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Salad With Pear, Blueberries, Brie and Champagne Vinaigrette

By 7 Comments

In a nut shell: This is my new favorite salad.

This tossed salad is the kind of dish that feels bright, fresh, and just a little elegant without trying too hard. Sweet ripe pears, juicy blueberries, and creamy Brie come together in a beautiful balance of flavors and textures, while crisp greens keep everything lively and light. The Champagne Vinaigrette ties it all together with a delicate tangy finish that makes every bite taste fresh and vibrant. It's a simple salad that somehow feels special enough for entertaining, holiday tables, or an everyday lunch that deserves a little extra flair.

Salad with pear, blueberries, brie and champagne vinaigrette.

Would I Make This Again?

Absolutely yes! It will be my new “go to” when ever I entertain guests for dinner! It’s amazing.

Points and Perks

  • Perk: It’s a restaurant quality salad …well .. because it’s from a fancy restaurant.
  • Perk: A fresh combination of sweet, creamy, crisp, and tangy flavors.
  • Perk: It’s an easy salad to throw together, especially when you can make the vinaigrette a couple days in advance.
  • Point #1: You’ll have leftover Champagne Vinaigrette for tossed salads for the week.
  • Point #2: The restaurant also added candied pecans. A lovely idea, except for those of us who have a tree nut alergy.
  • Point #3: Brie cheese is simply made to be served along side fruit. It creates a rich, buttery contrast.
  • Point #4: Pairs wonderfully with any grilled entree. We served it with my recipe for Grilled T-bone Steak with Cowboy Butter. Wonderful and no other side dish needed.

Explore More Salad Recipes

Please note: The recipe in this article changes each periodically. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.

Salad with pear, blueberries, brie and champagne vinaigrette.
Print Recipe
5 from 4 votes

Tossed Salad with Pears, Blueberries, Brie and Champagne Vinaigrette

Sweet ripe pears, juicy blueberries, and creamy Brie come together in a beautiful balance of flavors and textures, while crisp greens keep everything lively and light.
Prep Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Author: Lea Ann Brown

Ingredients

  • 1 recipe Champagne Vinaigrette
  • 3 cups Mixed Greens A spring mix makes a pretty presentation
  • ½ cup Blueberries
  • 1 Pear thin sliced
  • 1 round Brie cheese cut into wedges
  • Shredded Carrot for Garnish

Instructions

  • Place salad greens in salad bowls.
  • Add sliced pears, blueberries, and the small wedges of brie cheese. Leave rind on the brie.
  • For presentation reasons, don't toss the salad and top with some grated carrot for color and garnish.

Notes

The restaurant also added candies pecans. A wonderful idea. I didn’t here because I have a tree-nut allergy. 
Here’s the link to my Champagne Vinaigrette Recipe. A really nice recipe from Culinary School.

Campechana, Mexican Shrimp Cocktail

By 24 Comments

Next time you’re in the mood for a shrimp cocktail appetizer, give this refreshing Campechana recipe a try. This classic Mexican and Southwestern recipe features tomatoes, jalapeno, red chile powder cucumber and more. A Southwestern Salad, some crusty bread and you’ve got a perfect Summer back patio meal.

Campechana Mexican Shrimp Cocktail served in a margarita glass and garnished with shrimp and avocado. Served with corn chips

What is Campechana?

Campechana is a traditional tomato based Mexican shrimp cocktail recipe that contains fresh chopped vegetables. Campechana can also be made with baby octopus, oysters, mussels, scallops, or white fish, making it a Mexican mixed seafood cocktail. The idea for Campechana comes from Campeche, a Mexican State on the Yucatan peninsula where fresh seafood cocktails are served beach side. Also known as cocktail de camerones.

What You Can Expect From This Recipe

Campechana is a popular choice for seafood lovers looking for a fancy feel appetizer or a light Summer meal. It’s combination of fresh seafood, tangy sauce and crunchy texture make this a culinary treat.

Imagine a brothy tomato based citrus salsa, swimming with plump tender shrimp, creamy avocado, crunchy with celery and cucumber, and some spicy peppers.

Let’s throw in some briny olives for an extra kick. That describes this fresh Mexican seafood cocktail, and a recipe you’ll want to serve all Summer long.

This is a very refreshing Mexican Appetizer that’s full of flavor. Not to mention a healthy option.

A recipe I learned to make in Culinary School and also a method our chef instructors taught us to to poach shrimp = tried and true. Let’s take a look:

Campechana Ingredients

Nothing fancy, nothing complicated, mostly pantry items.

Ingredients to make Campechana Mexican Shrimp Cocktail.
  • Cooked Shrimp. Shells removed, tails removed and chopped. Save a couple of whole shrimp for garnish.
  • Tomato Juice, or Clamato
  • Hot Sauce: Your favorite brand
  • Tomato
  • Cucumber
  • Lime Juice
  • Old Bay Seasoning (used to cook shrimp)
  • Green Bell Pepper
  • Onion
  • Celery
  • Avocado
  • Jalapeno Pepper
  • Green Olives, bring a Spanish flair.
  • Chile Powder: I prefer New Mexico Red Chile Powder, Cayenne will also work.

Ingredient Notes

  • Please don’t confuse Chili Seasoning with Chile Powder. Use a pure red chile powder to make Campechana. Chili seasoning (with an “i”) is a blend of seasonings used to make Chile Soups.
  • Kosher salt is preferred by chefs for it’s pure salty flavor. Sea salt or table salt will work fine here.
  • Mix it up and combine ½ pound of cooked shrimp with ½ pound lump crab meat. Crab meat by law has to be sold cooked, so no need to cook the crab.
  • For a more savory briny flavor, substitute Clamato Juice for Tomato Juice.

How to Make Authentic Mexican Shrimp Cocktail (Campechana)

Making Campechana step 1, soaking onions in lime juice.
Making campechana step 2, combine chopped vegetables.
  1. In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  1. Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives.
Step 3 to make campechana. Mixing vegetables together.
Step 4 to make campechana. Adding shrimp and tomato juice to vegetables.
  1. Mix all ingredients together with a large spoon.
  1. Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce. Stir, cover and chill for 1-2 hours.

How To Serve and Devour

Campechana in a glass bowl served with tortilla chips and saltine crackers.
  • Grab a couple of margarita glasses and spoon in the Shrimp Campechana. Garnish the rim of the margarita glass with a cooked shrimp, tail intact and a slice of avocado.
  • Or serve in a glass bowl to show off the colorful mix of vegetables. Garnish with chopped avocado.
  • The traditional way to serve Campechana is with Saltine crackers or sturdy Tortilla Chips. Use these to eat as if you were eating a Mexican dip.
  • Provide a wedge of lime for squeezing, and chopped cilantro for garnish.

Questions You May Have

Is Campechana A Main Course or Appetizer?

Either. This recipe makes enough for 6 people as an appetizer. It can also be served as a main course using larger portions for 4 people. So depending on how many you’re feeding, this is a wonderful light dinner recipe, or a beautiful shrimp cocktail appetizer to start a Mexican Dinner Menu.

What’s The Difference Between Campechana and Ceviche?

Campechana is similar to ceviche, however with campechana, the seafood is cooked with heat, as opposed to brined in an acid (lime juice) like ceviche.

Storage

Campechana stores surprisingly well. And without losing flavor or compromised texture. Store in an air tight container in the refrigerator for up to one day. Remove any avocado before storing.

Tips For Success:

  • Spend the extra few dollars and purchase quality shrimp Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico. Look for it at stores like Whole Foods, who provide sustainable seafood products.

What to Serve It With

If you’re making this to serve guests as as a beginning to a beautiful to a Mexican themed dinner, MahiMahi Kabobs with Jalapeno Butter is one of my favorite seafood main course choices. Here are some more ideas.

Another good choice is Pollo Asado, Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Mexican Chicken Marinade to make Chicken Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

And don’t forget a Mexican cocktail, like this recipe for Palomas.

Explore More Southwestern Seafood Recipes

If you’re looking for fresh Summery shrimp recipes, don’t miss this one for Chimichurri Shrimp. Fresh, light and bursting with flavor. And don’t miss my category for Southwestern Mexican Food Recipes to being a little spice to your meal plans.

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.

Campechana Mexican Shrimp cocktail in a margarita glass.
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4.86 from 14 votes

Campechana, Mexican Shrimp Cocktail

Next time you're in the mood for a shrimp cocktail appetizer, give this refreshing Mexican version a try. Campechana is an authentic Mexican seafood appetizer chock full of tomatoes, jalapeno, cucumber and more. A tossed salad, some crusty bread and you've got a perfect Summer back patio meal.
Prep Time15 minutes
Cook Time3 minutes
Resting time2 hours
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 6
Calories: 188.74kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound shrimp medium or large, preferably American Wild Caught
  • 1 Tablespoon Old Bay Seasoning add a wedge of lemon if you'd like.
  • ½ cup sweet onion minced, or yellow onion.
  • ¼ cup lime juice
  • ¼ teaspoon Kosher salt
  • 1 Cup tomato finely chopped. One medium tomato.
  • ½ Cup cucumber About ¼ of a medium cucumber. Peeled and minced.
  • ½ Cup celery Minced. About 1 medium stalk.
  • ¼ Cup green bell pepper minced
  • ¼ Cup jalapeno pepper minced, about 1 medium pepper
  • 3 tablespoons Green Olives chopped, pitted
  • 2 cups Tomato Juice Or Clamato
  • 2 dashes hot sauce to taste (I used lots)
  • ¼ bunch cilantro chopped
  • 1 avocado cut into small cubes
  • ½ avocado sliced into wedges
  • chile powder & black pepper I like Chimayo Chile Powder, or ancho

Instructions

  • To Cook The Shrimp: Bring 2 quarts of water to a boil. Add the Old Bay seasoning to water. Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes - drain and chill shrimp. Reserve 4 – 8 of the shrimp for garnish. Remove tails from the rest of the shrimp and chop or slice.
  • In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  • Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives. Stir well.
  • Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce - cover and chill for 1-2 hours.
  • Just before serving, stir in cilantro and chopped avocado. Spoon into four margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
  • Sprinkle with chile powder and freshly cracked black pepper. Serve with saltine crackers or tortilla chips and hot sauce on the side.

Video

Notes

Tips for Success:
  • Spend the extra few dollars and purchase quality shrimp. Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico.
  • Use good knife skills here. Evenly chopped vegetables results in pride in skill set and a professional appearance of this dish.

Nutrition

Calories: 188.74kcal | Carbohydrates: 12.12g | Protein: 17.69g | Fat: 8.63g | Saturated Fat: 1.27g | Cholesterol: 190.51mg | Sodium: 650.63mg | Potassium: 606.11mg | Fiber: 4.5g | Sugar: 4.94g | Vitamin A: 807.97IU | Vitamin C: 37.35mg | Calcium: 143.9mg | Iron: 2.76mg

Shrimp Campechana Recipe …It’s What’s for Summer Dinner.

This recipe was published May of 2012 and updated June, 2024 with step by step instructions.

Three Cheese Italian Breakfast Casserole

By 8 Comments

This savory Italian Breakfast Casserole combines three cheeses, roasted red bell pepper and a hint of onion. You can make this creamy cheesy Italian egg bake in just an hour.

Try other popular breakfast recipes like this one for Country Potatoes with Ham or these Southwest Egg Bites with Cottage Cheese.

A slice of Italian breakfast casserole topped with sour cream.

The simplest way to make any morning better is with a delicious breakfast egg casserole. And this Italian egg bake can be one of the easiest ways to serve up eggs that certainly won’t disappoint.

What makes a baked egg casserole a great egg casserole? Certainly a beautiful custard texture, a blend of amiable cheeses and a touch of savory. And this is an egg bake without bread, which makes for an even fluffier lighter experience.

Eggs are combined with creamy soft cheeses. Flour thickens the custard base and the baking powder brings the “puff” to this casserole.

Roasted red bell peppers, brings a smoky and sweet layer of flavor and a touch of green onion brings it all home.

This Italian Breakfast Casserole is easy enough to prepare on a lazy Sunday morning. About twenty minutes prep time and a 35 minute bake in the oven. While the casserole is baking, grab a package of frozen hash browns, and fry some bacon or sausage and breakfast is served. Let’s take a look:

Ingredients You’ll Need

Ingredients to make Italian Egg Bake.
  • Large Eggs
  • Roasted Red Bell Pepper, chopped
  • Green Onion
  • The Cheeses: Cheddar Cheese, Ricotta Cheese, Parmesan Cheese
  • All Purpose Flour
  • Butter, melted
  • Kosher Salt
  • Baking Powder

Step by Step Instructions – It’s Easy

Mixing dry ingredients for Italian Egg Casserole.
Combining eggs and cheese to make Italian Breakfast Casserole.
  1. Sift together flour, salt, and baking powder into a small bowl.
  1. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add melted butter, flour mixture, and cheeses and mix well at low speed. Then stir in peppers and green onion.

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.

Mixing eggs and cheese together to make an Italian Breakfast Casserole.
Italian Breakfast Casserole in an 8 x 8 casserole dish ready to bake.
  1. Then stir in peppers and green onion.
  1. Pour into a greased 8 x 8 casserole dish.
Baked egg casserole in a square le creuset baking dish
  1. Bake this Italian Breakfast Casserole for 35 – 40 minutes. The top should be slightly browned and the casserole set up in the middle.

Questions You May Have

Can I Make This Italian Egg Bake Ahead of Time?

Yes. You can make it the night before. Complete all the steps and place in the casserole dish. Cover well with plastic wrap and refrigerate. Let it sit at room temperature for about 30 minutes before baking.

Is This Recipe Gluten Free?

You’ve got a jump start since this is an egg bake without bread. Make this complete gluten free by using a 1 to 1 gluten free flour.

What Should I Serve With This Italian Breakfast Casserole?

This casserole is light and fluffy. And without any Italian Sausage, you’ve got lots of choices. Serve this with Fried Biscuits, a fresh fruit salad, a side of chicken Italian Sausage. Serving this for brunch? Serve it with a simple tossed salad with Red Wine Vinegar Dressing.

Tips For Success

  • You most certainly can roast your own red bell peppers for this recipe, but make it easy by purchasing three roasted red bell peppers from the olive bar, or jarred roasted-red bell peppers.
  • Use a cake tester to make sure the casserole is done and set up in the middle.
  • Let the casserole sit for about 5 minutes before serving.
A slice of three cheese egg casserole on a spatula.

Variations

  • Picture this Italian egg bake with with fine chopped sauteed asparagus and shallots.
  • Add Southwestern flare by substituting the roasted red bell peppers with jalapeno peppers of Hatch chile peppers. Add a tablespoon of adobo sauce from canned chilles in adobo for an additional kick of excitement.
  • Or a simple mixture of mushroom and chives. Just be careful with the moisture content in mushroom. Fry and lightly salt them to draw out moisture before adding.

I hope you give this Italian Breakfast Casserole a try. You’ll be glad you did.

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 slice of three cheese Italian Breakfast Casserole.
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5 from 2 votes

Three Cheese Italian Breakfast Casserole

This is a recipe for an oh-so cheesy Italian Breakfast Casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast Recipes
Cuisine: American
Servings: 9
Calories: 289kcal
Author: Lea Ann Brown

Equipment

  • 1 8 x 8 Casserole Dish

Ingredients

  • 3 medium red bell peppers roasted and diced
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • ¾ teaspoon baking powder
  • 9 large eggs
  • 3 tablespoons unsalted butter melted
  • 1 ½ cups Medium Cheddar Cheese grated
  • 1 cup whole-milk ricotta
  • 1 cup Parmigiano-Reggiano grated
  • 3 green onions finely chopped (½ cup)

Instructions

  • Preheat oven to 350°F.
  • Sift together flour, salt, and baking powder into a small bowl.
  • Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add melted butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and green onion.
  • Pour into a buttered 8 x 8 casserole dish and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
  • To serve, cut into 9 squares and garnish each with a dollop of sour cream and fine chopped heirloom tomatoes.

Notes

Tips For Success: 
  • You most certainly can roast your own red bell peppers for this recipe, but make it easy by purchasing three roasted red bell peppers from the olive bar, or jarred roasted-red bell peppers.
  • Use a cake tester to make sure the casserole is done and set up in the middle.
  • Let the casserole sit for about 5 minutes before serving.

Nutrition

Serving: 9g | Calories: 289kcal | Carbohydrates: 7g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 648mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2034IU | Vitamin C: 52mg | Calcium: 368mg | Iron: 1mg

Three Cheese Italian Breakfast Casserole … It’s What’s For Breakfast.

This recipe was first published September of 2018 and updated June of 2024 by adding step by step instructions.

Black and Blue Burgers

By 1 Comment

Black and Blue Burger patties combine blackened seasoning and crumbled blue cheese for a burger with serious steakhouse flavor. One of my favorite burgers to cook, it’s “just right” spicy, juicy, rich and bold. Let’s take a look.

Black and blue burger with red onion, tomato and lettuce.

What Is a Black and Blue Burger?

A Black and Blue Burger is a beef burger seasoned with blackened seasoning ("black") and made by adding blue cheese ("blue") to the ground beef. The seasoning creates a bold, spicy flavor, while the blue cheese adds richness and tang.

Why It's Called "Black and Blue"

  • Black = blackened spice blended with the ground beef.
  • Blue = blue cheese mixed into the ground beef.

Flavor Profile at a Glance

  • Spicy: The homemade blackened seasoning I’ve provided in this recipe adds a just right spicy note to the overall flavor.
  • Beefy: Choosing the right blend of ground beef, combined with crumbled blue cheese makes this a perfect beefy burger.
  • Creamy: Adding crumbled blue cheese directly to the ground beef before forming patties, makes this a creamy, cheesy burger.
  • Savory: The bold flavors of this burger are elevated a step higher slathered with a coarse ground Dijon Mustard for a condiment.

This robust contrast is what makes black and blue burgers stand out from standard cheeseburgers.

Taking a cue and inspiration from Culinary School, where we pan-seared Denver Steaks then served topped with a blue cheese sauce, these Black and Blue Burgers were born in my own kitchen. Beef and Blue Cheese are natural culinary partners, so let’s get started.

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Ingredients You’ll Need For Blacked Seasoning

Store Bought Versus Homemade: Again, another recipe from Culinary School. I’ve never purchased blackened seasoning, so can’t recommend a store brand. But any purchased seasoning mix can be over-salty. Homemade will result in better control and flavor balance.

Let’s start by making this super easy Homemade Blackened Seasoning Recipe. You probably have everything you need in your pantry and it’s a super easy recipe.

Homemade blackened seasoning to make black and blue burgers.
  • Fresh Ground Black Pepper
  • Garlic powder
  • New Mexico Red Chile Powder, or Cayenne Pepper is more customary
  • Dried thyme
  • Dried oregano
  • Smoked paprika
  • Onion powder
  • Kosher salt

See recipe card for quantities.

Homemade blackened seasoning in a black bowl.

Simply add ingredients to a bowl and use a whisk to combine. Set aside and make those burgers.

Key Ingredients For The Black and Blue Burgers

Ingredients to make Black and Blue Burgers.

Best Ground Beef To Use – Fat Ratio Matters

  • Use 80/20 ground beef. The higher fat content prevents dryness and helps balance the bold flavor of the blackened seasoning. Lean beef cooks up dry and tough and doesn't hold blue cheese crumbles well.

Best Blue Cheese For Burgers (Crumbles vs. Block)

  • Crumbles: The pre-crumbled blue cheese sold in plastic containers may be convenient, but they’re a dryer product which won’t melt as well.
  • Let's talk creamy. 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.

Best Buns For These Burgers

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 that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.

Best Lettuce For Burgers

  • Lettuce – I like green leaf lettuce for burgers because of it’s pretty frilly edge appearance. You can substitute iceberg lettuce for more of a crunch, or even Romaine lettuce. TIP: When building that burger, place the lettuce on the bottom bun before adding the burger patty. This will keep that bun from getting soggy from that juicy burger.

How To Make Black and Blue Burgers

Combining ground beef and blue cheese crumbles to make black and blue burgers.
  1. Step 1: Place ground beef in a bowl. Add crumbled blue cheese, blackened seasoning and salt.
Combined ground beef and blue cheese crumbles to make black and blue burgers.
  1. Step 2: Use hands to combine the ingredients, just like you would making meatloaf.

Hint: Don’t overwork the meat mixture when making ground beef patties. A looser mix will simply make a better cooked and juice burger.

Three black and blue hamburger patties ready to grill.
  1. Step 3: Portion ground beef into three patties. You can also make quarter pound burgers and make four black and blue patties.
Grilled black and blue burger patties.
  1. Step 4: Place burgers on the grill or in a stovetop cast iron skillet or grill pan. Sear 3 to 5 minutes on the first side or until dark crust develops on burgers. Flip the burgers and grill on second side for additional 4 to 5 minutes or until they reach internal temperature of 160°F.

TIP: Try grilling the onions rather than serving them on the burger raw. Grilling red onions brings out the natural sugars which caramelize for a sweeter result.

How To Build That Burger: Spread whole grain mustard on bottom bun, add lettuce and sliced tomato. Add the burger bun and top with rings of red onion.

How To Cook These Burgers

Skillet vs. Grill

I’ve always said that the best burgers come off a flat top grill. However, flat top grills like restaurants use aren’t an option for home kitchens. A cast iron skill can somewhat replicate a flat top.

  • Cooking burgers in a cast iron skillet will create a lovely outer crust, which we call Mailliard reaction. It’s that toasty flavor that makes a great burger. A cast iron skillet or cast iron grill pan will distribute heat evenly and you won’t lose any of that juicy flavor to your outdoor grill grates. In short, that results in a juicier burger.
  • Grill: These burgers work great on an outdoor grill. However, if you’ve got a griddle that fits that grill, use it. For the same results as a cast iron skillet.
  • Non Stick Skillet: Save them for gentler projects like omelettes , scrambled eggs or delicate seafood. Non-stick skillets are notorious for not creating enough heat to get a good sear.

In summary: My vote goes to cast iron for the best balance of heat retention and crust formation.

Tips For Success

  • Don’t be tempted to use the blackened seasoning as a sprinkle-on seasoning. You’ll have a better burger by blending it in before forming the burger patties. Plus, the seasoning may burn if it’s used as a coating.
  • Cold cheese won't melt evenly. Let cheese come to room temperature before mixing. Allow about 30 minutes

Make Ahead, Storage and Reheating Tips

Can You Prep These Burgers In Advance?

  • Yes, form patties up to 24 hours ahead. Cover tightly, and refrigerate until ready to cook.

Freezing Black and Blue Burger Patties

  • Freeze uncooked patties on a tray, then transfer to freezer bags. Let the patties thaw in the refrigerator overnight. You can also freeze cooked burger patties for up to three months.

Reheating.

  • I intentionally make extra burgers to have leftovers. Simply wrap the extra burger patty in plastic wrap and store in the refrigerator for up to 3 days. When ready to reheat, place the cooked burger meat in the microwave and heat in 30 second increments until hot. The 50% power feature is your best friend. A slower and gentler heat will keep that burger from drying out and you'll avoid any high heat food explosions.

Variations

  • Less Spicy: Red chile powder can be quite spicy. Choose a chile powder labeled mild or medium. You can also reduce the amount by half and make up that amount by increasing the smoked paprika.
  • Bacon: Bacon and blue cheese make great partners. Add a few slices of cooked bacon to make Bacon Black and Blue Burgers.
  • Low Carb or Bunless: Serve these burger patties over grilled portobello mushrooms, or wrapped in green lettuce leaves. Either option makes these burgers gluten free.

FAQ’s

What Cheese Can Replace Blue Cheese?

Not a blue cheese fan? Try Gorgonzola dolce. It’s a mild, sweet, creamy Italian cheese. It’s aged for a shorter period of time giving it a milder flavor. Feta cheese is a great crumbling cheese. Pepper jack is absolutely not traditional for a burger like this, but popular.

What’s The Best Internal Temp For Burgers?

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. Use a digital instant read thermometer to gauge internal temperature.

Why Are My Burgers Dry?

They’re either over cooked, or the blend you used was not 80% lean and 20% fat.

Burgers are our favorited food during the Summer months and with all of my burgers our favorite side dish to serve is baked beans. Take a look at BBQ Beans On The Grill. or these Spicy Baked Beans. And a great side dish for any burger, take a look at my recipe for Beer Mac and Cheese.

Are you Hamburger fans like us? Don’t miss more of our favorites.

And if you’re looking for even more recipes, don’t miss my category for Hamburger Recipes. You’ll find more ideas including the most popular on my site for Bobby Flay’s Coleslaw Burger. And if you’re a blue cheese fan, don’t miss my recipe for Blue Cheese Burgers. Cowboy approved and perfection!

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.

Black and blue burger with red onion, tomato and lettuce.
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Black and Blue Burger Recipe

Black and Blue Burger patties combine blackened seasoning and crumbled blue cheese for a burger with serious steakhouse flavor. One of my favorite burgers to cook, it's "just right" spicy, juicy, rich and bold.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3
Calories: 657kcal
Author: Lea Ann Brown

Ingredients

  • For The Homemade Blackened Seasoning
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Garlic powder
  • ½ teaspoon New Mexico Red Chile Powder or Cayenne. Or more if you want it spicier.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • For The Black and Blue Burgers
  • 1 pound Ground Beef
  • 1 Tablespoon Blackened Seasoning
  • ½ teaspoon Kosher salt
  • ½ Red Onion Cut into rings
  • 3 ounces Blue Cheese crumbled
  • 3 Tablespoons Whole Grain Dijon Mustard
  • 3 leaves Green Leaf Lettuce
  • 3 slices Tomato
  • 3 Sesame Seed Hamburger Buns

Instructions

  • Preheat grill to high. Or heat a cast iron skillet stove top.
  • Place ground beef in a bowl. Add crumbled blue cheese, blackened seasoning and salt. Use hands to gently combine the ingredients. Portion ground chuck into three patties. You can also make quarter pound burgers and make four hamburger patties.
  • Turn heat down to medium high and place burgers on the grill or skillet. Sear 3 to 5 minutes on the first side or until dark crust develops on burgers. Flip the burgers and grill on second side for additional 4 to 5 minutes or until they reach internal temperature of 160°F.
  • Add buns to grill to toast, 2 minutes or until golden brown. Spread a little butter or mayo on the buns and toast buttered/mayo'd side down.
  • To build that burger. Spread whole grain mustard on bottom bun, add lettuce and sliced tomato. Add cooked burger patty and top with red onion.

Notes

Tips For Success: 
  • Don’t be tempted to use the blackened seasoning as a sprinkle-on seasoning. You’ll have a better burger by blending it in before forming the burger patties. Plus, the seasoning may burn if it’s used as a coating.
  • Cold cheese won't melt evenly. Let cheese come to room temperature before mixing. Allow about 30 minutes
  • Use an Instant Read Digital thermometer to read the internal temperature of those burger patties while cooking. 160 Degrees is recommended.
  • Grill the red onion slices rather than serving them raw on the burger will make for a sweeter onion experience.
  • Take the time to toast that bun. Simply butter and place on the grill for a few seconds. It will elevate these Black and Blue Burgers from good to great.

Nutrition

Calories: 657kcal | Carbohydrates: 33g | Protein: 39g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 3110mg | Potassium: 828mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2952IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 7mg

Black and Blue Burgers … They’re Whats For Dinner

Chile BBQ Baked Beans On The Grill

By 3 Comments

Rich, robust, sweet, spicy and smoky, these Chile BBQ Baked Beans On The Grill are a total WOW on the flavor scale. Using canned baked beans and adding bacon, molasses and chile peppers, mesquite wood chips bring home the incredible smoky flavor. Learn how to cook baked beans on the grill … it’s easy.

BBQ Baked beans on the grill served in a red ramekin.

What You Can Expect From This Recipe

This is a recipe developed in Culinary School for one of their recreational evening classes on grilling. You’ll love the method of using a disposable foil casserole pan to make baked beans on the grill. Easy clean up!

Entire Meal On The Grill: These bbq baked beans cooked on the grill, are a perfect side dish for every type of backyard barbecue party thrown your way. Burgers, ribs and hotdogs never had it so good. And if plan it just right, you can make your entire meal on the grill. For instance, Grilled Chicken Halves, these BBQ beans and grilled Sweet Potato Fries … just for an example.

Flavor: You simply couldn’t believe the flavor of these bbq baked beans. Rich with sweet flavor using molasses. And smoky with bacon.

Add Some Real Smoke: Mesquite Chips are used to bring the smoky layer of flavor to the already delicious combo of ingredients. Simply use a foil packet or a small smoke box to accomplish this.

Simple to Make: BBQ Baked Beans On The Grill, are a very pleasant surprise in more ways than one. Aside being absolutely delicious, they’re easy to make.

Let’s take a look.

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Ingredients You’ll Need

Mesquite wood chips and medium heat chile peppers bring unique layers of flavors to the customary ingredients used to make bbq baked beans.

Ingredients to make bbq baked beans on the grill.
  • Mesquite Wood Chips: Easily found along side grilling supplies at the grocery store. Hickory wood chips are also a good choice here.
  • Using Canned Beans make this an easy fix.
  • Good quality thick sliced bacon.
  • Chile Peppers, Medium Heat Please: Mild chile peppers simply won’t bring that warmth of heat to the end flavors of this recipe. You need a medium heat pepper to fight it’s way through the strong flavors here. I like to use Hatch Chile Peppers here.
  • Sweet Onion
  • Dark Molasses
  • Brown Sugar
  • Ketchup
  • Fresh Garlic

See recipe card for quantities.

How To Cook Baked Beans On The Grill, It’s Easy

Before starting the preparation of these baked beans, soak wood chips in water for at least 30 minutes and preferably one hour. Drain off the water before using them in the cooking process. Empty canned beans into a colander in the sink. Allow the beans to drain, but do not rinse.

Cooking bacon, onions and garlic in a large fry pan to make bbq baked beans on the grill.
  1. Step 1: In a large fry pan over medium heat, cook the bacon pieces, stirring occasionally, until crispy. About 10 minutes. Add the chopped onions and cook until starting to soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Adding sauce ingredients to skillet to make bbq baked beans on the grill.
  1. Step 2: Stir in the catsup, molasses, chile peppers and brown sugar. Simmer for 5 minutes.
BBQ baked beans in an aluminum casserole pan.
  1. Step 3: Place the drained beans into a grill safe, 3 quart casserole. Sprinkle on Kosher salt and freshly ground pepper. I like to use the disposable foil pans. They’re recyclable and grill friendly.
Adding sauce to canned beans to make bbq baked beans on the grill.
  1. Step 4: Add the sauce and stir into the beans. Place the pan of beans on the grill over indirect medium heat. Cook for 40 minutes, stirring often.

Substitutions

  • Bacon – If you’re opposed to pork bacon, turkey bacon will work just fine for this recipe. And to make this a vegetarian grilled baked beans recipe, there are plenty options for vegetarian bacon.

Variations

  • Rich Flavor – Substitute tomato paste for the ketchup. Doing so will make this even deeper and richer bbq sauce flavor. Me? I prefer ketchup.
  • About Chile Peppers – I always have a stash or roasted chile peppers in the freezer. You can purchase canned chile peppers on the Mexican food aisle at the super market. Again, choose a pepper that’s medium on the heat scale.

See this oven version of Spicy Baked Beans on my website! Another recipe with great flavor and a little bit on the tangier side, using mustard and Worcestershire sauce, this is an oven baked bean recipe.

Equipment

These beans can be made on a gas grill or using a charcoal grill. Simply be sure to create a heat station with no heat. This sets up an indirect heat cooking situation. Turn off one set of burners on a gas grill, or move charcoal briquettes to one side of the grill. Place the pan of beans away from the heat source.

Place wood chips in a small disposable pan or in a open foil pouch. Follow grill instructions for using wood chips. Example, my Weber grill instructs to place either a foil packet or foil pan with soaked wood chips, under the grates and above the flavor bars.

Storage

Store left over grilled baked beans in an air-tight container in the refrigerator for up to 5 days. I like to use the microwave to reheat. These beans can also be frozen. Use a freezer zip-lock style baggie or an airtight container. They will store in the freezer for up to 3 months.

Top tip

The more you stir the beans while they’re cooking on the grill, the stronger the smoky flavor.

A Question You May Have

Can I Use Dried Beans For This Recipe

Yes you can. You’ll need to start the process the day before. Soak pinto beans over-night, then cook in the crockpot until tender. This will take a few hours. See my post for Cowboy Chili where I explain how to easily cook dried beans in the crockpot.

BBQ baked beans on the grill served in a red Le Creuset Ramekin.

If you’re grilling this summer, you need to try these BBQ Baked Beans on the grill. The flavor is amazing and you’ll want to make them again and again. And if you’ve never tried baked beans with molasses and brown sugar, you’re in for a treat.

More Summer Side Dishes You Might Like

Looking for more recipe for those backyard cookouts? Try these:

And if you’re looking for more Summer sides, don’t miss my category for Side Dishes, you’ll find lots of great recipes, including the most popular on my site for Cast Iron Skillet Potatoes.

Make It A Meal

These are a few of my favorite main courses to serve with BBQ Baked Beans On The Grill.

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 red crock full of baked beans cooked on the grill.
Print Recipe
5 from 1 vote

Chile BBQ Baked Beans On The Grill

How To Cook Baked Beans On The Grill. Rich, robust, sweet, spicy and smoky, these Chile BBQ Baked Beans On The Grill are a total WOW on the flavor scale. Using canned baked beans and adding bacon, molasses and chile peppers, mesquite wood chips bring home the incredible smoky flavor.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 283kcal
Author: Lea Ann Brown

Equipment

  • 1 EZ Foil Disposable Casserole Pan 3 quart

Ingredients

  • 5 slices Thick Cut Bacon Cut into ½ inch pieces
  • 1 medium Sweet Onion Chopped, about 1 ½ cups
  • 4 medium Garlic cloves peeled and chopped
  • ½ Cup Catsup
  • ¼ Cup dark Molasses
  • 1 Cup Chile Peppers roasted, peeled, chopped
  • 2 Tablespoons Brown sugar
  • 56 ounces Canned Baked Beans 2-28 ounce cans
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Before starting the preparation of these baked beans, soak wood chips in water for at least 30 minutes and preferably one hour. Drain off the water before using them in the cooking process. Empty canned beans into a colander in the sink. Allow the beans to drain, but do not rinse.
  • In a large fry pan over medium heat, cook the bacon pieces, stirring occasionally, until crispy. About 10 minutes. Add the chopped onions and cook until starting to soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in the catsup, molasses, chile peppers and brown sugar. Simmer for 5 minutes.
  • Place the drained beans into a grill safe, 3 quart casserole. Sprinkle on Kosher salt and freshly ground pepper. I like to use the disposable foil pans. They're recyclable and grill friendly.
  • Add the sauce and stir into the beans. Place the pan of beans on the grill over indirect medium heat. Cook for 40 minutes, stirring often.

Notes

Top Tip: The more you stir the beans while they’re cooking on the grill, the stronger the smoky flavor.
Tips For Success For Grilled Baked Beans:
These beans can be made on a gas grill or using a charcoal grill. Simply be sure to create a heat station with no heat. This sets up an indirect heat cooking situation. Turn off one set of burners on a gas grill, or move charcoal briquettes to one side of the grill. Place the pan of beans away from the heat source.
Place wood chips in a small disposable pan or in a open foil pouch. Follow grill instructions for using wood chips. Example, my Weber grill instructs to place either a foil packet or foil pan with soaked wood chips, under the grates and above the flavor bars.

Nutrition

Calories: 283kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 1006mg | Potassium: 656mg | Fiber: 9g | Sugar: 7g | Vitamin A: 212IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 3mg

BBQ Baked Beans On The Grill … They’re Whats For A Side Dish