After what feels like absolute endless sleepless nights of working desperately behind the scenes: starting my own production company, filming our first show, testing/filming recipes, building the new website, hiring (and firing) help, and working on 4 other “shows” to debut; I am so incredibly thrilled to launch and celebrate Hungry Mockingbird 2.0 with bi-monthly live cooking classes. Usually they will be on Thursdays, but for this first one, We’re hopping on to Substack live

this WEDNESDAY July 15th at 6:00pm.

A weeknight favorite!

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I’m a smooth mash person most of the time. Like, 9 times out of 10 I want it silky. But every now and then I’ll be plating something really soft; braised beef, slow cooked ribs, something that barely holds itself together on the fork, and I just know. Smooth mash isn’t it tonight. You put soft next to soft and the whole plate kind of just... mushes into one texture. There’s nothing to bite into. A rustic mash fixes that. It gives the plate something to hold onto, a little contrast, and suddenly everything on the plate makes more sense together.

Here’s the thing though; this is one recipe. The base is the same whether you want it smooth or rustic. The only difference is how long you mash. Take it all the way and you get that classic silky, creamy mash. Stop a little sooner and you’ve got this beautiful rustic texture with a little bite to it. Same ingredients, same method, two completely different sides. So really you’re getting a choose your own adventure recipe here.

Also;

white pepper: if you've never used it, it's not just black pepper without the color. It has this earthy, almost fermented warmth to it. Less sharp, more of a slow pop. Black pepper would work fine, but white pepper just melts into the mash without too much contrast anything. And of course, it keeps your potatoes looking like one smooth creamy color

Braised beef ragù over rigatoni. The beef goes in the oven for 3 hours and comes out falling apart. You shred it, fold it back into the sauce, and let the pasta finish cooking right in the pot. It’s rich, it’s deeply savory, and the lemon zest on top brings the whole thing together in a way that’ll make you mad you haven’t been doing it this whole time.

I used chuck roast here, but short ribs work beautifully too. Chuck is more forgiving, more affordable, and shreds beautifully with just a little time. Short ribs give you a slightly richer, more gelatinous sauce because of the bones. Either way, it’s a win.

Paid subscribers get the full recipe now. Everyone else, it’s coming next week.

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Something that rocked my world when I first left Texas.

Nobody else knows what a kolache is.

When my family moved out of state and casually mentioned grabbing kolaches with some donuts for breakfast and people looked at me like I’d made up a word. I was genuinely shocked. I thought kolaches were just... a thing. Like donuts. Like bagels. Nope. Kolaches are a Texas thing. Not to mention the sausage and cheese ones I grew up eating? Those aren’t even technically kolaches.

The Great Kolache Identity Crisis

Real kolaches — the OG ones — are sweet. They’re soft, pillowy rounds of yeasted dough with a little well pressed into the center and filled with fruit, poppy seed, or sweetened cheese. Czech immigrants brought them to Central Texas in the mid-1800s, settling in what’s now called the Texas Czech Belt: towns like West, Caldwell, and Hallettsville. Kolaches are said to be wedding food, celebration food, or “grandma made twelve dozen on Saturday to get through the week” food. The name comes from the Old Slavonic word kolo, meaning circle or wheel.

So what about the savory ones? The sausage and cheese breakfast pastries that every Texan has grabbed from a gas station at least once in their life at the locally owned donut shops for breakfast

Those are actually called klobasnéky (singular: klobasnek), from the Czech word klobása, meaning sausage. And here’s the wildest part — they didn’t even come from the Czech Republic. They were invented in Texas. The story goes that in 1953, Wendel Montgomery at The Village Bakery in West, Texas saw someone eating a hot dog and thought, “what if I wrapped that in kolache dough?” And thus, Texas’s greatest contribution to Czech-American cuisine was born.

So technically, every time we Texans order “sausage kolaches,” we’re saying something that doesn’t exist. A kolache is almost always sweet. The meaty ones are klobasnéky. But as the saying goes in Texas — if it’s wrapped in that dough, we’re calling it a kolache.

But I am giving you the real name. So now you know.

Cheddar Jalapeño Kolaches Recipe

I made Chili’s at home for football Sunday. The full Triple Dipper experience, my way:

• Oaxaca stuffed southwestern egg rolls

• Smash burger sliders with Balsamic Honey Bacon Onions

• Nashville Hot Chicken Crispers

All from scratch with homemade ranch because if you’re going to do it, do it right.

The whole spread took a few hours but most of that was frying in batches. Worth it for the moment someone says “wait, you made this?” while reaching for their fourth egg roll.

Who’s ready for a PARTTAYYYY

🌶️ Oaxaca Stuffed Southwestern Egg Rolls

Crispy flour tortilla shells stuffed with sautéed corn, peppers, jalapeños, spinach, and Oaxaca cheese. I used Oaxaca specifically because it melts beautifully without getting greasy. Stretchy, gooey, perfect. Served with ranch, cilantro, and fresh lime for brightness.

Filling

• 1 cup frozen corn

• Salt and black pepper, to taste

• 2 cups spinach

• ½ large red onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 2 jalapeños, finely diced

• Fresh cilantro, chopped

• Oaxaca cheese, shredded (as much as your heart says is right)

For Assembly

• Flour tortillas (burrito size or large taco size)

• toothpicks to keep rolls together

• Frying oil of choice

For Garnish and Dipping

• Lime wedges

• Ranch, blended with avocado

Instructions

1. Heat a skillet over medium heat with a little oil. Add onion, bell peppers, jalapeños, and corn. Season with salt and pepper and cook until softened and lightly caramelized.

2. Stir in spinach just until wilted. Remove from heat and fold in shredded Oaxaca cheese and chopped cilantro. Let the mixture cool slightly.

3. Spoon filling into tortillas, roll tightly like an egg roll or chimichanga, tucking in the sides. Pierce with a toothpick or skewer to keep together

4. Pan fry in oil or bake/air fry until golden and crispy.

5. Serve hot with avocado ranch and a squeeze of fresh lime.

🍔 Smash Burger Sliders w/ Balsamic Honey Bacon Onions

Smash burgers are about one thing: the crust. Screaming hot cast iron, smashed patties, and the patience to let that lacey crispy edge develop before you touch it. Topped with cheddar, bacon, and jammy onions cooked low and slow until they’re basically savory jam. Ranch on the bun.

Ingredients

• ground beef rolled into small meatball sized balls (slider portions)

• Cheddar cheese slices

• Slider buns

• Ranch (recipe below)

Balsamic Honey Bacon Onions

• 1 yellow onion, diced

• 2 tbsp honey

• 3 tsp balsamic vinegar

• Bacon, cooked and chopped

Instructions

1. Heat a cast iron skillet or griddle until screaming hot.

2. Smash beef patties directly onto the surface, season with salt and pepper.

3. Cook until deeply browned, flip, add cheddar, and melt. Set aside.

4. In the same pan, sauté diced onion until softened. Add honey, balsamic vinegar, and chopped bacon. Simmer on low for 10 minutes, stirring occasionally.

5. Assemble sliders with ranch, balsamic honey bacon onions, and burgers.

6. Serve immediately while the edges are still crispy.

🔥 Nashville Hot Chicken Crispers

Ultra crispy chicken tenders with a spicy, glossy Nashville hot coating. The buttermilk and buffalo marinade tenderizes the meat and adds tang. The dredge gets shaggy bits from mixing in a little of the wet marinade, which creates extra texture when fried. The hot oil coating is cayenne, brown sugar, and a touch of pickle juice for vinegar brightness that cuts through all that richness.

Fried Chicken

• 2.5 lb chicken tenders

• 2 cups buttermilk

• ⅓ cup buffalo hot sauce

• 1 tsp dried oregano

• 1 tbsp smoked paprika

• 2 tsp cayenne pepper

• 2 tsp black pepper

• ½ tsp garlic powder

• 1 tsp salt

• 1 tbsp cornstarch

• 2 tsp black pepper

• 1 tsp salt

Dry Mix

• 2½ cups all purpose flour

• 2 tbsp cornstarch

• 2 tbsp salt

• Vegetable oil, for frying

Nashville Hot Coating

• 1 cup hot frying oil

• ⅓ cup cayenne pepper

• 1½ tbsp dark brown sugar

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp pickle juice

For Serving

• Pickles

Instructions

1. Whisk together ingredients listed in fried chicken. Add chicken tenders and marinate at least 15 minutes (overnight if you’re planning ahead).

2. Mix flour, salt, and 2 tbsp cornstarch.

3. Remove chicken from marinade, coat thoroughly in flour mixture, pressing to adhere, *let rest for at least 10 minutes to try to reduce batter coming off post fry

4. Heat oil to 350°F. Fry chicken in batches until golden, crispy, and cooked through. Transfer to a rack.

5. Carefully whisk hot frying oil with cayenne, brown sugar, spices, and pickle juice.

6. Brush, spoon, or toss hot oil over chicken. Top with pickles and serve immediately.

🥣 Ranch (For Everything)

Creamy, tangy, and goes on everything.

Ingredients

• 3/4 cup sour cream

• 1/2 cup mayo

• 1 packet restaurant style Hidden Valley Ranch seasoning

• 1/2 cup buttermilk

Instructions

1. Whisk everything together until smooth.

2. Chill at least 30 minutes for best flavor.

If you try this I genuinely want to know what you think. Tag me (@hungrymockingbird) or drop a comment below.

I had never tried blood orange before, but after a recent photoshoot, I was so inspired to make something with them especially because they’re in season.

If you’re like me and have also never tried them, let me tell you, these rolls are insane, sweet, ultra buttery, with a incredibly pleasant tang. It’s one of those things where you’re like “wait what’s the secret ingredient” because of how well these flavors mesh.

🚨 Want the details on my kitchen gear or outfit? I put the full list here ←

Blood Orange Cinnamon Rolls Recipe

IMPORTANT NOTE, this makes: 12 JUMBO Rolls (feeds 12-15 people)!! (This is a lot of rolls, half the recipe for the standard size)

Ingredients:

Dough

• 2 cups (428g) warm whole milk (110°F)

• 4½ tsp (12g) instant yeast (2 packets)

• ⅔ cup (160g) granulated sugar

• 4 large eggs, room temperature

• 1 cup unsalted butter, softened

• 1 tsp (9g) vanilla extract or vanilla bean paste

• 3 tsp (13g) fine kosher salt

• 2 tsp blood orange zest

• 8 to 8½ cups (1080g) all-purpose flour

Filling

• ½ cup unsalted butter, room temperature

• ¾ cup light brown sugar

• 2 tbsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp salt

• 2 tsp blood orange zest

Salted Vanilla Cream Cheese Icing

• 8 oz cream cheese, softened

• 3 cups powdered sugar

• 6 tbsp whole milk (adjust for desired thickness)

• 1 tbsp vanilla bean paste (or extract)

• 3 tbsp blood orange juice

• Small pinch flaky sea salt, for finishing

Optional

• Up to 1 cup heavy cream, poured into the bottom of the pan before baking

Instructions

1. Make the Dough

In the bowl of a stand mixer, stir together the warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
(You don’t technically have to wait, but this helps confirm the yeast is active.)

Add the eggs, softened butter, vanilla, blood orange zest, and salt. Mix to combine.

Add the flour, 1 cup at a time, mixing until a dough forms.

Knead using a dough hook (or by hand) for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky.

How to knead by hand:

• Push the heel of your palm into the dough, stretching it away from you

• Lift the far side of the dough

• Stretch it slightly upward, then fold it back toward you

• Continue rolling and folding for the full kneading time

Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

• This time I oven proofed by preheating my oven to 100 F (37 C), boiling water in a skillet. Then turning OFF the oven, putting the hot water and skillet at the bottom rack, and the covered bowl with the dough on the top rack. This cut my proof time in half to about 30-40 minutes.

2. Make the Filling

In a bowl, mix together the butter, brown sugar, cinnamon, cardamom, salt, and blood orange zest until smooth.

3. Assemble the Rolls

Cut dough in half (If halfing this recipe, don’t do this, just roll out!)

Roll out each dough half into a roughly 16×12 inch rectangle.

Spread the butter mixture evenly over each dough rectangle.

For jumbo rolls:

• Mark each dough rectangle every 2.5 inches

For standard rolls:

• Mark each dough rectangle every 1.3 inches

Use the markings to cut even strips, then roll each strip tightly to form individual cinnamon rolls.

Alternatively:
Roll the dough tightly from the long side, then cut into 6 jumbo or 12 standard rolls.

Place rolls into greased 9×13-inch dishes or a large sheet tray. Cover and let rise for about 45 minutes, until puffy. (I used the same technique as above to proof again for about 20 minutes)

Preheat oven to 350°F (176°C)

4. Bake

If using, pour the heavy cream into the bottom of the pan so it surrounds the rolls.

Bake:

• Standard rolls: 22–25 minutes

• Jumbo rolls: 27–30 minutes

Bake until just golden. Do not overbake; the goal is soft and tender.

5. Make the Icing

Beat the cream cheese, powdered sugar, milk, blood orange juice, and vanilla until smooth.

Pour icing over warm rolls. Garnish with a quarter slice of blood orange and finish with a pinch of flaky sea salt.

Mexican Style Grits Recipe

Ingredients

• 1 cup quick cook or stone ground grits

• 1 pint cherry tomatoes

• 1 sweet onion, quartered

• 1 head garlic, top sliced off

• 1 tablespoon olive oil

• 1 teaspoon chicken bouillon

• 1 tablespoon tomato paste

• 4 cups water or a mix of water + broth (+ more as needed)

• 2 tablespoons butter

• 1 to 1½ cups shredded Oaxaca or quesadilla cheese

• Salt and pepper, to taste

Instructions

1. Char the tomatoes
   Heat oven to 425°F.
   Toss cherry tomatoes, onion, and garlic with olive oil and a pinch of salt.
   Roast 15–20 minutes until blistered and lightly charred.

2. Blend the base
   Transfer roasted tomatoes, onion, and garlic to a blender.
   Add tomato paste, bouillon, and 3 cups water.
   Blend until completely smooth.

3. Toast the grits
   In a medium pot, melt butter over medium heat.
   Add dry grits and stir 1–2 minutes until lightly toasted and nutty.

4. Cook the grits
   Slowly pour in the blended tomato mixture, stirring constantly.
   Bring to a gentle simmer, then reduce heat to low.
   Cook until tender, thick, and creamy, stirring often.
   Add more water as needed to keep them smooth and spoonable.

5. Finish with cheese
   Stir in shredded cheese until melted and silky.
   Taste and adjust salt.

🌟 If you want to know about the equipment I used or the outfit I’m wearing, click here for the list!

Brown Butter Mocha Lava Cakes Recipe

with a coffee infused brown butter
Makes 4 (8-oz ramekins)

Ingredients

Coffee Brown Butter

• 12 tbsp unsalted butter

• 2 tsp finely ground coffee (espresso grind is best)

Lava Cake Batter

• 5½ oz bittersweet chocolate, finely chopped

• 3 large eggs

• 3 large egg yolks

• ½ cup granulated sugar

• 1 tsp vanilla extract

• ½ tsp fine kosher salt

• 3 tbsp all-purpose flour

• Optional: pinch of cinnamon or cardamom

Instructions

1. Prep

• Butter four 8-oz ramekins and dust with cocoa powder.

• Heat oven to 425°F.

2. Make the coffee brown butter

• Melt butter in a small saucepan over medium heat.

• Add ground coffee and cook until the butter foams, browns, and smells nutty, about 5–6 minutes.

• Pull off the heat and let steep for 2–3 minutes.

• Strain through a fine mesh sieve into a heatproof bowl.

• Add chopped chocolate to the warm butter and stir until smooth. Let cool slightly.

3. Whisk

• In a large bowl, whisk eggs, yolks, sugar, vanilla, and salt until pale and slightly thickened, about 1–2 minutes.

4. Combine

• Slowly whisk the warm chocolate mixture into the eggs.

• Fold in flour (and spices, if using) just until combined.

5. Bake

• Divide batter evenly between ramekins.

• Bake 14–16 minutes until edges are set, tops puffed, and centers still soft.

6. Serve

• Rest 1 minute, then invert onto plates.

• Finish with powdered sugar or cocoa.

Best with vanilla bean ice cream, espresso whipped cream, or a simple mocha drizzle.

*is what everyone’s going to be saying when you make this:

Chicken & Andouille Sausage Gumbo

Alright Gumbo Roux Bootcamp 101:

And I’m not adding disclaimers to placate anyone who wants to argue that this isn’t how their momma does it.

*Placate (verb): doing or saying something to keep someone quiet or appeased, not because it’s necessary or meaningful.

Why I don’t brown meat in the same pan

→ I know a lot of people swear by browning their meat in the same pan and scraping the fond (the) while making a gumbo roux, but I’m here to convince you not to do that.

→ The amount of heat you need to get a deep, proper roux color will burn the absolute crap out of any leftover bits in the pan.

→ Instead, sear your chicken and sausage in a separate pan. Then when it’s time, start your roux in a clean, heavy bottomed pot. Don’t worry, you can scrap the fond from the separate pan into the gumbo and still capture the flavor

Roux technique that actually matters

→ Especially if you’re a beginner:
Use a high heat silicone spatula so you can scrape constantly and cleanly.

→ Treat the roux like scrambled eggs:
You don’t want any part of it sticking to the pan or sitting still at any point.

—> Do not exceed medium heat, especially if you’re cooking on a gas stove.

Choosing the right pot for roux matters more than you think

→ Before we even talk technique, we need to talk cookware. Roux is unforgiving, and the wrong pot will set you up to fail before you even start.

Pots you should use for roux

→ You want something heavy bottomed that holds heat evenly and predictably. Cast iron and enameled cast iron are ideal. A good quality stainless steel pot with a visibly thick base also works well.

→ These pots heat slowly, don’t spike unpredictably, and give you time to react. That’s exactly what you want when you’re standing over flour and fat for 30 to 45 minutes.

→ If your pot feels heavy for its size, you’re on the right track.

Pots you should not use for roux

→ Thin aluminum or lightweight stainless steel heats too fast and too unevenly. That’s how you end up with burnt specks no matter how much you’re stirring.

→ Nonstick pots are also a no. Roux requires sustained heat, and nonstick coatings can scorch or degrade at the temperatures needed for a dark roux. Plus, you actually want to be able to scrape the pan aggressively without worrying about damaging it.

If the pot feels light, flimsy, or like it heats up instantly, save it for boiling pasta. Not gumbo.

Mise en place is non negotiable

→ Have your trinity fully prepped before you start.

→ Once the roux hits the color you want, things move fast.

→ Have your trinity fully prepped before you start. Once the roux hits the color you want, things move fast.

A lot of people think their roux is done way earlier than it actually is.

When people think their roux is done

This is not *necessarily* wrong.

It’s just not dark gumbo roux.

—

When it’s actually done

If you’re color blind… I’m so sorry, but on the bright side; you can also know your gumbo is ready by smell, it will smell toasty, like really toasty, like toasted nuts. If it smells like burnt popcorn, it’s burnt ):

Alright, now you’re ready! Let’s cook

Taelor’s Chicken & Sausage Gumbo Recipe

Prep Time: 45 minutes

Cook Time: Approx. 3 hours

Servings: 6-8 people

Ingredients:

• 3/4 cup vegetable oil

• 1 cup all purpose flour

• 1 large sweet onion, diced

• 5 ribs celery, diced

• 1 (large) green bell pepper, diced

• 5 garlic cloves, minced

• 1 habanero or jalapeño, minced (optional)

• 3 bay leaves

• Salt and pepper, to taste

• 2 tsp dried thyme

• 2 tsp dried oregano

• 3 tsp gumbo filé powder, or more to taste

• 1 tsp cayenne pepper

• 1 tbsp hot sauce (or to taste)

• 8 cups chicken broth

• 24 oz andouille sausage, sliced

• 2.5 lbs boneless, skinless chicken thighs, cubed

• Cooked white rice, for serving

• Green onions or parsley, garnish

Instructions:

1. Brown the Chicken and Andouille:
   Heat a large skillet (that is not your gumbo pot). Add a splash of oil and brown the sliced andouille sausage, then remove, add in the chicken thigh cubes, sprinkle generously with salt and pepper and sear until golden brown on both sides (about 2-3 minutes per side). Set proteins and pan with golden bits aside

2. Make the Roux:
   In your heavy bottomed pot, heat to medium low. Add the vegetable oil and gradually whisk in the flour. Stir constantly until the roux reaches a deep, rich color, about a shade or two darker than a melted Hershey bar (refer back to gumbo roux bootcamp 101 above). Be patient and don’t stop stirring to prevent burning. When it reaches the ideal color remove from heat!!

   1. There are a few oven roux recipes that also work decently well. They take longer, but don’t force you to sit over the stove.

3. Add the Holy Trinity:
   Immediately stir in the diced onion, celery, jalapeño or habanero, and bell pepper. Cook for about 5-7 minutes, if not already cooked. Add the minced garlic and cook for an additional 1-2 minute (you’re using residual heat in pan to cook this, stove should still be off, or on the absolute lowest setting if your roux cooled too much)

   1. The “holy trinity” in gumbo is the foundation of flavor in many Creole and Cajun dishes. It refers to a mix of three essential vegetables: onions, bell peppers, and celery, finely chopped and cooked together.

4. Build the Flavor Base:
   Stir in the thyme, oregano, and cayenne pepper. Return the chicken thighs and andouille sausage to the pot, stirring to combine. Gradually pour in the chicken broth, stirring to combine.

5. Simmer the Gumbo:
   Add in bay leaves. Turn heat back on and bring to a gentle boil, then reduce the heat to low. Cover and let simmer for at least 1 hour, stirring occasionally. You want the gumbo to thicken.

6. Season to taste:
   Add file and hot sauce, to taste. Then adjust other seasonings if needed.

   1. file is ground sassafras leaves and it is what (to me) makes gumbo taste like gumbo

7. Serve:
   Ladle the gumbo over bowls of steamed white rice and garnish with fresh parsley or green onions if desired.

📍DALLAS: I’m hosting an intimate holiday cookie pop up on December 17.

Your ticket includes a filling personally curated holiday cookie tasting and a custom cozy drink created just for the night

grab your ticket HERE

I’ve noticed for a lot of people trying cookie recipes can be a hit or miss, so here are some tips that will help you master any brown sugar based, chocolate chip esq cookie:

1. When using melted or brown butter, always let it cool. Not cold, but as close to room temp as you can get. It should still be loose and liquid

2. A big reason cookies over spread or just turn into a greasy liquidy mess is typically it is because of the butter temperature.

   1. A lot of people kind of came for me because I freeze my OG dough for 15 minutes, stating that you chill cookies for flavor and can’t shortcut that, and while chilling for flavor is true, it also is important for texture. Both matter. Even a quick chill helps the flour hydrate and keeps the dough from melting out in the oven.

      1. BUTTTT this recipe is not one I’d suggest shortcutting

   2. Also its important to note that flour and baking soda/powder has a huge impact on spread, but if you’re just following a recipe and not developing your own; this can be a conversation for another day

3. Pull your cookies out earlier than you think. If you want that chewy, bendy center, the edges should be set and the middle should still look a little soft. They will finish cooking on the sheet as they cool.

   1. Let them cool fully on the tray. The carryover heat sets the sugars and finishes the bake. Moving them too early can make the centers collapse.

4. Pay attention to your pans. Dark pans brown the bottoms faster while light pans bake more evenly. If your cookies burn on the bottom, it might not be the recipe at all.

And finally, if you’re still nervous and have the time, bake two tester cookies first. It lets you check spread, salt, chocolate amount, and texture before committing the whole sheet.

Anyways that’s a lot of talking, let’s get into the recipe:

Brown Butter Waffle Crunch Cookies

Ingredients

Wet:

• 1/2 cup + 2tbsp unsalted butter

• 1/2 cup (111g) light brown sugar, packed

• 1/2 cup (108g) granulated sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

Dry:

• 1 + 3 tbsp (161g) all purpose flour

• 1 teaspoons (2g) baking soda

• 1/2 teaspoon (2g) kosher salt

Mix Ins:

• 1 bar semi sweet chocolate, chopped into chunks + slivers

• 1/4 cup crushed waffle cone (not crumbs, small jagged pieces)

• 1/2 salted caramel candy per cookie (Werther’s soft caramel, or similar)

Instructions

1. Brown the butter.

Start by browning your butter. I like using the high heat method. Melt the butter in a saucepan over high heat while whisking constantly. Once the milk solids start turning a toasty brown, turn off the heat but keep whisking and pull the pan off the burner. Let the residual heat finish the browning for about 20 to 30 seconds. Pour the butter into a heat safe bowl and let it cool to room temperature while you prep your chocolate chunks and crush your waffle cone pieces.

2. Cream the butter and sugars.

Once the brown butter has cooled, add it to a bowl with the light brown sugar and granulated sugar. Cream them together until the mixture looks lighter in color and slightly fluffy. This step dissolves some of the sugar into the fat which helps with spread and chew and gives you that shiny cookie top.

3. Add the egg and vanilla.

Mix in the egg and vanilla until the mixture becomes glossy and smooth. It should look almost like loose natural peanut butter which is that shiny pourable texture you see at health food stores.

4. Add the dry ingredients.

Add the flour, baking soda, and salt. Mix until the flour is just starting to incorporate. You should still see a few streaks of flour. The mix ins will finish the job.

5. Fold in the chocolate and waffle cone.

Add your chopped chocolate and waffle cone pieces. Gently fold them in until evenly dispersed. Do not overmix.

6. Portion the dough.

Scoop the dough into two ounce portions which is about three tablespoons each. You should get twelve cookies. Place them on a tray and chill for thirty to forty five minutes.

7. Preheat and prep.

Heat your oven to 325 degrees Fahrenheit. Give each cookie at least two and a half inches of space on all sides so they can spread properly.

8. Add the caramel topping.

Right before baking, press half of a soft caramel candy into the top of each dough ball. Add a small piece of crushed waffle cone on top as a little preview of what is inside.

9. Bake.

Bake for ten to twelve minutes while keeping a close eye on the caramel. You want the cookies to look lightly golden in the centers with slightly darker edges. They will continue to cook on the sheet tray so pull them while they still look slightly underdone.

If the caramel turns dark brown it has overcooked. Aim for it to stay its original golden color.

10. Cool and enjoy.

Let the cookies cool on the tray for at least ten minutes so the caramel can settle and the centers stay chewy. Serve warm for maximum gooeyness.

VIDEO 🍪

I am so incredibly thankful for you all, HAPPY HOLIDAYS!!

Savory, tangy, and gooey.

Level of Difficulty: Easium (easy to medium
Servings: 6-8 people

Chef Tips

1. Cheese Tip: Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly.

2. Roux Benefits: A roux helps to stabilize the cheese sauce, giving it a creamy consistency without separating.

3. Baking Tip: Baking at 375°F gives a slightly crisp top layer while keeping the interior gooey. Cover with foil if you prefer it creamier without any crust.

Equipment

• Large pot

• Colander

• Cheese grater

• Whisk

• Baking dish

• Measuring cups and spoons

Mac and Cheese Recipe

Ingredients

• Cheeses: (2 cups shredded cheese is 1 (8oz) block!)

  • 2 cups gouda, shredded fresh

  • 2 cups provolone, shredded fresh

  • 2 cups sharp cheddar, shredded fresh

  • 2 cups colby jack, shredded fresh

• Pasta: 1 lb cavatappi or elbow macaroni

• Seasonings:

  • 2 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

• Sauces:

  • 1 tsp soy sauce

  • 2 tsp Worcestershire sauce

• Roux Ingredients:

  • ½ cup unsalted butter (1 stick butter)

  • ½ cup all-purpose flour

• Liquids:

  • 2 (12oz cans) evaporated milk

  • 1 cup heavy cream

• Garnish: Chopped chives

Instructions

1. Cook the Pasta:
   Boil the pasta for 2 minutes less than package instructions (usually 5-7 minutes). Drain and set aside.

2. Shred the Cheese:
   While the pasta cooks, shred all cheeses and mix them together in a large bowl.

3. Make the Roux:
   Preheat oven to 350 F. In the same pot, melt the butter over medium heat. Once bubbling, add salt, black pepper, garlic powder, and smoked paprika, stirring for 30 seconds to bloom the flavors. Stir in soy sauce and Worcestershire sauce.

4. Add the Flour:
   Turn the heat to the lowest it will go! Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw taste. This forms a smooth roux that will thicken the sauce.

5. Make the Sauce:
   Slowly pour in the evaporated milk cans, whisking constantly until smooth. (Like seriously whip the crap out of it) Repeat with the heavy cream, whisking to fully combine.

6. Incorporate the Cheese:
   Add three-quarters of the shredded cheese in three portions:

   • First ⅓: Stir until fully melted.

   • Second ⅓: Stir until fully melted.

   • Final ⅓: Stir briefly, allowing it to partially melt for a gooey texture.

7. Combine with Pasta:
   Add the cooked pasta to the cheese sauce, folding until evenly coated.

8. Bake:
   Pour the mac and cheese into a 9x13 baking dish. Sprinkle the remaining cheese on top.
   Bake at 350 F for 30 minutes until golden and bubbly. Broil immediately if needed for golden top for 3-4 minutes or until cheese crust is to your liking

9. Garnish and Serve:
   Top with chopped chives and serve warm.

This recipe is near and dear to my heart and I truly hope it will be to you too!

Don’t forget to comment your thoughts and tag me (@hungrymockingbird) if you try it!

Blueberry Crumble Cheesecake Bars

Usually I’m nervous to rave about my recipes because taste is so subjective, but in this case I don’t think could rave ENOUGH.

If you love cheesecake, this is for you!

Ingredients

Crust

• 16 sheets (280g) graham crackers

• 1 cup (46g) caramel popcorn

• ½ cup (112g) unsalted butter, melted and slightly cooled

Cheesecake

• 32 oz cream cheese, completely softened to room temp

• 2 cups (400g) granulated sugar

• ½ cup (120g) sour cream, room temp

• 5 large eggs, room temp

• 1 tbsp vanilla extract

• 2 tsp fresh lemon juice

• 1 tsp fine kosher salt

Blueberry Compote

• 4 cups (560g) fresh or frozen blueberries

• 6 tbsp (100g) maple syrup

• 4 tbsp (27g) water

• 2 tsp (8g) fresh lemon juice

• 2 tsp (4g) lemon zest

• 2 tsp (6g) vanilla extract

Crumble

• 1 cup (140g) all-purpose flour

• ½ cup (57g) old-fashioned oats

• ½ cup (109g) brown sugar

• 1 tsp baking powder

• 1 tsp (2g) salt

• 1 tsp ground cinnamon

• ½ cup unsalted butter, melted

Instructions

1. Start with the Blueberry Compote

Getting this done first makes the rest feel effortless.

1. In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, lemon zest, and vanilla.

2. Stir and bring to a gentle simmer over medium-low.

3. Simmer for 10–13 minutes, stirring occasionally. It’s fine if some berries stay whole.

4. Reduce heat to low during the last few minutes. When you can drag a spoon across the bottom and it leaves a trail before filling in, the compote is done.

5. Set aside to cool.

2. Mix the Crumble

Not overly sweet, this balances the compote and cheesecake.

1. In a bowl, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon.

2. Drizzle in the melted butter and stir until evenly moistened and clumpy.

3. Set aside.

3. Make the Crust

Prep this before the cheesecake batter so the bake flows smoothly.

1. Preheat the oven to 325°F (165°C). Line a 9×13 inch pan with parchment.

2. Add the graham crackers and caramel popcorn to a food processor. Pulse until fine crumbs form.

   • If doing by hand: crush in a ziptop bag using a rolling pin until very fine.

3. Add the melted butter and mix until the texture resembles almost wet sand.

4. Press the crust firmly into the lined pan, really pack it in.

5. Bake for 15 minutes, then set aside while you prepare the cheesecake.

4. Mix the Cheesecake Batter

Room temp ingredients make this smooth and luxe.

1. In a large bowl or stand mixer, beat the cream cheese until completely smooth.

2. Add the sugar and mix until fluffy and combined.

3. Mix in the sour cream, vanilla, lemon juice, and salt.

4. Add the eggs one at a time, mixing on low speed just until incorporated (don’t overmix).

5. Assemble

This is where prepping everything ahead makes the assembly easy.

1. Pour the cheesecake batter over the pre-baked crust. Tap pan on counter a few times to bring any bubbles to the surface.

2. Spoon half the blueberry compote over the top and gently swirl or leave in pockets.

3. Sprinkle the crumble evenly across the surface.

6. Bake

1. Bake at 325°F (165°C) for 40–45 minutes.

2. The center should jiggle like Jell-O, and the edges should be slightly puffed.

   • Alternatively, the center should read 155°F on a thermometer.

3. Let cool on a wire rack for 1 hour, then cover tightly and refrigerate for at least 5 hours or overnight.

7. Serve

Cut into bars. Top each one with:

• a dollop of Cool Whip

• a spoonful of the reserved blueberry compote

VIDEO:

Lucious soft dinner rolls glazed with honey butter and garlic for a saccharine sharpness and chives for freshness. These garlic chive dinner rolls pair perfectly with any savory dinner. If you ever wanted to elevate those simple side dishes, look no further. Your Thanksgiving guests will know you care.

Garlic Chive Dinner Rolls

Serving Size: 8-10 rolls

Prep Time: 10-14 hours (mostly inactive)

Baking time: 30-35 minutes

Ingredients

Tangzhong

• 3 tbsp (27g) all-purpose flour

• ½ cup (120g) whole milk

• ¼ cup (60g) water

Dough

• 3¼ cups (455g) all-purpose flour

  • Add more if dough is too wet (could be from lower fat content butter)

• 2 tbsp (27g) granulated sugar

• 2¼ tsp (7g) instant yeast

• 1 tsp (4g) fine sea salt

• 1 large egg, plus 1 more for egg wash

  • Alternatively you can use 2 tbsp of milk as a wash

• 3/4 cup warm whole milk

• 4 tbsp (57g) unsalted butter, softened

• All of the Tangzhong

• 2 cloves garlic, finely grated or pressed

• 2 tbsp finely chopped chives (plus more for topping)

Honey Butter Glaze

• 3 tbsp melted butter

• 1 tbsp honey

• 1 tbsp finely chopped chives

• Pinch of flaky salt

Instructions

1. Make the Tangzhong

1. In a small saucepan, whisk together flour, milk, and water.

2. Cook over medium-low heat, stirring constantly, until it thickens into a glossy paste (like pudding).

3. Remove from heat and cool to room temperature.

2. Make the Dough

4. In a stand mixer or bowl, whisk together warm milk, yeast, and half the sugar. Wait until it’s foamy to move on just to ensure the yeast is alive.

5. Add the cooled Tangzhong, egg, flour, remaining sugar, and salt. Mix on low until it starts to come together, then add softened butter one tablespoon at a time.

4. Once the butter is incorporated, add the grated garlic and chopped chives. Knead (on medium speed or by hand) for about 8–10 minutes until the dough is soft, elastic, and slightly tacky (but not sticky).

5. Form into a smooth ball and transfer to a greased bowl. Cover and let rise until doubled (about 1½-2 hours in a warm spot).

3. Shape the Rolls

8. Punch down the dough and divide into 12 equal pieces (mine were roughly 71g each).

9. Shape into tight balls by tucking the edges under and rolling on your counter or tightly between your palms

10. Arrange in a greased 9x13-inch baking pan.

11. Cover and let rise again until puffy, about 45 minutes.

12. Preheat oven to 350°F (175°C).

13. Brush with egg wash (one egg whisked).

4. Bake

14. Bake for 20–25 minutes until golden on top and lightly browned on the bottom.

5. Finish

15. While hot, brush generously with the honey butter glaze and sprinkle with extra chives + a finishing salt.

16. Let them cool slightly before pulling apart.

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These are truly so good, even if you don’t like pumpkin, this might have you thinking otherwise (I’m speaking from experience as a former pumpkin hater)

Pumpkin Sage Drop Biscuits Recipe

Ingredients:

• 2 cups self-rising flour OR

  • 2 cup (240g) King Arthur Unbleached All-Purpose Flour

  • 1 tbsp baking powder

  • 1 teaspoon fine kosher salt

• 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)

• 2 teaspoons light brown sugar

• ¼ teaspoon nutmeg

• ¾ cup (182g) pumpkin purée (not pumpkin pie mix)

• ⅓ cup mayonnaise

• ½ to ⅔ cup whole milk (start with ½ cup, add more as needed)

• 2 tablespoons melted butter (plus more for brushing)

• Optional: flaky salt and fresh thyme leaves for topping

Instructions:

1. Preheat & Prep

   • Preheat oven to 425°F (218°C).

   • Line a (9x13 or bigger) sheet tray with parchment paper

2. Mix Dry Ingredients

   • In a large bowl, whisk together self rising flour, sage, brown sugar, pepper, and nutmeg.

3. Combine Wet Ingredients

   • In another bowl, whisk pumpkin, mayo, milk, and melted butter until smooth.

4. Combine & Drop

   • Add wet to dry and gently fold just until incorporated (the dough will be thick and sticky, don’t overmix).

   • Scoop 6 equal spoonfuls on the baking pan with at least an inch in between each ‘biscuits’

5. Bake

   • Bake 12–15 minutes or until golden brown on top and set in the center.

   • Let cool 5 minutes before gently removing from pan

6. Finish

   • Brush with melted butter and sprinkle with flaky salt and thyme

I made this version for a Halloween couple’s night with friends and WOWEE, it completely changed the game.

This is the perfect time of year to lean into figs — they’ve got that deep, caramel meets honey flavor that feels cozy and rich, especially when you take them savory instead of sweet.

Blackened Roast Chicken with Savory Fig Preserve Butter

Ingredients

For the Chicken

• 1 whole chicken (4–5 lbs), patted very dry

• 2 tbsp fine kosher salt

• 1 tbsp black pepper

For the Fig Butter

• ½ cup (1 stick) unsalted butter, softened

• 2 tbsp fig jam or preserves

• 1½ tsp fresh sage, finely chopped

• 1 tsp Dijon mustard

• ½ tsp garlic powder or 1 small grated clove

• ½ tsp smoked paprika

• 1 tbsp apple cider vinegar or lemon juice

• Pinch red pepper flakes (optional)

• 1 tsp soy sauce (optional)

• 2 tsp Worcestershire sauce (optional)

For the Roasting Pan

• 1½ lb mini potatoes, halved

• 1 small yellow onion, sliced

• ½ lb carrots, chopped

• Fresh thyme and dill sprigs

Pan Sauce:

• 1/4 cup all purpose flour

• 1/4 cup white wine or chicken stock

• 1/2 cup chicken stock

• 1 tbsp butter, unsalted

• salt and pepper to taste

🔪 Instructions

1. Preheat & Prep

Heat oven to 425°F (220°C). Spatchcock chicken (tutorial here) and pat completely dry — moisture is the enemy of crisp skin. Let it rest on a rack or plate while you make the butter.

2. Make the Fig Butter

In a small bowl, mash together all the fig butter ingredients until smooth and emulsified. Taste and adjust: you want it balanced, buttery, savory, and aromatic with just a touch of sweetness.

3. Butter the Bird

Gently loosen the skin over the breasts and thighs with your fingers. Season the bird with salt and pepper. Massage about 1/2 of the fig butter under the skin on the meat of the legs, thighs, and breast, spreading it evenly. Rub the rest all over the outside of the chicken until it’s fully coated.

4. Build the Pan

Scatter the potatoes, onions, carrots, and fresh herbs in a roasting pan or large cast iron skillet. Set the chicken on top, breast side up, and make sure wing tips are tucked behind the breast bones

Like this :

5. Roast

Roast uncovered for 30 minutes, then loosely cover with foil and continue baking for 35–40 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
If you’re like me and prefer it cooked through with that deep, caramelized skin, go to 170°F — the fig sugars will darken beautifully.

6. Rest & Make the Jus

Transfer the chicken to a board and let it rest for 10–15 minutes. Remove the potatoes, onions, and carrots and set aside.

Place the roasting pan directly over medium heat. Whisk in about ¼ cup all-purpose flour and stir until it forms a smooth paste, cooking for 2–3 minutes to remove the raw flour taste. Deglaze with a splash of wine (or equal amount stock if non alc), scraping up all the browned bits, stir and cook wine for 3 minutes. Slowly add stock until the sauce is glossy and lightly coats the back of a spoon. Finish with 1 tbsp butter off the heat, swirl it in until the sauce turns silky. Season to taste with salt and pepper

7. Serve!!

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The sweet and savory cornbread surrounding flavorful chili. Your favorite fall meal in one bite. Best suitable for those rowdy game days where you don’t want to spill a bowl of chili.

Buttermilk Cornbread Chili Cups

Serving Size: 12 muffin-sized cups

Prep Time: 10-14 hours (mostly inactive)

Baking time: 30-35 minutes

Ingredients

Cornbread Cups

• 1 cup fine yellow cornmeal 173g

• 1 cup all purpose flour 144g

• 2 tbsp sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• 2 tsp kosher salt

• 1 ½ cups buttermilk (at room temperature)

• 2 large eggs

• ¼ cup melted unsalted butter

• 2 tbsp neutral oil (for crisp edges)

Chili

• 1 lb ground beef

• 1 lb Italian sausage

• 1 small yellow onion, minced

• 1 jalapeño, seeded and diced

• 1 red bell pepper

• 3 Chipotles in adobo, finely chopped + 1 tsp of adobo sauce

• 3 cloves garlic, minced

• 1 tbsp ketchup

• 2 tsp Worcestershire sauce

• 1 ½ tbsp chili powder

• 2 tsp smoked paprika

• ½ tbsp ground cumin

• Bay leaf

• 12oz bottle beer

• Fine kosher salt and ground black pepper, to taste

• ½ tsp cocoa powder

• 1 14-oz can crushed tomatoes

• 1 cup beef stock

• 1 lime

Instructions

1. Cornbread cups

1. Preheat oven to 375°F. Brush a muffin tin generously with oil for a golden crust.

2. Whisk dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients until smooth.

3. Combine just until no streaks of flour remain, don’t overmix. Fill muffin tins ¾ of the way full

4. Bake for 12-14 minutes.

2. Chili

1. In a large pot, brown meat with a small pinch of salt and pepper, drain and remove from the pot.

2. Sear aromatics and peppers, add in seasonings (everything but cocoa powder).

3. Deglaze with beer and let softly boil on medium heat for 1 minute.

4. Add in chipotle peppers, garlic, adobo sauce, and crushed tomatoes. Stir.

5. Add in beef stock, cocoa powder, then pour in cooked meat, cover and let simmer for at least 30 minutes. Take off the lid, add Worcestershire sauce, the juice of a lime, then season to taste with salt.

3. Put it all together:

1. Scoop out a quarter size crater from the top of each cornbread up.

2. Fill the crater with a scoop of chili.

3. Garnish with diced onions and a jalapeño slice.

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The most filling meal in the perfect bite. Soft dough holds an infamous Meatball Wellington enriched with bold flavors. Topped with a kicking Dijon-Boursin to enhance the bite.

Meat Wellington Bites

Serving Size: 9 bites

Prep Time: 30-35 minutes

Baking time: 12-15 minutes

Ingredients

Meatballs:

• 4 oz prosciutto, hand torn into small pieces

• 1 lb ground beef (80/20) — or ground brisket burger patties

• ¼ cup mayonnaise

• ¼ shallot, minced

• 2 cloves garlic, minced

• ¼ cup finely minced mushrooms

• ½ cup panko breadcrumbs

• ½ tbsp kosher salt

• ½ tbsp cracked black pepper

• ¼ cup fresh parsley leaves, chopped

• ½ tbsp lemon zest

• 1 tsp red pepper flakes

• Avocado oil (or another high-heat oil), for searing

• Fresh rosemary leaves, for garnish

For Assembly:

• 1 sheet puff pastry, thawed

• 2 tbsp Dijon mustard

• 1 package garlic & herb Boursin cheese

• Sesame seeds, for sprinkling

Instructions

1. Mix the Meatballs:

1. In a large bowl, combine all meatball ingredients except the beef, prosciutto, avocado oil and rosemary garnish. Mix together well until breadcrumbs have started to absorb the mixture and get soft.

2. Mix in beef and prosciutto until well combined.

3. Form into 1½-inch diameter balls.

2. Make the Dijon Boursin Mixture:

4. In a small bowl, mix together the Dijon mustard and Boursin until smooth.

5. Transfer to a piping bag or a zip-top bag (you can mix directly in the bag to save dishes).

3. Preheat & Sear:

6. Preheat oven to 400°F (204°C).

7. Heat avocado oil in a large skillet over high heat and sear meatballs for a few seconds on each side — just enough to brown, not cook through. Set aside.

4. Assemble the Puff Pastry Cups:

8. Cut each puff pastry sheet into 9 equal squares.

9. Lightly grease a standard muffin tin and press one puff pastry square into each cup.

10. Cut a ½-inch corner off your piping or zip-top bag. Pipe about 1 teaspoon of the Dijon-Boursin mixture into the bottom of each puff pastry cup.

5. Bake:

11. Place one seared meatball on top of the filling in each cup.

12. Sprinkle with sesame seeds if desired.

13. Bake for 12–15 minutes, or until the puff pastry is golden brown and crisp.

6. Finish & Serve:

14. Let cool for about 5 minutes, then remove from the muffin tin.

15. Top each with a small dollop of the Dijon-Boursin mixture and garnish with a few rosemary leaves.

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Banana bread dough combined with an infused cinnamon spice filling and rolled to perfection. Baked until golden, covered with a cream cheese icing and sugared walnuts

Banana Bread Cinnamon Rolls

Serving Size: 12 standard rolls or 6 jumbo rolls

Prep Time: 30–40 minutes (mixing, kneading, filling, shaping) +1 hour 45 minutes rise time (first and second rise combined)

Baking time: 22–25 minutes for standard rolls, 27–30 minutes for jumbo rolls

Ingredients

Dough

• 1/2 cup warm whole milk (like tap warm, you want to be able to keep your finger in it for at least 10 seconds, if it’s too hot— let it cool down)

• 2¼ tsp instant yeast (1 packet)

• ¼ cup (55g) granulated sugar (use ⅓ cup if banana isnt super ripe)

• 2 large eggs, room temp

• ½ cup unsalted butter, softened (not melted)

• 1 tsp vanilla extract or vanilla bean paste

• 1 ½ tsp fine kosher salt

• 4 ¼ cups (550g) all purpose flour

• 1 ripe banana, mashed 110-115g

Filling: Banana Bread Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

• 1 medium ripe banana

• 1 tsp pumpkin pie spice

• 2 tbsp brown sugar

• 1/4 tsp salt

Cream Cheese Icing:

• 4 oz cream cheese, softened

• 1½ cups powdered sugar

• 1½–3 tbsp whole milk (depending on thickness preference, I used 3 tbsp)

• 1/2 tbsp vanilla bean paste (or extract)

Brown Sugar Walnut Topping:

• ¼ cup Brown Sugar

• ¼ cup chopped walnuts

Instructions

1. Make the Dough

In a mixer bowl, stir together warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.

Add eggs, softened butter, vanilla, bananas, and salt. Mix until well combined. Add flour 1 cup at a time. Knead with a dough hook (or by hand) for 8–10 minutes until smooth and elastic. The dough will be soft but not sticky.

How to knead:

Push the heel of your palm into the ball of dough, stretching it away from you. Lift the far side of the dough up. Slightly stretch it upwards, then fold in half back towards you.Continue rolling and folding for mentioned time. Place in a greased bowl, cover, and let rise in a warm spot 1 to 1½ hours, or until doubled.

2. Make Fillings

Mix together 1 medium ripe banana, pumpkin pie spice, brown sugar, and salt in a bowl until well combined and smooth. You can add the butter at this point as well, but banana will make it super slippery on the dough.

3. Assemble Rolls

Roll out dough roughly into a 16x12” rectangle. Spread butter evenly over dough, then spread the banana mixture on top.

For jumbo rolls, mark dough every 2.5 inches. For standard rolls, mark dough every 1.3 inches.

Use the markings to cut even strips then roll each strip tightly to form the cinnamon roll. Alternatively, you can just roll dough up tightly from the long side, then cut into 6 jumbo or 12 standard rolls. Place in a greased 9 x 13” dish or half sheet tray Cover and let rise ~45 minutes, until puffy.

4. Bake

Preheat the oven to 350°F. If using, pour heavy cream to cover the bottom of the pan. Bake standard size rolls for 22–25 minutes, and jumbo rolls for 27-30 minutes, or until just golden. Don’t overbake! You want them soft and tender.

5. Make Icing

Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Mix together brown sugar and walnuts. Pour over warm rolls and sprinkle with brown sugar walnuts.

Optional: top with flakey salt for extra zhuzh!

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Patties smashed thin with all lacy and crispy edges, while the inside stays juicy thanks to a sneaky handful of mushrooms. They melt into the meat and bring this deep, savory flavor that plays especially well with a splash of soy sauce and sesame oil in the mix. The result is full bodied, a little smoky, and rich in a way that feels bigger than a standard burger.

Then there’s the chili garlic mayo: creamy, spicy, bold enough to cut through the fat. Makes it so good without doing too much

Layer two of the crispy edged patties onto a soft, toasted bun, swipe both sides with that sauce, and load it up with whatever toppings you like. Lettuce for crunch, pickles for bite, tomato if you’re into that. Or keep it bare bones and let the double patty situation speak for itself.

Ingredients (Serves 4)

For the Burgers

• 1½ lb ground beef

• 1 cup mushrooms, finely chopped (use a food processor if you’re not into fine knife work)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt & black pepper

• 4 burger buns

• 4–8 slices melty cheese (American, Havarti, cheddar—go with whatever melts fast)

• Lettuce, tomato, pickles, etc.

• ½ yellow onion, thinly sliced

For the Chili Garlic Mayo (double this if you’re generous with sauce)

• ¼ cup mayo

• 1 chipotle chili (from a can), finely chopped + 1 tsp adobo sauce

• ½ tsp sesame oil

• ½ tsp kosher salt

• 1 garlic clove, grated or minced

For the Side

• Frozen sweet potato fries

• Olive oil + salt (optional)

Pull It All Together

1. Start with the Fries
Heat your oven to whatever the bag tells you (usually 425°F). Spread the fries out on a baking sheet, drizzle with a little olive oil and a pinch of salt if you’re feeling it, and bake until the edges are golden and crisp. Flip halfway through. That’s it.

2. Mix the Burger Patties
In a large bowl, gently combine the ground beef, chopped mushrooms, soy sauce, and sesame oil. Don’t overmix—just enough to bring it together. Divide the mixture into 8 loose balls. Season the outside with salt and pepper.

3. Smash and Sear
Get a cast iron pan ripping hot. Add the beef balls and smash them flat right away using a heavy spatula or burger press. You want jagged edges and full contact with the pan. Cook for 2–3 minutes per side. Add the cheese as soon as you flip them so it melts while the second side finishes.

4. Make the Sauce
Mix together the mayo, chopped chipotle, adobo, sesame oil, garlic, and salt. Taste it. If it needs more heat, add more chipotle. If it needs more salt, you know what to do.

5. Build Your Burger
Toast the buns—just until the edges start to go golden. Spread the chili garlic mayo on both halves. Stack two patties per burger. Add whatever toppings you like, or leave it simple and let the meat speak for itself.