Smash Burgers, by Diane

 

This weekend we finally nailed the smash burger game!! We do love a good cheeseburger in my family, and between my amazing burger sauce and this new way to cook smash burgers, we were all super happy with this outcome! We got a cast iron griddle for the grill for this and it made a huge difference. The burgers had a slight crust, were super juicy, and the melted cheese and grilled onions combined with the sauce was *chefs kiss* Yum!

Ingredients:

1.5 lb hamburger meat (this makes about 4 double sliders), rolled into 8 balls

Salt and pepper

White onion, medium, sliced thin into rings

4 slices american cheese

4 slider potato rolls

Mayo

Burger sauce: 1/2 cup mayo, 4 tbsp ketchup, 1/4 cup choppped pickles, 1 tbsp pickle juice or white vinegar, 1 clove garlic minced, salt

Directions:

1. Make the burger sauce and set aside, adjust to taste.

2. Prep your rolls by spreading mayo on the inside of the top and bottom, close back up and set aside.

3. Preheat a grill to medium high heat, and add on a cast iron griddle until hot.

4. Place onions into 8 sets of rings spaced apart (each burger will go on top of this), and then follow with a burger.

5. Place parchment paper over the burgers, then using a wide flat spatula flatten the burgers until they are about 1/4 inch thick. Remove the parchment paper and generously salt and pepper the patties.

6. Cook for 2 min, then flip with the onions on top, cover with cheese, and cook another 2 minutes.

7. While the burgers are cooking, toast the buns mayo side down to get a golden crust and set aside.

8. Assemble the burgers: bottom bun, sauce, one patty, sauce, second patty, sauce, top bun. Eat immediately!

Summer Steak Kabobs, by Cheryl

I forgot to take a picture! This is from Taste of Home

I see a lot of kabobs in my future...

Ever since Jon showed me how to use the grill last fall I've been open to a whole new way of cooking. Kabobs have been a favorite for me this year and this marinade really hits the spot! We ate them as is with a tomato salad side, but on rice or in a tortilla like my daughter did is great too! You can change up the meat or veggies to your liking. Yum!

Ingredients (from here):

1/2 cup canola oil (I think I used olive)
1/4 cup soy sauce
3 tablespoons honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1.5 lbs top beed sirloin steak, cut into 1 inch cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 yellow squash, cut into 1/2 inch slices
Hot cooked rice

Directions:

1) In a large bowl combine the first 6 ingredients. Add beef, turn to coat. Cover and refrigerate 8 hours or overnight.

2) On metal or soaked wooden skewers, thread beef and veggies. Discard marinade. Grill kabobs, covered, until beef reaches desired tenderness, about 10 minutes. Turn occasionally.

Yogurt Curry Kabobs, by Diane

This recipe came from Washington Magazine. I chose the yogurt curry marinade, it turned out really good on the chicken but I was not overall impressed with it. The combinations on the skewers were great though- although I forgot the mango until the last minute which is why in my photo they are separate!


Ingredients:

Marinade:

1/2 cup plain yogurt (I used greek yogurt)
1 tbsp honey (I doubled this and was glad I did)
2 tbsp curry
1 tbsp paprika
1/2 tbsp cumin

Kabob:

3-4 chicken breasts, cubed
1 red onion, in wedges
3 zucchini, sliced in rounds
2 mangos, cubed
2 red peppers, cubed


Directions:

1. Combine all ingredients in marinade with whisk and marinate chicken for 30 minutes.

2.  Skewer kabobs and grill until cooked.