Fourth of July Cookout

Nothing goes better with fresh corn and tomatoes than a burger right off the grill. Most of us have had that one burger that is the standard of excellence against which all burgers are judged.

Whether you prefer ground chuck or ground turkey, the finished burger will only be as good as the ingredients. Make sure your meat is freshly ground on the day of your cookout. For a burger that is crisp on the outside and juicy on this inside, avoid overhandling the meat. Chilling the burger before grilling also helps to preserve its flavor and juiciness. Turn the burger only once after you've developed a nice sear on the first side, and never press down on the burger with a spatula while grilling. Paired with grilled corn, a garden-fresh salad with a tomato vinaigrette and a blueberry-cherry brown betty, you have a fine-tasting summer meal. And when it comes to choosing the best-tasting burger, all of your family and friends will be sure to name yours the best.

CLASSIC HAMBURGER

Serves 4

2 pounds ground beef, such as chuck

2 teaspoons coarse kosher salt

1/2 teaspoon freshly ground black pepper

2 tomatoes, thickly sliced

8 Romaine lettuce leaves

1. Preheat grill to medium high heat. Season meat with salt and pepper; mix gently. Shape meat into 4 even-sized patties. Grill 6 to 8 minutes on each side for medium-rare and 10 to 11 minutes for well done.

2. Serve on hamburger buns brushed with olive oil and toasted until lightly golden, if desired. Top with lettuce, tomato, ketchup or other favorite condiments.

TOMATO VINAIGRETTE

Makes 1 Cup

2 medium red tomatoes, quartered

2 1/2 tablespoons white-wine vinegar

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

1 teaspoon fresh thyme leaves, chopped

1. Place tomatoes in a food processor. Pulse until the tomatoes are pureed. Set a strainer over a medium bowl, and pass the pureed tomatoes through a strainer with a rubber spatula. Reserve juice and discard any solids.

2. Whisk in the vinegar, salt, pepper and olive oil until well combined. Add the thyme leaves to the vinaigrette just before serving.

BLUEBERRY-CHERRY BROWN BETTY

Serves 4

1 loaf soft white bread (about 5 ounces), crusts removed

8 tablespoons (1 stick) unsalted butter, melted, plus more for baking pan and topping

6 ounces fresh bluberries, picked over for stems and leaves

6 ounces fresh cherries, pitted

1/2 cup plus 3 tablespoons dark-brown sugar

1/4 teaspoon ground cinnamon

Pinch of ground nutmeg

Juice and zest of 1/2 lemon

Vanilla ice cream or frozen yogurt for serving

1. Preheat the oven to 375 degrees F. Tear the bread into 1/2-inch pieces, yielding about 3 to 3 1/2 cups.

2. Butter a shallow 1-quart baking dish. In a medium bowl, combine the melted butter and the bread; cover the bottom of the dish with 1 to 1 1/2 cups of bread. In another bowl, combine the blueberries, cherries, brown sugar, cinnamon, nutmeg and lemon juice. Grate the lemon zest; add to the fruit mixture. Let the mixture sit until the juices begin to run, about 5 minutes. Spread half of the fruit mixture over the bread. Sprinkle with 1 cup of bread. Add the remaining fruit mixture and the juices; cover with the remaining 1 cup of bread. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over the top.

3. Cover the baking dish with aluminum foil; bake 25 to 30 minutes on the middle rack, until the blueberries and cherries are tender. Increase the heat to 400 degrees F; uncover, and bake 5 to 10 minutes more, until the top is crusty and the juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream or frozen yogurt.

Blueberry-Cherry Brown Betty recipe was provided by Helen Biddle-Shipman.

For more great dishes for cookouts, check out Seasonal Cooking for recipes such as Barbecue Bison Burgers or a unique BBQ Rainbow Pizza.

Print Article

Email Article

View All Articles

How to subscribe to feeds