Happy Memorial Day They Did Their Part, Now Let’s do Ours And Grill!
Memorial Day is a day of remembrance for all the men and women who’ve fallen in our armed services. As we celebrate our freedoms, let’s not forget those who gave their lives for it. To memorialize those that have fallen, we gather with our friends and family to show our appreciation for their sacrifice. There is no better way to celebrate than with family and friends and some burgers and hot dogs on the grill.
We’ve put together a collection of some classic grilling recipes to celebrate Memorial Day and kick off your summer grilling. Get grilling with your Americana Grill!
Memorial Day Grilling Menu
Hot Dogs: The Chili Dog
1 can whole tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
1 medium Red Onion
8 oz. ground beef chuck
4 hot dogs
4 hot dog buns
2 oz. sharp Cheddar
Place the tomatoes and their juices in a 5- to 6-quart slow cooker, breaking them up with your hands as you add them. Stir in the chili powder, cumin, all but 3 tablespoons of onion, and 1/2 teaspoon pepper; refrigerate the remaining red onion.
Add the beef, break it up and stir to combine. Cook, covered, until the meat is cooked through and liquid begins to evaporate, 5 to 7 hours on low or 3 to 4 hours on high. Fifteen minutes before serving, add the hot dogs to the slow cooker and cook, covered, until heated through. Divide the hot dogs among the buns and top with the chili, Cheddar, and remaining onion. Serve with pickles, if desired
Hamburgers: Classic Cheese Burger
2 pounds 80/20 ground beef, cold
4 cloves minced garlic
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 3/4 teaspoons freshly ground pepper
1 1/2 teaspoons salt
6 hamburger buns
Butter for buns
Make the burger mix: Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat.
Shape the burger patties: Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.
On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each). Gently form each portion into a patty that is 4-inches across with 1-inch sides and a shallow depression in the middle (see photos below). You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling
Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns.
Heat the grill: Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second.
Butter the insides of all the buns and set them near the grill.
Grill the burgers: Place patties on the grill over direct heat. Cook to your desired doneness:
For rare burgers, cook for 4 minutes total (125°F)
For medium-rare burgers, cook for 5 minutes total (135°F)
For medium burgers, cook for 6 to 7 minutes total (145°F)
For well-done burgers, cook for 8 to 9 minutes total (160°F)
Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.
Add the cheese and toast the buns: When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat.
Rest the burgers: Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.
Grilled Brats: Brats With A Southern Twist
6 ounces shredded Cheddar cheese
3-4 tablespoons mayonnaise
1 (4-ounce) jar diced pimentos, may not need whole jar, drained well
Green Tomato Chow Chow
3 medium green tomatoes
1 green bell pepper
1 medium sweet onion
1/4 cup sugar
2 tablespoons white vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon salt
1 package Johnsonville Bratwurst
1 cup sauerkraut
Make pimento cheese. Combine all ingredients in a medium bowl and stir to mix well. Depending on how many pimentos you want, you may or may not want to use all of them.
Make Green Tomato Chow Chow. Cut tomatoes, green pepper, onion, and jalapeno into chunks and process in a food processor until fairly finely chopped. Transfer to a medium saucepan. Add sugar, vinegar, mustard seeds, celery seeds, and salt. Heat over medium heat until sugar is dissolved. Remove from heat. (Just cook long enough to dissolve the sugar and distribute the flavors. You want the vegetables to maintain some crunch.) Grill Bratwurst according to package directions. Top brats with either pimento cheese or sauerkraut, Green Tomato Chow Chow, and mustard.
Grilled Corn: Corn On The Cob
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ears corn, shucked
Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
Happy Memorial Day From Americana Grills!
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