potato bun. These choices offer a bun that won’t fall apart, but maintains a soft texture that you can easily bite through.

A lot of steakhouses like to use Brioche buns for their burgers, but I find they lack structure and fall apart easily. And with the extra butter and sugar in Brioche buns make them rich, sweet and cake like.

Ingredient Subs and Swaps

  • Cheese: Processed American cheese slices are such a great cheese for burgers. The cheese melts quickly and evenly and is creamy in texture. You could also use Pepper Jack slices or Muenster cheese, or even a thin slice of sharp cheddar.
  • Steak Seasoning: Seems like Montreal Steak Seasoning is king for seasoning beef, but feel free to substitute your favorite seasoning here.

Tools You’ll Need

  • To cook these burgers indoors: A grill pan, or a cast iron skillet.
  • Or cook these burgers on an outdoor grill. Use a griddle or flat-top insert to turn your grill into a flat-top grill.
  • Two mixing bowls to blend the beef and to make the burger sauce.

Step by Step Instructions

Ingredients to make fry sauce for steakhouse burgers.
Fry Sauce for steakhouse burgers.
  1. Step 1: Begin by making the special steakhouse burger sauce, or Fry Sauce (aioli). In a small bowl, add the mayonnaise, horseradish, ketchup and spicy brown mustard.
  2. Step 2: Using a whisk, blend until ingredients are combined and the sauce is smooth and creamy.
Ground beef and ingredients to make steakhouse burgers.
Ground beef mixture ready to make steak house burger patties.
  1. Step 3: Season the hamburger. Add the ground beef to a bowl. Sprinkle in the Montreal Steak Seasoning and the steak sauce.
  2. Step 4: Using your hands, gently combine the ingredients into the ground beef.
Steakhouse burger patties on a white plate.
  1. Step 5: Divide the meat into 4 pieces. Using your hands, form the hamburger patties. You can either for four patties to make ¼ pound burgers, or three patties to make larger ⅓ pound patties.

Pro Tip: Use a kitchen scale to weigh each piece of meat to evenly divide the patties.

Grilling hamburger patties on a grill.
  1. Step 6: Preheat a grill to 500 degrees. Then lower to 350 – 400 degrees. Add the steakhouse burger patties and cook for 5 – 6 minutes. Then turn patties and cook for an additional 5 – 6 minutes on the second side.

Note: Burgers should be cooked to a safe internal temperature of 160 degrees to destroy harmful bacteria that may be present. Use a digital read thermometer to make sure they’ve reached that safe temperature. Source: U.S. Dept of Agriculture.

Tips to make a great hamburger patty.

  • Keep the ground beef in the refrigerator until you’re ready to use it. Cold ground beef is easier to work with and will form patties that will stick together better.
  • Handle to beef as little as possible. Gently and quickly form the meat into a patty The heat of your hands can compromise the texture and may cause the beef to fall apart or to become too compact. A hamburger patty that is too tightly formed will cause it to be less juicy in texture.
  • Patties will shrink slightly when cooked. Flatten the patties so that they’re slightly larger than the bun you’re using.
  • Some burger aficionados like to press a small thumb print indent into the center of the burger before placing it on the grill. The purpose is so that the burger will not swell while it cooks and will help the burger cook more evenly. I’ve never gotten into the habit of doing that.

Pro Tip: Don’t forget to toast that burger bun. Butter top and bottom of each bun. Grill or pan sear until bread is toasty. A toasted bun will take a steakhouse burger from good to great.

FAQ’s

What Makes A Grilled Burger Juicy?

Purchasing a ground beef blend that is 85% lean is the most important factor. A leaner blend just doesn’t have enough fat to make a burger juicy. And remember with that fat comes flavor. Another important trick is to not overwork the meat when making the hamburger patties.

Is It Better To Grill Burgers With The Lid Open or Closed?

Maillard Reaction means flavor … flavor … flavor. Cooking burgers with the lid open will give you a better sear on the outside of the patties. You’ll achieve that thin sought after outer crust, which is called Maillard Reaction.

Can I Cook SteakHouse Burgers Stove Top?

If you don’t have a grill, a cast iron skillet will be your best friend. Heat the skillet over medium high heat until the skillet is sizzling hot. Drop in the hamburger patties and let them cook 5- 6 minutes or until there’s a good crusty sear on one side. Turn the burgers and cook until internal temperature reaches 160 degrees.

Tips For Success

  • Don’t over mix the ground beef. When making hamburger patties, you want to mix the ingredients just enough to combine the seasonings. Packing the meat and patties too tightly will compromise the texture.
  • Don’t over cook the burgers. Hamburgers are best served when they first meet that 160 degree internal temperature.

What To Serve With Steakhouse Burgers

Recipe For Steakhouse Burgers

Steakhouse cheese burger with fry sauce served with onion rings.

Want to try more steak-house style recipes, check out this recipe for Flemings Steakhouse Mac and Cheese. It’s crazy delicious.

And if you’re looking for more Summer Grilling recipes, don’t miss my Best Grilling Recipes Category. You’ll find lots of great back yard recipe ideas, including the most popular on my site for grilled T-Bone Steaks with Cowboy Butter.

More Fab Burger Recipes

And if you’re looking for more grilled burger recipes, don’t miss this stellar lineup of Best Grilled Burgers. I’m certain you’ll find a burger you can’t live without.

If you’ve been curious about cooking with ground bison, don’t miss my recipe for Buffalo Burgers. Perfectly juicy and topped with a secret sauce, this is a great recipe to start with.

Steakhouse. burger with fry sauce, served with onion rings.
Print Recipe
5 from 1 vote

Steakhouse Burger With Fry Sauce

These burgers are fully loaded with flavor using a special mix of seasonings. And this steakhouse burger becomes even more special by adding a drizzle of Fry Sauce.
Prep Time15 minutes
Cook Time12 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4 burgers
Calories: 791kcal
Author: Lea Ann Brown

Ingredients

  • For The Smack-Down Fry Sauce
  • ½ cup ketchup
  • ⅔ cup mayonnaise
  • 1 Tablespoon spicy brown mustard
  • 2 teaspoons prepared horseradish
  • For The Steak Burgers
  • 1 pound ground beef 85% lean
  • ¼ cup steak sauce
  • 2 teaspoons Montreal Steak Seasoning
  • 4 slices American Cheese
  • 4 hamburger buns
  • Toppings: tomato slices, onions, lettuce, pickles

Instructions

  • Make The Smack Down Sauce: In a small bowl, combine the ingredients for the sauce and stir until smooth.
  • Make The Burgers: In a medium bowl, combine the ground beef with the steak sauce and Montreal Steak seasoning.
  • Use your hands to gently combine. Then form 3 – 4 equal sized patties.
  • Preheat a grill to 500 degrees. Then lower to 350 – 400 degrees. Add the burger patties and cook for 5 – 6 minutes. Then turn patties and cook an additional 5 – 6 minutes on the 2nd side.
  • Add a slice of American cheese to each cooked burger, letting it melt a bit.
  • Toast the buns while burgers are cooking.
  • To assemble, add lettuce to the bottom bun, add a slice of tomato. Drizzle on a bit of the fry sauce and then top with the cheeseburgers, a slice of onion and then the top bun.
  • Serve immediately along with remaining fry sauce for dipping with your favorite fries, potato wedges or onion rings.

Notes

Note: Hamburgers should be cooked to a safe internal temperature of 160 degrees to destroy harmful bacteria that maybe present. Use a digital read thermometer to make sure they’re reached that safe temperature.
If you don’t have a grill, a cast iron skillet will be your best friend. Heat the skillet over medium high heat until the skillet is sizzling hot. Drop in the hamburger patties and let them cook 5- 6 minutes or until there’s a good crusty sear on one side. Turn the burgers and cook until internal temperature reaches 160 degrees.
Use a kitchen scale to weigh each piece of meat to evenly divide the patties. We prefer ⅓ pound burger patties for that perfect bun to burger ratio. However, ¼ pound patties will work just fine.

Nutrition

Calories: 791kcal | Carbohydrates: 35g | Protein: 29g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 1444mg | Potassium: 543mg | Fiber: 1g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 326mg | Iron: 5mg

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.

Steakhouse Burgers …. They’re Whats For Dinner