3 Sizzling Summer Recipes for the Grill

We’re always in search of our next favorite recipe and dish on the grill. Darren at BBQHost.com recently shared his top 3 sizzling recipes for summer grilling and backyard barbecues.

“These  fresh set of recipes are a great way to kick off the grilling season.  With this menu, you can use the grill of your choice to prepare every aspect of the meal, from the mouthwatering main course to the sweet treat you’ll indulge in afterward. We’re starting with the unexpected–turkey burgers “tartare”.

#1 Turkey Burgers “Tartare”

No, we’re not suggesting that you eat raw ground turkey—in fact, that poses a serious health risk. Instead, we’ve jazzed up the poultry by adding steak tartare-inspired ingredients. These burgers are best served on toasted English muffins with a smear of extra Dijon mustard.

Yield: 4 servings

Ingredients:

• 1 pound lean ground turkey
• 1 large egg, beaten
• 1 medium shallot, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons capers, drained and finely chopped
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 4 English muffins, split and toasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Neutral oil for the cooking grates (canola works well)

Directions:

1. In a large bowl, combine the ground turkey, beaten egg, shallot, mustard, Worcestershire, capers, Tabasco, salt, and pepper.
2. Form the meat into patties. Take care, as the mixture will be sticky and wet.
3. Prepare a medium charcoal fire, or set a gas grill to medium (about 350 degrees). Lightly oil the grilling grates. Because this mixture forms a looser burger than you might be used to with ground chuck, you might want to add interlocking panels or a similar attachment to the grates, to prevent the burgers from breaking apart and slipping through the grid.
4. Grill the burgers, undisturbed, for about 8 minutes. Adjust the heat to medium-low and flip the burgers to the other side. Continue to cook until the meat is cooked through and the internal temperature registers at 160 degrees Fahrenheit, about 8 minutes longer.
5. Serve with toasted English muffins and additional Dijon mustard, if desired.

We recommend pairing the turkey burgers will grilled zucchini.

#2 Grilled Herb Zucchini

Zucchini is a wonderful companion for the grill. Not only is it a snap to prepare, it can be ready within minutes. For a spicier kick, try substituting a lemon-pepper rub for the salt and pepper.

Yield: 4 servings

Ingredients:

• 2 medium zucchini
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh herbs, minced (a mixture of parsley, basil, and rosemary works well)
• 1 teaspoon lemon zest

Directions:

1. Trim the ends off the zucchini and cut lengthwise into planks about 1/2-inch thick.
2. Prepare a medium-hot grill.
3. In a small bowl, combine the herbs and lemon zest (or simply use Wayne’s Get Grillin’ Lick the Plate Garlic Butter seasoning)
4. Brush the zucchini planks with olive oil and sprinkle with salt and pepper.
5. Grill the planks, flipping once, until grill-marked and tender, about 3-4 minutes per side.
6. Remove from the heat and sprinkle with the lemon-herb mixture and additional salt and pepper to taste, if desired. Serve immediately.

Finish the meal off with grill fruit and caramel!

#3 Grilled Pineapple with Toasted Coconut and Caramel

This unusual and delightful dessert can be made with simple supermarket ingredients. For a special treat, make your own caramel sauce in advance. Most versions will keep in the fridge for about a week.

Yield: 4 servings

Ingredients:

• 12 slices canned pineapple rings, drained
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/4 cup sweetened coconut flakes
• Vanilla ice cream, for serving
• Caramel sauce, for serving

Directions:

1. In a small saucepan, melt the butter over medium-low heat. Add the brown sugar and stir until sugar is dissolved, about 3 minutes. Remove from heat and set aside.
2. In another, dry saucepan, toast the coconut flakes over medium heat until lightly browned. Set aside.
3. Set your grill to medium, about 350 degrees.
4. Brush both sides of the pineapple rings with the brown sugar mixture. There may be some of the mixture left over, and that’s okay–you don’t want to add too much to the pineapple, or it may burn.
5. Carefully grill the pineapple rings, turning once, until grill marks appear and the sugars are caramelized, about 2-3 minutes per side.
6. Serve immediately alongside scoops of ice cream, topped with the toasted coconut and caramel sauce.

This sizzling-hot trio forms a summer menu that you’re sure to return to time and again. Enjoy, and happy grilling!

Thanks to Darren at BBQ Host for these great summer suggestions. Bay Breeze Patio features the best luxury grills in the Destin area. To learn more visit, our Premium Grills page to see the options, visit our showroom in Miramar Beach across from Seascape Resort or call us at 850-269-4666.