Sneak Zucchini into Cookies

I’ve realized that zucchini is one of the most versatile vegetables ever and tastes almost like air. You throw it into whatever you want and it just sort of melds into the recipe you’re making. It’s PRIME for getting your kids to eat veggies without them knowing (muwahaha).

How to Make Lemon Zucchini Cookies

These Lemon Zucchini Cookies are almost like a mini cake with a phenomenal texture and a tangy lemon glaze. As you can expect, you can’t taste the zucchini and the poppy seeds pop out with that fabulous lemony flavor. For full recipe details and measurements, see the printable recipe card down below.

Preheat + Prep Pans

Preheat oven. Line baking sheets with parchment paper and set aside.

Combine Wet Ingredients

Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. 

Add Dry Ingredients + Bake

Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.

Make Glaze

For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and let set a few minutes. Serve.

Storing Lemon Zucchini Cookies

Lemon Zucchini Cookies can be stored in an airtight container or ziplock bag at room temperature for about 5 days.

More Lemon Cookie Recipes to Try!

• Lemon Crinkle Cookies
• Lemon Sour Cream Sugar Cookies
• Glazed Lemon Cookies
• Chewy Glazed Lemon Sugar Cookies

Give them a try today! They won’t last long. The printable recipe card is below. Enjoy!

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Lemon Zucchini Cookies

Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!

Course Dessert

Cuisine American

Keyword Lemon Zucchini Cookies

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 32 cookies

Calories 120kcal

Author Lauren’s Latest

Ingredients

• 1/2 cup butter softened
• 1/2 cup butter flavored shortening
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 lemon zested
• 1 1/4 cups zucchini grated
• 2 teaspoons poppyseeds

for the glaze:

• 1 lemon juiced
• powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
• Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
• For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf ’em down!

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg

The post Lemon Zucchini Cookies appeared first on Lauren's Latest.

Perfect for Summer Grilling

Finding fresh corn that is sweet is pretty easy in July and August! I have a really great, simple tutorial on how to grill corn with or without the husk and the benefits of both methods. This is a really simple recipe to throw together (about 20 minutes) especially if you’re already grilling burgers, honey garlic shrimp or charring off some baked ribs.

How to Make Grilled Corn Salsa

Feel free to use an indoor or outdoor grill, weather permitting. I actually waited for a break in the rain to cook these babies up. Thankfully, they only take 5 minutes or so. Then you chop up a few veggies and stir it all together. I’d say this should be about 20 minutes from start to finish. For full recipe details, see the printable recipe card down below.

Preheat Grill + Prep Corn for Grilling

Preheat indoor or outdoor grill to high heat. Shuck corn if using this method. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.

Chop Other Veggies

While corn is cooling, chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.

Stir to Combine + Serve with Chips

Stir corn into the bowl with other ingredients and season with salt and pepper. Serve this Corn Salsa Recipe with chips.

Looking for even more salsa recipes? I’ve got you covered: Basic Salsa Recipe, Holiday Cranberry Salsa, Mango Avocado Salsa, Pomegranate Salsa, Sweet & Spicy Salsa with Homemade Whole Wheat Chips, Teedo’s Famous Salsa, and Charred Corn Salad.

Customize this Recipe

As with many of my recipes, I’m going to encourage you to adjust this Corn Salsa Recipe as you like! Definitely use this recipe as a guideline since it’s delicious as is and this is how I like to make my Corn Salsa. If you aren’t comfortable switching things up, this is a great version as is. But if you like things spicy, add in more jalapenos. If you want it mild, put in half, or leave them out altogether. If you want it zestier, toss in some more lime juice. Don’t like the zip lime juice has? Just add half!

Go ahead! Take the plunge, live on the wild side, and change it up if you feel so inclined.

Storing Grilled Corn Salsa

Store any leftover salsa in an airtight container, in the fridge for up to 4 days. Beyond this time, the veggies start to wilt and get mushy.

To Freeze: Corn Salsa can also be frozen and eaten later. Place into the freezer in a freezer safe, airtight container for up to 3 months. Allow to thaw in the fridge overnight when ready to use.

More Corn Recipes to Try!

• Mexican Street Corn Recipe
• Corn, Peach & Basil Burrata Salad
• Buttery Corn Casserole
• Seriously *the best* Cornbread Recipe

Printable recipe card is below! Enjoy!

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Grilled Corn Salsa Recipe

This Grilled Corn Salsa Recipe is perfect for a summer appetizer or just as corn salsa dip for any day! Eat with chips or plain!

Course Appetizer, Dip

Cuisine Mexican

Keyword corn salsa, corn salsa recipe, grilled corn salsa

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 4 servings

Calories 78kcal

Author Lauren’s Latest

Ingredients

• 3 ears white Corn or Yellow Corn
• 1 jalapeno diced finely
• 2 green onions chopped
• 1 medium tomato diced
• 1/4 cup cilantro chopped
• 1 lime juiced
• salt & pepper to taste
• tortilla chips

US Customary – Metric

Instructions

• Preheat indoor or outdoor grill to high heat. Shuck corn. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
• While corn is cooling, you can chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
• Stir corn into the bowl with other ingredients and season with salt and pepper. Serve with corn chips.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg

The post Grilled Corn Salsa Recipe appeared first on Lauren's Latest.

Cherry Limeade – My Favorite Copycat Recipe

If you have never had a Cherry Limeade from Sonic before (or experienced happy hour there), then you are totally missing out. It is at the top of my list for favorite drinks. It is made with lemon-lime soda (sprite or 7-up), lime juice, ice and grenadine (made from pomegranates). Garnish with a slice of lime or two and a maraschino cherry.

Make it Diet Friendly

If you’re wanting a lower calorie, diet friendly version of Cherry Limeade, I have good news for you! You can use a diet version of any lemon-lime soda you prefer. I like to use Sprite Zero.

How to Make Sonic Cherry Limeade

Making this Cherry Limeade is really simple, but full recipe details and measurements are found below in the printable recipe card.

Combine Ingredients

Combine lemon-lime soda, grenadine and lime juice together into a large pitcher.

Pour + Serve

Pour into glasses over ice (I prefer pebble ice). Garnish with lime wedges and cherries, if desired.

Making Cherry Limeade Ahead of Time

Like most drinks, it’s best when consumed quickly after mixing up, but can be made up to a day ahead of time and kept in the fridge.

Leftovers

Store leftover drink in the fridge for 2-3 days or in the freezer for up to 3 months. Be aware that the carbonation in the soda will diminish with storage. You can also use the leftovers to make a slushy or popsicles. 

Love Cherry Limeade? Try These Other Summery Drinks:

• Blackberry Lemonade
• Non Alcoholic Pina Coladas (Virgin)
• Strawberry Limeade
• Non-Alcoholic Moscow Mule (Ginger Beer Mocktail)
• Mojito Mocktails
• Homemade Fruit Punch
• Frozen Lemonade
• Lime & Pomegranate Margarita

Be sure to save, print or bookmark this recipe. You’ll want to have it handy this summer! Enjoy, friends!

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Sonic Cherry Limeade

This refreshing Cherry Limeade recipe tastes just like the one you order from Sonic! Pair with pebble ice and it's almost exact.

Course Beverage

Cuisine American

Keyword cherry limeade

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 8

Calories 84kcal

Author Lauren’s Latest

Ingredients

• 1-2 liter bottle Sprite or 7-up, I used diet
• 3/4 cup fresh lime juice
• 1/4 cup grenadine
• maraschino cherries
• lime wedges optional
• ice optional

US Customary – Metric

Instructions

• Mix all ingredients into a large pitcher and serve cold. Garnish with lime wedges and cherries, if desired.

Nutrition

Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 27mg | Fiber: 1g | Sugar: 18g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

The post Sonic Cherry Limeade appeared first on Lauren's Latest.

Lemonade: A Really Basic Recipe

There are so many varying levels of proficiency when it comes to my readers. This recipe can be made by ANYONE. When I say it’s stupid easy, trust me that you can totally make this. It’s as easy as it gets! Here’s what you will need:

• Fresh Lemon Juice – squeeze about 6 large lemons to get 3/4 cup
• Cold Water – to water down the lemonade
• Simple Syrup -to sweeten the lemonade
• Sprite – for a little bubbly effervescence. This is an optional ingredient! And yes, you can absolutely use unflavored sparkling water.

Why Use Simple Syrup?

Just like the name suggests, Simple Syrup is a two ingredient syrup used to sweeten drinks and cocktails without having that gritty granulated sugar texture. Comparable to the classic syrup at Starbucks, homemade simple syrups stir in easily, can easily go undetected and sweeten drinks flawlessly.

Simple syrup is a way to add sweetness and no flavor in an easy way that mixes and dissolves right in to lemonades, drinks or cocktails.

Can I Just Use Sugar?

Yes, you sure can! The only problem is the sugar might take a bit to dissolve completely as you stir it into the water and lemon juice. You will want to use 3/4 cup of sugar total for this recipe. And you will want to add an extra 3/4 cup of cold water to the finished lemonade recipe to make up for the simple syrup.

How to Make My Lemonade Recipe

Make the Simple Syrup

Make the simple syrup by heating 3/4 cup of water and 3/4 cup of sugar together in a small saucepan until the sugar is completely dissolved. Set aside to cool.

Stir Remaining Ingredients Together

To make the lemonade, stir simple syrup together with lemon juice, cold water and Sprite. For a sweeter lemonade, use all the simple syrup. For a lemonade that has a little more zing, use half the simple syrup.

Serve over ice with lemon slices.

Making Flavored Lemonade

You had to have known this was coming! There are so many fun and different kinds of lemonade you can make and yes, they are as simple as muddling a little bit of fruit in the bottom of your pitcher before adding the rest of these lemonade ingredients. Here are some popular add-ins:

• Strawberries
• Raspberries
• Fresh Mint
• Watermelon (so refreshing in the Summer!)
• Pomegranate Juice
• Cucumber and Lime
• Pineapple

Making Ahead and Storage Directions

This is a great recipe to make ahead and store in the fridge, especially if you don’t add the Sprite. The lemonade will lose its bubbles after a few hours of just sitting in the fridge. If you wanted to make this ahead, I would stir all the ingredients together without the soda, then right before serving, adding it in last minute.

Love Lemonade? Try These Fruity Favorites:

• Homemade Fruit Punch
• Sonic Ocean Water
• Virgin Pina Coladas
• Mojito Mocktails
• Liquid Sunshine
• Blackberry Lemonade
• Strawberry Mint Limeade

Hope you guys love this Lemonade as much as my kids did! It’s a classic recipe that I’m sure you all will love! Have a great day, friends!

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Homemade Lemonade

Learn how to make Lemonade at home with this super simple recipe! This Homemade Lemonade is made with fresh lemon juice, water, sprite and simple syrup.

Course Beverage, Drinks

Cuisine American

Keyword lemonade

Prep Time 10 minutes

Cook Time 5 minutes

Servings 6 servings

Calories 135kcal

Cost $5

Ingredients

For the Simple Syrup

• 3/4 cup granulated sugar
• 3/4 cup water

For the Lemonade

• 3/4 cup lemon juice freshly squeezed
• 4 cups cold water
• 2 cups Sprite optional
• ice, lemon slices for serving

Instructions

• Make the simple syrup by heating 3/4 cup of water and 3/4 cup of sugar together in a small saucepan until the sugar is completely dissolved. Set aside to cool.
• To make the lemonade, stir simple syrup together with lemon juice, cold water and Sprite. For a sweeter lemonade, use all the simple syrup. For a lemonade that has a little more zing, use half the simple syrup.
• Serve over ice with lemon slices.

Nutrition

Calories: 135kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 33mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg

The post Lemonade Recipe appeared first on Lauren's Latest.

Perfect for Summer Grilling

Man, do I love a good burger and this Blue Cheese Burger (or Bleu Cheese if you’re faaaaancy) will not disappoint! Or this could be called a Blue Cheese BACON Burger if you add bacon, like me. Sometimes you just gotta give into those cravings. Speaking of bacon, have you tried cooking it in the oven? It’s one of my most loved methods for bacon. You can see How to Cook Bacon in the Oven here.

Get Juicy Burgers Every Time

Here are a few rules I like to live by in order to get and keep a juicy burger.

• Start with good quality meat! This sort of seems like a “duh” tip, but it makes such a difference! For best results, use 1 pound of grass-fed 80/20 ground chuck. The fat content will add not only moisture, but great flavor as well. 
• Add minimal salt to your meat mixture, and then salt burgers right before they come off the grill. Salt draws out moisture, so if you salt the meat ahead of time, it will work against you!
• Form even, wide patties for quick and even cooking versus smaller, thicker patties.
• While grilling, don’t press on or try to flatten your burger. This is the exact reason why thermometers were invented! You are getting rid of all that moisture every time you press on your burgers!  Yes, it helps you see if your burger has clear juices running through it, but it also defeats the purpose of maintaining the moisture in the meat. This digital thermometer would be good to have.
• Preheat your grill to moderate heat. You don’t want your grill blazing away over the high heat. ROOKIE MISTAKE! The outside will be nearly black by the time the inside is even close to being cooked. Keep your heat even and on medium.
• Use Residual Heat. Cook burgers on the one side, flip, then cook briefly on the other. Turn the grill off and let them finish cooking in the residual heat with the lid closed. It seems a little odd, but it helps keep things extra moist and that’s the whole point of this list.

Common Burger Toppings to Consider

When it comes to toppings on a good burger, the sky is the limit. I prefer the usual lettuce, tomato, mayo. This burger recipe calls for BBQ sauce in the meat mixture! Yum! Here are some other topping ideas you might try.

• Grilled Mushrooms
• Caramelized Onions
• Pickles
• Fries
• Onion rings
• Jalapeños

A Note About Buns

There are a ton of different hamburger buns out there. I opted for a potato bread buns, which are soft and full of flavor. Consider toasting it for a slight crunch too! If you have a favorite bun that you already use, feel free to use that instead.

How To Make Blue Cheese Burgers

This Blue Cheese Burger is really easy to whip up. It was probably 20 minutes from start to finish. Cook the bacon, cook the burgers and then put everything together. And, let me tell you that burgers are so delicious when made with BBQ sauce. Perfect for summer barbecues. You’ll find the full printable recipe card down below.

Cook Bacon

In a large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon. If you want to try cooking the bacon in the oven, I highly recommend it!

Mix Ground Chuck + Onion + BBQ Sauce

In a large bowl, mix ground chuck ( I used 80/20, but use what you prefer or can find), minced onion, BBQ sauce, salt, and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick.

Turn skillet up to medium-high heat.

Cook or Grill Burgers

Cook burgers for 3 minutes then flip and top with blue cheese crumbles. Cover and cook for 2 more minutes or until the burgers have reached 160 degrees F.

If you’re grilling these burgers, see the section below about grilling the perfect burgers. You’ll never grill differently ever again!

Assemble Burgers + Serve

To assemble, spread mayonnaise on one half of the bun, and top with lettuce, cooked burger, and bacon.

How to Grill the Best Grilled Burgers

Once you try grilling burgers this way, you’ll never go back to your old ways. Promise.

Preheat Grill

Place each burger onto the preheated grill. Cook 3 minutes per side.

Add Cheese

Add blue cheese crumbles to each patty, cover, and cook 1 minute.

Turn off Grill + Continue to Cook

Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.

What Should I Serve with Blue Cheese Burgers?

Here are a few ideas to serve as a side dish with Blue Cheese Burgers:

• Air Fryer French Fries – have you jumped on the air fryer band wagon yet? Amazing fries every time!
• Air Fryer Sweet Potato Fries – get crispy, perfect sweet potato fries every time!
• My Grandma’s Potato Salad – cold potato salad tastes so much better on a hot day.
• Caesar Salad – a cool, crisp salad is always welcome.
• Macaroni Salad – classic side dish welcome at any summer BBQ.

Storing Leftover Blue Cheese Burgers

Cooked hamburger tends to last in the fridge for 4-5 days before it dries out. Store in an airtight container or ziplock bag. I’d suggest assembling these blue cheese burgers when you are ready to serve!

More Burger Recipes to Try!

• The Best Homemade Burger Recipe
• Green Chile Cheeseburger
• Greek Burgers
• Onion Ring Burgers
• Bacon Cheeseburger Sliders

I hope you love these and make them this weekend! Make these at your next get-together with friends! The printable recipe card is below. Enjoy, friends!

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Blue Cheese Burger

This classic Bacon Blue Cheese Burger recipe can be made, start to finish, in about 20 minutes! Perfect for summer barbecuing.

Course Dinner

Cuisine American

Keyword blue cheese burger

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 Burgers

Calories 459kcal

Author Lauren

Ingredients

• 1 lb ground chuck 80/20
• 1/4 cup onion finely minced
• 1/2 cup BBQ sauce
• salt + pepper
• 6 slices bacon
• 1/4-1/2 cup blue cheese crumbles
• lettuce
• tomato
• mayonnaise
• 6 whole wheat rolls

US Customary – Metric

Instructions

• In large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon.
• In large bowl, mix ground chuck, onion, BBQ sauce, salt and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick. Turn skillet up to medium high heat.
• Cook burgers 3 minutes then flip and top with blue cheese crumbles. Cover and cook 2 more minutes.
• To assemble, cut rolls in half, spread mayonnaise on one half of the bun and top with lettuce, cooked burger and bacon. Party in your mouth.

Nutrition

Calories: 459kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 855mg | Potassium: 372mg | Fiber: 2g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg

The post Blue Cheese Burger Recipe appeared first on Lauren's Latest.

A Great Summer Treat

This Frozen Lemonade is my new summer obsession! It’s so lemony, cold, tangy and refreshing! It totally satisfies a sweet treat craving and a cold drink craving…all in one! Enjoy this all summer long and adapt it to your own taste preferences!

Make It Your Own

The best part of this recipe, (besides how easy it is to make) is how adaptable it is. You can try different flavors of soda or juice. Don’t use diet soda, it will freeze solid on you. You can also add in some frozen fruit.

Fruit That Would Be Great in a Frozen Lemonade

If you’re wanting to add frozen fruit to your lemonade, I would suggest throwing the fruit in a blender before adding to the ice cream maker bowl. Here are some great options for fruit to add, totally optional though.

• strawberries
• cherries
• pineapple
• mango
• raspberries

How To Make Frozen Lemonade

This recipe is super duper easy. Like, take a beverage, throw it into an ice cream maker and voila! Insta-slushie. The printable recipe card is below.

Freeze Ice Cream Maker Bowl

Before you begin to make your slushy, make sure your ice cream maker bowl is frozen. You’ll get nowhere fast if it hasn’t had time to freeze up.

We tried slushies with Fanta Orange, Sprite and Root Beer soda flavors, but the best one {and most refreshing one!} was the lemonade.

Word to the wise: don’t try this with diet soda. It will freeze solid on you! No bueno!

Add Lemonade into Frozen Ice Cream Maker Bowl

Assemble ice cream maker and turn on. Pour cold lemonade into machine and churn 7-10 minutes or until frozen.

Scoop into Cups + Serve

After about 10 minutes of rolling around in your ice cream machine, you will magically have a slushy!

Love Frozen Lemonade? Try These Cool Treat Recipes…

• Healthy Smoothie Bowl Recipe
• Homemade Chocolate Ice Cream
• *AMAZING* Tropical Smoothie
• Homemade Ice Cream Cake Recipe

If you’re dying of heat (like me!) give this easy peasy recipe a whirl. Have a great day, friends!

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Frozen Lemonade Recipe

When it's hot outside, you'll want to make this refreshing frozen Lemonade Slushie recipe! Perfect for summer!

Course Beverage

Cuisine American

Keyword lemonade slushie

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 small servings

Calories 90kcal

Author Lauren’s Latest

Ingredients

• 3 cups cold store-bought lemonade such as Minute Maid brand

US Customary – Metric

Instructions

• Assemble ice cream maker and turn on. Pour cold lemonade into machine and churn 7-10 minutes or until frozen.
  
• Spoon into cups and serve.
  

Nutrition

Calories: 90kcal | Carbohydrates: 22g | Sodium: 11mg | Sugar: 21g

The post Frozen Lemonade Recipe appeared first on Lauren's Latest.

Perfect Cake for Holidays!

Today I’m posting about this super patriotic, fresh, and fun American Flag Cake recipe! I took my vanilla cake recipe and made it into a sheet cake then topped it off with my super yummy cream cheese frosting. After that, I decorated the whole thing with fresh berries and more frosting. This kind of reminds me of a fruit pizza but made with a cake base instead of a sugar cookie base.

I love a good celebration and this cake is the perfect way to be festive. Here are a few American Holidays to make this Flag Cake for:

• Memorial Day
• Flag Day
• Fourth of July
• Election Day
• Veterans Day
• Olympics

Variations

Can I use a boxed cake and frosting?

Yes, you can! While I used my Homemade Vanilla Cake Recipe and baked it on a sheet pan, you can use your favorite vanilla cake recipe or if homemade isn’t your thing you can always use a boxed vanilla or white cake mix and two tubs of frosting. All the decorating instructions stay the same.

Can I use other fruit instead of blueberries and raspberries?

Yes, of course! You could also use thinly sliced strawberries if raspberries aren’t your favorite. Also don’t let this stop you from making whatever type of flag you’d like. There are all sorts of colored fruits out there so the sky is the limit!

Can I use a different frosting?

Sure! If you don’t like cream cheese frosting, you can use just plain Vanilla Buttercream. (You’ll want to double the recipe if using mine.)

A Note About Vanilla Extract

You’re going to want to use a good vanilla extract. Look for ‘pure vanilla extract’ instead of imitation vanilla for best results. (Both will work, I just recommend pure vanilla extract. This is a great one.) 

How to Make American Flag Cake

For full details on how to make this American Flag Cake, see the recipe card down below

Preheat Oven + Prep Pan

Preheat oven. Line sheet pan with parchment paper and/or spray well with nonstick cooking spray and set aside.

Make the Cake Batter

In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside. In a liquid measuring cup, stir milk and vanilla together. Set aside.

In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.

Bake + Cool

Pour into the prepared sheet pan and smooth the top. Bake in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Depending on your oven, this will take more or less time. Anywhere between 12-20 minutes.

Cool completely before frosting and decorating.

Make Cream Cheese Frosting

Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired. If you don’t like cream cheese frosting, you can use just plain Vanilla Buttercream. (You’ll want to double the recipe if using mine.)

Decorate

Over cooled cake spread half of the cream cheese frosting in an even layer. It doesn’t have to be perfect since its getting covered with berries and more frosting.

With a toothpick or butterknife, outline the best you can the American flag. You don’t need all 13 stripes, I only had room for 7.

Fill the upper left rectangle with blueberries. Then alternate adding raspberries to each flag line. I started and ended with a red stripe (so four red stripes total and three white stripes).

With remaining cream cheese frosting, place in a piping bag with a star-shaped tip. Pipe on a couple of ‘stars’ then pipe two lines in each place of a white stripe.

Storing Leftover American Flag Cake

Because this recipe calls for cream cheese frosting any leftovers need to be stored in the fridge. Cover with plastic wrap and store for up to 3 days. After that the berries tend to turn and the base starts to get a little soggy. While still totally edible, I’d recommend eating this Flag Cake within the first 24 hours.

Make-Ahead + Freezing Instructions

Make this Flag Cake ahead of time by making the vanilla cake and cream cheese frosting in advance. Frost and store in the fridge for up to 4 days (reserving a bit of cream cheese frosting for later). Then when you are ready to serve, wash and dry those berries and go to town decorating.

To Freeze

You can even freeze this recipe in parts and then assemble it on the day you plan on serving it. Simply wrap the cake layer in plastic wrap a couple of times then freeze for up to three months. Similarly, you can freeze the cream cheese frosting in a separate container for the same amount of time. Let both items thaw for about a day. Give the cream cheese frosting a quick whip in the stand mixer or with a hand mixer then used it as normal. Top with fresh fruit and you’ve got yourself a fabulous dessert to share!

Even More Patriotic Treats to Try!

• 4th of July Cupcakes
• Double Berry Galette
• Old-Fashioned Mini Cherry Pies
• Cream Cheese Fruit Dip
• Buttery Apple Pie Recipe

I hope this cake makes it to your dessert table this Fourth of July! It’s a crowd pleaser for sure!

The printable recipe card is below. Enjoy, friends!

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American Flag Cake

This American Flag Cake is the perfect dessert for Memorial Day and Fourth of July! It's an easy vanilla sheet cake topped with frosting and berries.

Course Dessert

Cuisine American

Keyword flag cake

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 24 servings

Calories 492kcal

Ingredients

• 12 oz blueberries
• 48 oz fresh raspberries

For the Vanilla Cake

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 1 tablespoon vanilla extract
• 1/2 cup salted butter softened (one stick)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 2 egg whites

For the Cream Cheese Frosting

• 1 cup salted butter softened (two sticks)
• 16 ounces cream cheese softened (two 8 ounce blocks)
• 2 pounds powdered sugar 32 ounces or about 7 1/2 cups
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

For the Vanilla Sheet Cake

• Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside.
• In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
• In a liquid measuring cup, stir milk and vanilla together. Set aside.
• In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
• Pour into prepared sheet pan and smooth the top. Bake 15 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Depending on your oven, this will take more or less time. Anywhere between 12-20 minutes.
• Cool completely before frosting.

For the Cream Cheese Frosting

• Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.

To Decorate

• Over cooled cake spread half of the cream cheese frosting in an even layer. It doesn't have to be perfect since its getting covered with berries and more frosting.
• With a toothpick or butterknife, outline the best you can the American flag. You don't need all 13 stripes, I only had room for 7.
• Fill the upper left rectangle with blueberries. Then alternate adding raspberries to each flag line. I started and ended with a red stripe (so four red stripes total and three white stripes).
• With remaining cream cheese frosting, place in a piping bag with a star shaped tip. Pipe on a couple of 'stars' then pipe two lines in each place of a white stripe.

Nutrition

Calories: 492kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 102mg | Fiber: 1g | Sugar: 55g | Vitamin A: 653IU | Calcium: 54mg | Iron: 1mg

The post Flag Cake appeared first on Lauren's Latest.

Vanilla Cake Transformed

Happy 4th of July! 

You guys, these 4th of July Cupcakes are the quite possibly the most patriotic dessert in all the land! My go-to vanilla cupcake recipe gets a makeover with food coloring, killer cream cheese frosting, and sprinkles! Nothing says summer holiday quite like sugar on sugar on sugar. Basically, every kids’ dreams come true.

I brought these to a BBQ a few nights ago and people ended up fighting over them. Like mother against daughter “give me a bite of your cupcake!!” I think they were surprised that a plain old vanilla cupcake could taste that awesome.  Moist, sweet, and tender cake with a tangy, perfectly sweet cream cheese frosting. Simplicity at its best. AND, you probably have all the ingredients on hand Cha-ching! Money in the bank. Just be sure to NOT over-bake the cupcakes and to use Philly cream cheese.

Need more frosting options? Try my Buttercream Frosting, Chocolate Sour Cream Frosting, Vegan Chocolate Frosting, Reese’s Peanut Butter Cup Frosting, Easy Chocolate Frosting Recipe.

Food Coloring + Sprinkles Options

Food Coloring – The fun part about these cupcakes is dying the batter red and blue! I like using gel food colorant because a little goes a long way but liquid food coloring will work too.

Sprinkles – optional but super fun for kids! Use what you have or order special sprinkles for an event.

Can I Use Different Colors?

The beauty of this recipe is that you don’t *have* to use red and blue food coloring! All my Canadian friends could do red and white for Canada Day too! Or, you could pick out some favorite colors and turn these into birthday cupcakes, or school colors for a graduation party. Consider this a tie-dye type of recipe (kinda like these Mini Tie Dye Cheesecakes)! The possibilities are seriously endless!

How To Make 4th of July Cupcakes

Here you’ll find the step-by-step directions for making the cupcakes and frosting. For full complete details and measurements, see the printable recipe card at the bottom of the post.

Preheat Oven + Prep Muffin Tins

Preheat oven. Line a muffin tin with paper liners and set it aside.

Make Cake Batter

In a large bowl, beat egg whites until stiff peaks form. Set aside.

In another large bowl, beat butter and sugar together until light and fluffy, for 2 minutes. Stir in vanilla.

In a small bowl, combine the dry ingredients. With the mixer on low, alternate adding in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing. Fold in whipped egg whites.

Divide + Color Batter

Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. I tried to find a balance between bright-colored cupcakes vs tastes like gross food coloring cupcakes.

Fill Cupcake Tins, Bake + Cool

Using a cookie dough scoop, spoon a scoop of each of the white, red, and blue cake batters, into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake until a toothpick comes out clean after being inserted. Set aside to cool completely before frosting.

Make the Cream Cheese Frosting

Beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat for 3 minutes until the frosting lightens in color and thickens slightly.

Frost Cupcakes + Add Sprinkles

Frost cooled cupcakes and top with sprinkles. After you pull the paper liners off, kids go NUTS for these!

Storing Cupcakes

Because the frosting has cream cheese in it, I would recommend storing these in an airtight container in the fridge for up to 4 days.

Make Ahead

You can make these cupcakes a few days ahead of when you need them. Bake and cool cupcakes and store at room temperature in an airtight container or bag. For the cream cheese frosting, store in an airtight container in the fridge. When ready to frost, allow to sit out on the counter to soften up. I suggest giving it a quick re-whip until it’s smooth and creamy again. You might need to add a little milk to loosen the consistency.

Can I freeze frosted cupcakes?

Yes! You will want to place frosted cupcakes in a sturdy freezer safe container that will keep the cupcakes from getting smooshed. Avoid placing plastic wrap to cover the tops, that will just make a mess. Cupcakes will stay fresh in the freezer for up to 3 months.

More Fourth of July Desserts!

• Flag Cake
• Old-Fashioned Mini Cherry Pie
• Double Berry Galette
• Sugar Cookie Bars
• Buttery Apple Pie Recipe
• Homemade Vanilla Ice Cream Recipe

Let me know if you make these this July 4th weekend!

The printable recipe card is down below

More Fourth of July Desserts!

• Flag Cake
• Old-Fashioned Mini Cherry Pie
• Double Berry Galette
• Sugar Cookie Bars
• Buttery Apple Pie Recipe
• Homemade Vanilla Ice Cream Recipe

Let me know if you make these this July 4th weekend!

The printable recipe card is down below

Print

4th of July Cupcakes

Say, "Happy Fourth!" with these Red, White and Blue Cupcakes. These are moist, sweet cupcakes topped with a tangy, creamy frosting.

Course Dessert

Cuisine American

Keyword red white and blue cupcakes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 18 cupcakes

Calories 319kcal

Author Lauren’s Latest

Ingredients

for the cupcakes-

• 4 large egg whites
• 1/2 cup butter softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• food coloring red and blue

for the frosting-

• 8 oz cream cheese at room temperature (Philadelphia brand is preferred)
• 1/2 cup salted butter softened
• 2 1/3 cups powdered sugar
• 1 teaspoon vanilla
• sprinkles optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
• In a large bowl, beat egg whites until stiff peaks form. Set aside.
  
• In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla.
  
• In a small bowl, combine the dry ingredients. Alternate stirring in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing.
  
• Fold in whipped egg whites.
  
• Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one.
  
• Alternating between the white, red, and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake 15-20 minutes or until a toothpick comes out clean after being inserted. Set aside to cool.
  
• For the frosting, beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat for 3 minutes until the frosting lightens in color and thickens slightly.
  
• Frost cooled cupcakes and top with sprinkles.
  

Nutrition

Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 214mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 506IU | Calcium: 57mg | Iron: 1mg

The post 4th of July Cupcakes appeared first on Lauren's Latest.

4th of July Appetizers to Make This Year!

Caprese Salad

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious. Made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! This would be a classy addition to your 4th of July table.

Corn Avocado Basil Salad

Corn, Tomato & Avocado Salad is a healthy salad perfect for the hot summer months…especially on July 4th! This refreshing salad is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers, and zucchini.

Buffalo Chicken Dip

Buffalo Chicken Dip is creamy, spicy, and perfect for an easy 4th of July party appetizer! This is one of my favorite dip recipes I’ve developed. Pair with chips, veggies, and/or crackers.

Classic Salsa

This easy Salsa Recipe is so fresh and easy to make! It’s a restaurant-style salsa made in a blender or food processor in about ten minutes. Canned tomatoes are blended together with onions, garlic, cilantro, jalapeños and a few spices.

Homemade Kettle Chips

These Homemade Kettle Chips are light, crispy and, so easy to make. Paired with an Onion Dill Dip, you’ll want to make these again and again!

7 Layer Dip

This 7 Layer Dip is a classic appetizer that everyone loves! Packed with beans, cheese, salsa and all things Mexican, your 4th of July guests will devour it!

Peach, Basil & Corn Burrata

This Corn, Basil, and Peach Burrata Salad is light and summery. This might be the freshest 4th of July appetizer ever! Serve with crackers.

Spinach Artichoke Dip

Spinach Artichoke Dip is a classic appetizer or snack that is forever iconic and popular. It’s creamy, tangy and has a ridiculous amount of calories but is still considered healthy because duh, it’s made with spinach. Add this to your 4th of July appetizers list for sure!

Chocolate Cherry Cheesecake Dip

Creamy Chocolate Cherry Cheesecake Dip is perfect with pretzels or graham crackers! It’s like cheesecake, cherries, and chocolate had a baby and it’s divine! Dive into this sweet and addicting summertime dip this 4th of July!

Mom’s Salmon Dip

Need a fast and easy 4th of July appetizer that pleases the masses? Try this Salmon Dip Recipe! Made with only three main ingredients in 10 minutes or less, this is certainly one that should be served at your party.

Mexican Street Corn Guacamole

All the flavors you know and love from Mexican Street Corn stirred into creamy guacamole! An easy and show-stopping 4th of July appetizer.

Pretzel Dogs

Frozen rolls and hot dogs turn into fun and easy Pretzel Dogs! Pair these with your favorite mustard, ketchup, or even this Roasted Jalapeño Queso, for a winning combo.

Watermelon Mint Salad

Made with only three ingredients, this is Watermelon Mint Salad! This salad is the perfect 4th of July appetizer…cold, refreshing, and naturally sweet! Feta cheese optional!

Classic Bruschetta

Bruschetta is an easy, Italian appetizer that always goes over well. Toasted bread, rubbed with garlic and topped with diced garden tomatoes, fresh basil, and a hint of balsamic vinegar. This is the best bruschetta recipe!

Cream Cheese Fruit Dip

Ok, if this doesn’t scream 4th of July appetizer, I don’t know what does! This Cream Cheese Fruit Dip recipe is so delicious and also super kid-friendly thanks to the sprinkles.

The post 4th of July Appetizers appeared first on Lauren's Latest.

What Makes the Best Burger?

A good hamburger recipe is made up of a couple of different sections that all work beautifully together. One doesn’t overwhelm the other and you get a perfectly juicy and balanced burger. For the Best Grilled Burger, I’m going to break down each of these sections so you can have summer grilling success!

Looking for a healthier burger? Check out my turkey burger recipes: The Best Turkey Burger Recipe, Cheddar Ranch Turkey Burgers, Southwest Turkey Burgers, and Greek Turkey Burgers.

How to Make Burger Patties

These homemade burgers will make you never want summer to end! For full recipe details, see the printable recipe card down below.

Make Ground Beef Mixture

In a large bowl, mix together Ground Chuck or Ground Beef, Gourmet Burger Seasoning, Worcestershire sauce, and BBQ sauce together until well combined. Do not over mix.

Form Hamburger Patties

Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of ground beef mixture to the lid and fold the plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.

Refrigerate Until Ready to Grill

Cover and refrigerate for about 1 hour. (This will help the burgers keep their shape on the grill.)

Get Juicy Burgers Every Time

Here are a few rules I like to live by in order to get and keep a juicy burger.

• Start with good quality meat! This sort of seems like a “duh” tip, but it makes such a difference! For best results, use 2 pounds of of grass-fed 80/20 ground chuck. The fat content will add not only moisture, but great flavor as well.
• Add minimal salt to your hamburger mixture, and then salt burgers right before they come off the grill. Salt draws out moisture, so if you salt the meat ahead of time, it will work against you!
• Form even, wide patties for quick and even cooking versus smaller, thicker patties.
• While grilling, don’t push or press on your burger. This is the exact reason why thermometers were invented! You are getting rid of all that moisture every time you push on your burgers!  Yes, it helps you see if your burger has clear juices running through it, but it also defeats the purpose of maintaining the moisture in the meat. This digital thermometer would be good to have.
• Preheat your grill to moderate heat. You don’t want your grill blazing away over the high heat. ROOKIE MISTAKE! The outside will be nearly black by the time the inside is even close to being cooked. Keep your heat even and on medium.
• Use Residual Heat. Cook burgers on the one side, flip, then cook briefly on the other, turn the grill off and let them finish cooking in the residual heat with the lid closed. It seems a little odd, but it helps keep things extra moist and that’s the whole point of this list.
• A Lighter Recipe. To lighten up the recipe, make your burger with only one lean beef patty.

How to Grill the Best Grilled Burgers

Once you try grilling burgers this way, you’ll never go back to your old ways. Promise.

Preheat Grill + Bring Burgers From the Fridge

Place each burger onto the preheated grill. Cook 3 minutes per side.

Add Cheese to Each Burger

Add cheddar cheese slices to each patty, cover, and cook 1 minute.

Turn Off Grill + Continue to Cook

Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.

My Secret Sauce

While the burgers are resting, make up the secret sauce! Whisk mayonnaise together with ketchup, pickles, pickle juice, ground pepper, and garlic powder. Place in refrigerator until ready to use.

Prep Toppings

After making the secret sauce, don’t forget to prep your burger toppings while the burgers are resting. Slice tomatoes, wash and tear lettuce, slice the onion, etc.

Other Common Burger Toppings to Consider

Now this is totally up to you because it’s your dinner! Some of my favorite toppings are lettuce, tomato, and red onions.

• Mustard
• Mayonaise
• Mushrooms
• Caramelized Onions
• Bacon
• Pickles
• Fries

A Note About Buns

There are a ton of different hamburger buns out there. I opted for a potato bread buns, which are soft and full of flavor. Consider toasting it for a slight crunch too! If you have a favorite bun that you already use, feel free to use that instead.

Assemble Your Burger

To assemble your burger, take a bun and add plenty of secret sauce and lettuce. Then stack two burgers together and place them on top of lettuce. Now pile on any other desired toppings and close it off with the top of the hamburger bun. Enjoy!

Side Dishes to Have with this Burger Recipe

Now that you have the perfect summer burger you’re going to need some side dishes. Don’t worry…I got you covered with these easy ideas.

• Garlic Fries Recipe – this recipe takes very little prep and can be done in 25 minutes or less!
• Grandma’s Best Potato Salad Recipe – cold potato salad tastes so much better on a hot day.
• Amazing Pico de Gallo Recipe – serve alongside chips.
• High Protein Ranch Dip & Dressing – break out the veggies with this delicious ranch dip!
• Classic Coleslaw Recipe with Homemade Coleslaw Dressing – the perfect coleslaw to go with your main course.
• Cucumber Salad Recipe – so refreshing!

Storing Leftover Burgers

Store leftover burgers in the fridge, in an airtight container for 3-4 days.

Freezing Directions: Grilled hamburgers freeze well, while maintaining their flavor for up to 4 months! Allow burgers to cool completely. Wrap each burger individually in foil, and then place in a sealed freezer safe bag.

More Burger Recipes to Try!

• Bacon Cheeseburger Sliders
• Blue Cheese Bacon Burgers
• Onion Ring Topped BBQ Bacon Burger
• Chicken Parm Garlic Bread Burgers
• Green Chile Cheeseburgers

This burger recipe is quite straightforward, so the photos should help send you down the right path! Plus, this recipe can be dressed up or dressed down for all your burger needs. Just be sure to print the recipe so you have it on hand

The printable recipe card is below. Have a great day, friends!

Print

The Best Burger Recipe

The Best Burger Recipe is grilled, juicy, and slathered in secret sauce. These homemade burgers will make you never want summer to end!

Course Dinner

Cuisine American

Keyword best burger recipe, burger recipe, homemade burgers

Prep Time 1 hour 20 minutes

Cook Time 10 minutes

Total Time 1 hour 30 minutes

Servings 4 servings

Calories 923kcal

Author Lauren Brennan

Ingredients

for the burgers-

• 2 lbs. 80/20 Ground Chuck or Ground Beef of choice
• 2 tablespoons Gourmet Burger Seasoning
• 1 tablespoon Worcestershire Sauce
• 1/4 cup BBQ sauce

for the secret sauce-

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickles finely diced
• 1 tablespoon dill pickle juice
• 1/4 teaspoon ground pepper
• 1/2 teaspoon garlic powder
• 8 slices cheddar cheese
• 4 potato hamburger buns
• lettuce
• tomato
• red onion etc.

US Customary – Metric

Instructions

• In a large bowl, mix Ground Beef, burger seasoning, Worcestershire sauce, and BBQ sauce together until well combined.
  
• Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
  
• Cover and refrigerate for about 1 hour. (This will help the burgers keep their shape on the grill)
  
• While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper, and garlic powder. Place in refrigerator.
  
• Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice the onion, etc.
  
• To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.
  
• Stack two burgers* together and place onto hamburger buns. Add plenty of secret sauce and any other desired toppings. Enjoy!
  

Notes

*To lighten up the recipe, make with only one lean beef patty.

Nutrition

Calories: 923kcal | Carbohydrates: 40g | Protein: 68g | Fat: 53g | Saturated Fat: 20g | Cholesterol: 211mg | Sodium: 1387mg | Potassium: 1067mg | Fiber: 1g | Sugar: 13g | Vitamin A: 905IU | Vitamin C: 2.6mg | Calcium: 586mg | Iron: 10.3mg

The post The Best Burger Recipe appeared first on Lauren's Latest.