Classic Juicy Hamburger Recipe

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers to they are tender and juicy!

What to do with that ground beef?  If you’re not using it all for this delicious burger recipe, try our ground beef recipes including Empanadas, Beef Stroganoff, Taco Soup, and Cottage Pie.

You can search the web and find all sorts of burger recipes, but when it comes to making a classic, no-frills, juicy hamburger, all you need is good quality meat, and a good burger seasoning. There’s no need for fillers like eggs or breadcrumbs. I’ll walk you through the simple steps to how to prepare, season, and cook the burgers, plus make-ahead and freezing instructions.

What type of meat is best?

The quality and fat content in the meat used in your burger will make all of the difference! When choosing the best kind of meat for hamburgers, choose ground chuck over ground beef. Ground chuck is the best type of meat for hamburgers and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef from many different cuts. For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.

You could use ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). A 90/10  mix can result in a dry hamburger, but if it’s all you have on hand you could add chopped bacon, or a tablespoon of olive oil. 

Burger Seasoning:

Hopefully your pantry is already stocked with the spices you need to make this simple burger seasoning!

  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

Mix all spices together and if not using immediately, store in an airtight container in a dark cool place for several months.

All of the ingredients needed to make a hamburger next to a plate with formed burger patties.

Toppings:

  • Cheese: cheddar cheese, or your favorite kind.
  • Lettuce leaves.
  • Tomato: beefsteak tomatoes are preferred, but any will work.
  • Onion: Red or white onion, thinly sliced.
  • Pickle slices.
  • Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce.

How to Make a Perfect Hamburger:

1. Prep seasoning.  Combine all spices in a bowl. Set aside.

2. Form patties. Divide ground chuck into 6 equal portions and gently form into 1/2 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.

3. Grill. Just before cooking, sprinkle seasoning over the patties, then place 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 the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking.

Two process photos of hamburger patties cooking on a grill, then cheese added, melted on top.

4. Serve. Remove patties to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

To Cook Burgers on the stove:

Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F.

How to tell when your burger is done:

The cooking temperature recommendation for burgers of medium doneness is 160 degrees F. If you don’t want to use a thermometer, here’s a rough estimate for how long to cook burgers on each side.

  • 2-3 minutes for medium rare
  • 3-4 minutes for medium (preferred)
  • 5-6 minutes for well done 

Pro Tips for Juicy Hamburgers:

  • Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
  • Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
  • Don’t press down or move them around as they cook.
  • Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
  • Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.
  • Allow meat to rest after cooking.

A hand holding up a cheeseburger, ready to take a bite.

Make Ahead And Freezing Instructions:

To make ahead:  Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap.

To freeze: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Serve Burgers with:

  • Potato Salad
  • Pasta Salad
  • Fruit Salad
  • Regular or Sweet Potato Fries
  • Chips
  • Salad
  • Veggie tray
  • Baked Beans
  • Corn on the Cob

Looking to make your burger healthier? Skip the bun and serve it in a lettuce wrap, or try my veggie burger or black bean burger!

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A hamburger in a sesame bun with cheese, tomato, lettuce, onion and pickle.

Print
Add to Collection Go to Collections

Hamburger recipe

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 293kcal
Author Lauren Allen

Ingredients

  • 1 ½ pounds ground chuck (80/20)*
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Toppings:

  • 6 buns , toasted, if desired
  • 6 slices cheddar cheese , or your favorite cheese
  • 6 Lettuce leaves
  • 1 Beefsteak tomato , sliced
  • 1/2 of a Red or white onion , thinly sliced
  • 6 Pickle slices

Instructions

  • Make burger seasoning by combining all spices in a bowl. Set aside.
  • Divide ground chuck into 6 equal portions and gently from into 1/2 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.
  • Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place 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 the beef reaches 160 degrees F.
  • Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

Notes

Meat: The quality and fat content in the meat used in your burger will make all of the difference! Ground chuck is preferred for burgers, and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef many different cuts. You could substitute ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.

Make ahead Instructions:  Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap.

Freezing Instructions: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Pro Tips:

  • Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
  • Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
  • Don’t press down or move them around as they cook.
  • Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
  • Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.
  • Allow meat to rest after cooking.

Nutrition

Calories: 293kcal | Carbohydrates: 1g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 464mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Calcium: 23mg | Iron: 2mg

Nutritional label does not include bun and toppings.

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Classic Juicy Hamburger Recipe appeared first on Tastes Better From Scratch.

Quick easy noodles masala recipe, homemade noodles masala

That is temper and sautee onion and make it. She used to make it and pack it, early in morning (Along with lunch packed too) when I leave to hostel so that I can have it before going to class. It used to be divine. Never ate maggie as such, it is always upma version. But Aj doesn’t like anything in his noodle. Just plain one. Some how stopped him eating it when the controversy rose about harmful ingredient in it.

Never thought to attempt the masala at home during that time even though many videos and recipes popped that time. Now, after reading

Ingredients

  • 1 tbsp + 1 tsp sambar powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Corn starch white corn flour
  • 1/2 tsp ginger powder
  • 1/2 tsp sugar
  • 1/4 tsp amchoor powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp fennel seeds powder optional
  • 1/4 tsp black pepper powder

Instructions

  • In a mixing bowl, add all ingredients and mix well.
  • Store in an airtight container. use upto 1 month.
  • Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Video

Notes

  • According to the sambar powder you use, the flavour also varies.
  • Avoid the sambar powder with kopra/ coconut in it.
  • I liked the addition of a little bit of fennel seeds powder in my masala as my sambar powder doesn’t have fennel in it.
  • You must use onion powder and garlic powder. Ginger powder can be skipped.

Noodles masala method:

  1. In a mixing bowl, add all ingredients and mix well.
  2. Store in an airtight container. use upto 1 month.
  3. Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Use this in noodles, upmas and I have made semiya upma with this and it is a

The post Quick easy noodles masala recipe, homemade noodles masala appeared first on Raks Kitchen.

Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!

Portobello mushrooms are an amazing ingredient that will be the star of any recipe.  Try Grilled Honey Balsamic Portobello Mushrooms or Southwest Sausage and Egg Stuffed Portobello Mushroom for more of the intense portobello flavor created with simple to follow recipes.

Grilled Portobello Burgers

Grilled Portobello Burgers are so satisfying!  They have all the delicious meaty texture you would expect from a burger plus the savory and tangy taste of the marinated mushroom is just right. After they soak in the marinade, the mushrooms are so tender and flavorful.  Layer them with cheese and extra veggies then top with a soft toasted bun for the perfect vegetarian burger!

Portobello mushrooms are super easy to grill because they grill so quickly!  In just 5 minutes per side, they make a quick and amazing dinner.  The flavor from the smoky grill enhances their incredible taste and makes them irresistible!  This recipe is a MUST try dinner your family will go crazy over.

Burger Ingredients:

These ingredients come together to make the most amazing savory marinade.  The flavors absorb all throughout this portobello burger making it juicy and tender.  It tastes so amazing and is an easy meal for your family to enjoy any night of the week!

  • Olive oil: Seeps into the skin and takes the marinade flavors into the mushroom as it sits.
  • Melted Butter: Rich flavor that soaks in with the marinade.
  • Garlic Cloves: Minced
  • Balsamic vinegar: An acidic ingredient that will help tenderize the portobello mushroom.
  • Soy sauce: Savory liquid flavoring in the marinade.
  • Honey: Adds a bit of sweetness to the marinade.
  • Salt and Pepper: To taste!
  • Hamburger Buns: Toast the bun for a couple of minutes on the grill to create the perfect texture.
  • Optional Toppings: Cheese, arugula, tomato, red onion, mayonnaise

Grilling Mushrooms:

Grilled portobello burgers are super easy to make!  Whisk together the marinade and in just 10 minutes you are ready to grill.  In less than 30 minutes you can have dinner on the table!  The simplicity of this recipe makes it perfect for a quick weeknight meal, but it is impressive enough to choose when entertaining too!

  1. Whisk: In a small bowl whisk together olive oil, butter, garlic, soy sauce, sugar, and salt and pepper.
  2. Prepare mushrooms: Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9×13 inch pan.
  3. Marinate mushrooms: Add the marinade and soak for 10 minutes.
  4. Grill: Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes.
  5. Serve: Remove from grill and put on a bun with favorite toppings.

Steps to make grilled portobello mushrooms.

How to Serve Mushroom Burgers:

Grilled portobello mushroom burgers can be plated as a sandwich complete with bun and side.  In burger form, it makes the perfect vegetarian option at a cook out.  Or, put the marinated portobello on top of a regular ground beef burger for mega flavor!  Another great way to serve your grilled portobello mushroom is as a steak with no bun for a tasty low-carb and meatless version.

    • Great sides: Fries are a classic choice with any burger and this portobello burger is no exception! Garlic Sweet Potato fries are my favorite!
    • Toppings: Cheese, arugula, tomato, red onion, and mayonnaise are great toppings to start with!
    • Sauce: Spread pesto or garlic aioli all over your toasted bun or your make your favorite dipping sauce.
    • Cheese: Different types of cheese will give this burger a different personality. A sharp cheddar would be fantastic but really any melting cheese gives this burger the perfect ooey gooey element it needs.
    • Double stack: Double stack the mushrooms with an extra layer of cheese for a more hearty burger that will satisfy even the biggest appetite.

Portobello mushrooms cooking on a grill pan.

Storing Portobello Burgers:

This family favorite is easy to store for amazing leftovers!  Once the mushrooms have cooled completely store in an air tight container or resealable plastic bag within 2 hours.  They will be good for 3 to 5 days in the refrigerator.  If you don’t plan to eat the leftovers right way, the best way to save these is in the freezer.  By storing them in the freezer, they are able to be used for up to a year!

  • To thaw: The best method of thawing is in the refrigerator overnight.  However, if you are in a rush you can thaw them in cold water or in the microwave.  If you thaw in the refrigerator you have 3 to 4 days to use them.  When doing a quick thaw use immediately and to not re-freeze.

Layering portobello mushrooms in a hamburger bun with tomato, arugala, and onion.

More Mushroom Recipes to Try:

  • Garlic Balsamic Mushrooms
  • The Best Mushroom Risotto
  • Honey Balsamic Garlic Mushrooms
  • Garlic Mushroom Noodles
  • Creamy Balsamic Mushroom Bacon Chicken

Print

Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!
Course Dinner, Main Course
Cuisine American
Keyword burgers, grilled burger, grilled portobello burgers, portobello burger
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Burgers
Calories 210kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon Olive oil
  • 1 Tablespoon Melted Butter
  • 2 Garlic Cloves minced
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • salt and pepper
  • portobello mushroom
  • 4 hamburger buns

Optional Toppings:

  • cheese
  • arugula
  • tomato
  • red onion
  • mayonnaise

Instructions

  • In a small bowl whisk together olive oil, butter, garlic, soy sauce, honey, salt and pepper.
  • Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9×13 inch pan. Add the marinade and soak for 10 minutes.
  • Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes. Remove from grill and put on a bun with favorite toppings.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 496mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

 

 

 

A hand holding a finished portobello burger.

Jasmine Rice

You’ve been cooking Jasmine Rice wrong your whole life! Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice to be fluffy rather than gummy.  Use just 1 1/4 cups water for every 1 cup of rice.

Use for all things Thai – and anything really. It’s just a really great rice!

How to cook Jasmine Rice

Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and Thai Red Curry.

It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!

The BEST Pineapple Fried Rice! Thai version.

The secret for how to cook jasmine rice perfectly

What most people do not know is that jasmine rice is softer than most white rice, which means you need less water in order for the rice to cook so it’s soft and fluffy, rather than gummy on the outside.

So while most rice is cooked with 1.5 cups of water for each cup of rice, for jasmine rice, it’s reduced to 1 1/4 cups of water.

Yes, 1/4 cup really makes a difference! I made a lot of overly soft jasmine rice in my life that I was never really happy with until I finally figured this out.

Water to rice ratio - jasmine rice

There is NO NEED to rinse rice!!

Busting an age old myth here – that rinsing the rice is mandatory for fluffy rice. NO it is not! I have made so much rice in my time verifying this exact fact.

Here’s what I know:

  • No rinsing – if you use 1 1/4 cups of water for every 1 cup of jasmine rice, your rice will be fluffy even without rinsing
  • If you rinse, you must reduce the water by 2 tablespoons to factor in the extra water than remains in the rice (ie 1 1/4 cups water minus 2 tablespoons)
  • If you rinse AND soak for 1 hour, you must reduce the water by 3 tablespoons (ie 1 1/4 cups minus 3 tablespoons)
  • Rinsing vs no rinsing – rinsing yields a barely noticeable marginal improvement in fluffiness. It would not be noticeable to most people;
  • Only rinse IF you buy your rice direct from a rice farm, or similar, to remove debris and anything that night remain from the processing; and
  • No need to clean if you buy retail – If you buy rice at the store in shiny plastic packets, your rice should already be clean – and that includes less starch too.

Let’s face it. Rinsing rice is a pain. For an extra 2% fluffiness, it’s just not worth it (in my humble opinion).

How to wash rice

How to cook Jasmine Rice

Once you get the rice and water ratio right, then the steps are exactly the same as cooking normal white rice and basmati rice:

  • RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
  • COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!
  • Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
  • Fluff! Use a rubber spatula or rice paddle – this stops the grains breaking (Jasmine rice is softer than most white rices).

How to cook jasmine rice

And voila! Fluffy Jasmine rice.

Freshly cooked Jasmine Rice

Use for all things Thai, Vietnamese dishes, stir fries, and use for fried rice like Nasi Goreng. Though traditionally associated with South East Asian foods, it will goes perfectly with any Asian foods, and even Indian food if you don’t have basmati rice.

And just generally for anything you want to serve with rice, whether Asian or not! – Nagi x


Watch how to make it

 

Print

How to cook Jasmine Rice (stove)

Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it’s a softer rice – only 1 1/4 cups for each 1 cup of rice. most recipes get this wrong. Rinsing is optional – it barely makes a difference to fluffiness (see comments in post). And it’s a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!

1 cup rice = 3 cups cooked = 3 to 4 servings as a side.

Course Sides
Cuisine Asian, Modern Vietnamese, Thai
Keyword how to cook jasmine rice, Jasmine rice
Prep Time 1 minute
Cook Time 12 minutes
Rest 10 minutes
Servings 3 – 4
Calories 169kcal
Author Nagi

Ingredients

  • 1 cup jasmine rice
  • 1 1/4 cups water (cold tap water)

Rinsed rice:

  • 1 cup jasmine rice
  • 1 1/4 cups MINUS 2 tbsp water

Instructions

  • No rinsing (my everyday method):
  • Place rice and water in a medium saucepan with a tight fitting lid. Bring to rapid simmer on medium high.
  • Turn down to low or medium low so it’s simmering gently, place lid on. Do not lift lid during cook.
  • Cook 12 minutes or until water is absorbed by rice – tilt pot then QUICKLY lift lid to check.
  • Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.

RINSED RICE (Note 3):

  • Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 – 3 more times until water is pretty clear – it will never be completely clear.
  • Drain rice in a colander, transfer to saucepan.
  • Add water. Follow cook steps above in No Rinsing.

Notes

1. Saucepan size – use a medium saucepan for up to 2 cups. For 3 cups rice+, use a pot. If lid is not tight fitting or heavy, then you may get bubble overflow – reduce heat if this happens, it will subside as water gets absorbed by rice. Clear lid is easiest – you can see what’s going on inside without lifting the lid.

2. You need simmer, if it sits there doing nothing then the rice bloats and goes gummy.

3. Rinsing – only rinse if a) force of habit you can’t break b) you bought direct from a rice farm or similar and the rice might need cleaning. Retail rice sold in packets is clean.

4. Nutrition per serving, assuming 4 servings.

Nutrition

Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg

Life of Dozer

A common sighting – Dozer trotting off ahead of me to join his friends on the beach. I get there eventually!!

Dozer-trotting-ahead-of-me

The post Jasmine Rice appeared first on RecipeTin Eats.

Pineapple Fried Rice (Thai)

There’s various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ’s and of course, with all things Thai.

Pineapple Fried Rice

Pineapple Fried Rice is of Thai origin, though there’s iterations of it all around the world. While some recipes use little more than a dash of soy sauce, this is a recipe that stays true to the Thai way and will evoke memories of warm balmy evenings in Thailand, eating at beach shack diners with your toes squidging in the sand, sipping on fruit cocktails.

Or – at rickety tables at your cheerful local Thai restaurant.

This is the rice dish that was spied on the side of the Honey Soy Chicken recipe I shared on Monday. Noticed and requested by a number of readers!

Here is the photo in question:

Plate of honey soy garlic chicken with a side of pineapple fried rice

And here’s a nice close up of the pineapple rice so you can see it in all its glory! Fluffy grains of jasmine rice, colourful veggies, sweet juicy pieces of pineapple all tossed in a savoury, slightly sweet Thai fried rice sauce.

Close up of Pineapple Fried Rice (Thai)

What goes in Pineapple Fried Rice

Here’s what you need to make Pineapple Fried Rice – the Thai way (the best way!). While it is of course best to make this with fresh pineapple when they’re ripe and at their prime, canned is perfectly acceptable (and a heck of a lot faster to prep!).

Ingredients in Pineapple Fried Rice (Thai)

3 Thai Sauce Options

The right sauce is key to making a really tasty pineapple fried rice and this recipe offers 3 options, all of which are very tasty:

  • Fish sauce + oyster sauce – truly authentic Thai, terrific caramelisation / depth of flavour. In fact, purists say it’s “illegal” to use soy sauce in Thai cooking. That if you do, it’s Chinese food not Thai!
  • Soy sauce + oyster sauce – typically thought of as Thai homestyle.
  • Soy sauce + Maggi seasoning* – commonly used by Thai restaurants outside of Thailand

* Thai Seasoning Sauce is a sauce with more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and some grocery stores, and costs around $2 for a large bottle.

Feel free to use any cookable vegetables you want. I like using colourful veggies – on theme with this tropical dish!


How to make Pineapple Fried Rice

It’s nice and quick to make – everything is just fried up in a skillet or wok. Use a large one so you can toss enthusiastically because that’s the key to reducing the sauce down and making it almost “caramelise” the rice grains which = flavour!

How to make Pineapple Fried Rice (Thai)

Skillet filled with Pineapple Fried Rice (Thai)

What to serve it with

Though this is a Thai side dish, it would be criminal to limit this it to only when serving Thai foods – or even just Asian foods!! In fact, as mentioned above, this is the very side that was depicted in Monday’s grilled Honey Soy Chicken which, despite having soy sauce in it, is the only Asian thing about it.

It’s practically a mandatory side for tropical themed menus, it will pair beautifully with Caribbean foods (like Jerk Chicken), or use it to elevate simple mains such as pan seared fish.

I’d weep with happiness if I saw it alongside a pile of sticky BBQ Pork Ribs, slices of ultra tender Beef Brisket, Sticky Chicken or any seared, grilled or baked salmon, shrimp/prawns or fish.

Here’s a little preview of some of the above mentioned – plus a few extras:

Ideas for things that go with pineapple fried rice

And one last thing – as with all fried rice dishes, while it’s best served straight out of the wok, this isn’t usually practical if you’re making multiple things on the stove or it’s part of a spread. So you’ll be pleased to know that it reheats very well in the microwave – or even covered in the oven! – Nagi x


Watch how to make it

The BEST Pineapple Fried Rice! Thai version.

Print

Pineapple Fried Rice (Thai)

Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces – all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), seafood – see in post for ideas.
Course Side Dish
Cuisine Thai, Tropical!
Keyword pineapple fried rice, Thai fried rice, thai pineapple fried rice
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 – 8 as a side
Calories 187kcal
Author Nagi

Ingredients

  • 2 tbsp vegetable oil
  • 2 garlic cloves , finely minced
  • 1/2 onion , finely chopped
  • 1/2 red capsicum / bell peppers , diced (~ 3/4 cup)
  • 1/2 cup peas , frozen
  • 3 cups day old jasmine rice , cooked (Note 1)
  • 1 1/2 cups pineapple pieces , fresh or canned drained (~ 220g) (Note 2)
  • 1/2 cup green onion , sliced

Sauce Option 1 (Base version, recommended):

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp sugar

Sauce Option 2:

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp soy sauce , light or all purpose (not dark soy)

Sauce Option 3:

  • 1 1/2 tbsp soy sauce
  • 1 tbsp Thai Seasoning (Gold Mountain)

Instructions

  • Heat oil in a wok or large non stick skillet over high heat.
  • Add garlic and onion, cook for 1 minute.
  • Add capsicum, cook for 1 minute.
  • Add peas, stir for 30 seconds.
  • Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
  • Add pineapple, stir for just 30 seconds to warm through.
  • Stir through green onions then serve!

Notes

1. Rice – fried rice needs to be made with day old rice so it’s dried out and less sticky. If you try to make it with fresh rice, it comes out a gluey mess.

Pineapple Fried Rice Emergency?? Cook rice, spread out on tray and let it cool. Freeze 1 hour, then thaw = “day old rice” ready to make fried rice!

Handy tip – keep bags of cooked rice in the freezer. It’s perfect for making fried rice (defrost from frozen in microwave about 3 minutes on high per 2 cups of cooked rice).

2. Pineapple – of course this is best made with fresh pineapple but canned will do in a pinch. You’ll need a 440g/14oz can of pineapple pieces (or slices, then chop), drain then use about 3/4 of the can (can weight includes the juice).

3. Sauce Options:

  • Fish sauce + Oyster Sauce (base recipe) – the version that purists say is “real” Thai fried rice because if you use soy sauce, it makes it Chinese (or other Asian)
  • Soy Sauce + Oyster Sauce – more akin to Thai home cooking
  • Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.

All are delicious, that I promise you!

4. Nutrition per serving, assuming 6 servings.

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 176mg | Fiber: 2g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 40mg | Calcium: 27mg | Iron: 1mg

Life of Dozer

The local Pet-O is like Disneyland for dogs – they hoon around the warehouse in a tizzy of excitement over the smell of treats and dog food, not to mention toys, toys, everywhere…

But Dozer? He’s figured out the best place to be is behind the counter. That’s where the shop assistants reside who dole out the seemingly endless supply of dog treats. “It’s his payment for helping!” they declare.

Hmmph. He seems to be getting “paid” a LOT more than he’s helping (negative contribution, it seems to me!).

Dozer serving customers at the pet shop

 

The post Pineapple Fried Rice (Thai) appeared first on RecipeTin Eats.

S’mores Cookies

I can’t think of a more fun and delicious mash-up then S’mores Cookies! The chocolate, marshmallow and graham cracker flavor combination you love, transformed into a delicious, chewy cookie.

Out of all of the cookie recipes on my website, these S’mores cookies definitely rank near my very top favorites, along with Pumpkin Chocolate Chip Cookies and Snickerdoodles.

What are S’mores Cookies, you ask? The base of the cookie dough is the most delicious, soft and chewy graham cracker chocolate chip cookie, with chocolate chips and mini marshmallows mixed into the batter. Dare I say it, I prefer these to regular campfire s’mores! Seriously people, these are GOOD!

How to make S’mores Cookies:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix.
  • Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in marshmallows and chocolate.

A mixing bowl filled with s'mores cookie dough next to a baking tray lined with cookie dough balls, ready to bake.

  • Scoop dough into heaping 1 1/2 inch size balls and place on prepared baking sheet, a few inches apart.
  • Bake for 10-12 minutes or until they look just set, (not shiny/doughy on top). Remove from oven– they will continue to set up as they rest on the hot baking sheet– and allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Five cookies on parchment paper on a baking sheet, next to a glass of milk.

Make ahead and Freezing Instructions:

To make ahead: S’mores cookie dough can be made up to 3 days ahead of time, stored in the fridge.

To freeze: The cookie dough can be frozen for up to 3 months or the baked cookies, can be frozen (once cooled) for up to 3 months. Thaw on the counter microwave for a few seconds until warm.

Looking for more awesome dessert recipes? Try these:
  • S’more Cookie Bars
  • Perfect Chocolate Chip Cookies
  • German Chocolate Cake
  • Snickerdoodles Bars
  • Mississippi Mud Brownies 

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Close up of S'mores cookies on a baking sheet.

Print
Add to Collection Go to Collections

S’mores Cookies

I can’t think of a more fun and delicious mash-up then S’mores Cookies! The chocolate, marshmallow and graham cracker flavor combination you love, transformed into a delicious, chewy cookie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 151kcal
Author Lauren Allen

Ingredients

  • ¾ cup butter , room temperature
  • 1/2 cup granulated sugar
  • ½ cup light brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 1/4 cup graham cracker crumbs (about 8 or 9 whole graham crackers, crushed)
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 (1.5 oz) Hershey’s chocolate bars chopped
  • 1 cup semi-sweet chocolate chips
  • 1 heaping cup mini marshmallows

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix. 
  • Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in marshmallows, chocolate chips and chocolate chunks.
  • Scoop dough into heaping 1 1/2 inch size balls and place on prepared baking sheet, a few inches apart.
  • Bake for 10-12 minutes or until they look set, (not shiny/doughy on top). Remove from oven (they will continue to set up as they rest on the hot baking sheet) and allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

Make ahead Instructions: S’mores cookie dough can be made up to 3 days ahead of time, stored in the fridge.

Freezing Instructions: The cookie dough can be frozen for up to 3 months. Thaw overnight in the fridge, or bake from frozen, just add a few minutes to the bake time. The baked cookies can be frozen (once cooled) for up to 3 months. Thaw on the counter microwave for a few seconds until warm. Adapted from From here

Nutrition

Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 131mg | Potassium: 30mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 11mg | Iron: 0.6mg

Adapted from here.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2015. Updated June 2020 with process photos and additional tips.

The post S’mores Cookies appeared first on Tastes Better From Scratch.

The Dirty Coffee: Poop In A Cup

This post is long overdue! We had coffee at The Dirty Coffee in Tagaytay in December 2019, I so wanted to blog this but things got busy and then the pandemic happened. Of course, all establishments temporarily closed their stores. Ngayon, some restaurants and coffee shops are opened and are accepting take-out and deliveries. I think The Dirty Coffee is selling their coffee in shopee and is now open for take-out and delivery. So I’m sharing my experience with you because you might wanna try Civet Coffee yourself.

A few years ago, I heard about Civet Coffee (or Kopi Luwak) and made a metal note not to try this coffee even though it’s one of the most expensive.

Why? Because I don’t like the feeling of drinking something that already came out of another being’s intestines. Yuck lang, diba? But I changed my mind because I realized how much I love coffee and life is too short for me not to try this coffee.

What is Civet Coffee?

Civet Coffee comes from the partially digested coffee cherries, that has been eaten and  defecated by the Asian Palm Civet (o Musang). Kaya ito tinawag na civet coffee. The coffee cherries are fermented as they pass through a civet’s intestines and that’s where its flavor comes from.

You can see the photo above, the 3 stages of this coffee beans. First is the dried coffee beans that has been through the civet. Second are the cleaned roasted coffee beans. And third are the ground coffee, ready for brewing.

Look at how expensive this coffee is per cup!

Eh ang dami namin, we decided to just buy a pack of coffee and have them press it for us. A pack costs around P900+ if I can remember correctly. I think we were able to drink 6 cups of coffee and still had some left in the pack to bring home. Sulit na!

The staff offered to have a coffee demo. Watch the video below to see how it went.

Watch The Video Here:

This is my cup. (Ang ganda ng coffee cup nila no?) Syempre, may ka-partner na cake ang coffee ko.

From left to right: peanutbutter, me, Papa Sony (FIL), Mama Lucy (MIL), Kuya Jojo (husband of SIL), Bradzen, and Ate Arlene (SIL). Nasan sila Ykaie at Twinkle? Nasa car at ayaw bumaba. Matutulog daw si Twinkle at babantayan ni Ykaie.

FINAL SAY

Buti na lang I changed my mind and tried it because it really was good. It has a mild acidity and very smooth. It may be considered as”thin” coffee but I don’t mind.

The Dirty Coffee: Poop In a cup is located at Aguinaldo Highway cor Magallanes St.,Tagaytay City

The post The Dirty Coffee: Poop In A Cup appeared first on The Peach Kitchen.