This Hot Dog Chili Breaks the Rules and Tastes Better For It

This hot dog chili isn’t going to win over the “no beans allowed” crowd – and I’m okay with that. It’s got beans, it’s unapologetically hearty, and it’s exactly what I love piled on a hot dog. The people who’ve actually tried this recipe – they get it.

The flavor hits a little different too. I use chili sauce for that sweet-tangy base, plus a splash of buffalo wing sauce and lemon juice to even it all out. It’s rich, meaty, and just saucy enough to cling to the bun without making a mess. And it’s absolutely delicous.

Throw it on a grilled hot dog, add sharp cheddar and chopped onions, and you’ve got something way more satisfying than your standard chili dog. Beans or no beans, this one’s a keeper.

What Makes This Stand Out

This isn’t your standard beef-and-seasoning situation. Between the chili sauce, buffalo wing sauce, and a splash of lemon juice, the flavor is a little sweet, a little tangy, and just bold enough to cut through everything else on the bun. It’s not trying to be Texas chili – it’s trying to be hot dog chili, and that’s a different job.

I also use kidney beans – not a lot, just enough to give it a little more bite and make it feel like something you could actually eat with a fork if you wanted. They soak up the sauce and make every spoonful feel like more than just filler. Honestly, it’s almost as controversial as my dill pickle soup—and just as worth it.

Why I Love This Recipe

• It clings to the bun, not your plate – no sloppy mess.
• The sauce hits hard: sweet, tangy, and just enough heat.
• The beans give it body without watering it down.

Ingredients

Nothing outlandish – just the usual suspects plus a few curveballs that make it hit different.

• Ground beef – It tastes good. You know this.
• Chili sauce – Sweet, tangy, and way more fun than ketchup.
• Kidney beans – The thing everyone complains about until they try it.
• Chili seasoning – One pouch, all the flavor.
• Water – Just enough to loosen things up.
• Buffalo wing sauce – Adds kick without going full hot sauce.
• Yellow mustard – Cuts through the richness like a pro.
• Worcestershire sauce – Your umami backup dancer.
• Fresh lemon juice – Not optional. Balances the sweet stuff.
• Onion powder – All the flavor, none of the tears.
• Hot dogs & buns – Use your favorites. I’m not getting in the middle of that.
• Shredded cheese – Sharp cheddar works. Or whatever you’ve got.
• White onion – Raw and crunchy. Red onion’s fine too, or skip it.

How to Make Hot Dog Chili with Beans

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (brown the beef)
  Grab a large skillet, get it going over medium heat, and brown that ground beef. No need to drain if you’re using lean – it’s all going to work into the sauce.
• Step Two (sauce it up)
  Toss in the chili sauce, kidney beans, chili seasoning, water, buffalo wing sauce, yellow mustard, Worcestershire, lemon juice, and onion powder. Yep, all of it. Give it a stir, bring it to a boil, then drop the heat and let it simmer for about 15 minutes. You want it thick and saucy, not watery.
• Step Three (cook the dogs)
  While the chili’s doing its thing, cook your hot dogs however you like – boil, grill, air fry, whatever the package says. Just get them hot.
• Step Four (build and top)
  Tuck each hot dog into a bun, load it up with that chili, and don’t forget the cheese and chopped onions on top. It’s messy, it’s ridiculous, and it’s so worth it.

Recipe Tips

Here’s what I’ve learned after making more chili dogs than I care to admit:

• I always build them the same way: dog in the bun first, then chili, then cheese, then onions. Supposedly that’s the official order, and honestly – it works.
• (And if you’re out here dressing the bun before adding the dog… we need to talk.) Here’s a full list of hot dog etiquette rules you may or may not agree with.
• I use lean ground beef so I’m not draining off a bunch of grease – keeps the chili thick and rich without the mess.
• The buffalo wing sauce isn’t about heat—it just gives the chili a little punch. Don’t skip it.
• If the chili thickens too much, a splash of water brings it right back. If it’s too loose, just simmer a little longer.
• People say a proper hot dog takes 5 bites or fewer. I’ve never counted, but I respect the hustle.
• Extra chili goes straight on fries, Fritos, or honestly – just a spoon. You do you.

Leftovers, Storage & Freezing

This chili holds up really well, so if you’ve got extra, it’s just another excuse to make more hot dogs (or find something else to put it on).

• Store leftover chili (separate from the buns and dogs) in an airtight container in the fridge for up to 4 days.
• Reheat it on the stovetop or in the microwave with a splash of water if it thickens up too much.
• You can freeze it, too. Let it cool completely, then pack it into freezer-safe containers or bags. It’ll keep for up to 3 months.
• Thaw overnight in the fridge and reheat like usual – good as new.
• Don’t freeze the hot dogs and buns with the chili. Keep those separate so they don’t get weird.

Frequently Asked Questions

• Can I make the chili ahead of time?
  Yes – and honestly, it might be even better the next day. The flavors settle in, the texture thickens up just a little, and it reheats like a dream. Just don’t assemble the dogs until you’re ready to eat.
• Why kidney beans? Wouldn’t pinto or black beans work?
  You could swap them, but I like kidney beans because they hold their shape and give you that firm, meaty bite. Pinto beans might go too soft, and black beans just change the whole vibe. But hey – your chili, your rules.
• Is this too spicy for kids?
  Not at all. The buffalo wing sauce adds more tang than heat, and everything else is pretty mild. If you’re still worried, just cut the buffalo sauce in half or leave it out.
• What kind of hot dogs do you use?
  Whatever’s on hand – sometimes all-beef, sometimes bun-length, sometimes those fancier ones with natural casing. This chili doesn’t discriminate. It makes anything taste good.
• Can I double this for a party?
  Absolutely. Just use a big enough pot, and give it a little extra simmer time to make sure everything thickens up. It’s a good one to keep warm in a slow cooker, too – great for letting people serve themselves.
• How else can I use the leftover chili?
  Fries. Baked potatoes. Frito pie. Nachos. A spoon. It’s one of those things that makes boring leftovers way more interesting.

If you’re more into the chili part than the hot dogs, I’ve got a few others worth checking out, like my ground chicken chili that keeps things light, pumpkin chili for fall nights, coconut chicken chili when you want something creamy, Italian sausage chili for spice and depth, and low calorie turkey chili if you’re keeping it extra lean.

More Hot Dogs Worth Making

If this chili dog’s your kind of thing, here are a few more hot dog ideas worth trying next.

• Hot Dog Bar – Five styles in one post—think elote, banh mi, Reuben, and more. Set it up for a crowd or just make the one you’re craving.
• Buffalo Hot Dogs – Tangy, spicy, and loaded with blue cheese. These bring the wing night energy to your bun.
• Zucchini-Marinara Dogs – Grilled zucchini, red sauce, and melty cheese – like a veggie sub disguised as a hot dog.
• Three Cheese Sausage Dogs with Avocado – Three cheeses (including melted Manchego), plus creamy avocado. Rich, salty, and super satisfying.
• Chicago-Style Hot Dogs – Sweet, sour, and sprinkled with celery salt. Not authentic, just easy and Chicago-style enough to get the point across.

This post may contain affiliate links. Please read my disclosure policy.

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Hot Dog Chili with Beans

A hearty, flavorful hot dog chili made with lean ground beef, chili sauce, kidney beans, and bold extras like buffalo wing sauce and lemon juice. Perfect for loading onto buns and topping with cheese and onions.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword beef chili for hot dogs, chili dog recipe with beans, chili sauce hot dog topping, Hot Dog Chili, hot dog chili with beans

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 216kcal

Author Cathy Pollak

Equipment

• large skillet For cooking the ground beef.
• large pot or grill. For cooking the hot dogs.
• measuring cups and spoons For accurate ingredient measurements.

Ingredients

• 1 lb. lean ground beef (93/7)
• 1 bottle (12 oz.) chile sauce
• 1 can (8 oz.) kidney beans drained and rinsed (look for a small can or use half of a regular sized can)
• 1 pouch (1 oz.) chili seasoning
• 1/2 cup water
• 2 tbsps. buffalo wing sauce
• 2 tbsps. yellow mustard
• 2 tsps. Worcestershire sauce
• 1 tbsp. fresh lemon juice
• 1 tsp. onion powder
• 8 beef hot dogs
• 8 hot dog buns
• shredded, extra sharp cheddar cheese
• chopped white onion

Instructions

• In a large skillet over medium heat, brown the ground beef.
  1 lb. lean ground beef (93/7)
• Add the chili sauce, kidney beans, chili seasoning, water, buffalo wing sauce, mustard, Worcestershire, lemon juice, and onion powder. Stir to combine.
  1 bottle (12 oz.) chile sauce, 1 can (8 oz.) kidney beans, 1 pouch (1 oz.) chili seasoning, 1/2 cup water, 2 tbsps. buffalo wing sauce, 2 tbsps. yellow mustard, 2 tsps. Worcestershire sauce, 1 tbsp. fresh lemon juice, 1 tsp. onion powder
• Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, until thickened.
• While the chili simmers, cook the hot dogs according to the package directions (boil, grill, air fry—your choice).
  8 beef hot dogs
• Place each hot dog in a bun. Spoon chili over the top and finish with cheese and chopped onion.
  8 hot dog buns, shredded, extra sharp cheddar cheese, chopped white onion

Notes

• Nutritional info reflects the chili only and does not include hot dogs, buns, cheese, or any toppings.
• I always layer mine dog → chili → cheese → onion. That’s the move.
• Use lean beef so the chili doesn’t get greasy.
• The buffalo sauce adds a tangy depth, not much heat—don’t skip it.
• Add a splash of water if it thickens too much while simmering.
• Leftover chili’s great on fries, baked potatoes, or straight from the fridge with a spoon.
• This freezes really well—just keep it separate from the buns and dogs.

 

For the best results when making this hot dog chili with beans, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 153g | Calories: 216kcal | Carbohydrates: 20g | Protein: 19g | Fat: 5.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.1g | Cholesterol: 50mg | Sodium: 786mg | Potassium: 328mg | Fiber: 3g | Sugar: 13g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 3mg

Have you made this Hot Dog Chili with Beans I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Hot Dog Chili with Beans appeared first on Noble Pig.

Hot Dog Bar

A “hot dog bar” is the perfect solution for me when I don’t want to feel guilty about serving “hot dogs” at my next gathering. Let’s face it, I love outdoor grilling (especially for a crowd). However, if ribeye steaks for 20 aren’t in the cards, this is a great, creative alternative. In the past I’ve had guests contribute the side dishes, which makes it an even more interactive, food-friendly party. I can also scale it up or down by the quality and types of hot dogs and buns I serve. I tend to lean towards more wild, hot dog combinations, I think they’re more fun.

There is obviously some pre-prep work with a hot dog bar, but it’s better than being stuck at the stove during the party. I set a large table with cute bowls for the ingredients of each hot dog combination. Then I print instructions on how to assemble each one. My job during party time is to have lots of buns and hot dogs coming off the grill.

There is something here for everyone’s taste, and the kids can still have their plain ketchup and mustard dog… no need to make something different.

Why I Love These Recipes

• I’ve always preferred off-the-beaten-path hot dog combos, they’re just more interesting. I’m the same with pizza.
• The possibilities are endless when it comes to additions or substitutions for each recipe.
• This is a great way to have something available that satisfies all kinds of dietary needs and preferences.

Find the complete recipes with measurements for all the hot dog combinations in the recipe card at the bottom of the post.

Elote Hot Dog Ingredients

Corn and onions form the base, topped with lime mayonnaise and Cotija cheese. There’s plenty of flavor in this one.

• corn -fresh or frozen 
• avocado oil
• scallion whites and greens
• salt & pepper 
• mayonnaise
• fresh lime juice
• Cotija or feta cheese
• chile powder

Banh Mi Hot Dog Ingredients

Fresh flavors of cilantro, cucumber, and jalapeno give this combo its bold flavor. A touch of mayo and carrots marinated in vinegar and sugar make it a winning combination.

• white vinegar
• granulated sugar
• carrots
• coarse salt
• mayonnaise
• cucumber
• fresh jalapenos -remove any seeds if you don’t like heat
• cilantro leaves

Sweet and Spicy Island Hot Dog Ingredients

Pineapple and red onion tossed in a simple spice mixture with sugar and cayenne. This delicious combo brings the tropical vibes.

• avocado oil
• pineapple 
• red onion
• sugar
• salt
• cayenne pepper

Reuben Hot Dog Ingredients

Just like the favorite sandwich with sauerkraut, sweet dressing, and Swiss cheese. This combination is always a crowd favorite!

• mayonnaise
• ketchup
• sweet pickle relish
• Worcestershire
• salt & pepper
• Swiss cheese
• sauerkraut -jarred or fresh

Rustic Ranch Hot Dog Ingredients

Baked beans and a slice of crispy bacon are the stars of this show. It’s a classic combination that never fails.

• cooked bacon
• baked beans
• white onion
• yellow mustard

Hot Dog Bar Tips

• Offer a selection of hot dog types such as beef, chicken, and vegetarian options. I like to have all the possibilities available.
• Provide different types of buns including classic, whole wheat, and gluten-free.
• Offer even more sauces than what’s called for such as ketchup, mustard, mayonnaise, barbecue sauce, and hot sauce. Some people will only want a more-plain hot dog, especially kids.
• Serve complementary sides like baked beans, potato salad, coleslaw, and chips.
• Label each topping and provide instructions on how to build different hot dog combinations.
• Use a slow cooker to keep hot dogs warm.

More Unique Hot Dog Recipes

• Buffalo Hot Dogs
• Hot Dog Chili with Beans
• Zucchini-Marinara Dogs
• Three Cheese Sausage Dogs with Avocado
• Chicago-Style Hot Dogs

This post may contain affiliate links. Please read my disclosure policy.

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Hot Dog Bar

Hosting a hot dog bar is a fun way to showcase that taste for hot dogs can extend far beyond just mustard and ketchup. Experimenting with interesting and unique toppings can lead to surprisingly delicious results, delighting those who try these unconventional hot dogs.

Course Main Course

Cuisine American

Keyword Hot Dog Bar

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 4 hot dogs

Calories 290kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls

Ingredients

Elote Hot Dog:

• 2 cups corn, fresh or frozen (thawed)
• 2 tsps. avocado oil or any neutral oil
• 2 scallions, sliced, white tops and greens, divided
• salt and pepper
• 2 tbsps. mayonnaise
• 2 tsps. fresh lime juice
• Cotija or feta cheese
• chile powder

Banh Mi Hot Dog:

• 2 tbsps. white vinegar
• 1 tsp. granulated sugar
• 2 carrots, thinly shredded
• 1/2 tsp. table salt
• mayonnaise
• cucumber, thinly sliced
• 2 fresh jalapenos, sliced
• cilantro leaves

Sweet and Spicy Island Hot Dog:

• avocado oil or any neutral oil
• 3-4 pineapple spears or wedges fresh or canned
• 4 thickly sliced fresh red onion rings
• 1 tsp granulated sugar
• table salt
• 1/4 tsp cayenne pepper

Reuben Hot Dog:

• 1/4 cup mayonnaise
• 1 tbsp. ketchup
• 1 tbsp. sweet pickle relish
• 1/2 tsp. Worcestershire sauce
• salt and pepper
• 1 cup Swiss cheese, shredded
• 1 cup sauerkraut drained

Rustic Ranch Hot Dog:

• 4 slices cooked bacon
• 1 cup canned baked beans, warm
• white onion, diced
• yellow mustard

Instructions

Elote Hot Dog:

• In a skillet, cook 2 cups corn until browned. Add 2 teaspoons oil and sliced scallion whites, cooking until scallions are tender. Season with salt and pepper. In a small bowl, combine mayonnaise and lime juice. Top hot dogs with corn mixture, lime-mayonnaise, crumbled cotija or feta and sliced scallion greens. Sprinkle with chili powder.
  2 cups corn, fresh or frozen (thawed), 2 tsps. avocado oil, 2 scallions, sliced, white tops and greens, divided, salt and pepper, 2 tbsps. mayonnaise, 2 tsps. fresh lime juice, Cotija or feta cheese, chile powder

Banh Mi Hot Dog:

• In a small bowl, stir together vinegar and sugar until sugar is dissolved. Stir in carrots and coarse salt; let sit 10 minutes. Top hot dogs with mayonnaise, cucumber, carrots, jalapeno and cilantro leaves.
  2 tbsps. white vinegar, 1 tsp. granulated sugar, 2 carrots, thinly shredded, 1/2 tsp. table salt, mayonnaise, cucumber, thinly sliced, 2 fresh jalapenos, sliced, cilantro leaves

Sweet and Spicy Island Hot Dog:

• Lightly oil pineapple wedges and red onion rings and grill until tender. You can alternatively, use a grill pan or you can choose not to grill the pineapple or onion. After grilling, chop and season the pineapple with sugar, salt and cayenne pepper. Top hot dogs with pineapple mixture.
  avocado oil, 3-4 pineapple spears or wedges, 4 thickly sliced fresh red onion rings, 1 tsp granulated sugar, table salt, 1/4 tsp cayenne pepper

Reuben Hot Dog:

• Combine mayonnaise, ketchup, relish and Worcestershire; season with salt and pepper. Top hot dogs with Swiss cheese and sauerkraut and sauce.
  1/4 cup mayonnaise, 1 tbsp. ketchup, 1 tbsp. sweet pickle relish, 1/2 tsp. Worcestershire sauce, salt and pepper, 1 cup Swiss cheese, shredded, 1 cup sauerkraut

Rustic Ranch Hot Dog:

• Place cooked hot dogs in buns with a slice of bacon. Top with warmed baked beans, white onion and yellow mustard.
  1 cup canned baked beans,, white onion, diced, yellow mustard, 4 slices cooked bacon

Notes

Serving Size: Each hot dog recipe is enough for four hot dogs.

Nutrition: Listed calories are for a regular sized hot dog and bun only. Please do your own calculations for whatever toppings and additions you use.

For optimal outcomes when preparing this hot dog bar, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 88g | Calories: 290kcal | Carbohydrates: 24g | Protein: 10g | Fat: 16.7g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6.5g | Cholesterol: 48mg | Sodium: 733mg | Potassium: 237mg | Fiber: 0.8g | Sugar: 5g | Vitamin A: 31IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Hot Dog Bar appeared first on Noble Pig.

I wanted this quiche to capture the precise flavor of a bacon cheeseburger, but wasn’t really sure if that was possible using a quiche as a guide. I’ve used a crust to mimic the burger buns and topped it with a thick layer of two types of cheese. In the center, the combination of ground beef and bacon forms “the burger“. However, what makes it most authentic-tasting is my last minute addition of dill pickle relish.  Specifically, the relish gives it the “cheeseburger-esque” taste I was looking for. Omitting it, in my opinion, means missing out on a significant flavor opportunity.

The first bite of this quiche surprised me. I’m seeing quiche, but I’m tasting a burger. You’ll get it once you taste it for yourself.

Have a family member that will not eat quiche? Surprise them with this cheeseburger version. I think they’ll be pleasantly surprised.

Do you love the idea of a cheeseburger morphed into a completely different meal? If yes, give my cheeseburger mac and cheese, my bacon cheeseburger soup or bacon cheeseburger salad a try!

Why I Love This Recipe

• Satisfying: This hamburger quiche satisfies my craving for a burger.
• Escapes the Routine: I like switching up a routine meal into something a little more unique.
• Comfort Food: The bacon cheeseburger flavors are spot on and really transfer in every bite of this cheeseburger quiche.

Ingredients

• Dill pickle relish: I added the relish for that tangy, slightly sweet flavor reminiscent of a cheeseburger with pickles. As a biased dill pickle lover, you’d know from my dill pickle soup that dill pickle can truly enhances a dish. Sweet pickle relish doesn’t cut it here!
• Prepared yellow mustard: Adds an acidic element and is a common ingredient for cheeseburgers.
• Hot pepper sauce (such as Tabasco): I added this for complexity and depth, not heat.
• Salt and pepper: Necessary flavor enhancers.
• Deep dish pie crust: You can make your own or use a refrigerated or frozen crust. This is the “buns” portion of your cheeseburger. See recipe card for everything you need to know about the crust.
• Ground beef: I make sure to use at least 93/7 ground beef (drained well), otherwise the extra fat will pool in your ground beef quiche.
• Plum/Roma tomatoes: I love these flavorful tomatoes for this quiche recipe.
• Bacon: For obvious reasons I used crumbled bacon to make this taste like a bacon cheeseburger.
• Eggs: Binds the ingredients together, and is what gives the quiche its creamy and custard-like texture.
• Heavy cream: The heavy cream adds a nice mouthfeel to this recipe.
• Milk: I like using whole milk for the best flavor.
• Extra sharp cheddar: I love extra sharp for its bold flavor!
• Parmesan cheese: The saltiness of the Parm adds to the overall flavor of this ground beef quiche.

This post may contain affiliate links. Please read my disclosure policy.

How Do You Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Filling

• Step One: Preheat oven to 375 degrees F.
• Step Two: Meanwhile, cook the ground beef in a large skillet over medium heat until it’s no longer pink; then, drain any excess fat. In addition, add tomatoes, onion, relish, and bacon to the skillet, and stir. Set the mixture aside.

• Step Three: In a large bowl, whisk together eggs, cream, milk, mustard, pepper sauce, salt, and pepper. Set the mixture aside.

Filling the Pie Crust

• Step Four: Place the pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, as a regular one won’t accommodate the mixture) and flute the edges. If I’m using a refrigerated pie crust, I like to roll it out a bit more with a rolling pin to fit the deep-dish plate. (You can use homemade pie crust or purchase frozen deep-dish pie crusts; just make sure they are completely thawed out.)
• Step 5: Transfer ground beef-bacon mixture into the prepared crust.

• Step Six: Pour the egg mixture over the meat and I like to gently use a fork to distribute the meat, allowing the egg mixture to settle in between. Sprinkle the cheeses evenly over the top.
• Step Seven: Bake for 45-60 minutes or until a knife inserted near the center comes out clean. Sometimes I cover the edges with foil during the last 15 minutes to avoid overbrowning. I let the ground beef quiche stand for 15 minutes before cutting into it.

Garnish

• Step Eight: Additionally, I like to top each slice of cheeseburger quiche with extra tomato, bacon, lettuce, pickle relish or whatever feels good at the moment.

Recipe Tips

• Use a deep dish pie to avoid the cheeseburger quiche ingredients from overflowing in the oven. I found that out the hard way!
• Really resist the urge to add the whole pound of ground beef. Using the whole pound is a big cause of overflow. Use the extra in another meal.
• I make refrigerated pie crust fit into a deep-dish plate, by rolling it out a little bit more with a rolling pin. (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.)
• Garnish each slice with all the regular cheeseburger fixings.

Storing and Reheating 

How To Store Leftover Quiche

• This ground beef quiche is easily stored in the refrigerator covered with plastic and still in the pie dish.
• In addition, I’ve also tightly wrapped each piece separately to lock in the moisture.

How To Reheat Leftover Quiche

• I like to reheat my leftover hamburger quiche in the oven (my favorite method), the microwave or a toaster oven.
• Wrapped in foil and warmed in the oven takes the longest, but I think tastes closest to freshly made.
• I find the microwave works well, but the crust never gets to be as crispy as oven warmed.

Frequently Asked Questions

Can I Freeze The Whole Hamburger Quiche?

• Yes, absolutely can freeze the whole bacon cheeseburger quiche recipe.
• Once your hamburger quiche is made, let it completely cool and wrap tightly with plastic wrap and aluminum foil. Place it in the freezer for up to three months before baking.

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Cheeseburger Quiche

A Cheeseburger Quiche that tastes just like the hamburger you've been craving. Packed with ground beef protein and bacon, this quiche is the best!

Course Main Course

Cuisine American

Keyword Cheeseburger Quiche

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 slices

Calories 469kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• nonstick skillet
• deep dish pie plate

Ingredients

• 3/4 lb lean ground beef (93/7)
• 2 plum tomatoes, seeded and chopped
• 1 medium yellow onion, chopped
• 1/2 cup dill pickle relish
• 1/2 cup crumbled, cooked bacon
• 5 large eggs
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 tsps prepared yellow mustard
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 1 deep dish pie crust* see notes
• 6 oz extra sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese

Optional Garnishes:

• Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Instructions

• Preheat oven to 375 degrees F.
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
  3/4 lb lean ground beef (93/7) , 2 plum tomatoes, seeded and chopped, 1 medium yellow onion, chopped, 1/2 cup dill pickle relish, 1/2 cup crumbled, cooked bacon
• In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
  5 large eggs, 1 cup heavy whipping cream, 1/2 cup whole milk, 2 tsps prepared yellow mustard, 1 tsp hot pepper sauce, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges. (To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.) (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.) 
  1 deep dish pie crust* see notes
• Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
  6 oz extra sharp cheddar cheese , 1/2 cup shredded Parmesan cheese
• Bake for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
• Garnish with preferred toppings.
  Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Video

Notes

Pie Crust: *This recipe needs to be made in a deep dish pie plate. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.

For optimal outcomes when preparing this cheeseburger quiche, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 165g | Calories: 469kcal | Carbohydrates: 15.2g | Protein: 27g | Fat: 35g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Trans Fat: 1.5g | Cholesterol: 213mg | Sodium: 649mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 3.5g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3.3mg

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When the avocado is involved, it doesn’t take much to make a burger seem like a gourmet meal. The creaminess of the avocado and its buttery-velvety taste and texture add decadence to an otherwise simple, grilled food.

With the help of California Avocados, I set out to make a meal I could easily recreate for tailgating this Fall! Avocados are the perfect food to take when cooking away from home. They transport great and are easy to slice or mash up on site on an as needed basis.

Since burgers were going to be the star of the show, I grabbed my new grilling tools and set out to make some awesomeness.

I even decorated the table with avocados to go along with my theme. Because they are so delicious on their own, a few folks ate them plain, sliced right on their plate.

This avocado bowl is my new go-to guacamole bowl. Is it not the cutest?!! I filled it with ripe grape tomatoes since I was going to put my guacamole over nachos for this meal.

As friends arrived I served my Cheese-Filled Grilled Avocados. Since the grill was already going, these took about 5 minutes to make and serve. They are perfect for tailgating too. You can grill many at one time and then sit down for a bit and enjoy your friends.

One of my favorite ideas for any type of gathering is making flavored waters. These are easily transportable. Fill with water at home, adding ice, fruit, herbs or veggies at party time…where-ever that may be. The water gets infused with lovely flavors.

These three bottles are filled with grapes, cucumbers and another with a cucumber-lime combo (my favorite).

I also made cheesy nachos topped with my version of Chunky Guacamole. What tailgate party is complete without guacamole? Not any of mine.

Adding a few special ingredients to guacamole, makes it even more fabulous.

Here’s the awesome Weber Grill I used, sent to me by California Avocados. Friends, this is the coolest little grill. It’s perfect for tailgating and so easy to throw in the back of the car or truck.

You will no longer be stuck having to use a teeny-tiny tabletop grill when tasked with grilling for a crowd. I am ecstatic to own it.

You can also get the cart that folds down and has wheels to pull the grill along. Just bring your propane tank and you are set to go!!

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The Juiciest Mediterranean-Style Burger with Creamy Feta-Curry Dressing Recipe

It’s burger season. I don’t care if it’s cold out or a 100 degrees…it’s time to enjoy some summery meals and eat outdoors. The weather here has been decent (knock on wood). Our summers in the Pacific Northwest often don’t begin until July 5th, but I have my hopes up. We’ve already had our first 90-degree day….kind of amazing for these parts.

In order to make a juicier, more complex burger, I paired together three different types of ground meat; chuck, lamb and pork. I call it the meat trifecta and it’s the perfect combination for a juicier burger. And if you love lamb, the flavor comes through nicely and doesn’t disappear within the other meat.

I let the tomatoes soak in seasoned rice vinegar while I prepared the burgers. It definitely adds flavor to the larger tomatoes, which can get mealy tasting very easily. The flavor is not overwhelming, but adds something nice to the overall burger.

The Feta-Curry dressing is just a phenomenal way to top this meat off. It’s bright and kind of dances in your mouth with every bite. Don’t skip this addition.

Take a big bite for me.

More Mediterranean-Inspired Meals

If you’re into these flavors, here are a few other meals worth exploring.

• Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce – Tender grilled beef with a creamy, garlicky dip on the side.
• Portobello Mushroom Gyros – with tzatziki and feta.
• Chicken Orzo – Bright, zesty, and perfect for summer.
• Mediterranean-Style Stuffed Peppers – Filled with spiced beef, quinoa, chickpeas, and dried apricots.
• Chicken Niçoise Salad – A full meal salad with protein, veggies, and the perfect dressing.
• Mediterranean Chicken Skillet – Juicy chicken breasts simmered in a tomato-rich, herb-loaded sauce.

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Zucchini-Marinara Dogs

Before you know your garden, as well as your neighbors, will be exploding with zucchini. We all wait with anticipation for zucchini season to start and end, once we get tired of finding ways to use it. It requires a lot of creativity but zucchini is really one of the most versatile veggies out there.

This recipe not only finds a great use for this abundant vegetable, but is also a great option for our vegetarian guests. You can still have your meat laden barbecue and serve this too. Even the non-vegetarian’s are going to love this idea. Not everyone adores hot dogs anyway.

Slice your zucchini lengthwise. You’ll want your zucchini to be a little longer than your hot dogs buns.

Slightly brown and soften your sliced onions in vegetable oil, this will take about 10 minutes. Make sure you do this on low heat to keep from burning.

In order to compensate for the texture of the hot dog, since zucchini is softer, make sure to brush olive oil on your hot dog buns and toast them until crunchy.

Enjoy!

MORE UNIQUE HOT DOG RECIPES

• Hot Dog Bar
• Buffalo Hot Dogs
• Hot Dog Chili with Beans
• Three Cheese Sausage Dogs with Avocado
• Chicago-Style Hot Dogs

MORE ZUCCHINI RECIPES 

• Zucchini Pistachio Cupcakes
• Zucchini Vichyssoise
• Zucchini-Shallot-Roasted Red Pepper Pie
• Salmon and Zucchini Noodles
• Honey Zucchini Bread
• Chocolate Zucchini Cake
• Zucchini on Pizza
• Tuscan Chicken Zucchini Casserole

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I wish I could remember what the place was called, but twenty years have passed and I can barely remember last week. It was the type of eatery only locals frequented or knew about. The bead board walls were shabbily painted red. There were a few scratched up tables and not much else but a giant flat top grill and a register. Two guys in the back flipped some of the best burgers I can recall. They took “cash only”. Who knows if they are still around, but their kraut burgers have lived on in my mind.

The double kraut flavor came from mixing half of the sauerkraut in with the ground beef to give the burger an extra punch of flavor while keeping them nice and moist. To get the health benefits of the sauerkraut make sure to buy it from the refrigerated section right next to the pickles. This is the healthy, fermented kind. The stuff you find in the canned vegetable aisle is just packed in vinegar.

The post Double Kraut-Double Cheese Burgers appeared first on Noble Pig.

I love fillo dough and I wanted this to feel like an appetizer. So here you have it, Cheeseburger Fillo Squares with Copycat Big Mac Sauce. And the copycat sauce is a copy of the copycat recipe…had to do it my way…with my own ingredients. I think it’s better than the original. But you can decide for yourself.

At first I was a little worried about doing this recipe and baking lettuce in the oven, but it turned out great. It’s just one of those dishes you have to serve right away. You cannot let it sit and get cold etc. It’s just not the same. 

The idea is to build up the fillo dough with cheese between the layers. The American cheese addition at the end makes it really taste like a Big Mac. Other fancy cheese did not have the same effect. 

 
I used a squeeze bottle to drizzle on the Big Mac Sauce before cutting it into squares with a pizza cutter.

Two Years Ago: Sweet and Sour Pork
Three Years Ago: Preserving Wine Once the Bottle is Open
Four Years Ago: Spicy Roasted Chickpeas

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Buffalo Hot Dogs

Football season gets my mouth watering for Buffalo sauce. It’s kind of a given isn’t it? I mean, there is just something about the tang and the heat that keeps me looking forward to game day. Football = Buffalo sauce…it just does.

One of my favorite places to enjoy Buffalo sauce is on pizza…pepperoni pizza to be exact. I love it. I often put too much and my mouth and lips burn like heck…but so what, this sauce is one of my faves.

So I thought about what I wanted to use as my vehicle for Buffalo sauce for this year’s football festivities, hot dogs came to mind. But, just pouring Buffalo sauce on top wasn’t going to be enough. Therefore, I also made a Buffalo mayo to drizzle on top.  And this is how Buffalo Hot Dogs were born. You can thank me later.

So, let’s recap…the hot dogs received a double dose of Frank’s…one straight shot and the other made into a Buffalo mayo and were finished off with celery and blue cheese. To. Die. For. I cannot lie.

So much flavor in each bite. It almost killed me to just have one…but Spring Break is coming and we must be good…right?

Also, if you have anyone who can’t take the heat, just give them the Buffalo mayo and skip the second drizzle of Frank’s. They will be less spicy. You can call them wimps behind their back:).

Dog perfection.

MORE UNIQUE HOT DOG RECIPES

• Hot Dog Bar
• Hot Dog Chili with Beans
• Zucchini-Marinara Dogs
• Three Cheese Sausage Dogs with Avocado
• Chicago-Style Hot Dogs

The post Buffalo Hot Dogs appeared first on Noble Pig.

Three Cheese Sausage Dogs with Avocado

These dogs? Quite good. Well, better than good…fantastic. How could it be wrong with all that cheesy goodness and creamy avocado. Look at it all….! I am not really the mustard, ketchup person when it come to eating dogs.

I like them dressed up, in something unique. It keeps things fresh and new. That’s important!

The dogs are a triple-cheese-threat.

The sausage is full of hunks of cheddar cheese, that’s one. Then I took my very favorite hot dog buns, (not those crappy ones, you know which ones I’m talking about) and filled them with Manchego cheese. I popped these guys in the toaster oven until the rolls were nice and toasty and the cheese was all melty.

Now, I want to know how many of you have a toaster oven? I didn’t grow up with one, and got my first when I was about 25 years old. I could never live without one now. Growing up, I don’t even know how our family functioned without this awesome appliance! I use it at 5-10 times a day.

Just what you wanted for dinner…a bite of this…..yum.

MORE UNIQUE HOT DOG RECIPES

• Hot Dog Bar
• Buffalo Hot Dogs
• Hot Dog Chili with Beans
• Zucchini-Marinara Dogs
• Chicago-Style Hot Dogs

The post Three Cheese Sausage Dogs with Avocado appeared first on Noble Pig.