Nothing says summer's here like the start of grilling season. Get those coals cookin' and fill your grill with burgers, chicken, and steak!
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
This recipe puts a Cuban spin on the classic Juicy Lucy with Swiss cheese-stuffed burgers topping grilled ham slices.
Grilled steak topped with a buttery bourbon sauce. I created this after attending the 2011 Chefs of the Coast cook off (as a spectator) in Biloxi, MS.
Here's another version of the always-popular "jalapeño popper". Bake 'em in the oven if there's 5 feet of snow outside or if your grill space is limited. You can cut the recipe in half or even quarters without degrading the quality, too! Check the intensity of your jalapeños before you make 'em and add a diced up chipotle or two (or 1/4-1/2 teaspoon cayenne pepper) to the stuffing if they are too mild.
These burgers are juicy and full of flavor. They are perfect on the grill, but can be made on the broiler. Spice it up with a little chili or chipotle pepper for a great kick.
This thick, juicy, succulent burger is grilled to perfection, then topped with smokey bacon and sharp Cheddar cheese. You'll love the taste and texture of the home-ground meat!
The best ingredients make the best burger. These ground sirloin burgers are topped with applewood smoked bacon, peanut butter and sharp Cheddar cheese, making them the best burgers around!
Flavorful, with just a hint of Mexican essence, more of a grilled shish-kabob taste. Add to the marinade a tablespoon of pureed chipotles in adobo sauce to give it a little more kick if desired.
This is a seasoned fresh-ground pork burger topped with traditional German ingredients along with items from a Cuban sandwich. It is put on a freshly toasted pretzel roll.
This recipe began as an experiment to see if the flavor of my favorite martini would or could transfer into a burger; I'm happy to say that it works. I think it tastes amazing. The tart flavor of the gin and juniper berries cuts through the hearty beef right to the tastebuds, and the cocktail olives and onions in the tapenade provide a salty kick to make it taste like Saturday night. The Dirty Burgertini is bar culture flavor carried to the extreme. ©2010 Anthony Taylor
With homemade margaritas or a beer, these are the perfect compliment to a sweltering day over the grill, and enable the gentleman to showcase fresh ingredients and culinary skills to the ladies.
Fresh avocado slices and warm (if not quite melty) feta cheese top these delicious lamb burgers. Cook over a grill with a handful of wood chips thrown over the coals, and serve slathered with your choice of tzatziki or a nice garlic aioli.
Something I whipped up one night for the in-laws. It was inspired by, and based loosely, on several other recipes I have seen. Fairly basic but terrifically tasty!
A grilled/smoked turkey is juicer and has a far better flavor than an oven-roasted turkey. The turkey will be more tender and juicy than you thought possible. The recommended size for BBQ is 12-14 pounds. The turkey must fit under the lid with about 1-inch space between top of turkey and lid.
This is my favorite marinade after a good hunting season. The two days in the fridge really make all the difference when dealing with fussy people who don't like the 'wild' taste of a good hunt.
A friend gave me this simple and tasty recipe we all love to eat. It's easy to make, and the spiciness can be adjusted to each person's tastes by how much jalapeno you use.
A simple marinade, heavy on the bourbon and seasoned with soy sauce is all this steak needs before crisping up under the broiler.
They may look like charcoal on a stick when done, but try it before you throw it out. Only a charcoal grill can do these legs justice.
Delicious Chile Rellenos. A great Mexican treat to have on their own or with rice and tacos.
This easy to make appetizer provides a bountiful assortment of flavors for your taste buds for seafood lovers everywhere.