Meet the burger that shakes up dinner without making it complicated. This mole spiced burger is juicy, smoky, and warmly seasoned. A fresh avocado salsa adds creamy texture, limey brightness, and a crisp pop of jalapeño. It is bold enough for a cookout and easy enough for a weeknight.

What Are Avocados?

Avocados are creamy, nutrient‑rich fruits that grow on evergreen trees in warm climates. Their flesh feels buttery and smooth.  They have a mild flavor that works in both savory and sweet dishes. The fruit holds a single large seed and comes in many shapes and sizes. Today, avocados appear in salads, spreads, smoothies, and sauces, and they remain one of the most versatile ingredients in modern cooking.

The history of the avocado stretches back thousands of years in Central and South America. Ancient cultures gathered and later cultivated the fruit.  They valued its rich texture and energy‑dense flesh. The Aztecs called it āhuacatl.  Spanish explorers carried it to Europe and beyond.  By the 19th century, avocados reach California, where growers develop varieties that shape today’s global market. The result is a fruit with deep cultural roots and a long journey from forest tree to everyday kitchen staple.

What Is Salsa?

Salsa stands as one of the brightest and most versatile condiments in cooking today. It blends fresh ingredients like tomatoes, chiles, onions, lime, and herbs into a mix that feels lively and bold. The texture can be smooth or chunky, depending on how you chop and combine the ingredients. Salsa works on tacos, grilled meats, eggs, chips, and burgers.  It adds instant freshness to almost any dish.

The history of salsa begins in ancient Mesoamerica. Indigenous cultures mix tomatoes and chiles creating early versions of the sauces we enjoy now. As ingredients spread and cooking styles evolve, salsa grows into a wide family of recipes, from pico de gallo to roasted red salsas to tomatillo‑based verde and finally this avocado salsa. Today, salsa remains a staple in Mexican cuisine and a global favorite for cooks who want flavor without fuss.

How Do You Make a Fresh Avocado Salsa?

Avocado salsa is a smooth, pourable sauce made from diced avocadoes, chiles, lime, garlic, and fresh herbs. It tastes bright and creamy at the same time but with a lighter texture than guacamole. Many versions use tomatillos for extra tang, which gives the salsa a fresh, almost citrusy lift. It works beautifully on tacos, grilled meats, eggs, bowls, and burgers because it coats ingredients instead of sitting on top like a thick spread.

Unlike guacamole, which stays chunky and dense, avocado salsa is slightly chunky with diced avocado, tomato, and onion. The flavor feels more vibrant and the texture makes it easy to spoon over grilled meat or tacos. It brings coolness, acidity, and a gentle heat that balances rich or smoky foods. It’s simple, fast, and one of the easiest ways to add fresh avocado flavor to dinner without heavy prep.

How Do You Infuse a Burger with Mole Spice Flavor?

Building mole-inspired flavor is easy with spices you probably have in your pantry.  This spice blend combines cocoa powder with chili powder, chipotle chili powder, brown sugar, cumin, coriander, cinnamon, and roasted peanuts.  The chipotle brings mellow heat.

Cocoa and cumin add earthy depth, while cinnamon adds quiet warmth. The brown sugar allows the blend to caramelize onto the burger while the peanuts add richness and added flavor. Gently season the beef with a little of the mole blend and shape loose patties for the best texture.

Mole Spiced Burger Ingredients

• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cinnamon
• 8 to 10 dry roasted peanuts
• 1 1/4 pound ground beef
• 4 ounces sliced Manchego cheese

Fresh Avocado Salsa Ingredients

• 1 1/2 cups diced avocado
• 2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 2 teaspoons lime juice
• salt and pepper to taste

 How to Make a Mole Burger with Avocado Salsa

For the salsa:

1. Remove the hamburgers from the refrigerator 15 minutes before grilling.
2. Combine the diced avocado, tomatoes, and onion with the lime juice, salt and pepper in a medium mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

For the burgers:

1. Grind the first eight ingredients (cocoa powder through peanuts) in a spice grinder.
2. Divide the ground beef into 4 equal portions and form into patties. Sprinkle both sides with the mole rub, cover with plastic wrap, and refrigerate for 30 minutes.
3. Remove the hamburgers from the refrigerator 15 minutes before grilling.
4. Preheat grill to high heat. Cook the burgers 3 minutes, turn 45 degrees (to get those picture perfect grill marks) then turn the burgers over and repeat. After you turn the burgers on the second side, top with cheese to allow it to melt.
5. Remove the burgers from the grill and rest 5 minutes before building your burger.
6. Top with thinly sliced tomatoes, red onion, and avocado salsa.

Best Buns, Toppings, and Sides for an Avocado Day Burger Night

Brioche adds richness, while a potato bun stays soft and sturdy. A sesame bun brings a little extra toastiness. I like the onion buns especially for this recipe.  They highlight the flavors of the salsa and the burger.  Make sure to choose one that can handle the juicy patty and chunky salsa.

Cheese brings the final layer of richness to a mole burger with avocado salsa, and the right choice makes every bite feel balanced. Pepper Jack adds a gentle heat that pairs naturally with mole’s smoky spices. Oaxaca cheese melts into soft, stretchy ribbons that complement the burger without overpowering the salsa’s brightness.

Even a mild or sharp cheddar works when you want a familiar melt with a hint of sharpness. Each cheese brings its own personality, but all help tie together the earthy mole seasoning and the cool, tangy avocado salsa in a way that feels complete and satisfying.

Great sides make a mole burger with avocado salsa feel like a full, vibrant meal. Grilled corn is an easy favorite because its natural sweetness pairs beautifully with the smoky mole seasoning. Crispy seasoned fries add a satisfying crunch that balances the creamy avocado salsa. A bright chipotle broccoli slaw brings cool contrast.  A fun Mexican corn salad would pair well with this rich and juicy burger, too.

Easy Home-Cook Tips for Juicy Patties and Clean, Confident Assembly

• Choose 80/20 ground beef blend for a juicy, flavorful patty.
• Keep the beef cold until it is time to shape the burgers.
• Handle the meat lightly and avoid compacting it.
• Make a small center dimple so each patty cooks more evenly.
• Never press the burgers against the pan or grill.
• Check the center with a food thermometer and cook ground beef to 160°F.
• Toast the buns and place greens on the bottom to catch extra juices.
• Spoon on the avocado salsa at the last moment for the freshest texture.

This mole burger with avocado salsa closes the meal on a bold, satisfying note. The smoky mole seasoning gives the patty depth, while the cool avocado salsa adds brightness that lifts every bite. Together, they create a balance of heat, creaminess, and fresh flavor that feels both comforting and exciting. It’s the kind of burger that turns a simple dinner into something memorable, with layers that stay vibrant from the first bite to the last.

Yield: 4 burgers

Mole Burger with Avocado Salsa

Prep Time: 10 minutes

Cook Time: 15 minutes

Chill Time: 45 minutes

Total Time: 1 hour 10 minutes

Make a juicy mole spiced burger with fresh avocado salsa, smoky pantry spices, and crisp toppings for an easy, flavor-packed dinner.

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Ingredients

• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cinnamon
• 8 to 10 dry roasted peanuts
• 1 1/4 pound ground beef
• 4 ounces sliced Manchego cheese
• 1 1/2 cups diced avocado
• 2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 2 teaspoons lime juice
• salt and pepper to taste

Instructions

Thinly sliced avocado, tomatoes, and red onion

Grind the first eight ingredients (cocoa powder through peanuts) in a spice grinder.

Divide the ground beef into 4 equal portions and form into patties. Sprinkle both sides with the mole rub, cover with plastic wrap, and refrigerate 30 minutes.

Remove the hamburgers from the refrigerator 15 minutes before grilling.

Combine the diced avocado, tomatoes, and onion with the lime juice, salt and pepper in a medium mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

Preheat grill to high heat.

Cook the burgers 3 minutes, turn 45 degrees (to get those picture perfect grill marks) then turn the burgers over and repeat. After you turn the burgers on the second side, top with cheese to allow it to melt.

Remove the burgers from the grill and let rest 5 minutes before building your burger and diving in!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 751Total Fat 49gSaturated Fat 16gUnsaturated Fat 33gCholesterol 157mgSodium 822mgCarbohydrates 25gFiber 12gSugar 8gProtein 53g

Eat at your own risk!

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The post Mole Burger with Avocado Salsa: A Bold, Smoky, and Creamy Burger Upgrade appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There are some dinners that feel like they instantly wake up the table, and these pineapple barbecue pork chops with colada slaw are exactly that kind of meal. They are sweet, smoky, tangy, juicy, and just a little tropical without feeling like a theme-night dinner. This recipe is perfect for busy weeknights because it uses familiar ingredients, cooks quickly, and still feels special enough for casual hosting. The creamy colada slaw, made with crisp cabbage, coconut chips and buttery macadamia nuts, balances the sticky pineapple barbecue glaze so every bite feels fresh instead of heavy.

What Is a Pineapple?

A pineapple is a tropical fruit with a golden, juicy center, a spiky rind.  The flavor lands somewhere between candy-sweet and bright citrusy tart. Technically, it is a multiple fruit, meaning all those little sections on the outside form together into one big fruit. In the kitchen, pineapple is one of my favorite ingredients for savory recipes.  It brings natural sweetness, acidity, and a little sunshine to simple proteins like pork chops.

Pineapples are native to South America, with many food history sources tracing their roots to the region around southern Brazil and Paraguay. Long before pineapples became a symbol of tropical vacations and canned pantry staples, Indigenous communities cultivated and shared them throughout parts of South America and the Caribbean. That history is part of why pineapple shows up in so many sweet-and-savory recipes today.  Pineapples traveled to many countries where they adapted it into their cuisine.  That is how it became a fruit people loved using in both everyday meals and celebratory dishes.

Other Popular Pork and Pineapple Combinations

It is hard to point to one exact person who first paired pork and pineapple, because cooks in many cultures have mixed fruit with savory meats for centuries. Pork has always loved sweetness, whether from apples, figs, brown sugar, or tropical fruit. The more recognizable pork-and-pineapple combination became especially popular as pineapple became widely available through trade, canning, and pineapple production in places like Hawaii. From glazed ham to pineapple pork tenderloin, the pairing stuck because it simply works.

But, if you already like pineapple with pork, you have probably met this flavor combination in a few different ways. Pineapple glazed ham is a holiday staple in some homes.  There’s a slow cooker pineapple pork loin recipe and Hawaiian-style pork skewers.  Going the Asian route, sweet and sour pork and Thai red or yellow curry all have pineapple in there. 

The most famous Latin recipe with pineapple that I know of is tacos al pastor where meat is slow roasted with pineapple on top so the juices marinated the meat.  There’s also pineapple pico de gallo and pina loca or “crazy pineapple” where the pineapple is hollowed out and stuffed.  It’s filled with cucumber, peanuts, tamarind candy just to name a few ingredients.  These pineapple barbecue pork chops fit right into that family, but they feel a little faster and more weeknight-friendly than holiday ham or long-cooked roast.

Break the Cycle of Repetitive Dinners

When dinner starts feeling like the same rotation of chicken, pasta, tacos, and takeout, pineapple barbecue chops are a simple way to make pork chops feel exciting again. The pineapple barbecue sauce adds brightness while the pork chops cook quickly enough that the whole meal still feels realistic after a long day. It is the kind of easy pork chop recipe that tastes like you planned ahead, even if you pulled it together from the fridge and pantry.

The trick with pineapple barbecue pork chops is balance. Pineapple gives the barbecue sauce its sweet-tangy backbone.  The sauce has a bit of heat from a habanero pepper, but feel free to use a jalapeno or roasted red pepper if you don’t like any heat.  There’s a dash of liquid smoke along with some Worcestershire sauce for that umami flavor.  The secret ingredients are some Caribbean style spices like cinnamon and allspice which add a sweetness to the sauce.  Finally, there’s traditional ketchup, brown sugar, and vinegar to round out this pineapple barbecue sauce for these chops.  The colada slaw is what keeps the plate from feeling heavy. Each forkful gives you a little sticky glaze, a little crunch, and a little creamy tropical freshness.

What Are Coconut Chips?

Coconut has been used for generations in tropical and coastal cuisines, especially in regions where coconut palms grow naturally. In this colada slaw, coconut chips give a little nod to piña colada flavors without making the slaw sweet or dessert-like. Coconut chips are thin, wide flakes shaved from coconut meat and often dried or lightly toasted until crisp. They are different from finely shredded coconut because they give you bigger crunch, more texture, and a nuttier flavor when toasted.  They’re great added to powdered sugar and almond meal in German chocolate cake macaron.  But I enjoy nibbling on them as a light snack or dessert after lunch.

The Secret to Good Slaw Recipe

The secret to a good colada slaw, or any slaw for that matter, is keeping it creamy, but not soggy. Start with crisp cabbage, add a little crushed pineapple for juicy sweetness.  Next, fold in toasted coconut chips and macadamia nuts for crunch.  Finally, keep the dressing easy with some pineapple juice, vinegar, sugar, and mayonnaise.  I like to add the coconut chips and macadamia nuts right before serving so they stay crisp against the cool cabbage.

Smart Prep Shortcuts for Busy Families and Casual Hosting

This recipe is friendly to shortcuts.  That is one reason I keep coming back to it. Use bagged coleslaw mix if you do not want to shred cabbage.  Or you can opt for the broccoli slaw mix for added crunch.  I always canned pineapple and I buy the crushed pineapple in juice so I can drain the pineapple and use the juice for the sauce and the slaw. 

If you don’t want to make the barbecue sauce from scratch, you can use your favorite bottled barbecue sauce and add in some crushed pineapple, spices, and habanero. Trager makes a nice Sweet & Heat sauce or skip making pineapple barbecue sauce all together and just get some of this Grace Caribbean pineapple barbecue sauce. Another time saving tip is to mix the dressing earlier in the day and toss it with the cabbage to let it lightly marinate.  Toss in the coconut chips and macadamia nuts just before serving to maintain their crunch.

The key to keeping this meal approachable are the simple ingredients that are probably in your pantry.  Minus the coconut chips and macadamia nuts, but even Walmart has those on their shelves.  So, you do not need a specialty grocery run to make these barbecue pork chops and colada slaw. Pork chops, canned crushed pineapple, cabbage mix, mayo, vinegar, sugar, and coconut chips are all easy to find in most stores. We didn’t serve our chops with anything but the slaw, but you can easily serve this meal up with some creamy coconut rice made with coconut milk and water for added richness.  Or try some roasted sweet potatoes to play off the sweetness of the sauce and slaw.  Or simply grilled corn for a meal that feels complete without extra effort.

Easy Ways to Serve, Customize, and Reinvent Leftovers for a Second Win

These pineapple barbecue pork chops are easy to customize depending on what your family likes. Sub the habanero with jalapeño in the slaw for less heat.  Try grilling some fresh pineapple rings alongside the pork chops for a more cookout-style plate. Leftover pork can be sliced into sandwiches, tucked into tacos, served over rice bowls, or chopped into a salad with extra colada slaw on top. That second-day version might be one of my favorite parts, because the sweet, smoky pork and crisp coconut slaw still taste bright and satisfying.

Once the pineapple barbecue sauce hits the grilled pork chops, it turns glossy, smoky, and just a little sticky in the best way. The crushed pineapple melts into the sauce and gives it that sweet-tangy body, while the habanero adds a warm kick that lingers without taking over the whole plate. Caribbean spices bring in a cozy background note while the liquid smoke makes the chops taste like they spent extra time over the fire.  Finally, the Worcestershire sauce gives the glaze that savory depth that keeps every bite from tasting too sweet.

Paired with the colada slaw, the whole meal has that sweet, smoky, creamy, crunchy balance I love in a summer-style dinner. The mayo keeps the slaw cool and rich, the crushed pineapple makes it juicy and bright, and the coconut chips and macadamia nuts add a buttery crunch that plays so well against the tender pork chops. It is tropical without being overly sweet, bold without being fussy, and exactly the kind of grilled pork chop recipe that makes dinner feel fun again.

Pineapple Barbeque Chops with Colada Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pineapple Barbeque Chops with Colada Slaw is sweet and spicy with a delicious kick of Caribbean flavors and tropical macadamia nuts and coconut chips. It's an amazing dinner you'll love.

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Ingredients

For the barbeque sauce:

Toggle ingredient group

• 1 cup pineapple
• 1 habanero, seeded and chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1/2 cup ketchup
• 1/2 cup pineapple juice
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/4 teaspoon ground allspice
• 2 teaspoon garlic powder
• 2 teaspoons onion powder
• pinch ground cloves
• pinch red pepper flakes

For the colada slaw:

Toggle ingredient group

• 4 cups shredded cabbage
• 1 cup crushed pineapple
• 1/4 cup coconut chips
• 1/4 cup roughly chopped macadamia nuts
• 1/4 cup pinapple juice
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 cup mayonnaise

Remaining ingredients:

Toggle ingredient group

• 1 pound lean pork chops

Instructions

For the barbeque sauce:

1. Place the ingredients for the barbeque sauce (pineapple through red pepper flakes) in the bowl of a food processor or a blender. Process until smooth. Pour into a saucepan and simmer until slightly thickened.

For the colada slaw:

1. Combine the cabbage with the crushed pineapple, coconut chips, and macadamia nuts in a mixing bowl.
2. Combine the pineapple juice, vinegar, sugar, and mayonnaise in a small mixing bowl. Pour the slaw over the cabbage mixture and stir well to combine. Refrigerate until ready to serve.

For the pork chop:

1. Heat your grill to medium-high heat. Grill the pork chops 3 to 5 minutes depending on the thickeness of your chop. Rotate 45 degrees, baste with sauce, and grill an additional 3 to 5 minutes. Flip the chops over and repeat these two steps until the pork chops reach your desired temperature. For moist chops, I remove mine at about 145 and allow them to rest 5 minutes before serving with the slaw.

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The post Pineapple Barbeque Chops with Colada Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These mustard barbecue chops are juicy, smoky, tangy, and just sweet enough. They are a standout grilled pork chop recipe for Father’s Day, summer cookouts, and easy weeknight dinners. A mustard-based barbecue sauce clings beautifully to the pork. It creates a glossy, caramelized crust on the grill while keeping every bite bold and balanced.  Serve these up with some creamy broccoli slaw and southern fried Mexican corn salad to make Dad feel special!

Celebrating Father’s Day with Grilled Pork Chops

Father’s Day is the perfect excuse to fire up the grill. It’s also the perfect time to serve something hearty, flavorful, and easy to enjoy outdoors. Grilled pork chops feel special without being fussy.  This mustard barbecue version brings together smoky char, savory pork, and a tangy-sweet sauce. It’s a flavor that belongs at backyard barbecue celebrations.

Selecting the Best Pork Chops

For the juiciest grilled barbecue pork chops, choose chops that are at least 1 inch thick. Bone-in pork chops often stay especially moist and flavorful on the grill.  But on the other hand, thick-cut boneless chops also work.  Look for chops with a little marbling and avoid very thin cuts, which can dry out before the sauce has time to glaze.

Boneless chops can go from juicy to dry pretty quickly.  To prevent this you just need to watch the temperature closely, so you don’t overcook them.  I aim for 135 F to 140 F and then let them rest.  The carry-over cooking should bring the internal temperature to 145 F which is perfectly moist and juicy.  Make sure to check it with an instant read meat thermometer for accuracy.

Homemade Barbecue Sauce vs. Store-Bought Barbecue Sauce

Homemade mustard barbecue sauce gives you the most control over sweetness, tang, heat, and smoke. You can make it brighter with vinegar, deeper with molasses or brown sugar, or spicier with cayenne and hot sauce. Store-bought barbecue sauce is convenient, but it can be overly sweet or thick for grilling pork chops.  Mixing in some mustard, vinegar, and a splash of water can help loosen and balance it.  Or you can skip the bottle and make your barbecue sauce from scratch.  It’s budget-friendly and completely customizable.

Why Mustard Creates the Perfect Base for Barbecue Flavor

Mustard is a natural partner for pork because it adds tang, gentle heat, and a savory sharpness that cuts through the richness of the meat. In a barbecue sauce, mustard also helps the glaze cling to the chops, giving the sugar, spices, and smoke a flavorful base to build on.

The best mustard barbecue chops are all about balance. The honey brings sweetness and the molasses brings depth.  Both help the sauce caramelize on the grilled pork.  The smoked paprika adds backyard barbecue depth.  The Worcestershire sauce brings an umami flavor to the sauce.  And finally, the apple cider vinegar keeps the glaze bright instead of heavy. Together, all these elements make pork chops taste juicy, smoky, tangy, and satisfying.

Ingredients to Make Mustard Barbecue Chops

• 3/4 cup mustard
• 1/4 cup local honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 pound of lean pork chops, trimmed of excess fat

How to Adjust the Flavor Profile Without Throwing Off the Balance

When adjusting mustard barbecue sauce, change one element at a time. Add more brown sugar or honey for sweetness, more vinegar for tang, more smoked paprika for barbecue flavor, or cayenne for heat. If the sauce becomes too sharp, add a little sweetness. If it becomes too sweet, add vinegar or mustard. The goal is a sauce that tastes bold on its own but still lets the pork shine.

Selecting the Perfect Mustard for Your Sauce

When crafting a homemade barbecue sauce, combining distinct mustard types and infused flavor variations allows you to precisely engineer your sauce’s profile. Yellow mustard serves as the ultimate smooth, tangy anchor for traditional South Carolina gold sauces.  Classic Dijon mustard introduces a sophisticated, wine-infused sharpness that effortlessly emulsifies your liquid ingredients.  For a rustic, texturized sauce that pairs perfectly with smoked pork or brisket, incorporating a scoop of whole grain mustard or spicy brown deli mustard provides a hearty crunch and a robust, earthy spice that cuts right through rich meats.

To elevate this barbecue sauce recipe, you can try incorporating specialized flavor variations.  Honey mustard injects a smooth, built-in sweetness that beautifully complements smoky molasses, while sweet-hot mustard delivers a complex, layered punch of sugar and immediate heat. For a more rugged texture and deep, complex notes try folding in an aromatic horseradish-infused mustard.  It adds a pungent, nose-tingling kick that cuts beautifully through rich, fatty meats.

Steps for Perfectly Grilled Barbecued Pork Chops

Whisk together the mustard, brown sugar or honey, apple cider vinegar, Worcestershire sauce, tomato paste or ketchup, smoked paprika, garlic powder, and cayenne.  Next, marinate the pork chops in some of the mustard barbecue sauce for about 30 minutes.  Then pat the pork chops dry and sprinkle them with salt, and pepper.

Preheat the grill for medium-high heat and set up a cooler side for indirect cooking.  Grill the pork chops over direct heat for 3 to 4 minutes per side, until grill marks form.  Baste with the sauce as you turn the chops over.  Then move the chops to indirect heat to continue cooking until the pork chops reach 145°F in the thickest part.

A great barbecue crust comes from timing the glaze correctly. Sear the pork chops first, then brush on the mustard barbecue sauce during the last few minutes of grilling so the sugars can bubble, thicken, and turn glossy without burning. This creates that sticky, lacquered finish that makes grilled pork chops feel cookout-worthy.

Make sure to rest the pork chops for at least 5 minutes before serving. This allos the juices redistribute.  This allows the chops to come to the perfect internal temperature and allows them to be moist and perfectly juicy inside.

Serving Mustard Barbecue Chops for Cookouts, Weeknights, and Father’s Day

Serve mustard barbecue chops with classic cookout sides like apple slaw, baked beans, potato salad, grilled corn, or macaroni and cheese. For weeknights, pair them with a simple green salad, Parmesan noodles, or steamed vegetables. For Father’s Day, set them out on a big platter with extra mustard barbecue sauce. Serve with plenty of napkins for a meal that feels festive, relaxed, and full of smoky summer flavor.

Yield: 4 servings

Mustard Barbecue Chops

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Savor the unique taste of mustard barbecue chops where zesty meets savory. Each piece brings a punch of flavor to your table.

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Ingredients

• 3/4 cup mustard
• 1/4 cup local honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 pound lean pork chops, trimmed of excess fat

Instructions

1. Combine first nine ingredients (mustard through paprika) in a small mixing bowl.
2. Place the pork chops in a shallow dish and pour 2/3 of the sauce over the chops, turning to coat. Allow to marinate 30 minutes.
3. Preheat grill to medium-high. Place the chops on the grill and baste with the remaining sauce. Cook for 2 to 3 minutes then rotate them 45 degrees and cook an additional 2 to 3 minutes depending on thickness. Turn the chops over, baste, and repeat the previous step until the pork reaches 165 in the center.
4. Remove from the grill, cover, and allow to rest 5 to 10 minutes or until they reach an internal temperature of 168 to 170, or your desired degree of doneness.
5. Serve with baked beans and corn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 404Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 94mgSodium 740mgCarbohydrates 37gFiber 5gSugar 26gProtein 33g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I signed up for a recipe competition and received and case of different flavors of banana pepper sauces.  Of course, my immediate thought was a barbecue sauce for ribs.  I planned on smoking them, but since I smoked leg of lamb already this week, I thought I’d pressure cook the ribs.  Because I want everyone to be able to make ribs to baste with this delicious barbecue sauce. If you don’t have a pressure cooker you can make Dutch oven ribs.

My immediate impression of the sauce is that it reminds me of my hot pepper jelly.  Like, I wanted to drizzle the sauce over some cream cheese and serve it with Ritz crackers.  That’s how much it reminded me of that southern classic dish.  Next, I thought I’d make a version of chicken dip.  That’s still in the works.  But I’m glad I decided to make barbecue sauce for ribs because it is oh so delicious with a kick. Especially if you use this smoked chicken rub on the ribs. Yes it says chicken but it’s a great all purpose rub and easily customizable.

What are Banana Peppers?

Banana peppers are a type of chili pepper that are mild and tangy.  This makes them perfect for adding a bit of zing to your barbecue sauce. They are typically yellow when ripe, and their name comes from their banana-like shape. Whether you use them fresh, pickled, or as a component in your barbecue sauce, banana peppers are sure to enhance the flavor profile of anything you make with them.

Making Your Own Barbecue Sauce

I love making my own barbecue sauce, but I haven’t in a while.  I’ve made a slew of different kinds of mop sauce like blueberry bourbon using my favorite local spirit.  I’ve made apple butter barbecue sauce to simmer some chicken in.  I have cherry chipotle, honey mustard, mango, and date ketchup sauce.  If you can find a company that makes different kinds of fruit and vegetable ketchup, you’re golden! 

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For me, the basis of a barbecue sauce has a range of seasonings and spices depending on the type of sauce you wan to make.  But the base of all my sauces is brown sugar, ketchup, and vinegar.  You alter the flavor of your barbecue sauce recipe by changing up the herbs and spices.  Similar to changing the taste of your BBQ rub, you can change the flavor profile of your sauce by doing the same thing.

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For a sweeter sauce, increase the amount of brown sugar or honey. If you like it spicy, add more cayenne pepper or hot sauce. A splash of apple cider vinegar can enhance the tanginess. Or try a flavored balsamic vinegar for an interesting twist.  Don’t forget to taste as you go and adjust the seasoning accordingly.  And make sure to let the sauce simmer so the flavors blend and meld together.

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Using a Dry Rub to Flavor the Ribs

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I talked about using a dry rub in my post about spicy bbq dry rub.  I used that rub on these banana pepper barbecue ribs.  Making sure to sprinkle it all over the ribs, I wrapped them in plastic and let them sit in the fridge until I was ready to cook them.  I didn’t even take them out early to warm up before cooking.  They went straight from fridge to the cooker.

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When I took the plastic off, they were a deep red color and had the most incredible aroma.  I knew that these ribs were going to taste amazing  With the combination of the dry rub and the barbecue sauce, these ribs did taste amazing.

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Cooking the ribs

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Smoking is a traditional method for cooking ribs.  It imparts a rich, smoky flavor to the ribs. Set your smoker to a low temperature, around 225°F, and use wood chips like hickory or apple for a distinctive flavor. I use to 2-2-1 method.  I smoke the ribs for 2 hours then I wrap the ribs in foil and continue to cook them for 2 hours, then remove the foil and slather them with sauce and baste them for an hour.  Then I wrap them in the foil again and let them rest for at least 15 to 20 minutes.  They are tender, delicious, and full of so much smokey flavor using this method.

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Pressure Cooking the Ribs

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If you don’t want to smoke the ribs or don’t have the time to smoke the ribs, but still want finger licking good ribs, then try cooking them in the pressure cooker or InstantPot.  Cover the ribs with a dry rub and wrap in plastic to chill in the fridge until you’re ready to cook them.

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Take them out of the fridge, remove the plastic, and put them in the pressure cooker.  You want to put them on their side in the cooker.  I have a steamer basket that I put upside down in my cooker.  This provides a nice ring around of the outside for the ribs to sit in. 

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Then I pour liquid in the middle.  This is anything from apple juice to orange juice and even beer or broth.  Just make sure there’s some flavor to the liquid you add to steam the ribs with.  Set the timer for 35 to 40 minutes and allow for a natural release. 

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You have will the most tender and delicious ribs.  But they don’t have that lacquer of sauce on them!  No problem.  Turn your broiler on, put the ribs on a sheet pan, slather them with sauce, and put them under the broiler.  Keep an eye on them and watch the barbecue sauce start to brown and bubble.  It makes that lovely barbecue sauce crust on your tibs.

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Sides to Serve with Barbecue Ribs

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Sometimes I struggle with this.  Sometimes I made some mac and cheese and sometimes I do corn.  I mean, typical is baked bean and slaw.  And we had a version of that with these ribs.  I heated up a can of beans and added a little of the barbecue sauce to bring the meal together.  Since I had some kale in the fridge, I thought I’d try a kale slaw.  I purchased some broccoli slaw mix to go with the kale and used mayo with some poppy seed dressing.  Simple yet oh so delicious.

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I’ve made some cornbread doughnuts to have with barbecue.  Those were delicious.  All spicy with jalapneo and sprinkled with cheese.  I’ve made a Mexican street corn salad with some southern fried corn.  And the there’s fried green tomatoes.  Those are so good with barbecue.  But, they’re your ribs, so make whatever sides you want.  If that’s a baked potato, then roll with it!  Sweet potato fries or tots, so be it!

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What do these banana pepper barbecue ribs taste like?

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They have a kick from the banana pepper sauce.  If you don’t want them to have some heat, then use a milder base for your barbecue sauce.  Not all banana peppers are spicy, but you can’t really tell from looking at them which are spicier than others.  They had great sweet and tart flavor and packed with herbs from the rub. 

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I took the leftovers for lunch the next day.  And turned them and the leftover slaw into delicious tacos.  So, there’s an idea for ya!  They were sweet and spice and the kale slaw was also sweet and added nice coolness and crunch.  It was a delicious dinner and a delicious lunch!

Yield: 6

Banana Pepper BBQ Ribs

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

Get ready for some finger-lickin' goodness with these Banana Pepper Barbecue Ribs! Perfect for your next backyard barbecue!

Print

5.0 Stars (1 Review)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/3 cup diced onion
• 2 teaspoons minced garlic
• 1 1/2 cup banana pepper sauce
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon Worcestershire
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 to 3 pounds pork loin back ribs

Instructions

1. Coat the ribs in a dry rub, wrap and plastic, and let them rest in the fridge for about an hour.
2. Combine the remaining ingredients in a saucepan and stir with a whisk until combined. Simmer for about 30 minutes or until thickened.
3. Remove the ribs from the fridge, remove the plastic and place in your pressure cooker making sure to use something to elevate the ribs so they're not sitting in the bottom of the pot. I use a small steamer basket in mine.
4. Pour 1 cup of juice, broth, or other flavored liquid into the pot and set the pressure to high and cook the ribs for 30 minutes with an additional 15 minutes of natural release.
5. Preheat the broiler to high and set the rack about 8 to 10 inches away from the heat. Place the ribs on a baking sheet lined with foil and slather them with the sauce. Broil until the sauce is bubbly and sticks to the ribs.
6. Cool slightly before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 597Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 188mgSodium 805mgCarbohydrates 28gFiber 2gSugar 22gProtein 63g

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Please leave a comment on the blog or share a photo on Instagram

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

BBQ Week 2025 Friday Recipes

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Garlic Grilled Tomatoes

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This No Bake S'mores Pie is a wonderful way to use the flavors of your favorite campfire treat to create a showstopping dessert. 

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Refreshing Strawberry Limeade

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The post The Ultimate Guide to Making Banana Pepper Barbecue Ribs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I’ve smoked ribs.  And I’ve smoked brisket.  I’ve even smoked a chicken, shrimp, and eggs.  The shrimp and eggs were together and so totally delicious.  At some point I want to smoke some burgers.  Maybe some steaks, a smoked prime rib roast, and of course some mac and cheese.  Because that sounds so delicious.

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I decided to change our tradition.  Instead of having ham for Easter, we have lamb.  Usually, Lidl has boneless leg of lamb on sale throughout the year.  I’ve stashed a few in the freezer.  For some reason I can’t resist buying them when they’re on sale.  Which is so ironic because I didn’t like lamb for most of my life.  It wasn’t until I met the hubs that he changed my mind.

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Boneless Versus Bone-In: Which is Better?

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The choice largely depends on your preference.  But there are some things to consider when making your choice.  Bone-in lamb retains more flavor and moisture from the marrow in the bone.  But it is a larger roast to smoke than a boneless leg of lamb.  So, it will take longer to smoke than it’s boneless counterpart.

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Boneless lamb is easier to carve and usually come rolled and “tied” with an elastic netting. The boneless leg allows for more uniform cooking.  The meat is a relatively even thickness unlike the bone-in version.  Finally, a boneless leg of lamb also gives you the opportunity to stuff the lamb.  I stuff mine with herbs, spices, garlic, roasted red peppers or sun-dried tomatoes. 

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Can you smoke meat without a smoker?

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Yes, you can.  I smoked a brisket on a gas grill.  You can use some wood chips and foil pans.  Or you can use a smoker box if you have one.  You can use a charcoal grill with indirect heat. The hardest part is maintaining the temperature.  This is easier to do with a gas grill.  It just requires putting the wood in a foil pan over a burner on high.  Then you put the meat on the other side over a medium to low heat.  Check the chips every 30 to 45 minutes to make sure they’re still smoking.  If not, add some more.

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For a charcoal grill you need to create a two-zone fire.  Pile the coals on one side of the grill.  Place a drip pan filled with water on the other side.  The water helps regulate the temperature and adds moisture. Put the wood chips on the coals.  Finally, place the lamb over the drip pan. Make sure to keep the lid closed as much as possible to maintain the smoke.

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I’ve had some smoker bags for the oven, but I haven’t seen those in a while.  You can try smoking them in the oven.  You’ll need to put the wood chips in a foil lined roasting pan on the bottom of the oven.  Then you put a rack as close to the top of the pan as possible.  Then put the lamb on the rack over the chips.  Finally, put a foil tent on top of the meat.  Set the oven to a lower temperature and baste regularly to keep the meat moist.

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Choosing the Right Wood

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If you didn’t know different woods impart different flavors, ranging from mild and sweet to strong and earthy.  Since lamb is a bold flavored meat, I opted for mesquite with a little apple wood for sweetness.  That’s what I read in the few recipes I checked.  Now, as much as I enjoyed the flavor, next time I might try hickory or oak with maybe some cherry wood chips.  The lighter, sweeter woods would complement the lamb.

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Preparing the leg of lamb for smoking

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Since this is a boneless leg of lamb, I took the opportunity to marinate mine for additional flavor.  I thought about unrolling it and putting some garlic and rosemary in the center, but I didn’t have the energy to try to get it back in the netting and I don’t have any twine.  I can’t seem to find it at the store.  Don’t people truss meat anymore? 

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Anyway, I made a simple marinade with olive oil, garlic, rosemary, salt, and balsamic vinegar. I thought about making a rub for the leg of lamb, but with the netting any crust that would form would just come off when the netting came off.  Again, if I had twine I would have made a rub.

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Tips for smoking meat

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First, the key to successful smoking is to maintain a consistent temperature.  Luckily, I have a smoker and can set the temperature, but it does fluctuate when I refill the chip box.  I made sure to keep the temperature between 225°F (107°C) and 250°F (121°C). Cooking the meat at a lower temperature gives the smoke time to penetrate the meat while letting the eat cook low and slow to retain moisture and flavor.

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Keep an eye on the meat.  As the lamb smokes, it’s important to keep an eye on the internal temperature.  You don’t want to overcook the meat.  Make sure to use a meat thermometer to check the internal temperature.  I aimed for 130 F because the roast will continue to cook as it rests.  The final temperature was 145 F, which is medium, after resting for 15 to 20 minutes.

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It’s only common sense because of the first tip but avoid opening the grill or oven too often.  This causes temperature fluctuations which extends the cooking time. This is why I rely on the thermometer and visual cues to gauge the progress. I like those thermometers you can leave in that either has an app for your phone or a cable that puts the display on the outside of the grill.  The lamb should develop a dark crust on the outside and be around the 130 F to 140 F depending on how you like your lamb cooked.

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Let it rest!  This is crucial.  I wrap everything I smoke in foil and let it rest for about 20 to 30 minutes or more depending on the cut of meat.  I let the brisket rest for almost an hour.  This lets the juices redistribute and allows the meat to continue to cook to the internal temperature you’re looking for.  Besides, you don’t want to cut into the meat too soon because all that juicy goodness in the middle will just run out onto your cutting board.  Not idea.

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How to serve your smoked leg of lamb

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Carefully remove the netting or twine and place it on a cutting board.  Carefully slice the lamb into thin slices and arrange on a platter or keep it rustic and leave it on the cutting board.  You can serve it with a delicious chimichurri or gremolata.  Sometimes I whip up a horseradish sauce using a little sour cream, mayonnaise, prepared horseradish, salt and pepper.  Whisk together and serve it on the side.

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Since we had ours for Easter dinner, I served ours with garlic pepper green bean casserole and some au gratin potatoes.  Both convenience foods because I haven’t really had great success with homemade au gratin or scalloped potatoes.  But you can try serving it with your choice of sides such as roasted vegetables like radishes, potatoes, or a fresh salad. 

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The lamb had such a great flavor, I wanted to make sure to have some for lunch the next day.  So, as you can see, I made a killer sandwich with thin slices of the lamb.  Not once but twice that week!  It was that good.  A little mayo and prepared horseradish, some Monterey jack cheese, tomatoes, and lettuce.  I was the envy of the office lunch both days.

Yield: 10

Smoked Leg of Lamb

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 30 minutes

Elevate your barbecue game with a Smoked Leg of Lamb! Juicy, tender, and full of flavor, it's the perfect alternative to typical BBQ fare.

Print

5.0 Stars (1 Review)

Ingredients

• 2 to 3 pounds boneless leg of lamb
• 3 to 4 cloves of coarsely chopped garlic
• 3 to 4 sprigs fresh rosemary
• 2 to 3 sprigs fresh oregano
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Instructions

1. Combine the lamb with the remaining ingredients in a zip top plastic bag and marinate at least an hour. Remove the lamb from the refrigerator 30 minutes before cooking.
2. Preheat your smoker to 225 F. Place the lamb in the smoker and smoke, adding additional wood or pellets as needed to maintain continuous smoke during cooking. When the internal temperature is 5 to 7 degrees less than your preferred temperature, remove the lamb and wrap in foil to rest for 20 minutes.
3. After resting, carefully remove the netting or twine from the lamb and thinly slice before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 380Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 105mgSodium 103mgCarbohydrates 2gFiber 0gSugar 1gProtein 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Pitcher Paloma Cocktail from The Spiffy Cookie
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories

The post Tips to Master a Smoked Leg of Lamb appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers.  They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender.  The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking.  They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk.   Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out.  Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades.  Their origins date back to the late 19th century.  A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties.  These “Salisbury steaks” became popular with other physicians. 

While there are some controversies over who invented the hamburger, how it became popular is not controversial.  The St. Louis World’s Fair in 1904 introduced this new fangled food.  It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time. 

However, over the years, the burger has bounced back.  It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties.  This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together.  So, I thought why not apples and chicken?  Chicken is light in flavor like pork.  It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken.  This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger.  This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs.  Pulse until the chicken a few times until it’s in large pieces.  Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs.  Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese.  Fold this mixture into the chicken mixture making sure not to overmix everything.  Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side.  Make sure to turn them a quarter turn halfway through the cooking time on each side.  This creates those epic burger grill marks.  When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt.  Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick.  Resist the urge to press down on the patties while they cook.  It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently.  This can prevent the burger from caramelizing which seals in the juices.  Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers.  If you’re not sure, check the temperature with a thermometer.  These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips.  But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun.  A sweet brioche bun would highlight the sweetness of the apple.  Or maybe a onion bun to bring out the Vidalia onions in the mixture.  Or a fun pretzel bun that can stand up all the toppings of this burger.  I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger.  Another favorite of mine is a ciabatta bun like the one I used in this lamb burger. 

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry.  The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

Yield: 4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

Print

5.0 Stars (3 Reviews)

Ingredients

• 1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
• 1/2 cup chopped Gala apple
• 1/3 cup chopped Vidalia onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ancho chile pepper
• 1/4 teaspoon poultry seasoning
• 1/2 cup fresh bread crumbs
• 2 tablespoons buttermilk
• 2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
• 1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
• 4 hamburger buns
• Toppings of choice

Instructions

1. In the bowl of a food processor, add the chicken and pulse a few times. 
2. Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
3. Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
4. Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
5. Form the mixture into 4 patties and refrigerate.
6. Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
7. Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate. 
8. Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
9. Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
10. Preheat a grill on high heat.
11. Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
12. Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
13. While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions. 
14. Place the burgers on the tops and top with the zucchini chips before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Ancho Chili Powder
• 
  Mueller Mandoline
• 
  Cuisinart Burger Press

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 863Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 19gCholesterol 251mgSodium 1279mgCarbohydrates 41gFiber 3gSugar 8gProtein 63g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Awesome Apple Recipes

• Apple Cheddar Chicken Burgers from A Kitchen Hoor’s Adventures
• Apple Fritter Bites from That Recipe
• Caramel Apple Sago from Magical Ingredients
• Cinnamon Fried Apples from Hezzi-D’s Recipe Box
• How to Make Apple Pie Spice from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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There’s nothing better than a burger for a cookout. Well, a good Southwest three bean salad makes a cookout great, too!  I mean, you can have your barbecue chicken and marinated grilled skirt steak. They’re good, but there’s nothing like a juicy, delicious burger topped with lettuce, tomatoes, onions, mayo, and melted cheese that truly makes my stomach start to grumble.

With grilled BBQ chicken, you run the risk of running out of whatever color meat people like. And if your chicken looks as delicious as this recipe, you will run out!  And there’s the barbecue sauce choice that could turn up noses. With steak, you can marinate it, but it’s still just steak. And no matter how long you marinate it, you can’t get that flavor all the way through the meat. With a burger, you can add seasoning to the ground beef and get flavor all throughout the patty. And this patty has all the flavors of delicious carne asada packed with garlic, onions, limes, and Latin seasonings like cumin, chili powder, and smoked paprika.

What is carne asada and carne guisada?

Carne asada is a marinated and char grilled meat that’s thinly sliced. Typically cuts of meat like skirt steak, flank steak, and flap steak are used. These cuts are usually more fibrous so carna asada is usually thinly sliced and served on its own with rice and beans. It can also be used in tacos and burritos. The marinade usually consists of jalapenos, garlic, cilantro, citrus juices like orange and lime, and cumin just to list a few.

Carne guisada is something completely different. It’s chunks of beef slowly cooked in a stew or rich gravy. It’s also sometimes served with rice and beans and tortillas. Sometimes this beef is used in burritos and enchiladas like carne asada, but this is one a few similarities between the two. The other being similar seasonings, but most Latin American cuisine has similar seasonings in there.

How do I keep my burgers from drying out?

With all the spices and flavors in these carne asada burgers you’re going to want to keep not only all those flavors inside, but make sure the burgers aren’t dry when they’re done. To keep your burgers from drying out, it’s important to choose the right meat blend and handle it with care during the cooking process.

Start by selecting ground beef that has a higher fat content like an 80/20 mix. The fat helps keep the meat juicy and flavorful. Avoid over-mixing or compacting the meat when forming the burger patties. It’s similar to baking. The more you beat the cookies or pastry the tougher they get. The same is with burgers. Overhanding can lead to a dense and dry texture. So be sure to gently shape the patties and create a slight indentation in the center to prevent them from puffing up during cooking.

When cooking the burgers be sure to use a medium-high to high heat. And whatever you do, DO NOT PRESS DOWN on the patties with a spatula. This just squeezes out all the juices you’ve worked to hard to maintain. Also, don’t overcook the burgers. You want to pull the burgers about five degrees shy of your desired internal temperature.

Allow the burgers to rest for a few minutes after cooking to allow the juices to redistribute throughout the meat, ensuring a juicy and delicious bite every time. This resting time includes carryover cooking which is why you want to pull them shy of your desired internal temperature.

How do you make traditional guacamole?

Guacamole is a classic Mexican dish made primarily of ripe avocados, which serve as the base for this creamy and flavorful spread. Other common ingredients in traditional guacamole include diced onions, chopped tomatoes, minced garlic, fresh cilantro, lime juice, and a pinch of salt. Some variations may also include jalapenos or other spicy peppers for an added kick. The key to a good guacamole is using ripe avocados and balancing the flavors of the other ingredients to create a harmonious blend of creamy, tangy, and savory notes.

Guacamole is traditionally prepared in a molcajete. That’s just the Latin name for a mortar and pestle. At least that’s how I see it in my book. The molcajete has a texture in the bottom while the mortar and pestle are usually smooth. This texture at the bottom allows you to crush the vegetables and other ingredients in the guacamole which provides a higher level of flavor than chopping alone. And with that higher level of flavor you’ll need fewer ingredients to make amazing guacamole.

How do you make the carne asada burger?

First, you have to make the patty mixture. Remember, be delicate when combining the ingredients. Think more about folding than mixing. So, you’ll fold in the beer, jalapeno, lime juice, taco seasoning, chili powder, cumin, smoked paprika, onion powder, and garlic salt. Yes, I know. Beer sounds weird, but it’s that elevated flavor I was looking for from my childhood when we marinated and made our own version of carne asada.

Form the patties and let them rest while you preheat your grill. I like to cook mine in the medium-high to high range. Or somewhere between the two. Sometimes when I cook them on too high of a heat they’re not cooked through enough for my liking. So, I aim for between the two.

When the grill is ready, put the burgers on. DO NOT PRESS THEM DOWN! Just put them on the grill and let them do their thing for about 3 to 5 minutes. Then rotate them about 45 degrees for those pretty grill marks we all love to see on perfectly cooked burgers. Carefully flip them over and repeat the process. Check the temperature with a thermometer before removing them from the grill. Stop 3 to 5 degrees short of your desired internal temperature, top them with your cheese, then put them on a plate to rest. You can tent them with foil to keep them warm.

How do you assemble the carne asada burgers with chipotle guacamole?

I like to toast the buns. This keeps the excess juices from making the bun soggy. So does a layer of mayonnaise. Or you can put a thin layer of guacamole on the bottom bun. The choice is yours. I am a total advocate of lettuce, tomato, and onion on a burger. And cheese, of course. Those go on top of mine. But put whatever you want on your burger. Roasted jalapenos, some Mexican street corn, or some queso fresco.

Now, about the cheese. I like to use sharp cheddar on my burgers. And sometimes an extra sharp yellow or white cheddar tops my burgers. But with this burger, you can try a Colby jack or pepper jack. Or try something different like a Oaxaca cheese or asadero cheese. Both of these should melt deliciously over your burgers.

Finally, make sure to spread a heaping amount of the chipotle guacamole on top of your burger. Yes, it will make eating the burger messy, but well worth all those napkins you’ll need. This burger is packed with flavors you’ll love and topped with a delicious guacamole you can’t resist.

Yield: 4

Carne Asada Burger

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 22 minutes

Carne Asada Burger with Chipotl Guacamole is a flavor packed burger you're family will love. The burger has jalapeno and tons of Latin spices in there for one kicked up burger!

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Ingredients

For the guacamole:

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• 2 whole avocados (about 4 inches in length and producing roughly 1 1/2 to 2 cups avocado)
• 1/4 cup minced red onion
• 1/4 cup diced tomatoes
• 2 tablespoons fresh lime juice
• 1 tablespoon minced chipotle pepper
• 1 tablespoon minced jalapeno
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt

For the burgers:

Toggle ingredient group

• 1 1/2 pound lean ground beef
• 3 tablespoons beer
• 2 tablespoons minced jalapeno
• 1 tablespoon lime juice
• 1 tablespoon Fajita or Taco seasoning
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper

Remaining ingredients:

Toggle ingredient group

• 4 hamburger buns
• Sliced tomatoes
• 6 ounces sliced cheese (I used American, but Cheddar or Monterey Jack would be good.)
• Sliced sweet onion

Instructions

For the guacamole:

1. Mash the avocados with the chipotle pepper using a fork.
2. Stir in the remaining ingredients and refrigerate.

For the burgers:

1. Combine the burger with the remaining ingredients (beer through garlic salt).
2. Fold the ingredients until combined, being careful not to over mix the ground beef.
3. Preheat the grill to medium-high heat.
4. Form the burger mixture into 4 patties.
5. Grill on medium-high heat 3 minutes. Rotate the burgers 45 degrees for those pretty grill marks and grill an additional 3 minutes.
6. Turn the burgers over and repeat.
7. Place the cheese on top and cook 1 minute before removing from the grill.
8. Let the burgers rest while you prepare the buns.

Assemble the burgers:

1. Place a pattie on each of the 4 buns.
2. Place toppings of choice on the burger.
3. Top with the guacamole and serve with chili fries.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 795Total Fat 39gSaturated Fat 15gUnsaturated Fat 24gCholesterol 186mgSodium 2216mgCarbohydrates 46gFiber 9gSugar 9gProtein 64g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Sink Your Teeth Into a Carne Asada Burger with Chipotle Guacamole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When I was a kid, Dad and I used to watch cooking shows every Saturday morning. If we weren’t watching cooking shows, then we were hitting the road and finding yard sales. We would learn new recipes and tricks on those cooking shows. And it was a great way for us to connect.

I still watch cooking shows. But I always watch those shows about weird food from around the world. And I watch those shows about local favorites. Hence this Chalupa Burger. I watched a show about San Antonio. It’s one of my fave cities. Every time I’ve been there, I’ve had a great time. And the food is AWESOME!

What food is San Antonio famous for?

Puffy tacos for one. They take the basic taco masa dough and flatten it like a tortilla. Then it’s deep fried until puffy. And at just the right moment, the taco is crimped with a spatula creating the fold that holds the taco ingredients.

Breakfast tacos are another dish that San Antonio is known for. I talked about breakfast tacos in this post. Since then, I’ve found an article that quotes a snippet from the El Paso Herald-Post. A gubernatorial candidate made it a point to eat them on a campaign stop in 1962. The quote reads that “he had tacos for breakfast and was greeted by a mariachi band from Matamoros” which, in my opinion, has the best tamales. So, I guess it’s still on the fence who created the breakfast taco.

And while San Antonio did not invent the tamale, they sure as heck make the second best that I’ve tasted. Or maybe I should say third best. I feel like I should give props to Pops for his tamales. Of course, it was after a few trips to San Antonio and other parts of the Texas where dad learned about making these gems. I just wish I had paid more attention when we were making them at home.  I talk about my adventures in kitchen making tamales with the fam in this post.

There’s also the chalupa burger. I saw a snippet about this delicious burger on the aforementioned television show. It was all of about 5 minutes of the show maybe. But just the idea of a chalupa burger. All those Latin flavors on an American burger. Yum!

What is a chalupa burger?

It starts out with a tostada on the bottom. Refried beans goes top of the tostada that then gets topped with pico de gallo. Of course, mine doesn’t have cilantro, but feel free to add some to yours if you want. Yes. I’m one of those people.

A ground beef burger seasoned with taco seasoning and topped with melted Cheddar cheese tops the guacamole. On top of that is homemade fresh guacamole. All of this burger goodness has a brioche bun to wrap it all up. That hint of sweet tastes delicious with all the spicy and creamy goodness that is this chalupa burger.

Just look at all those layers of goodness. You can see the refried beans peeking out from the bottom. Of course, you can’t see the tostada. I made the tostada bun sized by using a large biscuit cutter. Then I popped them into the air fryer at 350 for 3 to 4 minutes per side. Watch them halfway through the flip to make sure they don’t get too brown. I did that with the first batch by accident.

The pico de gallo is simple. Just some tomatoes, onions, jalapenos, a little garlic salt, a sprinkling of chili powder and ground cumin. That sat in the fridge for several hours before I cooked up the burgers. Whatever was leftover went onto the tortilla chips. Along with the leftover guacamole.

What does the chalupa burger taste like?

I shocked the hubs the first time I made fresh, homemade guacamole. He thought the guacamole should be creamier than what I’m used to. I guess he never had homemade guacamole. But he loves the way I made guacamole! Just some mashed up avocado, lime juice, a little tomato, red onion, and jalapeno. Again, add cilantro here if you want. I do not want. But you already know that.

Then there’s the burger. It’s delicious ground beef burger mixed with my taco seasoning. Yes, I realize I have yet to share this recipe with y’all. Trust me. I will some day and when I do, I will come back and link the recipe to this one. But, for now, feel free to use your favorite taco seasoning or enchilada seasoning mix. Or just a regular ole burger seasoning mix. The choice is yours! Because it’s your burger.

Yield: 4

Chalupa Burger

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

The Chalupa Burger layers a taco seasoned burger with a tostada, pico de gallo, Cheddar cheese, and guacamole. It’s the ultimate in Latin inspired hamburgers.

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Ingredients

• 1 1/2 pounds ground beef
• 2 tablespoons taco seasoning
• 3 cups diced tomatoes, divided
• 2 cups diced avocado
• 1 1/2 cups diced red onion, divided
• 1/4 cup finely diced jalapeno, divided
• 3 tablespoons lime juice, divided
• 4 corn tortillas
• 1/2 cup refried beans
• 4 ounces sliced cheddar cheese
• 4 hamburger buns
• Burger toppings of choice (lettuce, sliced tomatoes, sliced onions, etc.)

Instructions

1. Preheat grill to medium-high.
2. Fold the taco seasoning into the ground beef and form into 4 patties.
3. Combine 2 cups of the tomatoes with 1 cup of red onions, 2 tablespoons of finely diced jalapenos, and 1 1/2 tablespoons of lime juice in a medium bowl.
4. Stir to combine and refrigerate.
5. Coarsely mash the avocados in a medium mixing bowl.
6. Stir in the rest of the tomatoes, onions, jalapenos, and lime juice and refrigerate.
7. Cook the corn tortillas in the air fryer at 350 for 3 to 4 minutes per side or until brown and crispy.
8. Season the burgers with salt and pepper and grill on medium-high heat 4 to 5 minutes, turn and grill an additional 4 to 5 minutes or until the burgers reach 160 F internal temperature.
9. Remove the burgers and top with the cheese. Rest 5 minutes.
10. Spread 2 tablespoons of refried beans on top of each of the tostadas.
11. Place the tostadas on top of the bottom bun.
12. Spread some of the pico de gallo on top of the beans.
13. Top with a burger and some of the guacamole before placing the topping with the other bun and serving.
    

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1144Total Fat 62gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 33gCholesterol 210mgSodium 1413mgCarbohydrates 75gFiber 15gSugar 13gProtein 73g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Take Out Recipes

• Beef and Broccoli from Hezzi-D’s Recipe Box
• Chalupa Burger from A Kitchen Hoor’s Adventures
• Chicken Tikka Masala from That Recipe
• El Pollo Loco Chicken Tortilla Soup (Copycat) from Karen’s Kitchen Stories
• Golden Carolina BBQ Chicken Tenders (Cracker Barrel Copycat) from Palatable Pastime

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I visited my mom in Maui. Well before the catastrophic fire that burned Old Lahaina. My heart breaks for the banyan tree. I hope it will bounce back from being burned. And I hope that Old Lahaina can be rebuilt. They had the best luau according to Mom. And she doesn’t say that unless it really is the best. For me I loved how they told the history of hula and luau. And the Kahlua pork was so delicious!

We did many touristy and not so touristy things on that trip. If you’re on that island, I highly recommend a Pacific Whale Foundation whale watching tour. We snorkeled with turtles and baby sat an unfortunate teen male whale caught in a massing multi-ton net while we waited for NOAA to arrive and assist. I would rather do that than wander the ocean looking for whales. But, as it turned out, we got to see a baby and momma slapping tales. She was teaching her little one and it was too cute!

Also while we were there, we headed to a Morimoto restaurant. The food was delicious. I just cannot do sushi and I really tried. My husband devoured a tour of sashimi, sushi, and other raw seafood items. Not for me. There’s only so much raw seafood I can eat before it just gets to me.

And with the sushi, I got the shrimp one. I tried to dismantle it to have the rice and the shrimp, but the nori was just stuck to everything. That’s the part about sushi I cannot manage. The nori. It has a strong flavor and I just can’t get passed it.

We did not have huli huli chicken. If I get the chance to visit them before they move I might add that as a request because it sounds and looks so delicious! Which is why I started down the path of making my own version of this classic Hawaiian dish.

What is Huli Huli Chicken?

It’s a marinaded and grilled chicken that is basted as it’s turned. The word huli means turn in Hawaiian. This chicken dish was originally grilled on a homemade spit. Hence the huli huli meaning the chicken turns and turns. As it turns it gets basted with the infamous barbecue sauce that Ernest Morgado’s mother made and made this chicken deliciously famous.

The original huli huli recipe was never published. Many have guessed what the ingredients are. And that’s sort of what I did with this recipe. I combined ingredients I thought would taste delicious on boneless skinless grilled chicken thighs. I looked a many recipes to see what others put in theirs and came up with my own interpretation of Huli Huli Chicken.

What’s in my Huli Huli Chicken Thighs?

Chicken thighs, of course. The sauce consists of the basics which is ketchup, pineapple juice, soy sauce, sesame oil, ginger, and garlic. I added brown sugar instead of honey. I just don’t keep honey in the pantry. If I do have it, it’s been in there so long it’s crystalized.

I added rice vinegar and sriracha sauce. I think the vinegar adds a nice sour kick to complement the sweetness of the rest of the ingredients. And the sriracha for a little spicy kick. Of course, not having tasted authentic huli huli chicken, this is my version of the delicious Hawaiian dish. Since the original recipe was never published, who’s to say this isn’t correct?

How do you make Huli Huli Chicken Thighs?

They’re so simple to make. You combine everything but the thighs in a mixing bowl and then pour that into your marinade container. For me, that’s a zip top plastic bag. I can squeeze as much air out as I can to make sure the chicken is completely submerged in the marinade for full flavor.

Marinade for at least 4 hours. If you have the time, make it overnight. The longer it marinades the more flavor the chicken will have. And that’s why I use chicken thighs. They really do hold the flavor well, are tender and juicy, and take just a few minutes on each side to cook.

I have a gas grill and wish I had used some of the smoking chips while I cooked these. The mesquite flavor would truly elevate these huli huli chicken thighs. I might try smoking them next time to see how the smoky flavor enhances the sweet, sour, and spicy marinade.

Or, at the very least, put some of the chip in the smoker box when grilling them. But since they cook so fast, I would have to make sure they’re smoking before I put the chicken on the grill. That’s one of the reasons I love grilling with boneless, skinless chicken thighs. They cook super quick for a weeknight meal on the table quickly.

What do Huli Huli Chicken Thighs taste like?

So tender and so delicious! The sweet flavor comes through first. Then you taste the garlic and ginger, then the soy and sesame oil. Finally, the spicy the last thing you taste. It’s just a hint of spice, but enough to give a little heat at the end of your bite. Feel free to omit it if you don’t like a little heat. If you don’t have sriracha, add a sprinkle of cayenne pepper for a little heat.

These Huli Huli Chicken Thighs can easily make a delicious sandwich with some grilled pineapple splices or a tropical slaw on top. I turned some of the leftover thighs into tacos the next day with some shredded cabbage and teriyaki sauce. That was so delicious! This would also be great on top of a tropical cobb style salad. Similar to my calypso Caribbean cobb salad made with hearts of palm and pineapple.

If you have leftovers, they will last in the fridge for 2 to 3 days. If they last that long. I couldn’t wait to have the leftovers for lunch the next day. That’s how delicious this chicken is. I can’t wait to make it again! And make extra for sandwiches or tacos. Or nachos! Oh my. Nachos with some delicious queso, pineapple, jalapenos, onion, tomatoes. That sounds delicious, too!

And this these Huli Huli Chicken Thighs are a great freezer recipe, too. Make the marinade, add the chicken, and pop it in the freeze for a quick and delicious dinner for your family. You can easily air fry these thighs, too. I put mine in the air fryer at 390 F for 5 to 6 minutes a side or until the internal temperature is 160 F. Then I let them rest in the air fryer 5 minutes before serving. So quick and so delicious. I hope you enjoy this recipe as much as I do.

Yield: 4

Huli Huli Chicken Thighs

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 5 minutes

Huli Huli Chicken Thighs are an Asian inspired deliciously sweet and spicy marinaded chicken. The longer the chicken marinades the better!

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5.0 Stars (1 Review)

Ingredients

• 1/2 cup ketchup
• 1/2 cup brown sugar
• 4 tablespoons rice vinegar
• 1/2 cup pineapple juice
• 3 tablespoons sesame oil
• 2 tablespoons fresh grated ginger
• 1 1/2 teaspoon minced garlic
• 1/2 cup low sodium soy sauce
• 1 tablespoons sriracha sauce
• 2 pounds boneless skinless chicken thighs

Instructions

1. Combine all ingredients except the chicken thighs in a medium mixing bowl and stir with a whisk to combine. Pour the mixture into a zip top plastic bag or plastic container and add the chicken thighs. Make sure the marinade surrounds the thighs. Marinade 4 hours or overnight for best flavor.
2. Rub the grates with oil and preheat the grill to medium-high heat. Remove the chicken from the marinade and grill 3 to 4 minutes or each side or until the internal temperature is 160 F. Remove from the grill, tent with foil, and let the thighs rest 5 minutes before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 625Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 277mgSodium 1932mgCarbohydrates 38gFiber 1gSugar 33gProtein 59g

You don't eat the whole marinade so take this with a grain of salt. Without the marinade it's 375 a serving.

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Delicious Chicken Recipes

• Apple Soy Glazed Chicken Legs from Karen’s Kitchen Stories
• Bang Bang Chicken Pasta from Blogghetti
• Crispy Garlic Parmesan Chicken from Hezzi-D’s Recipe Box
• Autumn Chicken Sheet Pan Dinner from Jen Around the World
• Huli Huli Grilled Chicken from A Kitchen Hoor’s Adventures
• Japanese Soboro Donburi from Pandemonium Noshery
• Leftover Chicken Soup with Sage from Art of Natural Living
• Sopa de Pollo Borracho from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Make Huli Huli Chicken Thighs for a deliciously quick meal appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I want to love sauces like chimichurri, harissa, zhoug, and chermoula. But, sadly, they all call for cilantro. Yes. I’m one of THOSE people. I can tell if cilantro was in the same proximity of a bowl of salsa. I’m that sensitive to this controversial herb. I’m calling it that because it usually sparks many love it or hate it conversations. Some conversations even splitting families in two. Like mine. I was the ONLY one in my family that did not like cilantro.

The first time I tasted it was a chili pot lot at a local club Dad and I used to go to. We brought Cincinnati chili which I love. And someone else brought white chicken chili. You see where this is going? I thought it was parsley. I had never even heard of cilantro until that moment in time. I took a bite and almost spit it out all over the floor of the meeting room. Actually, I almost tossed my cookies after tasting it. That was my introduction to cilantro. And it hasn’t gotten any better since then. I still abhor it.

But all of those delicious sauces call for cilantro, which sucks. That means I miss out on all those delicious toppings for grilled meats. Unless I alter them and remove the cilantro and add more parsley or add in other herbs like I did for my Chimichurri Crispy Duck with Baked Tostones.

Some would argue that I’m not making those sauces authentic because I’m omitting the cilantro. I say I don’t care! I hate cilantro and want to enjoy all those delicious sauces. So I have to change it somehow. Or just make my own versions of those sauces and call them by a new name! Maybe I’ll start doing that instead.

What is harissa?

Harissa is a hot chili paste sort of like sriracha. I feel like sriracha is more common than harissa. I could be wrong. Anyway, this sauce is widely used in Northern Africa. It’s like salsa and can range from mild to hot depending on the amount of dried chile peppers that are added to the sauce. It differs from sriracha in the other ingredients added to the chile peppers. There’s usually caraway, coriander, and cumin added to the chile peppers in red harissa.

The green harissa replaces the red chiles with jalapenos and herbs like cilantro and mint and adds in some green onion for additional flavor. I’ve read recipes using roasted jalapenos and sometimes pickled. I can’t imagine pickled jalapenos in this sauce. It would definitely have a different taste with the tart pickled jalapenos.

My green harissa has toasted cumin, coriander, and cardamom seeds in there along with some smoked paprika which tones down the green color slightly. There’s jalapeno and green onion along with garlic and olive oil in there. Instead of cilantro, I’ve added in baby spinach. It’s a bright green and earthy alternative to the cilantro in this sauce.

I rounded out the rest of the herbs with the same amount of parsley as spinach, fresh mint to brighten the flavor, and fresh oregano to add a peppery undertone. Finally, I included some lemon juice and zest to bring that acidic flavor to make this a vibrant sauce perfect for any meat.

How do you make green harissa grilled lamb chops?

I thought I could make the green harissa in my smaller food processor. I was wrong. Don’t do that. Even though all the ingredients fit, there wasn’t much room for it to process well. Get the big boy out and make the harissa with it.

I started by toasting the cumin, coriander, and cardamom in a nonstick skillet until they became fragrant. Then I stirred in the smoked paprika and let it toast for a few seconds before removing it from the heat. I let them all cool in the pan until I was ready to ground them for the sauce.

Next, I coarsely chopped the spinach, parsley, mint, oregano, and green onions and tossed them into the food processor with the minced garlic, lemon juice, and lemon zest. I seeded and removed the pith from the jalapeno before chopping and adding it to the bowl.

I turned the food processor on and let it run until the ingredients were finely chopped before adding in the olive oil a little at a time until I reached the desired consistency I wanted. Spoonable but not pourable. Finally, I ground the spices, added them to the bowl, and pulsed it until they were all mixed in.

What does green harissa grilled lamb chops taste like?

It takes you out of your kitchen to Morocco or Northern Africa. The green harissa is earthy with a spicy kick. The spinach and parsley are the perfect base for the fresh mint, jalapenos, green onions, and oregano. Then there’s the spices that elevate the sauce and make it exotic. They don’t overpower the herbs at all. They complement them completely.

Add as much or as little olive oil as you like. I didn’t add so much that it became like a pesto but more than a chunky salsa. I wanted it to be spoonable but not pourable if that makes sense. But if you want to pour it then add more olive oil. Or turn it into a dressing with more lemon juice, olive oil, and maybe a little red wine vinegar. That would be good! Green harissa vinaigrette!

I marinated the lamb chops in some of the harissa and about 1/3 cup of olive oil. I wanted the to have the same flavors as the sauce. You can totally do this with pork chops, petit sirloin, or even some chicken breasts. This sauce is that versatile. But I wanted lamb chops with this dish. To me, they’re earthy and complemented the sauce perfectly.

And I just love a grilled lamb chop. Which I don’t think the younger version of myself would ever believe I would say. I had a love hate relationship with both lamb and duck as a kid. But it really does make a difference in the freshness of the meat. If they’re not fresh them they taste gamey and I cannot stand that.

Yield: 4

Green Harissa Grilled Lamb Chops

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Green Harissa Grilled Lamb Chops have an herb filled delicious sauce with a kick on top of perfectly grilled lamb chops. This green harissa contains spinach, parsley, mint, and oregano and no cilantro.

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No Ratings

Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1/2 teaspoon cardamom pods
• 2 teaspoons smoked paprika
• 1 cup baby spinach
• 1 cup flat leaf parsley
• 1/4 cup fresh mint
• 1/4 cup fresh oregano
• 1/4 cup chopped green onions
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 jalapeno peppers
• 1 1/4 cup olive oil, divided

Instructions

1. Toast the cumin seeds, coriander seeds, and cardamom pods in a nonstick skillet over medium-high heat until fragrant. Add the smoked paprika and toast for 30 seconds more. Remove from heat and cool to room temperature.
2. Combine the spinach and next 7 ingredients (parsley through lemon zest) in the bowl of a food process and process until finely chopped.
3. Remove the seeds and pith from the jalapenos. Coarsely chop and add to them to the harissa. Process until the peppers are finely chopped then slowly add in the olive oil to you desired consistency. For a more pourable harissa add more oil.
4. Combine 1/4 cup of the harissa with 1/2 cup of olive oil in a zip top bag and stir to combine. Add the lamb chops to the zip top bag and marinate for at least an hour.
5. Preheat your grill to medium-high heat. Coat the grates in oil and grill the lamb chops 3 to 5 minutes per side or until they reach an internal temperature of 125 F for medium lamb chops or 120 for medium-rare.
6. Remove the chops from the grill, tent with foil, and rest 5 minutes.
   Spoon the green harissa over the chops before serving with Greek caprese salad, couscous, or rice pilaf.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 633Total Fat 69gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 57gCholesterol 0mgSodium 24mgCarbohydrates 7gFiber 3gSugar 1gProtein 2g

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Welcome to Herb Week where we let the herbs be the star of the recipe and not just a garnish. Mint, dill, sage, and cilantro are just a few of the herbs we are celebrating this week.

Wednesday’s Herb Week Recipes

• Grilled Pandan Chicken Wings from Palatable Pastime
• Grilled Lamb Chops and Green Harissa from A Kitchen Hoor’s Adventures
• Mint Vinaigrette from Magical Ingredients

The post Green Harissa Grilled Lamb Chops are Earthy and Delicious appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.