French Onion Burger Will Prob Be Your New Fav

The amount of compliments I get on these French Onino Burgers is insane! The secret is mixing onion soup mix right into the beef, which gives every single bite that deep, savory French onion flavor you can't get from toppings alone. Pair that with sweet caramelized onions, crispy bacon, and that horseradish aioli (seriously, don't skip it), and you've got a homemade burger that blows any restaurant version out of the water.

And if you're already making a delicious burger patty, I HIGHLY recommend you serve these on homemade hamburger buns! The buns even freeze great, so you could make them in advance.

Take advantage of grilling season and try Grilled Chicken Sandwich, Carne Asada Tacos, Chicken Kabobs, and Grilled Pizza!

How to make French Onion Burgers:

Make Horseradish Aioli: Mix ingredients together in a bowl and let it rest for at least 30 minutes (or up to 2 weeks in the refrigerator).

Form Patties: Sprinkle onion soup mix over the ground beef and use your hands to gently mix it together (don't over-mix). Divide into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (they will shrink). With your thumb, press a small indentation into the center of each patty.

Carmelized Onions: Melt butter in a skillet over medium high heat. Add onions to the pan in an even layer and leave them until they start to brown. Once they brown on the bottom, stir in sugar and vinegar and season with salt and pepper. Cook until all browned, about 10-15 minutes.

Grill Burgers: Place patties on a hot grill, on medium-high heat with the indent side up. Close lid and cook for 3-4 minutes, until the bottom is seared and juices are pooling on top. Flip and cook 3-4 minutes more, until done (130-150 degrees F). Place cheese on burgers during the last minute of cooking then remove to a plate to rest for a few minutes.

Assemble Burger: Toast burger buns, if desired then add a spoonful of aioli on top. Top with burger patty, bacon, caramelized onion, arugula or lettuce, then the top bun. Serve with French Fries, Potato Wedges, Macaroni Salad, or Watermelon Salad!

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French Onion Burgers

Incredible French Onion Burgers are made with seasoned ground beef patties topped with caramelized onions, bacon, Gruyère cheese, and a homemade horseradish aioli.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 6 burgers

Calories 574kcal

Author Lauren Allen

Cost 24

Equipment

• Mixing bowl

Ingredients

For the Burgers:

• 1 ½ pounds ground chuck* (80/20)
• 1 Onion Soup Mix , packet or homemade

Caramelized Onions:

• 2 onions red, sweet or yellow, thinly sliced
• 2 Tablespoons butter
• 1 Tablespoons balsamic vinegar
• 1/2 Tablespoon granulated sugar
• salt and pepper , to taste

Toppings:

• 6 slices Gruyere cheese
• 6 slices cooked bacon , optional
• Baby arugula , or butter lettuce
• 6 hamburger buns , brioche

Horseradish Aioli:

• 1/2 cup mayonnaise
• 1 Tablespoon horseradish
• 1/2 teaspoon fresh lemon juice
• 1 garlic clove , minced
• 1 dash salt

US Customary – Metric

Instructions

• Make Horseradish Aioli by mixing the ingredients together in a bowl at least 30 minutes (or up to 2 weeks) before assembling burgers.
  ½ cup mayonnaise, 1 Tablespoon horseradish, ½ teaspoon fresh lemon juice, 1 garlic clove, 1 dash salt
• Season and form patties: Sprinkle the onion soup mix all over the ground beef and use your hands to gently mix it into the meat (be careful not to over-mix the meat). Divide into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
  1 ½ pounds ground chuck*, 1 Onion Soup Mix
• Make caramelized onions: Melt butter in a large skillet over medium high heat. Add onions to the pan in an even layer and leave them until they begin to brown. Once they start to brown on the bottom, stir in sugar and vinegar. Season with salt and pepper. Cook, stirring occasionally until browned, about 15 minutes.
  2 onions, 2 Tablespoons butter, 1 Tablespoons balsamic vinegar, ½ Tablespoon granulated sugar, salt and pepper
• Grill burgers: Preheat grill to medium high heat. Place patties on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until cooked to desired doneness (130-150 degrees).
• Add cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before assembling.
  6 slices Gruyere cheese
• Assemble: Toast burger buns if desired and place a spoonful of aioli on the buns. Top with burger patty, bacon, caramelized onions and arugula or lettuce, then top bun.
  6 slices cooked bacon, Baby arugula, 6 hamburger buns
• Serve with fries, fresh fruit, or a side salad.

Video

Notes

Ground Beef: Use high quality Ground chuck or you could substitute regular ground beef, but use at least 20% fat (not lean). For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.

Make Ahead Instructions: Make the horseradish aioli, assemble burger patties, and caramelize onions, in advance.

Nutrition

Calories: 574kcal | Carbohydrates: 29g | Protein: 39g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 832mg | Potassium: 552mg | Fiber: 2g | Sugar: 7g | Vitamin A: 399IU | Vitamin C: 4mg | Calcium: 373mg | Iron: 4mg

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I originally shared this recipe May 2023. Updated June 2026.

Inexpensive Pancake Mix That Lasts For Months

Did you know it only costs $1 to make your own Pancake Mix, with real ingredients you most likely already have on hand (and no preservatives like the store-bought box)? This makes it quick for my kids to be in charge of making pancakes, or works great to bring camping or when serving a crowd. It would also make a cute Homemade Food Gift. Most importantly, these just make awesome, fully, flavorful pancakes!

I have included a free printable label (and a holiday version) for you to put on your jar (or a cute bag for gifting) so the assembly instructions are right there with it. Here are the labels I use!

And if you love making pancakes, this Pancake Batter Dispenser makes them perfectly shaped–i love this thing so much!

Try more of my make-ahead breakfast recipes, like Freezer Breakfast Sandwiches, Breakfast Burritos, Chocolate Overnight Oats, or any of my muffin recipes!

How to make Pancake Mix:

Combine: Add all pancake mix ingredients to a mixing bowl and whisk to combine. Transfer to a large glass jar or preferred storage container. (This recipe yields the equivalent of a 24oz container of pancake mix). See recipe card below for how to make pancakes using this mix!

Free Label: Don't forget this free label that has the easy instructions to whip up pancakes and a QR code back to this recipe when you need to refill.

Print

Homemade Pancake Mix Recipe

Our homemade pancake mix comes together in minutes with pantry staples and makes the fluffiest, most delicious pancakes. Mix up a big batch and store it in a jar for months, so you're ready to whip up pancakes anytime!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 pancakes

Calories 124kcal

Author Lauren Allen

Cost 1

Equipment

• Mixing bowl
• Glass Jar , for storage
• Label Sheets , for printing the labels
• Free Pancake Mix Label
• Free Holiday Pancake Mix Label

Ingredients

Dry Pancake Mix Ingredients:

• 4 ½ cups all-purpose flour
• 2 Tablespoons + 1 ½ teaspoons baking powder
• 2 teaspoons kosher salt
• 6 tablespoons sugar

Pancake Recipe Using Mix:

• 1 1/2 cups Dry Pancake Mix (above)
• 1 1/4 cups milk
• 1 egg
• 3 Tablespoons melted butter
• 2 teaspoons vanilla extract

Instructions

• Pancake Mix: Add all ingredients to a mixing bowl and whisk well to combine. Transfer to glass jar or desired storage container that can hold 24oz.
  4 ½ cups all-purpose flour, 2 Tablespoons + 1 ½ teaspoons baking powder, 2 teaspoons kosher salt, 6 tablespoons sugar

Pancake Recipe Instructions (Using Dry Mix)

• Combine: Mix all ingredients in a bowl until just mixed (don't over-mix).
  1 ½ cups Dry Pancake Mix (above), 1 ¼ cups milk, 1 egg, 3 Tablespoons melted butter, 2 teaspoons vanilla extract
• Rest: Let batter rest for 5-10 minutes.
• Cook: On a greased skillet or griddle, drop ¼ cup scoops of the batter on the cooking surface over medium heat. When bubbles form on the surface, flip the pancakes and let cook on the other side.
• Serve with homemade syrup and fruit.

Notes

Yield: This recipe will make roughly the equivalent of one 24 oz box pancake mix. You can make 3 batches of pancakes with one pancake mix recipe. The pancake recipe yields approximately 8 pancakes. Nutrition information reflects 1 cooked pancake. 

For Buttermilk Pancakes: Swap milk for buttermilk and add ¼ teaspoon baking soda. 

Resting the batter improves texture and fluffiness. 

Add-Ins: Berries (up to 1 cup) or chocolate chips (~½ cup).

Gluten Free: Swap 1:1 for a cup for cup gluten free flour blend. I like this GF Cake Flour and Cup4Cup blend. 

Nutrition

Calories: 124kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 179mg | Potassium: 116mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 0.4mg

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Father’s Day is the perfect time to let kids make dessert feel like a real gift. The best recipes are the ones with built-in kid jobs like pouring, stirring, swirling, sprinkling, and taste-testing, so everyone can jump in without the stress.

**Kitchen Safety Note: Use the age ideas as a guide, then adjust based on your child’s comfort level. Keep hot pans, ovens, and sharp knives as adult jobs, and swap in an easier task anytime something feels tricky.

Need a safer option for practicing kitchen skills? Here are my absolute favorite kid-friendly knives.

1. Peach Cobbler

Peach Cobbler is the cozy Father’s Day dessert that tastes like a big hug, especially with ice cream.

• Ages 3–5 kid jobs
  • Rinse peaches or help arrange peaches into the baking dish
  • Pour pre-measured dry ingredients into a bowl
  • Stir the batter with help while an adult steadies the bowl
  • Be the Cinnamon Sprinkle Captain! Sprinkle cinnamon or sugar on top before baking
• Ages 6–8 kid jobs
  • Stir the peaches
  • Measure sugar and cinnamon
  • Pour the batter
• Ages 9–12 kid jobs
  • Mix the batter, from start to finish
  • Assemble the full dish
  • Set the timer
• Older teens can make the whole dessert – make sure they know how to follow oven safety!

2. Banoffee Pie

Banoffee Pie is a no-bake Father’s Day dessert that feels fancy but is basically a delicious layering project.

• Ages 3–8 kid jobs
  • Put cookies in a zip-top bag and help crush them with a rolling pin
  • Help press the crust into the pan using clean hands or the bottom of a cup
  • Peel bananas with help and place banana slices in a single layer
  • Sprinkle a little topping on the finished pie
• Ages 9–12 kid jobs
  • Assemble the whole pie
  • Be sure to keep layers neat
  • Chill it until set – set a timer
  • Add toppings and decorate the top
• Older teens can probably handle all the steps of this no-bake recipe.

3. Caramel Apple Dip

Caramel Apple Dip is a quick win when Father’s Day needs something fun without turning on the oven.

• Ages 3-5 jobs
  • Wash apples in the sink and pat them dry
  • Pour pre-measured ingredients into a bowl
  • Stir with a sturdy spoon while an adult steadies the bowl
  • Place apple slices and dippers on a platter
• Ages 6–8 kid jobs
  • Wash apples
  • Measure ingredients into a bowl
  • Mix until smooth
  • Arrange apple slices and dippers on a platter
• Ages 9–12 kid jobs
  • Make the dip from start to finish
  • Prep apples with a kid-safe knife
  • Set up a snack board and label it for Dad
• Older teens can assist younger siblings since this is another no-bake treat!

4. Cinnamon Roll Cake With Cream Cheese Icing

Cinnamon Roll Cake With Cream Cheese Icing brings big bakery energy to Father’s Day with simple steps that kids can actually do.

• Ages 3–5 kid jobs
  • Spray the pan with cooking spray
  • Pour pre-measured ingredients into the bowl
  • Stir the batter with help
• Ages 6–8 kid jobs
  • Measure dry ingredients
  • Stir and whisk the batter
  • Help make the cinnamon swirl
  • Drizzle icing with a spoon or bag
• Ages 9–12 kid jobs
  • Mix the batter from start to finish
  • Create the swirl layer
  • Make the icing
  • Test doneness with a toothpick and set the timer

5. Easy Carrot Cake

Easy Carrot Cake is the classic Father’s Day choice when a real celebration cake is the goal. Kids love being in charge of frosting, and that alone makes it feel like a gift.

• Ages 3–5 kid jobs
  • Pour pre-measured ingredients into bowls
  • Stir the batter with help
  • Help sprinkle simple decorations on top of the frosting
• Ages 6–8 kid jobs
  • Measure ingredients into bowls (Tip: help them measure everything ahead of time!)
  • Shred carrots
  • Stir the batter and smooth it out in the pan
  • Help spread frosting and add simple decorations
• Ages 9–12 kid jobs
  • Make batter start to finish
  • Prep pans and pour batter
  • Make frosting and frost the cake
  • Plan a simple decoration idea for Dad

6. Snickerdoodle Bars

Snickerdoodle Bars are an easy Father’s Day dessert that tastes like a soft cinnamon cookie in bar form.

• Ages 3–8 kid jobs
  • Pour pre-measured ingredients into the bowl (older kids can measure ingredients)
  • Help stir the dough with a sturdy spoon
  • Pat the dough into the pan with clean hands and make sure it goes to the edges
  • Sprinkle cinnamon sugar on top
• Ages 9–12 kid jobs
  • Mix the dough from start to finish
  • Bake and set the timer
  • Slice cooled bars with supervision
  • Arrange bars on a plate for Dad

7. Rocky Road

Rocky Road is a Father’s Day dessert that feels like a candy shop exploded in the best way!

• Ages 3–5 kid jobs
  • Pour mix-ins into a bowl, like marshmallows or candy pieces
  • Stir the mixture after an adult adds anything warm
  • Sprinkle extra toppings on top
• Ages 6–8 kid jobs
  • Measure mix-ins
  • Stir everything together
  • Press the mixture into the pan when cool enough
  • Sprinkle extra toppings on top
• Ages 9–12 kid jobs
  • Handle the full mixing and pressing
  • Track chill time
  • Cut into squares with supervision
  • Package pieces as a Father’s Day treat

8. Muddy Buddies (aka Puppy Chow)

Muddy Buddies are the Father’s Day treat that disappears while it is being made!

• Ages 3–8 kid jobs
  • Pour cereal into a large bowl or bag
  • Add powdered sugar
  • Help shake the bag once powdered sugar is added
  • Scoop portions into cups or little treat bags
  • Add a simple sticker or tag for Dad
• Ages 9–12 kid jobs
  • Measure ingredients from start to finish
  • Help younger siblings
  • Package servings and make labels for Dad
  • Set up a snack station for movie night
  • Clean-up crew

9. Oreo Milkshake

Oreo Milkshake is the fastest Father’s Day dessert on our list, and it feels like a special treat-shop moment at home.

• Ages 3–8 kid jobs
  • Put Oreos in a bag and help smash them
  • Measure ice cream and milk
  • Add scoops of ice cream to the blender with help
  • Push the blend button with an adult holding the lid
  • Add whipped cream, toppings, and straws
• Ages 9–12 kid jobs
  • Make milkshakes for the whole family
  • Set up a topping bar
  • Portion and serve drinks neatly
  • Rinse blender parts and clean up the crew (make sure kids know how to handle the sharp blender pieces).

10. S'mores Bars

S'mores Bars deliver the campfire flavor Father’s Day deserves without any fire setup.

• Ages 3–8 kid jobs
  • Crush graham crackers
  • Pour graham cracker crumbs into the pan
  • Help press the crust down firmly
  • Sprinkle chocolate chips
  • Place marshmallows on top
• Ages 9–12 kid jobs
  • Mix the batter from start to finish
  • Assemble layers
  • Set and watch the timer
  • Help cut cooled bars with supervision

11. Chocolate Cobbler

Chocolate Cobbler is the Father’s Day dessert for serious chocolate fans, especially served warm. Kids love watching it bake into a rich, saucy treat that feels like a magic trick.

• Ages 3–8 kid jobs
  • Pour pre-measured dry ingredients into the bowl (older kids can measure the cocoa and sugar independently)
  • Stir the batter until smooth
  • Sprinkle the topping layer
  • Help add ice cream or whipped cream for serving
• Ages 9–12 kid jobs
  • Make the batter from start to finish and assemble the full dish
  • Set the timer and test doneness
  • Review oven safety tips

12. Scotcharoos

Scotcharoos are a no-bake Father’s Day treat that feels like an almost instant win. These bars are so nostalgic – dad is sure to love them! Watch little hands around the stovetop.

• Ages 3–5 kid jobs
  • Pour cereal into a big bowl
  • Help stir once the mixture is safe and warm, not hot
  • Sprinkle a little extra topping if desired
• Ages 6–8 kid jobs
  • Measure cereal
  • Stir in the cereal and mix
  • Press the mixture into the pan when cool enough
  • Help spread the topping with a spatula
• Ages 9–12 kid jobs
  • Make the recipe from start to finish
  • Track cooling time
  • Slice into bars with supervision

13. M&M Cookie Bars

M&M Cookie Bars make Father’s Day feel like a party in a pan, and kids love decorating the top.

• Ages 3–5 kid jobs
  • Pour pre-measured ingredients into a bowl
  • Help stir the dough
  • Press the dough into the pan with clean hands
  • Sprinkle M&Ms on top
• Ages 6–8 kid jobs
  • Measure ingredients
  • Help mix the dough
  • Press dough into the pan
• Ages 9–12 kid jobs
  • Mix the dough from start to finish
  • Preheat the oven and set the timer
  • Slice cooled bars with supervision
  • Plate and serve as a special dessert

**Remember: Keep it fun, keep it doable, and keep safety as the grown-up job.

Use the age ideas as a guide, then adjust based on your child’s comfort level and kitchen experience. If a step feels tricky, swap it for an easier win like stirring, sprinkling, pressing into the pan, or adding toppings, and save ovens, hot pans, and sharp knives for an adult.

French Onion Burgers

This DIY Pancake Mix Costs Less and Tastes Better

13 No-Stress Father's Day Desserts the Kids Can Help Make

Hamburger Gravy

The BEST Black Bean Burgers

Freezer Waffles

Old-Fashioned Hamburger Gravy Dinner That Feeds Everyone

Classic, old-fashioned American recipes like this easy Hamburger Gravy recipe never go out of style. It's the kind of meal my grandma made when she needed to feed a crowd without spending a fortune, and there's something really special about passing that down. All you need is Ground beef, and a handful of pantry staples, and 20 minutes is genuinely all it takes to prep and cook.

Our family serves it over mashed potatoes, but my grandma always served it over a thick slice of white bread. You could also use rice or pasta. And for a leaner hamburger gravy you could substitute ground turkey or chicken.

Try more of my 30-minute meals, like Lettuce Wraps, Chicken Avocado Wrap, Sloppy Joes, Mongolian Noodles, and Lemon Chicken Pasta!

How to make Hamburger Gravy:

Brown Meat: Cook ground beef in a large skillet, breaking it up with a meat chopper or wooden spoon as it cooks over medium-high heat. Dump in onion and sauté for a few minutes until soft.

Finish Gravy: Stir in butter and flour then add milk and seasonings. Stir the gravy as it cooks until it is thickened. Taste and adjust seasonings to your liking. Serve this homemade hamburger gravy over mashed potatoes with a side of green beans or roasted vegetables. Enjoy!

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Hamburger Gravy

Hamburger Gravy is a classic American comfort food made with seasoned ground beef in a rich, creamy milk gravy. It takes 20 minutes to make with ingredients we always have on hand.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 346kcal

Author Lauren Allen

Cost 9

Equipment

• Meat Chopper
• Pan

Ingredients

• 1 pound lean ground beef*
• 1/3 cup chopped onion
• 2 cloves garlic , minced, or ½ teaspoon garlic powder
• 1 tablespoon butter
• 3 Tablespoons all-purpose flour
• 2 teaspoons beef bouillon paste , or 2 beef bullion cubes
• 2 ½ cups milk
• 1/8 teaspoon ground sage
• 1/8 teaspoon dried thyme
• salt and pepper , to taste
• crushed red pepper flakes , to taste, optional

Serving ideas:

• Over Mashed potatoes, Pasta, Rice, Biscuits. Bread or toast, Breakfast potatoes
• Green beans or roasted vegetables.

US Customary – Metric

Instructions

• Cook meat: Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions and garlic to the pan and cook for 2-3 minutes.
  1 pound lean ground beef*, ⅓ cup chopped onion, 2 cloves garlic
• Gravy: Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and add additional seasonings, as needed.
  1 tablespoon butter, 3 Tablespoons all-purpose flour, 2 teaspoons beef bouillon paste , 2 ½ cups milk, ⅛ teaspoon ground sage, ⅛ teaspoon dried thyme, salt and pepper, crushed red pepper flakes
• Serve warm over mashed potatoes, biscuits, bread, noodles, rice, or breakfast potatoes.

Video

Notes

Ground Beef: I like to use half ground beef, half ground pork sausage. Add chopped bacon for even more flavor. Could also use ground turkey or ground chicken. 

Flour: Add 1 ½ Tablespoons cornstarch instead of flour.

Dairy-Free: Omit butter and substitute beef broth instead of milk. Add 1 Tablespoon additional flour to thicken the sauce, if needed.

Veggies: Add sautéed mushrooms, frozen peas, or corn to the gravy.

Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.

Storage Instructions: Keep leftover hamburger gravy in an airtight container in the fridge for up to 5 days. Heat in the microwave or stovetop, adding a little milk or broth if you need to thin it.

Freezing Instructions: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.

Serve Hamburger Gravy Over:

• Mashed Potatoes
• Pasta
• Rice
• Biscuits
• Bread or Toast
• Breakfast Potatoes

Nutrition

Calories: 346kcal | Carbohydrates: 13g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 396mg | Potassium: 629mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg

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I originally shared this recipe December 2020. Updated September 2024 and June 2026.

Let’s Talk About the Best Black Bean Burger You’ll Ever Make

We've been making these Black Bean Burgers for 10+ years and I will never use another recipe! Veggie burgers can often be flavorless and fall apart easily, but these ones are far superiour! These easy black bean burgers are hearty, and so satisfying that my husband (a die-hard meat guy) even requests them regularly. The chipotle mayo is non-negotiable in my house, and everyone chooses their own toppings.

Do yourself a favor and make them with my homemade hamburger buns, for the best black bean burger ever!

Pro-Tip: Make sure to squeeze all of the liquid out of the minced veggies, so the burger patties hold together well.

Check out all of my vegetarian recipes, like my Buddha Bowl, Crock Pot Baked Ziti, Creamy Tomato Tortellini, Cheese Enchiladas, Air Fryer Tofu, Vegetarian Stuffed Peppers, and Chow Mein!

Make Patty Mixture: With a food processor, mince the bell pepper, onion, and garlic. Press out as much liquid as possible with a fine mesh strainer. (I like to place some paper towels over the mixture and press firmly down, to remove as much liquid from the veggies as possible, so the burger patties hold together). Drain and rinse black beans then pat with paper towel then mash well with fork. Combine the veggie mixture, mashed black beans, beaten egg, and breadcrumbs until well combined.

Cook Patties: Divide mixture into 4-5 portions and shape into patties. Oil the grill then gently place black bean burger patty on top and cook for 4-5 minutes per side. Look at recipe card below for oven and stovetop cooking instructions.

Serve: Enjoy on a hamburger bun or in a lettuce wrap with chipotle mayo and all your favorite toppings! I love lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, and pickles. I often serve black bean burgers with homemade french fries, baked potato salad, vinegar coleslaw, or potato wedges!

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Homemade Black Bean Burger Recipe

Amazing homemade Black Bean Burgers made in 30 minutes, with simple pantry ingredients. They're inexpensive so flavorful and packed with bold flavor and plant-based protein.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 patties

Calories 365kcal

Author Lauren Allen

Cost 5

Equipment

• Mixing bowl

Ingredients

Black Bean Burger:

• 15 ounce can black beans , drained and rinsed
• 1/2 green bell pepper
• 1/2 small onion
• 2 cloves garlic , peeled
• 1 large egg *, beaten
• 2/3 cup whole wheat breadcrumbs
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• salt and freshly ground black pepper , to taste
• 4 hamburger buns
• desired burger toppings: lettuce, tomato, etc.

Chipotle Mayo Sauce:

• 1 cup mayonnaise
• 2 chipotle peppers in adobo sauce
• 1 Tablespoon adobo sauce (from can of chipotle peppers in adobo sauce)
• 2 teaspoons lime juice
• salt and freshly ground black pepper

US Customary – Metric

Instructions

• Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
  15 ounce can black beans
• Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
  ½ green bell pepper, ½ small onion, 2 cloves garlic
• Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
  1 large egg, 1 Tablespoon chili powder, 1 teaspoon ground cumin, salt and freshly ground black pepper, 2/3 cup whole wheat breadcrumbs
• Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.

Cook on Grill, Stove or Oven:

• To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
• Stovetop: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
• Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
• Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
  4 hamburger buns, desired burger toppings: lettuce, tomato, etc.
• Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
  1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce, 2 teaspoons lime juice, salt and freshly ground black pepper

Video

Notes

Nutritional information is for burger patty only. 

Yield: 4 burger patties. Serving Size: 1 burger patty. 

Make Ahead Instructions: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.

Freezing Instructions: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.

Vegan Black Bean Burger: Use a flax egg (1 Tbsp flax meal mixed with 3 Tbsp hot water) instead of egg.

Spicy Black Bean Burger: If you love extra heat, I love adding a little dash of cayenne along with the other spices. Take it to the next level and also whip up some chipotle mayo and top with jalapeños!

Adapted from All Recipes.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 1603mg | Potassium: 415mg | Fiber: 10g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 5mg

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I first shared this recipe March 2016. Updated June 2019, June 2022, June 2024 and June 2026.

Batch-It-and-Forget-It Freezer Waffles

I'm sure I'm not the only one who loved Eggo waffles as a kid, and this freezer waffles recipe was inspired by that! I wanted the same thin and crisp waffle that you can grab from the freezer and stick in the toaster for a really quick breakfast. Now I'm obsessed and these Freezer Waffles have become a staple in our house on busy mornings!

They're so much better quality than store-bought, and they're significantly cheaper, too. The secret is beating those egg whites separately, which makes them light and fluffy instead of dense, and the cornstarch which helps them get crispy on the oustside but stay tender.

I use this inexpensive Dash mini waffle maker, but any size/shape waffle maker will work.

Don't miss my other easy breakfast recipes like, Sheet Pan Pancakes, Freezer Breakfast Sandwiches, Breakfast Burritos, Chocolate Overnight Oats, or Hashbrown Breakfast Casserole!

How to make Freezer Waffles:

Make Waffle Batter: Combine dry ingredients into a mixing bowl then wet ingredients into a separate mixing bowl then mix with wet ingredients. Beat egg whites in another clean bowl until soft peaks (I promise this step is well worth it!). Fold into waffle batter.

Cook: Pour a scant ¼ cup (just under a ¼ cup) into a preheated mini waffle maker. Cook until lightly golden (if you plan to freeze and reheat them, cook them slightly less than you normally would).

Cool: Cool completely on a wire rack then place in freezer bag and store in the freezer for up to 6 months. Reheat in the toaster, air fryer, or oven.

Print

Homemade Freezer Waffles Recipe

These convenient freezer waffles are perfect to make ahead and enjoy golden, crispy waffles ready to go all week long. They're crisp on the outside and light and fluffy inside.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 mini waffles

Calories 109kcal

Author Lauren Allen

Cost 1.50

Equipment

• Dash Mini Waffle Maker
• Mixing bowl

Ingredients

• 1 ½ cups all-purpose flour
• 1/4 cup cornstarch
• 3 Tablespoons granulated sugar
• 2 ¼ teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup+ 2 Tablespoons milk (any kind)
• 6 Tablespoons vegetable oil , avocado oil or melted coconut oil
• 2 large eggs (separated)
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Dry Ingredients: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.
  1 ½ cups all-purpose flour, ¼ cup cornstarch, 3 Tablespoons granulated sugar, 2 ¼ teaspoons baking powder, ¼ teaspoon salt
• Wet Ingredients: In a separate bowl mix milk, oil, egg yolks and vanilla extract.
  1 cup+ 2 Tablespoons milk, 6 Tablespoons vegetable oil, 2 large eggs (separated), 1 teaspoon vanilla extract
• Combine dry ingredients into wet and set aside.
• Pre-heat waffle iron.
• Beat Egg Whites: In another clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the batter.
• Cook: Grease hot waffle iron and use about a scant ¼ cup of batter per waffle– cook until just lightly golden (cook a little less than you would normally for eating, if you plan to freeze them, and re-toast them later).
• Cool on a wire rack to keep the bottoms from getting soggy.
• Freeze: Add cooled waffles to a freezer safe bag or container and freeze up to 6 months.
• To Reheat: place in toaster until warmed, or air fryer at 350 degrees for 2-3 minutes. You could also rewarm all at the same time in the oven, placing waffles directly on oven rack and cook at 350 degrees for 5 minutes.

Video

Notes

Yield: About 18 mini waffles. Serving Size: 1 mini waffle.

Gluten Free: Substitute a 1:1 cup gluten free flour. Add an extra splash of milk if batter is too thick. 

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 98mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 51IU | Calcium: 52mg | Iron: 1mg

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