Memorial Day Weekend

Byyogiwan

Memorial Day is this weekend which the de facto start of Summer and is also the start of grilling season. I have borrowed a couple of delicious burger recipes and since my daughter only eats chicken, there is a chicken burger to start. Also, there are a couple of salad suggestions in case you do not have a bunch of alternatives already. These are all pretty simple dishes to prepare. I will provide some more interesting items for you grill over the next few weeks – steaks, ribs and such —  however with the price of beef going up over the last few weeks I may have to suggest some alternatives.

Homemade Chicken Burgers

Just because chicken burgers are lean, doesn’t mean they have to be bland! These delicious ground chicken burgers are packed with sour cream and chives for moisture and flavor. They’re ready in just 20 minutes, so they’re perfect for weeknight cooking, plus this healthy dinner idea is a great addition to your grilling menu as an alternative to beef burgers. Serve them with coleslaw, potato chips, or your favorite BBQ sides.

How do you keep chicken burgers from falling apart?

Chicken burgers might seem finicky, but they’re actually easy to make. Follow these tips to ensure your patties don’t fall apart:

  1. Use your hands:Mixing the ingredients together with your hands is messy, but it also helps the mixture come together easier. Whatever you do, don’t over-mix (otherwise your burgers will be tough like hockey pucks!).
  2. Use wax paper:Form your patties and place them on small squares of parchment or waxed paper. This makes for easy transfer to the grill and helps the patties stay together.
  3. Oil the grill:Whether you use an outdoor grill or grill pan, be sure to oil the surface to prevent the burgers from sticking and falling apart.

Ingredients

  • 2 lb. ground chicken
  • 3 Tbsp. full-fat sour cream
  • 1/4 cup panko or regular breadcrumbs
  • 1/4 cup chopped chives
  • 1 garlic clove, chopped
  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. mustard
  • 1 tsp. hot sauce, optional
  • 1 Tbsp. vegetable oil
  • 6 toasted hamburger buns
  • Optional Toppings: buffalo sauce, blue cheese, lettuce, sliced red onion, mayonnaise

Directions

  • In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.  
  • Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚, about 4 to 5 minutes per side. 
  • Serve immediately on toasted buns with whatever toppings that you like!

If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. 

Juicy Lucy

What is a juicy Lucy?

 

Someone in the 1950s in Minneapolis gifted the world a cheeseburger with a melty core and for that we must be eternally grateful. Because the cheese acts as more of a sauce, the assembly of this burger is quite simple. First, caramelize some onions. A griddle burger staple, caramelized onions should be on everything. Then, stuff the simply seasoned raw meat with 1 ½ slices of American cheese. American cheese is very important here because of how well it melts. With vinegary dill pickle slices and a squishy potato bun, this burger is a real treat.

What is the warning on a juicy Lucy?

Because this burger is filled with a pool of hot, melted cheese, it is not recommended to eat it hot off the griddle. Wait 5 to 10 minutes before digging in or you might get burned, or worse—lose all the cheese! Use this time to reheat those caramelized onions in the beef fat. You’re welcome.

Ingredients

  • 1/4 cup salted butter
  • 3 lb. yellow onions, peeled and thinly sliced
  • 2 Tbsp. balsamic vinegar
  • 1 lb. ground beef (80/20)
  • 1 lb. ground sirloin (90/10)
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper 
  • 9 slices American Cheese, cut into quarters
  • 1 Tbsp. vegetable oil
  • 6 potato buns
  • Dill pickle slices, to serve

Directions

    1. Heat a 12-inch cast-iron skillet or heavy bottomed pan over medium heat; add the butter. Once the butter is melted and starts to bubble, add the onion. Cook over medium heat, stirring frequently, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are deep golden brown, 45 to 50 minutes. Add the balsamic vinegar and stir to combine; cook 2 more minutes. Transfer the onion mixture to a plate.
    2. Combine the ground beef, ground sirloin, Worcestershire sauce, salt, and pepper in a large bowl. Gently mix the beef mixture to thoroughly combine with the seasoning. On a baking sheet, divide the mixture into 6 portions, then divide each of those portions in half, about 2 ½ ounces each. Pat each portion into a 4-inch disk. In the center of 6 patties, fan 6 cheese quarters in a circle, leaving a ½ -inch border. Top the cheese with the remaining 6 meat portions. Pinch the sides firmly to close, and pat into a 4-inch sealed disk. 
    3. Heat the same cast-iron skillet over high heat (this can be done on the grill as well as your stove). Add 1 tablespoon of vegetable oil and swirl to coat the pan. Place the patties in the skillet and let cook for 2 to 3 minutes until golden and crusty. Flip and cook the other side until seared. Remove to a cutting board or baking sheet to rest for at least 5 minutes. 
    4. Put the caramelized onions back in the pan over medium-low heat to warm.
    5. To assemble: place pickles on the bottom bun, then the patty, then onions, and then the top bun.

Tip: The caramelized onions can be made and the burgers can be shaped a day in advance for super quick assembly!

Loaded Baked Potato Salad

The formula for a perfect cookout? Cheeseburgers, baked beans, and, of course, loaded baked potato salad! This potato salad is packed with tons of delicious mix-ins like bacon, cheese, and onion, and a tangy, creamy dressing that ties it all together. Let it hangout in the fridge overnight and the flavors will blend beautifully! Just don’t forget to sprinkle on even more bacon before serving.

What’s the best way to cook potatoes for potato salad?

In true baked potato fashion, the potatoes used in this salad are baked in the oven! There’s no need to deal with a massive pot of boiling water or soggy, waterlogged potatoes—roasting the spuds whole in the oven makes cooking them easy.

Ingredients

  • 4 lb. Russet potatoes
  • 2 Tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar
  • 1 1/4 cups sour cream
  • 1/2 cup mayonnaise
  • 1 Tbsp. ranch seasoning 
  • 2 tsp. yellow mustard
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 8 slices cooked bacon, chopped, divided
  • 1 1/2 cups shredded sharp cheddar
  • 1/4 cup thinly sliced green onions, plus more for serving

Directions

    1. Preheat the oven to 400˚F. 
    2. Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably. 
    3. Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s OK if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour. 
    4. In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined. 
    5. Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onion and the remaining 2 tablespoons of bacon just before serving.

Caprese Pasta Salad

Of all the delicious tomato recipes out there, this recipe is one of the easiest—just cook some pasta, then toss it with a bounty of tiny fresh tomatoes, creamy mozzarella, and plenty of basil. The best part? There’s no mayo in the dressing so it can sit out a little longer than other pasta salads.

Ingredients

  • 1 lb. casarecce, penne, or any short pasta 
  • 2/3 cup plus 1 tbsp. olive oil, divided
  • 1/3 cup white balsamic vinegar
  • 2 garlic cloves, grated
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper 
  • 4 cups cherry tomatoes, halved
  • 16 oz. small mozzarella balls or pearls
  • 1 cup chopped fresh basil, plus more for garnish
  • Red pepper flakes, for garnish (optional)

Directions

    1. Cook pasta according to package directions. Drain, and eeturn pasta to pot and toss with 1 tablespoon olive oil. Set aside.
    2. Meanwhile, whisk together the remaining 2/3 cup oil, vinegar, grated garlic, salt, and pepper in a large bowl until combined. Add tomatoes and mozzarella to dressing and toss to coat. Let marinate while the pasta cools, about 15 minutes.
    3. Add cooled pasta to tomato mixture and toss to coat. Stir in the basil. Garnish with more basil and red pepper flakes, if you like.

Tip: If making this pasta salad a day ahead, let it come to room temperature, and toss with an additional 2 tablespoons of olive oil just before serving.


Facebook


Twitter


Youtube

Similar Posts