If you love the convenience of canned tuna recipes, be sure to try Chickpea Tuna Pita Sandwich or Chickpea Salad with Tuna.

Ingredients – What’s in a Tuna Melt?

I find the best tuna melt recipe starts with quality ingredients. The recipe starts with making a classic tuna salad, which is used to layer with cheese in between two pieces of bread before baking it in the oven or cooking it on the stovetop. Here is what you will need to make the tuna salad, along with the bread, cheese, and toppings:

Tuna Salad Ingredients

• Tuna: Look for 5-ounce cans of high-quality wild-caught Albacore tuna packed in water. If you are concerned about mercury, go for skipjack tuna (sometimes labeled light tuna), which has lower mercury levels than larger albacore or yellowfin tuna.
• Celery stalk
• Pickles: Go for your favorite pickles, such as Kosher, dill pickles, or bread and butter pickles. Or swap out the pickles for pickle relish instead.
• Hard-Boiled Egg: I follow this recipe on how to make hard-boiled eggs, which works every time.
• Parsley: Fresh herbs, like parsley, give it a refreshing bite. Experiment with other herbs, like tarragon or dill, or give it a final sprinkle of fresh chives.
• Mayonnaise: Mayonnaise brings the tuna salad together. Feel free to use vegan mayo or swap out half the mayo for plain Greek yogurt for a nice protein boost or sour cream for some tang.
• Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
• Kosher Salt
• Black Pepper

Tuna Sandwich Ingredients

• Buns / Bread Slices: I used Brioche Buns for their buttery richness, but plain, sesame seed, or poppy seed hamburger buns will also do. If you want to go more on the traditional hot tuna melt, you can use ½-inch slices of white bread. However, sourdough bread, whole grain bread, ciabatta, or even English muffins would also work.
• Cheese: Sharp cheddar cheese makes a classic tuna fish melt, which is why most people say that it’s the best cheese for a tuna melt. However, you can also use provolone, mozzarella, Swiss cheese, or Havarti in this sandwich recipe. If you want to take things up a notch, feel free to experiment with different types of cheese, like pepper jack, Monterey jack, Gruyere, fontina, or smoked gouda. You can use slices of cheese from the deli counter or grate a whole block of cheese when you get home.
• Cucumber: Fresh cucumber slices offer a nice crunch and color.
• Avocado: Peel, seed, and slice a fresh avocado just before serving to add some healthy fats and extra richness.
• Tomato Slices: Use ripe tomatoes for the best flavor, such as Roma, tomatoes on the vine, or heirloom tomatoes. Once sliced, lay them out on paper towels to absorb excess moisture so your tuna and tomato sandwich doesn’t get too soggy.
• Salad Greens: Salad greens, baby arugula, or chopped romaine lettuce offer a nice crunch and contrast to the creamy tuna salad.
• Cornichons: Optional, but I love the extra gourmet touch of cornichons as garnish if you so choose.

How to Make a Tuna Melt Sandwich in the Oven?

This recipe for tuna melt sandwich starts with homemade tuna salad. Once you have that prepped and ready, the rest is so easy. Follow these step-by-step directions to make the tuna fish sandwich in the oven:

1. Make the tuna salad: In a medium bowl, mix together the tuna, celery, pickles, hard-boiled egg, parsley, mayonnaise, lemon juice, salt and pepper. Taste and adjust the seasoning to your liking.
2. Prep the sandwiches: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place all 4 buns open-face on the baking tray. Top each bottom bun with 1 slice of cheese, followed by ½ cup of the tuna filling. Place another slice of cheese on the top bun.

3. Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
4. Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a handful of salad greens. Top with the top bun. Garnish with a cornichon (if desired) and enjoy!

How to Make Ahead and Store?

The most time-consuming part of this recipe is making the tuna salad. So if you want to get ahead, I recommend prepping the tuna salad in advance. With that out of the way, the tuna melts come together in less than 15 minutes. Here are my best make-ahead and storage tips:

• Make Ahead: Prepare the tuna salad and store it in an airtight container in the fridge for up to 2 days. The tuna and veggies will leach out a bit of water the longer it sits in the fridge, so give it a good stir just before using.
• Storage: The recipe makes 4 sandwiches, so if you are only serving 1-2 people, I recommend storing leftover tuna salad and toppings in separate airtight containers in the fridge. Assemble and bake the sandwiches just before serving.

With that being said, if you end up with leftovers of this melted tuna sandwich, you can store them in an airtight container after they come to room temperature. Keep them in the fridge for up to 2 days. Reheat in a low heat (300 degrees F.) oven until heated through.

How to Serve

Think of this as a tuna cheese sandwich with all the fix-ins. Because of this, I like to serve it a bit more casually, either as a light lunch or simple dinner, with any of the following:

• Soup: Make it more of a comforting meal with tomato soup – what a classic tuna melt combination.
• Bean Salads: Add some more plant-based protein with Five Bean Salad or Texas Bean Salad.
• Potato Salads: Make it more of a heartier meal by serving alongside Red Potato Salad or Potato Salad with Capers.
• Coleslaw: Add some crunch with Greek Yogurt Coleslaw or No Mayo Coleslaw.
• Seasonal Salads: Give it a refreshing touch with Avocado and Mango Salad, Mexican Corn Salad, Yogurt Cucumber Salad, or a green salad, like Spring Mix Salad.
• Deli-Style: Keep it simple with some crunchy pickle spears and potato chips, just like your corner deli!

FAQs

Other Seafood Recipes You Might Like

• Skinny Shrimp Scampi
• Breaded Fish Recipe
• Ahi Tuna Salad
• Shrimp Scampi with No Wine
• Crab Cakes with Remoulade Sauce
• Salmon Nicoise Salad

If you try this Tuna Melt Sandwich recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Tuna Melt Sandwich Recipe

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.

Course Sandwich

Cuisine American

Diet Kosher

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For The Tuna Mixture:

• 2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) – drained
• 4 stalks celery chopped
• 2-3 small pickles chopped
• 1 hard boiled egg peeled and chopped
• 2 tablespoons fresh parsley chopped
• ½ cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Sandwich:

• 4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
• 8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
• 1 cucumber sliced thinly
• 1 avocado ripe sliced
• 1 large tomato sliced
• ½ cup salad greens or arugula
• 4 cornichon as garnish – optional

Instructions

• To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
• To make the sandwiches: Preheat the oven to 350 degrees.
• Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
• Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
• To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
• If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

• Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
• Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
• Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
• Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
• Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
• To cook it on the stovetop:
  1. Butter Bread: Butter one side of 8 slices of bread.
  2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
  3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
  4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition

Calories: 447kcal | Carbohydrates: 30g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 955mg | Potassium: 696mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1081IU | Vitamin C: 17mg | Calcium: 363mg | Iron: 4mg

The post Tuna Melt Sandwich appeared first on Foolproof Living.

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients 

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

• Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
• Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
• Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
• Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.  
• Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
• Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

1. Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

2. Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
3. Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
4. Top with cucumber: Arrange the sliced cucumber evenly on top.
5. Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion. 

6. Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch. 
7. Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend: 

• Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
  • After making the guacamole, evenly spread it in an airtight container.
  • Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
  • Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly. 

• Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.  

FAQs

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

• Avocado Salad Dressing
• Quinoa Salad with Avocado
• Avocado Watermelon Salad
• Mango and Avocado Salad

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes,  it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 2 pieces toast multi-grain bread and sourdough bread would all work
• 1 large avocado ripened
• 1 ½ teaspoons lemon juice plus lemon wedges to serve with
• 1 garlic clove minced – optional
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
• 4 oz. smoked salmon packaged
• ½ cup micro greens or arugula
• 1 tablespoon pickled red onions optional
• A drizzle of extra virgin olive oil
• 1 teaspoon Everything Bagel Seasoning optional

Instructions

• If preferred, toast your bread and let it cool for a few minutes.
• Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
• Spread each slice of toast with the avocado mixture.
• Top each slice with the cucumber slices.
• Place smoked salmon pieces and pickled onion (if using) on top.
• Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
• Serve with a lemon wedge on the side.

Notes

• Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in. 
• Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
• To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
• Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 240kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 1170mg | Potassium: 636mg | Fiber: 7g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

Ingredients

To make this bacon avocado cheeseburger recipe, you will need three sets of ingredients:

1. To make the 4 Ingredient Guacamole Recipe, you will need garlic, lime juice, kosher salt, and ripe avocados.
2. For the turkey bacon, you will need one 8-oz. package of turkey bacon. You can choose to make your turkey bacon in an air fryer or the oven.

3. For the burger patties, gather organic ground beef, Worcestershire sauce, garlic powder, paprika, kosher salt, black pepper, vegetable oil, burger buns, and lettuce leaves. You can also choose to add sliced cheddar cheese.

How to Make

Follow the simple steps below for bbq avocado burgers that are just as delicious as any famous restaurant burger you can buy:

Make the Patties

1. Prepare the pan: Line a small sheet pan with parchment paper and set it aside.

2. Mix the ground beef: Add ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper to a large bowl. Mix the ingredients until thoroughly combined. Divide the meat mixture into four equal portions.
3. Shape burger patties: Flatten each piece into a burger patty roughly ¾-inch thick and three inches in diameter. 

4. Make an indentation in the middle: Use a small, flat-bottomed ramekin to make an indentation* in the center of each patty. (*See expert tips below for more information as to why we are doing this)
5. Transfer the patties: Move the patties to the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes before grilling.

Cook the Turkey Bacon

1. Preheat the oven: Preheat the oven to 400 degrees F. Then, line the turkey bacon slices on the wire rack or a parchment paper-lined baking sheet with none of the strips overlapping. 
2. Cook the bacon: Bake the turkey bacon slices in the oven for ten minutes before removing them, flipping them, and baking them for another five minutes. Once cooked, set the bacon aside.

Make the Guacamole

1. Prep the ingredients: In a large bowl, mix the garlic, lime juice, and salt. Halve the ripe avocados, scoop them out, and place them into the same bowl.
2. Mix everything together: Use a fork or potato masher to mash the avocados until they reach your desired level of creaminess. Taste the mixture and add seasoning if necessary.

Get the Grill On

1. Prepare the grill: Preheat a gas grill to 400 degrees F (medium-high heat). Once heated, dip a wad of paper towels into vegetable oils and wipe the grates.
2. Grill the patties: Place the ground beef on the grill for 4-5 minutes. Then, flip the patties and cook for another four minutes, or until the center of each registers your desired temperature. The internal temperature should read 125 degrees F. for medium-rare,  130 degrees F. for medium, and 155-160 for well done (source)*.
3. Add the cheese: When done, move the beef patties off the direct heat, top each with a slice of cheese, and let the residual heat melt the cheese (45-60 seconds). Transfer the finished patties to a plate and cover them with aluminum foil. Let the beef rest for five minutes. You may also lightly toast your burger buns on the grill for 1-2 minutes while the burgers rest.

PRO TIP: If you choose not to grill your bacon avocado burger as described above, you can cook your patties on a grill pan or in a skillet.

Assemble the Bacon Avocado Cheeseburgers

Assemble the bacon guacamole burger: Place the bottom bun on a plate. Layer the hamburger with avocado, a tomato slice, a cooked patty, two slices of bacon, and a lettuce leaf.

Finish the burger stack with the top bun. Then, repeat this assembly process with the remaining burgers and serve.

How to Make Ahead & Store Leftovers

One bite of this bacon avocado burger recipe, and you won’t dare let another go to waste. Now you can whip up juicy burgers in a snap and store them like a pro—all with one simple guide.

• Make ahead: To make this burger recipe ahead of time, prepare your guacamole, turkey bacon, and ground beef mixture, and store each in a separate airtight container. Keep these ingredients in the fridge for up to one day, and only move your hamburger patties to the freezer 30 minutes before grilling.
• Storage: When storing your guacamole bacon burgers, place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

FAQs

Other Ground Beef Recipes You Might Also Like:

• Beef Vegetable Soup
• Mexican Stuffed Bell Peppers
• Stuffed Cabbage Soup
• Spaghetti Bolognese Recipe

If you try this Avocado Bacon Barberque Burger recipe or any other one of our beef dinner recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Avocado Bacon Burger Recipe

If you love avocados and bacon, you must try this delicious Avocado Bacon Burger recipe. Simply put, it is made by layering beef burger patties with guacamole and turkey bacon in a buttery brioche burger bun. To me, this is a next-level burger with minimal effort.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 759kcal

Author Aysegul Sanford

Ingredients

For The Burger:

• 1 lb ground beef I used 85/15
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Vegetable oil olive or avocado oil would work to oil the grates
• 4 slices of sliced cheddar cheese optional – American Cheese, Swiss Cheese or Pepper Jack Cheese would also work
• 1 large tomato sliced
• 4 burger buns I used my Brioche Buns
• 4 lettuce leaves

For The Bacon

• 8 slices turkey bacon (8oz) or regular bacon would also work

For The Guacamole

• 1 clove garlic minced
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 2 ripe avocados

Instructions

• Line a small sheet pan with parchment paper. Set it aside.
• To make the burger patties: Place ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper in a large bowl. Mix until well combined. Divide it into 4 equal portions and flatten them into ¾-inch thick burger patties that are about 3 inches in diameter. Make a dent in the middle of each patty using a small flat-bottomed ramekin (please refer to how-to images for a visual).
• Transfer patties onto the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes.
• To cook the bacon in the oven: Preheat the oven to 400 degrees Fahrenheit. Line turkey bacon slices on the wire rack (or on a parchment-lined baking sheet) making sure not to overlap. Bake in the preheated oven for 10 minutes. Remove from the oven, flip them and bake for another 5 minutes. Set them aside.
• To make the guacamole: Mix together garlic, lime juice, and salt in a large bowl. Cut the avocados in half and scoop out the avocados and place them into the bowl. Using the back of a fork (or a potato masher) mash the avocados until it reaches to your desired level of chunkiness. Taste for seasoning and add in if necessary.
• To cook the burgers: Preheat a gas grill* to 400 degrees F. Dip a wad of paper towel into vegetable oil and then generously wipe the grates. Place beef patties on the grill and cook for 4-5 minutes. Flip the burgers and cook for another 4 minutes or until a thermometer inserted in the middle registers 125 degrees F for medium-rare, 130 degrees F for medium, and 155-160 degrees F for well done.
• When they are done, move them from the direct heat and top each burger with a slice of cheese, if using. Let the residual heat melt the cheese for 45 seconds to a minute.
• Transfer the burgers onto a plate, cover them with foil and let them rest for 5 minutes.
• If preferred, while the burgers rest, lightly toast buns (off direct heat) on the grill, for a minute or two.
• To assemble the burgers: Place the bottom bun on a plate. Line it with avocado, tomato slice, burger meat, bacon, and a lettuce leaf. Put the top bun on. Repeat with the rest of the burgers. Serve!

Notes

• No grill, no problem: Alternatively, you can use a grill pan or a skillet to cook your burger patties on the stove top.
• This recipe is written for four people, but you can multiply it as many times as you want.
• Prefer pork bacon instead? Simply use regular bacon and if you need help, here is a great baked bacon recipe.
• Put a thumbprint in the burger: This tip is one of Bobby Flay’s tricks to make the best burgers – When placed on the grill, beef patties tend to bulge in the center, leading to unevenly cooked meat. Though you may want to fix misshapen burgers by pressing down on them with a spatula, this solution can lead to dry, flavorless meat. For best results, then, I recommend creating an indentation in the center of your uncooked beef patties using your thumb or a small, flat-bottomed ramekin. As the beef expands, the dent will disappear, and you’ll have perfectly shaped guacamole burgers.
• Storage: To store leftovers place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

Nutrition

Calories: 759kcal | Carbohydrates: 34g | Protein: 39g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1937mg | Potassium: 1112mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2374IU | Vitamin C: 21mg | Calcium: 233mg | Iron: 5mg

The post Avocado Bacon Burger appeared first on Foolproof Living.

Whether you are making my Avocado Bacon Burgers, Bulgur Burger, or Tuna Melt Sandwiches or are in need of delicious a bread to serve with your favorite soups, this no-knead brioche-style bun recipe is an easy way to level up any of your meals.

If you have ever tried your hand at making the traditional brioche bun recipe you know that it requires a standing mixer, bread machine, or a lot of elbow grease as there is a lot of kneading involved. However, with this easy brioche bun recipe, you will not need any of that. 

Yes, you do need to tend the dough for the first few hours, but after that, time will do the rest of it for you. Simply follow the instructions or watch the how-to video below in the recipe card to master my technique for fluffy brioche buns that are guaranteed to impress.

Ingredients

To make homemade brioche hamburger buns, gather unsalted butter, bread flour, instant yeast, kosher salt, large eggs, water, and sugar. If preferred, you can sprinkle them with sesame or poppy seeds at the end for additional flavor and texture.

• Bread flour: This recipe will not yield great results if you use all-purpose flour. My favorite US brand is King Arthur Unbleached Bread Flour (affiliate link), but I also tested it with other national brands like Bob’s Red Mills (affiliate link), Gold Medal, and even Walmart’s Great Value Bread Flour. They all work well in this recipe.
• Instant Yeast: I used a packet of Fleischmann’s Rapid Instant Yeast (affiliate link) but this recipe is also tested with Red Star’s Quick Rise Instant Yeast.
• Salt: I used Diamond Kosher salt (affiliate link). If you use, Morton’s Kosher salt or table salt, use half the amount.
• Sugar: You can use granulated sugar or cane sugar (for a naturally sweetened recipe). Coconut sugar would also work but the color of the brioche buns will be darker and have a slightly noticeable brown-sugar like the taste.

How to Make This Brioche Bun Recipe?

Making no-knead burger rolls is a hassle-free way to take your sandwich game to the next level. In just a few simple steps, you can make super soft brioche buns like a pro.

Mix the Ingredients

1. Melt the butter: Put the butter in a small saucepan over medium heat and cook until fully melted. Be sure to watch the butter closely to avoid any burning. Then, turn off the heat and let the butter cool to room temperature.

2. Mix the dry ingredients: In a large bowl, whisk together the bread flour, instant yeast, and salt. Set the mixture aside.
3. Whisk the wet ingredients: In a glass measuring cup (or in a small bowl), combine six large eggs, water, and sugar.
4. Combine the ingredients: Pour the melted butter and egg mixture into the dry ingredients, and use a wooden spoon to stir them together. The mixture could look as if it has more liquid than it should. That is normal. Mix the brioche bun ingredients until no dry flour remains and a uniform mass of dough forms (about 1 minute). Don’t overmix the ingredients. 
5. Let the dough rest: Cover the bowl with plastic wrap, and let the dough rest for 10 minutes.

Fold the Dough & Let it Rest Overnight

1. Fold the dough: Hold the edge of the dough with your fingertips. Bring the edge towards the center of the dough, and fold it over itself. Then, turn the bowl 45 degrees and repeat the same folding process. Rotate and fold the dough six more times (eight times in total). Once you have folded the entire outer edge of the dough, cover it with plastic wrap and let it rest for 30 minutes.
2. Repeat the folding process: Perform the same folding process three more times, waiting 30 minutes between each repetition. Be aware that this is a very sticky dough, but luckily all you have to do is to fold it as directed, so it shouldn’t require much more kneading than that. After the fourth set of folds, cover the dough with plastic wrap and let it rest in the fridge for 16-48 hours.

Shape the Dough & Let it Rise

The next day, when you are ready to bake, follow these steps to get them ready for baking:

1. Prepare the sheet pans: Line two sheet pans with parchment paper and set them aside.

2. Divide dough: Transfer the dough to a lightly floured work surface, and cut it into 12 equal portions. You can use a kitchen scale to weigh each ball or get help from a ruler to get equal dough balls.

3. Shape the rolls: Take one piece of dough and pat it into a 3-inch disk. Take one dough edge and fold it towards the disk’s center. Repeat this edge-folding process until the disk forms a ball. Then, flip the ball folded-side-down and move your hands in small circular motions until the dough forms a smooth, round ball shape. If desired, cover the dough ball with a clean kitchen towel. Repeat this shaping process with the remaining 11 pieces of dough.

Bake

Finally, it is time to bake them. If you have a digital thermometer, use it for foolproof results. 

1. Arrange the dough balls: Place the balls of dough onto the prepared sheet pans. I recommend positioning the balls three inches apart, six balls per pan. Remember that the dough will expand as they bake and rest.
2. Let the dough rise: Cover the sheet pans with plastic wrap and let the rolls rise for two hours, or until they nearly double in size. This rising process may take a little longer if you’re making the brioche burger buns in the colder months. You can speed up this process by placing the dough in a warm place within your kitchen.
3. Preheat the oven: 30 minutes before you bake the brioche rolls, preheat the oven to 350 degrees F.
4. Brush with egg wash: Whisk together one egg and a tablespoon of water in a small bowl. Then, remove the plastic wrap over the dough balls and brush each brioche roll generously with the egg wash. If making a sesame brioche bun, sprinkle your brushed rolls with sesame seeds.

5. Bake: Place each baking tray into the preheated oven and bake for 20-25 minutes until they turn golden brown on top, or the internal temperature of the brioche rolls reaches 190 degrees F. Be sure to rotate the baking sheets halfway through the baking time.
6. Serve: Remove the butter brioche rolls from the oven and let them rest for 5 minutes before serving.

How to Store, Freeze & Thaw?

The best part of this recipe is that you can make a batch, enjoy some right away, and store the rest for later. This way, you have the most delicious brioche hamburger buns for your summer cookouts, holiday dinners, or for an easy weeknight dinner at a moment’s notice.

If you plan on using this recipe for brioche hamburger buns or sandwiches, I recommend slicing your rolls in half before putting them in the fridge or freezer for easier use later on.

• Storage: When covered with a clean kitchen towel, your homemade brioche buns can sit on the kitchen counter at room temperature for up to one day. For more extended storage, place your buns in an airtight container or a plastic storage bag with as much air removed as possible. Then, place the container in the fridge, and your light brioche buns will stay fresh for up to six days.
• Freezing instructions: Place your brioche burger buns in an airtight container or a freezer-safe Ziploc air with as little air as possible. Your brioche will stay fresh for up to six weeks in the freezer. 
• Thawing & toasting: One great thing about these homemade buns is that you don’t need to thaw your bread before using it. Simply place your frozen brioche in a toaster oven at low heat (275 degrees F oven) for 10 minutes. Or, if you’ve already cut your frozen rolls in half, you can put the slices in a toaster until they reach your desired heat.

How to Use Brioche Buns?

It doesn’t matter whether you use these brioche buns for hamburgers or as an easy dinner side. There are countless delectable ways to put this sweet brioche bun recipe to use.

• As rolls with butter: Nothing pairs better with a hearty main than buttery brioche buns. Whip up this brioche rolls recipe for any meal you would serve with bread; soups and stews, salads, or any of your dinner recipes. And voila, just like that, the perfect meal any day.
• For burger buns or sloppy joes: Step up your hamburger game (be sure to try my Avocado Bacon Burger or these Buffalo Chicken Burgers) with a bun that is as mouthwatering as the meat. Set your juicy burger atop this traditional brioche bun, and every bite will explode with rich flavor.
• As sandwich bread: Cut your brioche-style bun in half, fill it with your favorite toppings, and you’ll have one of the richest and most flavorful sandwiches you’ve ever eaten.

Expert Tips

You don’t have to be a celebrity chef to make gourmet burger buns at home. With my foolproof tips, your brioche burger bun recipe will come out golden, soft, and buttery every time.

• Use bread flour: To make your bread as fluffy and round as the iconic NYT light brioche buns, I recommend using bread flour instead of all-purpose flour. Bread flour has a higher protein content, allowing more gluten to develop in your bread. This gluten, in turn, gives bread its structure and body.
• Watch the melted butter: Be sure to keep an eye on the pot when melting your butter. Butter melts very quickly and can burn if not watched properly.
• Use room-temperature ingredients: For the best results use room-temperature ingredients. If you are a regular bread baker, you know that yeast is temperature-sensitive, so having all your ingredients at room temperature before adding them to your dough is crucial for the best burger brioche bun.
• Use a kitchen scale: A kitchen scale (affiliate link) will give you the best results when cutting your soft dough into equal pieces. Simply measure each portion of brioche dough before rolling it into a ball.
• Make smaller-sized buns: To make smaller brioche buns for sliders, divide your dough into up to 14 pieces. Keep in mind, however, that smaller buns will bake for less time. I suggest baking slider-sized rolls for 20-22 minutes or until their internal temperature reaches 190 degrees F.
• Make large brioche burger buns: If you want larger brioche buns, divide your dough into fewer pieces. However, you will likely need to bake your larger buns for more time. For instance, when making ten brioche rolls, I recommend baking them for 25 minutes or until their centers reach 190 degrees F.
• Toast your buns on the grill: If you plan on using your brioche buns for burgers, I recommend lightly toasting the brioche buns on the grill right before using them. This extra step will give each toasted brioche bun a deliciously warm and crisp exterior.

I know a lot of people favor the brioche bun recipes from popular publications like New York Times Cooking, King Arthur Flour, and Food Network. However, having been making this recipe for many years, I can assure you that it is just as good. Once you give it a try, I am sure you will agree. 

Other Bread Recipes You Might Also Like

If you are a fan of baking bread, here are a few other fan-favorite bread recipes you might also like. Tender, filling bread is just an oven away with this star collection.

• No-Knead Dutch Oven Bread
• Olive Loaf Bread
• Challah Bread
• Almond Bread Recipe
• Seed and Nut Bread
• Yogurt Bread with Molasses

If you try this Homemade Brioche Buns recipe or any other bread recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Homemade Brioche Buns Recipe

These homemade brioche buns make the perfect hamburger bun, sandwich bread, or dinner rolls. Whether you serve them for grilled burgers during the barbecue season or for your holiday table during Thanksgiving or Christmas, they are the perfect accompaniment to all your meals.

Course Bread

Cuisine French

Diet Vegetarian

Prep Time 4 hours hours

Overnight Rest 16 hours hours

Total Time 20 hours hours

Servings 12 buns

Calories 316kcal

Author Aysegul Sanford

Ingredients

• 16 tablespoons unsalted butter (8 ounces)
• 3 ¼ cups bread flour (17 ¾ ounces)
• 2 ¼ teaspoons instant yeast (aka rapid rise yeast) – 1 packet
• 1 ½ teaspoon kosher salt
• 6 large eggs plus 1 extra egg or brushing them before baking – at room temperature
• ½ cup water at room temperature
• ⅓ cup sugar 2 ⅓ ounces
• 2 tablespoons of sesame seeds optional

Instructions

• Place butter in a small saucepan over medium heat. Cook until it melts. Be sure to keep a close eye on it as butter burns easily. Turn the heat off and let it cool to room temperature.
• Meanwhile, whisk together bread flour, instant yeast, and salt in a large bowl. Set aside.
• In a separate bowl, whisk together 6 large eggs, water, and sugar.
• Pour the egg mixture into dry ingredients along with the now-cooled butter. Using a wooden spoon, stir to combine. It will look like it is too wet and almost like there is more liquid than there should be. That is normal. Do not overmix. Mix it until no dry flour remains and a uniform mass forms. This should take about 1 minute.
• Cover the bowl with plastic wrap and let it rest for 10 minutes.
• Holding the edge of the dough with your fingertips, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. It should be 8 times in total. Cover with plastic wrap and let it sit for 30 minutes.
• Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge for 16-48 hours.
• Line two sheet pans with parchment paper. Set them aside.
• Transfer the dough onto a lightly floured surface. Divide the dough into 12 equal pieces*. If you have a kitchen scale, you can use it to weight each piece to ensure rolls equal size rolls. Or, you can use a ruler as a guide to cut them.
• Working with one piece at a time, pat dough into a 3-inch disk. Holding the edge of the dough, fold the edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. This dough might be sticky so feel free to sprinkle it with a bit of flour if it sticks to your hands. Repeat the same process with the rest of the balls.
• Place them in the prepared sheet pans. I recommend 6 brioche buns per sheet pan with them being 3-inches apart from each other. Be aware that they do get larger as they rest and after they are baked.
• Cover them with plastic wrap and let them rise for 2 hours or until they “almost” double in size. If you are baking these brioche buns during the summer months, they rise faster. And if you are making it during the colder months, it might be a little longer. I recommend placing them in a warmer part of your kitchen to speed up the process.
• Thirty minutes prior to baking, preheat your oven to 350 degrees F.
• Make an egg wash by whisking together one egg with a tablespoon of water in a small bowl. Remove the plastic and brush each brioche roll generously with the egg wash. If using, sprinkle them with sesame seeds.
• Place both sheet pans into the oven. Bake for 20-25 minutes until they turn golden brown on top (or until the internal temperature reaches 190 degrees F.) making sure to rotate the baking sheets halfway through the baking time.
• Take them out of the oven and let them rest for 5 minutes, let them cool on a wire rack, or serve while they are still warm.

Video

Notes

• * Smaller or larger brioche buns: This recipe is quite versatile in that you can divide the brioche dough into 14 pieces for smaller brioche buns or 10 pieces for larger ones. However, be aware that the time of baking might change based on the size. For 10 pieces, I would recommend 25-27 minutes and for 14 pieces, 18-22 minutes of baking time.
• Salt: I made this recipe using Diamond Kosher Salt. If you use Molton’s kosher salt or table salt please use half the amount of salt.
• Storage: The best way to store these brioche rolls is in an airtight container or a plastic storage bag (with as much air removed as possible.) in the fridge. They should be fresh for up to 6 days. Be sure to warm them in a low-heat oven before serving.
• Freezing Instructions: If you want to freeze them, be sure to slice them in half horizontally before freezing. Place them in an airtight container or a plastic bag and remove the air out of it as much as possible. Freeze for up to 6 weeks.

Nutrition

Calories: 316kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 326mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg

The post Homemade Brioche Buns appeared first on Foolproof Living.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

1. Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

2. Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

3. Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

4. Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

Got Some Leftover Spinach? Try These Recipes:

• Spinach and Feta Frittata
• Spinach and Artichoke Pasta
• Mexican Egg Casserole
• Spinach Tapas
• Blueberry Spinach Salad
• Spinach Borek

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Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

• 1 tablespoon unsalted butter
• 5 cups baby spinach rinsed and spin-dried
• 1 clove garlic minced
• 1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Spinach Tortillas

• 4 flour tortillas mine are 9-inch in diameter
• 2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
• 2 tablespoons unsalted butter melted

Optional:

• Sour cream
• 1-2 tablespoons of chopped cilantro

Instructions

• Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
• Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
• To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
• Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
• Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

• Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. 
• Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
• For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

Calories: 386kcal | Carbohydrates: 17g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 830mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4221IU | Vitamin C: 11mg | Calcium: 495mg | Iron: 2mg

The post Spinach Quesadilla appeared first on Foolproof Living.

This got me inspired. I am a huge fan of the classic Caprese Salad and Caprese recipes like Caprese Pesto Pasta Salad, Burrata Caprese, and Pizza Caprese.

Why I love this recipe:

• Packed with summer flavors: It’s the perfect trifecta of textures and flavors. Summer fresh tomatoes delicately seasoned in a quick balsamic drizzle, vibrant fresh basil, soft and creamy mozzarella.
• Great way to use leftover chicken: If you have leftover chicken (like my bone-in chicken breasts)in the fridge and you can just purchase a loaf of fresh bread and create this tomato mozzarella chicken sandwich at home.
• Easily customizable: The beauty of a homemade chicken Caprese sandwich is the endless number of customizations. With a simple swap of ingredients or cooking techniques, you can have an easy chicken sandwich that suits your needs.
• Quick & Easy to make: No matter which direction you choose, this summer-inspired sandwich is ready in under 30 minutes! Fresh and homemade at its finest.

Ingredients

This open-faced chicken Caprese sandwich recipe is made with just a few simple ingredients including tomatoes, kosher salt, black pepper, lemon juice, balsamic vinegar, bread, mayo, chicken breasts (leftover or grilled), fresh basil leaves, and fresh mozzarella.

• Tomatoes: Fresh juicy tomatoes are in their peak season during the summer months (late July – August). If I am making this sandwich over the summer, I like to seek out juicy red tomatoes at the farmers market.
  However, with modern food sourcing, tomatoes are easily available at the supermarket all year long. That’s when I go for Campari tomatoes. These are about medium-size, always pleasantly plump and available throughout the year. The number of tomatoes you’ll need depends on the size of the slices of bread so adjust it accordingly.
• Bread: This is more about personal preference more than anything else. I loved serving it on sliced whole wheat bread, but it is particularly enjoyable on ciabatta rolls (sliced in half), sourdough or even rosemary focaccia.
• Mayo: Although the mayo is optional, I highly recommend it. The mayo adds an extra dose of tangy flavor and truly rounds out the fresh mozzarella chicken sandwich. Vegan, Avocado Oil or Regular Mayo all work wonderfully.
• Chicken Breasts: You will need two breasts for four sandwiches. Since I am a lover of easy chicken recipes, I always have some sort of leftover chicken in the fridge. I used the bone-in chicken breasts I baked the day before and simply sliced them into 1-inch strips. We will discuss grilled chicken in a bit. You can use chicken thighs instead of chicken breasts as well.
• Fresh Basil: Basil is another ingredient at its peak during the summer. My husband and I grow basil in the backyard as soon as the warm weather begins, but during the cold winter months, I purchase fresh basil from the grocery store. If you’re lucky, purchase the potted basil plants, place them in a container and keep it on your windowsill or kitchen counter, then water them every few days to keep them growing.
• Fresh Mozzarella: Delicious, creamy, soft fresh mozzarella is the good stuff and beats any pre-shredded or block variety. The fresh cheese comes in ball form or sliced. Look for it in the cheese section of your grocery store.

Do I have to grill the chicken?

If you prefer grilled chicken, you can certainly grill the chicken on an outdoor or indoor grill, depending on the time of year. I love serving this sandwich as soon as the weather warms up. It is a great recipe for your Memorial Day cookout menu.

During the summer months, I love using the grilled chicken method because the grill does all the work for me. I can grill the chicken, leave it to rest while I prep the remaining ingredients, then assemble and pop it on the grill for just a few minutes until the cheese is melted. 

Grilling the bread on the grill or grill pan gives these open-faced sandwiches a great contrast with a crunchy texture. Plus, it gives me a reason to not turn on my oven.

How to make:

This balsamic chicken mozzarella sandwich can be made in one of two ways – with leftover chicken or grilled chicken.

With Leftover Chicken

1. Preheat the oven and season the tomatoes. Set your oven to 350 degrees F. Slice the tomatoes into ½ inch slices (serrated knife preferred), layout on a large plate (or a bowl), sprinkle all over with the salt and pepper, then drizzle with lemon juice, olive oil, and balsamic vinegar.
2. Assemble the sandwiches. Lay the slices of bread out on a baking sheet, then spread with mayo. Top with slices of tomato, sliced chicken, a few fresh basil leaves and 2-3 slices of fresh mozzarella cheese.
3. Bake! Place in the oven and bake for 10 minutes, or until the cheese is melted. (Additionally, broil it for 1-2 minutes to crisp the cheese). Garnish with a few more fresh basil leaves and serve. Optionally, if you have some, drizzle it with balsamic glaze and sprinkle it with Maldon sea salt.

With Grilled Chicken

To make Grilled Chicken Caprese Sandwich:

1. Preheat the grill. Light a grill to high heat or preheat an indoor grill pan to medium-high heat.
2. Season and cook the chicken. Pat the chicken breasts dry with paper towels, then drizzle the chicken breasts with olive oil and season with salt and pepper. Add the chicken to the grill or grill pan and cook for 5-6 minutes on each side, or until the temperature registers 165 degrees F on an instant-read thermometer when placed in the thickest part of the breast without touching the bone.
3. Rest the chicken and prep the tomato salad. Transfer the chicken to a plate, tent with aluminum foil, and rest for 5-10 minutes. Toast the bread, if preferred, while you prep the tomato salad.
4. Slice the chicken and assemble the sandwiches. Slice the chicken into 1-inch thick slices. Spread each slice of bread with mayo, then top with seasoned tomatoes, sliced chicken, fresh basil leaves and 3-4 slices of fresh mozzarella.
5. Grill! Place the open-faced sandwiches back on the grill and grill for 3-4 minutes or until the cheese is melted. (Alternatively, you can simply enjoy it without grilling at the end but melted mozzarella cheese on top makes it delicious.) Garnish with a few more fresh basil leaves, and enjoy.

Can I make it ahead?

If you want to prep ahead, feel free to grill (or bake) the chicken ahead of time – just as I did with my leftover chicken. Then all that’s left to do on the day you are going to serve is assemble the sandwiches and pop it in the oven to melt the cheese. 

For that very reason, this Caprese sandwich with chicken is one of my favorite 15-minute weeknight dinners that I make during the warmer months.

Variations:

Part of the reason I love this sandwich so much is because of the endless number of variations. Simply swap out one or two ingredients and you have a completely new meal. Some of my favorites include:

• Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto vinaigrette. It really highlights the basil flavor.
• Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed.
• Use marinated chicken: If you have time to plan a little bit in advance, you can use my Greek Yogurt Chicken Marinade to make even more flavorful chicken. I usually use this recipe during the summer months when we have the grill on.
• Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.
  Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm Caprese chicken panini.
• Use sourdough bread: Use 4 thick slices (about ½-1 inch) of sourdough bread to make the sandwiches
• With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
• Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

What To Serve it With / What Goes with Caprese?

This easy Italian-inspired chicken tomato basil sandwich goes well with a simple green salad like Boston Lettuce Salad or Cold Asparagus Salad or any of your favorite salad recipes.

Carrabba’s serves it with cucumber tomato mozzarella salad which is a nice highlight to summer fresh tomatoes. But a simple healthy cucumber salad or a simple side salad recipe are great options.

On those warm summer nights when the weather is just right, I love to enjoy it with a crisp glass of white wine.

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Chicken Caprese Sandwich Recipe

Chicken Caprese Sandwich is layered with chicken, tomatoes, basil, and mozzarella. Serve it open-faced or as a sandwich with leftover or grilled chicken for an easy and quick sandwich that you can make for your family.

Course Sandwiches

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 sandwiches

Calories 997kcal

Author Aysegul Sanford

Ingredients

For The Caprese Salad:

• 6-8 medium-sized tomatoes preferably Campari tomatoes
• 1 tablespoon lemon juice
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For The Sandwich:

• 4 slices of bread or ciabatta loaves
• 4 tablespoons vegan mayonnaise or regular mayo optional
• 4 cooked chicken breasts sliced into strips *or you can grill the chicken (recipe below)
• ¼ cup fresh basil leaves torn
• 6 oz. fresh mozzarella 2-3 slices of cheese per each slice of bread

If you are grilling the chicken:

• 4 bone-in chicken breasts 14 – 15 oz. each
• 8 teaspoons olive oil
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper freshly ground

Instructions

To Make It In The Oven:

• Preheat the oven to 350 degrees F.
• Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. 
• Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
• Lay the slices of bread on a baking sheet. Spread each slice with one tablespoon of mayo.
• Top it off with slices of tomatoes, a few leaves of fresh basil, sliced chicken, and 3-4 slices of fresh mozzarella.  
• Bake for 10 minutes or until the cheese is melted. 
• Garnish with fresh basil and serve.

To Make It On The Grill

• Light a grill set to high or prepare a grill pan on the stove and heat to medium-high heat.
• Drizzle chicken breasts with olive oil and season with salt and pepper.
• Add the chicken to the grill or grill pan. Cook 5-6 minutes on each side or until it registers 165 degrees F when a thermometer inserted into the thickest part of the breast.
• Transfer the chicken on to a plate, cover with aluminum foil, and let it sit for 5-10 minutes. Slice in 1-inch thick slices. Set aside.
• Meanwhile, toast the bread on the grill (if preferred).
• Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
• Spread each slice of bread with one tablespoon of mayo.
• Top it off with slices of tomatoes, sliced chicken, a few leaves of fresh basil, and 3-4 slices of fresh mozzarella.  
• If preferred, put it back on the grill and grill until the cheese is melted, 3-4 minutes.
• Garnish with fresh basil and serve.

Notes

Variations:

What I love the most about this sandwich recipe is that it can be made in several different ways. Here are a few ideas:

• Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto. It really highlights the basil flavor.
• Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed
• Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm caprese chicken panini.
• Use sourdough bread: Use 4 thick slices (about ½-1 inch) sourdough bread to make the sandwiches
• With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
• Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

Nutrition

Calories: 997kcal | Carbohydrates: 18g | Protein: 104g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 296mg | Sodium: 2188mg | Potassium: 982mg | Fiber: 2g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 304mg | Iron: 4mg

This post was originally published in March 2016. It has been updated with new photos and information with a few minor changes to the recipe in June 2021.

The post Chicken Caprese Sandwich appeared first on Foolproof Living.

The first time I went there, I was looking for a quick bite to eat. All I wanted was a small sandwich with a cold beverage. The menu on the large wall listed a little bit of everything, ranging from cheese & charcuterie plates to different kinds of sandwiches. Even though the butcher’s daily cheese plate sounded amazing, I had my mind set on getting a sandwich so I went with the one that was called The Perks of Being a Cauliflower.

See, I love cauliflower just as anyone else, and quite frankly I don’t use it enough in my cooking. But I was intrigued, because the name was so creative. I decided that I wanted to find out about the perks of being a cauliflower.

And boy, did I love it…

I thought it was SO delicious. I would have never thought that using romesco sauce and cauliflower “steaks” together, flavoring them with lemon aioli sauce, and wrapping everything up in a garlic ciabatta bread would yield such a tasty sandwich.

On my last day in Chicago, I went there one last time to get the same sandwich so that I had something really good to eat in the plane on my way back home. I also wanted to look at it closely so that I could try to create something similar in my own kitchen.

So my version of that sandwich is this Cauliflower Steak Sandwich with Romesco Sauce. But this one is vegan and somewhat healthier, perfect for those of you who are calorie-conscious.

The original version was made with artisan-style garlic ciabatta bread. I made my own ciabatta bread, but you can easily find it in a bakery, supermarket, or in a neighborhood artisanal bread shop, if there is one close by.

Once you have the bread, there are 4 easy steps to making it:

Make the Romesco sauce:

Romesco sauce is a sauce made with processing sandwich bread, almond slices, red peppers, sherry vinegar, with spices in a food processor. In my opinion, the secret to really good romesco sauce is using lightly toasted almond slices.To toast sliced almonds, all you have to do is to heat them in a non-stick skillet in medium heat for 10 minutes or so. Keep a close eye on them as they can burn easily.

Make a quick coleslaw:

Sear the Cauliflower “steaks”:

Assemble the sandwich:

It was fairly easy to assemble the sandwich. Below is a quick stop-motion video for you to watch how I assembled it.

If you have an electric grill (like George Forman), you can press them for a couple of minutes to warm them up. This step is an optional step, but if you have it I recommend not skipping it, as in my opinion, warming it up takes it to a whole other level.

Finally, if you are calorie-conscious and prefer not to eat too much bread, instead of eating both halves of the bread you can also make these as open-faced sandwiches.

OTHER HEALTHY CAULIFLOWER RECIPES YOU MIGHT LIKE

• Cauliflower and Date Salad (VEGAN)
• Easy Cauliflower Au Gratin
• Cauliflower Potato Curry (VEGAN)
• Celeriac and Cauliflower Soup (VEGAN)
• Vegan Cauliflower Rice Risotto (VEGAN)

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Cauliflower Steak Sandwich with Romesco Sauce

A vegan Cauliflower Steak Sandwich with romesco sauce. Simply put, a head of cauliflower sliced into “steaks”, sauteed in a pan, placed on a sandwich bread smeared with homemade romesco sauce and coleslaw. This easy vegan sandwich recipe is a great sandwich if you are looking for something healthy and delicious.

Course Sandwich, Vegan

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 2 large or 4 small sandwiches

Calories 897kcal

Author Aysegul Sanford

Ingredients

For The Romesco Sauce

• 2 slices white sandwich bread crust removed – lightly toasted and cut into cubes
• 3 tablespoons sliced almonds lightly toasted
• 1 3/4 cups jarred roasted red peppers
• 1 small ripe tomato cut into slices
• 2 tablespoons olive oil
• 1 1/2 tablespoon sherry vinegar
• 2 cloves of garlic peeled and minced
• 1/4 teaspoon cayenne pepper or more, if you like it hot
• 1 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper freshly ground

For The Vegan Coleslaw

• 1 1/2 cup of red cabbage sliced thinly
• 1 1/2 cup of green cabbage sliced thinly
• 1 cup of carrot shredded
• 3 tablespoons of vegenaise
• 1 tablespoon Dijon mustard
• 1 teaspoon sherry vinegar
• 1/2 teaspoon celery seeds
• 1/4 teaspoon black pepper freshly ground

For The Cauliflower Steak Sandwich

• 1 medium-size head of cauliflower washed and dried
• 2 tablespoons olive oil
• 2 cloves of garlic peeled and minced
• 2 loaves of ciabatta bread cut in half to make 4 small sandwiches
• 1 cup of arugula washed and spin-dried

Instructions

To make the romesco sauce:

• Place the bread and almonds into the bowl of a food processor. Process until finely ground, 15-20 seconds.
• Add in the peppers, tomato, olive oil, vinegar, garlic, cayenne pepper, salt and pepper, and process until it reaches a consistency of mayonnaise, 25-30 seconds.
• Taste for seasoning and add if necessary.
• Place it in a jar, close it with a lid, and set it aside. (if you are making this in advance, keep it in the fridge.)

To make the coleslaw:

• Place all ingredients in a bowl and gently stir to combine. Set aside.
• Place the cauliflower, stem side down, on a cutting board. Cut it into 3/4-inch thick “steaks”. Discard the ends. You should have 4 steaks (slices).
• Heat 1 tablespoon of olive oil in a large skillet in medium heat. Once the oil is hot, add in 1 clove of minced garlic and stir for 15-20 seconds.
• Transfer 2 of the cauliflower steaks into the skillet and cook 8-10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat the same process for the other 2 steaks using the leftover olive oil and garlic.
• Repeat the same process for the second sandwich.

To assemble:

• Cut the ciabatta bread lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak (and florets to fill in – for a visual, watch the video) on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some arugula. Press top half over the bottom.
• Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
• Optional: I grilled my sandwiches using a George Forman grill. If you have one (or some other type of grill), I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).

Nutrition

Calories: 897kcal | Carbohydrates: 134g | Protein: 28g | Fat: 29g | Saturated Fat: 4g | Sodium: 3060mg | Potassium: 931mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6489IU | Vitamin C: 134mg | Calcium: 176mg | Iron: 3mg

The recipe for the romesco sause is adapted from The Cook’s Illustrated Cookbook.

The post Cauliflower Steak Sandwich with Romesco Sauce {Video} appeared first on Foolproof Living.

Although I enjoy the abundance and ease of availability of ingredients, getting a recipe blog-ready without props and my own kitchen equipment is more challenging than I thought.

When I came to Atlanta almost a month ago, I did not know that I am going to have to stay this long. My friend Paula, whose house I am staying, is a wonderful host but she has no interest in cooking and therefore has no cooking equipment or photography worthy props.

As I was looking for things I can blog about, my friend Lisa, who is a culinary school graduate, offered to cook and create a recipe together at her house. I jumped at the opportunity because (1) she is a true culinary nerd (2) she knows a lot about the technique of cooking and she teaches me as we cook along together (3) she has super cool props to photograph food with (4) cooking together with her is always fun.

As I have been into sandwiches lately, we decided to make a really good sandwich. We wanted it to be simple with everyday ingredients but with the volume turned up. We had a 6 pack of  local beer in the fridge and we both were in the mood for a good piece of steak. As we were thinking about how to build our sandwich, Lisa came up with the idea of making Chimichurri Steak Sandwich, and as a big time cilantro lover, I was on board after hearing the word Chimichurri.

The best part of this sandwich is that it takes no time to make. Especially, if you know the technique of cooking a piece of steak…

Here is what I learned from Lisa:

• Allow the steak to sit on the kitchen counter to come to room temperature at least 15-20 minutes before starting to cook.
• Season both sides of the steak generously with salt and pepper (freshly ground and coarse).
• If you have it, use a cast iron skillet and preheat it before you begin cooking the steak.
• Once you place the steak in hot skillet do not move. Allow it to cook for 4 minutes (for medium) on each side without flipping or moving around.
• Finish it with butter.
• Allow it to rest before cutting it.

Chimichurri sauce cannot be any simpler. It is such a classic that never fails. The original recipe is made by mixing chopped cilantro, parsley, oregano, garlic, salt and pepper with red wine vinegar and olive oil.To give it our own twist, we added minced capers at the very end. I thought it added an additional layer of flavor.
We allowed it marinade on the kitchen counter as we cooked the meat.
To make Chimichrurri sauce, you can simply chop everything by hand or use a food processor.Either way it is delicious.

To assemble the sandwich; first cut the baguette diagonally in half and then spread some Chimichurri sauce at the bottom, top it off with some chopped tomatoes (if using), thin slices of the steak, and finish it up with more Chimichurri sauce on top.
It is that simple.

Ohh and do yourself a favor and serve it with cold beer. It is veeryy good.

I guarantee you will agree with me after you take the first bite.

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Chimichurri Steak Sandwich

This Chimichurri Steak Sandwich recipe is made by searing flank steak on a cast iron skillet, topping it off with homemade chimichurri sauce and then serving it in a baguette for (or sandwich bread) for a steak sandwich on steroids. Ready in under 30 minutes, it is easy to make and makes the perfect lunch/picnic food.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 Sandwiches

Calories 1096kcal

Author Aysegul Sanford

Ingredients

• 1 pound 1-inch thick flank steak (let it sit at room temperature for 15 min. before cooking)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper freshly ground
• 1 tablespoon olive oil
• 1 tablespoon butter

Chimichurri sauce:

• 1 cup cilantro
• 1 cup Italian Parsley
• 4 cloves of garlic minced
• 2 tablespoons fresh oregano or 1 tablespoon (or more dried oregano)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon red pepper flakes optional
• 1 tablespoon of capers drained and minced

For the Sandwich:

• 1 Baguette cut into 2 pieces
• 1 cup cherry tomatoes sliced (optional)

Instructions

• Start with making the Chimichurri sauce. Place cilantro, parsley, garlic, oregano, salt, pepper, and red pepper flakes in a food processor. Process for 30 seconds or until they are combined. Add red wine vinegar and pulse 3 times. Turn on the processor and slowly add the olive oil and mix for 10 seconds.
• Place it in a bowl and add minced capers. Taste for seasoning and adjust if necessary. Set aside and let all the flavors marinade in room temperature.
• Season both sides of the steak with salt and pepper.
• Heat 1 tablespoon olive oil in a cast iron skillet over medium heat until smoking.
• Place the steak in skillet and cook each side for 3.5 -4 minutes. After the second side is cooked, add 1 tablespoon of butter into the pan. Spoon the melting butter over the steak and make sure it is all coated with it. Take it off the heat and let it sit in room temperature covered with aluminum foil for 5-10 minutes.
• Place the meat on a cutting board and slice diagonally into 1-inch pieces. Spoon half of the Chimichurri sauce over the meat.
• When ready to make the sandwich, cut baguette in half lengthwise. Spread 2 tablespoon Chimichurri sauce at the bottom piece. Place 4-5 slices of the meat and top it off with tomatoes, if you like.
• Serve immediately with cold beer.

Nutrition

Calories: 1096kcal | Carbohydrates: 75g | Protein: 38g | Fat: 72g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 2732mg | Potassium: 980mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3665IU | Vitamin C: 61mg | Calcium: 276mg | Iron: 10mg

The post Chimichurri Steak Sandwich appeared first on Foolproof Living.

Ingredient Notes

Gather your green lentils, coarse bulgur wheat, vegetable oil, finely chopped onions and celery, minced garlic, sliced cremini mushrooms, raw cashews, veganaise, regular bread crumbs, vegetable stock, 2 teaspoons salt, and 1/2 teaspoon pepper.

To make burgers, you will need burger buns and your desired burger toppings, such as tomato slices, red onion slices, and salad greens. 

Substitution and Variations

• Types of Bulgur: There are several different types of bulgur that would work well for this recipe. Coarse, extra coarse, or even regular red bulgur would all work for these Vegan Bulgur Burgers. Red bulgur is the easiest to find in American Supermarkets, such as Bob’s Red Mill brand. Can’t find bulgur? Use one of the many substitutes for bulgur wheat (quinoa and millet are our favorite.)
• Broth: I use vegetable stock for my recipe, however if you are non-vegan you could substitute chicken broth or stock in place of the vegetable broth. 
• Mayo: If you are non-vegan, you can substitute regular mayo in place of the vegan mayo (aka veganaise) for these burgers.

How To Make

Below are the steps to making these bulgur wheat burgers:

1. Cook the Lentils: Add your lentils, one cup of water, and salt in a small saucepan on medium-high heat and bring to a boil. Reduce heat to medium-low heat and simmer, uncovered, for 25 minutes, stirring occasionally. Strain the lentils. 
2. Cook the Bulgur: Meanwhile, bring vegetable stock and salt to a boil in a second pot. Once it is boiling, add in your bulgur wheat, top with a lid, and remove from the heat. Allow to sit for 20 minutes so that the bulgur absorbs the broth. After 20 minutes, drain bulgur through a fine-mesh sieve until all the excess broth is removed and set the bulgur aside in a medium bowl.
3. Cook the Vegetables: In a large nonstick skillet, heat oil, chopped onions, celery, and garlic and saute for 10 minutes, stirring occasionally, until tender. Drain the vegetables and set aside in a bowl to cool. Clean the skillet with paper towels, but no need to wash the pan.
4. Cook the Mushrooms: In the same large skillet, add olive oil and mushrooms and cook for 10 minutes, stirring occasionally. Drain the mushrooms and set aside in a bowl to cool.

5. Chop up the Cashews: In a food processor, add your cashews and pulse 10-12 times until they are finely chopped. Do not over pulse!
6. Mix Ingredients: In a large bowl, add your cool lentils, bulgur, onion mixture and mushrooms, cashews, bread crumbs, veganaise, salt and pepper. Mix the ingredients together completely. 

7. Pulse Burger Mixture: Divide mixture into four portions. Add ¼ of the burger mixture to the food processor. Pulse 15-20 times until it has a smooth texture. You may have to stop the machine and scrape the sides of bowl a few times to ensure evenness. Transfer mixture to a large mixing bowl and repeat the process for the rest of the mixture, ¼ at a time. 
8. Form the Patties: Form your mixture into patties in 12 equal portions, approximately inch-wide patties that are 4 inches in diameter. Each patty is about 1/2 cup of the mixture. Place patties on a baking sheet until ready to cook.
9. Pan fry Patties: In a hot skillet, heat 2 tablespoons of oil and allow to warm thoroughly. Add 3-4 bulgur wheat patties to the skillet at a time, and cook for 4 minutes on each side. Remove from the skillet and transfer burgers to the baking sheet in a preheated oven set at 250 F degrees to keep warm until you are ready to eat.
10. Assemble: To build your burger, place a slice of tomato on a bottom burger bun. Top it off with a bulgur wheat patty, salad greens, and sliced red onion. If using garnish it with my cucumber yogurt or tahini sauce. Put the top bun on and serve.

How to Serve

• As Burgers: To serve as traditional meatless burgers, warm up your 12 whole grain or whole wheat vegetable buns. Serve your veggie burgers on a bun with red onion, tomato, and salad greens, or whichever toppings you desire. If you are looking for a new spread to dollop on your patty, my Tzatziki Sauce (aka Cucumber-Yogurt Sauce) is a tasty addition! For non-vegans, try a dollop of my Tahini Yogurt Sauce for a creamy topping. 
• As Patties: If you are looking for an alternative way to eat these patties, try serving as a filling protein source on your favorite salad! My Butter Lettuce Salad is a great green salad for these patties, or if you are looking for a hearty, veggie packed salad to add to, try my Asparagus Salad or Broccoli Cauliflower Salad Recipe. 

How To Store, Freeze, and Thaw

What I love about this bulgur veggie burger is that it is easy to store. Below are the storage, freezing, and thawing instructions for the bulgur wheat patties.

• Storage: These patties are great for meal planning and heating up throughout the week. Be sure to allow the patties to come to room temperature before transferring to an airtight container. Store for up to four days in the refrigerator. 
• Freezing: Allow the patties to come to room temperature before storing. Layer the patties with small squares of parchment paper in between to avoid them from sticking together. Store in an airtight container for up to 2 months in the freezer. 
• Thawing: When you are ready to eat these patties, simply take the burgers out, let them rest on the counter for 30 minutes or so and warm up in a preheated oven at 275 F degrees for 15-20 minutes or until thoroughly warmed throughout. 

Expert Tips

• First time using bulgur in a recipe? If you are new to using bulgur wheat in your cooking, be sure to check out my post on How to Cook Bulgur to learn more about it.
• Drain Vegetables: It is essential to drain your vegetables to remove the excess liquid to ensure that the patties will cook without cracking throughout. After you make the patties, if you feel like they are still too moist, place them on a sheet of paper towel and let it absorb some of the liquid. 
• Taste for Seasoning: Although I gave my suggestions for seasoning, it is important to taste the mixture before forming and cooking the patties. Add a little salt or black pepper as needed until it meets your preference.

Other Vegan Bulgur Recipes You Might Also Like:

• Bulgur Pilaf
• Vegan Chili
• Roasted Butternut Squash Salad with Bulgur

Need some more vegan cooking inspiration? Check out all our easy vegan recipes.

This recipe is adapted (with some changes) from Cook’s Ilustrated’s The Ultimate Vegan Burger Recipe.

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Bulgur Burger Recipe

Ready to up your burger game? Then try this Vegan Bulgur Burger recipe. Most vegetarian burgers are made with a bean base. This recipe is different because it is made by using bulgur wheat, lentils, cashews, and mushrooms as a base instead of your usual beans. Make a batch enjoy some and freeze the rest for later.

Course Sandwiches

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 burger patties

Calories 383kcal

Author Aysegul Sanford

Ingredients

• 3/4 cup dried green lentils picked over and rinsed.
• 2 teaspoons kosher salt + more as needed
• 3/4 cup coarse bulgur wheat
• 2 cups of vegetable stock
• 2 tablespoons olive oil plus more for cooking burgers
• 2 medium onions chopped finely
• 1 celery rib chopped finely
• 3 garlic cloves minced
• 1 pound button or cremini mushrooms sliced 1/4 inch thick
• 1 cup raw cashews
• 1/3 cup vegenaise
• 2 cups regular bread crumbs
• ½ teaspoon black pepper freshly ground
• 12 whole grain hamburger rolls

Optional Burger ingredients

• 1 sliced tomato
• Salad greens
• ½ sliced red onion

Instructions

• Place lentils, 1 teaspoon salt, and 3 cups of water into a saucepan and bring it to a boil over medium-high heat. Once boiled, reduce heat to medium-low and let it simmer, uncovered, for about 25 minutes. Stir it occasionally. Strain it through a fine-mesh strainer, transfer to a bowl and set it aside to cool.
• Meanwhile, place the vegetable stock and 1/2 teaspoon salt in a saucepan and bring it to a boil. Stir in the bulgur, cover the lid and take it off the heat. Let it sit for 20 minutes until all the water is absorbed by the bulgur. Drain it in a fine mesh strainer to get rid of the excess water, if there is any left. Place it in a small bowl and set it aside.
• Heat 1 tablespoon of olive oil in a large non-stick skillet pan over medium heat and add onions, celery, and garlic. Stirring occasionally, until the vegetables are softened and lightly browned, for 10 minutes. Off the heat, let it cool for 10-15 minutes. Wipe the skillet with a paper towel, no need to wash.
• Heat 1 tablespoon of olive oil, in the empty skillet over high heat. Add the mushrooms and cook, stirring occasionally, for 10 minutes or until they are softened. Drain and set aside and cool for 10 minutes.
• While lentils, bulgur wheat, and veggies are cooling, place the cashews in a food processor. Process them until they are finely chopped, for 12-15 pulses. Do not over pulse, they may turn into cashew butter. Do not wash the bowl of the food processor.
• Place lentils, bulgur, vegetables (onion mixture and mushrooms), cashews, bread crumbs, vegan mayo, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Give it a mix.
• Place ¼ of the mixture into the food processor and pulse until it is coarsely chopped, between 15 and 20 pulses, stopping the machine and scraping the sides of the bowl a few times. Transfer it to a large bowl and repeat the same process for the rest of the mixture.
• Divide it into 12 portions (about ½ cup each) and shape them into burgers, about 4 inches in diameter. (I used my clean hands to do this) Place them on a baking dish lined with parchment paper.
• To cook, heat 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat. Cook 3-4 burgers at a time, 4 minutes on each side until they are brown. Repeat the same process for the rest of the burger patties.
• As you are cooking the burgers, you can put them in low heat (250 F degrees) oven to keep them warm. I warmed the burger buns in the oven while I was cooking the burger patties as well.
• To build your burger, place a slice of tomato on a bottom burger bun. Top it off with a bulgur wheat patty, salad greens, and sliced red onion. If using garnish it with my cucumber yogurt or tahini sauce. Put the top bun on and serve.

Notes

• Drain Vegetables: It is crucial to drain your vegetables to remove the excess liquid to ensure that the patties will cook without cracking throughout. After you make the patties, if you feel like they are still too moist, place them on a sheet of paper towel and let it absorb some of the liquid. 
• Taste for Seasoning: Although I gave my suggestions for seasoning, it is important to taste the mixture before forming and cooking the patties. Add a little salt or black pepper as needed until it meets your preference.
• Storage: Be sure to allow the patties to come to room temperature before transferring to an airtight container. Store for up to four days in the refrigerator. 
• Freezing: Allow the patties to come to room temperature before storing. Layer the patties with small squares of parchment paper in between to avoid them from sticking together. Store in an airtight container for up to 2 months in the freezer.

Nutrition

Calories: 383kcal | Carbohydrates: 51g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Sodium: 964mg | Potassium: 500mg | Fiber: 9g | Sugar: 7g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 5mg

The post Bulgur Burger {Vegan} appeared first on Foolproof Living.

It is pretty much guaranteed that I will like a dish if it has chickpeas in it. If I am trying to find recipes online I first (almost always) type “chickpeas” in Google.

Who does that? I do.

That is exactly why when I saw this recipe in Gywenth’s new book, “It is All Good” I decided to make it right away. Dwight was about to come home for lunch and I had no food prepared.

I go through this episode every day. He comes home around noon and he has 20 minutes. By 10 am I am stressed about what to make lunch. I have this motherly instinct to feed him with something healthy when all he wants is barbecue sauce chicken with potatoes.

Luckily with the help of “Runner’s World” magazine that he reads religiously, he now eats the healthy food that I try to make every day.

This Tuna Chickpea Sandwich recipe literally came to my rescue today. The original recipe is a Tuna Chickpea salad. I made it into a sandwich using wheat pita bread and served it with a glass of homemade ice-mango tea to my hubby. He loved it.
I ate it in its salad self.

Not only super quick but super healthy as well.

Other Sandwich Recipes You Might Like:

• Tuna Melt Sandwich Recipe
• Chicken Caprese Sandwich
• Want more? Check out all my other sandwich recipes & salad recipes

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Tuna and Chickpea Salad Sandwich

An easy to make tuna and chickpea salad sandwich that is perfect for an easy week day lunch on the go.

Course Sandwich

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 325kcal

Author Aysegul Sanford

Ingredients

For the Tuna and Chickpea Salad:

• 2 (5 oz) cans of tuna in water, drained
• 1 (15 oz) can of chickpeas, rinsed
• 4 scallions chopped
• 1/4 cup red onion chopped
• 1/4 cup chopped Italian or curly parsley
• handful of salad greens
• 4 whole wheat pita bread cut in half

For the dressing:

• 3 tablespoons of olive oil
• 1 tablespoon red wine vinegar
• Juice of a lemon
• Zest of a lemon
• Salt and pepper

Instructions

• To make the tuna and chickpea salad: Place tuna, chickpeas, scallions, red onion, and parsley in a bowl. Give it a toss and set aside.
• To make the dressing: Make the dressing by whisking together olive oil, vinegar, lemon juice and lemon zest in a bowl. Add in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Drizzle the tuna and chickpea mixture with the dressing. Add in a handful of salad greens and give it a gentle toss. Taste for seasoning and add in if necessary.
• To assemble: Open the pocket of each pita bread and place 2-3 tablespoons of the salad. Repeat with remaining pita halves. Serve immediately.

Nutrition

Calories: 325kcal | Carbohydrates: 33g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 464mg | Potassium: 316mg | Fiber: 5g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 4mg

The post Tuna Chickpea Sandwich appeared first on Foolproof Living.