Here’s a nice alternative to spruce up the tradition burger. Very flavorful and easy to make.
Recipe courtesy of Cooking Light mag
- 1 tbsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1 lb ground sirloin
- 4 (1/2-inch-thick) slices beefsteak tomato
- 1 tbsp Dijon mustard
- 4 (2-ounce) Kaiser rolls or other sandwich rolls
- 4 baby romaine lettuce leaves
- Heat a grill pan over medium-high heat.
- Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Add patties to pan; cook 4 minutes on each side or until desired degree of doneness.
- Remove patties from pan. Add tomato slices to pan; cook 1 minute on each side.
- Spread about 3/4 teaspoon mustard over bottom half of each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.
Note: you can add a little low-sodium beef broth to the meat for juicier burgers
A super simple marinade for grilling your shrimp! Makes a lovely appetizer or a great meal.
- 1/4 cup Heinz 57 sauce
- 1 cup dry white wine
- 1 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup fresh basil leaves, chopped
- 24 jumbo shrimp, peeled and deveined
- In a medium bowl, whisky together Heinz 57 sauce, wine, oil, lemon juice and basil, until well mixed.
- Pour into resealable plastic storage bag. Add shrimp and seal tightly, turning until well coated. Allow to marinate in refrigerator for up to 1 hour, turning occasionally.
- Preheat grill to medium.
- Remove shrimp from refrigerator, reserving the marinade and discarding the bag.
- Thread shrimp onto 4 skewers (metal or bamboo) and grill for 4 – 7 minutes, or until cooked through, turning often and basting with reserved marinade during the last 3 minutes of grilling.
Note: if you’re using bamboo skewers, let them soak in water for 30 minutes prior to grilling to avoid burning.
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
Recipe courtesy of Cooking Light
- 2 1/2 cups coarsely chopped, peeled yellow peaches (about 1 1/4 lbs)
- 1 1/3 cups chopped red bell pepper (about 1 large)
- 1/2 cup thinly slice green onions
- 1/2 cup chopped fresh arugula
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tbsp chopped fresh oregano
- 1/4 tsp salt
- 1 habanero pepper, seeded and minced
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp paprika
- 2 garlic cloves, minced
- 6 (6 oz) skinless halibut filets
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Cooking spray
- To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
- Prepare grill to medium-high heat.
- To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
- Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
- Serve fish with salsa.