All Posts By:

Patrick Dulmage

Salad Dressing/ Sauces

Balsamic Vinaigrette Salad Dressing

On my salad tonight – Balsamic Vinaigrette Salad Dressing!

Balsamic Vinaigrette is my favorite salad dressing. As I was making my salad tonight, I realized that I didn’t have any in the house. What’s a chef to do? I decided to make my own.

This is SOOO GOOD! There aren’t that many ingredients, balsamic vinegar, extra virgin olive oil, garlic, honey, mustard, salt, and pepper. Next time you use your store bought dressing, see if you actually recognize ALL the ingredients.

It didn’t take me very long to make it, maybe 5 minutes, it tastes SO good, AND it is WAY cheaper than any store bought product.

You can use this as a salad dressing, a vegetable dipping sauce, or a marinade. The next time you need salad dressing (or a marinade) I hope you will try making your own.

Balsamic Vinaigrette Salad Dressing

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Serves: 10

Balsamic Vinaigrette Salad Dressing

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 garlic clove, minced
  • 1/2 tsp Kosher or Sea salt
  • 1/2 tsp freshly ground pepper

Instructions

1

In medium sized mixing bowl, whisk together the balsamic vinegar, mustard, honey, garlic, salt and pepper

2

Continue whisking and stream in the olive oil until all the ingredients are fully emulsified

3

Enjoy!

Notes

If there is any left over, you can store in a jar with a lid. You may need to shake it before serving again.

Chicken

Chicken Enchiladas with Homemade Green Enchilada Sauce

On the menu tonight, Chicken Enchiladas with Homemade Green Enchilada Sauce.

This recipe uses a couple of shortcuts that allow you to make a batch of enchiladas for a crowd without spending all day in the kitchen. This meal was every bit as good as anything you will get your local Mexican restaurant. Mrs rated this one as BEST EVER! She liked it so much that I decided to add a “Best Ever” classification.

One of the best things about this dish is that you probably have everything you need in your pantry and if you don’t you can easily get any of the ingredients. The next best thing is that there isn’t anything difficult or fussy in putting the meal together.

Once you have the enchilada mixture ready, start filling the enchiladas evenly and putting them seam-side down in a baking dish. Once they are all filled, spoon the enchilada sauce over the enchiladas and then evenly spread the grated Pepper jack cheese.

Chicken Enchiladas with Homemade Green Enchilada Sauce

Bake the enchiladas for 30 minutes. If the cheese isn’t golden and bubbly, put under the broiler for about 2 minutes.

The next time you are in the mood for Mexican, I hope you will try these enchiladas.

Chicken Enchiladas with Homemade Green Enchilada Sauce

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Chicken Enchiladas with Homemade Green Enchilada Sauce

Ingredients

  • Enchiladas:
  • 12 6" corn tortillas (get the best you can find or make them)
  • 1-1.5 lbs chicken (recommend rotisserie chicken for a shortcut), cubed
  • 8 oz Pepper jack cheese, grated (grate it yourself, don't buy the pre-grated)
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Kosher salt
  • 1/4 tsp cayenne pepper (more if you like it hotter)
  • Enchilada Sauce:
  • 8 oz green chilies (recommend hatch green chilies)
  • 2 Tbsp olive oil
  • 1 cup water
  • 2 Tbsp flour
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp Kosher Salt

Instructions

1

Prepare the Enchilada Sauce:

2

Add the green chilies and water to a blender, blend until smooth

3

In a small sauce pan, add the olive oil, flour, and spices

4

Whisk until smooth, when it starts to bubble, slowly add the chilies and water and continue whisking

5

Bring the mixture to a simmer and then remove from the heat and set aside

6

Preheat the oven to 350 degrees

7

Prepare the Enchilada Mixture:

8

In a large mixing bowl, add the cooked, cubed chicken, sour cream, half of the Pepper jack cheese, cilantro, green onions, and spices

9

Gently mix to combine

10

Put it all together:

11

Preheat a medium pan over med-high heat

12

Add 1 to 2 tortillas to the pan and heat them for about 60 seconds or until pliable

13

Set the heated tortillas on a plate with foil so you can cover them as you prepare the rest

14

Once all the tortillas are heated, get a 13x9 baking dish and start filling the tortillas with the mixture

15

Fill a 1/4 cup measuring cup with the chicken mixture and evenly distribute on a tortilla

16

Roll the tortilla and place, seam-side down in the baking dish

17

Repeat until all the tortillas have been filled and rolled

18

Spoon the enchilada sauce over each tortilla

19

Evenly spread the rest of the grated Pepper jack cheese on top

20

Put in the oven for 30 minutes

21

If the cheese isn't slightly browned on top, put under a high broiler until the cheese is slightly browned (about 2 minutes)

22

Garnish with chopped cilantro and / or sliced green onions and serve with sour cream

PartyFood/ Side Dishes

Old Fashioned Potato Salad

On the menu tonight – Old Fashioned Potato Salad!

Potato salad is must for any BBQ, grill session, pot luck, and a perfect side dish for so many meals. This version comes together so easily and is so delicious, you won’t need to get the stuff pre-made at the grocery store.

My version includes apple cider vinegar, mayonnaise, dry mustard powder, red onion, parsley,and spicy pickles. Spicy pickles? YES! You’ll know the pickles are there, but they are in the background.

The next time you need a side dish for your BBQ, consider trying my Old Fashioned Potato Salad!

Old Fashioned Potato Salad

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Old Fashioned Potato Salad

Ingredients

  • 2-3 lbs potatoes (your choice of potato but you can't go wrong with the small red potatoes or Yukon gold)
  • 3/4 cup Mayonnaise
  • 1/4 cup Parsley, chopped
  • 1/2 cup Red onion, finely chopped
  • 1/2 cup Celery finely chopped (I like to use the center of the celery stalk and include the greens)
  • 1 - 2 Spicy pickles (like Zingers), finely chopped
  • 1 tsp dry mustard powder
  • 1/2 tsp garlic powder
  • Salt and Pepper to taste

Instructions

1

Dice the potatoes to desired size (approx 1" dice) or slice

2

Put the potatoes in a large pot of water as you cut them to avoid them getting brown

3

Bring the potatoes to a boil, generously season the water with Kosher or Sea salt, then lower the heat and cook until fork tender

4

Drain the potatoes and let cool down before adding the rest of the ingredients

5

Once cooled, add the potatoes to a large mixing bowl along with rest of the ingredients

6

Check seasoning, add salt and pepper to taste

Chicken

Grilled Chicken Thighs with Spicy Peanut Lime Sauce

On the menu tonight – Grilled Chicken Thighs with Spicy Peanut Lime Sauce!

If you are looking for a way to spice up your chicken thighs, look no further. While your chicken is cooking on the grill, seasoned with salt, pepper, onion and garlic powder, make the sauce.

The sauce has tamari (you can substitute soy sauce if you don’t have any tamari), honey, peanut butter, lime juice, sambal chili paste (you can substitute sweet chili sauce if you want less heat), and finely chopped scallions.

Once your chicken has finished grilling, drizzle this yummy sauce over it and serve a little more in a ramekin on the side for dipping. Top it off with some fresh cilantro and chopped peanuts.

Grilled Chicken Thighs with Spicy Peanut Lime Sauce

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Grilled Chicken Thighs with Spicy Peanut Lime Sauce

Ingredients

  • 4 - 6 bone-in skin-on chicken thighs
  • 1/4 cup smooth peanut butter
  • 2 Tbsp tamari
  • 2 limes, zested and juiced
  • 2 Tbsp honey
  • 2 Tbsp Asian chili paste, like sambal oelek (for less heat use a sweet chile sauce)
  • 3 - 4 scallions, finely chopped
  • 1/4 cup chopped peanuts
  • 1/3 cup chopped fresh cilantro
  • Spice Mixture
  • 2 Tbsp ea Kosher salt,black pepper, onion and garlic powder

Instructions

1

Pre-heat your grill or oven (pre-heat to 350 degrees if baking)

2

In a medium mixing bowl, combine the salt, pepper, onion and garlic powder

3

Pat the chicken thighs with a paper towel, then season both sides liberally with the spice mixture

4

Put the chicken on the grill, skin side down

5

Once the chicken is on the grill, start on the sauce

6

In a medium mixing bowl, whisk together the peanut butter, tamari, lime zest and juice, along with the chili paste, honey and scallions

7

Start by gently breaking down the peanut butter with the whisk. As the peanut butter breaks down, it will get easier to whisk

8

Once the chicken is about half-way cooked, flip it so the skin side is up

9

When the chicken is done (about 165 degrees internal temp), put it on a platter, drizzle the sauce you made along with the cilantro and chopped peanuts

10

Serve right away and enjoy!

Casserole/ Chicken

Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

Mexican Chicken and Rice Casserole

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Mexican Chicken and Rice Casserole

Ingredients

  • 4 cups long grain rice
  • 1 rotisserie chicken, deboned and chopped
  • 6-8 cups chicken stock
  • 1 28 oz can whole tomatoes
  • 1 10 oz can diced tomatoes and green chiles (Like Rotel)
  • 1 poblano pepper, de-seeded and finely chopped
  • 1-2 jalapeno peppers, de-seeded and finely chopped
  • 1 onion, diced
  • 4-6 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4-1/2 tsp cayenne pepper
  • 1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
  • Fresh cilantro, chopped

Instructions

1

Pre-heat oven to 375 degrees

2

In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil

3

Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes

4

Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes

5

Add the chicken stock and bring the mixture to a boil, then reduce to simmer

6

Cover and let simmer 12-15 minutes, the rice won't be quite done yet

7

Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese

8

Bake for another 15-20 minutes, uncovered

9

Garnish with the chopped cilantro

Chicken

Southern Buttermilk Fried Chicken with Mashed Potatoes

On the menu tonight – Southern Buttermilk Fried Chicken!

I was craving fried chicken, so I decided to make my own. To make sure you end up with a juicy and flavorful piece of chicken, you need to start with a marinade or brine. I soaked the chicken in buttermilk with hot sauce overnight. If you want it quicker, soak the chicken in buttermilk at least 4 hrs.

The next step is the coating. You don’t want that delicious flour mixture to come off on the first bite, you want it with every bite. The trick is dredge the chicken in the seasoned flour mixture and then let it set in the fridge for about 20-30 minutes. THEN you can do the egg dunk, re-dredge, and I like to let it set again.

The thing to be careful of is making sure the chicken is fully cooked. If the oil is too hot, the coating is going to burned and the chicken won’t fully cook. If the oil is too cool, you’ll end up with greasy, uncooked chicken. 350 degrees is where you want to keep the temperature of the oil. To make sure the chicken is completely cooked, you can put the bigger pieces of chicken in the oven for another 15-20 minutes to make sure they are fully cooked.

Serve with some homemade coleslaw and mashed potatoes with gravy.

Southern Buttermilk Fried Chicken

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Southern Buttermilk Fried Chicken

Ingredients

  • 3-4 lbs chicken pieces
  • 1 tsp baking powder
  • 3 cups flour
  • 2/3 cup corn starch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp paprika (hot or sweet)
  • 1 Tbsp thyme
  • 2 tsp black pepper
  • 2 tsp cayenne pepper
  • 2 cups buttermilk
  • 1/2 cup hot sauce (Frank's is a favorite)
  • 2 large eggs, beaten
  • 8 cups peanut oil for frying

Instructions

1

Put the chicken pieces in a gallon sized ziplock bag along with the buttermilk and hot sauce

2

Massage/mix the chicken, buttermilk, hot sauce to make sure the chicken is soaking. (use two bags if necessary)

3

Marinate the chicken overnight (4 hrs minimum) in the refrigerator

4

When ready to cook -

5

Mix 4 teaspoons salt, black pepper, thyme, flour, cornstarch, cayenne pepper, black pepper, salt, and baking powder in a bowl and stir to combine. I like to put the seasoned flour in a baking dish to give me room to dredge the chicken

6

Take the chicken pieces from the bag, one a time, let the excess buttermilk mixture drain off and then dredge in the seasoned flour mixture

7

Place the seasoned chicken on a wire rack set in a rimmed baking sheet and repeat until all the chicken has its first coat of dredge.

8

Put in the refrigerator at least 15-20 minutes to let the chicken set up with the dredge.

9

In the meantime, mix together some of the buttermilk/hot sauce mixture with the eggs in a med-large bowl

10

Dunk the chicken in the egg mixture and back in to the seasoned flour, thoroughly coat, getting the mixture in to every crevice and put back on the wire rack

11

Repeat until all the chicken is coated

12

Refrigerate again for at least 20-30 minutes

13

When ready to fry

14

Heat the peanut oil in a cast iron Dutch oven or similar heavy pot

15

Clip your deep-fry thermometer in so you can monitor the oil temperature

16

Pre-heat your oven to 350 degrees

17

When the oil gets to 325-350 you can start adding the chicken

18

Don't add more than 2-3 pieces at a time as the oil temperature will drop and be harder to regulate. Try to maintain 325-350 degrees

19

Cook until deep golden brown (about 8 minutes for the wings, 10 minutes for the legs, 12 minutes for thighs and 15-18 minutes for the breasts. All these times are assuming bone-in pieces)

20

As the chicken is finished cooking in the oil, place on a clean wire rack.

21

Unless you are absolutely sure it is cooked through (test with a thermometer), put in the oven for another 10-20 minutes for the bigger pieces.

22

Serve with your choice of sides, but you can't go wrong with cole slaw and mashed potatoes.

Chicken/ Soup

Homemade Chicken Soup with Matzo Balls

On the menu tonight – Homemade Chicken Soup with Matzo Balls!

Who doesn’t love a bowl of hot chicken soup? In this version, it takes some time because I made the stock from scratch and then the soup. It takes some time but in the end it is SO GOOD!

When it’s getting cold outside, fire up the stove and make a big batch of homemade chicken soup!

Homemade Chicken Soup with Matzo Balls

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Homemade Chicken Soup with Matzo Balls

Ingredients

  • Chicken Stock:
  • Bones from 1-2 chickens (when I get a rotisserie chicken, roast a chicken, I always save the bones in the freezer)
  • 1-2 onions, quartered
  • 1-2 carrots, quartered
  • 2-3 Tbsp chicken powder / chicken bouillon
  • 2-3 Tbsp dry dill
  • 2-3 Tbsp parsley
  • 2-3 garlic cloves, smashed
  • 8-10 whole peppercorns
  • Enough water to cover the bones
  • Soup:
  • 2 quarts of chicken stock
  • 2-3 lb cooked shredded chicken (you could use chicken you used to make the stock, rotisserie, leftovers)
  • 1 carrot, diced
  • 1/2-1 small onion, finely diced
  • 1-2 stalks celery, diced
  • 4-6 sprigs dill, finely chopped
  • 2-4 sprigs parsley, finely chopped
  • Matzo Balls:
  • 1 1/4 cup matzo meal
  • 2 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp granulated garlic
  • 5 large eggs, 2 whole, 3 separated
  • 1/4 cup melted chicken schmaltz or vegetable oil
  • 1/4 cup minced onion
  • 1/2 tsp dill, dry or finely chopped fresh

Instructions

1

Chicken Stock:

2

Pre-heat the oven (YES, the oven) to 350 degrees

3

Add the chicken bones, onion, and carrot to a large sheet pan

4

Roast for an hour

5

Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients

6

Bring to a boil, then reduce to a low simmer (lowest setting on your stove)

7

After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour

8

In the second hour, check on the half hour for any add'l scum

9

Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)

10

Strain the stock to another pot, let cool, and put in the fridge overnight

11

Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)

12

Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer

13

Soup:

14

Bring the chicken stock to a simmer, add the vegetables, and herbs

15

Start making the matzo balls, see below

16

Simmer about 30 minutes

17

Add the matzo balls to the soup

18

Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)

19

Add the shredded chicken and simmer another 3-5 minutes

20

Serve and enjoy!

21

Matzo Balls:

22

In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic

23

In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill

24

In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks

25

Stir the chicken fat mixture in with the dry ingredients, mix to combine

26

Gently fold in the egg whites thoroughly - no streaks

27

Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)

28

Prepare a baking sheet with non-stick cooking spray

29

Remove the matzo ball mix from the refrigerator

30

Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)

31

Repeat the scooping process until you have used all the mixture

Chicken

Deviled Chicken

On the menu tonight, Deviled Chicken!

I was intrigued when I first read the title of this recipe. I kept thinking deviled eggs and there are some similarities, but it’s definitely its own thing. As you can imagine, with deviled in the name, it has some spice to it. Funny enough, I’ve made plenty of deviled eggs, but they don’t really have any heat to them. Maybe I’ve been doing it wrong all these years.

SO, the similarities with the deviled eggs include the Dijon mustard and paprika and those are the things I love about this dish. The chicken is marinated in a Dijon mustard mixture, a spicy mixture, coated with seasoned breadcrumbs (also with some spice) and Parmesan cheese, and then baked.

The next time you are making a chicken dish and want something a little different than your usual – try Deviled Chicken!

Deviled Chicken

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Deviled Chicken

Ingredients

  • 2.5 - 3 lbs Chicken thighs (bone-in, no skin)
  • 1 cup Dijon mustard
  • 2 Tbsp butter
  • 2-3 garlic cloves, minced
  • 1/4 cup chives, chopped
  • 1/2 - 1 tsp cayenne pepper (make as hot or mild as you choose, 1/2 tsp cayenne wasn't very spicy at all to me)
  • 1 1/2 cups panko
  • 3/4 cup grated Parmesan cheese
  • 2 tsp paprika
  • Kosher salt and pepper to taste

Instructions

1

Pre-heat oven to 375 degrees

2

Add the butter and minced garlic to a large microwave-safe bowl and heat for about a minute

3

When the butter is completely melted, stir in the Dijon mustard and cayenne pepper

4

Coat the chicken with the Dijon mixture and set aside (let it marinade in this mixture up to 24 hrs if you want to make ahead)

5

In a baking dish, combine the Panko, finely grated Parmesan cheese, paprika, and chives, mix to combine

6

Roll the chicken pieces in the Panko mixture, fully coat and place on a baking sheet

7

Bake the chicken for about 50-60 minutes (internal temp should be about 160-165 degrees and the breading should be slightly browned)

8

Serve with the side(s) of your choice

Notes

You can make this as spicy or mild as you choose

Beef/ Casserole

Shepherd’s Pie / Cottage Pie

This is really a Cottage Pie since I used ground beef instead of ground lamb. This is such an easy and comforting meal!

Most of the recipes I’ve seen don’t use cream of mushroom soup, but as I was looking at different recipes for inspiration I saw some that did and I decided to try it.

If you’re looking for a comforting and easy to make meal, this is it.

Shepherd's Pie / Cottage Pie

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Shepherd's Pie / Cottage Pie

Ingredients

  • Filling:
  • 2 lbs ground beef
  • 1-2 Vidalia Onions, diced
  • 2 carrots, sliced (for the thick ends, I'll cut them in to quarters. you want bite sized pieces)
  • 1-2 cups peas (frozen is perfect for this dish)
  • 2 cans Cream of Mushroom soup
  • 3-4 garlic cloves, minced or finely chopped
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 1 Tbsp Parsley
  • Mashed Potatoes:
  • 4 Russet potatoes (approx 3 lbs)
  • 4 Tbsp butter
  • 1/4 cup of cream
  • 1/4 cup of sour cream
  • 1-2 cloves of minced garlic
  • 1 Tbsp Parsley

Instructions

1

Mashed Potatoes:

2

Add the quartered potatoes to a large pot with enough water to cover the potatoes

3

Put the butter and minced garlic in a bowl, microwave until butter is melted, set aside

4

Bring to a boil, add about 2 Tbsp Kosher salt and cook until fork tender

5

Drain the potatoes, add back to the pot along with the parsley, melted butter and garlic

6

Stir in the sour cream, add the cream to get the consistency you want

7

Season with Kosher salt and pepper to taste, set aside

8

Filling:

9

Pre-heat a large skillet (at least 12") to med-high heat

10

Add the carrots and onions, cook about 7 minutes

11

Add the tomato paste and cook another 3 minutes until it turns to a brick-like color

12

Add the ground beef, peas, and minced garlic along with the herbs, cook about 10 minutes until the beef is browned

13

Add the cream of mushroom soup, stir to combine, cook another 3-5 minutes and cut the heat

14

Assemble the Pie:

15

Pre-heat the oven to 375 degrees

16

You can use any vessel you like to bake this. I used 13x9 baking dishes, but individual crocks would be a fantastic presentation

17

Add the filling to the baking dish and spread evenly

18

Spread a layer of the mashed potatoes over the filling and bake for 20 minutes

19

Pull from the oven and sprinkle the shredded cheese over the potatoes, return to the oven for another 10 minutes or broil until the cheese is melty and slightly browned

20

Sprinkle with parsley (freshly chopped is preferred) and serve

Notes

This makes a LOT of food, so if you're only cooking for 2-4 people you may want to cut the measurements in half. Otherwise, you'll have plenty to freeze or share.

Beef

Copy Cat Big Mac Sliders

On the menu tonight – Copy Cat Big Mac Sliders! I rarely eat fast food anymore, but I recently saw a post on FB for these Copy Cat Big Mac sliders and they looked really good. There was also a post for Copy Cat White Castle sliders and those looked good too! The recipe I’m going to share is a combination of the two and it turned out pretty fantastic if I say so myself.

The great thing is that this comes together really quickly, there isn’t anything difficult in making these sliders, no exotic ingredients… just a good ‘ole slider that would be right at home during the week, at a party, game day… they’re delicious crowd-pleasers!

One of the really great things about these sliders is that they are made in the oven! So, it doesn’t matter what the weather is, you can make this meal.

The next time you are thinking about making burgers, I hope you’ll give these sliders a try!

Big Mac Sliders
Big Mac Sliders

Copy Cat Big Mac Sliders

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By Patrick Dulmage Serves: 3-6
Cooking Time: 25-30 minutes

Copy Cat Big Mac Sliders

Ingredients

  • 2 lbs 80/20 ground beef (I like ground chuck
  • 1 pkg slider buns (I used 6 buns for this recipe)
  • 1 packet Lipton Soup mix or equivalent
  • 1/2 finely diced Vidalia Onion
  • 1/4 - 1/2 cup dehydrated onion / dried minced onion
  • 2 Tsp Garlic powder
  • 1/3 cup Thousand Island dressing or make your own (Ketchup, mayo, and relish)
  • Dill pickle slices, at least one per slider
  • 1 cup Shredded lettuce
  • 3-4 slices American cheese

Instructions

1

Pre-heat the oven to 375 degrees

2

On a large sheet tray, spread out the ground beef

3

Season the ground beef with the Lipton Soup mix, pepper, onions (finely diced and dry), garlic powder, and gently mix (don't over mix)

4

Once the meat is thoroughly seasoned, form it in to a rectangle roughly the size of the slider buns but a little larger as the meat will shrink a little as it cooks.

5

Cover with tin foil and put in the pre-heated oven.

6

Set the timer for 15 minutes.

7

As the meat cooks, carefully cut the slider buns in half, but leave them all intact - don't separate them.

8

Spread the Thousand Island dressing on both the tops and bottoms and set aside.

9

Shred the lettuce

10

When the timer goes off, remove the tray from the oven, remove the foil, drain any fat, and return to the oven uncovered for another 15-20 minutes.

11

When the burgers are ready, add the American cheese and return to the oven for a few minutes to let the cheese melt.

12

Cut the rectangle in half (length-wise) so you have two rows of three sliders. This will make it easier to transfer to the buns.

13

Dab the hamburger with paper towels to avoid transferring a lot of grease to your burgers. I tilted the pan and drained the fat a second time, then dabbed the burgers with paper towels to get a lot of the excess grease off of them.

14

Transfer the burgers to the slider buns.

15

Top with pickles, lettuce, and the bun tops.

16

Serve with french fries or onion rings.

Notes

You'll note I don't have sesame seed buns. I don't feel that the sesame seeds add anything to the taste, texture... anything. If you like them, use sesame seed buns.