The spices give this steak an unforgettable flavor!

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Ingredients

* 1 lb. beef tenderloin steak
* 1 tsp. salt
* 1 Tbs. brown sugar
* 1/2 tsp. ground cumin
* 1 tsp. chili powder
* 1/2 tsp. cayenne pepper

Directions

Mix together salt, sugar, cumin, chili powder, and cayenne pepper, and press spices evenly over steak.  Let stand for 5 minutes, then grill to desired doneness.  Cut into thin slices and serve.

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These steaks are infused with the flavors of Italy!

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Ingredients

* 1 lb. sirloin steaks
* 2 Tbs. fresh basil, minced
* 1/2 tsp. dried oregano
* 1 tsp. black pepper
* 1/2 tsp. salt
* 2 C. red tomatoes, coarsely chopped

Directions

Place steaks on the grill at medium heat and sprinkle with basil, oregano, salt, and pepper.  About a minute before your steaks are grilled to your desired doneness, add tomatoes.

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Simple and delicious!

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Ingredients

* 4 4-oz. beef tenderloin steaks
* 1 Tbs. fresh parsley, finely minced
* 1 clove garlic, finely minced
* 1 tsp. salt
* 1/2 tsp. black pepper
* 4 oz. fresh mushrooms, sliced

Directions

Sprinkle steaks with parsley, garlic, salt, and pepper.  Place on grill.  Two minutes before you’re finished grilling, top steaks with mushrooms and grill to desired doneness.

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Try this spicy pepper steak for dinner tonight!

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Ingredients

* 1 lb. beef bottom round steak
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/4 tsp. cayenne pepper
* 1 green pepper, seeded and sliced into rings
* 1 red pepper, seeded and sliced into rings
* 1 white onion, sliced into rings

Directions

Cut steak diagonally into thin slices.  Place slices on grill and sprinkle with salt, pepper, and cayenne pepper.  Grill steak to rare, then add peppers and onions.  Grill for a couple more minutes until vegetables are tender-crisp.

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These turkey burgers have a unique flavor  thanks to the lemon and thyme seasonings and the goat cheese filling. Topped with homemade roasted red pepper relish, they are the perfect addition to a summer BBQ!

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Ingredients

* Burgers
* 1.2 lb. lean ground turkey
* 6 Tbs. breadcrumbs/oats (we used a combo)
* 3 Tbs. fresh lemon juice
* 2 tsp. grated lemon peel
* 2 tsp. dried thyme
* 1 1/8 tsp. salt
* 1/2 tsp. ground black pepper
* 5 Tbs. soft fresh goat cheese

* Relish
* 1 1/2 Tbs. olive oil
* one (14-oz.) jar roasted sweet red peppers
* 3/4 C. chopped onion
* 3 tsp. minced garlic
* 2 1/4 Tbs. cider vinegar
* 1 1/2 Tbs. sugar
* 1/8 tsp. dry mustard
* 1/8 tsp. cayenne pepper

Directions

In a large bowl, mix turkey, oats, lemon juice, lemon peel, thyme, salt, and pepper. Divide into 5 equal portions. Split each portion in half and press to form two equal-sized patties. Place 1 tablespoon goat cheese on top of one patty and top with the other patty. Press along the edges to seal and enclose cheese. Repeat with remaining 4 portions. (Can do this step up to four hours in advance. Cover and refrigerate until ready to grill.)

To make the relish, heat the olive oil in a large skillet over medium-high heat. Drain jar of red peppers, pat dry, and chop into small pieces. Add to skillet and saute for 2 minutes. Add chopped onions and garlic and continue to cook, stirring frequently, until onions are tender (approximately 5 minutes).  In a small bowl, dissolve sugar in cider. Stir mixture into the red pepper mixture. Add mustard and cayenne pepper. Season with salt. Cook, stirring frequently, until the liquid has evaporated (about 6 minutes). Cool to room temperature. (Can make this 1 day ahead of time. Cover and refrigerate, bringing to room temperature before serving. Makes about 1 cup, which is plenty for the burgers.)

Heat grill to medium-high. Grill prepared burgers until cooked through, about 5 minutes each side. Place burgers on buns. Top with relish and serve.

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Use this barbecue sauce on ribs, chicken, or anything else that needs some flavor!

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Ingredients

* 8 oz. prepared tomato sauce
* 1 small yellow onion, chopped
* 2 cloves garlic, finely minced
* 1 Tbs. fresh parsley, finely minced
* 1 tsp. black pepper
* 1/2 tsp. cayenne pepper
* 1/2 tsp. salt
* 1/4 C. cider vinegar
* 1 tsp. dry yellow mustard

Directions

Combine ingredients in a saucepan and simmer over low heat.  Simmer for about 10 minutes.  Cool, then use immediately.

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This burger was the winner of the Food  Network’s Challenge, “Build-a-Better Burger” showdown and the cook won $50,000 bucks! This burger is FAB-U-LOUS, with a capital F, exclamation point! This isn’t your average burger. One bite and you’ll be hooked! The ingredients may seem unusual, but when all those flavors  hit your taste buds you get sweet, salty, savory all in one bite and it packs a flavorful punch. Try this for your next burger night and you’ll look like a ROCKSTAR! WARNING: This burger makes a very tall burger, so get ready to assume the position. Lean over, spread your elbows, open wide and dig in!

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Ingredients

* 1/2 lb. ground turkey
* 3 Tbs. packed fresh basil leaves, chopped
* 3 Tbs. drained and chopped sun-dried tomatoes, packed in oil
* 2 Tbs. grated onion
* 1 garlic clove, minced or pressed
* salt to taste

* For the Lemon-Grilled Fennel:
* 1/2 med. lemon
* 1 med. fennel bulb, tops removed, sliced thin
* 1/2 Tbs. extra-virgin olive oil
* pinch salt
* 4 slices thick-cut black pepper bacon or regular thick-cut bacon

* For the Arugula-Fig Topping:
* 4 Tbs. chopped walnuts
* 2 tsp. balsamic vinegar
* 2 Tbs. extra-virgin olive oil
* salt
* 4 fresh figs, stemmed and sliced lengthwise
* 1-1 1/2 C. pre-washed bagged baby arugula, roughly torn
* 2-3 Tbs. vegetable oil, for brushing on the grill rack
* 2 oz aged Teleme cheese, sliced thinly
* 2 good-quality hamburger buns, split

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties: Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

For the fennel: Grate 1/2 tsp. zest from the lemon. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes.Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

For the topping: Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside. Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.

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Turkey sliders with fresh kiwi chutney are packed with vitamins, fiber, protein, and, most of all, flavor!

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Ingredients

* Chutney:
* 2 Zespri green kiwis
* 2 Tbs. golden raisins
* 2 tsp. sugar
* 1/8 tsp. salt

* Turkey Burgers:
* 1 lb. lean ground turkey
* 1/4 C. finely diced onion
* 2 Tbs. chopped cilantro
* 1 1/2 tsp. curry powder
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 12 mini burger or small dinner rolls, split and toasted

Directions

For burgers:
Preheat grill to medium.  Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl.  Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through.  Place on buns; top with chutney.

For chutney:
Combine kiwi, raisins, sugar, and salt in a small bowl and mix.  Serve on homemade turkey burgers.

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Authentic and savory, this Greek fish recipe is a crowd pleaser.

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Ingredients

* 1/4 C. fresh lemon juice
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1 clove garlic
* 1 egg
* 3/4 C. vegetable oil
* 1 tsp. oregano
* 1 tsp. finely chopped green pepper
* 1 2-lb. whole red snapper, porgy or sea bass

Directions

To make lemon mayonnaise: Place first 5 ingredients in blender container. Blend 1 minute. With blender running, slowly add oil through top until mixture thickens, Fold in oregano and green onion. Set aside.

Rinse fish under cold running water. Pat dry with paper towels. Measure fish at thickest point. Cut 1/4-inch deep diagonal slits, about 1 inch apart, or both sides of fish. Brush fish with about 1/4 C of mayonnaise, being sure to get some in slits. Let stand 1 minute, then place fish in well-oiled hinged grill basket.

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This rivals any standard hamburger out there hands down. Think sweet meets savory, East meets West, doing the perfect kick-arse 123 whahooza!! Its perfect for The Juiciest Burger Recipe Contest. For more recipes visit www.cooperskitchenusa.com.

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Ingredients

* Burger Patty Ingredients:
* 1 lb. ground pork
* 1/2 lb. cooked shrimp, peeled, deveined and diced (I use frozen shrimp that have been thawed)
* 3 green onions, diced (use the entire green onion)
* 1/4 C. chopped fresh cilantro leaves
* 1/4 C. crushed unsalted peanuts
* 2 Tbs. soy sauce
* 1 egg
* zest and juice of 1 lime
* 2 garlic cloves, diced
* 1/2 Tbs. fresh ginger, finely chopped
* 6 Martin’s Potato Rolls

* Lime-Mayo Spread Ingredients:
* 1/2 C. Hellman’s Mayonnaise
* 1 Tbs. lime zest
* 1 Tbs. fresh lime juice

Directions

Mix all burger patty ingredients in a bowl and form burgers. Freeze burgers for 45 minutes then place grill (medium heat). Cook on each side for about 5-7 minutes with grill lid covered. While burgers are cooking, mix all lime-mayo spread ingredients together. Serve on toasted potato rolls with lime-mayo spread!

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