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Creamy Caper Sauce For Salmon

By 6 Comments

Whether you’re looking for a fast healthy dinner, or an easy salmon recipe for entertaining, this Creamy Caper Sauce For Salmon is a recipe worth looking into. Adding orange juice and capers to plain Greek Yogurt brings a smooth creamy citrus topping for roasted Salmon.

Salmon with yogurt sauce on a rustic plate served with broccoli and pearl couscous

What To Expect From This Recipe

This creamy caper sauce for salmon is a super easy family dinner.

Buttery salmon is roasted to perfection with a topping of grated orange zest to bring a bright flavor. Then topped with creamy tangy Greek Yogurt that’s been spiked with briny capers and orange juice.

The textures work together and the flavor profile is spot on.

And one of the best things about this recipe?…. It’s easy.

For this recipe, the salmon is roasted using salt and orange zest. The salmon retains its natural flavor with a hint of sunshine from the orange zest.

While the salmon is roasting, you can stir together the simple caper sauce and prepare side dishes of your choice.

This caper sauce for salmon makes a lovely combination both in flavor a texture. It looks and eats fancy.

But don’t save this easy salmon recipe for weekends. This is quick enough for a weekday dinner. After all, even hectic days deserve balanced healthy delicious meals just as much as slower paced weekend dinners.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make orange salmon with caper sauce.
  • Greek Yogurt: I’m all about full fat for most recipes. Of course you can use low fat Greek Yogurt, but the flavor and texture will be compromised.
  • Orange Juice: You’ll need an orange for the orange zest. Use the juice from the orange for the best fresh squeezed experience.
  • Cilantro: Fine chopped.
  • Orange Zest: You’ll need two oranges for enough zest for the salmon and the caper sauce.
  • Salmon: This is a recipe for two people. So purchase ½ to ¾ pound of salmon. I used a Coho Salmon fillet and cut it in half after it was cooked.
  • Olive Oil: We’ll use olive oil both to rub over the salmon fillet to keep it from drying out in the oven and the rest will go into the recipe for yogurt sauce.

Ingredient swaps

  • If you don’t have or don’t like Greek Yogurt, substitute with a mixture of half sour cream and half mayonnaise.
  • Any type of salmon will work for this salmon with caper sauce recipe. Use Alaskan King Salmon, Coho Salmon, or Sockeye Salmon.
  • If you don’t have oranges, turn this recipe into a lemon yogurt sauce by substituting lemon zest and lemon juice. The sauce will be too tart, so add a teaspoon of honey to sweeten things up.
  • Parsley. If you don’t like or don’t have cilantro, substitute with parsley.

Step by Step Instructions, It’s Easy!

Salmon fillet sprinkled with orange zest salt and pepper to make orange salmon recipe
  1. Step 1: Place the salmon fillet on a sheet pan that’s been lined with parchment paper or oiled. Sprinkle with salt and a generous helping of freshly grated orange peel. I like to use my sheet pan with a wire rack. Having the salmon elevated helps air to circulate around the meat for more even cooking. Preheat oven to 400 degrees and cook salmon 15 – 20 minutes, or until the fish flakes when pressed with the back of a fork.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

How to make the creamy caper sauce.

Ingredients to make yogurt caper sauce with capers, orange zest, orange juice and greek yogurt
  1. Step 2: While the salmon is cooking, stir together the yogurt sauce recipe. It’s easy with plain greek yogurt, capers, chopped cilantro, orange zest, olive oil and orange juice.
Salmon caper sauce with orange juice and greek yogurt
  1. Step 3: Using a fork, stir until the ingredients are well blended.

To serve, simply plate the salmon fillets with a generous dollop of the caper sauce.

Salmon FAQ’s

Where’s The Best Place to Buy Wild Salmon

The best option to purchase wild salmon is through a company that blast freezes the meat soon after the catch at its peak of freshness insuring that beautiful fresh flavor. Look for wild caught frozen salmon in your super market, or there are several companies in Alaska such as Sitka Salmon Market . An Alaskan community supported fishery of small-boat fishermen that takes the experience further, by delivering the delicious seafood right to your doorstep.

Is It Better To Bake or Pan Fry Salmon?

Oven roasting takes the fuss out of cooking salmon. There’s no turning the fish to make sure it cooks through through properly. This is particularly important with thicker fillets. Seasonings and herbs stay put because you’re not turning the fish. Herbs can also burn in that oil in a hot pan, transferring a bitter flavor to the fish. Most important its hands off. As you roast salmon in the oven you’re free to prepare side dishes while it cooks.

How Do I Tell When Salmon is Done Baking?

I like the fork test. Simple pull out the oven rack enough to have access to the salmon. Using the back of a fork, press gently on the top of the salmon. It it pulls apart and starts to flake, the salmon is done. If albumen is present (the white protein that seeps from the seams) the salmon is just starting to over-cook. Remove it from the oven immediately. You can also use an instant read thermometer. Insert it into a thick part of the meat. When the thermometer reads 145 degrees, the salmon is done.

Should You Cook Salmon With The Skin On or Skin Off?

I always leave the skin on the salmon. That layer of skin will aid in locking in moisture to keep that salmon filet tender and flaky. The skin easily pulls away from the fish once it’s cooked.

Tips for Success

  • Using a paper towel, pat salmon dry before roasting. Removing any access moisture will help the salmon get a bit of a crispy outer layer on the top.
  • The best temperature for baking salmon: 400 – 425 degrees. But know your oven. Ovens are not created equal. Temperatures may not be true, Some cook slower, some cook hotter. Cooking salmon at high temperatures insures that it will sear the outside while keeping the inside moist and tender. Depending on the thickness of your fillets, your salmon could take anywhere from 10 – 20 minutes to cook. I like to rub the fillets with olive oil before adding spices. It helps keep the salmon moist and helps the herbs and spices to cling to the meat.
  • Ideas for left overs and reheating salmon. This recipe is best enjoyed the day it is made. However, if you do have leftovers, a great idea is to use the cold left-over salmon on top of salad greens. You can use a little of the sauce for dressing. If you want to reheat the salmon, please do so ever so gently. Using the microwave and heating in 15 second increments on 50% power. You don’t want to cook the meat, you just want it warm enough to enjoy.
Roasted salmon topped with greek yogurt sauce served with broccoli and pearl couscous

Salmon with capers is a true flavor treat. I hope you give this creamy caper sauce for salmon a try.

What to serve with Salmon with Caper Sauce?

You’re preparing a very easy salmon dinner recipe, so keep things simple. I served the salmon with steamed broccoli and pearl couscous. Garlic Butter Baked Potatoes would be divine, or even just a special tossed salad would make this a light meal.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, you’ll find lots of recipe ideas, including the most popular on my site for Heavenly Halibut.

More Easy Oven Salmon Recipes

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.

Creamy caper sauce for salmon served over salmon with broccoli.
Print Recipe
5 from 1 vote

Easy Creamy Caper Sauce for Salmon

Salmon filets are flavored beautifully with an orange zest and topped with a creamy caper sauce. An easy and healthy salmon dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 176kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons extra-virgin olive oil plus more for the baking sheet
  • ½ – ¾ pound salmon fillets thick cut, skin-on, center-cut, pin bones removed
  • 1 Tablespoon orange zest finely grated
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ¾ Cup plain Greek Yogurt
  • 2 Tablespoons Cilantro fine chopped, or parsley
  • 1 ½ Tablespoons capers drained, rinsed, and chopped
  • 1 Tablespoons fresh orange juice

Instructions

  • Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
  • Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
  • Combine the yogurt in a small bowl with the remaining 1 T, of olive oil, ½ t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
  • Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

Notes

If you don’t have or don’t like Greek yogurt, use a mixture of half sour cream and half mayonnaise.
 
How to tell when salmon is done? I like the fork test. Simple pull out the oven rack enough to have access to the cooking salmon. Using the back of a fork, press gently on the top of the salmon. It it pulls apart and starts to flake, the salmon is done. If albumen is present (the white protein that seeps from the seams) the salmon is just starting to over-cook. Remove it from the oven immediately. You can also use an instant read thermometer. Insert it into a thick part of the meat. When the thermometer reads 145 degrees, the salmon is done.
 
This salmon is best enjoyed the same day it is cooked. However, leftover salmon at room temperature sprinkled over salad greens is a lovely lunch. Or mixed in with scrambled eggs for breakfast.

Nutrition

Calories: 176kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 957mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 1mg

Yogurt Creamy Caper Sauce for Salmon … It’s whats for dinner

Old Fashioned Orange Slice Bars Recipe

By 61 Comments

Adding pieces of cut up orange slice candy to snack bars is a delicious treat. This is a recipe for old fashioned Orange Slice Bars. If you’re a fan of orange slice candy, you’re going to go crazy over these chewy dessert bars. They’re over the top kid friendly and popular for any age.

Snack bars made with orange slice candy served on a white plate with milk and blue depression glasses

About This Recipe and Why It Works

When’s the last time you had some of those sugary gooey orange slice jelly candy???

I used to love those things as a kid. So no wonder I would love these orange slice bars.

Orange slices are chopped and then soaked in water before mixing with the dough and baking. 

The dough isn’t too sweet which compliments the bright taste of the orange slice candy.

The end result is chewy cake like bar that has a crunch of pecan. Dusted with powdered sugar and everyone you make these for will flip.

History of Orange Slice Bars

My mom has had this recipe for as long as I can remember. Notes indicate the recipe came from our neighbor who lived about a mile from us. They made an appearance at every church supper pot luck plus my mom made them often.

My memory tells me that the recipe came from the manufacturer of this candy.

With all that said, these Orange Slice Bars recipe is a crowd pleaser.

Easy Way To Cut Up Orange Slice Candy

The hardest thing about this recipe is chopping up those packaged orange slice candies.  Even the sharpest of knives doesn’t work well against that thick gooey sugary candy.

I find that if you place the candy in the freezer for about 20-30 minutes. They’re easier to chop. Use a knife or a good pair of kitchen shears to cut the candy into eight pieces. Dipping the shears or knife in cold water helps with the process.

How To Make This Recipe

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

  • Large Eggs
  • Flour
  • Sugar
  • Vanilla
  • Unsalted Butter
  • Orange Slice Candy
  • Pecans
  • Baking Powder
  • Salt
Cutting orange slice candy into pieces
Step 1
soaking orange slice candy pieces in water
Step 2
  • Step 1: Freeze whole orange slice candy for 20 – 30 minutes. With a very sharp knife, cut the candy into eights.
  • Step 2: Place the pieces of candy in a bowl and pour 6 tablespoons of boiling water over the candy. Let it stand for at least 2 hours and even overnight if you’re not in a hurry.
Using a chef knife to chop pecans
Step 3
Batter for orange slice bars
Step 4
Making orange slice bars in a kitchen aid mixer
Step 5
  •  Step 3: Chop the pecans. I like using my chef’s knife.
  • Step 4: Using a mixer, cream butter and sugar; add eggs and blend well.
  • Step 5: Mix together dry ingredients and add to egg mixture. Using the paddle attachment, gently mix together and then add orange candy and pecans.

Spread the batter into greased and floured 15 ½ x 10 ½ inch jelly roll pan. Bake 34 – 40 minutes at 325 degrees.

While the bars are still warm, sprinkle with confectioner’s sugar. Let the bars cool completely before slicing.

Storage:

  • Orange slice bars can sit covered at room temperature for up to three days. Refrigerate in an air-tight container after that. They will stay fresh for up to a week.
  • They will also freeze very well. Wrap in plastic wrap and then in aluminum foil. Freeze for up to six months. Defrost in refrigerator overnight.

Recipe for Orange Slice Bars

3 orange dessert bars stacked. With a blue glass benind.

I hope you give this recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

And if you have any favorite recipes using orange slice candy or for dessert bar recipes, let me know, I’d love to give it a try.

And if you’re looking for even more dessert recipes, don’t miss my Dessert Category. You’ll find lots of mouthwatering recipes including the most popular dessert recipe on my site for No Bake Key Lime Pie.

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.

A stack of orange slice bars with orange slice candy
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5 from 6 votes

Orange Slice Bars Recipe

If you’re a fan of orange slice candies, you’re going to go crazy over these chewy bars
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 480kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound orange slice jelly candies
  • 6 Tablespoons boiling water
  • ½ cup butter
  • 2 ¼ cups sugar
  • 4 whole eggs
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup pecans chopped

Instructions

  • Cut orange slice candies into eights;  pour boiling water over candy slices and let stand 2 hours or overnight.  
  • Using a mixer, cream butter and sugar until it seems fluffy. Add eggs and mix on low until blended.
  • Sift dry ingredients together; add to creamed mixture. Add orange slices and pecans and gently mix until well blended. Batter will be thick.
  • Using a spatula, put into greased and floured 15 ½ x 10 ½ inch jelly roll pan. 
  • Bake for 35-40 minutes at 325 degrees or until done. Sprinkle with powdered sugar while warm. Let the bars completely cook before cutting into squares.

Notes

The hardest thing about this recipe is chopping up those packaged orange slice candies.  Even the sharpest of knives doesn’t work well against that thick gooey sugary candy.
I find that if you place the candy in the freezer for about 20-30 minutes. They’re easier to chop. Use a knife or a good pair of kitchen shears to cut the candy into eight pieces.

Nutrition

Calories: 480kcal | Carbohydrates: 89g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 224mg | Potassium: 153mg | Fiber: 1g | Sugar: 68g | Vitamin A: 325IU | Calcium: 53mg | Iron: 1.7mg

Old Fashioned Orange Slice Bars … They’re what’s for dessert.

Louisiana Sunburst Salad, A New Orleans Salad Recipe

By 31 Comments

Soaking dried cranberries in Port wine brings a unique layer of flavor to this New Orleans themed salad. Louisiana Sunburst salad is a recipe made famous by the Palace Cafe in New Orleans.

Louisiana Sunburst Salad served on a black salad plate from target

About this Recipe and Why It Works

A few years ago, we hosted a New Orleans themed Super Bowl Party with a buffet dedicated to Creole and Cajun dishes. Our friend Teri brought this New Orleans salad, a very, tasty recipe from the Palace Cafe in New Orleans.

A little bit of History about this Louisiana Sunburst Salad: The Palace Cafe is located at the foot of the French Quarter, in the Werlein’s Music Building and has earned national and local critical acclaim since it opened in 1991. Owners include members of the legendary Brennan family.

So as you can see, this salad comes with quite the pedigree which explains it’s elegant and intoxicating flavors.

The salad starts with an impressive idea to soak dried cranberries in port wine. And as we all know, port and blue cheese are a classic pairing, so the salad is sprinkled with crumbled Stilton Cheese to add to its charm.

Toasted sliced almonds bring a nice crunch, and the sweet tangy raspberry vinaigrette which includes a healthy dose of hot sauce, makes this an exciting flavor profile.

A perfect side dish for any Cajun or Creole main dish, or in my humble opinion, this works well alongside a big beautiful grilled steak or BBQ Chicken. And of course a perfect salad for this Easy Gumbo Recipe.

Let’s get started.

Noteworthy Ingredients You’ll Need

Ingredients to make a New Orlean's themed salad
  • Port Wine: We used a Tawny Port. You can also use a Ruby Port.
  • Tabasco Sauce: We can’t have a New Orleans salad without a kick of Tabasco.
  • Dried Cranberries: Ocean Spray Craisins are readily available for purchase.
  • Sliced Almonds
  • Raspberry Vinegar
  • Olive Oil: Extra Virgin Olive Oil always works best, as the flavor isn’t too strong or too mild.
  • Cinnamon
  • Sugar
  • Stilton Cheese: Stilton is an English semi-soft, crumbly, creamy cheese. With a bold rich flavor it will bring an intense and complex flavor to this salad.

Ingredient Swaps:

  • Wine: If you don’t have Port, you can substitute Sherry, which is a cousin of port, Marsala, an Italian fortified wine or Madeira is a substitute. Even Vermouth would work. Unsweetened fruit juice would be an option here. But please, give that rich elegant Port a chance, even if it means a special trip to the liquor store.
  • Hot Sauce: Tabasco is probably the most well-known Louisiana Hot Sauce, but you can also substitute Louisiana Brand Hot Sauce. Or your favorite Cajun or Creole Hot Sauce.
  • Nuts: If you don’t have almonds, you can substitute pecans. Just follow the directions to toast them as you would the almonds.
  • Sweetener: This recipe calls for sugar, but you can substitute equal amounts of honey or even agave syrup.
  • Blue Cheese: You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow's milk cheese with exceptional blue cheese flavor and creamy texture.

How To Make This Salad

soaking dried cranberries in port wine
Toasting almonds on a sheet pan covered with parchment paper
S
  1. Step 1: Soak the cranberries. Place the dried cranberries in a small bowl. Cover with the port wine, cover with plastic wrap and let them soak overnight in the refrigerator.
  2. Step 2: Toast the Almonds. When you’re ready to prepare the salad. Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
  1. Step 3: Build that salad. Place the ingredients for the vinaigrette in a large wooden salad bowl. Using a whisk, briskly mix together until the salad dressing is emulsified. Which basically means that the oil, water and vinegar has become one. You can also put the ingredients into a mason jar, seal with the lid and shake the daylights out of it.
  2. Step 4: Add the greens to the salad bowl and with tongs, mix well to coat the greens with the dressing.
Step 5

Serve the salad: Place greens on a chilled salad plate, and sprinkle with cranberries, almonds and blue cheese.

Tips for Success

Can I prepare this salad ahead of time?

Yes and No. You can prepare the dressing in advance, either the day of or even a couple of days ahead of time. But you can’t dress the salad ahead of serving. The vinaigrette will cause the salad greens to wilt and become soggy.

Chill Those Salad Plates

Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.

Will this salad keep as leftovers?

No. Again, even if stored in the refrigerator in a sealed container, the greens will wilt once dressed with the vinaigrette.

Recipe for Louisiana Sunburst Salad

I hope you give this Cajun themed salad a try, and if you do, please come back and give the recipe star rating and leave a comment about your experience with the recipe. Bookmark this one and thank you Brennans.  I’m interested to know, have you been to The Palace Cafe?

And if you have a favorite New Orleans, Louisiana themed salad recipe, let me know, I’d love to give it a try.

More Salad Side Dish Ideas

And if you’re looking for more salad recipes, don’t my salad category. You’ll find lots of ideas for side salad, vegetable salads and dressing and vinaigrettes. Including the most popular salad recipe on my site for Salad with Hearts of Palm.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

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.

Louisiana Sunburst Salad served on a black salad plate from target
Print Recipe
5 from 11 votes

Louisiana Sunburst Salad

This is a recipe for Louisiana Sunburst Salad. A beautiful salad made famous by the Palace Cafe in New Orleans. There's a lot of special flavors in this salad, but the port poached cranberries are a stand out. 
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Cajun
Servings: 6
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • For the Salad
  • 4 Tablespoon Dried cranberries Craisins
  • 4 Tablespoons Ruby port wine
  • 12 ounces Salad Greens Mesculin micx, mixed baby lettuces like mache, frisee, radicchio, spinach. or a Spring Mix works well here
  • 2.25 ounce almonds sliced, toasted. A small package from the baking section at the grocery store.
  • ½ cup Stilton cheese crumbled, or blue cheese
  • For the Vinaigrette
  • ½ cup vegetable oil
  • ¼ cup Raspberry vinegar
  • 1 Tablespoon water
  • 5-10 dashes Tabasco sauce
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon sugar or honey
  • Salt and pepper to taste

Instructions

  • Soak the cranberries overnight in the port. Or for at least 6 hours.
  • To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
  • In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
  • Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

Notes

Prepare this salad just before serving. If you mix the greens with the vinaigrette too soon, the lettuce will wilt and become soggy.
Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.
You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.

Nutrition

Calories: 328kcal | Carbohydrates: 18g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 171mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 1mg

New Orleans Salad … It’s what’s for dinner

Silver Spur Ranch Blue Cheese Cheeseburgers

By 42 Comments

Juicy and full of flavor, this blue cheese cheeseburger recipe is Cowboy approved and mouthwateringly delicious. Adding Cholula, Worcestershire and blue cheese to ground beef before cooking truly elevates your burger game.

If you love unique burger recipes, don’t miss this one for Steak Sauce Burgers. A little heat from diced jalapeno and a savory kick from A-1 steak sauce is a wonderful combo of flavors for an exciting burger.

Blue cheese burger recipe topped with rings of onion and tomato with crinkle fries.

What You Can Expect From This Recipe

This blue cheese cheeseburger recipe comes from one of our prized Junior League of Denver cookbooks, Colorado Classique. It’s one of a series of seven cookbooks that I covet and refer to often for recipes that showcase our Western culinary culture.

The name of the recipe bears the namesake Silver Spur Ranch, but without a hint of why.

Turning to Google I found that Silver Spur Ranch is a huge cattle operation with ranches in New Mexico, Wyoming, Northern Colorado and Central Colorado And the 4th largest cattle operation in the United States.

I have no doubt these cowboys know their “burgers”

These blue cheese cheeseburgers are SO good that about two bites in I asked Hubs, “Am I just starving or are these things delicious?”  Hubs answered, “These things are delicious!”

These burgers start with the humble 80/20 blend of hamburger meat, preferably grass fed.

The seasonings for these blue cheeseburgers are unique by adding hot sauce, Worcestershire sauce and dry mustard to build an amazing layer of flavors.

With the perfect amount of blue cheese added in as to not over-power that beefy flavor, you’ve got yourself a mighty fine tasting hamburger.

Let’s take a look:

Ingredients You’ll Need

ingredients to make blue cheese hamburgers

As far as the ingredients for these recipe, let’s just say this lineup makes for one of the most mouthwatering burgers you’ll ever taste.

  • 80-20 blend ground beef: Fat equals flavor. It may sound like a high fat content, but most of the fat renders out during the cooking process. 20% fat content will give you a moist juicy hamburger. And grass fed beef is always a healthier option. (source Webmd) Ground Chuck is also a very popular choice for any burger.
  • Blue Cheese: With a texture like butter and rich in aroma and flavor, blue cheese adds a spicy piquancy to ground beef. It’s a delicious combination.
  • Hot Sauce: Adds just enough spice to get your attention, but not to over power. Use your favorite. I like Cholula, a rich, bold and medium heat sauce. Tabasco sauce would also be a good choice here.
  • Worcestershire Sauce: My very favorite ingredient in this recipe. Savory, sweet and with a distinct tang, it really ramps up the flavor.
  • Dry Mustard: My 2nd favorite ingredient in this recipe. Dry mustard adds a tangy heat. Clean with a fresh aroma and sharp flavor, it’s a perfect partner for ground beef.
  • Chives: (optional) Chives are related to onion and the flavor is evident. In a very delicate way. They add just a perfect hint of onion flavor.
  • Salt and Freshly Ground Black Pepper To taste.
  • Hamburger Buns: Choose your favorite. Sesame buns are always a good choice.

What’s the best blue cheese for cheeseburgers?

Blue cheese can be slow to melt, so how do you choose the best blue cheese burgers? Let’s talk creamy. Purchasing blue cheese in a plastic container that’s already been crumbled can result in a dry textured blue cheese. A cheese that won’t blend well with the hamburger meat.

Purchase a wedge of blue cheese in the gourmet cheese section at your store. Here are some creamy blue cheese options.

  • Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it’s perfect for melting into these burgers.
  • Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.
  • Stilton Cheese: Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.

Steps To Make Blue Cheese Cheeseburgers!

Let’s get started.

mixing ingredients to make hamburger patties
  1. Step 1: Grab your favorite large bowl and add all of the ingredients to make the patties. Use your (very clean) hands to blend the ground beef with the seasonings. Using a spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture. Hands are your best tool here.
Blue cheese burger patties ready to cook.
  1. Step 2: Form the meat into burger patties. Using your hands, gently form the meat mixture into six 6-ounce patties. Don’t over-work the meat, you want them to be just firm enough to hold together. We like ⅓ pound burgers, so due to the extra ingredients, each burger will weigh just over 6 ounces. I used a kitchen scale to weigh each chunk of meat before forming into patties. Cover the patties with plastic wrap and let them rest in the refrigerator for 2 hours or even over-night.
  2. Step 3: Cook the hamburgers. Using either an outdoor grill or cast iron skillet. Cook time for the burgers is 5-6 minutes per side. Get the cooking surface nice and hot then add the hamburgers. After there’s a good sear on one side of the burger, turn heat down and cook 5 – 6 minutes. Only turning once, cook the other side of the burger for the same amount of time. Use a instant-read thermometer to insure the internal temperature reaches 160 degrees. Remove from heat, keep the burgers warm while you toast the burger buns.
  3. Step 4: Toast the buns. Butter each bun and cook butter side down until the buns are nice and toasty. Serve immediately.

Toppings for Blue Cheese Cheeseburgers

These blue cheese burgers are so full of flavor it really doesn’t need much in the way of toppings, but here are some suggestions if you’re looking to jazz things up.

  • Onions: Thin sliced rings of sweet onions or red onions work well here. And if you’re looking for some tangy spice, top these burgers with Pickled Red Onions.
  • Greens: Curly green leaf lettuce always makes a nice show on any burger, but don’t forget about peppery arugula for a different flavor profile.
  • Tomatoes: When in season, a slice of sweet fresh tomato is always a treat.
  • Bacon: Add slices of cooked bacon on top and make these into bacon blue cheese burgers – no one can resist bacon. Yes please!

Tips for Success

Purchase a good quality wedge of blue cheese and crumble it yourself, rather than a plastic container of pre-crumbled which will carry a dryer texture. A creamier blue cheese will melt better and you’ll be better pleased with the results.

Storage

Did you cook too many burgers? I do on purpose, so I can have one for lunch the next day. Store the cooked patties in an air tight container in the refrigerator, or wrapped in plastic wrap. Store toppings and buns separately. When ready to reheat, place the cooked burger meat in the microwave and heat in 30 second increments until hot. Then build your burger.

Questions You May Have

What is a safe temp for ground beef?

According to the USDA, the minimum safe temperature to serve ground beef is an internal temperature of 160 degrees. Though not recommended, 120-125 degrees for rare, 130 – 135 degrees, medium rare, 150 – 155 degrees for medium well, and well done = 160 – 165 degrees.

Can I make the burger patties ahead of time?

Yes! I always do and the recipe calls for making these at least two hours ahead of time. Simply mix ingredients and then shape the patties. Place them on a plate and cover with plastic wrap until ready to cook. You can do this the morning of, or even the day before.

Can I cook these blue cheese cheeseburgers in the oven?

Grilling a burger, and cooking a burger stove top is a pretty easy task. You can also cook these burgers in the oven under a broiler. Using a broiling pan, fitted with a wire rack, place the patties on the rack. Set oven to broil, and move the oven rack to the upper middle position. Broil burgers for 5 minutes per side or until an instant read thermometer indicates the internal temperature to be 160 degrees.

Is It Blue Cheese or Bleu Cheese Burgers?

“Bleu” is simply the French spelling for blue. If you want to make official Bleu Cheese Burgers, choose a French blue cheese. I can readily find it at my local Kroeger grocery store under the Murray’s Brand. I find it to be a softer bleu cheese with incredible flavor. It’s also more expensive.

Silver Spur Ranch Blue Cheese Cheeseburgers

Cheese burgers on a plate with cherry tomatoes and french fries.

Grilled or pan fried, these blue cheese burgers are irresistibly amazing.

Sides Suggestions:

What immediately comes to mind as a perfect partner for any cheeseburger? Fries! I’ve used frozen crinkle fries in this photo, but my homemade Smoked Paprika Oven Fries are a fine choice to serve with these burgers. Here’s some more seasonal recipes:

And don’t forget about baked beans, a perfect side for any burger. Take a look at my recipe for BBQ Baked Beans On The Grill.

Beef lover? You won’t want to miss my Beef Category. Lots of beefy goodness to browse.

The most popular being my lineup of 31 Best Burger Recipes for Father’s Day. Check it out.

More Burger Recipes

And don’t miss one of the most popular burger recipes on my site for Taco Burgers. A South of the Border version that the family will 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.

A blue cheese cheeseburger sided with French fries.
Print Recipe
5 from 4 votes

Silver Spur Ranch Blue Cheese Cheeseburgers

Elevate your burger game with these Silver Spur Ranch Blue Cheese Burgers. Juicy and full of flavor, this Western style blue cheese burger is absolutely mouthwateringly delicious.
Prep Time15 minutes
Cook Time10 minutes
resting time2 hours
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 6
Calories: 558kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds ground beef 80-20 blend
  • 3 ounces blue cheese crumbled
  • ½ Cup chives fresh, diced
  • 1 teaspoon hot sauce I like Cholula here
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 Hamburger buns toasted

Instructions

  • In a large bowl, using very clean hands, gently mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, ground black pepper, salt and mustard.
  • Form into 6 patties. Cover and refrigerate for at least two hours or overnight.
  • Preheat grill, broiler or cast iron skillet. Cook burgers 5 – 6 minutes per side or until cooked to desired doneness. Serve on buttered and toasted buns.

Notes

Choose a creamy blue cheese. A dry blue cheese will not melt as well. Suggestions:
  • Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it’s perfect for melting into these burgers.
  • Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.
  • Stilton Cheese: Turn this blue cheese burger into a Stilton Burger. Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.
 
How to oven broil burgers:
You can also cook these burgers in the oven under a broiler. Using a broiling pan, fitted with a wire rack, place the patties on the rack. Set oven to broil, and move the oven rack to the upper middle position. Broil burgers for 5 minutes per side or until an instant read thermometer indicates the internal temperature to be 160 degrees
According to the USDA, the minimum safe temperature to serve ground beef is an internal temperature of 160 degrees. Though not recommended, 120-125 degrees for rare, 130 – 135 degrees, medium rare, 150 – 155 degrees for medium well, and well done = 160 – 165 degrees.

Nutrition

Calories: 558kcal | Carbohydrates: 22g | Protein: 33g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 920mg | Potassium: 517mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 5mg

Blue Cheese Cheeseburgers … It’s what’s for Dinner

This recipe was first published February 2012 and republished February 2021 to include step by step instructions.

Cheddar Cheese Soup with Chicken and Poblano Peppers

By 46 Comments

Using a high quality cheese for this cheddar cheese soup insures a superb flavored, rich textured luxurious texture. This soup features bite sized pieces of chicken breast, poblano peppers and your favorite Southwestern spices to liven things up. This is a crowd pleaser that will have everyone asking for seconds.

A bowl of cheddar cheese soup with chicken topped with multi-colored tortilla strips

About This Recipe and Why It Works

The first time I prepared this cheddar cheese soup we totally flipped over the “just right spicy” flavor and rich cheesy texture.

It’s bold enough to catch your attention and very hearty in nature. Which was somewhat of a surprise because the base of the soup is mostly chicken broth.

A can of tomatoes bring color and nuance, and milk and sour cream are added for richness.

Poblano peppers, jalapeno peppers and a lineup of Mexican spices such as cumin and chili powder make this a gratifying, gutsy cheddar cheese soup recipe that will warm anyone’s day..

The recipe works because along with my Slow Cooker Creamy Chicken and Wild Rice Soup recipe, it’s from my absolutely favorite soup cookbook, Dairy Hollow House. As you would expect from any bed and breakfast cookbook, it’s full of no-fail delicious soup recipes and fresh baked bread recipes.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make chicken cheese chile soup
  • Dairy: Milk, Sour Cream, Sharp Cheddar Cheese. Full fat dairy is best for flavor and texture for this soup. Also choose a quality brand of sharp cheddar cheese for the best flavor result. Sharp cheddar adds a bold flavor that makes this soup very special.
  • Chicken Broth: The base of the soup. If you can, use homemade chicken broth.
  • Chicken Breast: Boneless, skinless chicken breast cut into bite sized chunks and sauteed before adding to this soup.
  • Tomatoes: During the Winter months, I find that Roma tomatoes are a good choice. They’re meatier and work well when chopped.
  • Flour: All purpose flour is used to thicken the soup.
  • Onion: Sweet onion or yellow onion. A red onion will add a strong flavor profile for this recipe.
  • Peppers: Jalapeno peppers and poblano peppers. Poblano peppers resemble green bell peppers and are mild on the heat scale with an earthy peppery flavor. This recipe calls for one jalapeno to add a bit of heat.
  • Spices: Cumin, chili powder and cilantro.

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.

Ingredient Swaps

  • Tomatoes: In place of fresh tomatoes, use one 15 ½ ounce can of diced tomatoes, undrained.
  • Chicken Broth: Use regular chicken broth or low sodium. You can also use vegetable broth. Beef broth would not be a good choice here, as the flavor profile would change and be too strong.
  • Peppers: If poblano peppers are not available, a good substitute are Anaheim Peppers. Anaheim are smaller, so use six peppers to equal three poblano. If you don’t have jalapeno peppers, replace with one chipotle pepper in adobo sauce. Just remove the veins and seeds and chop. Chipotle peppers are simply smoked and dried jalapeno peppers. You could also use pickled jalapenos from a can or jar. Just rinse them of the brine before chopping.
  • Chicken: To make this soup even easier, use meat pulled from a rotisserie chicken. Both dark and white meat would work well here. You can also use cooked boneless skinless chicken thighs.

How To Make Cheddar Cheese Soup, It’s easy!

adding tomatoes to broth for chicken soup
Step 1
Adding flour and spices to thicken cheese chicken soup
Step 2
  • Step 1: In a large Dutch oven, bring the chicken stock to a boil. Add the tomatoes, lower heat and simmer covered.
  • Step 2: In a skillet, heat the butter and oil. Add the onion and saute until tender. About 5 minutes. Add the chile’s and cook until they have softened. Add the cumin and chili powder. Stir and then sprinkle in the flour, blending all.
Adding milk to vegetable mixture for chicken cheese soup
Step 3
making spicy cheese sauce for chicken soup
Step 4
  • Step 3: Gradually add the milk and stir until smooth.
  • Step 4: Ladle 2 cups of the tomato/stock mixture into the thickened milk and stir to thin. Pour the entire contents of the skillet into the tomato/stock mixture and let simmer over very low heat, stirring often. Let cook about 15 minutes.

To finish: Stir in the cheddar cheese and sour cream. Cook about 5 minutes, stirring often. Add the chicken and chopped cilantro. Season with salt and pepper. Sprinkle in some hot sauce. Cook on very low heat until everything is toasty and blended.

FAQ’s

Can I use white cheddar cheese for this recipe?

Yes, just make sure it’s a good quality brand for ultimate flavor. BUT, yellow sharp cheddar will bring more color to the end result and is recommended for this recipe.

Can I freeze cheese soup?

Freezing dairy based soups are not recommended. Any type of soup with a cream or milk base tend to separate once frozen. The end result is a soup with a grainy undesirable texture.

Pro Tip: This recipe calls for salt and pepper to taste. Be careful with adding salt. Cheese naturally contains a lot of salt, so add just a little and then taste and adjust.

Storage and Reheating

Leftover soup can be stored in an airtight container in the refrigerator for three days. Recommended method to reheat is in a saucepan stove top. You can also reheat individual servings in the microwave in increments using 50% power and stirring in between.

Recipe for Cheddar Cheese Soup with Chicken and Poblano Peppers

I hope you give this cheese soup recipe a try, and if you do please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

Looking for more soup recipes? Don’t miss my Soup Category, you’ll find lots of great recipe ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili Recipe. And if you love a good Southwestern soup recipe, don’t miss this easy one for Chicken Poblano Soup. It will brighten your day.

And if you're looking for a soup recipe to cook when you don't feel like cooking, check this one out for Taco Soup with Ranch Dressing.

More Hearty Creamy Soup Recipes

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.

Chicken cheese soup with poblano peppers garnished with tortilla strips
Print Recipe
5 from 5 votes

Cheddar Cheese Soup with Chicken and Poblano Peppers

Brothy with chicken stock, cheesy with cheddar, chunky with chicken, savory with chopped tomatoes, kicked with with some chopped poblano peppers, and topped with chopped cilantro and sour cream, this is a soup that will warm anyone's day.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 418kcal
Author: Lea Ann Brown

Ingredients

  • 6 Cups chicken stock
  • 15 ½ ounces chopped tomatoes canned, undrained. Or three good sized fresh tomatoes, chopped
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 large onion chopped
  • 3 poblano peppers seeded, veins removed and chopped
  • 1 jalapeno pepper seeded, veins removed and chopped
  • 2 teapsoons ground cumin
  • 2 teaspoons chili powder
  • ½ cup flour
  • 2 Cups milk
  • 12 ounces sharp cheddar cheese grated. Use good quality cheese here.
  • ½ Cup sour cream
  • 2 Cups diced chicken meat from rotisserie chicken Or boneless skinless chicken breast, chopped and cooked.
  • leaves Chopped fresh cilantro to taste
  • Salt and pepper to taste
  • 2-3 shakes Hot sauce
  • Cilantro tortilla chips and sour cream for topping

Instructions

  • In a large Dutch oven, bring the chicken stock to a boil. Add the tomatoes, lower heat and simmer covered.
  • In a skillet, heat the butter and oil. Add the onion and saute until tender. About 5 minutes. Add the chile peppers and cook until they have softened. Add the cumin and chili powder. Stir and then sprinkle in the flour, blending all.
  • Gradually add the milk and stir until smooth.
  • Ladle 2 cups of the tomato/stock mixture into the thickened milk and stir to thin.
  • Pour the entire contents of the skillet into the tomato/stock pot and let simmer over very low heat, stirring often. Let cook about 15 minutes.
  • Stir in the cheddar cheese and sour cream. Cook about 5 minutes, stirring often. Add the chicken and chopped cilantro. Season with salt and pepper. Sprinkle in some hot sauce. Cook on very low heat until everything is toasty and blended.
  • Taste and adjust seasonings.
  • Garnish with chopped cilantro, crushed tortilla chips and a dollop of sour cream.

Notes

Presentation Tip: Purchase a package of multi-colored tortilla strips for a festive topping.
Don’t use pre-shredded packaged cheese. Packages of pre-shredded cheese contain ingredients to keep the cheese from clumping together. This means it won’t melt as smoothly when cooked in this soup, causing it to take on a grainy texture. The flavor will also be compromised. Use a good quality sharp cheddar cheese and grate it yourself.
On Freezing This Soup: Freezing dairy based soups are not recommended. Any type of soup with a cream or milk base tend to separate once frozen. The end result is a soup with a grainy undesirable texture.
How to store: Leftover soup can be stored in an airtight container in the refrigerator for three days. Recommended method to reheat is in a saucepan stove top. You can also reheat individual servings in the microwave in increments using 50% power and stirring in between.

Nutrition

Calories: 418kcal | Carbohydrates: 18g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 708mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 343mg | Iron: 2mg

Cheddar Cheese Soup …It’s What’s for Dinner.

This recipe was first published January of 2013 and updated February 2021 with step by step instructions and new photos.