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
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
2 poblano chile peppers
1½ pounds ground chuck (80% lean)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 hamburger buns, split
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.
Author: Amy Aberle-Rogan
2 pounds 80/20 ground beef
Salt and pepper
½ head iceberg lettuce, thinly sliced
½ red onion, thinly sliced on mandolin
2 vine-ripe tomatoes, small dice
2 dill pickles, sliced thin
Hot dogs buns
Season the beef with the salt and pepper.
Form the ground beef mix into 6 balls, about the size of a tennis ball.
Flatten out into large rectangular shape, and then roll into a large hot dog shaped burger.
Grill the burger dogs for 8-10 minutes, making sure to evenly turn so that all sides have a char/grill mark.
Serve inside an open hotdog bun.
Add the mayo, mustard, lettuce, tomato, red onion, dill pickle and shredded lettuce and enjoy!
Mixed Fruit Kabobs Serves: 4 Total Time: 25 minutes
2 nectarines, halved and pitted
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
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.
All the gyro taste you love baked into a hearty hoagie roll and stuffed with brats, onions and a tasty sauce. All the taste without the mess!
Makes 6 servings
1 package (19 ounces) Johnsonville Original Bratwurst
1 loaf (1 pound) French bread
1 small onion, thinly sliced
1 medium tomato, thinly sliced
Set the EGG for direct cooking at 350°F/177°C.
- Grill brats according to package directions. When cool enough to handle, cut into 1⁄4 inch bias slices.
- Slice French bread lengthwise and transfer to a Perforated Cooking Grid. Arrange brat slices on bread bottom.
- Cook on EGG until bread is lightly browned. Remove from EGG. Top with the sauce, onion and tomato.
8 ounces sour cream
1⁄2 medium cucumber, peeled, seeded and finely chopped
2 cloves garlic, minced
2 teaspoon fresh parsley, chopped
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper, optional
Sauce Instructions: In a bowl, combine sauce ingredients. Cover and refrigerate until serving.