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Summer barbecue recipes

The summer barbecue: It’s a standard player in American culinary culture and an easy way to enjoy dining al fresco in the warm-weather months. From the simple hamburger to a Latin version of skirt steak, get your grill on with these summer recipes for outdoor barbecues.

BBQ Foods

Sassy and Spicy Burgers

Serves 4

Feel free to use beef, turkey or even buffalo as the meat in this reinvention of an American classic.


1 pound ground beef or turkey

3 tablespoons Dijon mustard

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon Italian seasoning

4 hamburger buns, split

4 slices cheddar cheese

Lettuce leaf and tomato for garnish


Mix the meat, mustard, garlic powder, salt, pepper and Italian seasoning together in a bowl. Heat the grill to medium-high. Shape the mixture into four individual patties 3/4 to 1 inch thick. Place
the patties on the grill and cook covered for 15 minutes or until desired doneness. Turn once. Remove from grill, top each with a slice of cheese, and serve on a bun.

Herb-Grilled Vegetable Kabobs

Serves 6

While just about any vegetables will do, the firmer your vegetable choices, the better they will stand up to the heat of the grill.


2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

12 large mushrooms (cremini or white)

1/4 cup red wine vinegar

1/4 cup olive oil

2 cloves crushed garlic

1 tablespoon minced sage leaves

1 tablespoon minced rosemary

1 tablespoon minced basil

1 tablespoon black pepper

1 tablespoon salt


Combine all ingredients except vegetables in a large, shallow glass or ceramic dish. Add the vegetables and coat with marinade. Cover and refrigerate for 6 hours or overnight. When ready to grill,
bring the vegetables to room temperature, place on kabob skewers, and grill over medium-high heat for 5 to 10 minutes on each side.

Skirt Steak With Chimichurri Sauce

Serves 4

Originally from Argentina, this is a popular sauce used with grilled meats throughout Latin America.


1 bunch flat leaf parsley

4 cloves garlic, minced

3/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon lemon juice

1 teaspoon minced oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

2 pounds skirt steak


Place all ingredients except steak into the food processor and blend. Pour marinade into a gallon-size freezer plastic bag. Add the skirt steak, coat with the marinade, and seal the bag. Marinate
in the refrigerator at least 4 hours to overnight. When ready to cook, heat the outdoor grill to medium-high. Remove the skirt steak from the bag and scrape off any extra marinade. Pour the
remaining marinade into a small saucepan and set aside. Cook the steak on the preheated grill until it reaches desired doneness. Once cooked, let it rest, covered with tin foil, for 5 to 10 minutes
before slicing. While the steak is resting, heat the remaining marinade over medium heat and bring to simmer for 5 minutes. Pour the sauce over the sliced steak and serve.

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