Grilling Season: Burger Time

Once the sun comes out, the cover comes off the grill and it’s time to get busy.  We may not be in the complete summer sunshine yet, but if it’s sunny, it’s a great reason to make burgers for the whole family.

 

img_8344-e1525546201759.jpgWe like to make everything from scratch, so we start with the freshest and healthiest ingredients we can find and go from there.  Here’s a burger I created the other day that we enjoyed.  A lot.  As in, they were all gone very quickly.  We start with grass-fed ground beef, doing our best to stay as close to organic as possible.  It costs more, but the quality is worth it.  I put together a little marinade to let it soak in overnight before getting it ready for grilling.

 

A few simple ingredients went into  the marinade:

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Garlic Salt, Kinder’s Brown Sugar BBQ Rub, Worcestershire Sauce, & BBQ Sauce.

To give the burgers a bit of consistency, you can use anything from almond flour to breadcrumbs.  We’ve been using this recently, and the added flavor plus the additional superfoods really make the burgers taste great.  Sadly, this particular one is no longer available, but similar ingredients will work just as well.  Mix them together with the ground beef and you are good to go!

 

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Find something like this that isn’t too seed-heavy.

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It will taste better than it looks right now.

 

Make sure you’ve pre-heated your grill to a nice warm temperature and then you are ready to grill.  I do like to use PAM’s Grill Spray, as it helps the burgers not stick, but that is a personal preference.  The superfood mix gives these burgers a greenish-hue, but it’s okay.  It’s all natural!  (And you won’t see it while you’re chewing it.   That’s what we tell the kids.)

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Flattened a bit with the bottom of a plate.

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Ready to cook–a bit more of that BBQ rub on top for good measure.

IMG_8352Grilling time depends on your grill, so watch them carefully, and when you’re ready, just a few moments before serving, add some cheese.  If that’s what you like.  Don’t add it if your family has issues with dairy, doesn’t like cheesburgers, or hates melted cheese.

Also, shredded cheese does melt a little bit better and faster than giant slices, so keep that in mind. This adds just a touch of flavor and keeps the burger from being overwhelmed by it.

 

Whether you like your burgers on buns or served with a salad, make sure you have everything ready pretty quickly when the burgers are ready.  They will taste better hot off the grill.  We use butter lettuce to make lettuce wraps for our burgers.  Today we added some sweet potato fries for additional somewhat-heathy yumminess.  This burger tasted great!

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Seriously, this was so good.

We have lots more ideas to share as we get ready for more sunshine eating.  What are some of your favorite recipes for burgers?  What’s a family favorite for outdoor eating?  Share them in the comments!

 

 

 

 

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Recipe: Summer Salad

One of my favorite things about the lazy days of summer is putting off dinner until 8:00 at night.  I know, it’s not parenting at its finest, but I love getting in every last bit of summer fun outside!

But who really wants to prepare a full meal when it’s that late?  So, one of my go-to meals for this time of year is salad. And I love a big, good hearty  one with lots of “stuff” in it.  Seasonal speaking, salads are perfect for this time of year.  From romaine to spinach and berries galore.  Produce is fresh and cheap which makes it a great idea from  all aspects.

I created this salad recipe last week when I needed something patriotic-looking for our Independence Day festivities.  I wanted something fresh and healthy with red, white, and blue.  This salad was so good that I made it again last night to go with our grilled t-bone steaks.  Luckily the dressing makes about 16 servings so I had plenty left over.  Just make the dressing in a mason jar or another container with a lid, so you can save the extra as you won’t need it all for one dinner.  So easy to just throw everything into the bowl and pour on the dressing right before you serve it.  I hope you enjoy it as much as my family did!

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Salad:

5 Cups of Spinach

2 Cups of Strawberries, quartered

2 Cups of Blueberries

1 Cup of Gorgonzola crumbles

1 Cup of Walnuts, chopped

Dressing:

1 Cup of Olive Oil

1/2 Cup of Balsamic Vinegar

1 Garlic Clove, minced

1 Teaspoon of Oregano

Salt and Pepper