Recipe: Fat Cat Stuffed Cheeseburger

Stuffed Cheeseburger with Fat Cat Hot Sauce

We love burgers, and often we love mixing our sauces directly into the meat to give our burgers extra flavor. Our favorites for this tend to be our smoky-spicy “Cat in Heat” Chipotle-Ghost Pepper Blend, our onion-garlic-and-ginger-based Purry-Purry Sauce or our sweet and spicy Papaya Pequin Passion (as in in the wonderful Schnellen Burger, created by our terrific Cooking with Canes cohorts). One day, while making burgers, we wondered if there were other ways to infuse the flavors of our sauces into a patty — that question led to the development of this fun recipe, which infuses the flavors of our sauces into a burger in three ways — mixed into the meat, as a sandwich spread and inside the burger. If you like your burgers oozing with flavor and spice, then these are for you.

Here’s what we did:

Stuffed Cheeseburger with Fat Cat Hot SauceIngredients:

2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (either one – just know that “Cat in Heat” will be spicier)
1 tsp salt
4 slices of melting cheese, like Monterrey Jack, Cheddar or American
4 sandwich potato rolls, like Martin’s
4 leaves of lettuce, such as Boston, Romain or Iceberg
4 slices of tomato
1/4 cup mayonnaise


In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend with 1/4 cup mayonnaise to create a quick remoulade. This will be the spread for the burgers. Set in fridge to let the flavors meld.

In a larger bowl, mix ground beef with 4 – 8 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (depending on desired spice level) and salt until well-incorporated.

Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties.

Set four patties aside and flatten those out a little more, so that they are slightly larger and thinner than the remaining four. These will serve as the bottom layer of your stuffed burger patties.

Take a slice of cheese and fold it in half twice, so that you have a slice that’s one quarter of its original size but four times as high. Place the folded-up slice in the center of each bottom patty.

Top the folded cheese slice with 1 tablespoon of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend.

Then, take the top patties and, using your fingers, crimp the edges so that they form a seal with a corresponding bottom patties. In doing this, please make sure the cheese and Fat Cat mixture has been secured inside, between the two layers. If any areas break open, just smooth those areas over with beef to seal up.

Once sealed, work the outside of the patties inward so that the stuffed patty is uniformed in thickness, about 3/4-inch to 1-inch in thickness, essentially.

In the end, you will have four double-thick stuffed burger patties.

Place those patties in the fridge for at least 1 hour, or overnight (if doing ahead). This firms up the meat and helps ensure the burgers won’t fall apart on the grill.

After an hour, heat your grill to medium heat.

Grill the burgers slowly over medium heat, about 8-10 minutes per side, until done. It’s important to cook the burgers slowly in this case, as the insides will leak out if your heat is too high. You will know the burgers are done when they have shrunken some in size and the natural juices of the burger (not the cheese and sauce inside) have started to bubble up on the surface of the patties.

Once cooked, set burgers on a plate to rest for 5 minutes. This will set the cheese some and ensure it doesn’t ooze out with your first bite.

Split the potato rolls. Spread 1/2 tablespoon Fat Cat-mayonnaise mixture over bottom of roll, top with a leaf of lettuce and slice of tomato. Top with burger, top of bun and enjoy. Be sure to have plenty of napkins around as this is a messy dish.





Recipe: 15-Minute Purry-Purry Chicken Cutlets

15-Minute Purry-Purry Chicken CutletsSometimes you just need a quick weeknight meal, and this simple recipe is exactly that — our go-to main course when we’re short on time but still looking for a home-cooked dinner. Making it couldn’t be simpler. Set the oven, mix a few ingredients together and viola — instant dinner. In most cases, we’ll use our award-winning Purry-Purry Sauce as the flavor-base base, but you can produce equally delicious results with our Caribbean Curry and Cat in Heat sauces as well — just substitute them for Purry-Purry Sauce in the recipe below. Also, feel free to switch out the chicken for pork, fish, scallops or shrimp — either way, it’s still delicious.

Here’s what we did:


4 chicken cutlets, about 6 oz. each
2-3 tablespoons Fat Cat Purry-Purry Sauce (depending on desired heat level)
1/4 cup mayonnaise
2 tablespoons panko breadcrumbs (or coconut flake)
salt and pepper to taste


Set oven to 425F.

On a foil-lined baking sheet, spread out chicken cutlets and season lightly with salt and pepper.

In a small mixing bowl, stir together the mayonnaise and Fat Cat Purry-Purry Sauce until well blended. Taste mixture — if more spice is desired, add another tablespoon of Purry-Purry Sauce. (If sauce is too spicy, add another tablespoon of mayonnaise.)

Using the back of a spoon, spread a thin layer of the mayo-Purry-Purry Sauce mixture over the top of the chicken, making sure to coat the surface of the chicken evenly and completely. The mayo-mixture will baste the chicken as it cooks, keeping it moist, and also serve as a means to infuse the flavors of the sauce onto the meat.

Once done, lightly sprinkle a layer of breadcrumbs over the top of the cutlets, creating a thin, even coating. (The breadcrumbs will provide texture to the dish.)

Place the baking sheet in the oven and bake for 15 minutes, or until cutlets are cooked through and golden brown..

Let cool for 5 minutes before serving, and serve alongside your favorite vegetable with more Purry-Purry Sauce on the side, for dipping.


Recipe: Spicy Smoky Beef Stew

Spicy and Smoky Beef Stew featuring Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend

Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company) and creator of our wonderful recipe for Sweet and Spicy Papaya Pequin Wings, inspired this recipe. Originally, it began as a braise: 2 lbs. of short ribs, various herbs and spices, a little wine, a little ketchup and some of our fiery Cat in Heat Chipotle-Ghost Pepper Blend, which gives it both a smoky undertone as well as a nick kick of chili heat. Cover and cook it low and slow in the oven for 2-3 hours, then remove the cover, raise the heat and finish at high heat, so the sauce glazes the meat.

We had intended on making this very recipe for ourselves one night but somehow found ourselves a little short on time and lacking a few ingredients. So we improvised a little, substituting ingredients for what we we had on hand and leaving the majority of the cooking to the slow cooker. The spirit of the dish, and most of its flavors, remains true to Carlos’ original concept, however, and we thank him for that.

Here’s what we did:


3 lbs. beef chuck steak, cut into 3-inch thick cubes
2 lbs. small pototos, like yukon gold or ruby reds
3 carrots, cut into 1/2-inch pieces
2 tablespoons paprika
2 tablespoons dried parsley
1 cube of beef bouillon
2 tablespoons of Badia Complete Seasoning (or a similar garlic-heavy seasoning mix)
3 tablespoons balsamic vinegar
1/4 cup ketchup
1 cup dry red wine
1 cup water
2 oz. Fat Cat in Heat Chipotle-Ghost Pepper Blend (depending on desired-heat level)
salt and pepper


Add paprika, parsley, bouillon cube, Badia Seasoning, vinegar, ketchup, wine, water and 1 oz. of Fat Cat in Heat Chipotle-Ghost Pepper Blend to the crock and whisk to combine well.

Add meat and carrots and stir some to coat evenly with braising mixture.

Cover slow cooker and set to cook for 8 hours on the low setting.

After 8 hours, remove beef and set on cutting board. Then slice potatoes into 1/4-inch rings, add to slow cooker and stir to combine.

Cover and cook another 30 minutes on low.

Let beef cool for a few minutes and then slice into 1/2-inch thick slices.

After 30 minutes, turn off heat, return sliced beef to the crock and stir to combine, taking care not to break the meat up too much.

Taste mixture for seasoning; add salt, pepper and more Fat Cat in Heat Chipotle-Ghost Pepper Blend (for more spice) if desired.

Serve in a deep bowl and top with a little more dried parsley for garnish.


Recipe: Spicy Moroccan-Style Meatballs

Spicy Moroccan-Style Meatballs

Crockpot meatballs are a party favorite of ours, especially on game day. Who doesn’t love those sweet savory bites, all smothered in sauce? For this dish, we’ve put a slightly exotic spin on that standard party dish, adding some Middle Eastern spices and our fiery “Cat in Heat” sauce (and its smoky and spicy blend of roasted tomatoes, chipotles and ghost peppers) to the mix. The result is super easy to make and remarkably flavorful. Serve it right out of the crockpot at parties or tailgates, or spoon it over rice or couscous for a hearty main course. If doing the latter, be sure to have some bread on hand to sop up all that delicious sauce.

Here’s what we did:


1/4 cup ketchup
½ teaspoon ground fennel
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
½ teaspoon ground coriander
1 tsp salt
1-2 tablespoons Fat Cat “Cat in Heat” sauce (depending on desired heat level)
2 14 oz. cans of fire roasted tomatoes
2 lbs frozen meatballs (regular style or Swedish-style, not Italian-Style)


Place all ingredients except the meatballs and Fat Cat “Cat in Heat” sauce in a blender or food processor and blend until smooth.

Blend in one tablespoon of Fat Cat “Cat in Heat” sauce into the mixture and taste for spice-level. Add another tablespoon to the mixture if more spice is desired.

Pour mixture into a slow cooker, add meatballs, stir to coat evenly, cover and set cooker to low for 6 hours. (Alternately, you can place everything in a heavy-bottomed pot and set it to simmer on your range for 90 min.)

Note: Add another tablespoon of Fat Cat “Cat in Heat” at the end of the cooking process to add even more spice.

A vegetarian or vegan version of this can be made by substituting meatless meatballs for the regular meatballs.

Recipe: “Cat In Heat” Alfredo with Chicken and Peas

CatinHeatAlfredoWe feel the rich, smoky tomato punch of our fiery Cat in Heat sauce makes it a purr-fect (get it?) addition to other sauces, from barbecue to pomodoro. So while making some Alfredo sauce the other day, we chose to add some Cat in Heat to the mix — and lo and behold, we produced a delicious, spicy twist on a familiar recipe. The cream base of the sauce tempers Cat in Heat‘s spice some, but at the same time it also extends the sauce’s base flavors, allowing each mouthful to taste some of that smoky, chili-based bite. Of course, we like our pasta sauces a bit on the drier end here — which is what the recipe below tailors itself to — so please double the recipe (save for the pasta) for a saucier version.


8 oz. long and flat pasta, like parpadelle or fetuccini
2 tablespoons butter
1 cup heavy cream
1 cup frozen peas
6 oz. asiago, romano or parmasan cheese, shredded
1 teaspoon chopped parsley
1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)
2-4 tablespoons Cat in Heat sauce


Cook up pasta according to package directions.

As pasta cooks, place a large skillet over medium heat and melt butter. Once melted, add heavy cream and bring mixture to a simmer. Let mixture cook for 5-10 minutes, or until thick enough to coat the back of a spoon without running immediately off.

Once thick, turn off the heat and add the cheese, stirring constantly to combine well and melt evenly.

Once combined, add the chopped chicken, peas and Cat in Heat, starting with 2 tablespoons of Cat in Heat at first. Taste mixture at that point and gauge your spice level — then add more sauce if you want a spicier sauce.

When pasta is done, drain well and mix well with the alfredo sauce mixture. Sauce should coat pasta without appearing heavily sauced.

Serve with a little more cheese on top and sprinkle with chopped parsley.

Recipe: “Cat in Heat” Chicken Dip

Here’s a spin-off of our popular Purry-Purry Chicken Dip, which we came up with specifically as a means to see if the same recipe worked well with our Cat in Heat sauce. Of course, Cat in Heat is considerably spicier than our Purry-Purry Sauce, but at the same time it also possesses a completely different flavor set, with its smoky tomato base and escalating heat level. For that alone, we didn’t overdo it on the Cat in Heat and used only a half-bottle in the mixture, as we didn’t want to make it too spicy for the general public. However, feel free to go whole hog (or shall we say, “full feline”) and add the whole bottle if you want to seriously up the spice level.

Here’s what we did:


1 8 oz. package of cream cheese, softened
1 bottle of Fat Cat “Cat in Heat” Sauce
1 10-12 oz. can of chicken, drained
1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)


Pre-heat your oven to 350F.

In a bowl, add the cream cheese, half the bottle of Cat in Heat sauce and the chicken, and stir together well with a fork, making sure all the ingredients are well-blended.

Taste the mixture and see if it’s spicy enough for you. If not, stir in another 2 tablespoons “Cat in Heat” and taste again. Repeat until desired spiciness level has been achieved. (Please note: The major heat quotient of our Cat in Heat sauce comes in the after burn — so give the heat quotient in your taste test a few seconds to materialize before you add more sauce.)

Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.

Top with the shredded cheese, spreading that out evenly as well.

Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.

Remove from oven and let cool for 5 minutes. Serves with tortilla chips or pita chips.


Recipe: Meatloaf with “Cat in Heat” Glaze

Meatloaf with Cat in Heat Glaze

Looking for some spiced up comfort food to warm you up on a cool wintry night? Then give this recipe a try. For it, we’ve built a simple but flavorful meatloaf filled with lean beef and aromatic vegetables, and then topped it with a spicy-sweet glaze that makes the most of our Fat Cat “Cat in Heat” sauce. Pair a few slices with with some fluffy mashed potatoes and you’ve got yourself an easy weeknight meal that will ease the soul and spice up the palette.

Here’s what we did:


For the meatloaf:

2 lbs. lean ground beef (92% or leaner)
1 egg, beaten
1/4 cup plain breadcrumbs
1 medium onion
2 stalks celery
2 carrots
2 cloves garic
1/2 cup dried mushrooms, reconstituted with water reserved
salt and pepper

For the glaze:

1/2 cup ketchup
2 tablespoons Fat Cat “Cat in Heat” sauce
1 tablespoon honey


Set oven to 400F.

Reconstitute the mushrooms in 1 cup of boiling water until soft, about 10 minutes.

While the mushrooms plump, chop the onion, celery, garlic, and carrots finely. Use a food processor if possible — you want the vegetables as fine as possible, but a few steps removed from being a puree.

Once the mushrooms have reconstituted, take them out of the water (reserve the liquid) and chop them finely as well.

Place the chopped veggies in a saute pan over medium-high heat, add the reserved mushroom liquid, salt and pepper and cook the mixture, stirring occasionally, until all the liquid has evaporated and the veggies are soft, about 10 minutes.

Let the veggies cool, then add them to a large mixing bowl, along with the ground meat, egg and breadcrumbs. Season liberally with salt and pepper and blend everything until mixed well and evenly.

Line a baking sheet with foil and place the mixture on the sheet. Form it into an 8-inxh by 8-inxh square (approximately), ensuring even thickness throughout. Bake the loaf for 45 minutes or until juices from the loaf run clearly when pierced.

While the loaf cooks, mix together the ketchup, Fat Cat “Cat in Heat” sauce and honey and taste for spiciness. (For a spicier glaze, add more Cat in Heat sauce.)

After 45 minutes, remove the loaf from the oven and spread the glaze evenly over the exterior. Return loaf to the oven for another 10 minutes, to set the glaze, then take it out again and let it rest for 10 more minutes.

Slice the loaf into 1/2-inch thick slices and serve alongside mashed potatoes or the side dish of your choice. Enjoy.

Loaf should produce about 12-14 slices, give or take.

Recipe: “Cat in Heat” Bloody Mary

Cat in Heat Bloody MarySure, we already have one wonderful Bloody Mary recipe available on our website — but with New Year’s approaching we thought we’d share a “hair of the dog”-type drink that packed a little more punch, hence this creation. Essentially, we’re using the same recipe as before, only this time we’re substituting our Cat in Heat sauce for that recipe’s inclusion of our Mexican-Style Habanero. The change amps up the savory tomato flavors of this classic cocktail and increases the back-heat considerably. What better for quick recovery following a busy New Year’s Eve, right?

Here’s what we did:


1 oz. vodka
3 oz. tomato juice or V8 Original Flavor
2 dashes Worcestershire sauce (optional)
.5 oz lemon juice (juice of about half a lemon)
3 grinds (or a generous pinch) of black pepper
1 dash of celery salt
1 teaspoon – 1 tablespoon Fat Cat “Cat in Heat” Sauce (depending on desired heat level)
1 stalk of celery (for garnish)


Fill a cocktail shaker with ice and add all ingredients (except celery stalk) to shaker.

Shake contents vigorously until all ingredients have combined well.

To gauge level of spiciness, start with 1 tspn. of Fat Cat “Cat in Heat” Sauce and taste. (Judge your tastes after a few seconds too, since the heat level will be more of a building afterburn here than an immediate hit.) Add more “Cat in Heat” if a spicier drink is desired.

Pour contents into a rocks or Collins glass.

Garnish with celery stalk.