grill

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Seafood Paella

chicken stock

saffron threads,

salt

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

extra virgin olive oil

red wine vinegar

soy sauce

honey

flank steak

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

turmeric

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

lemon juice

garlic cloves

Tbsp ginger

You would never guess this Turkey Burger from Delish.com isn't made from beef. 

Best-Ever Turkey Burger

turkey

egg,

Worcestershire sauce

tbsp. parsley

Kosher salt

Hamburger buns

Lettuce

Mayonnaise

I've made this several times. The only change I've made is replacing the Worcestershire sauce with Soy Sauce. It is the best turkey burger recipe that I've found, so far.

Good use of herbs to supplement the turkey flavor. We added a little Swiss and sauteed mushrooms to ours.

I've made this recipe many times - we love them! These truly are the best ever turkey burgers.

Seriously one of the best turkey burgers I've ever tasted. Substituted soy for Worcestershire sauce, and think soy is the key. Cannot recommend more highly.

I pride myself with a good turkey burger but every time I make them I put in different ingredients in it so how can I say its good?  Thank you thank you thank you for your recipe, it was terrific.  Made it just like you said and I was in heaven.   Your readers really need to try your recipe.  Thanks again!!!

These were amazing! I made them as sliders. Had no parsley or garlic so I used garlic powder. It was thin and so juicy! I used leftover Hawaiian rolls instead of bread. My kids scarfed them up and they’re giving you a big thumbs up for this successful and quick lunch. I used only 1/2 lb of ground turkey for 5-7 sliders then topped with carmelized onions lettuce and tomatoes. I even forgot the mayo but just tasting the marinated turkey meat was scrumptious!

I have made this recipe at least 3 times.  So good and juicy.  I use the air fryer.  They turn out amazing

These were delicious!  My daughter who does not like beef burgers, ate the entire thing and said how much she liked it, that's a win!  5pts for a WW burger is awesome, now when I want a burger this is a perfect option. Thanks for a super simple and great reciepe.

We made these as sliders, because we had the buns already. Cooked them inside on the Forman grill (since we're experiencing 20° temps tonight) instead of frying in oil... So good!  ...Very juicy! ...And great flavor! 
We each prefer our own toppings - I like traditional mayo, tomato and onion, and my husband makes them a bit spicier with banana peppers or pickled jalapeños.  Although this recipe doesn't need any additional help.
I followed the recipe exactly, and the mixture started to get a bit gummy when I added the egg. I lost hope but just kept going at that point... and  I'm so glad I did!  *I think the smaller size may have been helpful, and prevented them from falling apart like many others have mentioned. 
One other tip - I always make my patties on wax paper (if you don't have molds this works great). Cut or tear squares slightly bigger than buns. After I make a meatball, I sandwich it between two of the squares to flatten into a patty. It makes handling much easier. If you prepare everything in the morning, you can stack them in the fridge until dinner time. This allows your flavors to come together and also sets the shape, to keep them from falling apart. Cheers!

Turkey burgers where moist and delicious and I grilled them

Delicious! Used the soy sauce, but used dried cilantro because we had no parsley. Added a few tablespoons of Panko to firm the mixture for the grill and used hickory chips to smoke up a fine flavor.

I made these burgers today and they were extremely good. I only made one change, I added 1/2 cup bread crumbs to keep them from falling apart in the pan. Everyone enjoyed it in my family!!

Absolutely delish!! Would not bother trying any other recipe for turkey burgers. Love the flavour, definitely add the worstershire it brings the yumminess to next level. They were sloppy when first made but left in fridge for a good few hours and cooked perfectly - so juicy! Tastier than a beef burger and I love a good beef burger. Highly recommend. In this case, less is best!

I made these and they were delicious. I didn’t use the Worcestershire or garlic and replaced the turkey with chicken drumsticks and instead of the bun I used chips. Thanks for the recipe.

Third time I have made these.  Definitely a keeper recipe.  They are delicious and very low in points if you follow the WW Plan.

These burgers have great flavor and are quite tasty but they fall apart while cooking.  I even added bread crumbs the second time I made them and they still fell apart.  For that reason I give them 3 stars

https://streaming.hearstdigitalstudios.com/15f1c5fb-067c-4ecf-ab71-b23748588e28/video_rover_16x9_1080p_hd_1556556547_78783.mp4

These perfectly spiced turkey burgers are our new favorite summer recipe. Check them out on Delish.com!

These Turkey Burgers Are Perfect For Potluck Season

This marinade has a slightly sweet, tangy, and just a touch of spice flavor. It&#039;s extremely versatile and pairs well with chicken, pork, or beef. I used chicken breasts and cooked this on the stove. It grills beautifully too.

Huli Huli Chicken Recipe

chicken breasts (boneless, skinless)

brown sugar (light

ketchup

chicken broth

apple cider vinegar

ginger (fresh, grated)

garlic (fresh, minced)

Combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic in a small bowl.

Cut the chicken into 1 to 2-inch cubes. Place the chicken in a ziptop bag. Reserve 1/2 cup of the marinade and pour the remaining over the chicken. Gently toss it to cover all the chicken.

Refrigerate 6 to 24 hours. The longer you can marinate it the more flavor the chicken will have. Toss the chicken occasionally.

Allow the chicken to come to room temperature before cooking.

Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add part of the chicken to the hot skillet. Don&#039;t crowd the chicken in the skillet, it&#039;ll steam instead of brown is you do.

Allow the chicken to cook 4 to 5 minutes per side until it&#039;s brown and easily releases from the skillet. Turn and cook on each side. Cook remaining chicken.

Heat reserved sauce in the microwave. Serve immediately with warmed sauce.

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

mushrooms

kosher salt (add

large onion, sliced thin (about 2 cups)

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.

Grilled Asparagus

asparagus

tablespoons extra virgin olive oil

"Grilled asparagus with grilled haloumi makes a great entree (starter).  If you want to add some more colour, think about a few tiny tomatoes and mint leaves."

Preheat your grill for high, direct heat.

Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).

Coat them with olive oil and sprinkle salt over them.

Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.
Alternatively, you can use a grill pan, heat on high.
Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

"Perfectly al dente and full of flavor.\r\nI used a grilling pan and added some baby belle's halved mmmmmm good!"

"I came across your blog this morning Elise, and decided to try your simple recipe for lunch to accompany my grilled salmon. It was perfect, charred nicely and had a bite. Thank you."

KetoDiet Blog

lbs ground chicken, preferably thigh meat (900 g)

yellow onion, grated (150 g/ 5.3 oz)

cilantro

garlic, minced

cumin powder

paprika

tsp sea salt

chillies

saffron

saffron powder

lime juice (30 ml)

tbsp

ghee

(30 ml)

lime wedges, chopped chilies, and fresh cilantro to serve

3-Ingredient Charred Green Beans with Ricotta and Lemon recipe | Epicurious.com

green beans,

ricotta

extra-virgin olive oil,

kosher salt,

lemon zest

Lemon wedges (for serving)

These chicken kebabs marinated in a tangy blend of yogurt, lemon, garlic and spices are a huge crowd-pleaser.

Middle Eastern Chicken Kebabs

plain whole milk Greek yogurt

cinnamon

crushed red pepper flakes (reduce

lemon

lemon lemon

red onion,

Vegetable oil,

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. 

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Note:  I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out.  Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.  

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

Juicy Steakhouse Burgers

milk

85% beef

scallions, very finely sliced (optional)

hamburger buns

In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.

Add the ground beef and scallions and break the meat up with your hands. Mix everything together until just combined. Divide the mixture into 8 equal portions and form balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

<strong>Freezer-Friendly Instructions:</strong> The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.)  Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

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