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Category Archives: Summer Grilling
I started craving mushrooms recently when I was writing an article about them. It occurred to me that it would be easy to bulk up a burger by adding mushrooms to the ground beef. I used a food processor to get a mushroom paste (known as duxelles), which I then cooked with some onion, garlic, sage and sherry, complementary flavors for the mushrooms. Prep time: 30 minutes Cooking time: 8 to 10 minutes Serves 4 10 ounces white mushrooms, … continued…
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There’s just enough bacon here to satisfy the “bacon-makes-everything-great” craving. To keep it lean, I use 96% lean ground sirloin, low-fat cheese and fat-free thousand island dressing. You won’t miss a bun with a burger this great. Prep time: 10 minutes Cook time: 10 minutes Serves: 4 1 pound Laura’s Lean Beef 96% Lean Ground Sirloin 1/2 cup Heinz chili sauce 1/2 tablespoon chili powder 2 strips bacon, cooked crisp and cut into pieces 4 tablespoons fat-free thousand island … continued…
There’s something about this combination of beef, avocado, spicy cheese and roasted peppers that makes this sandwich close to perfect in my book. The heat of the cheese is just enough, and it’s soothed by the creamy texture of the avocado. This is a perfect way to use up any leftover steak if you are looking for any ideas, but it’s great made straight from a freshly grilled steak, too. Serves 5 1 pound Laura’s Lean Beef Ribeye Steak 5 … continued…
August is National Peach Month and little makes me happier than a bushel of peaches in the kitchen, waiting to be jammed, pickled, chutneyed and so much more… well, eaten fresh, too, of course. But here I just wanted to make this chutney to enhance the ground beef. A touch of heat, lots of peach flavor and some warm spices make this a treat for a burger. It’s best to make it a day ahead of time and let it … continued…
I love the idea of these, heated on the grill, meltingly good and good for you. There are some tools sold that hold the peppers upright, but I shape a “holder” out of super-duty foil. It happened to work especially well in this case, because when I shopped, I only found the longer, small sweet peppers, not the popper-sized sweet peppers. Either way, this is a great mix of flavors and a great starter to any party this summer. Prep … continued…
If you haven’t tried pizza on the grill yet, now is the time. It’s far easier than you might imagine and you will get the closest to a thin, wood-fired crust you can get without actually having a wood-fired pizza oven in your back yard. The trick is to have all the ingredients ready and waiting so you can cook the pizza shell about half-way, top the pizza, then let the crust finish cooking as the ingredients on top melt … continued…
I love flank steak for this recipe because it marinates so thoroughly–the marinade is a full-on tenderizer, and the flank steak really holds up to it in flavor. The best way to cook this marinated flank steak is just medium rare (of course, cook it to your desired degree of doneness) to keep it at peak tenderness. Don’t even think of serving this without the delicious yogurt sauce, tzatziki and some pita bread. 1 pound Laura’s Lean Beef Flank steak … continued…
We make these worthy of the firecracker name by adding some heat to the mix with chipotle peppers, which are smoked jalapenos. I love using canned chipotle in adobo, with its smoky richness. Topped with cheese and crunchy cabbage, carrots and red onions, these are a firecracker treat. 1 pound 92% lean Laura’s Lean Beef ground beef 1 chipotle in adobo, finely chopped 2 ounces low-fat Muenster cheese, grated 1 cup shredded cabbage 1/2 cup shredded carrots 1/2 red onion, … continued…
