Though summer may officially begin on June 21, Memorial Day Weekend is the beginning of the summer in spirit. In starts off the season of going to the beach, of swimming and tanning, and, most crucially, of cooking up barbecues in the open air. The Memorial Day barbecue has become a staple of American culture as much as the 7th inning stretch. And who says you only have to limit barbecues to actual Memorial Day? Everyday of the weekend is a potential candidate for an epic food and drink fest, thanks in no small part to the late spring weather and a propane/charcoal grill.
Our Favorite Recipes:
- 10-12 potatoes (we use a 5 lb. bag)
- 6-7 boiled eggs
- 1 can black olives (we use about 20 and slice)
- 2 cups mayonnaise
- 3-4 TB pickle juice
- baby dill pickles (diced)
- 2 tsp. mustard
- salt and pepper to taste
- Place your potatoes in a pot and bring to a rolling boil. Boil Potatoes for 40-45 minutes or until tender (a knife should easily pierce a potato).
- While potatoes are cooking, boil your eggs. Peel them and set aside.
- Let potatoes cool. Peel off skins and cube your potatoes. It’s okay if they are soft or fall apart. Place in a large bowl.
- Cube eggs and add to bowl.
- Cut olives and desired amount of pickles (we used 3) into small pieces as well and add to your bowl.
- Add your mayonnaise and mustard and mix well (add more or less mayonnaise depending on what you like). Add salt and pepper and mix well. Refrigerate until ready to serve. (We like to make this the day before and let it refrigerate for 18 – 24 hours).
Now this recipe is how a burger is done correctly. Consisting of onions, mushrooms and bacon, this burger has got all the essentials of a true contender. But be warned: this burger recipe is not for the faint of heart. You really gotta want it! Recipe is courtesy of Taste of Home.
- 1-1/2 pounds ground turkey or beef
- 3 tablespoons finely chopped onion
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup canned sliced mushrooms
- 6 bacon strips, cooked and crumbled
- 1/4 cup mayonnaise
- 6 hamburger buns, split
- Lettuce leaves and tomato slices, optional
- In a large bowl, combine the beef, onion, garlic salt and pepper. Shape into six patties, 3/4 in. thick.
- In a small bowl, combine the cheese, mushrooms, bacon and mayonnaise; chill.
- Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns with lettuce and tomato if desired.Yield: 6 servings.