Ever been to/lived in Rochester, NY? Then you probably know what a garbage plate is and are totally down with the idea of a garbage plate taco!

When I am away from Rochester, NY (where I grew up) for any length of time I start to crave garbage plates. Since the last time I was there was Christmas last year you could say the cravings are setting in. Garbage plates used to be my first stop whenever I would get into town. I used to text my fiends with an ETA to meet there before I would even go home because it was right off the highway on the way. I occasionally make them at home, but this time turned them into tacos for #NationalTacoDay ! I used the sauce as the taco meat, topped with the macaroni salad and home fries as per usual, followed by ketchup, mustard and chopped onion! I even served it with baked beans on the side (another popular garbage plate addition).

Normally I associate garbage plates with a cold can of Genny Light, but since this is the taco version I feel like they should be served with one of those alcoholic seltzers to fully complete the white-girl makeover. The only kind I like is from a company called Crook & Marker which serendipitously comes from Rochester, NY! It’s sparkling water, not seltzer, so maybe that’s why I like it better? Whatever the reason they are the only drink of it’s kind that I enjoy. But I digress. Scroll down for even more creative taco goodness to celebrate!

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise
Garbage Plate Tacos by The Spiffy Cookie
Huevos Rancheros Tacos by Our Good Life
Instant Pot Pork Carnitas Tacos by The Redhead Baker
Lobster Roll Street Tacos by Daily Dish Recipes
Old-School Hard Shell Tacos by Karen’s Kitchen Stories
Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla
Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm
Tacos de Calabacitas by Tip Garden
Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy
Vindaloo Pork Belly Street Tacos by Palatable Pastime
Walking Taco Bar by For The Love of Food

Two years ago: Pumpkin Chess Pie

Five years ago: Buckeye Granola Bites

Six year ago: Jalapeno Popper Fettucine Alfredo

Seven years ago: Hazelnut Praline Paste

Eight years ago: Pumpkin Danish

GARBAGE PLATE TACOS

Serves 8

Ingredients:

PLATE SAUCE

1 large yellow onion, chopped

1 clove garlic, minced

1 Tbsp olive oil

1 lb. ground beef

1/2 cup water, plus more if needed

1/4 cup tomato paste

1 Tbsp brown sugar (or 1/2 cup grated carrots)

1 tsp ground black pepper

1 tsp salt

1 tsp chili powder

3/4 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp allspice

1/4 tsp cinnamon

1/4 tsp ground cloves

TACO ASSEMBLY

16 flour soft taco shells

2 cups shredded white cheddar cheese

2 cups macaroni salad

2 cups home fries (cubed hash browns), cooked

1 small yellow onion, diced

Ketchup, mustard and Frank’s hot sauce

Directions:

1. In large skillet, fry chopped onion and garlic in oil until soft. Add meat, stirring constantly to keep its texture fine. Once the meat browns, add water and tomato paste. Simmer 10 minutes. Add sugar (or carrots) and spices. Simmer 30 minutes, or until water cooks off to resemble taco meat. Remove from heat.
2. To assemble the tacos, layer meat, cheese, macaroni salad, and hash browns into each taco shell. Top with diced onions, ketchup, mustard, and hot sauce (if desired).

Source: Adapted slightly from my Homemade Garbage Plates.

It’s time to spread from #FoodBloggerLove! We have a thread in our Facebook group where if you would like to participate, you claim the last blogger who commented and either make a recipe from their blog or one inspired by them. Then someone will claim you and so on. I’ve done this a couple times before and this time I claimed Alicia’s blog Memories in the Kitchen, which focuses on meal plans and family-friendly recipes. We may only be a family of two but we love leftovers for lunches so there’s no reason to shy away from such recipes if you are a small group like mine!

I decided to chose a recipe from her blog based on memories. I actually do not have fond memories of meatloaf, besides just the fact that my dad cooked it and we ate it as a family. I usually just abided by the “big 3 bites” rule before being excused from eating any more. The consistency of meatloaf has always been off-putting to me. Like I was eating cat food and had a bit of a nauseous reaction when eating it. But as an adult I found if I cooked it as minis, whether free-form or in a muffin tin, not only could I tolerate it I actually came to enjoy it. I think it’s because minis are less mushy, with more crusty edges. So when I saw her grilled version I knew I had to try it.

This recipe is baked first in a loaf pan but finished on the grill to get those nice edges I require to find it appealing. Sure it’s a bit of extra work but it makes it better in my opinion. I also threw some petite potatoes on the grill while I was at it and served it all with a side salad. We ate it on our back porch and then packed up the leftovers for lunch tomorrow! Next I want to try smoked Pit Boss Meatloaf.

Three years ago: Mojito Greek Yogurt Fruit Dip

Four years ago: Chicken Parmeatballs & Crispy Polenta

Five years ago: Bourbon Fudge Brownies

Six years ago: Nutella Swirl Whole Wheat Banana Muffins

GRILLED MEATLOAF

Serves 6

Ingredients:

1 Tbsp olive oil

1 medium yellow onion, diced

1/2 tsp dried thyme

1 tsp salt, divided

1/2 tsp black pepper, divided

1 clove garlic, minced

2 lb. ground beef

1-1/2 Tbsp Worcestershire sauce

1 Tbsp tomato paste

1 egg, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs (or almond flour for gluten free)

1/4 cup ketchup, for topping

Directions:

1. Preheat oven to 325 degrees F with a baking dish filled with hot water on the lowest rack. Coat a loaf pan with nonstick spray, set aside.
2. Heat a large skillet over medium heat. Add the olive oil and allow it to warm up. Add the onions, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute for 8-10 minutes, or until translucent. Remove from heat and stir in Worcestershire sauce and tomato paste.
3. In a large bowl, add the ground beef, cooled onion mixture, egg, bread crumbs, and cheese. Mix lightly with a fork (do not overmix) Shape meat into a loaf shape and place in the prepared pan.
4. Spread the ketchup evenly on top, lightly cover with foil, and cook in over for 60-75 minutes. Remove from the oven, set aside to allow the juices to redistribute.
5. Preheat grill over medium-high heat. Slice meatloaf into even, thick slices. Brush the grates with olive oil or butter. Grill each slice of meatloaf for 3 minutes per side. Serve immediately.

Source: Memories in the Kitchen.

Ever had fried plantains topped with guacamole and other deliciousness? Well I used them as a the buns for an epic burger!

THIS POST IS PART OF THE #BURGERMONTH CELEBRATION HAPPENING ALL MONTH LONG ON GIRLCARNIVORE.COM AND ACROSS THE INTERWEBS ALONG WITH 100 OTHER TALENTED FOODIES!! MAKE SURE YOU FOLLOW #BURGERMONTH TO CATCH THEM ALL!

Remember when my friend’s mom taught me how to make Colombian patacones? Well I finally got the nerve to try making them myself. While my first batch burned, likely due to the oil being too hot and not paying close attention, the second bath came out great! But instead of topping them the traditional way, I decided to use them as the buns to a burger.

The idea for this burger started by signing up for the annual Burger Month blogging event hosted by my BA friend Kita (Girl Carnivore / Pass the Sushi). At first I had a hard time coming up with something I deemed worthy of the occasion. Then I contemplated a sushi inspired burger complete with a rice bun but decided there was too much of that buzzing around the internet lately and wanted to do something more novel. Then at lunch one day, Juan was telling me how he made burgers with arepa buns and I immediately made the jump to patacon buns. And he immediately requested that he get one.

The end result was worthy of the first day of Burger Month. A crispy yet dense, slightly sweet, “bun” sandwiched around a juicy burger topped with melted mozzarella, fresh guacamole, and a pink sauce that reminds me of McDonald’s secret sauce – with booze in it. And yes, I saved one for Juan to get his Colombian stamp of approval!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

WHILE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WANT TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KILLER GRILL PRIZE PACKAGES! HEAD ON OVER TO BURGERMONTH.COM TO PUT YOUR NAME IN TO WIN!

PRIZES:

American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer

Anolon – 10″x 18″ Double Burner Griddle and Grill Pan

Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies

Char-Broil – Char-Broil Kettleman Grill

Curly’s BBQ – Curly’s BBQ Pork Pack

Cuttingboard.com – Olive Wood Carver Bo

Melissa’s Produce – Baby vegetable box

Primal Stone – XL Primal Stone

Spiceologist –  4 Rub Grilling Spice Set

Thermoworks –  Thermapen Mk4

Veal Made Easy – 5 lbs Veal and grilling gear

One year ago: Weekly Meal Plan: May 2-8

Two years ago: Cheetos Mac & Cheese

Three years ago: Caprese Salad Bagel Bites

Four years ago: Strawberry Margarita Cupcakes

PATACON BURGERS

Serves 4

Ingredients:

PINK SAUCE

1/2 cup mayonnaise (or plain Greek yogurt)

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste

GUACAMOLE

2 avocados, peeled and pit removed

1 small tomato, chopped

2 Tbsp chopped red onion

1 Tbsp chopped fresh cilantro

1 tsp lime juice

1/4 tsp salt

Ground black pepper, to taste

HOGAO

1 Tbsp olive oil

1/4 cup finely chopped scallions (greens and whites)

1/2 cup chopped tomatoes

1/8 tsp salt

1/8 tsp ground black pepper

BURGERS

1 lb. ground beef

1/4 cup hogao (see above)

1 tsp chopped fresh cilantro

1/2 tsp salt

1/8 tsp ground black pepper

Fresh sliced mozzarella

PATACONES

Vegetable oil

4 green plantains, peeled and cut in half crosswise

Directions:

1. First make the pink sauce and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
2. For the hogao, heat olive oil in a medium skillet over medium heat. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a large bowl and set aside.
3. Heat the same greased skillet (or a grill) over medium-high heat.
4. In the bowl containing the hogao, combine with the ground beef, cilantro, and salt and pepper. Form into 4 patties. Grill or pan fry about 4-5 minutes per side or until desired doneness. Top with mozzarella and remove to a plate.
5. Wipe the pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes. Remove from oil, and immediately flatten (I put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate.
6. Place 1 patacon on a plate, top with burger, guacamole, pink sauce, and another patacon. Repeat with other burgers and serve immediately.

Source: Adapted from Homemade Colombian Patacones.

Disclosure: I was provided with a complimentary non-stick double grill pan from ANALON. I was not compensated for this post. All thoughts and opinions remain my own.

Oh Sriracha. For spice lovers this condiment has quickly become a staple item in the kitchen and has been mixed into just about everything you can imagine. One of my favorite adaptations is sriracha ketchup. While I do like spice, I tend to weigh in more towards to medium side and this combo finds that happy medium that I prefer. Normally I just whip it up myself, but Red Gold recently took it upon themselves to fill a need and went ahead and bottled it for the masses. Which means I then had to use it in a summer grilling recipe for your viewing and devouring pleasure. These honey-sriracha ketchup marinated chicken tenders are grilled and then served over a bed of kale-quinoa. Then drizzle with some lime yogurt sauce, which pairs with the sriracha just as well as blue cheese/ranch and Buffalo sauce. I think it should be a thing.

Also of note, for the third year Red Gold is hosting its popular Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page and is giving away a Large Big Green Egg as well as insulated tote bags. Note the date: TODAY IS THE LAST DAY! Click HERE to enter.

One year ago: Black Cherry-Peach Crisp Ice Cream

Two years ago: Greek Yogurt Everything Bagels

Four years ago: Cosmic Brownies

HONEY-SRIRACHA KETCHUP GRILLED CHICKEN

Serves 3-4

Ingredients:

CHICKEN

1-1.2 lb. chicken tenders

1/2 cup Red Gold’s sriracha ketchup

1/4 cup honey

LIME YOGURT SAUCE

1/2 cup plain Greek yogurt

1 Tbsp fresh lime juice

1 tsp minced cilantro

KALE-QUINOA

2 cups water

1 cup uncooked quinoa

1 cup packed chopped kale

Directions:

1. Place chicken in a large shallow bowl (or a gallon zip-top bag).
2. In a separate bowl, whisk together the sriracha ketchup and honey. Pour over chicken and cover with saran wrap (or seal closure), and refrigerate 8 hours or overnight.
3. In a small bowl whisk together the yogurt, lime juice, and cilantro. Cover and refrigerate until ready to use.
4. After 8 hours (or the next day) preheat grill to medium-high heat.
5. While the grill heats, add water, quinoa, and kale to a sauce pan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15-20 minutes or until all liquid has been absorbed. Set aside.
6. While the quinoa cooks, cook chicken on grill 4-5 minutes a side, or until cooked through.
7. Serve chicken over quinoa and drizzle with yogurt sauce.

Source: The Spiffy Cookie original

Disclosure: I was provided with a variety-pack of tomatoes that includes Red Gold’s New Sriracha Ketchup and an insulated tote bag. I was not otherwise compensated for this post. All thoughts and opinions are my own.

Growing up, sweet and sour chicken was my absolute favorite Chinese option. Probably because it had pineapple and no icky vegetables – oh how much my tastes have changed! Later down the road, when I found this recipe it had been quite a while since I had had a plate of my childhood favorite. Both then and the most recent time I’ve cooked it I really enjoy that it does not require a vat of hot oil to fry the chicken. You do first fry it in a little canola oil but then let the oven to the rest. The sauce caramelizes a bit over the chicken giving you a tender center and a slightly crispy exterior – just the way it should be.

Need further validation? Qing asked me where I got it from when I brought the leftovers in for lunch. She couldn’t believe I made it and after letting her try it she said it tasted authentic too!

Also some fun news. Yesterday my dissertation finally cleared all it’s checks and was approved for publishing. Additionally I’ve completed all my Ph.D. requirements (aka paperwork) and have been approved for graduation! Not that I didn’t think it would happen but what a relief that it’s all done. Now all I have to do is clean up a couple new experiments to appease the reviewers of my research paper submission to be published (oh and find that thing called a J-O-B). Don’t worry I’ll let you know when I’m pubmed-able ;-).

One year ago: Scooter’s Spaghetti

SWEET AND SOUR CHICKEN

Serves 4

Ingredients:

SAUCE

3/4 cup sugar

1/4 cup ketchup

1/2 cup rice vinegar (may use white)

1 Tbsp reduced sodium soy sauce

1 tsp garlic powder

CHICKEN

3-4 boneless, skinless chicken breasts, cut into chunks

Salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

1/4 cup canola or vegetable oil

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9×13-inch baking dish with nonstick spray, set aside.
2. In a medium bowl, whisk together the sauce ingredients. Set aside.
3. Season chicken with salt and pepper.
4. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
5. In a large skillet, heat oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
6. Place the chicken in a single layer in a prepared baking dish. Pour sauce evenly over the chicken. Turn the chicken to ensure each piece is coated.
7. Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed vegetables.

Source: Adapted slightly from Brown Eyed Baker.

I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well.  It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!

One year ago: German Pancakes

Two years ago: Chocolate Gingerbread Sandwich Cookies

TURKEY SLOPPY JOES WITH KALE CHIPS

Serves 4

Ingredients:

1 bunch kale, tough stems and ribs removed, leaves torn into pieces

2 Tbsp vegetable oil, divided

Salt and pepper

1/2 medium white onion, diced small

1 medium sweet potato, peeled and diced small

2 cloves garlic, minced

1 lb. ground dark-meat turkey

1 can (14.5 oz.) diced tomatoes, drained

1/2 cup ketchup

3 Tbsp Worcestershire sauce

4 large hamburger buns

Directions:

1. Preheat oven to 350 degrees. Toss kale with 1 tablespoon oil and season with salt and pepper. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
2. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes.
3. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper.
4. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add tomatoes, ketchup, and Worcestershire and cook until heated through. Serve on buns alongside kale chips.

Source: Adapted slightly from Everyday Food, October 2012.

These pineapple burger patties are stuffed with a fresh pineapple ring and topped with a sweet BBQ-like sauce. Great bunless or with your favorite toppings.

Jump to recipe

First off, I wanted to thank every one of you for all the wonderful birthday wishes. I had a great (and tiring) weekend, filled with too much food and staying up way past my bedtime. Weekends are always much too short, especially birthday weekends when friends like Becky come to visit. But definitely had plenty of fun to make up for not going to the Beale St Music Fest for the first time since I moved here 5 years ago (cannot believe it’s been that long).

But on to this burger. Many burgers I have encountered that include pineapple, merely have it as a layer in the toppings. But this burger is special – it is stuffed with an entire ring of fresh pineapple. There is even a sweet and tangy sauce to top it off.

To bun, or not to bun?

The bun in my original photos was purely for decoration only. Sure it’s real but I didn’t touch the thing. I grew up without eating these burgers on a bun because, well, the recipe never says anything about a bun! And honestly, I love this burger without any silly bun. But I included it anyway because a burger patty sitting on a plate by itself isn’t very photogenic. Serve yours with a side of Hawaiian baked beans, chips, fries, or veggies.

Random question: do you spell it ketchup or catsup? I ask because my mom totally spelled it catsup on the written recipe card I have and I never knew she spelled it differently than me.

9 years later…

I have the displeasure of updating this post to say that my mother passed away 2 weeks ago. It was quite a shock. Although she had been struggling with her health lately, we weren’t given any reason to fear for her life. I feel robbed, battle disbelief, and run through “what-if” scenarios, but mostly I am overwhelmed by grief.

One of my coping mechanisms was to dig out every recipe she ever gave me and to cook them. I started with some of her more popular ones including butterscotch haystack cookies, corn fritters, and these pineapple burgers.

To this day I still think these burgers are best served without a bun but I tried them with a bun this time around, with a little spinach added too, and it was also delicious. The burger meat itself isn’t anything too crazy, just a lightly seasoned beef patty. But wrapped that patty around a fresh pineapple slice and topping it with the sauce it was makes it special.

My mom had her own way of doing things, and it even shows in her recipes sometimes. I hope to share more with you soon!

PINEAPPLE BURGERS

Print

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1.5 lb. ground beef
• 1 clove garlic, minced
• 1 tsp dried cilantro
• 4 pineapple rings
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 2 Tbsp mustard
• 4 buns and favorite burger toppings, if desired

Directions

1. Preheat your broiler to 500 degrees and place rack 6 inches away from broiler unit*. Cover a baking sheet with foil and lightly coat with non-stick stray, set aside.
2. In a medium bowl, mix together the ground beef, garlic and cilantro. Form into 8 thin patties (slightly bigger than the pineapple rings). Place a ring on 4 of the patties and top with remaining 4, seal edges.
3. Place burgers on prepared baking sheet, and broil for 5 minutes on each side.
4. Meanwhile, in a small bowl mix together the brown sugar, ketchup and mustard. Pour over cooked burgers and serve with chips.

Notes

*You could also cook these on a skillet or grill if you prefer.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 4/28/21, photos above and below are the originals.

These BBQ chicken burgers have BBQ pulled pork mixed right into the patty. A combination that will make you crave chicken burgers.

So far I am pleasantly surprised with the meals and desserts I have made with what is already stocked in my kitchen. But I had to cave on buying ground chicken in order make these burgers. They have been on my cooking “to do” list for too long. Besides, I had some leftover root beer pulled pork begging for a purpose and used it instead of what I assume was supposed to be dry pulled pork in the ingredient list. Sometimes I think I am really good at finding new life to leftovers.

Mine didn’t come out looking nearly as gorgeous as Tara’s from Smells Like Home (maybe it’s the lack of BBQ sauce oozing down the sides), but it’s what’s inside that counts! Which just so happens to be yummy deliciousness.

BBQ CHICKEN BURGERS

BBQ SAUCE

Ingredients:

1/2 cup ketchup

1/4 cup molasses

2 Tbsp very finely chopped (or grated) onion

2 Tbsp Worcestershire sauce

2 Tbsp Dijon mustard

2 Tbsp cider vinegar

1 Tbsp brown sugar

Hot sauce, to taste

Directions:

1. Combine all sauce ingredients in a small saucepan and heat over medium heat.  Cook the sauce about 7 minutes or until thickened, stirring occasionally.  The sauce should be reduced down to approximately 1 cup.  Remove from heat and allow to cool.  Refrigerate until ready to use.  The sauce will keep, refrigerated, for about 1 week.

BURGERS

Ingredients:

1 lb ground chicken

1/2 cup crumbled cornbread or 1/4 cup cornmeal

1 scallion, minced

1 Tbsp minced fresh cilantro

1/2 tsp paprika

1/4 tsp garlic powder

1 tsp dry mustard

1/2 tsp kosher salt

Pinch cayenne

2 tsp brown sugar

2/3 cup chopped pulled pork

5 tbsp BBQ sauce, divided

Red onion slices

Sharp cheddar cheese, sliced

Additional BBQ sauce

Hamburger buns (I used Deli thins, just because that’s what I had)

Directions:

1. Prepare grill*.
2. In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork, and 2 tablespoons of the bbq sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients.  Add the remaining 3 tablespoons of BBQ sauce to a small bowl.
3. Form the mixture into 4 equal-sized patties.  Brush the grates of the grill with olive oil.  Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip.  Turn the onions as well.  Brush the cooked sides with half the reserved BBQ sauce.  After 3-4 minutes, flip the burgers again. glazing the other side with the remaining BBQ sauce.  Place a slice of cheese on each patty, and lay the buns, cut side down, on the grill.  Close the lid and allow the cheese to melt and the buns to toast.
4. Remove all the food from the grill, assembling the burgers as desired.  Serve with additional BBQ sauce if desired.

*I do not have a grill, but the George Foreman worked just fine.

Source: Smells Like Home, originally from Pink Parsley and Everyday Annie.

The crispiest, tastiest onion rings you ever did have, made without a giant vat of oil! These oven-fried onion rings are simple the best.

Jump to recipe

I am not a lover of onions. When raw, too crunchy. When cooked, too slimy. But the flavor is not a problem, it’s the texture. Any recipe calling for onion only happens when I can mince it up. That being said however, when I saw the picture of these onion rings I drooled.

Oh they are so wonderfully crunchy and delicious! And that’s saying a lot coming from someone who dislikes onions. The sauce too is a must. It was also great on my burger I had along with the onion rings. What a complete little package for dinner!

I especially loved that these are made in the oven as opposed to frying in a pan of oil. Alternatively, if you have the functionality on your oven or other appliances, you could use the convection setting to make air fryer onion rings.

My only complaint is how I still seem to fail at being successful at getting perfectly coated food items (I take that back, I can chocolate coat anything in my sleep). It seems impossible for me to master the art of completely covering whatever it is I am making with it’s breading, crust, etc. Spots always fall off making me want to dip it in glue first.

Is there some magic trick I am unaware of? A flick of the wrist I have yet to master? Thankfully this lack of skill does not hinder the outcome. Mostly covered is still fantastic!

P.S. As you can see from the updated photos, I found that grinding up the chips and crackers a bit more increased their ability to stick to the onion rings. Huzzah!

Post updated 7/2/20, photo above is the original.

I would recommend heading over to Brown Eyed Baker for pictures of each step of the process.

OVEN-FRIED ONION RINGS

Print

Yield: 4-6 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DIPPING SAUCE

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 2 tsp ketchup
• 2 Tbsp horseradish
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp dried oregano
• Dash ground black pepper
• Dash cayenne pepper

ONION RINGS

• 1/2 cup flour, divided
• 1 egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 30 saltine crackers
• 4 cups kettle-cooked potato chips
• 2 large yellow onions, sliced into rings (1/2 inch thick and at least 2 inches in diameter)
• 6 Tbsp vegetable oil

Directions

1. In a small bowl, combine all ingredients for the dipping sauce and refrigerate until ready to use.
2. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
3. Place 1/4 cup flour in a shallow bowl; set aside
4. Beat egg and buttermilk together in another shallow  bowl. Whisk remaining 1/4 cup flour, cayenne, salt and pepper into buttermilk mixture; set aside.
5. Pulse saltines and potato chips together in food processor until finely ground. Place crumb mixture in third shallow bowl.
6. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly. Transfer coated rings to large plate or tray.
7. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes.
8. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately with dipping sauce.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE