153 burke recipes

Italian-style grits casserole layered with hot sausage, ground beef, pizza sauce, green peppers, onion, and melted cheddar. A Southern-Italian comfort food mashup.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Sweet and savory sausage bites in a sticky pineapple-brown sugar glaze with green peppers and cherries. A retro party appetizer made for the chafing dish.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Graham cracker toffee bark with a buttery brown sugar glaze and ground nuts. Just 4 ingredients and 15 minutes for a crispy, caramel-coated candy snack.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Breakfast bake: savory sausage, hash browns, peppers, and cheese in an egg and biscuit-mix batter, baked into one hearty casserole. A make-ahead crowd-pleaser for brunch.

Quick microwave Italian sausage sandwiches with crumbled sausage, ketchup, oregano, and melted mozzarella on French rolls. A hot, cheesy lunch ready in under 20 minutes.

Pecan graham toffee: graham crackers topped with a quick boiled butter-brown-sugar toffee and pecans, baked into crisp, candy-like praline bark. An easy, addictive holiday treat.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Sausage apple omelet roll baked in a jelly roll pan, filled with cheddar cheese, bulk sausage, and chopped apple, then rolled up for an impressive brunch dish.

Classic Bûche de Noël with a light sponge cake, chestnut buttercream filling, and mocha silk frosting textured to look like real bark. The ultimate French Christmas dessert centerpiece.