Summertime means backyard barbecues and
cookouts with family & friends! Not only is it the best time of year
to picnic on the patio, grilling is a great way to avoid heating up the
kitchen. Whether you're hosting the neighbors for a get-together with
all the fixin's or just throwing on your own special marinated chicken
for dinner with family, we'd love to hear about your grilled favorites!
So tell us...
What are YOUR favorite GRILLING recipes?
Share them below in our Recipe Round-Up!
Share them below in our Recipe Round-Up!
We love all the ways you can bump
up the flavor of good old-fashioned burgers...today, we're sharing 3 of
our favorite ways! This recipe and variations can be found in our
cookbook, Coming Home with Gooseberry Patch.
Not your ordinary burgers on the grill...we flavor ours with a dash of hot pepper sauce, a bacon-onion mixture and spicy steak seasoning.
6 slices bacon, cut into
1/2-inch pieces, crisply cooked
and 1 T. drippings reserved
1/4 c. onion, finely chopped
2 T. olive oil
1-3/4 c. onion, thinly sliced
1/4 c. steak sauce
1-1/2 lbs. ground beef sirloin
2 t. Worcestershire sauce
1 t. hot pepper sauce
1 T. grill steak seasoning
4 slices smoked Gouda cheese
4 kaiser rolls or onion rolls, split
and toasted
Optional: crisply cooked bacon, sliced tomato, lettuce leaves
In a skillet over medium heat, cook chopped onion in reserved drippings until soft, 2 to 3 minutes. Combine with bacon in a small bowl; set aside. Heat oil in skillet; add sliced onion and sauté, covered, until golden, about 10 minutes. Place in another bowl; stir in steak sauce and set aside.
In a large bowl, combine ground beef, remaining sauces, steak seasoning and onion-bacon mixture; mix lightly and form into 4 patties. Grill over medium-high heat to desired doneness, 4 to 6 minutes per side, topping with cheese slices when nearly done. Serve burgers on toasted rolls, topped with sliced onion mixture and with extra crisply cooked bacon, tomato and lettuce, if desired. Makes 4 servings.
Variations:
Red Pepper & Jack Burgers:
Prepare burgers as directed, adding one to 2 cloves minced garlic to ground beef mixture. Form into 8 thin patties. Place a slice of Monterey Jack cheese on each of 4 patties; top with remaining patties and press to seal. Grill as directed. Serve burgers on onion rolls, topped with thinly sliced red onion, roasted red peppers and sliced avocado.
Mushroom & Swiss Burgers:
Prepare and grill 4 burgers as directed. For topping, replace onion with sliced mushrooms; sauté as directed. Top burgers with Swiss cheese slices and sautéed mushrooms.
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