Tag: pickles

Best Of Houston® 2025: Best Burger – Houston Press

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Overview:

We choose this year’s winner of Houston’s Best Burger.

Best Burger: The Toasted Coconut

Burger fanatic? This Montrose tiki bar and kitchen is your next stop. An industry favorite, the totally messy, totally worth it flavor bomb features a duo of juice-dripping patties, melty American cheese, fiery chili aioli, housemade pickles and a buttery soft Hawaiian bun. Go wild with add-ons from avocado and yolky farm egg to salty-sweet bacon jam, and don’t skip the Sichuan-spiced tater tots or cheeky umbrella cocktails.

1617 Richmond

713-485-4775

gettoastedhtx.com

This article appears in Jan 1 – Dec 31, 2025.

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Houston Press

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November 28, 2025
Marijuana And McDonalds Are Joining The Pickle Craze

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From McGrinch Meals to THC-infused pickles, marijuana and McDonalds are joining the pickle craze this season.

America is deep in a pickle moment. Dill has unexpectedly become the flavor of the year, showing up in everything from chips and dips to candy canes and cocktails. Now, two powerhouse industries are leaning in – yes marijuana and McDonalds are joining the pickle craze. The famed burger chain, home of the Golden Arches, just rolled out its much-buzzed-about McGrinch Meal, and the cannabis sector is releasing a wave of dill-flavored products designed for pickle-loving consumers. Together, they’re turning the 2025 holiday season into a brined, bold, and slightly bizarre cultural phenomenon.

RELATED: Can Microdosing Marijuana Help You

The McGrinch Meal, available for a limited time, is McDonald’s must-try holiday special. Built around the booming demand for tangy, salty flavors, the meal features a crispy chicken sandwich dripping with dill-pickle sauce, extra pickle medallions stacked on top, and a side of pickle-seasoned fries. Even the drink gets festive with a neon-green lemonade featuring a tart, dill-forward “holiday splash.” The idea taps directly into America’s revived affection for pickles, a trend driven partly by social media challenges, partly by nostalgia, and partly by the rising popularity of fermented foods.

Meanwhile, the cannabis market—always quick to spot a cultural moment—has launched its own pickle-inspired lineup. Edible companies are releasing THC-infused pickle chips, dill-pickle gummies, and even cannabis-infused brine shots. Vape makers aren’t far behind, experimenting with terpenes which mimic herbal, tangy, vinegar-bright aromas. Some dispensaries are hosting “Pickle & Puff” events, pairing dill-themed snacks with THC products designed to boost appetite, enhance flavor, or simply make the whole pickle craze more amusing than it already is. The cannabis industry’s embrace of the trend fits perfectly with consumers who love novelty products as much as they love the holiday munchies.

For pickle fans, the timing couldn’t be better. The holidays are traditionally about indulgence, and this year’s pickle explosion offers a new twist on seasonal flavor. Dill has gone from deli staple to cultural mascot, bringing together fast food fans, cannabis consumers, and curious foodies in a briny celebration.

RELATED: 4 Delicious CBD Smoothie Recipes To Blend Up This Week

And the scale of America’s pickle passion is enormous — Americans consume on average about 9 pounds of pickles per person each year, according to USDA research. It adds up to literally billions of pickles enjoyed across the country annually — a testament to just how deeply pickles are woven into the fabric of U.S. snacking culture.

And in the end, the pairing is almost too perfect: the McDonald’s McGrinch Meal, dripping with pickle goodness, and marijuana’s dill-infused creations make for the ultimate holiday munchies feast—tangy, festive, and unmistakably 2025.

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Sarah Johns

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November 20, 2025
The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. – Garden Therapy
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If you like old-fashioned fermented sour pickles then you will want to learn this recipe. Real deli-style pickles cost around $7 per jar in my area, but I can make 10 pounds of organic sour pickles for just $20! And they’re perfectly crunchy, and full of garlic, don’t you worry.

Many years ago I acquired some beautiful old pickling crocks and I was eager to put them to use. After lugging home a giant bag of fresh cukes, I followed a recipe for pickling them in the crock. It was a disaster. My brine turned into a stinky, moldy mess and the cucumbers turned out soggy. I ended up throwing out the whole batch, discouraged.

Each year, I would see ten-pound bags of pickling cucumbers and a bouquet of dill in the arms of people leaving the farmers’ market. Green with envy, I asked the market vendor to please give me some tips on making sour pickles so I could try again.

I did my best to remember the recipe and ran home to try it right away. I’m so glad that I did because this is now my go-to pickle recipe that I can’t wait to make year after year.

And now I’m sharing it with you! This post will cover…

Garlic, fresh dill, and spices help give the pickles their delicious taste.

Deli-Style Sour Pickles Recipe

I did not invent this recipe, but it seems to be the most commonly used methodology out there, and it works every time without fail. The pickles are garlicky, crunchy, and delightfully sour.

Ingredients

See recipe card below for exact measurements.

Jump to Recipe
- Fresh-picked pickling cucumbers
- Kosher salt
- Boiling water (non-chlorinated or filtered)
- Cold water (non-chlorinated or filtered)
- Fresh garlic
- Fresh, flowering dill
- Coriander seed
- Whole black pepper
- Chilli peppers (optional)
Equipment

Make It!
1. The key to crunchy pickles is to be sure that you are using very fresh cucumbers. They should go from farm to canning jar in no more than 24 hours, and it’s essential to keep them chilled if you aren’t picking right away. Size doesn’t matter for flavour, just for preference.
2. Fill the sink with cold water and wash the cucumbers well. Remove any discoloured, bruised, or soft cucumbers. Be sure to get cucumbers that are not waxed.
3. To make the brine, bring 16 cups of water to a boil and add 2/3 cup of kosher salt. It’s important to use water that is non-chlorinated or filtered because you don’t want the minerals or chlorine to prevent fermentation.
4. Stir the salt to dissolve. Set the brine aside to cool while you pack the jars.
5. A cucumber has two different ends: the stem and the blossom end. Cut the blossom end off the cucumbers, or cut off both if you can’t figure it out. You can also slice the cucumbers if you choose. I like them whole.
6. Divide the garlic, dill flowers, dill leaves, spices, and optional chilli peppers among the jars.
7. Pack the cucumbers into the jars tightly, leaving enough headspace that the brine will cover them. The idea is to pack them into to jar so tightly that they won’t float up when the brine is added. You can also press a cucumber lengthwise across the upright pickles to pin them down.
8. Add the cold water to the brine to cool it down more. It should be at room temperature before pouring it on the cucumbers.
9. When cool, pour the brine over the cucumbers, herbs, and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment.
10. “Burp” the pickles daily by loosening the cap and letting the air escape, then replacing the lid (loosely) again.
11. After three days, check the pickles for flavour. Keep fermenting them on the counter until you get the sourness you like, then move them to the fridge to slow down the process. Consume the pickles within a month.
Consume your pickles within 30 days, as they’re preserved through fermentation only.

FAQ About Making Sour Pickles

Should my mixture be cloudy after it begins to ferment?

Yes! When you burp the pickles each day, this will happen. Many table salts will have anticaking agents which can cause the cloudiness, but it won’t affect the taste of your pickles. To avoid the cloudiness, use pickling salt. Hard water can also cause cloudiness, so I use non-chlorinated or filtered water.

Does putting a grape leaf in the pickles make them crunchy?

It’s very common in pickle recipes to adda grape leaf. It’s believed that the grape leaf slowly releases tannins which help to keep the pickles crispy. In my experience, a grape leaf isn’t need if you use super fresh cucumbers to make the sour pickles.

Why are these pickles only good for a month?

These pickles are preserved through fermentation, so I like to consume them within a month. I also store them in the fridge to prolong their life.

After thirty days, they’re likely still okay to consume, but they will get more sour the older they are. For less pickles, halve the recipe or adjust as needed.

More Pickling Recipes to Try
Deli-Style Sour Pickles

These fermented pickles are perfectly crisp, sour, and full of garlic. Yum!

Prep Time1 hour

Cook Time30 minutes

Fermenting time3 days

Total Time3 days 1 hour 30 minutes

Keyword: pickled, sour pickles

Servings: 10 quart-size jars

10 pounds fresh-picked pickling cucumbers

⅓ cup kosher salt

16 cups boiling water (non-chlorinated or filtered)

8 cups cold water (non-chlorinated or filtered)

10 cloves fresh garlic

1 bunch fresh, flowering dill

5 tsp coriander seed

5 tsp whole black pepper

10 chilli peppers (optional)

Use the freshest, unwaxed cucumbers possible, keeping them chilled when not pickling. Wash cucumbers well in the sink, removing any bruised or discoloured cucumbers.

Bring 16 cups of water to a boil and add in the kosher salt, stirring to dissolve. Use non-chlorinated or filtered water so the minerals or chorine don’t affect fermentation. Let brine water cool.

Cut the blossom end (vs the stem end) of the cucumber off. You may also slice the cucumbers if you prefer.

Divide the garlic, dill leaves, dill flowers, spices, and chilli peppers among the jars.

Pack the cucumbers tightly into the jars so they don’t float up once the bring is added. Leave enough headspace for the bring to completely cover them.

Add cold water to the brine to cool it down more. It should be at room temperature before pouring on the cucumbers. Pour brine on the cucumbers, securing them with a lid.

Set the jar on the counter to ferment. “Burp” the pickles daily by letting the air escape and replace the lid loosely.

After three days, try a pickle for flavour. Keep fermenting until they’ve reached the sourness you prefer. Move to the fridge to store, and consume within 30 days.
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Stephanie Rose

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September 4, 2024
Tuna Macaroni Salad
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Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.

The dressing provides the perfect balance of sweet and tangy flavors.

This recipe packs lots of fresh, crunchy, dilly flavor.

It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad

Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

Variations
- Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
- Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
- Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad

Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
1. Cook elbows per package directions. Drain, rinse, and set aside.
2. In a small bowl, whisk dressing ingredients (recipe below).
3. Combine all ingredients in a large bowl and toss with dressing.
4. Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.

I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

Storing Leftovers
- You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
- This macaroni salad can be refrigerated in an airtight container for up to 3 days.
- Pasta salads do not thaw well, so freezing them is not recommended.
More Tuna Favorites

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Tuna Macaroni Salad

Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 35 minutes

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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

Refrigerate at least 1 hour before serving.

Store leftovers in a covered container in the fridge for up to 3 days.

Stir gently prior to serving.

Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Seafood, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 24, 2024
Easy Tuna Salad
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A classic tuna salad recipe is an easy lunch and can be made ahead of time for meals throughout the week.

This recipe combines flaky canned tuna with celery, onions, dill pickles, and mayonnaise. I sometimes sneak potato chips right into my sandwich… anyone else?!

Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! Whip up a salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!

Ingredients for Tuna Salad

This tuna salad recipe is simple, but of course, you can jazz it up however you’d like!

Tuna – I prefer water-packed albacore tuna because it’s lighter but oil packed works just as well. Canned salmon works in this recipe too.

Dressing – This tuna salad has an easy mayonnaise-based dressing. Lemon juice and a bit of Dijon mustard are added for some tang.

Add-Ins – Diced celery, chopped dill pickles (or sweet relish if you prefer), and sliced green onion add flavor and crunch. The dill pickle can be replaced with sweet pickle relish.

Variations – Swap up the mix-ins with fresh herbs (like flat-leaf parsley or dill), diced red bell pepper or red onion, or even a chopped hard-boiled egg. Add a pinch of your favorite spice mix if you’d like!

How to Make Tuna Salad

Tuna salad is so easy and requires very little prep.
1. Drain flaked tuna and place it into a medium bowl. Use a fork to gently separate the pieces.
2. Add the mix-ins per the recipe below.
3. Gently fold in the mayo and seasonings, and enjoy!
I like to serve tuna salad sandwiches with lettuce and tomato on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like a shrimp salad!

Lighten It Up a Little

If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. It will have a slightly more tangy flavor but still, just as tasty!

Serving Suggestions

We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad?
- Stir in pasta to make a tuna macaroni salad.
- Cut the carbs and make it a lettuce wrap! Fill lettuce leaves with the mixture or even just top a bed of romaine lettuce.
- Spoon it on a cracker with cheese or fill a wrap with tuna salad and fresh veggies.
How Long Does Tuna Salad Last?

If it doesn’t get eaten up first because it IS that good, tuna fish salad will keep in the fridge for up to 2 days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Make a tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible!

More Light Lunches

Browse More Sandwich Recipes

Did you love this Tuna Salad recipe? Be sure to leave a rating and a comment below!
4.95 from 115 votes↑ Click stars to rate now!
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Easy Tuna Salad

This easy tuna salad recipe is a quick lunch time fix on a sandwich or bed of lettuce.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Drain the tuna well.

In a medium bowl, combine drained tuna, mayonnaise, dill pickles or relish, celery, green onion, Dijon, and lemon juice. Gently toss them together. Taste and season with salt and pepper.

Use to top a salad, in sandwiches, or to add to pasta salads.

Tuna salad can be stored in the refrigerator in an airtight container for up to 2 days.
Serve tuna salad as a sandwich, over lettuce, or as a wrap in a tortilla.

Calories: 369 | Carbohydrates: 2g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 738mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Fish, Lunch, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 28, 2024
This Ingenious Tupperware Find Solves Every Pickle Lover’s Biggest Problem

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

If you’re a regular purchaser of pickled or fermented foods — or find joy in making them at home — we’ve got exciting news for you: There’s a Tupperware container designed to make storage even more convenient, and it’s available at a reasonable price of just $21. While we adore our trusty mason jars for preserving pickles, fishing for our favorite snacks in a sea of brine isn’t always enjoyable. But, a specialized food container equipped with a built-in strainer? That works for us. This smart solution by Tupperware allows pickles, vegetables, and more to soak in their flavorful juices, and when it’s time to indulge, you can effortlessly lift them out with the strainer without making a mess — talk about easy.

What Is the Pick-A-Deli Container?

This spacious container allows you to access your favorite brined foods easily, whether it be for gatherings, parties, picnics, sports outings, or just because. Beyond using it for pickles and olives, it’s perfect for storing carrot sticks, celery spears, tofu, mozzarella, marinated mushrooms, vegetables, jalapeños, artichoke hearts, and more. We adore its translucent design, which easily lets you spot what’s inside, and even contains a liftable strainer that eliminates the struggle of reaching for the last pickle slice. Aside from keeping your hands clean, this container’s narrow square shape, dishwasher-safe design, and handle for easy carrying make it a fantastic kitchen addition.

For only $21, this container is a must-have for fermented, pickled, and marinated food lovers and contains a liftable strainer insert that makes storing mozzarella, vegetables, pickles, olives, and more incredibly easy. Once you use this once, it’ll be hard to store your juice-infused foods in anything else.

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Haley Lyndes

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January 22, 2024
Crispy Fried Pickles
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Fried pickles are a super fun county fair snack that are actually easy to make at home.

Pickle slices, spears, or chips are battered, dipped in seasoned bread crumbs, and fried until golden and crispy!

This fried pickles recipe (frickles?) is perfect for snacking, dipping, or adding to a burger.

Fried Pickles Make a Great Snack or Appetizer

Ingredients for Making Fried Pickles

Pickles – Choose your pickle! Fried pickles can be made from pickle slices, oval slices, or spears, any style will work. Spicy, sour, or garlic pickles are all easy to find and will make pickle chips a new recipe every time.
Ensure you’re using thicker slices (or slice the pickles yourself). If they’re too thin you won’t get enough pickle-y flavor in every bite.

Use pickle spears for more pickle flavor in every bite

Try pickle slices to top burgers and sandwiches

Fry pickle coins or rounds for easy snacking
Breading – A quick batter of pickle juice, egg, flour, and seasonings coat the pickles and helps the bread crumbs stick. Panko bread crumbs add the best crunch.

How to Make Fried Pickles

Homemade deep-fried pickles are super easy to make!
1. Combine batter ingredients (per the recipe below) and let rest for about 5 minutes.
2. Pat pickle slices dry, dip each piece in the batter, then into the breadcrumbs.
3. Fry in hot oil until both sides are golden brown. Serve with ranch dip or aioli.
Tips for Crispy Fried Pickles
- For best results, only use a little of the breadcrumbs at a time to keep them from getting too wet from the batter.
- Choose an oil that is specifically made for frying like vegetable oil, shortening, or lard. These oils have a higher ‘smoke point’ and can tolerate higher temperatures.
- Always make sure the oil is hot enough to cook with, or else the pickles will simply absorb the oil and they won’t be crunchy.
- Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they get crispy again.
Dips and Sauce for Fried Dill Pickles
Anything creamy is a good choice. I personally like dips that have a little hint of heat. While you can use a store-bought dip, homemade is much better!

Did you make these Deep Fried Pickles? Be sure to leave a rating and a comment below!
4.93 from 163 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crispy Fried Pickles

Crispy fried dill pickles are a must-try snack for lots of dill pickle crunch!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Preheat oil to 360-370°F. Whisk Panko, cayenne pepper, and ½ teaspoon salt.
In a medium bowl whisk flour, milk, baking powder, egg, paprika, black pepper, and dill until smooth. Let rest for at least 5 minutes.
Meanwhile, dab the pickle slices dry with paper towels.
Place about ½ cup of Panko bread crumbs in a bowl. Note: If the crumbs get wet, they don’t stick so it’s best to work in small batches.
Dip each pickle slice in the flour mixture and then gently dip into the bread crumbs. Set the dipped pickles on a baking sheet and let them rest for a few minutes while you dip the remaining pickles. This will allow the crumbs to stick better.
Fry in small batches for 3 to 4 minutes or until brown and crispy. Transfer to a paper towel lined plate and immediately sprinkle with salt.
Serve with ranch or your favorite dipping sauce.

Use pickle spears for more pickle flavor in every bite

Try pickle slices to top burgers and sandwiches

Fry pickle coins or rounds for easy snacking

Additional seasonings can be added to the batter. Try garlic powder or cajun seasoning. *Nutritional information is an estimate and will vary based on ingredients used and temperature of oil. Leftovers can last up to 2-3 days in the fridge. Reheat under the broiler or in the air fryer until crispy again.

Calories: 217 | Carbohydrates: 39g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 180mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Bake Like a Pro as seen on Youtube
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Holly Nilsson
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November 4, 2023
Cheeseburger Pizza
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Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!

The Best Toppings

Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
- Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
- Meat: ground beef, bacon
- Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
- Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
- Others: Pickled habaneros, black olives, sweet sandwich pickles
To Make Cheeseburger Pizza

Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
1. Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
2. Top the dough with pizza sauce, ground beef mixture, and cheeses.
3. Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.

Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.

Other Delicious Sides

Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.

If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.

How to Reheat It

Leftover cheeseburger pizza can be refrigerated for up to four days.
- In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
- In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.
More Fun Pizza Recipes
5 from 9 votes↑ Click stars to rate now!
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Cheeseburger Pizza

Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.

Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).

Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.

Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.

Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.

Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).

Serving: 2slices | Calories: 438 | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 562mg | Fiber: 2g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 20, 2019