It's Grilling Time

Burgers and corn on the cob set the stage for an easy and casual gathering.

These days, folks are putting food items on grills they'd have never imagined years ago. Still, there's nothing like a good old-fashioned burger or ear of fresh corn hot off the grill, as this terrific menu will prove. If the kids are partial to hot dogs, include a few when you're cooking the burgers. The sides will go equally well with both.

So with unbeatable burgers and tasty accompaniments, this grilling menu is sure to be one of the best ever.

KATE NICHOLSON

BARBARA'S BIG juICY BURGERS

MAKES 10 SERVINGS

PREP: 20 MIN., GRILL: 18 MIN.

Shape into 12 parties for smaller, quarter-pound burgers.

2 (6-ounce) cans 100% vegetable juice

3 white sandwich bread slices, torn into pieces

3 pounds ground chuck or ground round

1 large egg

1 ½ teaspoons salt

1 teaspoon pepper

10 hamburger buns

Vegetable cooking spray

Garnish: dill pickle spears

MICROWAVE vegetable juice in glass bowl at HIGH 1 minute; add sandwich bread pieces, and let cool. Combine with hands.

COMBINE vegetable juice mixture, ground chuck, and next 3 ingredients. Shape into 10 patties.

GRILL patties, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until beef is no longer pink.

SPRAY cut sides of buns with cooking spray; place buns, cut sides down, on grill rack, and grill 1 to 2 minutes or until lightly browned. Serve hamburgers on buns. Garnish, if desired.

BARBARA MANNING

BIRMINGHAM, ALABAMA

NOTE: For testing purposes only, we usedV-8 for vegetable juice.

GRILLED TOMATOES

MAKES 10 SERVINGS

PREP: 5 MIN., GRILL: 4 MIN.

2 garlic cloves, minced

2 tablespoons olive oil

5 large tomatoes, cut in half crosswise

½ teaspoon salt

½ teaspoon pepper

½ cup chopped fresh basil

STIR together garlic and oil. Brush cut sides of tomato halves evenly with garlic mixture; sprinkle evenly with salt and pepper.

GRILL tomato halves, covered with grill lid, over medium-high heat (350° to 400°) about 2 minutes on each side. Sprinkle evenly with basil.

GRILLED CORN WITH JALAPEÑO-LIME BUTTER

MAKES 10 SERVINGS

PREP: 25 MIN., CHILL: 1 HR., GRILL: 20 MIN.

To make the butter a bit more kid friendly, make a second batch, omitting the jalapeno peppers.

¾ cup butter, softened

2 large jalapeño peppers, seeded and minced

2 tablespoons grated lime rind

1 teaspoon fresh lime juice

10 ears fresh corn, husks removed

2 tablespoons olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper or plastic wrap, and chill 1 hour.

RUB corn with olive oil; sprinkle evenly with salt and pepper.

GRILL, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.

SWEET-HOT KETCHUP: Stir together 1 cup ketchup, 3 tablespoons lime juice, 2 tablespoons honey, 1 teaspoon grated lime rind, and 1 teaspoon chipotle chile pepper seasoning until blended. Cover and chill 2 hours. Makes 1 1/3 cups; Prep: 10 min., Chill: 2 hrs.

Copyright Southern Progress Corporation Aug 2004
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