Love eggs benedict? Put a burger on it and you’ve made eggs benedict burgers. Add a little chili crisp to the Hollandaise while you’re at it.

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Eggs benedict is one of my favorite brunch dishes. The proof is in how many variations and inspired dishes I’ve shared on this blog of mine. Normally I make my Hollandaise with Greek yogurt but I went with the classic this time. Well, classic with a little chili crisp added in.

According to The Kitchn the best chili crisp is made by Lao Gan Ma Chili Crisp, and in fact is the one I have used for years. Don’t have chili crisp and/or don’t want to buy it? You can use any other chili oil/sauce you have on hand or just omit if you prefer.

On top of my medium cooked burger (seasoned with homemade burger seasoning), besides my chili crispy Hollandaise sauce, you will find not just Canadian bacon but pan fried Canadian bacon, and of course the signature poached eggs all sandwiched between toasted and buttered English muffins instead of served open-faced.

You can definitely pick this burger up and eat it with your hands or fork and knife it if you prefer. I served mine with a side of tater tots which we excellent in the extra Hollandaise and yolk drippings.

More Brunch Recipes:

• Pretty in Pink Margarita from A Kitchen Hoor’s Adventures
• Strawberry Tea Cakes from Jolene’s Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Blackberry Streusel Muffins from Blogghetti
• Lemon Lavender Cupcakes from Art of Natural Living
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

EGGS BENEDICT BURGERS

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Yield: 4 Servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HOLLANDAISE SAUCE

• 2 large egg yolks
• 1/4 cup unsalted butter, melted
• 1 Tbsp fresh lemon juice, or to taste
• 1 pinch salt
• 1 tsp chili crisp*

BURGERS & EGGS, ETC

• Four 1/4 lb (1lb total) ground beef burger patties, seasoned to taste
• 4 eggs, cracked and placed in individual ramekins
• 8 slices of Canadian bacon, pan fried if desired
• 4 English muffins, split, toasted and buttered

Directions

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, butter, lemon juice, and salt. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes minutes. In last minute, whisk in the chili crisp and set aside.
2. Next, grill the hamburgers directly over medium-high heat, turning once, 3-5 minutes per side. Check for doneness using an instant read thermometer**.
3. While the burgers are cooking, fill a wide sauce or saute pan with two inches of water. Bring to a low simmer and gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, place a butter on the English muffin bottom halves. Top with two slices of Canadian bacon, one poached egg, and drizzle with hollandaise. Serve immediately.

Notes

*If you can't find chili crisp you can use any other chili paste or hot sauce you prefer - or omit. **You can cook burgers to different temperatures for desired doneness, such as medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), or well (160-165°F). But be aware that the recommended temperature is 160°F for safety.

Source: The Spiffy Cookie original and AllRecipes.

This Nutella Pear Focaccia Sandwich is sweet and savory, soft and crunchy, and an easy but fun breakfast, snack, or dessert.

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I’m not really a deli meat sandwich fan. Most of the time the bread seems like an afterthought and the filling is texturally boring or does not contain much variability in flavors. But every now and then I find a place that not only uses great bread, often made daily in house, but also has more creative, flavorful fillings.

Recently I’ve become obsessed with Italian focaccia sandwiches. After revisiting Florence last summer and the sandwiches at All’Antico Vinaio, I was reminded just how good they can be. Luckily for me, there are now two new spots in Columbus to get my fix.

Of course I’m not going to limit myself to only buying focaccia sandwiches when I could also make them at home. Using a small loaf of homemade focaccia, or make it even easier by buying one from a local bakery, I created this chocolate hazelnut spread (aka Nutella) pear focaccia sandwich.

As the name suggests, this focaccia sandwich is made with Nutella and pear. However, the name leaves out the creamy mascarpone and the crunchy toasted hazelnuts that complete medley of texture and flavor in this sandwich. Is it breakfast, snack, or dessert? I say yes to all. I enjoyed mine with a glass of basil lemonade.

Two years ago: Holiday Double Decker Cookies

NUTELLA PEAR FOCACCIA SANDWICH

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Yield: 1 Serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 small focaccia, sliced
• 1 Tbsp chocolate hazelnut spread, (Nutella)
• 1 Tbsp mascarpone
• 1 Tbsp chopped toasted hazelnuts
• 1/2 pear, thinly sliced

Directions

1. On one side of the sliced focaccia, spread the Nutella. On the second slice, spread the mascarpone.
2. Sprinkle hazelnuts over the slice with the Nutella, layer the pear on top, and place the slice with the mascarpone on top.
3. Slice in half and enjoy!

Source: The Spiffy Cookie original

Homemade chicken salad, but dress it up for fall. This cranberry chicken salad is perfect on it’s own or served on your favorite sandwich bun.

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I don’t made chicken salad often, but when I do I am reminded that I need to change that. After all, this only marks my 5th chicken salad recipe. I know that might seem like a lot but that’s over the course of 12 years.

Adding to my repertoire, today for #CranberryWeek I made a cranberry chicken salad. Served on a sweet sandwich roll with fresh greens for a fresh fall lunch.

I like to make life easier by using a rotisserie chicken, but this is also a great recipe for using up any leftover chicken you have from another meal.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

CRANBERRY CHICKEN SALAD

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Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups shredded chicken (I used a Rotisserie chicken)
• 3/4 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup chopped dried cranberries
• 1 celery stalk, diced
• 1 Tbsp Dijon mustard
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 4 preferred sandwich buns, sliced
• Preferred greens

Directions

1. In a large bowl, add all ingredients (except buns and greens). Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced bun with fresh greens if desired.

Source: Adapted from my Pesto Chicken Salad.

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Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

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I feel like I finally won the battle of Ranch versus Blue Cheese when it comes to Buffalo chicken, solely based upon the fact that it’s a lot easier to make vegan Ranch than it is vegan Blue Cheese. That’s it, that’s my only piece of evidence.

Personally, I think the flavor combo of Buffalo and Ranch is superior to Blue Cheese. Don’t get me wrong, I love blue cheese, just not with Buffalo sauce. I may have grown up in Western NY and several friends will scoff at me but it is what it is. Blame it on me being born in Texas or something, IDK.

While today is technically National Fried Chicken Day, I faked you out with this vegan version. Honestly, I love fried seitan just as much as fried chicken, especially when served in a sandwich. But if you prefer fowl options, check out that other bloggers shared today, listed below:

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen’s Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha’s Recipe

VEGAN BUFFALO CHICKEN SANDWICH

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Yield: 4 servings Prep Time: 45 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk

VEGAN BUFFALO SAUCE

• 3/4 cup hot pepper sauce (like Frank's RedHot)
• 1/2 cup vegan butter or margarine
• 1-1/2 Tbsp white vinegar
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp cayenne
• 1/4 tsp garlic
• Salt, to taste

VEGAN RANCH SLAW

• 1/4 cup vegan Ranch dressing
• 1 cup shredded slaw blend

SANDWICH

• 4 toasted brioche rolls

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.

Source: Adapted from my Vegan Spicy Chicken Sandwich and AllRecipes.

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Why make regular burgers when you can have bacon & pimento cheese burgers!? Top your traditional patty with prepare pimento cheese and thick crispy bacon.

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Not only is May National Burger Month and Beef Month but today is National Burger Day! While the patty of this burger creation may be standard salt and pepper seasoned ground beef, the topping is less traditional.

Inspired by my favorite pimento cheese dip (which comes with or without candied bacon bits) from Bleu & Fig, this burger is topped with pimento cheese and thick crispy bacon. I originally was going to top it with candied bacon but decided to keep it more savory – TBH mostly because I was lazy.

But you know what? There’s nothing wrong with taking the easy way out. Heck I didn’t even make my own pimento cheese, I actually bought it from Bleu & Fig, because why dabble with a recipe when you know where to get the good stuff? I did link to a recipe in the ingredient list if you want to make your own.

Southern Food

• Bacon and Cracklin Bread from That Recipe
• Blackened Mahi Mahi from Art of Natural Living
• Pimento Cheese Macaroni Salad from A Kitchen Hoor’s Adventures
• Skillet Shrimp Boil from Cindy’s Recipes and Writings
• Slow Cooker Baby Back Ribs from Karen’s Kitchen Stories
• South Carolina Bird Dogs from Palatable Pastime
• Southern Fried Potatoes from Hezzi-D’s Books and Cooks
• Southern Style Hush Puppies 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!

BACON & PIMENTO CHEESE BRUGERS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 cup prepared pimento cheese
• 4 burger buns, toasted
• 8 strips of thick bacon, cooked

Directions

1. Add ground beef to a large bowl and season with cocoa, salt and pepper. Form into four equal patties and then let sit at room temperature. Preheat grill to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness (toast buns towards end of cooking time). Remove from the grill and cover with foil.
3. To assemble burgers, place a burger on the bottom half of a bun and top with pimento cheese, 2 slices of bacon, and top half of the burger bun.

Source: Inspired by Bleu & Fig. and adapted from my Brutus Burgers.

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It may seem a bit extra to make smoked burgers, but they are well worth the extra cooking time. Topped with spicy garlic aioli they are hard to beat!

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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Not only is today the first day of the virtual #BBQweek blogger event, but I am heading to Memphis, TN for the World Championship BBQ Competition tomorrow! I used to go every single year since I first lived in Memphis starting in 2007, but between getting married, moving, and then COVID we have missed the last several.

In the past we were just guests, crashing our friends’ teams tents, but this year we finally joined the team. Bob and I are helping with the smoked wings so keep your fingers crossed for us. To be honest, I just helped come up with the rub blend that Bob uses, he does all the meat smoking. If it’s a winner maybe I’ll share it afterwards ;-).

In the meantime, how about some smoked burgers served with air fryer potato wedges, watermelon cucumber salad, and smoked corn on the cob?

Just like the wings, Bob and I teamed up for this recipe. He added the Rainier Foods The Essentials Seasoning to the patties and then once they were properly smoked I topped them with a spicy garlic aioli made with Intensity Academy Saucy Queen Garlic Goodness. Perfection!

Enter the win the giveaway provided by our generous sponsors located at the end of this post and check out the other recipes shared today below…

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene’s Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen’s Kitchen Stories
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecued Pork Burgers from A Kitchen Hoor’s Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy’s Recipes and Writings
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Southwestern Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D’s Books and Cooks

SMOKED BURGERS WITH SPICY GARLIC AIOLI

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 1 Hours 30 Minutes 1 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BURGERS

• 1-1/3 lb. ground beef chuck
• 1 tsp Rainier Foods The Essentials Seasoning
• Red onion, sliced
• Tomato, sliced
• Leafy lettuce
• 4 toasted burger buns

AIOLI

• 1/4 cup mayonnaise
• 1 tsp Intensity Academy Saucy Queen Garlic Goodness

Directions

1. Preheat your smoker to 225 degrees F.
2. Meanwhile, in a small bowl, combine the mayonnaise and Intensity Academy Saucy Queen Garlic Goodness - set aside.
3. Shape ground beef into 4 patties and sprinkle both sides with Rainier Foods The Essentials Seasoning.
4. Place the seasoned patties in your smoker and cook for 1-1.5 hours or until the internal temperature is 140 degrees F - whichever comes first.
5. Remove the burger patties from the smoker, assemble on toasted buns with spicy garlic aioli, other desired toppings, and serve immediately. 

Source: My husband

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What’s better than a homemade crunch wrap? Crunch wrap supreme burgers! A taco seasoned burger patty is folded up with all your favorite fillings.

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After not being sure if I was going to be able to muster the energy to participate in #BurgerMonth this year, here I am with my second recipe of the month!

Originally I wanted to post this on Cinco de Mayo, ya know, to complete the American representation of what we think Cinco de Mayo means by celebrating with a Taco Bell-inspired recipe. Make no mistake, I love Taco Bell but I definitely would never claim it to be “authentic”. 

However, that didn’t stop me from making a burger version of their crunchwrap! Who wants to deal with getting that crumbled taco meat to stay put while assembling this wrap? Just cook a taco seasoned burger patty instead! Then assemble with all your favorite fillings.

Bob actually said this was his favorite version of a crunch wrap he’s ever had. Now that’s what we call winning. Not gonna lie, I absolutely plan on making these again. Maybe next time I’ll add avocado or guacamole and a side of nacho fries!

Did you miss out on #BurgerMonth? Never fear! Check out all these blogs below to see what they created this month! After all, we have a whole summer ahead of us still.

?Girl Carnivore ?A Kitchen Hoor’s Adventures ? Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ?Our Good Life ?The Redhead Baker ? Simple and Savory ? Grillax: Fire. Food. Fun. ? Sumptuous Spoonfuls ? Real Life With Dad ? A Day in the Life on the Farm ? The Spiffy Cookie ? Plateful of Passion? Pastry Chef Online ? Bacon Fatte ?An Affair from the Heart ? Sarah’s Cucina Bella ? Devour Dinner ?Karen’s Kitchen Stories ? Cheese Curd in Paradise ?The Best Vegetarian Recipes ?Wok & Skillet ?

Two years ago: Cinnamon Brown Sugar Cookies

Four years ago: Double Chocolate Sprinkle Blossoms

Five years ago: Grilled Romaine

Six years ago: Fruity Sangria

Seven years ago: Coconut Pecan Cookies

Eight years ago: Spicy Avocado Chicken Enchiladas

CRUNCH WRAP SUPREME BURGERS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 5 large flour tortillas, 1 cut into 4 smaller circles
• 2/3 cup nacho cheese sauce
• 4 tostadas*
• 2/3 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

Directions

1. Add ground beef to a large bowl and stir in taco seasoning. Form into four equal patties. Let sit at room temperature while a large pan preheats to medium-high heat.
2. Cook the burgers about 3 minutes per side or until they have almost reached desired doneness**. Remove from the pan, wipe out excess grease, and set aside.
3. Heat the four whole tortillas in the microwave for 20 seconds. Place a burger patty in the center of each. Top with cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese blend. Place a smaller circle of tortilla in the center and fold the larger tortilla over the top to seal. Repeat to make four wraps.
4. Return pan to medium heat and add 1 tablespoon vegetable oil. Place wraps seam side down in the pan and cook until golden, about 3-4 minutes per side. Serve immediately.

Notes

*Or a hard shell broken in half, or tortilla chips. **Will cook further in wrap.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This burger gets its name “The Pepper Burger” from the whole black peppercorns studding the ground beef patties and the slice of pepperjack cheese on top.

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May is a great month. The weather warms up, flowers are blooming, it’s my birthday month, and not only is it #NationalBBQMonth but it’s also #NationalBurgerMonth – two of my favorite things! As such, Kita from Girl Carnivore is bringing bloggers together through the deliciousness that is all burgers for another year of #BurgerMonth! But no sponsors this year, just letting those burgers shine on their own merit.

I originally had planned on posting something earlier in the month but as you can imagine, due to the passing of my mother in April, my blog was put on the backburner. And then my grief prevented any creative juices from flowing to decide what to even make. But then I remembered a simple but not so subtle burger that I had been meaning to recreate – The Pepper Burger from O’Reilly’s Pub here in town.

These 5 ounce burgers have a black peppercorn crust on the outside that is not for anyone sensitive to black pepper. Yes whole damn peppercorns. Granted I decided to coarsely grind up some of them with a mortar and pestle to help distribute them a bit more, but rest assured you definitely notice them.

While the original peppercorn-studded burger is topped with provolone, I took the pepper factor up a notch by adding pepperjack cheese instead. Gotta earn the right be called “The Pepper Burger” right? Then I finished it off with fresh slices of tomato, white onion, lettuce and served it all on a toasted bun. Nothing pretentious, just a standard, generic brand burger bun. SUre you could get something fancier but its not necessary.

Take a look back in time to previous creations for #BurgerMonth including: Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Follow along all month long with the hashtag #BurgerMonth or click directly on the participating blog names below! There’s at least one new recipe every day for the entire month. I might even share one more ;-).

Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ? Our Good Life ? Culinary Adventures with Camilla ? A Kitchen Hoor’s Adventures ? The Redhead Baker ? Simple and Savory ? For the Love of Food ? Grillax ? The Beard and The Baker ? Or Whatever You Do ? The Kindred Plate ? Sumptuous Spoonfuls ? Sweet reciPEAs ? Real Life with Dad ? A Day in the Life on the Farm ? Wildflour’s Cottage Kitchen ? Grilling Montana ? Devour Dinner ? Making Miracles ? Plateful of Passion ? Pastry Chef Online ? An Affair from the Heart ? Sarah’s Cucina Bella ? Karen’s Kitchen Stories ? The Best Vegetarian Recipes ? Wok and Skillet ? BwellQue ? The Spiffy Cookie ? Bacon Fatte ? Cheese Curd in Paradise  ?

Six years ago: Smoky Chipotle Quinoa Burgers

Seven years ago: Dad’s Creamy Potato Salad

Eight years ago: Bacon, Egg and Avocado Taco

Nine years ago: Penne with Eggplant and Pine Nut Crunch

THE PEPPER BURGER

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef*
• 1 tsp salt
• 1 tap garlic powder
• 2 Tbsp whole black peppercorns, half coarsely ground
• 4 slices pepperjack cheese
• 4 toasted hamburger buns
• 4 slices of bacon, cooked and halved
• Sliced white onion
• Sliced tomato
• Lettuce

Directions

1. Add ground beef to a large bowl and season with garlic powder and salt. Form into four equal patties. Sprinkle both sides with peppercorns, pressing into the patties to stick. Let sit at room temperature while the grill preheats to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness. Remove from the grill, toped with a slice of pepperjack cheese, and cover with foil.
3. To assemble burgers, Place a burger on the bottom half of a toasted bun and top with 2 half-slices of bacon, onion, tomato, lettuce, and top half of the burger bun.

Notes

* I used a blend of chuck and brisket

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Who knew vegan spicy chicken could be so damn delicious? Made with homemade, seitan even meat eaters will love this sandwich.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This may look like a delicious chicken sandwich but you would be wrong. It’s a freaking delicious seitan sandwich! Yep, I finally took the leap and tried my hand at making my own seitan.

What is seitan?

Seitan is a vegan source of protein made from primarily wheat gluten and water (so not gluten free) and it also a great open for those that cannot eat soy-based products. You can find it in some stores but it is relatively easy to make, but does take a little bit of time.

The sticky dough can be formed into a loaf, or in this case shaped into chicken breasts, then boiled and used as desired in various recipes. I have also used this seitan recipe to make vegan buffalo chicken sandwiches and I really want to try this seitan Mongolian beef or a seitan banh mi next.

But it wasn’t enough to just make the seitan, I had to then bread it, oven-fry it, and turn it into this beautiful as it is tasty sandwich. The inspiration which was taken from a spicy chicken sandwich served at Rockmill Tavern in Columbus, OH.

Just like their spicy chicken sandwich, it is garnished with bread and butter zucchini pickles, spicy urfa aioli (made with vegenaise of course), served with a blob of vegan honey butter on top of the bun. I know that honey is sometimes a debated item for vegans but maybe you could do a maple butter instead? I bet that would be delicious as well!

Speaking of questionable vegan items, technically I goofed and forgot that brioche buns I served these sandwiches on are not vegan. If you are vegan obviously use a different bun, or you can try making your own vegan brioche buns!

And the end result? Fan-freaking-tastic! Seriously look at that thing, would you ever guess it wasn’t a perfectly breaded and fried spicy chicken breast? I will admit it was a process but I would absolutely make them again.

Can I used pre-made seitan?

Absolutely! If you are lucky enough to find seitan-chicken breasts you could easily bread them and assemble into this sandwich. But of course you could do this with any vegan chicken cutlet replacement.

Not a vegan and want to use chicken? I’m not a vegan either but I do like to try plant-based options (still cannot get over these vegan scrambled” eggs” or vegan mac and cheese). But it goes without saying that you can for sure use chicken in this recipe instead if that’s preferable.

One year ago: Sourdough Recipe Roundup

Eight years ago: Review: Classic Snacks Made From Scratch

Nine years ago: Carrot Cake Waffles

Ten years ago: Chocolate Cookies ‘n’ Creme Cookies

VEGAN SPICY CHICKEN SANDWICH

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Yield: 4 servings Cooking Time: 1 Hours 10 MInutes 1 Hours 10 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups Panko breadcrumbs
• 1 Tbsp olive oil
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk
• Chili oil

URFA "MAYO"

• 1/4 cup vegenaise
• 1 tsp urfa pepper flakes*

HONEY-BUTTER

• 1/4 cup (1/2 stick) vegan butter
• 1 Tbsp honey
• 1/4 tsp salt

SANDWICH

• 4 toasted brioche rolls
• Pickled zucchini
• 4 grilled or roasted small red peppers

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
4. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
5. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
6. Brush the tops of the chicken with chili oil, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
7. Assemble sandwich by spreading urfa "mayo" on the bottom bun, place one piece of seitan on top, followed by pickled zucchini, top bun, roasted pepper, and a blob of honey butter. Skewer with a steak knife and serve.

Notes

* Can use regular red pepper flakes.

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This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

Push the brunch limits with this sage turkey burger served with blueberry ketchup in a blueberry cinnamon roll.

Jump to recipe

Today is a grand day for many reasons. For starters it’s my 35th birthday! Not very exciting this year due to quarantine, especially when compared to being in Italy this time last year.

Today is also Star Wars Day (may the fourth be with you) and my assigned day for Burger Month! To represent all of those things in one I decided to get extra creative (and a bit weird) for my burger contribution.

Princess Leia is known for her iconic bun hairstyle, so I decided to use cinnamon rolls as the bun for my burger. But not just any cinnamon roll, a blueberry cinnamon roll with maple glaze!

Now what kind of burger would pair with that? After consulting my Flavor Bible, I landed on a sage turkey burger with blueberry ketchup. Like a breakfast sandwich but oh so much more tantalizing.

Bob originally suggested I also put an over-easy egg on top as well, but I thought that might be pushing the limit a littler too much. Besides, you already need to be armed with a napkin to eat these due to the stick nature of the buns, I didn’t need to add an ooze factor into the equation as well.

Honestly, these were better than I expected. No one component overpowered the other. The flavors were well balanced and made for a delightful brunch. And while I am at it, if I can put a burger on a cinnamon roll then I should also be able to serve cinnamon roll cheesecake for brunch, right? Happy Birthday/Star Wars/Burger day to me!

Stay tuned all month long for many more burger recipes from all my blogger pals. And of course there is an awesome giveaway for which a winner will be picked every week! Scroll down to the bottom on this post to enter for this week.

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Two years ago: Sausage, Egg & Cheese Kolache

Three years ago: Blue Milk Smoothie

Four years ago: Boozy Margarita Smoothies

Five years ago: Berry Cacao Nib Scone Cakes

Six years ago: Peanut Butter Birthday Bites

Seven years ago: Birthday Overload Pancakes

Either years ago: Funfettinutter Cupcakes for Two

Nine years ago: Peanut Butter Cup S’mores Ice Cream

BLUEBERRY CINNAMON ROLL TURKEY BURGERS

Print

Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

BLUEBERRY KETCHUP

• 1 Tbsp olive oil
• 1 large shallot, minced
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• Pinch of salt
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 cups fresh blueberries

BLUEBERRY CINNAMON ROLL DOUGH

• 1-1/4 tsp active dry yeast
• 1/4 cup + 2 Tbsp warm milk (about 100-110 F)
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 lemon, zested (optional)
• 1-3/4 to 2 cups all-purpose flour
• 1 egg, at room temperature

BLUEBERRY CINNAMON ROLL FILLING

• 1/4 cup sugar
• 1/4 cup blueberry jam or preserves
• 1/2 tsp cinnamon
• 1 Tbsp unsalted butter, at room temperature

BLUEBERRY CINNAMON ROLL GLAZE

• 2 oz. cream cheese, softened
• 1 Tbsp maple syrup
• 1/2 cup powdered sugar

TURKEY BURGERS

• 2 lb. ground turkey breast
• 2 Tbsp fresh minced sage
• 2 tsp salt
• Spinach, for serving

Directions

1. The day before, prepare the ketchup and cinnamon rolls.
2. For the ketchup, in a small saucepan over medium-low, heat the olive oil. Add shallot and cook until softened, stirring often, about 5 minutes.
3. Add ginger, black pepper, allspice, and salt. Cook for 1 minute, then add vinegar, scraping any bits off the bottom of the pot. Add sugar and blueberries and stir to combine.
4. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
5. Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
6. For the cinnamon rolls, in the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes.  Add the butter, sugar, vanilla, salt, lemon zest, and 1/2 cup of the flour and mix briefly to combine.  Add the egg and enough of the remaining flour to make a soft yet sticky dough.  Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
7. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
8. To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
9. Lightly grease 1.5 quart rectangular baking dish with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches.  Spread the softened butter evenly over the dough, then spread filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Cut roll into 6 even rolls and place them, cut side up, in the prepared baking dish.
10. Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
11. The next day, remove the pan from the fridge and let them rise for an hour.
12. Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
13. While the rolls are baking, prepare the glaze.  In a small bowl with a hand mixer or whisk, whip the cream cheese until light and fluffy.  Add the maple syrup and blend until well combined.  Mix in the powdered sugar until the glaze is smooth and creamy.
14. When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
15. Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
16. Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
17. Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.