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Hamburger Buns

Have you ever bought a bag of hamburg buns from the store and thought they were amazing? We really haven't!

We will sometimes buy Kings Hawaiian rolls when we are in a pinch, but homemade hamburger buns really are the only way. They have so much flavor, and add the perfect texture to any hamburger!

You can make these any size you want! If you are doing mini sliders, bake at 4 minutes on the middle shelf and 4 minutes on the bottom shelf. Make them about 1 1/2 inches round.

For sliders, you want them to be 2 1/2 inches round. You will want to bake them for 5 minutes on the middle rack and 2 to 3 minutes on the bottom shelf.

You can use all white flour, all wheat flour, or a mix of both on these! We love using Kamut obviously, but still like mixing the white and wheat.

These truly are wonderful hamburger buns. There is nothing like a great hamburger made with homemade buns. And for the best news: these freeze amazingly well! You can make them days ahead, thaw, and warm in the oven or on the grill. So easy and delicious.

So get grilled! Something about grilling burgers on homemade buns just screams summer to us. And there is really nothing better than a delicious meal eaten outside with the ones we love! Enjoy!


Hamburger Buns

  • 3 1/2 cups warm (105-115 degrees) water
  • 1 cup canola oil
  • 3/4 cup sugar
  • 6 tbsp active dry yeast
  • 3 large eggs (beaten)
  • 1 tbsp french salt
  • 10 1/4 cups Kamut
  1. In a large bowl, mix the water, oil, sugar, and yeast. Let sit until it blooms, about 10-15 minutes. Add the beaten eggs, salt, and flour. Stir together.

  2. If doing by hand, turn the dough out onto lightly floured surface and knead until smooth- about 5 minutes. Adding more flour if needed until the dough does not stick to the surface. May use a heavy duty mixer if desired. When the dough comes away from the sides of the bowl you have enough flour. Knead for 5 minutes.

  3. Preheat the oven to 425. Roll the dough out 1/2 inch thick on a lightly floured surface. Shape the dought into different size buns as desired.

  4. Spray baking sheets with cooking spray and place the buns about 2 inches apart. Cover with a dishtowl and let dough rise for 15 minutes. Bake 5 minutes on the bottom rack, then 5 minutes on the middle rack. Let cool on a wire rack. Store in plastic bags until ready to use or freeze for up to 3 months.


When I spoke in Kentucky it was a wonderful treat from Dena and the gang to take me to Churchill Downs Racetrack to see a horse race. It had been on my bucket list for years!! It did not matter to me that it was not the Derby, it was just as exciting. To be up close and personal with those stunning horses was such a dream. We sat very close to the track in our own little box. It was the perfect day. Sweater weather. There were 3 or 4 races that day at different times. During one of the intermissions we went outside where the food trucks park. We chose the CUP OF Q truck. All the women I was with said it was their favorite! The line was the longest there, so I knew it would be wonderful. And it was!!! Delicious. I knew then and there I would be copying that idea. The cup was warm when I held it. The meat and beans were the perfect temperature. Scooping up some of the entire mixture with my fork, going deep into the cup to make sure to get some cornbread was instant heaven for me. We took the cup back to our seats and finished eating it while watching another race with some potato chips and a diet coke. The only thing I was wishing at that moment in time is that I had ordered the large!!!!!! We hope you will have fun creating this FN CUP OF BBQ for your next Family gathering or the Super Bowl. xoxo Northern Style Corn bread

FN BBQ in cup

(Use Kirkland Chinet Big Red Cup 18 oz.)

  • 2 15 oz cans Bush’s Southern Style White Beans or Food Nanny Pinto Beans Book 2. Page 109
  • 2 lbs Smoked Pulled Pork (Kirkland Brand) already cooked. Make sure to remove any extra fat. Add ½ cup BBQ sauce to the pork. Or Food Nanny 3 Day Brisket. Book 2 page 178 or Louisiana Style Braised Pork Loin. Book 1. Page 169
  • 1 recipe Northern Style Corn Bread. Food Nanny. Book 1. Page 241 or Food Nanny Southern Style Corn Bread. Book 1. Page 241
  • 2 cups coleslaw. (double the recipe) Food Nanny Book 2. Page 163
  • 2 cups BBQ Sauce store bought (we like Sweet Baby Ray’s) or homemade FN BBQ Sauce Book 1, page 157 or Book 2. Page, 178, both of these are so good!! ½ cup honey
  1. If making beans from scratch start the day before. You can also Cook the beans ahead of time and freeze them.
  2. Prepare the meat as desired. May prepare ahead of time as as well and freeze, if desired

  3. Prepare the corn bread. Let cool. Cover and set aside on the counter until ready to use.

  4. Make the coleslaw. Cover and refrigerate.

To assemble the FN BBQ IN A CUP:

  1. Make sure the beans, meat and bbq sauce are all very warm. (cornbread may be warm as well)

    Cut a nice slice of cornbread (the best cornbread you will ever eat, and if you’re not a fan of cornbread you will be now). Place the cornbread in the bottom of the cup. Drizzle with honey. Spoon on the beans. Now add the meat. Spoon on extra BBQ sauce. Top with the Coleslaw.

    Serve immediately

If you love juicy like we do, make the beans from scratch and get some of the juice from those homemade beans to go into the cup as well……delish !

Northern Style Corn bread


The Jalapeno Burger is my new favorite!


SATURDAY GRILL NIGHT Serves 4 Time: 20 minutes Plan Ahead: Make Homemade Hamburger Buns page 253 or Food Nanny French Baguettes or store bought Potato Buns.

  • 1 pound ground beef (80/15, ground chuck or Skirt steak.*)
  • Coarse Salt
  • Fresh ground black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon unsalted butter
  • 3 jalapenos (sliced lengthwise)
  • 1 yellow onion (sliced thin)
  • 4 slices bacon (cooked)
  • 4 hamburger buns
  • Jalapeno cream cheese (room temperature)
  1. Form the hamburger patties 1 inch thick and about ½ inch bigger than the bun you are using. Don’t over-handle the meat. (Remember, packing the meat together too tight will not allow the meat juices to flow.) Salt and pepper the hamburger on both sides and set aside.

  2. In an 8-inch skillet melt butter and add olive oil. Add jalapenos and onions and sauté over low heat until soft about 10 min. Set aside.

  3. Lightly butter the buns on both sides. Oil the BBQ grate. Fold a paper towel into a pad, add oil, and use long handled tongs to rub it over the grate.

  4. Turn the heat up to high and BBQ the burgers for 5 to 6 min. on each side or until the internal temperature reaches 160°. While cooking, do not press on the burger with a spatula. Just flip it. Let rest for a minute before placing on the grilled bun.

  5. Place the buns on top of the grill until just toasted. Spread the bottom bun generously with jalapeno cream cheese. Place the burger on top; add the bacon and grilled jalapenos and onions, distributed equally over 4 burgers.

Serve with: Baked Beans with Bacon and Pineapple page 226 or Potato Chips; Fresh Raw Veggies. Variations: Mushroom Swiss - do the same thing only melt a piece of Swiss cheese on top of the burger just before it is finished cooking. Sauté sliced white mushrooms, onions and pineapple tidbits together until soft. Distribute evenly over top the burgers. Spread on the mayonnaise and top with a tomato slice and lettuce.


    sliders1 sliders3 sliders2


    • 1 pound hamburger (80/15 mix, to make 12 slider-size 2-inch round hamburger patties)
    • Coarse salt
    • Fresh ground black pepper
    • 3 slices bacon
    • 2 Tablespoons real maple syrup
    • 1½ Tablespoons brown sugar
    • ¼ cup mayonnaise
    • 1 heaping Tablespoon chili sauce
    • 4 teaspoons sweet BBQ sauce
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon sweet pickle juice
    • 12 Slider Buns (2½ inches round. (Hamburger bun recipe Half/Wheat, Half /White page 253))
    • ½ cup Colby or Jack Cheese (grated)
    • ¼ cup arugula (optional)
    1. Form the sliders into 2 inch patties. Season both sides generously with coarse salt and fresh ground black pepper.
    2. Preheat the oven to 425°. Place the bacon on a small baking sheet and bake for 10 min. Drizzle the bacon with maple syrup and sprinkle with brown sugar. Bake 10 min. more. Remove the bacon to paper towels to soak up the extra grease.
    3. Make the sauce: In a small bowl put the mayonnaise, chili sauce, sweet BBQ sauce, Worcestershire and sweet pickle juice. Mix. Set aside.
    4. When the bacon is cool, stack them and cut into 4 equal pieces. You will have 12 small pieces of bacon. Set aside.
    5. Turn the oven to broil. Place patties on a broiler pan or in a black iron skillet. Broil the sliders on the middle oven rack for 5 min., turn and place a piece of bacon on top, a teaspoon of grated cheese on top of the bacon. Broil until cooked through about another 4 min. Remove.
    6. Cut the slider buns almost all the way through. Lay out on a baking sheet. Quickly run the buns under the broiler and toast until light brown.
    7. Put a dab of sauce on the bottom bun and then a hamburger patty. Top with a piece of arugula and serve immediately.

    Variations: Grill the Sliders instead of broiling. Instead of making your own buns use my French Baguette page 242. Cut 2-inch rounds, 1 inch thick. Use Blue Cheese dressing on page 264 in place of the hamburger sauce or just sprinkle on dry blue cheese. Add chopped sautéed mushrooms and Gruyere cheese. Sauté some mushrooms, add a little Gruyere cheese to the mushrooms until it melts and spoon a little on each Slider. Add Grilled Onions to the Slider: Melt 1 Tablespoon unsalted butter in a large skillet over medium heat. Add very thin slices of 1 red onion or 1 yellow onion. Cook slowly 15 to 20 min. stirring occasionally until the onions are caramelized. Sprinkle with coarse salt and fresh ground black pepper to taste. Mini Sliders for a party: Cut the hamburger bun dough 1½ inches round. Make the hamburger 1 inch round.



    Food Nanny Food & Lifestyle Photography
    Food Nanny Food & Lifestyle Photography

    With March MADNESS is full swing, I think it is time to share a fan favorite! You aren't living if your not making The Food Nanny's Sloppy JOES. It is wonderful to BBQ with friends... but if your looking to change it up try our Sloppy JOES. This dish can be made ahead of time and reheats nicely. It also can be double or tripled very easy. It is also budget friendly. This dish might just be a new favorite at your house! Pass the chips and beans! XOXOXOXOXO


    • 1 Tablespoon butter
    • 1/4 cup chopped onion (optional)
    • 1 pound lean ground beef
    • 1 cup ketchup
    • 1/2 to 1 cup water
    • 1/4 cup packed brown sugar
    • 2 Tablespoons Worcestershire sauce
    • 1 Tablespoon red wine vinegar
    • 2 teaspoons chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 6 hamburger buns
    • Butter (for buttering the buns (optional))
    1. Melt the 1 Tablespoon butter in a medium saucepan or skillet over medium heat and cook and stir the onion until soft. Add the meat and cook and stir until it is throughly cooked. Drain and return to the pan.
    2. Add the ketchup, 1/2 cup of the water, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, and pepper. Simmer for 20 minutes, adding more water as needed for the desired consistency.
    3. Butter the buns, if desired, and toast them under the broiler. Watch closely to be sure they don't burn. Spoon the meat mixture onto the bottom halves of the buns and cover with the tops. Or prepare open-face sandwiches.
    4. Serve immediately.



    Food Nanny Food Photography

    Food Nanny Food Photography

    I love cooking.... But do you know what I enjoy even more than that? When I get to go to a family members house and enjoy a yummy dinner they have prepared for me! Lisa made this yummy chicken for me and served it as a taco bar. It was delicious!! She sliced the chicken. Served it with my lime rice, black beans, lettuce, lime ranch dressing, and flour tortillas. Very tasty!!


    • 4 1 inch thick boneless skinless chicken breast (or chicken tenders)
    • 1/2 cup olive oil
    • 6 Tablespoons soy sauce
    • 1/2 cup fresh lime juice
    • 2 Tablespoons brown sugar
    • 2 Tablespoons dried oregano
    • 1 Tablespoon dried rosemary
    • 1 Tablespoon fresh garlic (minced)
    • 1 1/2 teaspoons chili powder
    • 1/2 teaspoon cayenne pepper
    • 4 slices Monterey Jack Cheese
    1. With a wet paper towel clean off the chicken breasts. Set aside.
    2. In a small bowl mix together the olive oil, soy sauce, lime juice, brown sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper. Place the chicken in a re-sealable plastic bag. Pour the marinade over the chicken and toss and turn the bag to make sure the chicken is thoroughly coated. Place the bag in the refrigerator overnight or up to 12 hours. Turn occasionally.
    3. Preheat the grill to medium high. Take a paper towel and fold it into fourths. Sprinkle with olive oil. Using your tongs, run the paper towel over top the grill to to oil it.
    4. Remove chicken breasts from marinade. Grill 6 mins. on each side. Turn over. Close grill cover and grill 6 more min. on the other side. True. Grill 2 more min. per side. Cut into the chicken to see how it looks. If almost done, place a slice of cheese on top of each piece of chicken. Cover. Grill until the cheese melts about 3 more min.



    This dish is very simple and inexpensive.... and the best part the chicken will be falling off the bone!!!!!
    SWEET AND SOUR CHICKEN- This chicken is so tender it will be falling off the bone!!! Yum!!

    This recipe is in the first cookbook under Grill Night. It's easy to forget about this one because this isn't really barbecue, but it's an easy Saturday supper, so it was added there! For those of you that love the Crockpot... I think this recipe would be easy to do! It really doesn't get easier than this!! Hope you enjoy! I love to serve it with brown rice and the vegetable of your choice. Dinner Rescued!


    • 8 drumsticks
    • 1 cup packed brown sugar
    • 1 8- ounce can pineapple chucks with juice (undrained)
    • 1/4 cup soy sauce
    • 1 teaspoon dry mustard
    1. Preheat oven to 300 degrees.
    2. Place the chicken pieces in a 9x13 baking dish. (you may remove the skin if desired)
    3. In a small bowl combine the brown sugar, pineapple, soy sauce, and dry mustard. Pour the sauce over the chicken.
    4. Bake 70-80 minutes, turning the chicken halfway through the cooking time. The chicken is done when the juices run clear, or if you prefer them well done, when the meat falls off the bone.
    5. Transfer the chicken to a platter and pour the sauce into a small bowl.



    This salad is a main course and sooo delicious!
    NEW YORK STEAK SALAD WITH GORGONZOLA CHEESE-This is a delicious main course salad!

    This salad is so fun because it has the hot mixed with the cold! It really is a meal in and of itself. New York steak is a tender cut of beef and is perfect for this salad. It's easy to make and no grill is needed! The homemade dressing is what MAKES this salad! This is sure to please! :)


    • 10 cups romaine lettuce pieces
    • 2 cups homemade croutons (or packaged)
    • 2 medium tomatoes cut into wedges
    • 1/2 cup thinly sliced red onion
    • 1 cup unpeeled sliced cucumbers
    • 1 pound boneless New York steak
    • olive oil
    • seasoned salt (or salt and ground black pepper)
    • 1/2 cup Gorgonzola cheese crumbles
    • Dressing:
    • 1 cup mayonnaise
    • 1 1/2 tablespoons red wine vinegar
    • 1 1/2 tablespoons white vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 cup honey
    • 1 teaspoon sugar
    • 1 teaspoon minced white onion
    • dash dried parsley
    • 1/2 cup canola oil
    • salt and ground black pepper
    • Homemade Croutons:
    • Dense French bread
    • butter
    • Garlic salt
    • Ground black pepper (optional)
    1. For the steak:
    2. Preheat the oven to low broil.
    3. Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
    4. Brush the steak lightly on both sides with the oil. Sprinkle with seasoned salt or salt and pepper. Broil 6 to 11 minutes per side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat.) At the last minute, sprinkle on the cheese and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch-thick strips.
    5. Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates.
    6. Arrange steak slices on top of salad. Drizzle with the salad dressing.
    7. Honey Mustard Dressing:
    8. In a blender, mix the mayonnaise, red wine vinegar, white vinegar, and mustard until smooth. Blend in the honey, sugar, onion, and parsley.
    9. Slowly add the oil while the blender is running and mix until well-blended. Season with salt and pepper to taste.
    10. Use immediately or store in a tightly covered container and refrigerate up to 1 week. Shake well before using.
    11. Homemade Croutons:
    12. Slice the French bread into about 1 inch thick slices. Spread with butter and sprinkle with garlic salt and pepper, if desired.
    13. Lay the slices on a cookie sheet and broil until lightly browned. For crispier croutons, broil the bread on both sides.
    14. Cut into 1/2-inch cubes.



    Who doesn't love a Quesadilla??!!
    THREE-CHEESE CHICKEN QUESADILLASWhen our family thinks of quesadillas, we think of Duke's Waikiki. It's right on the beach and it serves the best grilled chicken quesadillas. We order the quesadillas for lunch and take them out to the beach with us. This is an easy version that your kids can learn to make even when they're really young. I love to saute the chicken in olive oil with coarse salt and pepper, the chicken then has a ton of flavor!! Also try using wheat flour tortillas in place of the standard white version. XOXO


    6 servings

    • 1 pound boneless (skinless chicken breasts)
    • 6 taco-size flour tortillas
    • 1 cup shredded cheddar cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded pepper jack cheese
    • Toppings:
    • Shredded iceberg lettuce or romaine lettuce
    • 1 avocado (sliced lengthwise)
    • Sour cream
    • Salsa (see Fresh Salsa, p. 125)
    1. Preheat the oven to 400 degrees and grease a rimmed baking sheet.
    2. Grill or saute the chicken and cut it into strips. Lay out the tortillas and scoop 1/2 cup of chicken on one half of each tortilla.
    3. Combine the cheeses and sprinkle 1/3 cup over the chicken on each tortilla. Fold each totrilla in half, secure it with a toothpick, place on the prepared baking sheet, and bake for 6 to 10 minutes. Carefully turn the quesadillas and bake until barley brown, about 5 minutes. Discard the toothpicks.
    4. Cut each quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.
    5. Variation: To fry the quesadillas, melt a little butter in a skillet or griddle over medium heat. Place one tortilla flat in the pan. Spread the chicken and cheeses evenly over the tortilla; place another tortilla on top. When the cheeses melt, turn the quesadilla once or twice until it is light brown. Cut into wedges and serve with salsa and sour cream.



    This garlic bread is a slice of heaven!
    GRILLED GARLIC BREAD-  A little slice of heaven.

    I love garlic bread with just about every meal. I love the texture and crunchiness it adds to a meal. The next time you grill... DO NOT FORGET to make this with your meat and veggies. It makes for an impressive and delicious side! Kids and Adults love warm GARLIC BREAD!!! Enjoy your last few weeks of summertime grilling! This recipe and many more TDF garlic bread recipes can be found in my two cookbooks. Find them on my website! See you at dinner!! XOXOXOXOXOXOX


    • 12 slices French or Artisan Bread
    • 1/2 cup 1 stick butter, softened
    • 1/2 cup Parmesan cheese (grated)
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Course salt and fresh ground black pepper (to taste)
    1. Slice the bread. Blend the butter, cheese, garlic salt, parsley, oregano and basil together. Spread on both sides of the bread. Grill over medium heat for 3 min. per side until you see the grill marks or when the cheese is melted. Serve hot.

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