Delicious Summer BBQ Meal for the Family

I love summer!  I love everything about it – the sunshine, the beach, the pool, the BBQs!!!  I’m not the best on the stove, but I can kill it on the grill!  Honestly, if I could, I would grill year-round!  Unfortunately for me, here in NJ we have some rough winters, so once it gets too cold, I break out my good, old fashioned grill pan.  I specifically love to create my own spin on burgers.  Who doesn’t love a delicious, juicy burger?

I wanted to share with you an easy meal (entree, side, and dessert) that I cook on the grill.

Cheddar Burgers (yields 6 burgers):

1.5 lbs ground beef
Salt & Pepper to taste (I usually eyeball it)
2T Worcestershire Sauce (as a binding agent)
1 egg beaten (if you don’t like Worcestershire)
1cup shredded cheese (I prefer cheddar or mozzarella)

Mix all the ingredients in a bowl with hands, kind of drag your fingers through until it’s blended well.  Too much mixing will make the burgers tough.  Form them into patties, and press a thumbprint in the middle of the burger (it will almost look like a donut without the hole completely poked through).  This little trick will help keep the burgers from shrinking, and keep the burger juicy.

Place burgers on a medium heat grill (about 300degrees F if yours has a thermostat) for about 5-8 minutes on each side (with the grill lid down).  Best way to judge when it’s time to flip is if there’s a pool of juice in the little thumbprint and the burger is slightly pink on the side facing up.

Once the other side is cooked, add your fixings (bun is totally optional) and enjoy!  You can also make these on the grill pan, and they come out great!

Grilled Veggies (yields 6+ servings):

In a non-glass baking pan (aluminum disposable pans work well), combine the following veggies

2 zucchini (cubed)
2 onions (sliced)
3 whole carrots (peeled and sliced) -OR- about 1 small bag of baby carrots halved
3 potatoes (peeled and chunked small)
2 cups of grape tomatoes
4 cloves of garlic (minced)
Salt & Pepper to taste
Parsley & Oregano sprinkled for flavor
1/2 c of grated parmesean cheese
Olive Oil (enough to lightly coat the veggies to avoid sticking to the pan)

Cover the pan tightly with aluminum foil and place on the grill (with the grill lid down) on medium heat for about 30 min.

Easy English Trifle (yields about 6 servings):

1 pound cake (sliced and cubed into bite sized pieces with one slice set aside and crumbled)
1 box vanilla instant pudding (for custard)
1.75 c half and half (for custard)
Fresh fruit (any kind of berry, bananas, and peaches work well – for mine I used strawberries)

Make the custard according to the instructions on the instant pudding mix, subbing the milk with half and half to give it a thicker consistency.  Once the custard is made, allow it to cool.

In a loaf pan, start with a layer of the pound cake cubes, next a layer of custard, then a layer of fruit.  Repeat with the pound cake, custard, and fruit until you reach close to the top of the pan (don’t overflow it).  Make sure the top layer is custard, then take the crumbled slice of pound cake and sprinkle on top.  Refrigerate until ready to serve.  ENJOY!

My suggested beverage:  Sun Tea – my favorite thing to make for a summertime drink.  Fill a pitcher of water, add 4-5 teabags, and set out in the sun.  It will be fully steeped within an hour or 2.  Add whatever flavorings you want (I prefer honey and lemon), and chill in the fridge!

Hope you enjoyed my recipe sharing.  Let me know if you try any of these out.

Happy Summer!

xox Joanne xox

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