A tasty summer burger recipe from Karen from the Rambling Spoon.

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Ingredients

1 lb. high-quality grass-fed ground beef or ground lamb*
2-3 stalks fresh lemongrass, peeled and minced
1 lg. chunk ginger, peeled and minced
2-3 dried ancho chiles**
1 tsp. turmeric
1 tsp. ground black pepper
1 tsp. crushed coriander seed
1 tsp. crushed cumin seed
1 drizzle fish sauce
1/2 head garlic, minced
3 sm. shallots, minced

Directions

Pound ginger, lemongrass and all spices using a mortar and pestle (or toss into a food processor to save time). Mix with meat, shallots, garlic and fish sauce. Form into patties. You’re good to go! Grill as you would any ordinary hamburger.*I’ve not yet tried ground pork, but I suspect it might work well. Pork is a popular grilling option in Southeast Asia.**Here’s the Southwest connection. Ancho chiles (dried poblanos) lend a rich, smoky aroma that pairs very well with these Asian flavors.

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Quick, easy, and elegant chicken dish that you can tailor to your own taste.

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Ingredients

1 lb. chicken breasts
1 large onion, cut into bite sized wedges
2 large green bell peppers, cut into bite sized pieces
20 small fresh mushrooms
20 cherry or grape tomatoes
1 small can mini corn on cob
1 C. teriyaki sauce
1 Tbs. dry ranch dressing mix

Directions

Cut chicken breasts into bite sized pieces. All the pieces of all the ingredients should be about the same size. Place cut up chicken in large glass bowl, sprinkle with the dry ranch dressing mix. Add teriyaki sauce and mix well. Cover with plastic wrap. Allow to marinate for 1 hour (or more) in refrigerator. Starting with a wedge of onion, place ingredients on the skewers, alternating the meat with the other ingredients, ending with another piece of onion. Place skewers in a large glass or plastic baking dish and pour the marinade from the chicken over the skewers.

Pre-heat grill or broiler. Cook skewers until chicken is done, turning frequently and basting with marinade after each turn. Chicken will turn a beautiful glazed golden brown.

Serve hot.

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Use your leftovers to make a great pizza on the grill!  To tell the truth I intentionally made enough steak, chicken and roasted garlic with this pizza in mind. We made a Smoked BBQ Chicken with a white sauce and a Smoked Grilled Steak pizza with a red sauce. Keep in mind that pizza can be anything you can dream of, this is what I dreamed of.

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Ingredients

1 C. roasted garlic Alfredo sauce
1 C. pizza sauce
1 pkg. (2 C.) Italian 3-blend cheese
1 C. smoked garlic, minced
1 med. red or sweet onion, minced
2 C. smoked chicken, cubed
2 C. smoked grilled steak, cubed
1 C. raspberry chipotle BBQ sauce
1 C. steak sauce
1 lb. pizza dough
olive oil

Directions

Get your toppings together before going to the grill. You can use anything you want on your pizza, but keep in mind that you are not cooking any meat; you are just melting the cheese and warming up what you put on it. You can see I used a red and white sauce on these. Here I am adding my smoked garlic, next the cheese, meat, and then more cheese.Preparing Grill: Medium-High Direct Heat

Preheat your grill to medium heat (350-400 degrees). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets (two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork).Making the Pizza:

Cut the chicken and steak into bite-size cubes and put into bowls, adding your BBQ sauce to the chicken and the steak sauce to the steak and mix well. Mince the onion and garlic place into a dish. Put you pizza sauces into dishes so when the time comes you can easily build your pizzas. Don’t forget the cheese. I just took it from the bag. Divide the dough into four balls and let rise. Roll your dough out to about 8 inches and when you place it on the grill brush both sides with olive oil. You want your grill between 350–400 degrees. Close the lid and let the hickory do it’s thing, watching to be sure you have no flare- ups. When the bottom side is done, flip the crust over and add your topping. When the bottom of the crust is nice and brown, and the cheese is melted, the pizza is done.

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Note: You don’t need to use dough; there is a lot of bread or even tortillas that will be fun also.

Give your burgers a bit more flare with this yummy recipe.

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Ingredients

1 lb ground beef
1 egg
1/3 C bread crumbs
1 Tblsp italian seasoning
1 tsp worcestshire sauce
1/4 tsp salt
1 small onion, finely chopped
1 lg clove of garlic, minced

Directions

Combine all ingredients in a large bowl and mix until well blended. Form into patties. Grill until cooked through.

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Ancho chile powder is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper.

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Ingredients

1 Tbs. freshly ground black pepper
2 tsp. ancho chile powder
4 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. ground red pepper
2 garlic cloves, minced
4 4-oz. beef tenderloin steaks, trimmed
cooking spray

Directions

Prepare grill. Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes. Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.

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Garlic and ranch flavored turkey burgers are a quick and delicious recipe for families on the go.

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Ingredients

1 lb. ground turkey
1 1-oz. pkg. ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 C. Worcestershire sauce
seasoning salt and pepper to taste

Directions

Preheat an outdoor grill to medium-high heat, and lightly oil the grate. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoning salt, and pepper in a bowl until evenly combined. Divide into 4 equal portions and form into patties. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

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A quick and easy flavorful marinade for grilling chicken. When I made it for my friend joan she LOVED it!

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Ingredients

Chicken tenders work best but any parts can be used
1/4 C. soy sauce
3 Tbs. lemon juice
3/4 tsp. ground mixed dried herbs
1/2 tsp. ginger
1 clove garlic, minced
1/4 tsp. onion powder
Dash pepper
3 Tbs. cooking oil

Directions

Whisk together marinade ingredients and pour over chicken. Let marinate several hours or overnight. Remove from marinade and grill.

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This recipe is a great marinade for chicken that is going to be broiled or grilled!

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Ingredients

1/2 orange, juiced
1 C. soy sauce (low-sodium if you like)
1 tsp. orange zest
fresh ground black pepper
1/2 tsp. ground ginger
2 Tbs. canola oil
4 chicken thighs (or your favorite cut)

Directions

Mix all ingredients together and allow chicken to marinate for at least 30 minutes (longer is better). Grill or broil until done!

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This is a chicken recipe from ranch hand trail cooks. The ‘garlic on the coals’ trick will probably bring your neighbors over, so beware, and cook plenty!

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Ingredients

1 3-lb. chicken, split in half lengthwise
2 Tbs. garlic powder + more to taste
ground black pepper to taste
1 pinch seasoned salt
1 12-oz. can or bottle beer
1/2 C. butter
1 Tbs. seasoned pepper

Directions

Preheat grill for high heat. In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside. Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste. Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister. Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the ‘cup’ formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents. Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and juices should run clear.

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I was tired of the same old burger so I kind of came up with this recipe. Now when we have our yearly BBQ for 80, this is a big hit and everyone asks for seconds. I usually make around 60 burgers and there are none left!

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Ingredients

1 lb. ground beef (the leanest you can find – I use 4% fat)
4 Tbs. bbq sauce
1/2 red onion, grated
3 grinds black pepper
1 pinch salt

Directions

Preheat grill on high.

Mix together all ingredients. Score meat to make 4 even patties. Form patties, making a well in the center of the burger (this way when they cook and plump up, the burger will be uniformed).

Cook about 4 minutes on each side. Add your favorite cheese. They can also be cooked on the stove top or in the broiler of your oven.

Serve on toasted rolls with your favorite condiments.

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