Nothing screams summer like a home-grilled meal. It’s the perfect addition to a hot day spent outside. Whether you’re having a barbecue with friends or a cookout for a family reunion, a grill is a great tool to create easy and delicious recipes while also providing entertainment. They can create versatile meals fit for any occasion. Summer goes by fast, so clean those grill grates, get out your spatula, and that cheesy apron you have hiding in the closet — here are the Top 5 grilling recipes for summer.
Smoked burgers with caramelized onions and cheddar cheese
Preferred Grill: Smoker
Many things pair perfectly in life and a grill and hamburgers are one of them. Hamburgers are always a fan favorite if you’re in a pinch for a last-minute party meal. Take the classic hamburgers to the next level with these smoked hamburgers topped with caramelized onions, crispy bacon, and cheddar cheese. It’s the perfect blend of sweet and smoky to satisfy your tastebuds.
Ingredients:
- Ground beef with a high-fat ratio
- Soft buns
- Salt and pepper
- Onions
- Bacon
- Cheddar cheese
- Toppings, such as lettuce, tomato, and pickles
- Prep the burgers and grill
Break the ground beef down in a bowl and divide into equal portions, rolling them into balls to make quarter-pound patties. Place the burgers on a pan and let them chill in the fridge for an hour. This ensures that the patties will stay together on the grill.
While the patties are chilling, set the temperature of your smoker to around 225 degrees F with a water pan to help keep the humidity up.
- Smoke the burgers
When a constant temperature is upheld and clean smoke is coming out, it’s time to smoke the burgers. Sprinkle the patties liberally with salt and just a hint of pepper on both sides. Then, place the burger patties on the cooler side of the grill, the side opposite of the hot coals.
Cover the grill and allow the smoker to work its magic for 60-90 minutes. Using a meat thermometer, check the temperature of the patties until they are 10 degrees under the desired temperature. Then, move them to the hot side of the grill for a quick sear. (If you want cheese, add it here!)
- Caramelize the onions
While the burgers are smoking, place a cast iron skillet with butter on the cool side of the grill. Caramelize your onions in this until they slowly turn golden brown and translucent.
- Dinner is served
Remove the deliciously smoked burgers, and top it with crispy bacon, onions, and condiments of your choosing. P.S. These go perfectly with a juicy, crunchy smoked corn on the cob. Thank me later!
Super Citrusy Carne Asada
Preferred grill: Charcoal grill
Taco Tuesday meets backyard BBQ with this delicious and bright carne asada recipe. It’s the perfect meal if you’re looking for a more upscale dish with a fulfilling and smoky touch.
Ingredients:
- 2 lb. skirt or flank steak
- 2 Tbsp. plus ¼ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt
- 2 Tbsp. light or dark brown sugar
- 2 tsp. chipotle chile powder
- 2 tsp. freshly ground pepper
- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 3 Tbsp. vegetable oil, plus more for the grill
- 2 garlic cloves, finely chopped
- ¼ cup finely chopped cilantro
- 3 Tbsp. fresh lime juice
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- Trim and prep meat
Get out your skirt/flank steak and remove any unwanted fat. If using skirt steak, cut it into three to four pieces. If using flank steak, cut it into two pieces.
Mix your dark brown sugar, chile powder, pepper, garlic powder, cumin, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a bowl. Then, rub over the meat. To ensure it stays on the steak, pat it down. Let the steak chill uncovered for at least an hour, but preferably up to four hours
Make sure the grill is prepped for high heat. Combine garlic cloves, cilantro, lime juice, extra-virgin olive oil, apple cider vinegar, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl. This will be your tasty dressing that wraps everything together.
- The good part aka grilling
Before placing on the grill, rub the steak with 3 Tbsp. vegetable oil. Then, place those steaks on the grill, turning every 2 minutes until medium rare. As a general rule of thumb, this will be 5-9 minutes, but flank takes longer. Once cooked, immediately take the steak off the grill and brush it with the delectable dressing. Sit for 10-15 minutes.
- Finishing touches
Thinly slice meat against the grain. Arrange on a plate of your choosing and drizzle juices from the cutting board and any remaining dressing over the top. Sprinkle with flaky sea salt to top it all off.
Bonus points: Use the meat to make carne asada tacos.
Honey Mustard Chicken
Preferred grill: Gas Grill
Maybe I’m biased, but the best condiment is honey mustard. You combine that with chicken and it’s a match made in Heaven. This tender meal is fulfilling, juicy, and reminiscent of a homecooked meal when you’re missing your family’s cooking.
Ingredients:
- 1/4 c. country Dijon mustard
- 1/4 c. honey
- 1/4 c. yellow mustard
- 3 Tbsp. olive oil, divided
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 tsp. chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
- 1/2 tsp. kosher salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- 2 Tbsp. mayonnaise
- 8 boneless skinless chicken thighs or breasts
- Prep the marinade
This is the most vital step. In a bowl, whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper. Set aside ⅓ cup of the marinade and mix with mayonnaise to create a dipping sauce — chill and set aside for later.
- Prep the meat
If using breasts, you have to make sure they are uniform in thickness. To do this, put the chicken breasts between two pieces of plastic wrap and pound them with the flat side of a meat mallet or a heavy skillet.
Place the chicken thighs or breasts in a gallon-sized plastic zip-top bag. Add the remaining marinade, seal the bag, and refrigerate for 30 minutes (or up to four hours).
Preheat your grill to around 350°F. Make sure to oil the grates well.
- The fun part
Remove chicken from the bags and pat dry with paper towels. Place the chicken on the grill and cover. Keep them on the grill until grill marks appear and the chicken easily releases. Typically, this is six to eight minutes.
Flip the chicken and continue cooking until the internal temperature is 165°F, and especially make sure there is no more pink in the middle. This will be around two to three minutes more. Once done, let the chicken rest for around five minutes and serve with the tasty dipping sauce.
Grills are for everyone, so don’t think I forgot about you, my fellow vegetarians. Here are my top two favorite vegetarian recipes that hit the spot.
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Preferred grill: Gas grill
After a long hot day, sometimes you just want a refreshing meal that isn’t overloaded with meat and spices. This grilled portobello mushrooms recipe topped with tomatoes and fresh mozzarella is the summer version of Caprese that is light, flavorsome, and easy.
Ingredients:
- 3 tablespoons olive oil, plus extra for greasing the grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium-sized vine-ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
- Prep grill and mushrooms
Turn your grill to medium-high heat. While that’s preheating, drizzle olive oil over both sides of the mushrooms, and sprinkle with salt and pepper to add some extra flavor.
- Grill the mushrooms
Add olive oil to the grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender. This will be about five minutes per side.
- Create the filling
While the mushrooms are grilling, use a whisk to blend olive oil and garlic in a bowl. Add the tomatoes, cheese, and basil and toss to coat. Add salt and pepper to taste based on your seasoning preferences.
- Voila!
Remove your mushrooms from the grill and place them individually on plates. Season with more salt and pepper. Spoon the tomato salad inside the mushrooms, drizzle with extra-virgin olive oil to finish, and voila! Dinner is served.
Grilled Vegetable Kebabs
Preferred grill: Charcoal grill
Special equipment needed: four 12-inch wooden or metal skewers
Ingredients:
- 8 small cremini mushrooms
- 1 red or orange bell pepper, cut into 1 1/2-inch pieces
- 1 small zucchini, cut into 1 1/2-inch pieces
- 1/2 red onion, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Prep the vegetables
It all starts with prep. Toss the mushrooms, bell pepper, zucchini, and onion together with the olive oil, thyme, 3/4 teaspoon salt, and pepper to taste. Let the vegetables stand for at least 15 minutes and up to 1 hour.
- Prep for the grilling
Once your vegetables have rested, preheat the grill to medium-high heat. Place the vegetables on the skewers, alternating each one.
- It’s time to grill
This recipe is easy for all skill levels. All you have to do is place the kebabs on the grill, turning occasionally. Once they are tender and charred, take them off. This will be about 25 minutes. It’s as easy as that! These make for a great side or a main dish.
Grilling is for people of all chef levels and preferences. So, take that cover off your grill and get to cooking. Summer doesn’t last forever!
