There’s nothing better than a sky-high burger piled with toppings right off the grill — unless it’s charred sweet potatoes and summer vegetables or grilled tuna pineapple poke.

Take your backyard grilling to the next level when you host a late-summer gathering with these McCormick kitchen recipes from pit masters and celebrity chefs Dale Talde, Sheldon Simeon and Myron Mixon.

Fresh, original and flavorful — it’s all about bringing new inspiration and ideas — with a few twists and new techniques.


Korean Barbecue Burger with Grilled Kimchi and Ginger Garlic Mayo

Makes 4 servings

For the mayo:

  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon rice vinegar

For the burgers:

  • 1 package McCormick Grill Mates Korean BBQ Marinade
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 1/4 pounds lean ground beef
  • 1/4 cup finely chopped onion
  • 4 hamburger rolls

For the kimchi:

  • 1/4 head Napa cabbage, sliced lengthwise
  • 1 medium red bell pepper, cored and cut in half lengthwise
  • 1 Asian pear, cored and cut into 1/2-inch slices
  • Oil, for brushing
  • 1/3 cup rice vinegar
  • 2 green onions, thinly sliced
  • 1 tablespoon sugar
  • 1 tablespoon Thai Kitchen Premium Fish Sauce
  • 1 tablespoon paprika
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger

For the mayo, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to use.

For kimchi, brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool. Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover. Refrigerate 1 hour or until ready to serve. Toss before serving. (Makes 5 ½ cups)

For burgers, mix marinade mix, sesame oil, soy sauce, honey and vinegar in large bowl until well blended. Reserve 2 tablespoons for brushing burgers during cooking. Add ground beef and onion into remaining marinade in large bowl; mix well. Shape into 4 patties. For best results, refrigerate patties 15 to 30 minutes before grilling.

Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160 F), brushing with reserved marinade while cooking. Serve burgers on rolls with Ginger Garlic Mayo and grilled kimchi.


Hawaiian Grilled Tuna & Pineapple “Poke”

Makes 4 servings

  • 1 package McCormick Grill Mates Hawaiian Woodfire Grill Single Use Marinade, divided
  • 1/2 fresh pineapple, peeled, cored, and cut into 3/4-inch slices
  • 1 small red onion, cut into 3/4-inch slices
  • 1 pound (1/2-inch thick) center-cut tuna steaks
  • 1/3 cup rice vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon sugar
  • 1 jalapeño pepper, seeded and finely chopped
  • 4 cups roughly torn romaine lettuce, loosely packed

Place marinade in medium bowl. Reserve 2 tablespoons marinade for the dressing. Brush pineapple and onion rings lightly with some of the remaining marinade in the bowl. Add tuna into remaining marinade; toss to coat well. Cover. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)

Grill pineapple and onion rings over medium-high heat 3 minutes per side or until slightly tender and charred. Remove from grill. Cool slightly. Meanwhile, remove tuna from marinade. Discard any remaining marinade.

Grill tuna over medium-high heat 1 to 2 minutes per side or until charred on outside but still rare inside. Remove from grill. Let rest about 5 minutes.

Mix rice vinegar, soy sauce, sugar, jalapeño and reserved 2 tablespoons marinade with whisk in medium bowl. Cut grilled pineapple and onion into 1-inch pieces. Add into dressing mixture; toss to coat. Cut grilled tuna into 1-inch pieces. Divide romaine evenly among 4 salad plates. Top with pineapple mixture and tuna. Drizzle with any remaining dressing.


Charred Sweet Potatoes & Summer Vegetables

Makes 6 servings

  • 1 pound sweet potatoes
  • 1 cup cherry tomatoes
  • 1 cup cut-up yellow squash, (1-inch chunks)
  • 1 cup cut-up zucchini, (1-inch chunks)
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 teaspoons paprika, Smoked
  • 1 1/2 teaspoons Lawry's Garlic Salt with Parsley
  • 1/2 teaspoon coarse ground black pepper
  • 4 ounces Spanish chorizo sausage, finely chopped (about 1 cup)
  • 1 cup chopped onion
  • 2 tablespoons water
  • 1 tablespoon sherry vinegar

Pierce sweet potatoes with fork several times. Microwave on HIGH 3 minutes. Turn potatoes. Microwave again on HIGH 2 to 3 minutes or until potatoes are fork-tender but still firm. Let stand until cool enough to handle. Peel potatoes and cut into 1-inch chunks. Set aside.

Toss tomatoes, squash, zucchini, 1 tablespoon of the oil, paprika, garlic salt and pepper in medium bowl until well coated. Set aside.

Place large cast iron skillet on preheated grill over medium-high heat (375 F to 400 F). Heat remaining 2 tablespoons oil in cast iron skillet. Add potatoes; cook 4 to 5 minutes or until lightly charred and tender, stirring after each minute. Push potatoes around edges of pan.

Place chorizo and onion in center of pan. Cook and stir 3 to 4 minutes or until lightly charred. Push chorizo mixture around edges of pan. Add squash mixture to center of pan. Cover pan or close grill. Cook 4 to 5 minutes or until squash is tender and tomatoes begin to burst, stirring after each minute. Gently stir in water and vinegar until blended.

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Arts/Special Sections Editor

Special Sections Editor for the Courier

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