It’s a bold statement to be sure, but I stand by it: these are the best Turkey Burgers you’ll ever make! Perfectly seasoned and oh-so-juicy, they’re a healthier choice that doesn’t sacrifice flavor.

Turkey burgers have a bad reputation, and let’s be honest: they’ve kind of earned it.

Dry, bland, and generally disappointing, many turkey burgers leave us wishing we had just made regular burgers instead. 

While I’ve shared turkey burgers here before (my Italian Turkey Burgers and Chipotle Sweet Potato Turkey Burgers are reader faves!), I wanted to make a basic turkey burger recipe with the same versatility as a beef burger patty. 

It took a lot of trial-and-error, but this is the one. 

What Makes This the Best Turkey Burger Recipe

How do you make a turkey burger that’s not terrible?

Let’s address the top two (often true) turkey burger complaints: They are 1) Dry and 2) Flavorless.

The dryness comes from the fact that turkey is so much leaner than ground beef.

We like that because it means a turkey burger is healthier, but the trade-off is that you end up with a burger that’s much less juicy.

Here’s how to keep a turkey burger from drying out:

• Use 93% Lean Ground Turkey. Do not use any leaner than this (95% or 97% are no-gos), but you can use lower if you’d like. 90% is even a little juicier.
• Add Breadcrumbs and Egg. They do double duty to bind the meat (so your turkey burger doesn’t fall apart) and they keep your turkey burgers moist.
• Use a Meat Thermometer. When you’re working with lean meat like turkey, it’s so important that you don’t overcook it because there’s less margin for error.

Once I tackled the dryness, it was time for the easy part—adding flavor!

I’ve got you covered here with tomato paste, Worcestershire sauce, and onion powder.

Each of these delivers a piece of that umami flavor you get from a traditional beef burger, all with the health benefits of lean ground turkey.

These turkey burgers are here to WOW!

How to Make Juicy Turkey Burgers

Other than the turkey itself, cooking up these turkey burgers isn’t that different from the process of making burgers with ground beef.

The meat mixture is a little softer and wetter, but that’s because we have to introduce that extra moisture to keep the burger patties nice and juicy.

The Ingredients

• Lean Ground Turkey. I used 93% lean ground turkey meat. 90% is also fine; do not use any leaner than 93%.
• Panko Bread Crumbs. Homemade breadcrumbs or regular breadcrumbs work too, but I always love using Panko. The texture is just right.
• Worcestershire Sauce. Don’t skip it! If you have seafood allergies, use a bottle of vegetarian Worcestershire sauce. It’s key to the flavor of these burgers.
• Tomato Paste. Pro-tip: freeze the leftovers in one-tablespoon portions, pop them in a freezer bag, and next time you need a tablespoon or two of tomato paste, you won’t need to buy a whole can.
• Hot Sauce. Optional and adjustable; use as much or as little as you like.
• Onion Powder. This adds onion flavor without having to dice an onion.
• Salt & Pepper. Classics.
• Egg. Binding agent.
• Canola Oil. Or another high smoke point oil you like to use for cooking.
• For Serving. Whole wheat hamburger buns, cheese, sliced avocado or Homemade Guacamole, and/or any other burger toppings you like.

The Directions

1. Combine the turkey with the panko and seasonings in a mixing bowl.

2. Add the egg to the bowl, then use a fork to mix all of the ingredients together.

3. Preheat the oil in a cast iron skillet and shape the turkey mixture into patties. 

4. Cook the turkey burgers in the skillet, add the cheese, and assemble on buns with your choice of toppings. ENJOY!

Recipe Variations

• Chicken Burgers. Ground chicken has a lot of the same issues as ground turkey when it comes to making burgers—which means this recipe is also great for making juicy, flavorful chicken burger patties!
• Juicy Lucy Turkey Burgers. Make 8 thin turkey patties; top 4 of them with a slice of cheese, then place the other 4 patties on top, sandwiching the cheese in the middle. Pinch the edges together to seal them and cook as instructed.
• Onion-y Turkey Burgers. Finely chop half a yellow onion, cook it with a splash of oil in your skillet until it’s nicely browned, and fold this into the ground turkey mixture. Top with Quick Pickled Red Onions.
• BBQ Bacon Burgers. Top burgers with Baked Bacon or Air Fryer Bacon and Barbecue Sauce.
• Mushroom Swiss Burgers. Top with Swiss cheese and Sautéed Mushrooms.

Storage Tips

• To Store. Cooked burgers will last in the refrigerator for up to 3 days. Wrap them tightly or store them in an airtight container.
• To Reheat. Reheat in the microwave, in a skillet over medium heat, or in an oven, toaster oven, or air fryer set to 350 degrees F.
• To Freeze. Freeze turkey burgers for up to 3 months in an airtight container or freezer bag with parchment paper between the layers.

What to Serve With Turkey Burgers

• French Fries. Burger and fries—you can’t go wrong with that! Try my Sweet Potato Fries, Air Fryer Sweet Potato Fries, or classic Homemade Fries.
• Vegetables. Give your fries a veggie twist with Zucchini Fries, or make a simple vegetable side like my Air Fryer Green Beans or Smashed Brussels Sprouts.
• Light Salad. Keep your meal light by pairing your turkey burgers with this Spinach Strawberry Salad or Fruit Salad.
• BBQ Sides. Healthy Coleslaw, Potato Salad, and Easy Baked Beans are all burger side dish classics.

Recommended Tools to Make this Recipe

• Mixing Bowls. I love these glass mixing bowls because they do double-duty for meal prep and serving.
• Cast Iron Skillet. This one is made in the USA, it will last a lifetime, and it’s under $20. Score!
• Measuring Spoons. Magnetic measuring spoons to keep your kitchen drawers tidy.
• Instant Read Thermometer. Check the internal temperature for perfect turkey burgers!

Give them a try and I think you’ll agree—your family is going to gobble up these turkey burgers!

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Turkey Burgers

The best turkey burger recipe! These turkey burgers are juicy, flavorful, and perfect for piling with your favorite toppings.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 317kcal

Author Erin Clarke / Well Plated

Ingredients

For the Turkey Burger Patties:

• 1 pound lean ground turkey (I used 93% lean)
• 1/4 cup panko bread crumbs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1/2 to 1 teaspoon hot sauce such as Tabasco (optional)
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1 tablespoon canola oil

For Serving:

• 4 whole wheat hamburger buns or buns of choice
• Thinly sliced or grated cheese
• Sliced avocado
• Other toppings of choice: tomatoes, lettuce, mayo (or my fave, nonfat Greek yogurt)

Instructions

• Make the patties: In a large mixing bowl, place the ground turkey. Top with the Panko, Worcestershire sauce, tomato paste, hot sauce, onion powder, salt, and pepper.
  
• Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork to gently combine all of the ingredients. Don’t over work the meat or the burgers may be tough.
  
• Meanwhile, in a large cast iron skillet (or similar sturdy skillet or a nonstick skillet), heat the oil over medium-high heat.
• Shape the mixture into 4 patties that are about 1/2-inch thick and 4 1/2 inches across. The mixture will be very wet and soft. Work gently and trust that it will hold together once it cooks. I find it easiest to shape the patties with my hands, then carefully lower them directly onto the hot cooking surface (vs. transfer them to a plate, then transfer them to the skillet from there).
  
• Once the oil is hot and shimmering, cook the turkey burgers for 4 minutes on the first side, flip, then continue cooking for 3 to 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer inserted at the thickest part. If you’d like to toast the buns, do so during the last few minutes of cooking (see notes). If using cheese, place on top of the patties right after flipping. Transfer to a plate. Serve the burgers immediately on the buns, with avocado and your toppings of choice.
  

Notes

• TO TOAST BURGER BUNS: Spray or brush the cut sides with oil and toast them in the skillet for a few seconds, until they’re warm and golden brown.
• TO STORE: Cooked burgers will last in the refrigerator for up to 3 days. Wrap them tightly or store them in an airtight container.
• TO REHEAT: Reheat in the microwave, in a skillet over medium heat, or in an oven, toaster oven, or air fryer set to 350ºF.
• TO FREEZE: Freeze turkey burgers in a freezer bag or airtight container for up to 3 months.

Nutrition

Serving: 1 (of 4) | Calories: 317kcal | Carbohydrates: 25g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 109mg | Potassium: 511mg | Fiber: 2g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg

Related Recipes

With a few tips and tricks, ground turkey is an amazing substitute for ground beef! Here are some more ground turkey recipes to try:

Stir Fries

Egg Roll in a Bowl

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Turkey Meatloaf

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Grilling

Teriyaki Burgers with Grilled Pineapple

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Sink your teeth into this fresh and juicy Spicy Chicken Sandwich. Marvel at how easy it was to make, then high-five yourself for opting for this homemade delight over a (inferior) chicken sandwich at the drive-through.

Chicken breasts bathed in a spicy buttermilk marinade, coated in seasoned panko breadcrumbs, then baked to crispy perfection and nested in your favorite bun with a creamy sriracha sauce.

A Grilled Chicken Sandwich is tasty, but when you’re craving crunch, your instincts may guide you to fast food chains for your favorite crispy chicken sandwich.

Stop right there!

I insist you give homemade spicy chicken sandwiches a go instead.

Spicy Chicken Sandwiches at Home

Making your own spicy chicken sandwich is shockingly simple! 

• No frying is required (yay for less mess and no butter or vegetable oil).
• The breasts for these spicy chicken sandwiches are baked.
• No multiple dredging steps or flour mixture; just marinate the chicken then coat in panko.

Like Baked Fried Chicken and Air Fryer Fried Chicken Breast, the chicken in this sandwich tastes fried but is shockingly baked. 

The chicken breasts are incredibly juicy inside (no dry chicken allowed!), while being crispy outside.

Smothering our spicy chicken is a simple sauce that’s a healthy version of spicy mayo: a mix of nonfat Greek yogurt and sriracha.

How to Make a Spicy Chicken Sandwich

The key to this spicy chicken sandwich is the baking setup.

By placing the chicken on a wire cooling rack over a rimmed baking sheet, it’s able to crisp on all sides.

The Ingredients

• Buttermilk. Marinating the chicken in seasoned buttermilk makes it oh-so tender and juicy.
• Spices. The marinade and breadcrumbs are simply but powerfully seasoned with salt, onion powder, and cayenne pepper. This flavor is just-right spicy.
• Breadcrumbs. Use Panko over regular plain breadcrumbs as their larger texture makes for a crispier coating.
• Sriracha. To drive home the “spicy” in spicy chicken sandwich, it’s marinated with sriracha and served with a yogurt sriracha sauce. It gives the sandwich the perfect bite.
• Greek Yogurt. Mixed with the sriracha, nonfat Greek yogurt makes for a creamy, healthier sauce.
• Buns. Serve your baked spicy chicken on your favorite type of hamburger bun; I think brioche buns are divine.

The Directions

1. Pound the chicken breasts to an even 1/4-inch thickness.

2. Whisk together buttermilk, sriracha, salt, and onion powder.

3. Marinate chicken.

4. Dredge chicken in seasoned Panko mixture.

5. Set prepared chicken on an oven-safe wire rack on top of a rimmed baking sheet, then mist the chicken with nonstick spray.

6. Bake the spicy chicken at 425 degrees F for 20 to 25 minutes until the chicken reaches 165 degrees F and has crispy edges.

7. Make the sauce: combine the yogurt, sriracha, and salt in a small bowl. Serve spicy chicken on toasted buns with the sauce and toppings. ENJOY!

Storage Tips

• To Store. Store leftover chicken separately (rather than assembled sandwiches) in an airtight container in the refrigerator for 3 to 4 days. The sauce will last in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Reheat spicy chicken in an air fryer, toaster oven, or at 350 degrees F in the oven so the chicken re-crisps.
• To Freeze. The texture of thawed and re-warmed frozen spicy chicken will not be as crispy, but you can freeze the leftover chicken for up to 3 months in an airtight, freezer safe container.

What to Serve with a Spicy Chicken Sandwich

• Fries. To round out our “fast food healthy at home” theme, serve a spicy chicken sandwich with Air Fryer French Fries or Sweet Potato Fries.
• Salad. This 7 Layer Salad is gorgeous and makes me think of fancy picnics along with these chicken sammies. Potato Salad would also be an excellent choice.
• Roasted Veggies. You could opt to serve the crispy spicy chicken sans bun and with a side of veg to make this meal even healthier. Roasted Brussels Sprouts and Roasted Broccoli are easy sides to add greens to any meal.

Recommended Tools to Make this Recipe

• Wire Baking Rack. For so much more than cooling cookies.
• Rimmed Baking Sheet. Your tool for so many one-pan meals.
• Mixing Bowl. A size for every mixing need.

Hot. Crispy. Tender. Juicy.

YES, this chicken sandwich has it going ON.

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Spicy Chicken Sandwich

This baked spicy chicken sandwich is melt-in-your mouth juicy with a crispy panko coating and creamy sauce. A better homemade Chick-fil-A!

Course Dinner, lunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 sandwiches

Calories 552kcal

Author Erin Clarke / Well Plated

Ingredients

For the Spicy Chicken Sandwiches

• 4 6-ounce boneless skinless chicken breasts (1.5 lb total)
• 1 cup buttermilk*
• 1 tablespoon sriracha or hot sauce of choice
• 2 teaspoons kosher salt divided
• 1/2 teaspoon onion powder
• 2 cups panko breadcrumbs
• 1 teaspoon cayenne pepper

For Serving

• 4 hamburger buns
• pickles
• tomato
• lettuce

For the Sauce

• 1/2 cup nonfat plain Greek yogurt
• 2 teaspoons sriracha
• 1/4 teaspoon kosher salt

Instructions

• Place two pieces of the chicken in a gallon-sized zip-top bag. With rolling pin or the flat side of a meat mallet pound the chicken to an even 1/4-inch thickness. Repeat with the remaining chicken.
  
• In a bowl or container, stir together the buttermilk, sriracha, 1 teaspoon of the salt salt, and the onion powder. Add the chicken, toss to coat in the marinade, cover, and refrigerate to marinade for at least 1 hour and up to overnight.
  
• When ready to make the sandwiches, place rack in the center of your oven and preheat to 425℉. Place an oven-safe wire rack on top a rimmed baking sheet. Coat the rack with nonstick spray.
• In a shallow dish, combine the panko, remaining 1 teaspoon salt, and cayenne. Working one at a time, remove a piece of chicken from the marinade, shake off the excess, and dredge it on both sides in the panko mixture, pressing as needed to coat. Set the coated chicken on the prepared wire rack. Mist the chicken with nonstick spray.
  
• Bake the spicy chicken for 20 to 25 minutes, until the chicken reaches 165℉ on an instant-read thermometer.
  
• While the chicken cooks, make the sauce: In a small bowl, combine the yogurt, sriracha, and salt.
  
• To serve, toast the buns (if desired—this is easy to do in the oven) and spread sauce on the top and bottom. Add the lettuce to the bottom bun, followed by the tomato and chicken. Top with pickles.

Notes

• In place of buttermilk, you can use 1 cup of whole or low-fat milk mixed with 1 tablespoon of white vinegar.
• The cooking time will depend on the size of the chicken breasts, it’s best to look for smaller ones (they’re also easier to fit into a sandwich)
• You could swap in chicken thighs (the size would even work better)

 

• TO STORE: Store leftover chicken separately in an airtight container in the refrigerator for 3 to 4 days. The sauce will last in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Reheat spicy chicken in an air fryer, toaster oven, or at 350 degrees F in the oven so the chicken re-crisps.
• TO FREEZE: The texture of thawed and re-warmed frozen spicy chicken will not be as crispy, but you can freeze the leftover chicken for up to 3 months in an airtight, freezer safe container.

Nutrition

Serving: 1 sandwich (with bun and sauce) | Calories: 552kcal | Carbohydrates: 48g | Protein: 61g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 152mg | Potassium: 1084mg | Fiber: 2g | Sugar: 9g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 228mg | Iron: 4mg

More Chicken Sandwiches

Sandwiches

Shredded Chicken Sandwich

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Pulled Chicken Sandwich

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Salads

Greek Yogurt Chicken Salad

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Connect with your plant side and cook up the BEST Vegan Burger recipe you’ll ever try! Made with black beans, protein-rich ingredients, and warm spices, they’re every bit as satisfying as they are scrumptious.

Lightly crisp outside, tender (not mushy!) inside, and boasting an intense savoriness that you wouldn’t expect in a vegetarian burger recipe, these are hands-down not only the best vegan burgers—they are one of the best burgers, period—I have ever tasted.

(For another flavor-pack vegan recipe, try these Vegan Stuffed Peppers next.)

• Made with “superfood” ingredients like black beans, almonds, flaxseeds, and more, these patties of smoky satisfaction come together in a single bowl.
• They are HIGH PROTEIN. Each packs a whopping 12 grams of protein per burger!
• These burgers have won rave reviews from table of carnivores.

Why Make Vegan Burgers from Scratch

Vegan burgers are quite the hot item on the market right now, from Burger King to McDonald’s vegan burger.

Plant-based and soy patties are a hot commodity.

The problem? Most vegan burgers (and Vegan Protein Bars) you buy (and why vegan burgers can be unhealthy) can be are highly processed.

This homemade vegan burger recipe? It is nothing but the good stuff (same goes for these Vegan Enchiladas).

How to Make The Best Vegan Burger

Although I’m a long-time fan of well-made veggie burgers for their simple ingredients and health benefits (see this Portobello Mushroom Burger and my crowd-favorite Quinoa Burgers), I do have one major, er, beef with standard veggie burger recipes.

Most don’t contain enough tummy-satisfying protein to keep me full for more than an hour or so.

Not so with these high-protein vegan burgers!

Thanks to their protein-rich, and high-fiber ingredients, they can sustain you for hours.

Keep reading to learn what makes this power-packed vegan burger patty recipe so super.

The Ingredients

• Black Beans. Not just for vegan Mexican Salad and Bean Tostadas, black beans are a prime base for vegan burger patties thanks to their ample fiber, protein, and mineral content.
• Ground Flaxseed Meal. Rich in immune and brain-boosting omega-3s, antioxidants, and fiber.
• Almonds + Pepitas. Nuts and seeds are a creative vegan burger idea that you’ll come back to again and again. They add the umami that is often missing from other meatless burger recipes.

• Red Pepper + Red Onion. For a pop of color, added nutrition benefits, texture, zippy taste, and slight sweetness.
• Rolled Oats. More fiber! These vegan burgers are here to keep you full.

• Hemp Seed Hearts. Just three tablespoons contain a whopping 10 grams of complete protein. Hemp seeds are also low-carb, making them a good choice for those following a paleo diet or who need to be carb conscious. Hello, SUPER FOOD.

• Spices. Smoked paprika, cumin, and chili powder give these burgers a smokiness you’d typically only expect from the grill. No bland burgers for us!
• Avocado. Or Homemade Guacamole. My #1 vegan burger topping of choice. Avocado provides the richness and creaminess that you’d typically get from cheese, while keeping the burgers dairy free.

The Directions

1. Pulse the red pepper and onion in a food processor. Transfer to a mixing bowl.

2. Blend the almonds, seeds, flaxseed meal, garlic, and spices in the food processor.

3. Pulse until finely ground, then add to the bowl with the vegetables.

4. Puree the black beans, oats, and water in the food processor.

5. Stir them into the bowl with the other ingredients.

6. Shape the mixture into burger patties, then lay them on a baking sheet. Bake vegan burgers for 25 to 30 minutes at 350 degrees F, flipping after 20 minutes. Add toppings and ENJOY!

Storage Tips

• To Store. Keep vegan burgers in the fridge in an airtight storage container for up to 5 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze burgers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Vegan Burgers

Side Dishes

Homemade Fries

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Side Dishes

Sweet Potato Fries

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Air Fryer

Air Fryer French Fries

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Recommended Tools to Make this Recipe

• Food Processor. This is the one I own and love!
• Baking Sheet. Perfect for baking these vegan burgers.
• Non-Slip Cutting Board. This cutting board stays secure while you’re chopping.

The Best Food Processor

Easy to use and great for a variety of different ingredient prep methods.

Get on AMazon

Super foods, super flavors, super satisfaction.

I can feel the good vibes emitting from our kitchens already!

Vegan Burger Video

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Vegan Burger

The BEST vegan burger recipe! A high-protein vegan burger patty recipe with black beans, red peppers, oats, and spices. Won't fall apart!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8 burgers, depending upon size

Calories 277kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BURGERS:

• 1 large red pepper cored and roughly chopped
• 1/2 small red onion roughly chopped
• 1/2 cup raw almonds
• 1/4 cup pepitas pumpkin seeds
• 1/4 cup hemp seed hearts
• 2 tablespoons ground flaxseed meal chia seeds, or additional hemp seed hearts
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1 1/4 teaspoons cumin
• 3/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 can black beans, (15 ounces) rinsed and drained
• 1/2 cup old fashioned rolled oats gluten free if needed
• Whole grain buns for serving

TOPPING IDEAS:

• Sliced tomatoes, avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard

Instructions

• Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
• Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.
  
• To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika.
  
• Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.
  
• Place the black beans, oats, and 2 tablespoons water in the food processor.
  
• Puree until the beans are mostly smooth with a few small pieces remaining.
  
• Transfer to the mixing bowl and stir to combine.
  
• Scoop the burger mixture in 1/3 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick.
  
• Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5-10 additional minutes, until heated through and the outsides are lightly crisp. Serve on buns with any desired toppings.
  

Video

Notes

• TO STORE: Leftover baked burgers can be stored in the refrigerator for five days.
• TO REHEAT: Reheat gently in the microwave until heated through.
• TO FREEZE: Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.

Nutrition

Serving: 1(of 6), without bun or toppings | Calories: 277kcal | Carbohydrates: 28g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Potassium: 474mg | Fiber: 10g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 26mg | Calcium: 83mg | Iron: 4mg

More Vegan Recipes

Main Dishes

Vegetarian Burrito

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Main Dishes

Hoppin’ John

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Soups & Stews

Curry Lentil Soup

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Thoughts of Meatloaf Sandwich should immediately elicit feelings of gooey, cheesy, old-fashioned goodness; if they don’t, then you must give this version a try! With buttery toasted bread, melted cheese, and hearty meatloaf slices, it’s happiness in sandwich form.

Why You’ll Love This Vintage Sandwich

• Pure Comfort. While you may not think of a meatloaf sandwich as your comfort food of choice, it makes a pretty compelling argument. When you sink your teeth into toasty, buttery bread holding together juicy meat with melted provolone, you’ll feel like you’re being pulled into a warm, comforting embrace.
• Hot or Cold. A traditional meatloaf sandwich can be enjoyed hot or cold (served cold and topped with mayo is considered classic). I’m partial to it warmed as per this recipe for the melty cheese and toasted bread factor. However, both options have their place, and it makes this sandwich super versatile.
• Great Use for Leftovers. If leftover meatloaf isn’t a hot commodity in your refrigerator, this recipe will definitely change that! It’s not so dissimilar to a Steak Sandwich or BLT, both classic, comforting meaty sandwiches. A meatloaf sandwich is the answer to leftover meatloaf.
• That Was Easy. This sandwich is as easy peasy as a grilled cheese sandwich (like this Air Fryer Grilled Cheese). Just five minutes of prep time, and it’s ready to serve in less than 20 minutes total time.

How to Make a Traditional Meatloaf Sandwich

The Ingredients

• Meatloaf. This Turkey Meatloaf is the tried-and-true perfect meatloaf recipe, which can be made with ground turkey or beef. If using a freshly-baked meatloaf for meatloaf sandwiches instead of leftover meatloaf, let the meatloaf rest before slicing.
• Bread. You can use your favorite sandwich bread for making your easy leftover meatloaf sandwich recipe. Choose something sturdier like sourdough or multigrain to keep the sandwich from falling apart.

• Butter. For coating the bread slices to toast the sandwich. You may also use buttery spread.
• Cheese. I like the mild flavor and optimum melt factor of provolone with the meatloaf, but you can use your cheese of choice.
• Mayo. Or Greek yogurt, my favorite creamy condiment for meatloaf sandwiches. It melds with the melted cheese to deliver the ooey-gooey sandwich of your dreams.

The Directions

1. Sear the Meatloaf. If you prefer it cold, skip this step.

2. Add the Bread. Top it with mayo, cheese, meatloaf, and toppings.

3. Toast the Sandwich. Grill on each side until toasty and melty, about 2 to 4 minutes per side. DIG IN!

How to Serve a Meatloaf Sandwich

While a meatloaf sandwich is not a burger, it can be enjoyed with similar toppings.

As with any sandwich, toppings can be king, or you can go as Plain Jane as you please. Here are few of our favorites:

• Mayo
• Ketchup or mustard
• Hot sauce
• Pickles or Quick Pickled Onions
• Roasted Red Peppers
• Sliced tomato
• Arugula, lettuce, or other similar greens
• Air Fryer Bacon
• Sautéed Mushrooms
• A sprinkle of salt

Storage Tips

• To Store. Refrigerate leftover meatloaf sandwich in an airtight storage container for up to 1 day.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or with a panini press, or enjoy sandwich cold.
• To Freeze. Wrap individually in plastic wrap and then foil. Let thaw overnight in the refrigerator before reheating.

What to Serve with a Meatloaf Sandwich

• Fries. Fries are the perfect side for this sandwich! Try my classic Homemade Fries, Sweet Potato Fries, Air Fryer French Fries, or Parsnip Fries.
• Chips. You can’t go wrong with a side of crispy Air Fryer Potato Chips.
• Salad. Try Healthy Potato Salad or Arugula Salad.
• Veggies. Roasted Green Beans, Roasted Brussels Sprouts with Garlic, or Air Fryer Cauliflower would be delicious.

Recommended Tools to Make this Recipe

• Non-Stick Frying Pan. This pan comes in multiple sizes and is oven and dishwasher-safe.
• Bread Knife. Proper knives for each type of cutting and slicing job are a game-changer.
• Cooking Oil Sprayer. This is a nifty tool for turning your cooking oil of choice into a spray.

Recipe Tips & Tricks

• Patience. Be patient! Low-and-slow guarantees melted cheese and crisp, but not burned bread. Don’t be tempted to speed it along on medium-high or even medium heat.
• Bread Too Big? If your bread is larger than the meatloaf slices, you can grill a few extra slices of meatloaf, then piece a few together for each sandwich (the cheese will hold the pieces together).
• Preheat the Skillet. A preheated, hot skillet will create the best sear on your meatloaf and the perfect toasted bread. Make sure you give it time to warm up before you begin cooking.

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Meatloaf Sandwich

Transform leftover meatloaf into a mouth-watering meatloaf sandwich. This easy, traditional sandwich is hearty, saucy and can be served hot or cold.

Course Dinner, lunch, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 sandwiches

Calories 910kcal

Author Erin Clarke / Well Plated

Ingredients

For the Meatloaf Sandwiches:

• 4 slices leftover meatloaf see Turkey Meatloaf for a great recipe
• Nonstick spray canola oil, or additional butter
• 8 slices sourdough or similar bread I like an oval-ish loaf to match the meatloaf slice shape
• 2 to 3 tablespoons mayo or plain Greek yogurt, optional
• 1/4 cup buttery spread or softened butter
• 4 slices provolone cheese cheddar cheese, or your cheese of choice

Optional toppings:

• Sliced tomato
• Pickled Onions
• Roasted Red Peppers
• Arugula lettuce, or similar greens

Instructions

• Coat a large, nonstick skillet with nonstick spray, or brush with oil or butter so that you have a light coating. Heat the skillet over medium low. Place two slices of meatloaf on the skillet. Cook on each side until the meatloaf is lightly browned in places and warmed through, about 3 minutes per side. If your bread is larger than the meatloaf slices, you can grill a few extra slices, then piece a few together for each sandwich (the cheese will hold the pieces together).
  
• Meanwhile, spread one side of each slice of bread with a thin layer of mayo (or Greek yogurt) and the other with a thin layer of buttery spread, spreading the butter all the way to the edges. Remove the meatloaf slices from the skillet. Lay 2 slices of bread in the skillet, buttered-sides down. Top each with a slice of cheese, a slice of warmed meatloaf, and any other desired toppings. Lay another slice of bread on top, buttered-sides up.
  
• Grill the meatloaf sandwiches on each side until the bread is toasted and the cheese is melted, about 2 to 4 minutes per side (be patient! Low-and-slow guarantees melted cheese and crisp, but not burned bread). Repeat with the remaining two sandwiches. Let sandwiches cool for a few minutes before serving.
  

Notes

• TO STORE: Refrigerate leftover meatloaf sandwich in an airtight storage container for up to 1 day.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or with a panini press, or enjoy sandwich cold.
• TO FREEZE: Wrap individually in plastic wrap and then foil. Let thaw overnight in refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 910kcal | Carbohydrates: 86g | Protein: 53g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 190mg | Potassium: 852mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1100IU | Vitamin C: 3mg | Calcium: 302mg | Iron: 9mg

More Mouth-Watering Sandwiches

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Pulled Chicken Sandwich

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Grilled Chicken Sandwich

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Italian Turkey Burgers

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These moist, flaky, and simple Salmon Patties are an easy, versatile recipe to serve as an appetizer or main dish. Budget-friendly, quick-cooking, one bite of this healthy salmon patty recipe will transport you to your favorite coastal city.

Also known as a salmon cake, these light and lean salmon patties are not quite as hefty as large-scale Salmon Burgers, but just as satisfying when it comes to ease and flavor.

I wanted this salmon patty recipe to be reminiscent of the old-fashioned ones I’ve tasted in my travels.

This means a tender, creamy interior, a lightly crisp exterior, and a touch of spice.

About This Salmon Patty Recipe

Inspired by the fresh versions I’ve eaten in Seattle and the Southern salmon patties and Salmon Croquettes I’ve tried in Charleston and Louisiana, today’s healthy version adopts a little Midwest practicality: it uses canned salmon.

Don’t worry! Thanks to punchy lemon juice and an array of spices, they taste plenty fresh.

(For another great salmon patty recipe with canned salmon, check out the Salmon Quinoa Cakes in my cookbook.)

How to Make the Best Old-Fashioned Salmon Patties

Maybe someday I’ll live in a city with amazing access to affordable fresh salmon but for now, I’m very content with a platter of these crispy, tender patties made with canned salmon.

The Ingredients

• Canned Salmon. Loaded with healthy fats, Omega-3s, and vitamins like vitamin D and vitamin E, salmon is without a doubt one of my favorite protein sources. Its firm, meaty flavor and texture make it ideal for these hearty salmon patties.
• Greek Yogurt. Rather than make salmon patties with mayo, I swap Greek yogurt for a healthy touch. It provides a creamy interior texture and a bit of tang.
• Egg. Binds with the breadcrumbs to give the salmon patties body and structure, which is essential to keeping the salmon patties from falling apart. Egg also prevents the salmon cakes from being dry.
• Breadcrumbs. An essential ingredient for binding the patties. I prefer breadcrumbs over salmon patties with flour (which I find too dense).
• Garlic Powder + Onion Powder. Two everyday pantry staples that add a whole lotta pizazz to these simple salmon patties.
• Cayenne Pepper. For a little southern flair that gives these salmon cakes just the right amount of kick. For more spice, try this Blackened Salmon.
• Parsley. For a little freshness and a finish of color. Fresh dill would complement the salmon as well.
• Lemon. Brightens and complements the salmon and hides the fact that it’s canned.
• Dijon + White Vinegar. To give the patties punch. For a more mild flavor, use brown or grainy mustard.

The Directions

1. Put Everything in a Big Bowl. Make sure you have room to mix the salmon patty ingredients.

2. Combine. Be gentle. I like to use a fork or my hands.

3. Shape the Patties. You’ll have 6.

3. Heat the Oil. Use medium heat (I like cast iron, but any sturdy frying pan will do).
4. Cook on the First Side. In about 3 minutes, the bottom will be dark golden.

3. Flip and Cook on the Other Side. The second side is usually a little faster.
4. Serve. Top with Greek yogurt, lemon juice, and fresh parsley. ENJOY!

How to Serve Salmon Patties

• On a Bun. Go slider style. Add thinly sliced tomatoes, red onions, and a smear of Greek yogurt or tartar sauce. Serve with Sweet Potato Fries.
• On Their Own. My favorite, with a big dollop of Greek yogurt and a squeeze of lemon. This is nice with a starchy side like Roasted Potatoes or a hearty salad like 7 Layer Salad.
• On a Green Salad. Choose your favorite crisp greens and veggies for a nutrition-packed meal. Arugula Salad is perfect.

Storage Tips

• To Store. Uncooked salmon patties can be refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container. Cooked salmon patties can be refrigerated for up to 2 days.
• To Reheat. Reheat gently in a lightly oiled skillet on the stove. I like to splash a little water in the skillet with the salmon, then cover to lock in moisture and help the patties steam and prevent them from drying out.
• To Freeze. Cooked salmon patties can be frozen for up to 3 weeks in the freezer. Let thaw in the refrigerator, then reheat on the stovetop as directed above.

Recommended Tools to Make this Recipe

• Mixing Bowls. This space-saving set of nested glass mixing bowls is my favorite for tossing together ingredients for sweet and savory dishes.
• Skillet. No kitchen should be without a trusty cast iron skillet.
• Citrus Juicer. This handheld juicer is my fav for freshly squeezed lemon juice without any seeds.

Recipe Tips and Tricks

• Make Sure to Buy Boneless Salmon. Otherwise, you will be stuck painstakingly removing tiny bones.
• Beyond Breadcrumbs. If you don’t have breadcrumbs, you can make your own with extra pieces of day-old bread or swap them for an equal amount of finely ground whole wheat cracker crumbs. Avoid saltine crackers, which are too salty. Panko breadcrumbs will work nicely; I don’t recommend cornmeal, as I worry it would also be dense.
• Make Sure Your Pan Is Hot. Let it preheat completely and the oil heat completely before adding the patties to ensure you get a nice crisp outside.
• Monitor the Heat. It’s a fine line between getting the patties crisp and making sure they don’t burn. Keep an eye on them and turn down the heat if needed. They’ll have a good amount of color (like the photos) but you don’t want them to be black outside and undercooked inside.

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Salmon Patties

The BEST canned salmon patties recipe! Old-fashioned Southern flavor, lightened-up, and ready in 30 minutes. A healthy, budget-friendly meal.

Course Appetizer, Main Course

Cuisine American, Southern

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 patties

Calories 89kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large egg
• 1 (15-ounce) can salmon drained (wild-caught if possible)
• 1/2 cup Italian seasoned dry whole wheat bread crumbs
• 1/4 cup nonfat plain Greek yogurt or sour cream
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons finely chopped fresh parsley plus additional for serving
• 1–2 tablespoons extra-virgin olive oil for cooking the patties

For serving:

• Greek yogurt
• Lemon wedges

Instructions

• In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
  
• With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
  
• Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
  
• In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
  
• Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!
  

Video

Notes

• TO STORE: Uncooked salmon patties can be refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container. Cooked salmon patties can be refrigerated for up to 2 days.
• TO REHEAT: Reheat gently in a lightly oiled skillet on the stove. I like to splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out.
• TO FREEZE: Cooked salmon patties can be frozen for up to 3 weeks. Let thaw in the refrigerator, then reheat on the stovetop as directed above.

Nutrition

Serving: 1patty (without yogurt topping) | Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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How many is too many healthy salmon recipes? Try one of these other Well Plated favorites:

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Salmon Pasta

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Hold the mayo! Made with healthy, tangy Greek yogurt, this simple Avocado Egg Salad is an easy, fast, and scrumptious lunch or dinner recipe that’s earned its place as a staple in our healthy meal rotation.

Avocado egg salad is one of the oldest, dearest dishes in my journey toward learning to cook wholesome food for myself.

These glorious green sammies were one of the earliest meals I cooked for Ben after we were married, back when my blog was still a casual hobby.

Ben is sometimes skeptical of weird modern twists (see this Avocado Grilled Cheese), and he definitely questioned me when I first made these sandwiches.

I believe his exact words when he saw me mixing hard-boiled eggs with ripe avocado were, “Why are you doing that to my avocado?”

To instill a bit of confidence, I added bacon.

Flash forward many years later, and we are still loyally eating avocado egg salad sandwiches on a near-weekly basis.

Aside from being downright delicious, we love avocado egg salad for a few reasons.

• It’s healthy. Swapping traditional mayo (bleh!) for Greek yogurt (yum!) lowers the calories, adds protein, and reduces fat and cholesterol.
• It’s easy. Perfect for busy weeknights (like this Avocado Burger with Chipotle Yogurt Sauce), avocado egg salad sandwiches with bacon are ready in 30 minutes or less.
• Leftovers! If you can look past the less-than-appetizing brown hue that avocado takes on when it oxidizes, avocado egg salad is still tasty the next day.

Plus, avocado. Enough said.

How to Make Avocado Egg Salad

Fry up the bacon, mash up the avocado, and hard boil the eggs.

Whipping up avocado egg salad is simple and it always satisfies.

The Ingredients

• Bacon. While avocado egg salad is delish on its own, once you’ve tried it with the bacon, it’s a bit difficult to go back.

• Eggs. You can’t have egg salad without hard-boiled eggs. Feel free to make these several days in advance (and you could use my Instant Pot Boiled Eggs recipe to make them).
• Avocado. Creamy, rich, filling, and loaded with healthy fats, avocados make a healthy, creamy egg salad. (If you prefer a more traditional recipe, try my Healthy Egg Salad.)

• Greek Yogurt. Greek yogurt is perhaps one of the most-used ingredients in my kitchen. It’s a trusted friend that I’ve used as a healthy swap for heavy cream or mayo in countless classic lunch salads (such Greek Yogurt Chicken Salad).

• Lemon Juice. For brightness and a little acidity. Plus, the citric acid in the lemon juice helps slow the browning of the avocado.
• Dijon Mustard. Gives a little bite to the avocado egg salad.
• Green Onions. For texture, zip, and freshness.

• Cayenne Pepper. Adds just the right amount of kick. Adjust the amount accordingly to suit your preference and tolerance for spice.

• Salt and Pepper. As with my Homemade Guacamole recipe, seasoning avocados is critical for balance and enhances all the flavors.
• Bread. A hearty whole wheat bread toasted to perfection is my personal favorite for these sandwiches. An artisan-style sourdough bread or my Oatmeal Bread would also be divine.
• Toppings. My go-to veggie toppings for avocado egg salad are sliced fresh tomatoes and fresh spinach.

The Directions

1. Cook the bacon. Set aside.

2. Hard boil the eggs, then immediately plunge them into an ice bath.

3. Peel and chop the eggs.

4. Halve and pit the avocados, then add them to the bowl.

5. Add it all together.

6. Gently fold the ingredients together. Leave it a little chunky.

7. Toast the bread, and assemble the sandwiches. ENJOY!

Storage Tips

• To Store. Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day.
• To Freeze. I do not recommend freezing avocado egg salad. Hard-boiled eggs tend to become tough and rubbery in texture when frozen.

What to Serve with Avocado Egg Salad

Side Dishes

Sweet Potato Fries

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Salads

Italian Pasta Salad

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Side Dishes

Parsnip Fries

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Recommended Tools to Make this Recipe

• Saucepan with Lid. A large saucepan with a tight-fitting lid is all you need to make simple hard-boiled eggs.
• Knives. A chef’s knife and paring knife are my two most-used knives for everyday kitchen tasks.
• Mixing Bowls. This set of nesting glass mixing bowls will forever have a spot in my cabinets (and heart).

The Best Knife Set

This Zwilling 7-piece knife set is made from high-quality, stamped steel for lighter weight and with ergonomic handles for efficient use.

Get on AMazon

Whether you consider avocado egg salad weird (à la Ben) or wonderful (à la Erin), I promise you’ll be smitten from your first bite.

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Avocado Egg Salad

The BEST avocado egg salad recipe. Made without mayo, this healthy avocado egg salad is made with Greek yogurt. Easy and fewer calories!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 589kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 slices bacon cooked*
• 5 large eggs
• 2 large Hass avocados ripe
• 2 green onions finely chopped (both white and green parts)
• 3 tablespoons plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 8 slices whole wheat sandwich bread
• Sliced tomatoes for serving
• Fresh spinach for serving

Instructions

• Cook the bacon (try one of my easy methods listed below). Set aside.
• Next, hard boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water.
  
• Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs (6 halves), so that you have 2 whole eggs and 3 with egg whites only. Roughly chop and place into a large mixing bowl.
  
• Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
  
• Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
  
• Fold together, leaving the eggs and avocado chunky.
  
• Toast the bread, then assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach. Enjoy immediately.
  

Notes

• *Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
• TO STORE: Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day. To prevent browning, press a sheet of plastic wrap against the surface.
• TO FREEZE: I do not recommend freezing avocado egg salad. When frozen and thawed, hard-boiled eggs tend to become tough and rubbery in texture.

Nutrition

Serving: 1(of 4) sandwiches | Calories: 589kcal | Carbohydrates: 35g | Protein: 24g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 262mg | Potassium: 935mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1198IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 4mg

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Thanks to their versatility and ease, you can do so much with fresh shrimp. Here are some of my favorite healthy sandwich recipes:

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This gourmet Steak Sandwich with caramelized onions and Brie puts a classy spin on the classic pub-style steak sandwich we all know and love.

The grilled steak is tender, the cheese is decadently creamy, and the sweet caramelized onions and fig jam will have you licking your plate clean.

This easy steak sandwich recipe is as elegant as these Fig Goat Cheese Appetizer Bites and as primally satisfying as the best Air Fryer Steak.

Tender, juicy pieces of medium-rare steak smothered in Brie cheese tucked between crusty artisan bread with fig jam, Dijon caramelized onions, and peppery arugula, its complex blend of flavors that will make you feel like a star chef.

Sandwiches (like this Meatloaf Sandwich) can be perfect for busy weeknights or your next fancy dinner with friends, family, or someone special. These gourmet steak sandwiches can be prepared as a full-size entree or as miniature steak sandwich sliders for a hearty appetizer. (Serve alongside Spinach Puffs for a truly elevated affair.)

No matter the reason, this is one steak sandwich recipe that can rise to any occasion (or appetite).

How to Make a Steak Sandwich

A gourmet steak sandwich doesn’t need to be reserved just for evenings out.

It’s simple to create an easy version at home.

Touches like arugula and caramelized onions (which also elevate this Blue Cheese Burger) set this sandwich apart from its peers.

The Ingredients

• Steaks. Juicy and flavorful, you know it’s a special night when steak is involved. (If you love steak, don’t miss these Steak Tacos!)

• Red Onion + Dijon Mustard. For perfect tangy caramelized onions, a bit of Dijon takes these onions to next-level yum and pairs nicely with the fig and Brie.
• Fig Jam. In lieu of a steak sandwich sauce or a steak sandwich with au jus, I used fig jam for a touch of added elegance and ease. Its sweetness plays well with the savory steak and cheese without overpowering it.

• Arugula. Adds a fresh, peppery element to the sandwiches.
• Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich. (Leftover Brie? Make a batch of Brie Bites.)

• Bread. Will either make or break your steak sandwiches. For the BEST steak sandwiches, choose a nice, artisan-style bread. Something soft enough to bite easily but hearty enough to hold the weight of the steak will be your best bet. Ciabatta bread, a sliced baguette, or No Knead Focaccia are all great options.

The Directions

1. Season the steak, and let it come to room temperature.

2. Caramelize the onions.

3. Sear the steaks in a skillet over medium-high heat; you also can cook the steaks on a grill.

4. Let the steak rest, then slice against the grain into thin slices.

5. Assemble the sandwiches in a baking dish, starting with the bread and arugula.

6. Top with steak and brie.

7. Then finish with the caramelized onions.

8. Spread fig jam generously on the inside top half of the bread, then lay them on top of the other ingredients to finish the sandwich.

9. Brush the tops of the sandwiches with butter. Bake for 15 minutes at 350 degrees F. ENJOY!

Tips for Tenderizing Steak

No one wants a bland, tough steak sandwich!

• Let the Meat Come to Room Temperature Before Searing. Cold steaks won’t cook uniformly and may become tough.
• Season Generously. Salt and pepper bring out the best in steak.
• Don’t Overcook. Keep an instant-read thermometer nearby, and make sure you remove your steaks from the heat when they reach an internal temperature of 125 degrees F. The residual heat will continue to cook them a little as they sit. Medium-rare steak should be cooked to about 135 degrees F.
• Wait to Slice. Once you’ve removed your steak from the skillet, cover it with aluminum foil and wait at least 10 minutes before slicing it into strips. This results in a juicier, better-tasting steak because the juices can reincorporate into the meat.
• Slice THIN and Across the Grain. One of the best ways to tenderize steak is to ensure you cut it across the grain, which breaks down fibers. Thinner slices also produce more tender steak.

Storage Tips

• To Store. Refrigerate leftover sandwiches in an airtight container for up to 2 days.
• To Reheat. Gently rewarm sandwiches in a baking dish in the oven at 350 degrees F.

What to Serve with Steak Sandwiches

Side Dishes

Sweet Potato Fries

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Side Dishes

Roasted Brussels Sprouts

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Air Fryer

Air Fryer Potato Chips

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Recommended Tools to Make this Recipe

• Nonstick Pan. The perfect pan for making the caramelized onions and searing the steak. A cast iron skillet also works well.
• Baking Dish. You’ll find yourself constantly reaching for this invaluable kitchen tool.
• Instant Read Thermometer. The best way to make sure your beef is cooked through.

The Best Chef’s Knife

To slice steaks perfectly, a good-quality chef’s knife that’s nice and sharp is your secret to success.

Get on Amazon

I hope this tasty, classy steak sandwich recipe adds a touch of elegance to an evening for you soon!

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Steak Sandwich

The BEST steak sandwich recipe with caramelized onions, Brie cheese, and fig jam. An easy, gourmet steak sandwich that's perfect for parties.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 sandwiches

Calories 691kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak* 
• Kosher salt
• Ground black pepper
• 2 1/2 tablespoons extra virgin olive oil divided
• 2 large red onions thinly sliced
• 1 tablespoon Dijon mustard
• 2 tablespoons unsalted butter melted and divided
• 2 large (or 4 medium) focaccia or ciabatta buns or 1 baguette, or 8 mini-sized French rolls, pretzel buns, or similar soft, but sturdy buns for sliders
• 1 cup baby arugula
• 6 ounces Brie cheese cut into thin slices
• 1/2 cup fig jam

Instructions

• Remove the steak from the refrigerator and place it on a plate. With paper towels, pat both sides dry and season liberally with salt and pepper on both sides. Let it come to room temperature while you caramelize the onions.
• For the Dijon onions, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the sliced onions and 1/4 teaspoon of kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes.
• Remove from heat and stir in the Dijon mustard to evenly coat the onions. Remove the onions to a plate or bowl, then with a paper towel, carefully wipe the skillet clean.
  
• Preheat the oven to 350 degrees F. Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium-high heat. Once the oil is very hot and almost smoking, add the seasoned steak. Sear the for 1 minute on each side, then reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the center and an instant-read thermometer inserted in the center reaches 125 degrees F.
  
• Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice against the grain into strips.
  
• To assemble the sandwiches, spread some of the melted butter onto the bottom of a 9×13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish (if using a baguette, split it lengthwise into a top and bottom half, then cut it in half crosswise so you have two shorter sandwiches that fit in your baking dish).
  
• Top the bread with the arugula.
  
• Layer on the steak.
  
• Add some slices of creamy brie.
  
• Finish with the Dijon red onions.
  
• Spread the inside of the top buns with jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil.
  
• Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
  

Video

Notes

• *INGREDIENT NOTE: Feel free to substitute the strip steaks for another cut of beef you enjoy. Ribeye is a great option, though its texture isn’t as consistent throughout, so some pieces will be more marbled than others. For those who enjoy leaner steak, sliced tenderloin would be fantastic.
• TO MAKE AHEAD: The Dijon onion topping can be prepared and stored in the refrigerator up to 2 days in advance. Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1 hour in advance. Bake just before serving.

Nutrition

Serving: 1(of 4) | Calories: 691kcal | Carbohydrates: 38g | Protein: 36g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 148mg | Potassium: 547mg | Fiber: 2g | Sugar: 16g | Vitamin A: 549IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg

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This Grilled Chicken Sandwich is nothing like the afterthought grilled chicken sandwiches you’ve seen on fast food menus. With a scrumptious honey Dijon marinade, the chicken is juicy, flavorful, and ready to be assembled into your ideal sandwich!

Why You’ll Love This Juicy Sandwich

• Perfectly Cooked Chicken. Grilled chicken can often be bland, dry, and rubbery. This grilled chicken sandwich (and my Grilled Chicken Tenders) is the redemption. It’s marinated in a blend of honey, garlic, lemon juice, and a touch of Dijon. The chicken is moist, juicy, and tastes yummy enough to enjoy on its own.
• Great for a Crowd. Need to serve a large group of people? This grilled chicken sandwich has you covered! For a group, you can marinate as many chicken breasts as you need well in advance, fire them off just before serving, then let your guests assemble their own. Prepare to be praised!
• Fast and Healthy. While making this grilled chicken sandwich may not be faster than a drive-through, it isn’t too far off. This sandwich is ready in under an hour (with 30 minutes of marinating time). Plus, these grilled chicken sandwiches are healthier than anything you’d get from a fast food joint!

How to Make the Best Grilled Chicken Sandwich

The Ingredients

• Chicken Breast. Boneless, skinless chicken breasts create a healthy, protein-packed, crowd-pleasing sandwich. (Want to know how to grill chicken like a pro? Check out my Grilled Chicken Breast.)
• Honey. Adds delicious sweetness to the chicken marinade and helps it caramelize as it cooks.
• Dijon. The tangy mustard flavor of Dijon gives depth to the marinade.
• Lemon Juice. Helps tenderize the chicken breasts.

• Spices. Smoked paprika and garlic powder add smoky, garlicky flavor to the marinade.
• Buns. We like to serve our grilled chicken sandwiches on seeded whole wheat hamburger buns or brioche buns. You could use any type of bun you prefer (just make sure it’s good quality!). For fewer grilled chicken sandwich calories, wrap your chicken sandwich in a lettuce leaf or low-carb tortilla.
• Lettuce + Tomato. Cheese, lettuce, and tomatoes are classic grilled chicken sandwich toppings, but you can decide what toppings go on a chicken sandwich in your home. See below for more grilled chicken sandwich ideas.

The Directions

1. Marinate the Chicken. At least 30 minutes at room temperature or up to 6 hours in the refrigerator.

2. Grill the Chicken. Grill chicken breast at 375 degrees F for 8 to 12 minutes.

3. Let the Chicken Rest. Now is a great time to toast the buns.

4. Assemble. Add toppings and sauces as you please. ENJOY!

Recipe Variations

• Gourmet Chicken Sandwich. Add “fancy” toppings like caramelized onions and Sauteed Mushrooms, plus an elevated cheese like Brie, gouda, or fontina.
• Oniony Chicken Sandwich. For a delicious topping upgrade, try my Quick Pickled Onions. Or, add caramelized onions.
• Spicy. Looking for a chicken sandwich reminiscent of your favorite from Chick-fil-A? Don’t miss my Spicy Chicken Sandwich.
• Honey Mustard. Slather your bun with honey mustard before assembling the sandwich.
• Buffalo Grilled Chicken Sandwich. For a little kick, add Buffalo sauce to your chicken sandwich bun.
• BBQ Grilled Chicken Sandwich. BBQ sauce goes well on a chicken sandwich (I recommend my homemade Barbecue Sauce).
• Pesto. Use Mozzarella cheese for your sandwich and spread Basil Pesto onto your bottom bun. YUM!
• Club. Add slices of Baked Bacon or Air Fryer Bacon. Instead of a bun, use sourdough slices and toast your sandwich on a panini press.
• Tex-Mex. Adding avocado slices and jalapeno to your chicken sandwich. You could add the Best Guacamole and salsa too.
• Ranch. Spread your bun with Greek Yogurt Ranch Dip.

Storage Tips

• To Store. Refrigerate the grilled chicken in an airtight storage container for up to 4 days. Store the buns at room temperature. 
• To Reheat. Gently rewarm chicken on a baking sheet in the oven at 350 degrees F or in the microwave. Toast buns in the oven as well if desired. 
• To Freeze. Freeze the grilled chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Freeze buns in an airtight freezer-safe ziptop bag. Thaw at room temperature or toast from frozen. 

What to Serve with a Grilled Chicken Sandwich

• Salads. There are a myriad of salads that would be tasty with this sandwich. Try Healthy Coleslaw, Ramen Salad, or Spinach Strawberry Salad.
• Grilled Veggies. While you’ve got the grill on, whip up some Grilled Corn or Grilled Asparagus.
• Beans. Easy Baked Beans would be delicious with this sandwich.
• Fries or Chips. Air Fryer Chips, Sweet Potato Wedges, Air Fryer French Fries, or Sweet Potato Fries would be tasty with this grilled chicken sandwich recipe.

Recommended Tools to Make this Recipe

• Tongs. Perfect for flipping the chicken breasts.
• Instant Read Thermometer. My #1 tip for knowing when chicken is done.
• Grill Pan. No outdoor grill? No problem! This grill pan will do the trick.

Recipe Tips and Tricks

• Treat Your Chicken Right. Don’t overcook your chicken! This is juicy chicken sandwich rule #1. Also, marinating is not optional. The marinade (especially the salt in the marinade) both flavors the chicken and makes it more moist (see this Chicken Marinade for more information).
• Use Top-Notch Toppings. Don’t let a bland, out-of-season tomato or lackluster cheese bring your chicken sandwich down. Grab good-quality cheese, crisp lettuce, and the best tomatoes. Not tomato season? Swap in sun-dried tomatoes, which will make your sandwich delicious.
• Be Picky About Your Bun. I have had many a restaurant sandwich (or Turkey Burger) not live up to its potential, because the bun was lackluster (little flavor, too thick or too thin, flimsy, dry, etc.). Brioche is always a good choice.

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Grilled Chicken Sandwich

Easy and delicious, this is the best EVER grilled chicken sandwich. The honey Dijon marinade makes chicken perfectly moist and flavorful!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinating Time 30 minutes minutes

Total Time 48 minutes minutes

Servings 4 sandwiches

Calories 342kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE CHICKEN & MARINADE:

• 4 small boneless, skinless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice or apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

FOR ASSEMBLY:

• 4 seeded whole wheat hamburger buns
• non-fat plain Greek yogurt or mayonnaise, Dijon mustard, or a mix
• sliced cheddar cheese or Swiss or aged cheddar cheese
• sliced RIPE tomatoes or swap sun-dried tomatoes
• lettuce, spinach, or arugula
• thinly sliced red onions or Pickled Onions or dill pickles, optional

Instructions

• Marinate the chicken: Lightly pound the chicken into an even, 1/2-inch thickness (I place a sheet of plastic over the top first for easy cleanup). Place in a large ziptop bag or a shallow dish for marinating.
• Add the oil, lemon juice, honey, Dijon, smoked paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken. Let marinate at room temperature for 30 minutes, or place in the refrigerator for up to 6 hours. (If marinating for more than 30 minutes, rotate the chicken once or twice throughout.)
  
• When ready to cook, heat an outdoor gas or charcoal grill (or an indoor grill pan) to medium-high, about 375°F. Grill the chicken for 8 to 12 minutes, flipping halfway through. When the chicken is nearing the end of its cooking time, place a slice of cheese on top to melt it. The chicken is done when it reaches 155 to 160°F on an instant read thermometer (chicken is considered safe to eat at 165°F, but its temperature will rise as it rests. DO NOT overcook or the chicken will be dry).
  
• Let rest for 5 minutes.
  
• If desired, place the buns cut-sides down on the grill to toast (or toast them briefly under the oven’s broiler, cut-sides up).
• Assemble the sandwiches: spread the cut side of the bottom bun with Greek yogurt and/or Dijon mustard and/or mayo. Top with lettuce and tomato. Sprinkle lightly with salt and pepper, then add the chicken and onion (or place the chicken on first; just know the bottom bun will get a little soggy). Add the top bun and onions if desired. Enjoy immediately.
  

Video

Notes

• TO STORE: Refrigerate the grilled chicken in an airtight storage container for up to 4 days. Store the buns at room temperature. 
• TO REHEAT: Gently rewarm chicken on a baking sheet in the oven at 350°F or in the microwave. Toast buns in the oven as well if desired. 
• TO FREEZE: Freeze the grilled chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Freeze buns in an airtight freezer-safe ziptop bag. Thaw at room temperature or toast from frozen. 

Nutrition

Serving: 1sandwich, with bun | Calories: 342kcal | Carbohydrates: 28g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Potassium: 539mg | Fiber: 2g | Sugar: 10g | Vitamin A: 531IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg

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