How to throw a low-maintenanceand very deliciousbarbecue this summer.
The patty is made of pork and topped with quick-pickled carrots, cilantro, and sliced jalapeno.
A quick sauce made from mayonnaise, sriracha, and garlic is the finishing touch.
Photo:VICTOR PROTASIO
The secret ingredient ispomegranate molasses, which has a tangy, floral flavor.
Grilled Halloumi Salad
If you havent triedgrilled halloumi, now is the time.
Charred, salty, and rich, grilled halloumi makes everything better, including this fresh, crunchy salad.
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Just dont be surprised if people ask you to make this dish again and again.
Glazed Salmon Burgers
Shake up your burger routine with this super-delicious salmon recipe.
Then each burger is topped with tangy dressed cucumbers and avocado for a truly special supper.
Greg DuPree
A bright, summery fruit salsa is the ideal accompaniment to scatter on top.
They also make a terrific appetizer before the main event.
Store-bought flatbread is the base.
GREG DUPREE
Serve with a big salad of peaches and arugula to balance out the richness.
(If you might’t find either, use fresh mozzarella and skip the grill.)
This recipe includeshear us outfresh pineapple, which balances out the rich bacon and beans.
Victor Protasio
That said, they’d also elevate a turkey burger or veggie burger.
We like baking cornbread in acast-iron skilletand serving it in wedges with butter and honey.
Grilled Turkey-Zucchini Burgers
In the mood fora burger, but dont want a heavy beef patty?
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Try this recipe for turkey-zucchini burgers, which tastes brighter and lighter while still satisfying your burger craving.
The brown sugar in the dry rub encourages caramelization for a satisfyingly crispy, sticky texture.
Grilled Eggplant and Smoked Mozzarella Melts
At their core, these melts are fancy grilled cheese sandwiches.
Greg DuPree
Everything comes together on the grill, and the result is a summeryvegetarian dishthat highlights eggplant and tomato.
A bit of chile provides heat, while a handful of roasted, saltedalmondsbring the crunch.
Serve thesetacoswith lime wedges, and call it a day.
Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
Serve with a punchy green bean and sweet pepper slaw that comes together in minutes.
Greg DuPree
GREG DUPREE
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Victor Protasio
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Greg DuPree
Greg DuPree
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