BBQ season is in full swing! If the weather’s hot it’s perfect to enjoy some sun and avoid overheating the house with the stove & oven. This goes for grills too especially as so many people like to invest in the Best Indoor Grills and BBQ at the start of the summer season. It’s probably worth mentioning, if your BBQ has sat too long out of action, it might be time to think about a new one – this is what will make your food taste so good! It’s all about the cooking! You can’t get better than grilled foods.
Some of our family faves are ribs, burgers, fish (we’re coming up on an epic salmon run here in BC soon!) and veggie skewers (you need to have a little green to go with all that BBQ protein! 😉 You can look for further ideas for every season with these articles on recipes too.
So, to go with all this vitamin D, here’s some quick & easy ideas to toss on the barbee!
BBQ Menu: Homemade burgers with veggie skewers & yam fries
Mouth- Watering Homemade Burger Patties
You can’t beet a fresh, homemade patty!
Makes 4 patties
1 lb ground meet (for a fresh alternative try ground buffalo-amazing! Ground turkey or a chicken breast are also great lighter options)
3 cloves garlic, crushed
1 white or yellow onion, diced fine
1 tsp ground pepper
1 tsp ground cumin
1/3 cup bread crumbs (for a gluten free version, use gf breadcrumbs or finely chopped kale)
Optional: 1 tsp each of ground paprika, chipotle chilli and/ or cayenne for added flavour & kick
Mix everything in a bowl & shape into patties (if skipping the breadcrumbs, it may be a good idea to cook the patty on a piece of foil to avoid it crumbling over the bbq grates). If using a chicken breast in place of a patty, create a dry rub with the garlic, onion & spices. Grill on medium heat until cooked through; approx. 10 minutes.
Serve with your favourite buns & fixings (we love avocado for a yummy substitute for mayo)
If you’re on an uber health kick, swap the bun for lettuce leaves- a fave for those on a paleo or gluten free diet.
Kick up the nutritional value & add flavour with some seasonal veggies
Makes 4- 6 skewers
1 zuchinni, sliced into medallions approx. 1/4″ thick
Red & green bell peppers, chopped into 1 1/2″ chunks
Red onion, chopped into 1 1/12 chunks
Mushrooms, cherry tomatoes, mango chunks
Alternate the veggies on your skewers (make sure they’re bbq safe- we had a set melt once!) leaving some space between items to cook. Pop on the bbq for approx 10- 15 minutes, covered at medium heat.
A sweet & smoky twist on your typical spud side!
Makes 4- 6 servings
2 large yams, peeled & cut into wedges (see photo)
1- 2 tbsp olive oil
1 tsp chipotle pepper
1 tsp paprika
1/2 tsp pepper
1/2 tsp salt
Combine the oil & seasonings in a large bowl & toss in yam wedges. Mix until evenly coated. There are two ways you can tackle these: slow cook them on the grill for approx 30 minutes in a foil pouch with a tbsp or two of water until soft, then place on grill to char; or place directly on grill at low heat for approx. 30 minutes & then turn up heat to medium to char (it depends how much you want to babysit them- the foil pouch & water will be a little more forgiving if you’re distracted by your company offering you a fresh beer every few minutes!) 😉
Enjoy with your favourite dipping sauce (try combining garlic, onion, avocado & chipotle in a food processor for a mayo dip alternative)
Great, now I want to BBQ! Hope this inspires you to fire up the grill!
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