All American BBQ Burgers with Crispy Fried Potato Salad

Y’all this might be the best thing I ever made. Will you just look at it?! This is my entry for the Heinz “Art of the Burger” contest and it is phenomenal! I made a BBQ Burger patty and glazed it with Heinz Texas Style Bold & Spicy BBQ Sauce then I made potato salad and deep fried it until it’s crispy and golden on the outside but still cool and creamy on the inside because potato salad is great, but fried potato salad is way better. 

All American BBQ Burgers with Crispy Fried Potato Salad 

Crispy Fried Potato Salad Patties:

¼ cup Heinz Real Mayonnaise

2 Tablespoons Heinz Sweet Relish

2 Tablespoons minced red onion

2 Tablespoons minced celery

1 Tablespoon Heinz 100% Natural Yellow Mustard

½ teaspoon Cajun seasoning 

2 cups peeled and boiled potatoes, cut into small bite sized pieces

2 cups frying oil

¼ cup flour

1 egg

½ cup panko

¼ cup Italian breadcrumbs

1 teaspoon Cajun seasoning

In a medium mixing bowl whisk together the mayonnaise, relish, red onion, celery, mustard, and Cajun seasoning. Gently stir in the potatoes. Using the back of a spoon, press ¼ of the potato salad into a round cookie cutter, on a parchment lined cookie sheet creating 4 patties. Place in the freezer for 2 hours, or until frozen through. 

Heat the frying oil to 350°in a large cast iron skillet over medium heat.

Place the flour in a shallow bowl, whisk the egg with a splash of water in a separate shallow bowl and combine the panko, Italian breadcrumbs and Cajun seasoning in a third bowl. Lightly coat the frozen potato patties with flour, then dip in the egg, then coat generously with the breadcrumb mixture.

Fry the patties for 3-4 minutes, or until golden brown. Remove with a large, slotted spatula and place on a wire rack to drain.

All American BBQ Burgers:

1 pound ground chuck 

1 ½ teaspoon BBQ rub

1/3 cup Heinz Texas Style Bold & Spicy BBQ Sauce

Heat a large cast iron skillet over medium high heat. Gently form the meat into 4 patties and season with the BBQ rub. Cook for 3-5 minutes, or until a good crust has formed on the bottom. Flip the patties over and cook for 2 minutes. Brush each patty with the sauce and allow to cook for 2 minutes more.

To Assemble and Serve:

¼ cup Heinz Real Mayonnaise

4 brioche style hamburger buns, toasted

4 large lettuce leaves

4 slices tomato

4 thin slices red onion

½ cup Heinz Hamburger Dill Pickle Chips

Spread the mayonnaise on both sides of the toasted brioche buns. Place lettuce, tomato and red onion on each burger bun bottom. Top with BBQ Burger Patties, Crispy Fried Potato Salad Patties, dill pickle chips and the bun tops. 

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

 It has been almost 4 months since I've had a contest to create a recipe for and I can not tell you how happy I am to be able to have the chance to be back in the kitchen working on entries again! This one I'm sharing today is for a contest that I have entered before and never won. I'm really hoping that what I've created this year catches the judges eyes and the $10,000 prize because I can promise you the flavor is insane in these! 

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

4 ounces room temperature whipped cream cheese

¼ cup finely sliced green onion

½ teaspoon white pepper

1 cup shredded imitation crab meat

1 ½ cups thinly shaved napa cabbage

¼ cup thinly sliced green onion

¼ cup cilantro leaves

1 small jalapeno, seeds and ribs removed, sliced thinly

1 Tablespoon olive oil

12 ounces cremini mushrooms

2 Tablespoons low sodium soy sauce

1 Tablespoon sesame oil

2 large garlic cloves, minced

2 Tablespoons finely minced ginger

2 Tablespoons panko

½ teaspoon salt

1 ½ teaspoon white pepper

½ pound lean ground pork

½ pound lean ground beef

½ cup sweet Thai chili sauce

4 sweet Hawaiian hamburger buns, toasted

1 cup fried wonton strips

In a medium mixing bowl stir together the cream cheese, green onion and white pepper. Gently stir in the crab meat until evenly mixed and place in the fridge to chill.

In a separate medium mixing bowl gently toss the napa cabbage, green onion, cilantro and jalapeno slices together.

Heat the oil in a large cast-iron skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the soy sauce, sesame oil, garlic and ginger and sauté for 2-4 more minutes. Place the sautéed mushroom mixture in a large mixing bowl and set aside to allow them to cool. 

To the large mixing bowl with the chopped sautéed mushrooms, add the panko, salt, white pepper, ground pork and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat a large cast-iron skillet over medium high heat, add patties to pan and cook 5 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 5 minutes. Brush the patties with the sweet Thai chili sauce. 

To serve spread the remaining sweet Thai chili sauce on both sides of the toasted buns. Top each bottom bun with the cabbage mixture, a mushroom burger patty, some wonton strips, a scoop of the crab Rangoon mixture, more wonton strips, and the top bun. Serve immediately. 

Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw

 “Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw”

Pickle & Jalapeño Slaw:

1 1/3 cup thinly sliced cabbage

4 green onions, thinly sliced

1 large jalapeno, chopped

½ cup chopped bread and butter pickles

4 teaspoons pickle juice

¼ cup mayonnaise

½ teaspoon garlic salt

Blended BBQ Burger:

2 Tablespoons vegetable oil

12 ounces white button mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 Tablespoon BBQ seasoning rub

1-pound ground chuck

8 slices Texas Garlic Toast 

4 slices red onion

2 cups shredded leftover BBQ brisket, warmed

1/3 cup barbecue sauce

In a large mixing bowl, toss together the cabbage, green onions, jalapeno, pickles, pickle juice, mayonnaise and garlic salt. Set he mixture in the fridge to chill.

Heat 1 Tablespoon oil in a large nonstick skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the garlic and sauté for 2-4 more minutes. Place sautéed mushrooms in a large mixing bowl and set aside to allow them to cool. 

To the large mixing bowl with the chopped sautéed mushrooms, add the Worcestershire sauce, BBQ seasoning and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat the remaining Tablespoon of oil in the pan. Once oil is hot add patties to pan and cook 5-7 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 3 minutes. 

Toast the Texas Toast, following the package directions, until nicely golden brown and crisp.

To assemble the burgers, place an equal amount of slaw on 4 toast slices. Top with sliced red onion, a burger patty and shredded brisket. Drizzle with barbecue sauce and top with the remaining toast slices. Serve immediately. 

This is my entry for the Blended Burger Contest put on by the Mushroom Council and Food Network

Grilled Spinach Feta and Kalamata Chicken Patties with Creamy Harissa Sauce

This is my second entry for the Stella Rosa wines recipe contest and it is a stunner! Super simple to make, only 12 ingredients and BIG on flavor! Lean ground chicken is packed with fresh spinach, crumbled feta and kalamata olives then grilled and served with grilled lemon and a spicy creamy sauce. What's not to love?! 

These are fabulous as-is but equally good next to a salad, with rice or wrapped in a tortilla. I always make the mixture and form the patties in the morning and place them on a wax paper lined cookie sheet so they're ready to be cooked when we are but they're so quick to throw together they can easily be made and cooked in less than 30 minutes!

If you're not familiar, harissa is a North African chile paste that happens to be one of my favorite new finds! If you can't find it, no worries, just sub sriracha or chili garlic paste but I promise you, if you make the effort to get some it'll be well worth it!  

Grilled Spinach Feta and Kalamata Chicken Patties with Creamy Harissa Sauce

4 cups fresh spinach, finely chopped 

1 cup feta cheese crumbles 

½ cup diced kalamata olives 

2-pounds ground chicken 

1 teaspoon garlic salt 

1 teaspoon pepper 

1 Tablespoon harissa 

½ cup marinated roasted red bell peppers 

½ teaspoon cumin 

1/3 cup mayonnaise 

1/8 cup Greek yogurt 

1 lemon 

Heat a gas grill to medium high heat.

 In a large mixing bowl, combine the spinach, feta, olives, ground chicken, garlic salt and pepper. Form into 8 equal sized patties and set on a parchment paper lined cookie sheet to chill in the fridge.

 In a mini food processor or blender puree the harissa, roasted red bell peppers, cumin, mayonnaise and Greek yogurt until smooth. Set in the fridge to chill.

 Slice the lemon in half and place on the hottest part of your grill, cut side down. Allow the lemon halves to get well charred and remove from the heat. Place the patties on the grill, cover and allow to cook 5-6 minutes, flip and continue to cook for 4-5 minutes, or until patties are fully cooked through.

 Squeeze the grilled lemon over the patties and serve with dipping sauce.

Mardi Gras Menu

Do you ever find yourself sitting at home scrolling through pictures of a vacation that just passed and really wishing you could go back and do it all over again? That's what I've been doing this week missing Mardi Gras and all the food from home. So on this dreary day I' dreaming of crawfish, parades, muffulettas, daiquris and gumbo.

Today I'm posting my favorite Mardi Gras themed dishes just in case you can't make it to NOLA but still want to celebrate with a great meal!

Muffuletta Egg Rolls - a crispy crunchy shell stuffed with cheese, olives, salami, ham and olives

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries - 

Chicken Andouille and Tasso Gumbo - This dish was the first recipe I ever entered into a contest and competed in and is at the top of the list of my family's favorites! If you can't find tasso feel free to use your favorite smoked sausage and I frequently sub turkey for chicken for an equally delicious version!

Cajun Fish Taco Tostadas with Mardi Gras Slaw and Remoulade Sauce   - Fish taco flavors and texture as an easy to assemble tostada- what's not to love?!

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce - this one is insane y'all! Pralines, Blackening seasoning and a spicy creamy Remoulade sauce all piled on a burger? Yum!

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries - I love literally everything about this dish. I adore stuffed artichokes, Muffulettas, fried green tomatoes and remoulade sauce.  Bonus points for being vegetarian too! 

Five Bean Salad Mini Muffulettas

Mini-letta Swirls - These easy Puff Pastry Swirls are the perfect appetizer! Provolone, prosciutto and salami all topped off with that olive salad that I love so much! 

Crawfish Remoulade Campanelle with Succotash Salsa and Crispy Andouille

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce

When I saw the ad for the Johnsonville Tailgate Throwdown I knew I had to enter! The prize is 2 tickets to the SEC Championship Game and since we all already know that LSU will be playing in it this year I really think I'll win the best wife of the year award if I win this and get to bring my husband with me! So please cross your fingers and send me some good luck and prayers that this burger gets us there! If you'd like to vote for my burger and check out the rest of the competition follow this link: HERE

I took Johnsonville Grillers Steakhouse Onion Burger Patties and coated them with a spicy praline dust, placed them on a toasted Hawaiian style bun with bacon and a quick remoulade sauce and topped it off with a spicy pickled okra spear!

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce

1 (2 ounce) pecan praline, chopped

1 ½ teaspoons creole blackened seasoning blend

1 teaspoon cayenne pepper

1/2 cup mayonnaise

1 Tablespoon creole style mustard

1 Tablespoon hot sauce

1 Tablespoon chili sauce

1/2 teaspoon garlic powder

2 teaspoons lemon juice

1 package(24 oz) Johnsonville Grillers Steakhouse Onion Patties

12 slices pre-cooked packaged bacon

6 Hawaiian style hamburger buns

12 thinly shaved red onion slices

6 large leaves green leaf lettuce

1 small jar spicy pickled okra

1 bag spicy Louisiana style potato chips

Heat a gas grill to medium-low heat.

Combine the praline, blackened seasoning blend and cayenne pepper in a small food processor and pulse until the mixture is fine crumbs.

In a small bowl stir together the mayonnaise, mustard, hot sauce, chili sauce, garlic powder and lemon juice.

Place the burger patties on the grill, close the lid and cook for 7 minutes. Open the grill, flip the patties over and sprinkle each with the pecan praline mixture. Lay the bacon pieces on the top rack of the grill, close the lid and cook for 5 more minutes.

Lightly toast the buns, watching carefully to prevent burning. Remove the buns, burger patties and bacon from the grill.

To assemble the burgers spread each grilled bun side with the remoulade sauce. Top each bun bottom with the onion, lettuce, 2 slices bacon, burger patties and bun tops. Skewer with a piece of okra and serve with chips.

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!

Summer Grilling

Right now, Pepperidge Farm is hosting a contest called 

"Respect The Bun Summer Grill Off"

They're looking for the most delicious cook-out worthy burgers and hot dogs using their buns and the winners will get $10,000! I shared all of my entries from last year HERE and today, I'm sharing all of the entries I created for this year. I'm really hoping that one of them catches the judges eyes!
Which one would you pick?

Chicago Dog Burgers - “drag it through the garden” Chicago style! This all beef grilled burger is loaded down with yellow mustard, hot dog relish, fresh tomato slices dusted with celery seed, diced onion and pickle slices. All this goodness is served on a toasty @pepperidgefarm Onion Hamburger Buns with Poppy Seeds and topped with a sport pepper! 

Greek Salad Burgers – I took Onion Hamburger Buns and lightly spread them with butter, dusted them with Greek Seasoning and broiled them until light brown and toasty. Layer it up with a creamy feta cheese mayo, shredded lettuce and red onion. A perfectly grilled all beef burger is then stacked with fresh tomato and cucumber slices, kalamata olives and jalapeno hummus! 

The Dragon Roll Dog – I took Top Sliced Hot Dog Buns and lightly toasted them, added a perfectly grilled hot dog and then loaded it down with everything from our favorite spicy sushi roll! Fresh jalapeno rings, krab salad, crunchy cucumber, crispy tempura bits, sriracha mayo and sesame seeds

Jalapeno Popper Dogs-  I took Top Sliced Hot Dog Buns lightly toasted them, and filled them with all the flavors of your favorite spicy bar snack! A crispy bacon wrapped hot dog is topped off by jalapeno slices, crispy fried jalapenos and it’s all cooled down by a creamy chive and onion cream cheese 

Fried Pickle Dogs -At my house, we are pickle fanatics. Dill, sweet, bread and butter and most definitely fried! So why not make those the main event? Grilled all beef hot dogs topped with relish, fried pickles and ranch dip all piled on a golden potato hotdog bun! 


Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux! 

Summer Burger Roundup

Right now, Pepperidge Farm is hosting a contest called 

"Respect The Bun Summer Grill Off"

They're looking for the most delicious cook-out worthy burgers and hot dogs using their buns and the winners will get $10,000! This is the second year I'm entering and I thought it would be fun to look at all of my entries from last year and re-live the deliciousness all over again.

The Cobb Salad Burger

Bacon, hard boiled eggs, blue cheese, avocado; I'm all in.

As amazing as this burger combo is, I think the real star of the show on this beauty is the Ranch Butter Buns. Yep, you read that right- Ranch. Butter. Buns.

 The Italian Sub Burger

I topped a perfectly grilled burger with all of the goodies you'd find on an Italian Sub; peppered salami, ham, melty provolone cheese, a sweet and spicy cherry pepper spread and tons of fresh crunchy veggies. As delicious as all of that is, I didn't forget the bun. I brushed it with Italian Vinaigrette and toasted it. Kinda like an Italian crouton. Sooooo good!

Ham & Swiss Slider Burgers

Have you ever tried those baked slider sandwiches before with the sweet and sticky glaze, ham and melty cheese? They are absolutely decadent and delicious and I think I just raised the bar by making them into burger sliders!

Eggplant Parm Italian Sausage Burgers

 All the flavors of a big Italian Sunday supper loaded into a toasty garlic parmesan bread bun!

Mexican Street Corn Burgers

A turkey burger patty flavored with taco seasoning, a zesty jalapeno cilantro mayo spread, bacon, creamy lime roasted corn salad and crispy corn chips all piled on a toasted pillowy potato bun

Ok, I want to know.......which one is your favorite?

#RespectTheBunPromotion

Beyond the Burger and Fries

Happy Friday!! I woke up to some pretty awesome news- my Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries WON the Hellmann's Beyond the Burgers and Fries contest and $750!!! I am so thrilled that the judges liked my dish and chose it among all of the other entries. Usually I don't get to hear judges feedback but along with the announcement they included this:

"The judging for this one was tough. The quality of entries was higher than we have seen before. 

The judges loved the tangy and sweet combination of the tartar and ketchup in the remoulade creating a sauce for multiple uses. The cajun inspired dish was unexpected and simple to make using real, natural ingredients."

How cool is that?!

 The competition in this contest was fierce and really challenged me to bring my best ideas to the table. Here re all of the entries that I submitted:

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries

Cheeseburger Waffle Fry Mini Frittatas

Cheeseburger and Tots Benedict Stackers

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries

 Hellmann's is hosting a "Beyond the Burgers and Fries" contest and this is my final entry! This is my meatless spin on a classic New Orleans sandwich- the Muffuletta. Instead of layers of deli meats, I made a stuffed artichoke patty, topped it with melty provolone cheese, olive relish, fresh lettuce and remoulade sauce. In place of the fries? Fried green tomato fries, of course! 

Perfect for dipping in the extra remoulade sauce!

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries

1 cup giardiniera, drained

1 cup green olives with pimentos

1 cup black olives

2 ½ Tablespoons minced fresh parsley

4 teaspoons zesty Italian salad dressing

3 (14-ounce) cans artichoke hearts, drained and chopped 

2 large eggs, lightly beaten 

1/2 cup chopped roasted red bell pepper 

2 green onions, sliced thinly 

1 cup breadcrumbs

3/4 cup Hellmann's mayonnaise 

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard 

½ teaspoon salt 

¾ cup Hellmann’s Tartar Sauce

2 Tablespoons Hellmann’s Ketchup

2 Tablespoons chili garlic sauce

2 Tablespoons butter

6 slices provolone cheese

1 ½ cup shredded lettuce

6 onion hamburger buns, toasted

Coarsely chop the giardiniera, green olives and black olives. Add the chopped vegetables to a medium mixing bowl along with the parsley and salad dressing. Stir to combine and set aside.

Lay the artichokes out on a clean dish towel and squeeze liquid from artichokes, until artichokes are well dried. Place artichokes, eggs, roasted red bell pepper, green onions, breadcrumbs, mayonnaise, Worcestershire sauce, Dijon mustard and salt in a large mixing bowl and stir gently until thoroughly combined. Mold into 6 even sized patties on a parchment paper lined cookie sheet. Cover and chill for at least 30 minutes or up to 2 hours.

While the burger mixture is chilling make the remoulade sauce. In a small bowl whisk together the tartar sauce, ketchup and chili garlic sauce. Set in the fridge to chill.

Heat the butter in a large cast-iron skillet or non-stick griddle over medium-high heat. Cook the burgers for about 3-5 minutes. Flip the patties over and top with the cheese slices. Continue to cook about 5 minutes more, until the patties are cooked through and the cheese is melted. 

To assemble, spread the toasted burger buns lightly with some of the remoulade sauce. Top each burger bun bottom with shredded lettuce, an artichoke cake, olive salad mix and the top bun.

Fried Green Tomato Fries

2 cups yellow cornmeal

1 cup panko bread crumbs

1 cup all-purpose flour

1 teaspoon pepper

1 1/2 teaspoons salt

2 cups buttermilk

6 cups vegetable oil, for frying

4 medium green (unripe) tomatoes, cut into ¼-inch-thick matchstick

In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the salt. Pour the buttermilk in a shallow dish.

In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.

Working in batches dredge the tomato fries first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato fries in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon and allow to drain on a wire rack.

 #Hellmanns #beyondburgerandfries #ContestEntry  

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries

I went Beyond The Bayou with my Burger and Fries entry this time! My Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries are a delicious combo of Cajun inspired flavors. The shrimp burgers are crispy on the outside, juicy on the inside and they get a kick from my spicy shortcut Remoulade sauce - made from Hellmann’s tangy Tartar Sauce and naturally sweet Hellmann’s Ketchup. This quick and easy sauce goes on the burger and is your dip for an unexpected side dish. Okra fries! Roasted to a crispy perfection, you’ll keep reaching for more!

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries

1 pound peeled and de-veined medium shrimp

1/3 cup roasted garlic flavored panko breadcrumbs

1 teaspoon lemon zest

1/2 teaspoon Cajun blackening seasoning 

2 cloves minced garlic 

2 green onions, thinly sliced

1 egg 

¾ cup Hellmann’s Tartar Sauce

2 Tablespoons Hellmann’s Ketchup

2 Tablespoons chili garlic sauce

1 pound fresh okra

2 Tablespoons canola oil

½ teaspoon Cajun blackening seasoning

2 Tablespoons butter

4 onion hamburger buns, toasted

4 lettuce leaves

4 slices red onion

4 slices tomato

Pre heat the oven to 400 degrees.

To make the burger patties coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon zest, Cajun seasoning, garlic, green onion and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 20 more minutes.

While the burger patties are chilling make the remoulade sauce. In a small bowl whisk together the tartar sauce, ketchup and chili garlic sauce. Set in the fridge to chill.

Slice each okra pod in half lengthwise. In a large mixing bowl, toss the okra with the canola oil and Cajun blackening seasoning until evenly coated. Lay the okra on a large foil lined baking sheet and place in the oven for 20 minutes. 

Heat the butter in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. 

To assemble, spread each bun top and bottom with remoulade sauce. Place lettuce, red onion, tomato, a shrimp burger patty and a bun top on each bun bottom.

Pour the remaining remoulade sauce into a small bowl and serve with the okra fries and assembled burgers.

#Hellmanns #beyondburgerandfries #ContestEntry 

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

I have been having so much fun re-inventing Burgers and Fries for Hellmann's and I truly think this entry right here might be one of the best things I've ever made. I'm afraid to put that thought out there, because I have a habit of winning with recipes I'm doubtful of and bombing with entries I think are a shoe in so fingers crossed I haven't jinxed myself!

This is what happens when 7 Layer Dip and Cheeseburgers have a baby. My twist on the classic party favorite is quick to throw together, can be made ahead of time and gets bonus points for being gluten free. Hellmann’s Classic Burger Sauce, cheddar and cream cheese are the base for this easy layered party dip. Topped with all the traditional burger toppings we all love and drizzled with a bit of sweet heat from Hellmann’s Spicy Dipping Sauce – you might want to make a double batch! Ditch the boring bun and serve with wedge fries as the dipper to scoop up each layer and get ready to dig in!

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

1 bag (32 ounce) frozen wedge fries

1 cup shredded sharp cheddar cheese

1 (8 ounce) package cream cheese at room temperature

1/3 cup Hellmann’s Classic Burger Sauce

1 cup chopped cooked hamburger patty

½ cup diced tomato

½ cup diced pickle

1/3 cup diced onion

½ cup chopped lettuce

2 ½ Tablespoons Hellmann’s Spicy Dipping Sauce

 Cook fries according to package directions.

In a small mixing bowl combine the shredded sharp cheddar cheese, cream cheese and Hellmann’s Classic Burger Sauce until smooth. Spread into the bottom of a glass pie dish or 9-inch square pan. Sprinkle with the chopped hamburger, tomato, pickle, onion and lettuce. Drizzle the Hellmann’s Spicy Dipping Sauce over the top and serve with the crispy fries to dip.

 

#Hellmanns   #beyondburgerandfries    #ContestEntry

Be sure to follow along on Instagram to see all of the entries I've created so far!!