Chicken and Egg Cauliflower Fried Rice

Dinner · Lunch

Chicken and Egg Cauliflower Fried Rice

Riced cauliflower, cooked chicken, vegetables, and scrambled eggs make a skillet meal finished with soy sauce and sesame oil.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 People

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About this recipe.

Riced cauliflower, cooked chicken, vegetables, and scrambled eggs make a skillet meal finished with soy sauce and sesame oil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lg Cauliflower head
  • 2 tbsp Extra virgin olive oil
  • 1 Yellow Onion (Fine dice)
  • 1 Clove Garlic (Minced)
  • ¼ tsp Ginger, fresh (Minced)
  • 3 oz Frozen peas and carrots
  • 1 cup Chicken (Cooked & Shredded)
  • 1 tbsp Chili paste
  • 2 lg Egg
  • 5 tsp Soy sauce (Divided)
  • 1 tsp Sesame oil
  • 2 Green Onions (individual stalks, thinly sliced)
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Start with dry cauliflower

Small, evenly sized cauliflower pieces cook quickly. Drain or pat away moisture before they reach the skillet, and cook in batches if necessary so they fry rather than steam.

Use cooked chicken safely

This is a good use for refrigerated cooked chicken. Heat it thoroughly in the skillet, and add the sesame oil and green onions at the end for their aroma.

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The cooking plan

How to make Chicken and Egg Cauliflower Fried Rice.

  1. Cut the cauliflower into florets and pulse in a food processor in batches until rice-sized; stop before it becomes a paste. Pat dry if wet. Beat the eggs with 1 teaspoon of the soy sauce.

  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Scramble the eggs until set, then transfer them to a plate.

  3. Add the remaining olive oil to the skillet. Cook the diced onion for 3–4 minutes, then stir in the garlic and ginger for about 30 seconds. Add the frozen peas and carrots and cook for 2–3 minutes.

  4. Raise the heat to medium-high. Add the cauliflower rice and stir-fry for about 5–8 minutes until tender and excess moisture has evaporated. Work in batches if the pan is crowded.

  5. Stir in the cooked chicken, chili paste, and remaining 4 teaspoons soy sauce. Cook, stirring, until the chicken is hot throughout and reaches 165°F. Fold the scrambled eggs back in, then remove from the heat and add the sesame oil and sliced green onions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken and Egg Cauliflower Fried Rice

No ratings yet
Riced cauliflower, cooked chicken, vegetables, and scrambled eggs make a skillet meal finished with soy sauce and sesame oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Lunch, Main Course
Cuisine: Asian American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lg Cauliflower head
  • 2 tbsp Extra virgin olive oil
  • 1 Yellow Onion Fine dice
  • 1 Clove Garlic Minced
  •  
    ¼ tsp Ginger, fresh Minced
  •  
    3 oz Frozen peas and carrots
  •  
    1 cup Chicken Cooked & Shredded
  •  
    1 tbsp Chili paste
  • 2 lg Egg
  • 5 tsp Soy sauce Divided
  • 1 tsp Sesame oil
  • 2 Green Onions individual stalks, thinly sliced

Equipment

1 Food processor
1 Non-Stick Skillet

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut the cauliflower into florets and pulse in a food processor in batches until rice-sized; stop before it becomes a paste. Pat dry if wet. Beat the eggs with 1 teaspoon of the soy sauce.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Scramble the eggs until set, then transfer them to a plate.
  3. Add the remaining olive oil to the skillet. Cook the diced onion for 3–4 minutes, then stir in the garlic and ginger for about 30 seconds. Add the frozen peas and carrots and cook for 2–3 minutes.
  4. Raise the heat to medium-high. Add the cauliflower rice and stir-fry for about 5–8 minutes until tender and excess moisture has evaporated. Work in batches if the pan is crowded.
  5. Stir in the cooked chicken, chili paste, and remaining 4 teaspoons soy sauce. Cook, stirring, until the chicken is hot throughout and reaches 165°F. Fold the scrambled eggs back in, then remove from the heat and add the sesame oil and sliced green onions.

Nutrition

Serving: 12ozCalories: 254kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 124mgSodium: 1156mgPotassium: 1027mgFiber: 6gSugar: 6gVitamin A: 2288IUVitamin C: 109mgCalcium: 91mgIron: 2mg

Notes

Use fully cooked chicken. This is cauliflower cut into rice-sized pieces; no dry rice is needed. Chili pastes vary in heat and salt, so start with less if preferred. The green onion amount is 2 individual stalks, with more optional for serving. Contains egg, soy, and sesame; regular soy sauce commonly contains wheat. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Coconut Lime Chicken with Tomatoes

American Cuisine · Dinner

Coconut Lime Chicken with Tomatoes

Chicken cutlets simmer in a creamy coconut sauce with tomatoes, ginger, jalapeño, and a bright finish of lime and cilantro.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 People

Bring it to the table

About this recipe.

Chicken cutlets simmer in a creamy coconut sauce with tomatoes, ginger, jalapeño, and a bright finish of lime and cilantro.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 pieces Chicken breast cutlets (about ½ inch thick)
  • 1 tsp Sweet paprika
  • 1 tsp Kosher Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Coconut oil
  • 1 Yellow Onion (Finely diced)
  • 1 Jalapeno Peppers (Stemmed, seeded, finely chopped)
  • 3 cloves Garlic (Minced)
  • 4 tsp Ginger (Peeled and finely chopped)
  • 2 Beefsteak tomatoes (Seeded and finely chopped)
  • 1 tbsp Tomato paste
  • 15 oz Coconut milk
  • 1 tbsp Light brown sugar
  • 1¼ cup Cilantro leaves (Chopped coarse)
  • 1 tbsp Fresh lime juice
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Keep the chicken tender

Use evenly thick cutlets so they finish at the same time. Brown them first for flavor, then let the gentle coconut simmer do the rest of the cooking. The sauce should bubble softly.

Serve it with

Spoon the chicken and coconut tomato sauce over rice, or serve vegetables alongside. Rice and side dishes are not included in the recipe quantities.

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Explore more in our recipe collection.

The cooking plan

How to make Coconut Lime Chicken with Tomatoes.

  1. Pat the chicken cutlets dry and season with the paprika, kosher salt, and pepper. Heat the coconut oil in a large skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side, in batches if needed, then transfer to a plate; it will finish cooking in the sauce.

  2. Lower the heat to medium. Add the onion and jalapeño to the skillet and cook for about 4–5 minutes, stirring. Add the garlic and ginger and stir for 30 seconds, then add the tomatoes and tomato paste and cook for another 2–3 minutes.

  3. Stir in the coconut milk and brown sugar, scraping up browned bits. Return the chicken and its juices to the skillet. Simmer gently, turning the cutlets once, for about 5–10 minutes, until the thickest part of each cutlet reaches 165°F.

  4. Take the pan off the heat and stir in the lime juice and most of the cilantro. Taste the sauce, divide among four plates, and finish with the remaining cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Coconut Lime Chicken with Tomatoes

No ratings yet
Chicken cutlets simmer in a creamy coconut sauce with tomatoes, ginger, jalapeño, and a bright finish of lime and cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 pieces Chicken breast cutlets about ½ inch thick
  •  
    1 tsp Sweet paprika
  • 1 tsp Kosher Salt
  • ¼ tsp Black pepper
  •  
    2 tbsp Coconut oil
  • 1 Yellow Onion Finely diced
  • 1 Jalapeno Peppers Stemmed, seeded, finely chopped
  • 3 cloves Garlic Minced
  •  
    4 tsp Ginger Peeled and finely chopped
  •  
    2 Beefsteak tomatoes Seeded and finely chopped
  • 1 tbsp Tomato paste
  •  
    15 oz Coconut milk
  •  
    1 tbsp Light brown sugar
  •  
    1¼ cup Cilantro leaves Chopped coarse
  •  
    1 tbsp Fresh lime juice

Equipment

1 Large Saute Pan WithLid
1 Meat Thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the chicken cutlets dry and season with the paprika, kosher salt, and pepper. Heat the coconut oil in a large skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side, in batches if needed, then transfer to a plate; it will finish cooking in the sauce.
  2. Lower the heat to medium. Add the onion and jalapeño to the skillet and cook for about 4–5 minutes, stirring. Add the garlic and ginger and stir for 30 seconds, then add the tomatoes and tomato paste and cook for another 2–3 minutes.
  3. Stir in the coconut milk and brown sugar, scraping up browned bits. Return the chicken and its juices to the skillet. Simmer gently, turning the cutlets once, for about 5–10 minutes, until the thickest part of each cutlet reaches 165°F.
  4. Take the pan off the heat and stir in the lime juice and most of the cilantro. Taste the sauce, divide among four plates, and finish with the remaining cilantro.

Nutrition

Serving: 12ozCalories: 334kcalCarbohydrates: 18gProtein: 5gFat: 30gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 796mgPotassium: 793mgFiber: 3gSugar: 9gVitamin A: 2106IUVitamin C: 35mgCalcium: 57mgIron: 4mg

Notes

Use 4 thin chicken breast cutlets, about ½ inch thick; thicker pieces need longer. Choose unsweetened canned coconut milk, not sweetened cream of coconut. Coconut milk should simmer gently rather than boil hard. Chicken timing depends on thickness; use the thermometer endpoint. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Spicy Cheeseburger Crunch Wrap

American Cuisine · Dinner

Spicy Cheeseburger Crunch Wrap

A cheeseburger with an extra layer of crunch: a thin beef patty, melted cheddar, spicy cheese snacks, and cool toppings, folded into a tortilla and toasted in a skillet.
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Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
1 wrap

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About this recipe.

A crisp, pan-toasted tortilla around a cheeseburger patty, melted cheddar, spicy cheese-snack crunch, and cool toppings. One generous wrap with extra tangy sauce for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Spicy crunchy cheese snacks (crushed; such as Cheetos Flamin’ Hot)
  • ¼ Cup Mayonnaise
  • 1 Tbsp Ketchup
  • 1 Tbsp Sweet pickle relish
  • 1 Tbsp Dijon mustard
  • ¼ Tsp Garlic Powder
  • ½ Tsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 Beef burger patty (80/20 ground beef, flattened to about ¼ inch thick)
  • 2 Tsp Canola oil (divided)
  • 1 Lg Burrito sized tortilla
  • 1 slice Cheddar Cheese
  • 1-2 Tbsp Pickled jalapenos
  • 1 Slice Tomato
  • 1 Slice Yellow Onion (sliced into rings)
  • ¼ Cup Lettuce (shredded)
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This makes one generous wrap, with extra sauce for dipping. The contrast works best when the patty is hot, the lettuce is fresh, and the crunchy filling goes in just before you fold the tortilla.

Make room for the fold

Use a large burrito-size tortilla and keep the filling in the center. Leave a wide border so the edges can overlap without splitting. Warm the tortilla briefly according to its package directions if it feels stiff.

Cook the beef before assembling the wrap and check that it reaches 160°F (71°C). Insert a thermometer from the side into the center of a thin patty. Toast the folded wrap seam-side down first, then turn it carefully to brown the other side.

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Serve it while it is crisp

Cut the wrap in half just before eating. Offer the remaining sauce on the side, along with a simple salad or extra pickles. Assemble only what you plan to serve now; sauce and lettuce soften the crunchy filling as it sits.

More burger-night ideas

For four portions with a looser beef filling, try our skillet cheeseburger wraps. Our dill pickle burger sauce is another quick option for sandwiches and fries.

The cooking plan

How to make Spicy Cheeseburger Crunch Wrap.

  1. Mix mayonnaise, ketchup, relish, Dijon, garlic powder, and Worcestershire in a bowl. Season with salt and pepper.

  2. Heat 1 teaspoon oil in the skillet. Cook the seasoned patty, turning as needed, to 160°F (71°C), checking from the side with a thermometer. Turn off the heat; add cheddar.

  3. Center the crushed snacks on the tortilla. Add the cheeseburger, 1½ tablespoons sauce, jalapeños, tomato, onion, and lettuce. Fold the tortilla edges inward in overlapping pleats.

  4. Carefully wipe out the skillet. Add the remaining teaspoon oil over medium heat. Toast the wrap seam-side down, then turn and brown the other side. Serve with extra sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spicy Cheeseburger Crunch Wrap

No ratings yet
A crisp, pan-toasted tortilla around a cheeseburger patty, melted cheddar, spicy cheese-snack crunch, and cool toppings. One generous wrap with extra tangy sauce for dipping.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 wrap
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 Tbsp Spicy crunchy cheese snacks crushed; such as Cheetos Flamin’ Hot
  • ¼ Cup Mayonnaise
  • 1 Tbsp Ketchup
  •  
    1 Tbsp Sweet pickle relish
  • 1 Tbsp Dijon mustard
  • ¼ Tsp Garlic Powder
  • ½ Tsp Worcestershire sauce
  •  
    Salt and pepper to taste
  •  
    1 Beef burger patty 80/20 ground beef, flattened to about ¼ inch thick
  • 2 Tsp Canola oil divided
  •  
    1 Lg Burrito sized tortilla
  • 1 slice Cheddar Cheese
  •  
    1-2 Tbsp Pickled jalapenos
  • 1 Slice Tomato
  • 1 Slice Yellow Onion sliced into rings
  • ¼ Cup Lettuce shredded

Equipment

1 Non-Stick Skillet (Use a pan large enough to toast the folded wrap.)
1 Mixing Bowls (Set) (Use a small bowl for the sauce.)
1 Meat Thermometer (Insert from the side to check a thin patty.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix mayonnaise, ketchup, relish, Dijon, garlic powder, and Worcestershire in a bowl. Season with salt and pepper.
    ¼ Cup Mayonnaise, 1 Tbsp Ketchup, 1 Tbsp Sweet pickle relish, 1 Tbsp Dijon mustard, ¼ Tsp Garlic Powder, ½ Tsp Worcestershire sauce, Salt and pepper to taste
  2. Heat 1 teaspoon oil in the skillet. Cook the seasoned patty, turning as needed, to 160°F (71°C), checking from the side with a thermometer. Turn off the heat; add cheddar.
    2 Tsp Canola oil, 1 Beef burger patty, Salt and pepper to taste, 1 slice Cheddar Cheese
  3. Center the crushed snacks on the tortilla. Add the cheeseburger, 1½ tablespoons sauce, jalapeños, tomato, onion, and lettuce. Fold the tortilla edges inward in overlapping pleats.
    2 Tbsp Spicy crunchy cheese snacks, 1 Lg Burrito sized tortilla, 1-2 Tbsp Pickled jalapenos, 1 Slice Tomato, 1 Slice Yellow Onion, ¼ Cup Lettuce
  4. Carefully wipe out the skillet. Add the remaining teaspoon oil over medium heat. Toast the wrap seam-side down, then turn and brown the other side. Serve with extra sauce.

Notes

Recipe credit: Adapted from the Cheetos cheeseburger crunch wrap, with rewritten instructions, clearer oil use, and thermometer guidance.
Yield: One large wrap plus extra sauce. Times are estimates and depend on patty size.
Serve fresh: Assemble just before eating to keep the snacks crisp. Refrigerate extra sauce promptly in a clean, covered container at 40°F (4°C) or below and use within 3 days. Keep it separate from raw beef and contaminated utensils.
Allergens: Wheat, milk, and egg are present in typical tortillas, cheese snacks, cheddar, and mayonnaise. Worcestershire sauce commonly contains fish. Check labels.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Skillet Cheeseburger Wraps with Dill Pickle Sauce

American Cuisine · Dinner

Skillet Cheeseburger Wraps with Dill Pickle Sauce

Burger-night flavor, wrapped up for dinner. These skillet cheeseburger wraps layer warm seasoned beef with cheddar, crisp lettuce, and a creamy dill pickle sauce.
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Prep
10 minutes
Cook
15 minutes
Total
25 minutes
Serves
4 wraps

Bring it to the table

About this recipe.

Warm tortillas filled with savory ground beef, cheddar, crisp lettuce, and creamy dill pickle sauce. These cheeseburger wraps bring burger-night flavor to a quick skillet dinner.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

For the Special Sauce

  • ½ Cup Mayonnaise
  • 2 Tbsp Dill pickles (finely chopped)
  • 1 Tbsp Yellow mustard
  • 1 Tsp White vinegar
  • 1 Tsp Paprika
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder

For the Wraps

  • 1 Lb Ground beef (lean)
  • ½ Cup Yellow Onion (finely chopped)
  • Salt and pepper, to taste
  • 4 Lg Flour tortillas
  • 1 Cup Lettuce (shredded)
  • 1 Cup Cheddar cheese (shredded)
  • Dill pickle slices (optional)
  • 1 Tbsp Olive Oil
Jump to Recipe

The filling comes together in one skillet while you stir the sauce in a bowl. Each wrap gets a quarter of the beef and toppings, so you can build four generous portions without forming individual patties.

Keep the filling juicy and the lettuce crisp

Soften the onion first, then add the beef and break it into small crumbles. Drain excess fat before filling the tortillas. Ground beef should reach 160°F (71°C); browning alone does not confirm a safe temperature.

Warm the tortillas according to their package directions so they bend easily. Keep the filling in a strip down the middle, fold in the sides, and roll snugly. Add the lettuce just before serving rather than leaving it against hot beef for a long time.

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Make it a meal

Serve with a crisp salad or loaded waffle fries. If you only need the sauce, our creamy dill pickle burger sauce has its own recipe card.

Planning ahead

Store the cooked beef and sauce separately in covered containers at 40°F (4°C) or below and use within 3 days. Reheat the beef to 165°F (74°C), then assemble with fresh lettuce and cheese.

The cooking plan

How to make Skillet Cheeseburger Wraps with Dill Pickle Sauce.

  1. Whisk the mayonnaise, mustard, vinegar, paprika, garlic powder, and onion powder in a small bowl. Stir in the finely chopped pickles and refrigerate while you cook the beef.

  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Add the ground beef, breaking it into small crumbles. Season with salt and pepper. Cook, stirring, until the beef reaches 160°F (71°C); color alone is not a reliable safety check. Drain excess fat.

  3. Warm the tortillas briefly according to the package directions so they fold easily. Divide the sauce among them, then add the beef, lettuce, cheddar, and optional pickle slices. Keep the filling in the middle and leave room at the edges.

  4. Fold the two sides inward, then roll each tortilla snugly around the filling. Serve straight away while the beef is warm and the lettuce is crisp.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Skillet Cheeseburger Wraps with Dill Pickle Sauce

No ratings yet
Warm tortillas filled with savory ground beef, cheddar, crisp lettuce, and creamy dill pickle sauce. These cheeseburger wraps bring burger-night flavor to a quick skillet dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Special Sauce
  • ½ Cup Mayonnaise
  •  
    2 Tbsp Dill pickles finely chopped
  •  
    1 Tbsp Yellow mustard
  •  
    1 Tsp White vinegar
  • 1 Tsp Paprika
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder
For the Wraps
  • 1 Lb Ground beef lean
  • ½ Cup Yellow Onion finely chopped
  •  
    Salt and pepper, to taste
  • 4 Lg Flour tortillas
  • 1 Cup Lettuce shredded
  • 1 Cup Cheddar cheese shredded
  •  
    Dill pickle slices optional
  • 1 Tbsp Olive Oil

Equipment

1 Cast Iron Skillet (Or use a large skillet suitable for browning beef.)
1 Mixing Bowls (Set) (Use a small bowl for the sauce.)
1 Meat Thermometer (Check ground beef reaches 160°F (71°C).)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the mayonnaise, mustard, vinegar, paprika, garlic powder, and onion powder in a small bowl. Stir in the finely chopped pickles and refrigerate while you cook the beef.
    ½ Cup Mayonnaise, 2 Tbsp Dill pickles, 1 Tbsp Yellow mustard, 1 Tsp White vinegar, 1 Tsp Paprika, ¼ Tsp Garlic Powder, ¼ Tsp Onion Powder
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Add the ground beef, breaking it into small crumbles. Season with salt and pepper. Cook, stirring, until the beef reaches 160°F (71°C); color alone is not a reliable safety check. Drain excess fat.
    1 Lb Ground beef, ½ Cup Yellow Onion, Salt and pepper, to taste, 1 Tbsp Olive Oil
  3. Warm the tortillas briefly according to the package directions so they fold easily. Divide the sauce among them, then add the beef, lettuce, cheddar, and optional pickle slices. Keep the filling in the middle and leave room at the edges.
    4 Lg Flour tortillas, 1 Cup Lettuce, 1 Cup Cheddar cheese, Dill pickle slices
  4. Fold the two sides inward, then roll each tortilla snugly around the filling. Serve straight away while the beef is warm and the lettuce is crisp.

Notes

Yield: Four large wraps. Cooking times are estimates; use a thermometer to confirm the ground beef reaches 160°F (71°C).
Make ahead: Prepare the sauce and beef separately. Cool and refrigerate promptly at 40°F (4°C) or below. Use within 3 days. Reheat the beef to 165°F (74°C) before assembling with fresh lettuce. Refrigerate within 2 hours, or 1 hour above 90°F (32°C).
Allergens: Standard flour tortillas contain wheat, cheddar contains milk, and mayonnaise contains egg. Check product labels for additional allergens.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Creamy Dill Pickle Burger Sauce

American Cuisine · Condiments & Pickles

Creamy Dill Pickle Burger Sauce

Give your next burger a creamy, tangy finish. Finely chopped dill pickles add a little crunch, yellow mustard brings bite, and paprika rounds out this easy, no-cook burger sauce.
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Prep
5 minutes
Total
5 minutes
Serves
4 servings

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About this recipe.

A creamy, tangy burger sauce with finely chopped dill pickles, yellow mustard, and paprika. Stir it together in 5 minutes for burgers, sandwiches, or a dip for fries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Cup Mayonnaise
  • 2 Tbsp Dill Pickles (finely chopped)
  • 1 Tbsp Yellow Mustard
  • 1 Tsp White Vinegar
  • 1 Tsp Paprika
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder
Jump to Recipe

This is a stir-together sauce for the nights when the burgers are almost ready and the condiments need a little more personality. There is no blender to clean and no pan to watch: a bowl and a whisk or spoon do the job.

How to get a thick, scoopable sauce

Chop the pickles finely and let loose brine drain away before measuring. That keeps their flavor and crunch without watering down the mayonnaise. Whisk the smooth ingredients first, then fold in the pickles.

You can serve the sauce straight away. If you have time, cover it and refrigerate for 30 minutes to let the garlic, onion, and paprika settle into the creamy base. That optional chill is separate from the 5-minute prep time.

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What to serve it with

Spread a spoonful on a burger, use it in a chicken sandwich, or put a small bowl beside fries. For a shareable side, try our loaded sour cream and onion waffle fries.

Make ahead and store

Keep the sauce covered in the refrigerator at 40°F (4°C) or below and use within 3 days. Use a clean spoon each time, and keep sauce that has touched raw meat separate from the container. Standard mayonnaise contains egg; check the labels on all ingredients for additional allergens.

The cooking plan

How to make Creamy Dill Pickle Burger Sauce.

  1. Finely chop the dill pickles. Let excess brine drain away so the sauce stays thick; measure 2 tablespoons of chopped pickles.

  2. In a small bowl, whisk the mayonnaise, yellow mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Fold in the chopped pickles.

  3. Use immediately, or cover and refrigerate for 30 minutes if you prefer a more blended flavor. Spread over burgers and sandwiches, or serve alongside fries.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Dill Pickle Burger Sauce

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A creamy, tangy burger sauce with finely chopped dill pickles, yellow mustard, and paprika. Stir it together in 5 minutes for burgers, sandwiches, or a dip for fries.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • ½ Cup Mayonnaise
  •  
    2 Tbsp Dill Pickles finely chopped
  •  
    1 Tbsp Yellow Mustard
  •  
    1 Tsp White Vinegar
  • 1 Tsp Paprika
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder

Equipment

1 Mixing Bowls (Set) (Use a small bowl for mixing the sauce.)
1 Whisk (A spoon also works.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Finely chop the dill pickles. Let excess brine drain away so the sauce stays thick; measure 2 tablespoons of chopped pickles.
    2 Tbsp Dill Pickles
  2. In a small bowl, whisk the mayonnaise, yellow mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Fold in the chopped pickles.
    ½ Cup Mayonnaise, 1 Tbsp Yellow Mustard, 1 Tsp White Vinegar, 1 Tsp Paprika, ¼ Tsp Garlic Powder, ¼ Tsp Onion Powder
  3. Use immediately, or cover and refrigerate for 30 minutes if you prefer a more blended flavor. Spread over burgers and sandwiches, or serve alongside fries.

Notes

Yield: About ¾ cup, or four servings of approximately 3 tablespoons each. Actual yield varies with how finely the pickles are chopped.
Make ahead: Optional chilling time is not included in the 5-minute total.
Storage: Use commercially prepared mayonnaise. Refrigerate promptly in a clean, covered container at 40°F (4°C) or below and use within 3 days. Discard after 2 hours at room temperature, or 1 hour above 90°F (32°C). Keep utensils clean and do not return sauce that has touched raw meat to the container.
Allergens: Standard mayonnaise contains egg. Check ingredient labels for any additional allergens.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Brown Sugar Balsamic Glaze

Condiments & Pickles · Italian-American Cuisine

Brown Sugar Balsamic Glaze

A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.
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Jump to recipePrint recipe
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Prep
5 minutes
Cook
20 minutes
Total
25 minutes
Serves
16 tablespoon portions

Bring it to the table

About this recipe.

A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups Balsamic vinegar
  • ½ cup Dark brown sugar

A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.

Jump to Recipe

Watch the texture, not just the clock

A wide pan reduces vinegar faster than a narrow one. Stop when the warm glaze lightly coats a spoon, then let it cool: reducing it to a thick syrup while hot can leave it too sticky to drizzle.

Ways to use it

Drizzle a little over roasted vegetables, a tomato salad, or a sandwich. Start with a small amount; this glaze is both sweet and tangy.

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The cooking plan

How to make Brown Sugar Balsamic Glaze.

  1. Combine the balsamic vinegar and brown sugar in a medium saucepan. Stir over medium heat until the sugar dissolves.

  2. Bring to a gentle simmer, then lower the heat. Simmer uncovered for about 15–25 minutes, stirring occasionally, until reduced to roughly 1 cup and lightly coating a spoon. Avoid a hard boil; it thickens further as it cools.

  3. Remove from the heat and cool completely. If the cooled glaze is too thick, stir in water 1 teaspoon at a time until pourable. Transfer to a clean covered jar and refrigerate.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Brown Sugar Balsamic Glaze

No ratings yet
A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 16 tablespoon portions
Course: Sauce
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups Balsamic vinegar
  • ½ cup Dark brown sugar

Equipment

Saucepan
1 Saucepan (medium)
1 Whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the balsamic vinegar and brown sugar in a medium saucepan. Stir over medium heat until the sugar dissolves.
  2. Bring to a gentle simmer, then lower the heat. Simmer uncovered for about 15–25 minutes, stirring occasionally, until reduced to roughly 1 cup and lightly coating a spoon. Avoid a hard boil; it thickens further as it cools.
  3. Remove from the heat and cool completely. If the cooled glaze is too thick, stir in water 1 teaspoon at a time until pourable. Transfer to a clean covered jar and refrigerate.

Notes

Approximate yield: 1 cup, or 16 portions of 1 tablespoon. Actual yield varies with the vinegar and reduction. Refrigerate in a clean covered jar and use within 2 weeks. This is a refrigerated condiment, not a tested canning recipe.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.