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Boursin Burgers with Crisp Prosciutto and Onion Jam

Boursin Burgers with Crisp Prosciutto and Onion Jam

These juicy burgers are served on toasted brioche buns and topped with ample amounts of Boursin cheese, caramelized onion jam and crispy prosciutto. 

Happy Frydae everyone! Today I’m indulging in one of my favorite foods—cheeseburgers! The funny thing is, that despite my huge love for burgers, I rarely ever order a burger when I’m out to eat at a restaurant unless I’m at a place that specifically specializes in them. For some reason, I get it in my head that a burger is a “safe” or “boring” choice when you’re out to eat somewhere that probably has more exciting options on the menu. However, I think we can all agree that burgers are not always “safe” or “boring” and can easily be ruined by overcooking, a weak bun, or a sloppy amount of mayonnaise. The horror!!!

Now, I’m by no means a connoisseur when it comes to cheeseburgers, but I’m definitely a big enough fan to have dedicated an entire project during my senior year in art school to the different types of burgers and their many condiments. It was a sixteen-page mini-book filled with delicious photos of cheeseburgers on every page. Needless to say, staring at it for two or three hours a night for several weeks led to numerous late night runs to Kopp’s (a famous Milwaukee-area cheeseburger joint) and a few extra inches to my waistline. I was lucky to have somehow bypassed my freshman fifteen but I think this project alone was responsible for a senior seven, to say the least.

I think that’s what I love the most about cheeseburgers. They’re so versatile and one is really only limited by their imagination when it comes to crafting something truly beautiful and delicious. As for these burgers, they are what I would have classified as a “fancy pants” burger in my little book from senior year. They definitely wouldn’t be found at a drive-thru window or your local pub down the street. They’re a bit more refined but still oozing with yummy burger goodness.

Cooked medium, these beef patties are topped with a healthy smear on Shallot and Chive Boursin cheese, arugula and prosciutto that has been crisped up like bacon in a frying pan. These burgers are finished with sweet, caramelized onion jam infused with balsamic vinegar, rosemary and a little sage. The flavors all mesh together beautifully in this “grown-up” cheeseburger that is fit to be served alongside some yummy truffle french fries and a glass of red wine.

What about you? What is your favorite burger or better yet, where is your favorite place to grab a burger? Let me know in the comments down below. I’m always on the lookout for interesting burger combinations to try out in my kitchen at home.

If you give these juicy burgers a try, please leave me a comment below too and give this recipe a rating! I love hearing from you all and do my best to respond. Also, don’t forget to tag me on Instagram (@frydaeblog or #frydae) if you try this recipe out. 

Boursin Cheese Burgers with Balsamic Onion Jam on Brioche Buns
5 from 1 vote

Boursin Burgers with Crisp Prosciutto and Onion Jam

Juicy burgers on toasted brioche buns topped with ample amounts of Boursin cheese, caramelized onion jam and crispy prosciutto.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 2 pounds ground beef
  • 6 ounces prosciutto (thinly sliced)
  • 8 ounces shallot and chive Boursin cheese
  • 1 medium onion (thinly sliced)
  • 1 tablespoon olive oil
  • 1/4 cup granulated sugar
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1 cup arugula
  • 2 tablespoons butter
  • 6 brioche buns
  • salt
  • pepper


  1. In a skillet over medium heat, add olive oil and thinly sliced onions. Saute for 8-10 minutes until onions have caramelized and turned golden. Next, add sugar, balsamic vinegar, rosemary and sage. Reduce to medium-low and continue to cook until liquid thickens and reduces by half—about 5 minutes. Remove from heat. The jam will continue to thicken a bit as it cools. 

    Preheat a grill pan over high heat (or prep your outdoor grill). Then, form ground beef into six equal patties—about 1/3 pound each. Season with salt and pepper to taste.

    Tip: I try to handle the beef as little as possible when forming the patties. The warmth from your hands can begin to warm the fat in the meat which can result in drier, tougher burgers. 

    When your grill pan is ready, cook the burgers to your desired level of doneness—about 4-5 minutes per side for medium. Flip your burgers only once for even cooking and for goodness sake please don't smoosh them with your spatula! Just let the poor little guys hang out and enjoy their last precious moments on this earth.

    Meanwhile, preheat a separate non-stick pan over medium heat. When it's nice and hot, lay strips of prosciutto in a single layer (like bacon). Cook for about 2 minutes per side or until the prosciutto has crisped up on both sides. Remove and let drain on a paper towel-lined plate.

    When the burgers have about 1-2 minutes left to cook, top each patty with a generous amount of crumbled Boursin cheese. Once the cheese has softened and started to melt, remove burgers from heat and let rest.

    Next, spread a little butter on both sides of each brioche bun. Then, place them face down on the hot grill pan and toast until golden brown. Remove and set aside.

    Finally, assemble the burgers. Place one burger patty on each toasted bun and then top with a few tablespoons of the balsamic onion jam, a slice of crispy prosciutto and a small handful of arugula. Then, devour.

Outback Steakhouse Copycat Mac & Cheese

Outback Steakhouse Copycat Mac & Cheese

Replicating one of Outback Steakhouse’s bestselling kid’s menu items—Mac A Roo and Cheese—creamy Velveeta cheese sauce coats tender penne pasta for a simple, kid-friendly classic.

Where was your first job? I had a brief 6-month stint at Subway before I escaped the fast food industry and went to go work at my local Outback Steakhouse. While I have lots of horror stories from working as a server ranging from dine and dashers to one table that left me nothing more but a dirty diaper on their table as a tip, I also formed some of my closest friendships there too.

I’m definitely one of those people who thinks everyone should work at least once in the foodservice industry. It can be tough work and the good servers deserve every penny they earn In tips. You also learn really quickly how to work with “different” personalities too. There was always that one customer who would order an extra well-done steak and then complain about it being dry and also blame you for cooking it wrong in the process. But as a server, you had to just nod and smile and get them something else.

Okay, I’ll get off my soapbox. One of my favorite parts of working in restaurants was obviously the food. I loved getting to try the new specials when they were released and somehow there were always orphaned Bloomin’ Onions in the kitchen for my fellow servers and me to chow on.

But my absolute favorite quick meals to get as a server was a bowl of creamy macaroni and cheese from the kid’s menu. Outback’s Mac A Roo & Cheese (or “Kid Mac” as the servers would call it) definitely isn’t anything fancy, it’s just your basic Velveeta cheese sauce served over pasta. However, despite its simplicity, after figuring out the right cheese/milk/butter ratio, it’s become my go-to mac and cheese recipe when time is short and I’m looking for a quick lunch or side dish at dinner time.

I think using penne noodles is what really makes this mac & cheese great. All the yummy sauce flows into the penne tubes so you get lots of “cheese” in every bite. I put “cheese” in quotes because Velveeta and American Cheese, in general, is arguably real cheese. I ask you cheese snobs, however, to forget about that for this particular dish and enjoy it for what it is—simple and delicious. 

If you have picky eaters at home (kid or adult) I guarantee that this mac will be a winner with them. It was by far the bestseller on the kid’s menu at Outback Steakhouse! Have you ever worked in a restaurant? What’s your best (or let’s be honest—worst) story from the biz? Share in the comments below, I love hearing about your experiences!

Also, if you make this Copycat Outback Mac-a-roo and Cheese, don’t forget to give this recipe a rating and tag me on social media. It’s @frydaeblog or #frydae absolutely everywhere. It’s always fun to see what you guys are cooking up in your kitchens too.

Outback Steakhouse copycat mac-a-roo and cheese macaroni and cheese
5 from 1 vote

Outback Steakhouse Mac & Cheese

Replicating one of Outback Steakhouse’s bestselling kid’s menu items—Mac A Roo and Cheese—creamy Velveeta cheese sauce coats tender penne pasta for a simple, kid-friendly classic.

Course Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1 lb penne pasta
  • 8 oz diced American cheese (Velveeta or Kraft)
  • 1/2 tsp dried mustard powder
  • 4 Tbsp unsalted butter
  • 3/4 cup low-fat milk


  1. Bring a pot of water to a boil and cook penne pasta noodles according to the package's instructions. Usually around 10 minutes.

    Meanwhile, melt 4 tablespoons of butter in a small saucepan over low heat. Add dried mustard powder and 1/4 cup of the milk. Stir to combine and let warm until steaming. 

    Begin to slowly add in the diced American cheese stirring each addition until almost melted. If sauce begins to get too thick, add a bit more of the milk to thin the sauce before adding more cheese.

    Once all the cheese has been added add is melted, add in any remaining milk, if needed/desired, to your desired consistency. I like my sauce not too thick so it easily runs off a spoon.

    Once your pasta is al dente, drain and return to the pot. Pour the cheese sauce over the penne pasta and carefully stir to combine so every noodle is well-coated with cheesy goodness.

    Serve warm and enjoy.


If you want a thicker, creamier sauce, you can substitute low-fat milk for whole milk or half-and-half. I find using 1% Milk gets the sauce closest to Outback's consistency though.



Buttermilk Peach Pancakes

Buttermilk Peach Pancakes

Fluffy, sweet buttermilk pancakes loaded with fresh peaches and then topped with sautéd peaches infused with a hint of woodsy rosemary and vanilla.

When it comes to pancakes, everyone seems to have an opinion. I think, perhaps, only pizza is more debated. However, today isn’t about pizza (so please remove your boxing gloves Frydae Friends, we’ll save that fight for another day). Growing up, pancakes (and more specifically, peach pancakes) were a staple weekend breakfast at my house. While my mom did 99.9% of the cooking in the house when I was young, my dad took ownership of the pancakes.
His recipe used Bisquick and it’s standard pancake recipe, only adding a can of peaches and some of their juices. He’d use our food processor to slightly pulse the peaches into the batter so there would still be some peach chunks in each pancake. The extra liquid in the batter made his pancakes a bit thinner too which made the pancakes just melt in your mouth when you ate them.
Because of this, I grew up somewhat of a pancake snob. Yes I know, a can of peaches is by no means gourmet, but they made a world of difference in my nine-year-old mind. I always felt bad when I’d have a sleepover at a friend’s house and their parents’ would make us pancakes in the morning. Inevitably, they’d be these thick and cakey monstrosities that no matter how much syrup you’d pour over them they’d still be dry as toast. Id’ of course force myself to eat a healthy stack of them out of politeness, but all the while I’d think “man, my dad makes wayyyyyyyy better pancakes” the whole time.

When I grew up and started dating and eventually marrying my husband, I quickly converted him to the ways of peach pancakes (I’m almost positive my sister did the same for her husband as well). For us, peach pancakes were a way of life, so today I’m sharing with you a jazzed up version of this childhood staple.

This recipe uses fresh, ripe peaches and buttermilk to make fluffy, light pancakes and for the grand finale tops each stack with warm, sautéed peaches infused with vanilla, molasses and a hint of rosemary. Paired with a healthy pour of pure maple syrup these pancakes will turn anyone into a morning person.

What about you? Did your dad cook when you were growing up? Leave me a comment below telling me what his house specialty was. I love hearing from you all and do my best to respond to every comment. Also, if you try this buttermilk peach pancake recipe, please give the recipe a rating and don’t forget to also tag me on Instagram (@frydaeblog or #frydae) with your results—before or after devouring because sometimes I know the “gram” has to wait.

Buttermilk Peach Pancakes

Fluffy, sweet buttermilk pancakes loaded with fresh peaches and then topped with sautéed peaches infused with a hint of woodsy rosemary and vanilla.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 pancakes



  • 3 peaches (thinly sliced)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter (melted)
  • 1 1/2 cup buttermilk
  • 1/8 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 180 grams all-purpose flour (approx. 1 1/2 cups)

Rosemary Thyme Peach Sauce

  • 2 tablespoons butter
  • 2 peaches (thinly sliced)
  • 1 teaspoon sugar
  • 1/2 teaspoon molasses
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon honey
  • 1/4 teaspoon fresh rosemary (chopped)
  • 1/4 teaspoon fresh thyme (chopped)


  1. Preheat a lightly greased frying pan or griddle over medium-high heat (about 350°F).

    In a food processor, pulse half of the sliced peaches for a few seconds. You want there to be some larger pieces remaining. Remove peaches from the food processor and into a large mixing bowl.

    Next, add melted butter, egg and vanilla extract and whisk until combined. Add 1 cup of the buttermilk to the bowl and then begin to mix in remaining dry ingredients. Stir to combine and then gradually add additional buttermilk (up to 1/2 cup) until thick, yet pourable batter forms. You want the batter to naturally spread out on its own when it hits the hot griddle. 

    Now, pour a generous 1/4 cup of batter onto the griddle. Let cook for a few seconds and then lay 2-3 of the reserved peach slices onto the pancakes. Let cook for 2-4 minutes, or until bubbles rise to the surface and the bottom is golden brown, then flip. Continue to cook until the second side is golden—about 2-3 minutes. 

    Remove pancake from griddle onto an oven-safe plate and place into a warm oven (170°F) while you cook the remaining batter.

    As you cook the remaining pancakes, prepare the warm peach sauce. Melt the butter in a pan over medium-low heat. Once melted, add peaches, sugar, molasses, vanilla and honey. Stir to combine and then sprinkle in rosemary and thyme. Continue to cook until peaches soften and herbs are fragrant. Keep warm over low heat until ready to serve.

    When sauce and pancakes are ready, place a stack of pancakes onto a plate and top with warm peaches. Serve with maple syrup, powdered sugar and/or whipped cream. 

Vegan Cauliflower Harvest Enchiladas Rojas

Vegan Cauliflower Harvest Enchiladas Rojas

Filled with cauliflower and walnut “meat” crumbles along with black beans and sweet potatoes, these vegan enchiladas feature Sky Valley Enchilada Sauce. Serve alongside cilantro-lime rice and guacamole for your next meatless Monday.

Truth: I’m not vegan or a vegetarian. However, over the years I’ve enjoyed bringing more vegetable-focused meals into my home. I’m a strong believer in balance and so my family tries to have one or two meatless dinners each week where we cut out meat and swap it for creative meat alternatives and vitamin- and mineral-rich vegetables.

This recipe is one of our favorites and is sure to please even the most die-hard carnivores in your home. Even my bacon-loving husband said he’d give up meat altogether if all vegan meals could taste like these delicious Cauliflower Harvest Vegetable Enchiladas made with Sky Valley enchilada sauce.

The enchiladas are filled with cauliflower and walnut “meat” crumbles that provide a similar mouthfeel as ground beef along with black beans that supply important protein to the recipe. Additionally, sweet potatoes and poblano peppers add not only color but vitamin A, vitamin C and other key nutrients.

Now, let’s not forget about the sauce! Sky Valley enchilada sauce makes this recipe easy and delicious. I love the robust, smoky flavor of this extra spicy sauce and the fact that it’s vegan, gluten-free and non-GMO have made it my new go-to enchilada sauce.

If you haven’t tried Sky Valley Enchilada Sauce before, you can visit their website to locate it in a store near you or order it online. Their blog is another great resource for delicious and healthy recipes ideas too.

If you try out this recipe, please leave me a comment below with your thoughts! I love hearing from you and how you put your own unique spin on my recipes. Also, don’t forget to tag me on Instagram (@frydaeblog or #frydae) if you try this recipe out.

Vegan Cauliflower Harvest Enchiladas Rojas

Filled with cauliflower and walnut “meat” crumbles along with black beans and sweet potatoes, these vegan enchiladas feature Sky Valley Enchiladas Sauce.

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 1 tablespoon cornmeal
  • 2 cups fresh cauliflower (chopped)
  • 1 cup raw walnuts (chopped)
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons fresh cilantro (chopped)
  • 1 poblano pepper (sliced)
  • 1 small red onion (sliced)
  • 1 small sweet potato (cut into 1/2" cubes)
  • 1 14oz can reduced sodium black beans (rinsed and drained)
  • 8-10 flour tortillas (look for tortillas made with vegetable oil instead of lard)
  • 1 cup Daiya vegan pepper jack shreds
  • avocado
  • cilantro
  • fresh corn
  • lime wedges
  • fresh jalapeno


  1. Preheat oven to 375°F. Prepare a large baking sheet with parchment paper sprayed with olive oil.

    In a food processor, pulse together cornmeal, cauliflower, walnuts, cumin, garlic powder, onion powder, cilantro and 3 tablespoons of Sky Valley enchilada sauce. Pulse until ingredients resemble fine crumbs. Take care not to completely puree or it won’t hold its shape while baking—mixture should be moist but still crumbly.

    Spread cauliflower mixture in a thin layer onto half of the prepared baking sheet and use a fork to break everything up and form “crumbs” resembling ground beef.

    On the other half of the baking sheet, arrange the cubed sweet potato. Drizzle with a little extra olive oil and toss to coat.

    Bake cauliflower “crumbs” and sweet potato for 30 minutes at 375°F. Every 10 minutes, gently toss the cauliflower and sweet potatoes to ensure even browning.

    Meanwhile, in a large frying pan over medium heat, drizzle 1 tablespoon of olive oil and add sliced poblanos and red onion. Sauté until softened and season with salt and pepper. Add black beans and combine over low heat until beans are warmed through.

    Remove cauliflower and sweet potatoes from oven once the cauliflower crumbles have turned a deep golden brown and potatoes are tender. Reduce your oven to 350°F.

    Add only the sweet potatoes to poblanos and onions along with 1/4 cup of Sky Valley enchilada sauce. Gently toss together.

    Next, spread about 1/4 cup of enchilada sauce over the bottom of a 9x13 casserole or baking dish. Set aside.

    Now assemble the enchiladas. Spoon a few tablespoons of the cauliflower “meat” and vegetable mixture into a tortilla. Roll and place into your baking dish seam side down. Repeat until all tortillas are filled—you should get between 8 and 10 enchiladas.

    Next, pour the remaining 1/2 cup of enchilada sauce over the rolled enchiladas and spread out using a spatula or BBQ brush to coat the enchiladas completely. Sprinkle with vegan pepper jack cheese and cover with foil. Bake for 15 minutes covered at 350°F, and then bake uncovered for an additional 5 minutes (or until “cheese” is melted).

    Garnish enchiladas with sliced avocado, cilantro, fresh corn and lime wedges and serve with your favorite vegan rice and beans.


If you prefer enchiladas verde, Sky Valley verde sauce can be swapped out for the final 2/3 cup of Sky Valley enchilada sauce. You can also make these using corn tortillas to make this recipe 100% gluten-free.

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