It's August. Suffering from barbecue fatigue? Ready for pumpkins and apples? Not so fast.
Not all cookouts are created equal. Forget charred hockey pucks that taste of ketchup. Disregard drippy, mayonnaise-laden coleslaws.
Instead, imagine a burger free of breadcrumb filler, but full of fresh herbs. And so juicy, you'll want an extra bun just to mop up the drippings.
Then there's the broccoli slaw. Chips, potato salad, even watermelon—they don't stand a chance. It might not sound like much, but everyone will clamor for the recipe. Take my word for it.
Pair this delectable duo with a sunny summer brew like Shiner Bock Ruby Redbird, and you are living the dream. My dream, at least.
You might not even want to invite anyone over. The husband and I are more than happy to miss the mosquitoes, shun the humidity, and bring the party indoors. FYI, these dishes also pair well with "How I Met Your Mother."
Cumin and Cilantro Burgers
From The Hadassah Everyday Cookbook
2lbs ground beef
1/4 cup chopped cilantro
1/4 cup scallions, thinly sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
Preheat outdoor grill or grill pan to medium heat. In a large bowl, combine beef, cilantro, scallions, garlic, cumin, chili powder, and onion powder. Mix thoroughly.
Divide mixture into 6-8 portions and form into patties. Make a slight indentation in the center of each to stop the burgers from puffing up while cooking.
Grill burgers until browned and crispy on both sides, about 5 minutes per side, or according to your desired doneness. Place on a toasted bun and top with any garnishes you desire.
Broccoli Sunflower Seed Slaw with Raspberry Vinaigrette
Adapted from The Yummy Life
1 12-ounce package of broccoli slaw or rainbow salad
2 Tbsp raw sunflower seeds
In a large bowl, toss together broccoli slaw and dressing. Add a small amount of dressing at a time, mix, then taste. Add more to taste. Chill in fridge for at least 1 hour and up to 24 hours. Add sunflower seeds and toss just before serving.
1/4 cup grated/minced onion (half of a small onion)
1/2 cup raspberry vinegar
3 Tbsp sugar, to taste
honey (squeeze until reach desired sweetness – 1-2 squeezes)
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup olive oil
1/2 cup canola oil
In a bowl. Whisk together vinegar, sugar, mustard, salt, and minced onion until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
Dressing will keep in the refrigerator for several weeks. And, for me, this batch dresses 2-3 of these salads.