Every Fourth of July, we grill up countless burgers, brats, hot dogs, and maybe a shish-kabob or two. It's the same ol' same ol' recipes. And while you can't go wrong with a nice juicy burger fresh off the grill, or a good old-fashioned hot dog, it can be a little mundane year after year. So we've done some scouring with the help of our wonderful Grill partners at Weber, Big Green Egg, BULL Outdoor and Napoleon Grills, to find the BEST "Not-So-Typical" recipes for your Fourth of July Celebration! Enjoy and Happy Fourth!

California Burgers with Guacamole Mayonnaise - Weber Grills Recipe

INGREDIENTS

MAYONNAISE MIX

2 tablespoons grated white onion

1 Hass avocado, pitted and peeled

2 tablespoons mayonnaise

2 plum tomatoes, cored, seeded, and chopped

1 tablespoon finely chopped fresh cilantro leaves

2 teaspoons fresh lime juice

1 small garlic clove, grated

Kosher salt

2 poblano chile peppers

1½ pounds ground chuck (80% lean)

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 hamburger buns, split

INSTRUCTIONS

Rinse the onion in a fine mesh strainer under cold water and let the excess water drain off. In a medium bowl mash the avocado and mayonnaise together with a fork. Stir in the onion, tomatoes, cilantro, lime juice, and garlic. Season generously with salt. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside. (The mayonnaise can be prepared up to 8 hours ahead.)

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the chiles over direct high heat, with the lid closed as much as possible, until the skin is blackened on all sides, about 10 minutes, turning occasionally. Transfer the chiles to a bowl and cover with plastic wrap to trap the skin. Let stand for about 10 minutes. Remove the chiles from the bowl and peel off and discard the blackened skin, stems, and seeds. Chop the chiles into ½-inch dice.

In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape into four patties of equal size and thickness, about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.

Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut side down, over direct heat. Top the burgers with the mayonnaise and serve warm.

Mixed Fruit Kabobs - Napoleon Grills Recipe

Mixed Fruit Kabobs Serves: 4       Total Time: 25 minutes

INGREDIENTS

2 nectarines, halved and pitted

2 kiwis

4 red plums 1 mango, peeled, halved, and pitted

2 bananas, peeled and thickly sliced

8 strawberries, hulled

1 tbsp. of honey

3 tbsp. Cointreau

DIRECTIONS

Step 1- Cut the nectarine halves into wedges and place in a large shallow dish. Peel and quarter the kiwis. Cut the plums in half and remove the pits. Cut the mango flesh into chunks and add tot he dish with the kiwis, and plums. Add slices of banana and hulled strawberries.

Step 2- Mix the honey and Cointreau together in a measuring cup until blended. Pour the mixture over the fruit and toss to coat. Cover with plastic wrap and let marinate in the fridge for an hour.

Step 3- Preheat the grill to medium, about 350°F. Drain the fruit, reserving the marinade. Thread the fruit onto skewers and cook over medium hot coals, turning and brushing frequently with the reserved marinade. Cook for 5-7 minutes and serve.

Gyro Brat Hoagie - Big Green Egg Recipe