Cheesy Chili Cups

These Cheesy Chili Cups are going to become a family favorite recipe.

cheesy chili cup on a white plate

By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

Hello everyone! My name is Corinne Levy and I’m working with Julie to complete my internship. I am a senior studying culinary nutrition at Johnson & Wales University. I absolutely love cooking especially if the dishes I make help others feel happy and healthy! By working for Julie I’m looking forward to learning more about how I can get people excited to be in the kitchen and understand that all foods fit.

As a kid, sitting down as a family for dinner was always important, but throughout time as schedules changed it did become a bit of a challenge. Luckily, we always had some easy meals that brought us together and one of them was a classic Sloppy Joe Cup. It was a simple and fun excuse for us to play around with biscuit dough!   

In honor of it being Family Meals Month, this recipe is an upgrade to Corinne’s old family Sloppy Joe Cup recipe into Cheesy Chili Cups. The base is a simple biscuit with Cabot Habanero Cheddar folded in to give some subtle heat. Instead of sloppy joe, the filling is a one-pot turkey chili with lots of fun veggies hidden in it and topped with Cabot Pepper-Jack. This is a nice hearty and cheesy recipe that the whole family can enjoy together.

Why family meals are important

September is Family Meals Month! The goal of this initiative is to show the positive effects of eating with loved ones has on our behavior. Eating as a family usually results in more at home cooking which then leads to healthier habits. It also saves you money compared to frequently buying takeout. By sitting down and sharing a meal with the ones we care about, we are allowing ourselves to build a positive relationship not just with people but also our food.

Budget-friendly shopping strategies

  • Look at what items are on sale and what coupons are available. 
  • Try to plan meals ahead of time then make your shopping list. Sticking to a list helps prevent impulse buys from getting into your cart.
  • Stock up on frozen produce! They’re often cheaper and last a long time in the freezer.

Strategies for making quick and healthy meals

  • One-pot meals are simple, involve less clean up, and are a great opportunity to use up produce.
    One-pot meal recipe inspiration
  • Sheet pan recipes can be a breeze. Chop up some veggies, season your meat or plant-based protein, toss it all in the oven, and ta-da!
    Sheet pan recipe inspiration
  • Mise en Place: by staying organized and prepared for a recipe the process of cooking will go smoother.
  • Make what you can ahead of time. Marinade things overnight, cut veggies the night before, and store them in the fridge. That way when you’re ready to cook most of the prep is done already.
cheesy chili cup cut in half with the filling falling out on a white plate

How to make cheesy biscuits

Step One: Preheat the oven to 350℉. While that’s heating up assemble all your dry ingredients (flour, baking powder, salt) into a large bowl. Make sure the flour isn’t packed or else you’ll end up with a dense biscuit!

Step Two: Cut the butter into the dry ingredients. This is a common technique in baking where instead of totally creaming together the fat into the mix, you break the butter down into small pieces throughout the dough. This way when you bake them the butter will melt leaving nice air pockets that make the biscuit fluffy.

Step Three: Mix in the shredded cheese and milk until the dough is evenly mixed. For this recipe, we used the Cabot Habanero Cheddar to add a little heat. Cabot cheese is naturally aged cheddar that comes in a huge variety of flavors so you can customize what cheese will best suit your family dinner. Cabot’s cheese also melts nicely in the dough giving a nice rich flavor to what would normally be a simple biscuit.

Step Four: Knead and roll the dough out flat. Cut the dough out into circles (I usually end up with about 24 pieces) and place them into muffin tins or spaced out on a lined baking pan. Bake in the oven for about 10-12 minutes. 

Print

Cheesy Chili Cups

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 24 chili cups (6-8 servings)
  • Category: dinner
  • Method: oven
  • Cuisine: American

Ingredients

For the Filling:
½ lb ground turkey
2 tablespoons olive oil (or canola oil)
1 medium bell pepper, small dice
½ medium onion, small dice
½ medium zucchini, shredded
1 (15 oz.) canned tomato sauce
3 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 cup Cabot pepper-jack cheddar cheese, shredded

For the Biscuit Cups:
4 cups flour
2 tablespoons baking powder
1 cup (2 sticks) unsalted butter, cold
1 ½ cups milk
1 cup Cabot habanero cheddar, shredded


Instructions

  1. Starting with the filling: In a shallow pot, heat up 2 tablespoons of oil. Then add the ½ lb of ground turkey over medium heat and cook for about 5 minutes until browned.
  2. Toss in all of the onion, zucchini, and pepper. Cook for about 5 more minutes until the onions are translucent
  3. Mix in the tomato sauce, tomato paste, and all of the spices. Let the tomato sauce reduce for another 5 minutes to get a nice thick chili. Set aside until it’s time to fill the biscuit cups.
  4. For the Biscuit Cups: Preheat the oven to 350℉. In a medium bowl mix flour, baking powder, and salt.
  5. Cut the butter into the flour until the butter is in small pea-size pieces and evenly distributed throughout.  For this, you can use a pastry cutter, a fork, or even your hands.
  6. Slowly incorporate the milk and shredded cheese until a solid yet slightly sticky dough has formed.
  7. Knead the dough on a floured surface for a minute. Then, roll it out into a ¼” sheet. Cut circles out of the dough to fit into muffin tins.
  8. Fill the muffin tin with the dough circles and make sure the dough lines the wall of each tin. The goal is to make these into little cups. Bake in the oven for 5 minutes 
  9. Take the biscuits out of the oven. Then make a well in each cup with a spoon to put in the filling. Once the filling is in the cup and topped with Cabot shredded pepper jack, put them back in the oven for 5 more minutes until the cheese is melted and biscuits are finished baking.

Notes

Recipe development support by Corinne Levy, JWU culinary nutrition intern.

Keywords: chili, biscuits, Cabot cheese, cheddar cheese

Recipe Card powered byTasty Recipes

FAQ

Can I use pre-made dough? 
Yes absolutely! If I’m in a time crunch Immaculate Baking or just a simple Pillsbury biscuit will do.

How long will these last in the refrigerator?
Like most leftovers, they’ll last in the fridge for up to 5 days.

Do these cheesy chili cups freeze well?
Yes, bag them up and freeze away! Just reheat them in the oven so the biscuit maintains a good texture.

How can this recipe be changed to be vegetarian?
You can switch the turkey out with a combination of beans and chopped mushrooms. The beans will be a good source of protein and the mushrooms will help get that umami flavor!

Does this recipe accommodate dairy allergies?
This is actually why Cabot cheese fits so well for this dish! Cabot cheese is naturally lactose-free thanks to its cheese-making process.

Cast Iron Seared Steaks with Garlic Seasoned Salt

No grill, no problem! Learn how to perfectly cook steak in your cast iron skillet.

sliced medium rare steak

This post is sponsored by the New York Beef Council in collaboration for their first-ever #BeefTogether Virtual Steak Night. Thank you for supporting brands that make this blog possible!

I had the wonderful opportunity to participate in a virtual cooking class with the New York Beef Council to learn more cooking techniques to perfectly cook a steak on the cast iron skillet. I picked up a few new tips. 

Lean beef can be part of a heart-healthy lifestyle and is a nutrient-dense food. Beef is a source of important nutrients such as protein, iron, and zinc. Iron carries oxygen to our brain and body and zinc boosts our immune system.

Intimidated by cooking steak at home? Don’t be! Plus, it doesn’t have to be complicated. Create a simple dry rub and grab your cast iron skillet. Simply follow these steps to create a delicious steak at home.

How to cook steak on a cast-iron skillet:

This cooking technique first sears the steak stovetop, then finishes the cooking process in the oven.

Step One:

Preheat the oven to 425 degrees F. The cook time for medium-rare (145 degrees F) can range anywhere from 7-15 minutes of cook time in the oven. There are many variables that can cause such a range, like if the steak is cold vs. room temperature or the thickness of the steak.

Instead of basing the cooking on time, shift the focus of the cooking time depending on the internal temperature.

strip steak on wooden cutting board

Step Two:

Allow the steak to come to room temperature – no longer than 30 minutes. Pat the steak dry with paper towels. This will promote more even browning and the rub to stick on better. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.

strip steak with dry rub

Step Three:

Place cast-iron skillet stovetop over high heat. Add 1-2 tablespoons of canola oil (or avocado oil) and allow to heat until shiny and glistening.
Note: Start the cooking process with oil as it has a higher smoke point than butter. If you want to add butter at the end, you can always baste it on top.

Step Four:

Using tongs, place the steak in the center of the pan. (Using tongs can help prevent any oil splattering on your hands.) Sear for about 1 minute, until a nice browned sear and the steak is easily able to move in the pan. If the steak is sticking to the pan, it’s not ready to be flipped. Don’t force it. Let it continue to cook then flip when ready and sear the other side.

Step Five:

Using oven mitts, transfer the steak in the cast-iron skillet into the oven. Cook for 7 minutes and take the temperature by placing the instant-read thermometer horizontally from the side so it penetrates into the thickest part of the steak.

temping a streak

Step Six: 

For medium-rare, pull out of the oven when the thermometer reads 140 degrees, then allow to rest to factor in carryover cooking to reach an optimal temperature of 145 degrees F. Using tongs, remove steak from the pan onto a clean cutting board. Tent with aluminum foil and allow steak to rest 5-10 minutes.

tenting a steak in foil

Step Seven:

Slice the steak across the grain and serve immediately. And most importantly, enjoy it!

sliced medium rare steak

Tips for using dry rubs:

  • Dry herbs consist of herbs, spices, and other seasonings.
  • Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.
ingredients for a spice blend

When to use dry rubs:

Trouble deciding if you should use a dry rub or marinade? Dry rubs are used for tender cuts of meat. Marinades are used for less tender cuts of meat, as the acid in the marinade helps tenderize the meat.

Cooking tips:

How to properly temp a steak:

Insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak.

Thawing a frozen steak:

For best quality, defrost beef in the refrigerator. (Never at room temperature!) Place the frozen package on a plate or tray to catch any juices.

For ½ to ¾ inch steaks, allow for approximately 12 hours to thaw in the refrigerator.

Print
strip steak cooked to medium rare, sliced

Cast Iron Seared Strip Steaks with Garlic Seasoned Salt

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 minutes
  • Cook Time: 7-15 minutes
  • Total Time: 16 minute
  • Yield: 4 1x
  • Category: dinner
  • Method: stove top to oven
  • Cuisine: american

Scale

Ingredients

2 (about 810 ounces each) boneless Strip Steaks, cut 1-inch thick
1-2 tablespoons canola oil (or avocado oil)

Garlic Seasoning Salt:
4 teaspoons dried rosemary
1 teaspoons dried oregano
1 teaspoon onion granules
2 tablespoons kosher salt
1 tablespoon black pepper
4 teaspoons garlic powder
1/4 teaspoon smoked paprika


Instructions

  1. Allow steak to rest for up to 30 minutes to come to room temperature. Preheat the oven to 425 degrees F. 
  2. In a small food processor or spice grinder, pulse the rosemary, oregano, and onion granules to break them down to a similar size as the kosher salt. In a small bowl, combine the rosemary, oregano, onion granules, salt, black pepper, garlic powder, and paprika.
  3. Pat the steak dry with paper towels. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.
  4. Place cast-iron skillet stovetop over high heat. Add 1-2 tablespoons of canola oil and allow to heat until shiny and glistening. Using tongs, place the steak in the center of the pan. Sear for about 1 minute, until a nice browned sear and the steak is easily able to move in the pan. Then flip and sear the other side until browned.
  5. Using oven mitts, transfer the steak in the cast-iron skillet into the oven. Cook for 7 minutes and take the temperature by placing the instant-read thermometer horizontally from the side so it penetrates into the thickest part of the steak. Cook for temperature vs. time. The USDA recommends cooking until 145 degrees F for medium-rare. Adjust cooking time until the desired temperature is reached.
  6. Using tongs, remove steak from the pan onto a clean cutting board. Tent with aluminum foil and allow the steak to rest 5-10 minutes.
  7. Slice the steak across the grain and serve immediately.

Keywords: steak, strip steak, beef, dinner, cast iron

Recipe Card powered byTasty Recipes

FAQ:

Where does the strip steak cut come from?

Strip steaks are cut from the short loin of a cow, which is located behind the rib area with the tenderloin.

anatomy of a cow
(image source: unknown)

What temperature should I cook the steak to?

Medium-rare: 145 degrees F
Medium: 160 degrees F
Well Done: 170 degrees F

What qualifies beef as “lean”?

Beef can only be claimed as “lean” if the cut of beef is less than 10 grams total fat, 4.5 grams or less saturated fat, and less than 95 milligrams of cholesterol per serving per 100 grams (about 3 ¾ ounces by weight).

What other ways can I use this Garlic Seasoned Salt?

  • Roasted vegetables
  • Popcorn
  • Homemade pita chips

Other recipes you may enjoy

The Truth About Norwegian Farm-Raised Salmon

Separate facts and fiction about farm-raised salmon and learn how the Norwegian aquaculture industry sets the standard for high-quality, safe, and sustainably farmed salmon.

This post is sponsored by the Norwegian Seafood Council. Thank you for supporting brands that make this blog possible!

I had an incredible opportunity last year to travel to Norway to learn first hand about seafood from Norway. As a dietitian and a chef, I am invested in learning about where our food comes from and the sustainability practices behind them to create a thriving future for the next generation.

Sustainability has been one of the main objectives of the Norwegian fishing industry, committed producing seafood in a safe, controlled, and sustainable manner with strict regulations.

Get the facts about farm-raised salmon from Norway

  • Farm-raised salmon from Norway is raised in its natural habitat and not a cramped pool of fish swimming on top of each other. The ratio of the pens in the fjord is 97.5% water to 2.5% salmon.
  • Farm-raised salmon from Norway is able to have much more control to prevent disease and mortality.
  • Seafood from Norway is all about sustainability. Since fishing had been part of their heritage for more than 2,000 years, taking care of the sea for the next generation is part of their culture.
  • Seafood from Norway is shipped fresh or frozen! (really, however, the customer wants it!)

Why origin matters

There are a lot of choices out there when it comes to seafood – both wild and farmed. Salmon is really one of the most popular species in the US and there are a number of species available with different characteristics.

The origin of the seafood, as every country has completely different practices.

How to identify seafood from Norway

According to the USDA, Country of Origin Labeling (COOL) is a consumer labeling law that requires retailers (grocery stores and supermarkets) to identify the country of origin on certain foods, including wild-caught fish, farm-raised fish, and shellfish.

It will clearly be listed that the seafood is from Norway or you can look for the Seafood From Norway seal.

Our group in Norway with safety gear to check out the Fjords.

Why eat more fish

Seafood helps build healthy hearts. Omega-3 fatty acids help reduce high blood pressure and high cholesterol levels, lowering the risk of heart disease.

Storing fresh salmon

Fresh salmon can last up to two days if stored close to 32 degrees, rather than up to one day at the typical home refrigerator temperature of 40 degrees. Place the fish in a zipper-lock bag on ice in a bowl (or cover it with ice packs) and place it at the back of the fridge, where it’s coldest.

How to freeze salmon

If you want to freeze raw salmon, pat it dry, and wrap it tightly in plastic wrap, place it in an airtight container and freeze it. Make sure to label it with the date and use it within three months.

Cooking Tips

Skin side up or skin side down?

First of all—skin is tasty! So when you’re cooking salmon, keep that skin on. It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.

Best ways to cook salmon

  • Pan-fry
  • Roast
  • Broil
  • Skillet to the oven (just make sure your pan is oven-safe!)
  • Grill
  • Poached
  • In parchment (also known as en pappillote, French for “wrapped up in parchment.”)

For more information about Seafood From Norway visit: seafoodfromnorway.us

Have additional questions? Comment below!

Mediterranean Cod En Papillote

Step up your culinary game with this surprisingly easy Mediterranean Cod En Papillote made with Norweigian cod.

Mediterranean Cod En Papillote

This post is sponsored by the Norwegian Seafood Council. Thank you for supporting brands that make this blog possible!

During this time, we are staying inside and limiting the number of trips to the grocery store. Rethink the protein choices on your grocery list. Add seafood! Build recipes around lean fish with pantry ingredients you have on hand. Just starting out cooking seafood? Simple is best! Only a few ingredients and seasonings are needed to make fish delicious.

Being strategic when grocery shopping and relying on pantry staples is key. Here in New Jersey, there are limits on amounts of certain proteins like chicken and eggs. At the grocery store, there is a whole department dedicated just to seafood. Don’t skip it!

Health benefits of eating more fish

Eating seafood two to three times per week reduces the risk of death from any health-related cause by 17 percent. New to adding seafood into your menu repertoire? Start with a mid-flavored, firm fish like cod. Norwegian cod to be exact!

Tips for buying fish

There are a lot of choices out there when it comes to seafood – both wild and farmed. The origin of the seafood is something you should be looking out for, as every country has completely different practices.

Sustainability has been one of the main objectives of the Norwegian fishing industry, and they are committed to producing seafood in a safe, controlled, and sustainable manner. And I know this because I actually traveled to Norway myself with the Norwegian Seafood Council and saw how seriously Norway takes sustainability and how strict regulations that maintain fish supply are meticulously upheld.

According to the USDA, Country of Origin Labeling (COOL) is a consumer labeling law that requires retailers (grocery stores and supermarkets) to identify the country of origin on certain foods, including wild-caught fish, farm-raised fish, and shellfish.

What does “en papillote” mean?

Don’t be intimidated by this recipe, en papillote is a culinary technique that any home cook can master in their kitchen. 

The term en papillote (pronounced: ON pah-pee-YOHT) means “in paper” or “in parchment”. It is a moist-heat cooking method because it is the steam from within the package where the food is enclosed by parchment paper that cooks the food. More delicate proteins, such as fish or chicken, are more commonly cooked en papillote as they can be quickly cooked by this steaming method.

Steaming en papillote requires no special equipment other than parchment paper. The food won’t stick and parchment paper is easy to seal not allowing any liquid to escape. Just make sure to tightly seal the edges. Plus, clean up is easy – just toss the parchment when you’re done!

How to build flavors

The key to creating a flavorful en papillote dish is building flavors. When cooking en papillote, there are usually vegetables as the base with herbs and seasonings, topped off with the protein. The vegetables contain moisture and during the cooking process generate steam, which cooks the protein enclosed in the parchment pouch. Additional herbs and seasonings are used to build flavors.  Mediterranean flavors inspired this recipe creation. 

Mediterranean ingredients on parchment paper

Get cooking together

This recipe is the perfect way to get everyone involved in the kitchen.

  • Raid the pantry to play around with different spice and herb blends
  • Get the family involved – everyone makes their own signature creation
  • Little hands (kids) can help make this meal. Have them help stack the ingredients, wrap the parchment paper, etc.
Mediterranean Cod ingredients layered on parchment

Health Benefits of Cod

Norwegian Cod is a lean fish. It contains only up to 3% fat and almost no carbohydrates. It is an excellent source of:

  • Protein
  • Vitamins (such as B12)
  • Selenium
  • Omega-3 Fatty Acids (a meal-sized portion of cod delivers the recommended daily intake)
  • Iodine
step by step guide for Mediterranean Cod En Papillote recipe
Print
baked cod on top of mediterranean vegetables

Mediterranean Cod En Papillote

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: seafood
  • Method: En Papillote
  • Cuisine: Mediterranean

Description

Step up your culinary game with this surprisingly easy Mediterranean Cod En Papillote made with Norweigian cod.


Scale

Ingredients

2 (5-ounce) pieces of Norwegian cod (or other white fish like snapper, grouper, or monkfish)
salt
pepper
1/2 cup grape tomatoes, halved
1/4 cup kalamata olives, pitted and halved
2 tablespoons capers
1/4 cup red onion, thinly sliced
1/4 red bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 lemon, sliced
2 pieces of parchment paper


Instructions

Preheat oven to 400 degrees F. Pat cod dry and sprinkle with salt and pepper. Set aside. 

Fold the parchment paper in half. On one side of the parchment paper layer the tomatoes, olives, capers, onion, pepper, and garlic. Top with fillet, drizzle with olive oil, red pepper flakes (if using) and place lemon slices on top.

Fold the other half of the parchment paper on top and seal the edges making a small fold every 1/2-inch all the way around to create a half-moon shape.  Repeat with another piece of parchment and remaining ingredients. 

Place both pouches on a baking sheet. Bake for 15-20 minutes, until the parchment paper, has puffed up and fish is cooked through.  Transfer to a plate and cut with scissors or unroll, being careful of the hot steam that will escape.

Keywords: cod, seafood from norway, En Papillote, fish, seafood recipe

Recipe Card powered byTasty Recipes

Other ways to prepare cod

  • Baked
  • Broiled
  • Fried
  • Sauteed
  • Steamed
  • Poached

White Bean Shakshuka

Whip up this one-pan smoky White Bean Shakshuka for a weekend brunch, but it is just as good for breakfast, lunch, and dinner!

cast iron skillet with white bean shakshuka with a piece of bread

What is Shakshuka?

Shakshuka is a Mediterranean meal of poached eggs in a simmering tomato sauce with spices.

The beauty of this dish is that you can play around with the ingredients to customize it for your preference. I’ve even made a green shakshuka before!

Why you should always keep a well-stocked pantry.

Writing this blog post now, we are in the midst of COVID-19. We are taking fewer trips to the grocery store and may need to rely on pantry staples to create nutritious meals around. Mealtime inspiration is just a can opener away.

cast iron skillet with shakshuka

Is canned food healthy?

Canned foods are an easy, cost-effective way to eat healthy year-round. They are a simple, realistic way people can incorporate nutrients into meals.

Nutritionally speaking, canned food is comparable to its cooked fresh and frozen counterparts. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value. Crops that go directly from the field to the processor often retain vitamins better than those that travel hundreds of miles across the country and sit for days in produce bins. (resource)

portion of white bean shakshuka on a ceramic plate

What ingredients give this shakshuka a smoky flavor?

The smoky flavor mainly comes from two ingredients in this recipe – the fire-roasted tomatoes and smoked paprika.

  • Fire-Roasted Tomatoes
    Fire-roasted tomatoes are made by charring the tomatoes over a flame before they’re diced and canned. You may even see little black flecks within your can. That is from the tomato making direct heat with the flame creating that smoky flavor.
  • Smoked Paprika
    Smoked paprika is made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder, creating that earthy and smoky taste.
Cast iron skillet with a brunch recipe scooped with a wooden spoon

What equipment you need to make shakshuka:

  • Cast iron skillet or oven-safe pan* (see FAQ below if you don’t have one!)
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring spoons
  • Can opener
  • Colander
plate of tomato sauce mixture with an egg and bread
Print

White Bean Shakshuka

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Whip up this one-pan smoky White Bean Shakshuka for a weekend brunch, but it is just as good for breakfast, lunch, and dinner!


Scale

Ingredients

2 teaspoons olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 tablespoon tomato paste
1 (28 oz) can fire-roasted crushed tomatoes
1 (15oz) can cannellini beans, drained and rinsed
2 cups packed baby spinach
4 large eggs
Salt, to taste Pepper, to taste
1/4 cup feta crumbles
2 tablespoons fresh parsley, chopped
Red pepper flakes, if desired
Crusty bread or pita, for serving


Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Heat olive oil in a large oven-safe skillet, preferably cast-iron over medium-high heat. Add onions and cook 2-3 minutes until tender and translucent. Add garlic and cook an additional 30 seconds.
  2. Add the smoked paprika, oregano, and tomato paste, consistently stirring for 1-2 minutes or until fragrant. 
  3. Pour in the crushed tomatoes with their juices, beans, and spinach. Reduce the heat to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to come together and spinach has wilted.
  4. Turn off the heat. Use the back of a spoon to make a well in the tomato/bean mixture and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs. Sprinkle with salt and pepper, to taste. 
  5. Transfer the skillet to the oven and bake for 8 to 12 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Cook to preferred doneness.
  6. Transfer the hot skillet to a heat-safe surface like the stove. Top with crumbled feta, fresh parsley, and red pepper flakes, if desired. Serve in bowls with crusty bread or pita on the side.

Notes

Don’t have an oven-safe pan or cast-iron pan? No problem! Once you have cracked the eggs into the skillet, lower the heat and place a lid on top and cook until the desired doneness.

Recipe Card powered byTasty Recipes
plate of white bean shakshuka with poached egg and a slice of bread

FAQ:

What if I don’t have a cast-iron pan?

Not a problem! Once you have cracked the eggs into the skillet, lower the heat and place a lid on top and cook until the desired doneness.

What if I can’t find fire-roasted tomatoes?

You can use regular crushed tomatoes for this recipe! If you are looking for an extra smoky flavor, then add a little extra smoked paprika.

What if I don’t prefer the smoky flavor?

Use plain crushed tomatoes and paprika (not smoked).

Salmon Burgers with Lemon Dill Horseradish Sauce

Rethink the classic burger with a seafood twist. Add these salmon burgers, made with Norweigan salmon, with lemon dill horseradish sauce to your menu rotation.

salmon burger with creamy sauce on a brioche bun

This post is sponsored by the Norwegian Seafood Council. Thank you for supporting brands that make this blog possible!

One perk of COVID-19 (always trying to find the positive) is that people are cooking more at home. The downside, we don’t necessarily have access to certain ingredients and are limiting grocery store trips.

Being strategic when grocery shopping and relying on pantry staples is key. Here in New Jersey, there are limits on amounts of certain proteins like chicken and eggs. At the grocery store, there is a whole department dedicated just to seafood. Don’t skip it!

opened face salmon burger with creamy dill sauce

Salmon is one of the most popular species consumed. With the high demand, the safest and most efficient way to feed the population is with farm-raised salmon. Norway is the world leader in the production of ocean-farmed sustainable salmon.

Understanding aquaculture

Aquaculture provides safeguarding to the environment and fish stocks for the future is the only way its aquaculture industry can remain sustainable. Sustainability has been one of the main objectives of the Norwegian fishing industry, and they are committed to producing seafood in a safe, controlled, and sustainable manner with strict regulations.

seafood from norway

Seafood from Norway

In Norway, salmon farmers monitor fish conditions carefully, control the salmon’s feed, and keep parasites out. This farmed environment helps resist disease. In Norway, farm-raised salmon live in their natural habitat and have plenty of room to swim. One of the myths about salmon farming is that the fish lives in crowded pens. The fact is, Norwegian salmon has plenty of space to grow as the pen holds 97.5% water and just 2.5% fish. Their pens are designed to ensure optimal growth and living conditions for the dish. Norwegian aquaculture industry sets the standard for high-quality, safe, and sustainably farmed salmon.

salmon burgers in a cast iron skillet
Print
salmon burger with creamy sauce on a brioche bun

Salmon Burger with Lemon Dill Horseradish Sauce

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Scale

Ingredients

1 1/2 lbs salmon fillets skin and bones removed, chopped
3/4 cup plain breadcrumbs
1 large egg, lightly beaten
3 tablespoons fresh dill chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon lemon juice
canola oil for frying (can also use olive oil)

Yogurt-Dill Sauce:
1 cup plain full-fat yogurt
1/4 cup dijon mustard
1/4 cup dill, chopped
1/2 lemon, juiced (about 2 tablespoons) and zested (about 1 teaspoon)
1 tablespoon horseradish

To serve:
Brioche buns
Butter lettuce


Instructions

  1. In a food processor add salmon. Pulse a few times until the salmon breaks down into small pieces. (Tip: Pulse a few times vs. running the food processor)
  2. In a large bowl, combine salmon, breadcrumbs, egg, dill, salt, garlic powder, and lemon juice. Mix well, but make sure to not overwork the mixture. Shape into 6 burgers.
  3. For the yogurt-dill sauce: In a small bowl, stir together yogurt, mustard, dill, lemon juice, lemon zest, and horseradish. Refrigerate until ready to use.
  4. In a large cast-iron skillet, heat oil over medium heat. Add salmon burgers and cook on each side for about 2-3 minutes or until internal temperature reaches at least 145 F.
  5. To serve: Place a few pieces of butter lettuce on the bottom half of the bun, top with a burger, and a generous dollop of the yogurt-dill sauce.

Keywords: salmon, salmon burger, burger, seafood, omega3, heart healthy

Recipe Card powered byTasty Recipes
salmon burger with creamy sauce on a bun

FAQ

Can I freeze these salmon burgers?

Yes! Form the salmon into patties. Place on a baking sheet lined with parchment paper (so they don’t freeze to the pan!) and freeze until solid. Once frozen, wrap each individually with plastic wrap, then foil, then store in a freezer bag removing as much air as possible.

Can I grill these salmon burgers?

Yes, of course! I like using a cast-iron skillet to get a good sear, but grilling works great too! Tip for if you decide to grill – After forming the patties, refrigerate them for 10-20 minutes so they firm up a little to prevent them from falling apart on the grill.

How else can I use the salmon burgers?

These salmon burgers as leftovers are delicious! Here are a few suggestions:

  • Add to leafy greens
  • Crumble and scramble with eggs
  • Chop and add to a wrap
  • Serve with a sunny side egg on top

What else can I use the lemon dill horseradish sauce with?

Utilize this sauce any way you would utilize any other condiments! This pairs well with many foods.

bowl of lemon dill horseradish sauce

Other recipes you may enjoy

This post contains affiliate links. Read full disclosure here.

Charcoal vs. Gas Grills – What’s the difference?

Fire up the grill! Both charcoal and gas grills are great but there are a few distinct differences in how your grilled food will come out. There are both advantages and disadvantages of using charcoal and gas grills.

person in blue apron cooking on a charcoal grill

Charcoal Grills

Cooking over an open flame is the most basic, and probably the oldest, culinary technique. Charcoal grills provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when you can smell someone in the neighborhood grilling. Scented wood chips or charcoal will add additional flavor.

Cons: However, charcoal can be a little messy and sometimes tricky to regulate the temperature.

Tips for setting up charcoal grills for different applications.

Gas Grills

Just turn on a switch and your gas grill is fired up and ready to go. Gas grills are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures.

Cons: You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same time.

cooked vegetables on a gas grill

Best Grilling Tools

Recipes you may enjoy

This post contains affiliate links. Read full disclosure here.

Ultimate Greek Burger

Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.

Greek Burger on a toasted bun with tzatziki sauce and tomato salad

This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!

How these Ultimate Greek Burgers will step your burger game up a notch

There is nothing better than a juicy burger right off the grill. A beef patty is a classic, but after hosting and attending so many barbecues, it’s time to switch things up! Don’t worry, we are keeping the beef patty, but enhancing it with Greek-inspired flavors. As a chef, I love Mediterranean flavors and as a dietitian, I love the health benefits that come along with following a Mediterranean style diet.

bite taken out of a Greek burger

What is the Mediterranean Diet?

The Mediterranean-style eating pattern encompasses a wide variety of foods and flavors from the countries that surround the Mediterranean Sea. While the cuisines of each country differ slightly, they all have a few things in common. To build a healthy Mediterranean plate, start with fresh vegetables and fruits, add lean protein and whole grains, and enhance with dairy and healthy fats.

Why lean beef is included in the Mediterranean Diet

The eating pattern allows a wide variety of proteins (including fresh lean beef, pork, poultry, and fish) that support heart health. Lean beef contains important nutrients, like protein, iron, zinc, and B-vitamins that your body needs.

What does “lean beef” mean?

Beef can only be claimed as “lean” if the cut of beef is less than 10g total fat, 4.5g or less saturated fat and less than 95 mg of cholesterol per 100-gram serving.

overhead image of greek burger topped with tzatziki sauce and tomatoes

What’s different about this Greek Burger?

Ripe summer produce like tomatoes, cucumbers, and fresh herbs are essential to Greek cooking. Flavors are incorporated within the lean beef as well as adding layers of additional flavors and textures as you build the burger.

Why I love this recipe

Can’t go wrong with a delicious burger, am I right? I love the fact the burger is stuffed with spinach and onion, along with plenty of seasonings. I’m not a fan of raw onion on top of my burger (caramelized onions – that’s a different story!), so the addition of them minced within the burger adds a subtle flavor vs. overpowering. The addition of the added veggies helps keep the lean burger moist and juice.

I kind of kept traditional burger toppings on here. The tomato salad adds a tanginess while the tzatziki adds a cooling creamy effect. I never said this wasn’t going to be a messy eating kind of burger!

Chef’s Tips

  • Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
  • Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
  • Oil your grill grates. Dip a bunched-up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.

Print
Greek Burger on a toasted bun with tzatziki sauce and tomato salad

Ultimate Greek Burger

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Grill
  • Cuisine: Greek

Description

Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.


Ingredients

For the tomato salad:
1 cup cherry tomatoes, quartered
2 tablespoons red onion, finely minced
1 tablespoon fresh parsley, minced
2 teaspoons red wine vinegar
1 teaspoon olive oil
Salt and pepper, to taste

For the tzatziki sauce:
1 English cucumber
½ cup plain Greek yogurt
½ tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt

For the burgers:
1 lb. 93% lean ground beef
1 cup spinach, finely chopped
½ small red onion, minced
4 cloves garlic, finely minced
2 tablespoons fresh dill, minced
¼ cup feta cheese, crumbled
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
4 hamburger buns


Instructions

For the tomato salad:

  1. In a bowl, combine tomatoes, onion, parsley, vinegar, and olive oil. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

For the tzatziki sauce:

  1. Using a cheese grater, grate the English cucumber. Using a thin dish towel or paper towels, press out any excess liquid. 
  2. In a bowl, mix together yogurt, lemon juice, garlic powder, and salt. Fold in the cucumber.

For the burgers:

  1. Preheat grill to medium-high heat. Grease grill grates.
  2. In a large bowl, combine beef, spinach, onion, garlic, dill, feta, oregano, salt, and pepper. Mix until all ingredients are well combined. Do not overwork the meat mixture. Form into 4 beef patties.
  3. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until an instant-read thermometer inserted horizontally into center registers 160°F.
  4. Add burgers to a bun and top with tzatziki sauce and tomato salad.

Notes

  • Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
  • Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
  • Oil your grill grates. Dip a bunched up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.

Keywords: burger, Greek recipe, Greek burger, beef

Recipe Card powered byTasty Recipes

This post contains affiliate links. Read full disclosure here.

FAQ

How do I know when the burgers are done?

See the chef tip above. Invest in a digital thermometer. Cook until an instant-read thermometer inserted horizontally into center registers 160°F.

What can I serve these burgers with?

You can’t go wrong with serving fries with these Ultimate Greek Burgers! If at a BBQ other ideas can be veggie sticks, seasonal fruit, like watermelon or grilled pineapple, potato salad, or a simple mixed green salad.

How else can I use lean ground beef?

Ways to repurpose this Greek burger

  • Greek burger salad. Add the tomato salad and other veggies you have on hand, a heated patty, quinoa (or a different whole grain), and add the tzatziki as a salad dressing.
  • Greek pita. Ran out of burger buns? No problem. Crumble up a burger and stuff it in a pita with the tomato salad and tzatziki sauce.

Other recipes you may enjoy

Resources:

O’Connor LE, et al. A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial. Am J Clin Nutr 2018, nqy075.
https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqy075/5036105

Leidy HJ,et al. The role of protein in weight loss and maintenance. Am J Clin Nutr 2015;101:1320S-9S

U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for
Standard Reference Legacy Release, April 2018. Available at: http://www.ars.usda.gov/ba/bhnrc/ndl

Build A Better Burger

Fire up your grills. It’s burger season. Let’s Build a Better Burger! Burgers are just not simply a beef patty between a sesame seed bun anymore. Grillers are getting a little more creative and adding healthy twists to classic BBQ fare.

Choose Your Protein:

First, choose your meat or meatless patty. Choose the protein you enjoy.

For Beef

Look for 90% lean beef. While others may challenge this choice saying more fat = more flavor, think about the rest of your burger. You can pack in plenty of flavors and have a juicy burger while trimming back on saturated fat from a beef burger. Look for lean beef options like ground sirloin.

For Poultry

For ground chicken and turkey, look for “breast meat” or “100% white meat” to ensure it’s coming from leaner parts of the poultry. 

For your meat patties, salt, and pepper are really the only seasonings you need. Let all of the flavors of your burger shine.

Cooking Tip: Spatulas were made for flipping the patties, not pressing them. Ever heard that hissing sound when you pressed down on them? That’s all the flavorful juices dripping out. They belong in the burger!

Grilling Tip: To ensure the meat cooks evenly, make a thumbprint indentation into each patty before it goes on the grill. The indentation helps the patty hold its shape, rather than swelling, as it shrinks during the cooking process.

Going meatless? No problem!

Portobello mushrooms are the perfect stand-in for a hamburger. It has a hearty meaty texture, with no saturated fat or cholesterol.  You can also try the “blend trend” and go 50/50 meat and mushrooms.

Pack your burger with pulses. Pulses are part of the legume family and are better known as beans and lentils. Peas, chickpeas, lentils, and dried beans like kidney or navy beans fall into the pulse category. Pulses are a nutrition powerhouse, full of protein, fiber, iron, zinc, and B-vitamins. 

Bean burgers are often mixed with veggies and other whole grains. To prevent your bean burgers from falling apart on the grill, don’t forget a good binding agent, which is what is going to hold your burger together. An egg or even a “flax egg” (1 tbsp ground flax mixed with 3 tbsp warm water) can do the trick.

Pick Your Bun

You just made a tasty burger so don’t skimp out on the bun. A simple healthy swap is choosing a whole grain burger bun. Before you add those burger buns to your shopping cart, make sure the first ingredient listed is the word “whole”. Looking to trim back on carbs or need a gluten-free option? Try going bun-less! Sturdy lettuce or leafy green like iceberg lettuce, kale, or collard greens can be the perfect vessel to hold your delicious burger. Another idea is adding your burger between two grilled Portobello mushroom caps.

Load on the Produce

The produce possibilities are endless. The more the merrier!

You can go for the simple, LTO (lettuce, tomato, onion) or also enhance this classic topping with a culinary twist. Try using large leaf delicate lettuces like Bibb lettuce, opt for juicy heirloom tomatoes, and try pickled onions to enhance the flavors. 

Sautéed mushrooms with caramelized onions are my personal favorite burger topping, but if you are looking for a sweet addition try adding grilled pineapple. 

Want to add even more produce? Try packing your burger patties with veggies! It’s not only a sneaky way to add more vegetables and nutrients, but it also keeps the burger moist and juicy.

Sauce It Up

Let the ingredients speak for themselves. Don’t hide the delicious flavors of the burger and toppings itself by overdressing your burger. Add a dollop of ketchup, mustard, or BBQ sauce.  Compare condiments before you grab one off the shelf in the grocery store. Look for condiments lower in sugar. Even better, make your own condiments.

Want to step your flavor game up a notch? Try adding other condiments like relish, sauerkraut, tzatziki sauce, guacamole, hummus, salsa, pesto, or hot sauce.

Top It Off

Say cheese! Hard and firm cheeses like cheddar, Parmesan, and gruyere work well with all kinds of burgers from beef, to poultry, to veggie versions. A little goes a long way.

Tip: To make sure it doesn’t take extra long to melt, let the cheese come to room temperature before adding to burgers.

Recipes You May Enjoy