Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!

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Buffalo chicken sliders are EXACTLY what you want for game day.

These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.) 

If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!

• Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
• This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.

How to Make Buffalo Chicken Sliders

Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.

Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder. (You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.)

Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.

Add the Remaining Cheese. Pile. It. ON.

Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.

Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!

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Buffalo Chicken Sliders

With ranch, Hawaiian rolls and melty cheese, these Buffalo chicken sliders are a game day winner. Bonus: they take just 20 minutes to make!

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 sliders

Calories 254kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
• 3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
• ¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
• ¼ cup ranch dressing I use a Greek-yogurt based
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella provolone, or Havarti cheese, divided
• 3 tablespoons unsalted butter melted
• 1 teaspoon Italian seasoning

Instructions

• Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
• Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
  
• In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
  
• Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
  
• Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
  
• Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
  

Notes

• TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
• TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
• TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.

Nutrition

Serving: 1slider | Calories: 254kcal | Carbohydrates: 16g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg

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Sloppy Joes are a nostalgic family favorite. My version sneaks in extra veggies for a little extra nutrition without sacrificing that kid-friendly sweet-and-tangy flavor. Stash a batch of the filling in your freezer for easy last-minute dinners!

The tastiest Sloppy Joes, ever!

My Sloppy Joe recipe tastes just like the sandwiches you enjoyed as a kid. Sweet, tangy, beefy, tomato-y, and messy but WORTH IT. 

But adding shredded carrots or sweet potatoes makes the classic even better.

Not only does it inject some more nutrients into your Sloppy Joes, it also adds sweetness since these veggies are naturally sweet. And that means you don’t need as much sugar.

• Other than those veggie additions, this is a classic recipe for Sloppy Joes, made with everyday ingredients.
• It’s also fantastic for meal prep. Cook the filling in advance and refrigerate it for a few days, or freeze it for up to 3 months.
• Serve up these Sloppy Joes with a side of Homemade Fries and you’ve got a kid-friendly dinner that you’ll actually enjoy too. (Because one can only make so many chicken nuggets and boxes of mac and cheese a week.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here’s a quick overview of the key players.

• Onion and Bell Pepper. The usual veggies! Onion and bell pepper (either green or red) add flavor and a little bit of texture.
• Carrots or Sweet Potato. The sneaky veggies! Shredded carrots or sweet potato practically melt into the filling. No one will suspect!
• Lean Ground Beef. I used 90%. Although I haven’t tested it myself, I think ground turkey would also work well.
• Seasonings. Chili powder, kosher salt, garlic powder, and ground mustard.
• Tomato Paste. This adds a robust tomato flavor, along with a little umami.
• Ketchup. To bring the sweet and tangy.
• Worcestershire Sauce. Another umami bomb! This adds lots of depth to the sauce.
• Brown Sugar. You can use light or dark.
• Red Wine Vinegar. Feel free to swap in apple cider vinegar if you’d like.
• For Serving. Hamburger Buns and sliced cheddar, pepper Jack, or American cheese if you’d like. Tangy pickled veggies are also fab on Sloppy Joes—try my Easy Refrigerator Pickles, Pickled Jalapeños for some zip and zing, or Pickled Red Onions.

How to Make Sloppy Joes

• Cook the Vegetables. Heat the oil in a skillet and cook the onion and pepper until softened, then add the sweet potato or carrot and cook that until it softens too.
• Add the Meat and Seasonings. Add the ground beef, chili powder, salt, garlic powder, and mustard to the skillet and cook, breaking apart the beef as you go. 
• Add the Tomato Paste. Once the beef is browned, add the tomato paste and cook until it darkens. It sounds like a small thing, but it’s a small thing that makes a big difference! When you cook the tomato paste, it caramelizes and develops the flavor to make your Sloppy Joes extra delish.
• Make It Saucy. Stir together the ketchup, Worcestershire, brown sugar, vinegar, and water, then add this to the skillet too.
• Simmer. Cook until the Sloppy Joe mixture reaches your desired consistency, then spoon onto buns, top as desired, and ENJOY!

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Sloppy Joes Recipe

A sweet-and-tangy ground beef filling piled inside hamburger buns, this sloppy joes recipe is made with pantry ingredients. A nostalgic family favorite!

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 sandwiches (1/2 cup filling each)

Calories 179kcal

Author Erin Clarke / Well Plated

Ingredients

For the Filling:

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion finely chopped (about 1 cup)
• 1 small green or red bell pepper 1/4-inch diced (about 1 cup), optional
• 1 cup shredded carrots or sweet potato
• 1 pound lean ground beef I used 90%
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard
• 1 tablespoon tomato paste
• ½ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon red wine vinegar
• ¾ cup water

For Serving:

• Hamburger buns
• Sliced cheddar, pepper Jack, or American cheese optional

Instructions

• In a large skillet, heat the oil over medium. Add the onion and pepper. Cooking, stirring every few minutes, for 5 minutes. Add the sweet potato and cook until it softens and cooks down, about 3 minutes more.
  
• Add the beef, chili powder, salt, garlic powder, and mustard. Cook, breaking apart the beef, until it is browned and fully cooked through and the veggies have completely softened, about 6 to 8 minutes.
  
• Add the tomato paste and cook, stirring constantly, for 1 full minute.
  
• In a large liquid measuring cup with a spout or a bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar, and water.
  
• Pour the mixture over the beef. Let simmer, stirring occasionally, until it’s thickened to your liking, about 5 minutes.
  
• To serve, spoon the mixture over the bottom buns. Add a slice of cheese (if desired) followed by the top bun. Enjoy immediately.

Video

Notes

• TO STORE: Transfer the leftover filling to an airtight container and refrigerate for up to 4 days.
• TO REHEAT: Warm in a skillet set over medium-low heat or in the microwave.
• TO FREEZE: Freeze flat in a freezer bag with the air pressed out or in an airtight container. The filling will keep up to 3 months in the freezer; thaw in the refrigerator before reheating.
• Nutritional information calculated without cheese and bun.

Nutrition

Serving: 1(of 6) | Calories: 179kcal | Carbohydrates: 13g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Potassium: 520mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3955IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg

What to Serve With Sloppy Joes

• Fries. Veg it up with Zucchini Fries or keep it classic with Steak Fries.
• Chips. You can buy a bag of chips or go the extra mile and make Air Fryer Potato Chips or Air Fryer Spicy Dill Pickle Chips.
• Salad. My Healthy Potato Salad is always a favorite, or try this Three Bean Salad.

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This fresh and vibrant Turkey Pesto Artichoke Sandwich is creamy, crunchy, and makes for the most delicious and satisfying lunch.

Fully LOADED with crisp veggies, turkey, avocado, and cheese, smeared with a high protein Greek yogurt artichoke spread, and finished with pesto, this is one of my favorite sandwiches I’ve ever made.

I can’t wait for you to try it too!

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Turkey Artichoke Pesto Sandwich

This fresh turkey artichoke pesto sandwich is layered with spinach, tomato, cucumber, avocado, and sprouts. An easy, veggie‑packed lunch that tastes like spring!

Course lunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 sandwich

Calories 596kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 slices whole wheat bread toasted
• 3 tablespoons plain Greek yogurt
• ¼ cup marinaded artichokes chopped and patted dry
• 1 green onion thinly sliced, about 1 1/2 tablespoons
• 2 slices white cheddar provolone, harvarti, Swiss…whatever you like!
• Fresh spinach
• Sliced deli turkey or chicken
• Sliced tomatoes
• Sliced cucumber
• Sprouts
• Salt and pepper
• 1 tablespoon Basil Pesto

Instructions

• In a small bowl, mix together the Greek yogurt, artichokes, and green onions. Spread over the bottom of one of the slices of bread.
• Top with the sliced cheese, spinach, turkey, tomato, cucumber, avocado, and sprouts.
• Spread the other slice of bread with pesto, then place on the sandwich, pesto-side down.
• Slice and enjoy!

Video

Nutrition

Calories: 596kcal | Carbohydrates: 42g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 103mg | Potassium: 877mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2019IU | Vitamin C: 19mg | Calcium: 592mg | Iron: 2mg

Two ingredients are all you need for this high protein, low carb Cottage Cheese Wrap! Spread cottage cheese onto a parchment-lined baking sheet, top with Parmesan, and bake until golden. You can use it as a flatbread, or fill it with any of your favorite sandwich ingredients!

The two-ingredient cottage cheese wrap that transformed my lunch.

From Cottage Cheese Pizza to Cottage Cheese Eggs, I’m beginning to wonder if there is anything cottage cheese can’t do.

I had previously made my cottage cheese wraps by blending together cottage cheese with eggs, then spreading onto a sheet and baking, but that approach required dirtying my blender, which is not something I’m in the mood to do on busy days.

Enter this two-ingredient, no blending cottage cheese wrap.

All you need to do is spread cottage cheese onto a baking sheet directly from the container, sprinkle it with Parm and pop into your oven for 20 to 25 minutes. Out pops a golden cottage cheese flatbread, ready to be filled with anything you fancy.

My current favorite filling is a Caesar salad made with romaine, diced chicken, and my favorite Caesar Dressing.

The cottage cheese wrap is golden and crunchy at the edges with a slight Parmesan flavor. It reminds me of a giant Parmesan crisp in the best possible way!

Recipe Tips and Tricks

• Use oil AND parchment paper. You don’t want the wrap to stick.
• Cool the wrap COMPLETELY. If you try to remove it too soon, it will fall apart.
• Don’t use fat free cottage cheese. You need the fat to hold the wrap together and make it taste satisfying.
• Loosen with a spatula. A thin, flexible spatula like this fish spatula is perfect for lifting your flatbread from the paper without tearing it.

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Cottage Cheese Wrap

A high-protein cottage cheese wrap made with just 2 ingredients. No blender needed! Use it as a flatbread or wrap it with your favorite sandwich fillings.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 1 wrap

Calories 500kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cottage Cheese Flatbread

• 1 cup low fat cottage cheese or full fat; do not use fat free
• 3 tablespoons grated Parmesan cheese
• oil or nonstick spray

For the Chicken Caesar Salad Filling (Yields 2 Salads)

• 1 chicken breast lightly pounded into an even thickness
• ½ tablespoon olive oil
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• Pinch ground black pepper
• 2 cups chopped romaine
• 3 tablespoons Caesar Dressing more to taste
• 2 tablespoons grated Parmesan

Instructions

• Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.
  
• Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.
  
• Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)
• In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.
  
• Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.
  

Video

Notes

• Nutrition is calculated with half the amount of the Caesar salad ingredients
• Wrap is best enjoyed the same day it is made. If you have extra break it into pieces, refrigerate, and serve over salads like “croutons.”

Nutrition

Serving: 1Caesar wrap | Calories: 500kcal | Carbohydrates: 12g | Protein: 60g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 2163mg | Potassium: 802mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4891IU | Vitamin C: 3mg | Calcium: 346mg | Iron: 2mg

Baking Hamburgers in the Oven is the easiest, tidiest way to cook them, and they turn out super juicy and tender every time! No more stovetop mess or patties sticking to the pan. And since they cook hands-free, you can use the time they’re in the oven to whip up a quick side (or invest in homemade Hamburger Buns).

Oven burgers are the best burgers.

I love Smash Burgers, but let’s be real: they make a MESS. You have the keep a close eye, and the stove (and in my case, counters and floor) are a chore to wipe clean of grease afterwards.

We love Air Fryer Hamburgers for their ease and hands-off cooking, but you’re limited by the size of the air fryer basket to only a burger or two.

For a bigger batch, the oven is the answer! To be totally honest, I was skeptical because I thought cooking hamburgers in the oven would dry them out, or that they would lack flavor since they don’t get a sear from high direct heat like grilled and griddled burgers do.

It took a few tries, but I am SO EXCITED to present to you these flavorful, juicy (NOT DRY!) baked hamburgers!

All that’s missing is the cheese, lettuce, tomato, and bun! 

Tips for Juicy Hamburgers in the Oven

Three secrets make these the best baked hamburgers in the oven.

1. Oil. Mixing a little oil into the patties keeps the meat from drying out.
2. Smoked Paprika. Adding it to the seasoning mimics the smoky flavor of the grill.
3. Don’t Crowd the Pan. Leaving space between the patties ensures they don’t end up steaming in their own juices and getting soggy.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Lean Ground Beef. I use 93% lean.
• Olive Oil. You can leave this out if you’re using 85% lean ground beef.
• . The perfect way to make hamburgers in the oven taste like something special.
• Homemade Hamburger Buns. Or keep it low carb by serving the patties in lettuce wraps or Burger Bowl style.
• Toppings. You know the drill! Cheese, lettuce, tomato, onion, ketchup, mustard, etc. Or get fancy with caramelized onions, Sautéed Mushrooms, sliced avocado, etc.

How to Make Hamburgers in the Oven

Prepare. Position racks in the upper and lower thirds of your oven and start preheating it to 400°F. Line two baking sheets with parchment paper.

Make the Ground Beef Mixture. Use your hands to combine the ground beef, oil, and seasoning. Don’t overwork it—gently mix without squeezing and smashing.

Form the Patties. Shape the patties and divide them between the baking sheets. (Yes, you could cram them all onto one, but you want space between them so they don’t steam!)

Bake. Place the pans in the oven and cook hamburgers for 8 to 10 minutes, or until the burgers reach 140 to 145 degrees F on an instant read thermometer. For even cooking, switch the pan positions halfway through the cooking time—this is when you can add the cheese too.

Serve. Rest for a few minutes after taking the hamburgers out of the oven, then slide them onto buns and add your favorite toppings. ENJOY!

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Hamburgers in the Oven

Baking hamburgers in the oven is an easy, hands-off method that yields tender, juicy patties done in just 10 minutes. Perfect for weeknights!

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 6-ounce burgers or 8 4-ounce burgers

Calories 267kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds lean ground beef I use 93% lean
• 2 tablespoons extra virgin olive oil omit if using 85% lean
• 1 batch Hamburger Seasoning
• Homemade Hamburger Buns
• Toppings of choice: cheese, lettuce, tomato, onion, ketchup, mustard, etc

Instructions

• Position racks in the upper and lower thirds of your oven and preheat to 400°F. Line two baking sheets with parchment paper.
• Place the ground beef in a medium bowl. Top with the oil and hamburger seasoning. With your hands, gently combine, then shape into patties that are about 1/2-inch thick. Divide the patties between the two baking sheets, leaving plenty of space between each (place no more than 4 patties per sheet to allow room for the juices to release.
  
• Bake the hamburgers in the oven until they register 140°F to 145°F for medium, about 8 to 10 minutes, switching the pans’ positions on the upper and lower racks halfway through. If you’d like to add cheese, place it on top of the patties halfway through cooking.
  
• Transfer the burges to a plate. Let rest a few minutes then serve on buns with any desired toppings.

Notes

• Nutritional information is for patties only.
• TO STORE: Store leftover hamburger patties in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Reheat cooked burgers in a nonstick skillet over medium heat until warmed through.
• TO FREEZE: You can freeze cooked burger patties for up to 3 months. Place them in an airtight container or freezer bag, thaw in the refrigerator, then reheat according to the instructions above.

Nutrition

Serving: 1(of 6) | Calories: 267kcal | Carbohydrates: 4g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 4mg

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Baked Tuna Cakes are quick, easy, and healthy, with 13 grams of protein per patty. Add them to salads or serve them on buns piled high with your favorite toppings!

A tasty way to put canned tuna to use.

Canned tuna is an incredibly easy, healthy, and budget-friendly way to enjoy seafood. It’s low in fat, high in protein, and, thanks to recipes like these tuna cakes (and my Tuna Melt Recipe—hello, yum!), it’s delicious too.

The combo of avocado and tuna provides double the omega-3s and it makes the tuna cakes extra filling and juicy too. A splash of lime, handful of cilantro, and dash of hot sauce give the patties a zippy Southwest flair.

Finally, because the tuna patties are baked, there is very little clean-up, AND the entire recipe can be on the table in less than 30 minutes. We have a keeper! (Not feeling tuna? Try Salmon Croquettes or Salmon Patty Recipe!)

How to Make Tuna Cakes

Make the Tuna Cake Mixture. Mash the avocado a bit, then stir in all the remaining ingredients. Everything should be well-combined, but some lumps and clumps are fine!

Form the Patties. Divide the mixture into 6 portions and then pat each into a patty. Place them on a baking sheet coated with cooking spray. (You can spray the tops of the patties too if you want them extra crispy.)

Bake the Tuna Cakes. Place the tuna cakes in a 400 degree F oven and bake for 10 minutes, then flip them over and cook for about 10 minutes more, or until both sides are nicely browned. ENJOY!

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Tuna Cakes

These quick and easy tuna cakes pack in 13 grams of protein per patty! Add them to salads, serve them on buns, or enjoy them as-is.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 cakes (1/3-cup size each)

Calories 144kcal

Author Erin Clarke / Well Plated

Ingredients

For the Avocado Tuna Cakes:

• 1 medium ripe avocado peeled and pitted
• 10 ounces solid white albacore tuna in water drained (look for wild caught)
• ¼ cup seasoned whole wheat bread crumbs
• ¼ cup finely chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon hot sauce plus additional to taste
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 1 large egg

Optional, for Serving:

• Whole wheat hamburger buns toasted whole wheat bread, or a bed of mixed greens
• Sliced avocado cheese, plain Greek yogurt or sour cream, cilantro, salsa

Instructions

• Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
• In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. (It's ok if the mixture is a little clumpy.)
  
• Form into 6 patties, then arrange the patties on the prepared baking sheet. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Enjoy warm.
  

Video

Notes

• TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Reheat the tuna cakes in a lightly oiled skillet over medium heat.
• If you’d like to make the recipe gluten free, use gluten-free bread crumbs. You could also swap ground gluten-free rolled oats. (I haven’t tried either, but I think both would work nicely.)

Nutrition

Serving: 1tuna cake | Calories: 144kcal | Carbohydrates: 8g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 51mg | Potassium: 303mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg

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This Slow Cooker Pulled Pork recipe is mouthwateringly juicy, fall-apart tender, sweet, smoky, and saucy. It’s so easy to make and great for a crowd!

Melt-in-your-mouth tender, ultra smoky pulled pork at home.

This slow cooker pulled pork has become a go-to dish whenever I’m serving a crowd. It’s an inexpensive crowd-pleaser, I can prep it in advance, and guests can serve themselves. AND leftovers can be frozen and used for meal prep. Score!

If you’re like us, you may even find yourself preferring this homemade recipe to your local BBQ restaurant. We primarily enjoy ours as slow cooker pulled pork sandwiches topped with Healthy Coleslaw and a side of Air Fryer Potato Chips, but that’s not the only option! Try Pulled Pork Quesadillas or take note from Slow Cooker Carnitas and make tacos.

How to Make Pulled Pork in the Slow Cooker

Start with the Sauce Ingredients. Add everything to the slow cooker.

Whisk. Make sure everything is mixed well.

Season the Pork. This is important for creating tender, flavorful meat. If you want to use frozen pork, it does need to be thawed first. (If it isn’t thawed, it can become unsafe to eat, because the pork will spend so much time at room temperature as it thaws.)

Cook the Pork. Spoon the sauce over the top, then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

Thicken the Sauce. Remove the pork, then add the cornstarch slurry. Let cook. Shred the pork and stir it together with the thickened BBQ sauce. ENJOY!

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Slow Cooker Pulled Pork

This slow cooker pulled pork is juicy and tender, with the perfect sweet and smoky flavor. An easy crockpot recipe that's always a hit!

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 8 servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE PULLED PORK:

• 1 small yellow onion finely chopped
• 6 ounces tomato paste
• ⅓ cup apple cider vinegar
• ⅓ cup honey
• ¼ cup water
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons mustard powder
• 2 teaspoons Sriracha or hot sauce of choice
• 1 teaspoon kosher salt plus additional for the pork
• 1 teaspoon liquid smoke optional but super good
• 1 (3- to 4-pound) boneless pork shoulder or pork butt
• Ground black pepper
• 2 tablespoons cornstarch plus 3 tablespoons cold water to create a slurry

FOR SERVING:

• Buns
• Healthy Coleslaw
• Pickles
• Pickled Onions

Instructions

• In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, 1 teaspoon salt, and liquid smoke (if using), until smoothly combined.
  
• Cut the fat from the bottom of the pork. Season the pork all over with a generous amount of kosher salt and ground pepper.
  
• Add the pork to the slow cooker and spoon the sauce all over the top to cover it.
  
• Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker.
• In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on HIGH, whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.
• While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers.
• Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich, or serve it any way you like.

Video

Notes

• TO STORE. Store slow cooker pulled pork for up to 4 days.
• TO REHEAT. To reheat slow cooker pulled pork, warm on the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
• TO FREEZE. Portion the pulled pork into freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 8) without bun or slaw | Calories: 313kcal | Carbohydrates: 24g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Potassium: 957mg | Fiber: 1g | Sugar: 18g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 3mg

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You don’t have to go to a diner to enjoy a Patty Melt—whip them up at home yourself with this easy recipe! We’re bringin’ the rye bread, the sautéed onions, and the melty Swiss, but it’s the juicy, flavorful patties that will really knock your socks off. Order up!

Why You’ll Love This Classic Patty Melt Recipe

• Diner-Style at Home. Like Smash Burgers, patty melts are very much about technique. This recipe adapts the diner cooking method for home cooks. You’ll feel like you’re at your favorite greasy spoon (minus the slowly spinning carousel of desserts).
• 30-Minute Dinner. If you see “diner-style” and “this sounds complicated,” fear not! This patty melt recipe comes together in 30 minutes, from slicing the onions to sliding those beautiful toasty burgers onto plates. (This Tuna Melt Recipe is another easy diner fave to cook at home.)
• The Total Package. I don’t know who had the audacity to take a ground beef patty and put it on rye bread instead of buns, skip all the toppings except piles of jammy onions and cheese, and toast the whole thing on the griddle as if it’s a grilled cheese sandwich, but it WORKS. Thank you, brilliant stranger.

How to Make a Patty Melt

The Ingredients

• Lean Ground Beef. I used 90% lean.
• Extra Virgin Olive Oil. My little trick for making lean ground beef patties extra juicy.
• Worcestershire Sauce. The umami bomb that packs a flavor punch.
• Onion Powder. Adds oniony flavor to the patties without little bits of onion.
• Butter. Key to the deliciousness of a classic patty melt.
• Yellow Onion. Thin slices cook down soft and jammy.
• Sturdy Rye Bread. Seeded rye bread is THE bread for a patty melt, but if you’re partial to a marble rye, I’m not going to stop you. 
• Cheese. Swiss is your classic option, but sharp white cheddar is also delish.

The Directions

1. Mix the Meat. Use your hands. Just go for it. Form 3 oval patties (basically, you want them to fit on a slice of bread shape-wise).
2. Cook the Patties. Melt half the butter in a skillet over medium-high heat and cook only one side of the patties until browned. Transfer to a plate.

3. Start the Onions. Sauté the onions in the patty drippings with the remaining salt. Cook them until they’re tender and nicely browned.

4. Finish the Patties. Reduce the heat to medium and add the patties back to the skillet, with the uncooked side resting on top of the onions. Cook until the patties reach 135 degrees F and transfer to a (new) plate.

5. Build Your Patty Melts. Set out half the bread slices, add half the cheese, the patties, the onions, and then the remaining cheese and bread.

6. Toast Them Up. Wipe the skillet clean, return it to medium heat, and toast the sandwiches in the remaining butter until they’re golden brown and the cheese is melty.

7. Finish. Slice and ENJOY!

What to Serve with a Patty Melt

• Fries. You can’t go wrong with Homemade Fries, but Sweet Potato Fries and Air Fryer Potato Wedges are also delish.
• Chips. Air Fryer Potato Chips, or a handful of chips from a bag to keep it easy. For a healthier option, try these crispy Brussels Sprouts Chips.
• Coleslaw. Tangy, crunchy slaw is an excellent balance to the richness of a patty melt. I love this Healthy Coleslaw, which is made with Greek yogurt.

Recipe Tips and Tricks

• Don’t Overwork the Meat. When forming your patties, be careful not to overwork the meat, which will make the burgers tough. Mix just until all the ingredients are incorporated.
• Grate Your Own Cheese. Skip the slices, skip the store-bought shreds and buy a block of cheese to shred yourself. It will be much meltier and gooey-er that way.
• Keep Them Warm. To keep the sandwiches warm between batches, place the finished patty melts on a baking sheet and keep them in a 200 degree F oven while you toast the remaining sandwiches.
• Bonus Points: Caramelize the Onions. If you have time, you can caramelize the onions instead of quickly sautéing them. Cook the onions over low heat, stirring every 10 minutes at first and then every 5 minutes as the onions start to brown; add a splash of water if the onions start getting dry. Proper caramelization can take up to an hour, but it’s so worth it!

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Patty Melt

With golden brown onions, toasty rye bread, and melty cheese, this patty melt recipe is a diner-style classic you can easily make at home!

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 sandwiches

Calories 713kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound lean ground beef I used 90% lean
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Worcestershire sauce
• ½ teaspoon onion powder
• 1 teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter divided
• 1 large yellow onion halved and thinly sliced
• 6 slices sturdy rye bread
• 1 ½ cups shredded Swiss cheese or sharp white cheddar, divided

Instructions

• To keep the sandwiches warm between batches, preheat the oven to 200°F.
• In a large bowl, place the beef, oil, Worcestershire, onion powder, ½ teaspoon salt, and the pepper. With your hands, gently combine. Divide meat into thirds and shape into 3 oval patties that are each about 6 inches at their longest part and x 4 inches across the center.
  
• In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Cook the patties in a single layer on the first side until they are well browned, about 5 minutes (no need to flip them in the pan). Transfer to large plate, browned-side up. If needed, cook the patties in batches so they do not touch while browning.
• To the pan with the patty drippings, add the onions and remaining ½ teaspoon salt. Cook, stirring occasionally, until the onions are turning golden brown, about 8 minutes.
  
• Reduce the skillet heat to medium. With a spatula, carefully transfer the patties to the skillet and place them on top of the onions, keeping the browned-side up. Pour in any juices that have collected on the plate around the patties.
• Let the patties cook, shaking the pan every few minutes to loosen up the onions, until onions are tender and the burgers are cooked through; they should register at least 135°F on an instant read thermometer, about 3 to 5 minutes. Note the burgers temperature will continue to rise and do not overcook or the patty melts will be dry. Remove the patties and onions to a plate.
  
• Assemble the sandwiches: Place ¼ cup of shredded cheese on each of 3 slices of the bread. Top with patties, onions, remaining cheese, and the remaining 3 slices of bread.
  
• With paper towels, carefully wipe the skillet fairly clean. Melt ½ tablespoon butter in the skillet over medium heat. Cook 2 sandwiches on both sides until golden brown and cheese is melted, about 3 minutes per side (if your skillet is very large, use all the butter and cook all 3 at once). Transfer to a baking sheet and keep warm in oven. Repeat with remaining ½ tablespoon butter and remaining sandwich. Slice and serve immediately.
  

Video

Notes

• TO STORE: Assembled patty melts do not keep well, so if you know you’ll have leftovers, store the patties and onions in the refrigerator, then assemble patty melts when you plan on eating them. The patties can be refrigerated for up to 3 days in an airtight container, while assembled patty melts will keep for 1-2 days.
• TO REHEAT: To reheat the patties and onions, place them in a skillet over medium heat and cook each side of the patties until warmed through, then assemble your burgers and toast them as directed in the recipe. If your patty melts are already assembled, heat them in a 350ºF oven until warmed through. You can use the microwave in a pinch, but it’s harder to reheat a sandwich or burger evenly.

Nutrition

Serving: 1patty melt | Calories: 713kcal | Carbohydrates: 36g | Protein: 53g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 164mg | Potassium: 761mg | Fiber: 4g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 4mg | Calcium: 558mg | Iron: 6mg

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