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The Chicago burger recipe

The Chicago burger recipe

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Crispy fried chicken with a creamed corn relish, BBQ sauce, lettuce, onion and cheese on a toasted sesame bun.

Kent, England, UK

31 people made this

IngredientsServes: 2

  • Crispy chicken
  • 125g plain flour
  • freshly ground pepper to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fried thyme (optional)
  • 1/2 teaspoon salt
  • 2 skinless chicken breast fillets
  • 125ml buttermilk
  • oil for deep frying
  • Creamed corn relish
  • 80g frozen sweetcorn kernels
  • salt and pepper to taste
  • 1 tablespoon mayonnaise
  • To serve
  • 2 sesame seed burger buns
  • 1/2 onion, sliced
  • lettuce
  • 4 cheese slices
  • BBQ sauce

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Take a large food safe plastic zip seal bag and add all the dry ingredients for the chicken. Shake well.
  2. Dredge the chicken in buttermilk then place in the bag. Repeat with the other chicken breast. Shake the bag well to coat the chicken.
  3. Place the chicken onto a plate or tray lined with greaseproof paper and allow to rest for 30 minutes before frying.
  4. Heat a deep fryer or wok with vegetable oil until very hot. Add the chicken and deep fry until cooked through. This will depend on the size and thickness of the chicken, but a medium sized breast will take around 10 minutes. Once thoroughly cooked through, remove from oil and drain on kitchen paper.
  5. Meanwhile, make the creamed corn relish. Place the frozen sweetcorn into a microwave safe bowl, cover with water and microwave for 5 minutes. Drain, cool for 5 minutes, then add the mayonnaise and seasoning. Using a hand blender, roughly puree the relish. Set aside.
  6. Toast the buns. Place chicken fillets on the bottom buns, then top with the corn relish and remaining ingredients.

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Chicago Style Beyond Burger

This Chicago Style Beyond Burger has been sponsored by French’s® and Beyond Meat® . All thoughts and opinions are my own.

These Chicago-Style Beyond Burgers are a plant-based patty piled high with provolone cheese, mustard, lettuce, tomato and giardiniera all on a seeded bun!

Looking for another plant based recipe? Try this Healthier One Pan Taco Pasta

I am no stranger to “Chicago style” having grown up less than an hour from the famed city.

Chicago Style means yellow mustard, pickle relish, onion, tomato, pickle, sport peppers and celery salt.

What you’ll never find on Chicago style is ketchup. Ever.

You will always find yellow mustard, and we use French’s Yellow Mustard. After all, it’s “America’s Favorite Mustard.”

I decided to take some of the components of a Chicago style dog and place them onto a Beyond Meat Beyond Burger, to create a fun, new twist on a plant-based burger.

I present to you the Chicago Style Beyond Meat Burger.

A quick trip to Jewel-Osco and you can purchase everything you need to make these burgers. You can find the Beyond Burgers in the meat department and French’s Yellow Mustard in the condiment aisle. I love using the mobile app for convenience and savings. Check it out!

Shopping List

  • Beyond Meat Beyond Burger Plant-Based Patties
  • French’s® Yellow Mustard
  • Sesame seed hamburger buns
  • Giardiniera (hot or mild)
  • Provolone cheese slices
  • Tomatoes
  • Lettuce
  • Sport peppers (optional)

Buy a package of Beyond Burger® and get a free 20 oz French’s® Mustard at your local Jewel betwe en 8/26 – 9/1/2020 .

What is a Beyond Burger?

The Beyond Burger is a plant-based burger that has all the meaty deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. It’s rich and juicy, has 20g of plant protein per serving, and has no GMOs, soy, or gluten.

They cook up just like a traditional burger

How to cook Beyond Meat Beyond Burger Patties

Head out to the grill. If you do not have a grill, a grill pan works just fine, but I just love the char from the grill on a hot summer day.

I spray the grill grate with cooking spray to prevent any sticking.

Grill Beyond Burger Patties 3-4 minutes per side.

The last minute, add a slice of provolone cheese and allow to melt.

How to make a Chicago Style Burger

Onto the bottom of your bun, add lettuce. Top with Beyond Burger patty and drizzle on the French’s Yellow Mustard.

Add tomato slice, Giardiniera and top bun. Garnish with a sport pepper.

Now that burger is a thing of glory!

From the juicy patty, the tangy mustard and the spice of the Giardiniera, you can’t go wrong with these Chicago Style burgers!

We served these alongside crinkle fries and a pop to give us nostalgia of being at a diner.


  • 4 Beyond Meat Beyond Burger patties (2 packages)
  • French’s® Yellow Mustard
  • 4 Sesame seed hamburger buns
  • Giardiniera (hot or mild)
  • 4 slices Provolone cheese
  • 1 Tomato, sliced
  • Lettuce
  • Sport peppers (optional -* Sport pepper is mild chili pepper, commonly pickled and used on Chicago-style hot dogs.)


1. Preheat grill. Grill burgers for 3-4 minutes per side. Add a slice of cheese the last minute of cooking and allow to melt.

2. Onto bottom bun, add lettuce. Top with burger patty, yellow mustard, tomato slice, giardiniera and top bun. Garnish with a sport pepper.

Vegetarian burgers made without soy, tofu or beans are hard to find, so when I found this recipe online I had to try it immediately. The recipe also included a very high fat dressing (Red Pepper Aioli) to serve over the burger, which I modified into a much lower fat version (recipe here in Dips and Spreads). The sauce makes the burger very special so give it a try! These were a hit with all of my family members, although some of them preferred the burger with more traditional burger toppings.



1 Place the water in a large pot with the onion, celery, soy sauce, vegetable broth, onion powder and garlic powder. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.

2 Preheat oven to 350 degrees. Use silicone mats or parchment paper to line baking sheets (see hints below). Shape mixture into burger sized patties and place on baking sheets. Bake for 15 minutes. Remove from oven and let rest for 5 minutes (see hints below). Carefully flip over and bake 10 more minutes.

3 Before serving: Place baked patties on a non-stick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with Red Pepper Aioli.

Hints: There are quite fragile until after they are baked, so use extra care when flipping them for the first time. I found it worked best if I let them rest out of the oven for at least 5 minutes before trying to loosen them from the pans. Silicone baking mats that fit into the bottom of your baking pans work well for this recipe.

Chicago-Style Italian Burgers

Chicago-Style Italian Burgers are a zesty, gluten-free grilling recipe packed with savory flavor. Grill indoors or out then top with melty cheese and tangy pickled peppers.

This post may contain affiliate links.

Happy Monday, everyone! How was your weekend?

We were on the go for most of it, though I didn’t take any decent shots of the action besides my main (little) man and myself waiting for Ben to get home from work on Friday evening. (Strawberry Coconut Water Lemonade makes excellent popsicles, by the way!)

On Saturday we had a totally unplanned mini reunion with Ben’s side of the family which came together completely last minute. First we met Ben’s cousin, who was in town from Denver for a wedding (and my brother’s doppelgänger, don’t you think?!) for a zip around the Arts Festival.

Later that afternoon his Aunt and Uncle, who were in town from Florida for a class reunion stopped by to chat, and a few minutes after they left, Ben’s brother and his girlfriend stopped by for one last beer and goodbye as they’re moving to New York for work this week (saaaaad face!) It was such an unexpected treat to see his Aunt, Uncle, and cousin all in one day, when we normally only see them once a year, if that!

Chicken Fajita Cheeseburgers

On Sunday Ben and I took Lincoln to see Finding Dory. It took a little while to accept the fact that the storyline was all about Dory, and not Marlin and Nemo, but it ended up being hilarious and I was definitely the embarrassing Mom laughing out loud throughout the movie, much to Ben’s horror. Sorry, but Ed O’Neill as Hank the octopus pretty much made my life. “Don’t touch me!” ? Highly recommend!

Aaaaanyway, in case you haven’t heard the neighborhood teens shooting off test rockets at precisely everyone’s bedtime over the past couple of weeks, I’m here to remind you that the 4th of July is exactly one week from today – whee! Bring on the fireworks displays, parades, cold bevs, and grilled burgers. In case you’re still trying to decide on your 4th of July menu, I’ve got another delicious contender – Chicago-Style Italian Burgers.

One of the most popular recipes on IGE over the past several of years has been my Crock Pot Italian Beef Sandwiches. I wrote the recipe before having to go gluten-free though, and since the recipe calls for a packet of non-GF Zesty Italian Seasoning I haven’t made it in ages. That said, a reader recently emailed asking for a GF version of the spice mix so I did a little digging and found a copycat recipe online which I passed along. She tested it out, reported back that it worked perfectly, and so, already too long of a story short, I gave it a whirl in the burger version of the crock pot sandwiches and it turned fabulously!

These Chicago-Style Italian Burgers are kind of a mashup between the crock pot sandwiches and my Italian Sub Salad. If you love the tang of pickled banana peppers and Chicago-style Giardiniera, the saltiness of prosciutto, and savory melted cheese – these burgers are checking all those boxes. Bonus that they’re seriously simple and easy to grill indoors or out, so there’s less to worry about as far as your 4th of July spread is concerned!

Start by mixing up the homemade Zesty Italian Seasoning using spice cupboard staples including dried oregano, garlic salt, onion powder, dried parsley, sugar, basil, pepper, dried thyme, and celery seed. NOTE: you won’t use the entire seasoning recipe for these burgers so use the leftovers on roasted potatoes or to season chicken or shrimp – YUM!

Add 3/4 Tablespoon Italian Seasoning to a large bowl with 1lb ground beef, 2oz chopped prosciutto, and 1/3 cup drained Chicago-Style Giardiniera, which is a mix of pickled vegetables packed in oil (and one of my all time favorite foods!) then mix until just combined and form into 4 patties.

I highly recommend La Quercia’s Prosciutto Americano, and Mezzetta’s Chicago-Style Giardiniera or That Pickle Guy’s version. Some people have had trouble locating Chicago-Style Giardiniera for the crock pot sandwiches so definitely ask an employee for help finding it at your grocery store. At mine, it’s located near the olives/pickles AND near the tomatoes/avocados.

Allllrighty! Grill the patties for 3-4 minutes a side (or until they’ve reached your preferred level of doneness,) then top with a slice of melty mild provolone cheese and let melt.

Top the cheeseburgers with more giardiniera, and a ton of tangy pickled banana peppers, and then dig in. Ultra savory and super satisfying – I hope you love these cheesy Chicago-Style Italian Burgers as much as I do!

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Loaded Burger Bowls


Bowl Assembly

  • 4 Grass-fed Burgers If you prefer to form your own burgers, go for it! You'll need 1lb of grass-fed Ground Beef for 4 medium-size burgers.
  • 1 Tbsp Ghee Alternatively, use 1 Tbsp of an oil with a high smoke point, like Avocado Oil
  • 4 Slices Natural Uncured Bacon Any Bacon will do.
  • 4 Organic Pasure-raised Eggs I use Vital Farms
  • 1 Package Organic Girl Arugula and Spinach Or any Organic Greens of your preference
  • 2 Tomatoes, sliced into rounds Organic is best!
  • 1 avocado Peeled, pit removed, cut into fourths. Do this right before you assemble your bowls to keep the Avocado from browning.
  • 1 Bunch Radishes Leaves removed and cut into fourths.
  • 8 Small Dill Pickles, cut into fourths. Such as Bubbies
  • Primal Kitchen BBQ Ranch Dressing Primal Kitchen has other dressings, too!
  • Micro-Greens Optional

Roasted Sweet Potatoes

  • 2 Sweet Potatoes Washed and cut into 1" cubes
  • 2 Tbsp Olive Oil
  • Salt and Pepper

Caramelized Onions

  • 1 Large Red Onion Cut in half, ends removed and sliced thin
  • 4 Tbsp Grass-fed Butter Again, I recommend Vital Farms
  • Salt and Pepper
  • 1/2 lemon juiced


Tried this recipe? Let us know how it was!


More Foodies News, Reviews & Recipes

1 Response

Good job Abby this one I will try out!




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I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste as good. It’s not because she has a salad spinner, and I don’t. Below is a completely biased and opinionated list of my personal favorite salads in St. Pete. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE SALADS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by St. Petersburg Foodies and as credited.) Best Salads Near Me …(and you, if you’re in St. Pete) These are listed in alphabetical order. <—— Look 1. Baba Restaurant, Bakery & Café 2701 Central Ave St. Petersburg, FL 33713 (727) 954-3406 Baba Website Village Salad – tomato, kalamata olive, cucumber, capers, feta. From Lori: “Kevin humored me because I wanted the Village Salad with just tomato, kalamatas, capers, feta and cucumber. He couldn’t stop raving at how good it was. It’s my favorite type of salad…simple, light and great flavor!” This one is a simpler version than The Burg’s, but the addition of the capers makes a huge difference. The bright saltiness makes you just keep going back for more until it’s all gone. 2. Bacchus St. Pete 124 2nd Ave NE St. Petersburg, FL 33701 (727) 258-8566 Bacchus Website French Country Salad – roasted asparagus, beets, arugula, goat cheese, toasted walnuts, lemon-dijon vinaigrette. It was super delicious, and huge. The photo is half of a split portion. Fresh, bursting with bright flavors, and a large portion. 3. The Bier Boutique 465 7th Ave N. St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website House Salad – mixed greens, onion, tomato, bacon, feta cheese, sunflower seeds & chow mein noodles – choose from ranch, blue cheese or honey peppercorn vinaigrette. Fresh, full of texture and the honey peppercorn vinaigrette is smooth, creamy, bright and light. 4. The Burg Bar & Grill 1752 Central Ave St. Petersburg, FL 33712 (727) 894-2874 The Burg Website Horiatiki (Village Salad) – tomatoes, cucumbers, greek olives, feta cheese, pepperoncini, onions, beets, green peppers, oregano, olive oil, balsamic dressing. This is one of our favorites that we always order. It’s the perfect combination of bright, light, crispy, salty, sweet, and spicy. 5. Copa 1047 Central Ave St. Petersburg, FL 33705 (727) 623-9199 Copa Website Copa’s watermelon salad is bursting with flavor. It’s bright, yet balanced with sweetness, and saltiness. It’s composed of fresh watermelon, (of course), and tossed with heirloom tomatoes, onions, garlic, feta cheese, and balsamic dressing. 6. Gratzzi Italian Grille 211 2nd St South St. Petersburg, FL 33701 (727) 623-9037 Gratzzi Website Insalata Caesar – Hearts of romaine, house made Caesar dressing, shaved parmesan and rustic croutons. (The photo is the side salad portion. There is one twice this size as well.) It may seem simple compared to some of the others on this list, but it is definitely one of my favorites. I like that they give you the full length, stalk-like leaves. The romaine is fresh and bursting with flavor. The crunch of the croutons, and the softer bite of the shaved parmesan, along with the dressing make for perfection in your mouth. 7. The Mill Restaurant 200 Central Ave #100 St. Petersburg, FL 33701 (727) 317-3930 The Mill Website We have two favorites here as well. Southern Belle Salad – romaine, red onion, candied pecans, sage derby, peppadews, dried apricots, honeycup vinaigrette, southern fried chicken. The fried chicken makes this one decadent, and a good one to share, or could be a complete meal for one person. It has such a great mix of ingredients that cover the complete flavor spectrum, and it’s nice and crunchy. Phyllo Feta – baby spinach, blackberries, red onion, yellow grape tomatoes, bosc pear, spiced walnuts, blackberry vinaigrette. That Phyllo Feta is so craveable. The feta is wrapped in phyllo and baked to a golden brown. It is a terrific accompaniment to the spinach salad with blackberries, red onions, yellow grape tomatoes and highlighted with spiced walnuts which hold up well against the sweetness of the Bosc pear and the blackberry vinaigrette dressing. 8. Noble Crust 8300 4th St N. St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website House Salad – mixed greens, tomatoes, cucumber, radish, shaved fennel, carrots, croutons, parm, whipped feta, zesty vinaigrette. The Noble crust house salad is delicious. It’s a light and bright and then the ricotta cheese adds some depth, and the olives give it some saltiness. These are also my favorite croutons of all. 9. Stillwaters Tavern 224 Beach Dr NE St. Petersburg, FL 33701 (727) 350-1019 Stillwaters Website Caesar Salad – chopped romaine & kale, parmesan, harrisa caesar dressing, sourdough croutons. Stillwater’s Caesar adds kale with the romaine, and it is actually quite delicious, and a nice little twist on the traditional version. I love it. 10. Teak 800 2nd Ave NE 4th Floor St. Petersburg, FL 33701 (727) 513-8325 Teak Website Ultimate Wedge BLT – iceberg, applewood smoked bacon, red onion, tomato, grilled corn, [&hellip]

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Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs

If you tend to keep up with all of the latest food trends, and/or don’t live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors. Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let’s get serious, who could be mad about that? While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin’ Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you’ll want to make over and over. A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin’ Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile. Short Rib Quesabirria Tacos Imagine if Birria Tacos and a Cheese Quesadilla had a baby – that's precisely what we have going on here. These babies take a little bit more time to make however, the cost is totally worth the reward. Meat and Marinade2 lbs Short Ribs, Beef Roast, or Beef Shank (You can use one or a combination of two meats – whichever you prefer)3 Dried Pasilla Peppers (Guajillo or Anaheim will work as well)1 7oz can Chipotle Peppers in Adobo3/4 cup Crushed Tomatoes1/4 cup White Wine Vinegar6 Garlic Cloves (Minced)1 1/2 tsp Oregano1 tsp Paprika2 tbsp Salt (Divided, plus more, as needed)PepperConsome1 White Onion (Medium in size, chopped)1 Cinammon Stick3 Bay Leaves4 cups Beef Broth1 tbsp Olive OilBirria Taco Assembly4 Tortillas (Your preference. I like Siete Foods grain free)1 cup Queso Blanco Cheese (Grated)Minced White OnionFresh Cilanto MarinadeAdd dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard. Add softened peppers to food processor with the rest of the marinade ingredients and 1 tbsp salt and process until smooth. Liberally salt meat with remaining 1 tbsp salt and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.ConsomeHeat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 – 4 hours.Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids. Birria AssemblyLadle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden. Serve tacos with consome on the side for dipping. Main DishMexicanQuesabirria Tacos, Birria Tacos

It isn’t hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of “occasion-only” meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet – you know, those “never enough time on a weeknight” type-of-meals. Well, I’m here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not. Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I’m a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter – that’s all I usually need. However, for Lobster Thermidor, I make an exception. Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return – it’s the dish that delivers whenever you need it. Recently, Rollin’ Oats added Luke’s Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke’s Lobster meat, claws and tails in the frozen section at Rollin’ Oats in St. Pete. Lobster Thermidor 2 Lobster Tails (Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats)1 cup Heavy Cream1/2 cup Mushrooms (Chopped – I use Cremini.)1/4 cup Butter (Unsalted)2 tbsp White Wine (Nothing too sweet, but, something you would drink!)1/2 tsp Paprika2 Egg Yolks1/2 tsp Salt (Plus more, to taste)1/4 tsp PepperFresh Tarragon (Chopped, for serving (optional)) Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes. Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.Remove from heat and slowly mix into lobster mixture.Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.Broil lobster tails until they begin to brown, 5-6 minutes. Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad. Appetizer, Main CourseFrench

Don’t let this semi-intimidating name fool you, this chicken-rice-salad situation may sound intricate, but the truth is, it’s anything but. It all starts with some leftover rice, chicken, strawberries, whatever greens you have on hand and a few simple pantry staples items – that’s it. What is crispy rice you ask? This was something I discovered in the early stages of quarantine whilst watching Bon Appetit Magazine’s YouTube channel. In said video, they showed one of their favorite ways to utilize leftover rice (because let’s face it, we all always make way more rice than we need) by simply heating some oil/fat of choice over medium heat, spooning in and patting down some cooked rice and allowing the whole happy party to simmer away. Tenish minutes later, after a nice little invert, you’re left with a perfectly golden-brown crisp layer of sheer rice gold. When it comes to the type of rice to use for crispy rice, it’s truly all about preference. I usually like to use a basmati, just because that’s typically what I have on hand. Rollin’ Oats has a premium array of top-notch rice selections to choose from, and as always, they also have every single ingredient needed to make this recipe. Not only do they just have the ingredients, but Rollin’ Oats has the premium selection for all of the ingredients needed and so much more. As with the majority of my cooking, this recipe was designed with versatility in mind. It’s meant to be prepared in a way that suits you and your likes, lifestyle, etc. For example, if you follow a Vegan lifestyle, omit the chicken, add some crispy tofu or some extra vegetables. Or, if chicken isn’t your thing, replace it with a more desirable protein and perhaps swap out the strawberries. Add, subtract and improvise however you see fit. Strawberry-Balsamic Chicken with Watercress & Crispy Rice Brunch, Lunch, Dinner – this recipe is suitable for just about any occasion. Not only that, it screams Spring! Strawberry-Balsamic Mixture1 cup Strawberries (Washed, tops removed and sliced into small pieces)1/4 cup Balsamic Vinegar1 tsp SaltCrispy Rice2 cups Leftover Cooked Rice4 tbsp olive oilChicken & Salad Assembly1 bag Watercress (Or any other similar green, like Arugula.)1 Avocado1 lb Boneless, Skinless Chicken Breast Cutlets (2 8oz cutlets. Or, one 1lb butterflied breast )2 tbsp Olive Oil1 tbsp Balsamic VinegarSalt and Pepper1/4 cup Fresh Basil (Chopped) Strawberry-Balsamic MixtureCombine all ingredients in a medium bowl. Cover and set aside until ready to use.Crispy RiceHeat a nonstick skillet, approximately 8", over medium heat and add olive oil. Spoon cooked rice into skillet while carefully patting down, making sure to cover the entire surface of the skillet. Continue to cook over medium heat until the edges of the rice begin to brown, approxmately 10-12 minutes.When all of the edges are golden brown, carefully place a heat-proof plate face-down over the skillet. Carefully invert the rice onto the plate – the top should be a nice brown color and ultra crispy. Set aside until ready to serveChicken and Salad AssemblyPreheat oven to 400F. Line a baking sheet with parchment. Salt and pepper all sides of the chicken breast cutlets and place on prepared baking sheet. Bake for 15 minutes and remove from the oven. Flip chicken and spoon reserved Strawberry-balsamic mixture over the chicken. If some Strawberries roast on the pan and not on the chicken, that's completely fine.Bake for another 15 minutes. Remove from the oven and allow to cool a few minutes. Remove strawberries from chicken (do NOT discard!) and slice chicken.To assemble the salad, start with the Watercress, spoon in some crispy rice, add avocado, top with sliced chicken, roasted strawberries and basil, evenly distribute oil and vinegar over the two salads and add salt and pepper to taste. Main Dish, SaladAmerican

In search of an impressive, low-fuss dish to serve at that dinner party you agreed to host? Craving a decadent meal on a Wednesday night where time spared for dinner is sparse? Or, perhaps you’re longing for a luxurious meal that also leans on the healthier side? Well, I have a recipe capable of satisfying all three of those scenarios – queue, Shrimp Fra Diavolo with Toasted Breadcrumbs. With this rendition, though, I made a couple of health-conscious swaps, while still maintaining the integrity of the original recipe. While there is absolutely NOTHING wrong with a beautiful batch of Linguine (especially when it’s freshly handcrafted), for this recipe, I opted to leave the gluten on the bench, and instead, chose to use Banza’s Chickpea Pasta Linguine. Banza is gluten free and contains half of the carbs that regular pasta does. In my opinion and experience with cooking with Banza, your guests will likely not notice any difference! If you shop at Rollin’ Oats with regularity like I do, you won’t ever have a problem finding Banza products, as they always have an array in stock. In addition to the Banza, all of the ingredients for this dish can be found at Rollin’ Oats! Yes, even the shrimp, which are located on the back wall in the frozen section. They’re even already peeled and deveined, which makes your life THAT much easier. The other swaps that I made for this recipe were minor: fresh herbs for dried, extra crushed red pepper and the addition of toasted breadcrumbs, which makes for the perfect crunchy topping. How to Make Shrimp Fra Diavolo Shrimp Fra Diavolo with Toasted Breadcrumbs Elegant enough for date night at home, yet simple enough as a weeknight meal in under 30 minutes. 1 Tbsp Butter (Preferably grass-fed, like Vital Farms)1/4 Cup Breadcrumbs (Panko, or fresh grated breadcrumbs work well!)1/4 Cup Fresh Basil (Roughly chopped)SaltShrimp Fra Diavolo2 Tbsp Butter1 Red Onion (Medium in size, chopped)8 Garlic Cloves (Minced)1 1/2 Tbsp Crushed Red Pepper Flakes2/3 Cup Dry White Wine (Always cook with a wine that you would drink!)1 lb Shrimp (Peeled and deveined)1 28 Ounce Can Crushed Tomatoes (Organic is preferred)1/4 Cup Fresh Oregano1 8 Ounce Box Banza Linguine1 Tbsp Salt (Plus more, to taste)1 Tsp Black Pepper (Plus more, to taste)Fresh Basil (Chopped, for garnish)Parmesan Cheese (Grated, for garnish) Toasted BreadcrumbsMelt 1 tbsp Butter in a dutch oven or large pot over medium heat. Add breadcrumbs and stir occasionally until they begin to toast and turn golden, 5-7 minutes.Scrape toasted breadcrumbs into a medium bowl and mix in fresh chopped basil and a pinch of salt. Stir to combine and set aside .Shrimp Fra DiavoloIn the same pot that you used to make the breadcrumbs, add remaining 2 tbsp of butter and melt over medium heat. Add chopped onion, 1/2 tbsp of the salt and pepper and cook, stirring occasionally until onion has softened and is very fragrant, 5-7 minutes.Add in minced garlic and 1 tbsp of the crushed red pepper flakes. Stir until fragrent, 1-2 minutes.Carefully add shrimp to pot in an even layer and sprinkle with other 1/2 tbsp of salt. Cook the shrimp 2 minutes on each side. Pour in the wine and allow mixture to simmer until reducted by half, 3-4 minutes.Pour in crushed tomatoes and oregano. Stir to combine, taste for seasoning and add remaining crushed red pepper for additional heat and salt, as needed. Reduce the heat and simmer. In the meantime, Cook pasta 1 minute-less than package instructions and set aside, reserving 1 cup of pasta cooking water. Remove sauce mixture from the heat. Add in cooked pasta, a few splashed of the pasta water and some of the grated parmesan (if using). Using tongs or large spoons, stir to combine and add more cooking water and salt, as needed.To serve, top with toasted breadcrumbs and fresh basil and grated parmesan, if using. Main DishItalianShrimp Fra Diavolo, Main Dish

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I LOVE grits! I’ve been eating them since I was a kid, and it was always for breakfast, and always cooked, not the instant crap. With a ton of butter and salt, sometimes with cheese, and sometimes with an over easy egg on top. Shrimp & Grits is also one of the most popular ways [&hellip]

Interview with Robin Sussingham from Edible Tampa Bay Magazine Welcome to the St. Petersburg Foodies Podcast Episode 146! On today’s episode, we interview Robin Sussingham. She is the Publisher & Editor of the newly re-launched Edible Tampa Bay Magazine. She is a long-time award-winning journalist in several areas, and especially in food. Robin is also [&hellip]

Fish tacos are definitely a thing in the St. Pete area. It seems like almost every restaurant has them. Without doing an actual survey, I’d guess that 40%-50% of restaurants around here have fish tacos. We already have a Top 10 Taco Places list, and I tried to not duplicate any here with two exceptions, [&hellip]

Interview with Christine Cutler from The IFWTWA Welcome to the St. Petersburg Foodies Podcast Episode 145! On today’s episode, we interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on [&hellip]

I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste [&hellip]

Interview with Thomas Miller from The Treasure Coast Foodie Welcome to the St. Petersburg Foodies Podcast Episode 144! On today’s episode, we interview Thomas Miller from The Treasure Coast Foodie. Just like us, he does reviews of local independent restaurants. He also does restaurant awards like us, has a wine club, dining club and more. [&hellip]

From specialty burgers to traditional appetizers, Burger-Ish in St. Pete Beach is here to wow you. Looking for a juicy burger with a 2 for 1 beer pairing? Burger-Ish has you covered. This casual spot is perfect for fueling up post-beach trip or to cheer on your favorite sports team with their 12 flatscreen TVs [&hellip]

Interview with Chef Susan Burdian from Social Roost Welcome to the St. Petersburg Foodies Podcast Episode 143! On today’s episode, we interview Chef Susan Burdian. Susan is an acclaimed chef from NYC, and is now heading up the kitchen at Social Roost here in downtown St. Pete. She has cooked for Anthony Bourdain, and at [&hellip]

There are definitely certain things that drive me to specifically make my way to Gulfport. Like the lasagna at Pia’s, for example. Now, with Cori’s Seafood Grill situated comfortably on 49th St. and 15th Ave S, I can add seafood to that list too. Cori’s Seafood Grill isn’t just any restaurant – oh no, Cori’s is [&hellip]

Satisfy your sweet tooth with sugary, Italian confections at Sorrento Sweets in downtown St. Pete. Whether you’re looking for a melt in your mouth butter cookie or a crunchy biscotti, the Salvatore family has recipes that are decades old and totally trustable. This humble storefront on Central avenue serves fresh cakes and pastries, cookies and [&hellip]

The Best Chili to Eat in St. Pete Chili’s geographic origins go back to what is the currently most talked about border … unfortunately for no reasons having to do with this quite popular food. Chili was born in both Northern Mexico and Southern Texas – on the border and over the border. Its more [&hellip]

Canard Steam Burgers Recipe

Portland has no shortage of incredible burgers, but one of our top favorites is the Steam Burger from Canard. Chef Gabriel Rucker has created the perfect slider-sized burger with simple, decadent toppings. From the fluffy Hawaiian rolls to the sauteed onions to the creamy American cheese, this burger is equal parts comforting and indulgent.

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We have endless menu favorites at Canard, but the Steam Burgers are a cannot-miss item. Chef Gabriel Rucker has allowed us to share this recipe, and although the real deal burgers at Canard will always taste better, the homemade rendition is pretty darn close.

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The Steam Burger ingredient list is fairly straightforward. All you need is 80/20 beef, King’s Hawaiian rolls, eggs, salt, French onion soup mix, American cheese, spicy bread & butter pickles, onion, and yellow mustard. It takes less than 30 minutes to assemble the Steam Burgers and you’ve got yourself a perfect appetizer, side dish, or entree.

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Thanks again Gabriel for sharing the recipe, and please support our friends at Canard next time you’re in Portland!

Chopped British chuck & rib cap patties

Dry cured smoked streaky bacon

Homemade bourbon whisky steak sauce

Ginger & Blood Orange highball mixer

First things first, let’s crack out the whisky. Add a 25ml or 50ml measure of Maker’s Mark to a tall glass and fill with ice. Top up with Ginger & Blood Orange Highball mixer (swirl bottle first to mix up any sediment) and add a slice of orange (we like a thin wheel) to garnish. Give it a little stir with a straw and start sipping.

Slice the onions ‘Chicago hot dog style’ into half-moon strips.

Sweat for 10-15 mins in your frying pan over a low heat with a bit of neutral cooking oil and season with salt and pepper.

Turn up to a medium heat and once the onions get some colour add a splash of water. When they turn a caramel brown colour take off the heat and set aside. If you’re using this pan for the patties wipe it clean with kitchen towel.

Get a heavy based frying pan on a high heat (don’t add oil, the burger’s got enough fat) and turn your grill to a medium heat – you might want to open some windows as it’s going to get smoky.

Cook bacon under the grill until crispy. Set aside.

Add patties to trying pan. Press down gently to get a good sear and season liberally with salt and pepper.

Cook patties to your preference – it’s hard to gauge exact timings as cooking equipment varies – but five and a half minutes on each side should give you a ‘well done’ cooked through burger, work back from that for a pinker patty.

Once flipped, season liberally on the cooked side and add two slices of American cheese to each patty.

Finish off the cheese melting under the grill, then leave the burgers to rest for a couple of minutes.

Lightly toast the inside of the buns under the grill and start building your burgers.

Stephanie Izard's Blended Burger

Make the rhubarb mostarda: bring the vinegar and sugar to a boil. Whisk the mixture to dissolve the sugar. While hot, pour 1 tablespoon of the mixture over the mustard seeds. Set aside the remaining vinegar and allow it to cool to room temperature. Pour the cooled vinegar over the rhubarb and allow it to sit for 2 hours.

Strain and rough chop 1 cup of pickled rhubarb and mix it with the pickled mustard seeds and Dijon. The remaining pickled rhubarb can be stored in the refrigerator for up to a month.

Make the burger patties: preheat the oven to 325 degrees.

Toss the shiitake mushrooms in cooking oil and season them with salt. Roast the shiitakes for 12 to 15 minutes, until tender. Allow the mushrooms to fully cool before processing in a food processor or finely mince them by hand.

In a stand mixer with a paddle attachment or by hand, incorporate the meat, ground mushroom, and salt to a homogenous mixture. Form the mixture into 4 equal sized burger patties. Rest the patties in the refrigerator for at least 30 minutes.

Make the asparagus tapenade: heat a sauté pan over medium heat. Add a small splash of oil to the pan and sauté the asparagus until just tender, about 2 minutes. Transfer the asparagus to a bowl and allow them to cool. Once cooled, mix the asparagus with the Niçoise olives, fresh mint, and lemon. Refrigerate this mixture until ready to use.

Make the brown butter&ndashmiso aïoli: preheat the oven to 350 degrees. Spread the miso on a sheet tray and brown it in the oven for 4 minutes. Stir and cook the miso for another 3 minutes until it becomes a medium caramel color. Remove the tray from the oven and cool completely.

Blend the toasted miso, brown butter, mayonnaise, and lemon juice until smooth. Transfer the mixture to a bowl and fold in the sour cream. This can be stored in the refrigerator for 3 days.

Build the burgers: sear or grill the burgers to your desired doneness. Toss the arugula in olive oil and a small pinch of salt and set aside. Spread the bottom bun with 2 tablespoons of brown butter miso aïoli and top with 1/2 cup of the asparagus tapenade. Top the asparagus with a cooked blended burger patty and dressed arugula. Spread the top bun with the rhubarb mostarda. Enjoy!

Sides to Pair with Your Steak Burger

Are you looking for the perfect side dish to pair with your steakburger? You might be surprised by how many delicious side dishes you can make with your steakburgers, whether you want a steakhouse-inspired dinner or want to go a little more gourmet for your meal.

French fries are a burger’s staple side dish, and there’s no reason you can’t add fries to your upgraded steakburger, too. We recommend going with steakhouse-inspired fries, like steak fries, if you want to go traditional. Or, bump up the flavor profile by tossing French fries in a garlic parmesan mixture. You can also add a gourmet twist to fries by making truffle fries, which are drizzled in truffle oil before baking and garnished with some salt, parmesan cheese, and parsley.

If you’re looking for something a little heartier, try your favorite baked bean recipe. There are plenty of ways to boost baked beans with different flavors and spices. For a spicy kick, add some cayenne pepper and jalapenos to the mix. Or, toss in some homemade teriyaki sauce for a unique twist.

You can also go simple with veggie side dishes. We love a good salad paired with a steakburger, as it adds a nice balance to the richness of the steak. A Mediterranean chopped salad is full of flavor, yet such a light and fresh pairing for a burger. Zucchini chips can also be a healthier alternative to fries or chips while still giving you that delicious crunch you’re looking for. Honey roasted carrots are another perfect option for healthily elevating your dish. Ratatouille works wonders here, too.

Finally, reach for the potatoes! We all know how beautifully steak and potatoes work together and putting your steak on a hamburger bun doesn’t change that fact. Make your favorite mashed potato recipe (we’re partial to garlic mashed potatoes!) or fry up some chopped potatoes in a pan and top them with caramelized onion, mushroom, salt, and pepper for seasoning.

Unlike the Big Mac where the sauce is the key to its unique taste, with White Castle Sliders the key is the cooking method.

The company itself describes the cooking as “steaming” rather than frying. The patties have 5 holes in each of them (have you ever noticed?) to allow the steam to rise through to the buns and allow the patties to cook without flipping. They also coat the grill with water (along with the onions) before putting the meat on to create more steam.

All this makes it very easy for them to produce the 100’s and 100’s of burgers a day that they sell but very difficult for us to reproduce at home.


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