Memorial Day Barbecuing

Memorial Day BBQ fixins

Memorial Day: a significant holiday for our country and to many people.  The brass tacks? Any day that I am not expected to go to work but am expected to have a cookout sounds good to me.  This year we decided to partake in some of the more traditional American Memorial Day activities.  We went shopping at a giant mall, then stopped by the grocer to prepare for an evening with the grill.  Hamburgers were in order, but we didn’t want a lot of heavy sides.  So, I prepared a crunchy mayo-free cole slaw and sliced some cucumber and tomatoes.  This was a fantastic meal!  The burgers are juicy and flavorful, and require minimal toppings.  Of course, if you like yours fully-loaded as I do, they’re great that way, too.  The slaw is fresh and healthy – great for picnics since there’s no chance of spoilage.  We were as satisfied with these recipes as any lately.  Enjoy!

Perfect Hamburgers

 

  • 1 lbs. lean ground beef
  • 1 T Worcestershire sauce
  • 1 T Montreal Steak seasoning
  • 1 T dried onion flakes
  • 2 cloves garlic, grated
  • 1/2 tsp dry superfine mustard
  • 1/2 tsp cumin
  • 1 T thyme, rosemary, or a mix
  • 4 sesame buns

 

Suggested sides and condiments: ketchup, various mustards, diced onions, sliced pickles, sliced tomatoes, lettuce leaves, and slices of your favorite cheese

 
Combine all ingredients in a bowl, and – using your hands – mix well.  Divide the meat mixture into 4 balls and shape into patties.  Form with a slight depression in the center, as that will keep it from bulging on the grill.  Heat your grill to medium heat, Grill for 4-5 minutes each side, grilling each side twice (a total of 15-20 minutes for medium well – well done burgers).  Serve with sesame buns and various sides.

Makes 4 delicious, perfect burgers.  Awesome with crunchy cole slaw.

 

Crunchy Oil and Vinegar Cole Slaw

For the slaw

  • 2 C napa cabbage, shredded with a knife
  • 1 C red cabbage, shredded with a  knife
  • 1/4 C sliced almonds
  • 3 scallions, thinly sliced
  • Half a package ramen noodles, crumbled
  • 1 T toasted sesame seeds

 

For the dressing

 

  • 2 T peanut oil
  • 2 T rice vinegar
  • 1 T soy sauce
  • 1 T honey
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • sea salt and fresh ground pepper

 

Combine the cabbage, almonds, scallions, and ramen in a medium serving bowl.  (Don’t cook the ramen!) Toss after adding each ingredient to make sure the slaw is well combined.  Next, make the dressing.  Whisk together all dressing ingredients in a small bowl.  Pour over the slaw and season with salt and pepper.  Let sit for at least 15 minutes to allow the flavors to combine.  Shortly before serving, add the sesame seeds and toss to combine.  

Makes 4 side servings.  Great served cold!

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6 thoughts on “Memorial Day Barbecuing

  1. Thanks, Abby! The slaw does work well for picnics – especially if it really gets buried under ice so it stays nice and cold – very refreshing! I found it because….I hate mayo (many people find this to be criminal).

  2. I have to say that I’m not a big fan of oil and vinegar slaw, because it tends to be to sweet. I’ll bet that dressing would go over great on pulled pork though. Good call on the almonds, and cumin in a burger, I would have never thought of that.

  3. Pingback: Saturday Afternoon Home Tailgate « Appoggiatura

  4. Pingback: BBA #3: Bagels (and a topping recipe) « Appoggiatura

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