Category Archives: Grilling

Fabulous Greek Burgers with Feta and Tzatziki Sauce – #SundaySupper

Sunday Supper and I are back, and this time we want to gather around the picnic table. That’s right, we are bringing you some awesome ideas for your Labor Day cookout. Whether you choose to spend it on the lack, in a friend’s backyard, or in your own backyard, you won’t want to miss these recipes. So, take the day off, gather your friends and family, choose your picnic spot, and celebrate the last hurrah before Fall!

What I’ve chosen to bring to this Sunday Supper table for Labor Day, is a nice big juicy burger. I love burgers, and because I love them so much, I prefer to make them at home rather than eat them out at a fast food place. The quality is so much better, and nearly the fat and calories you’ll consume at your local fast food joint. Another plus side to making them at home, you discover how versatile burgers can be! You see, this isn’t just any burger. This, my friends, is a Fabulous Greek Burger with Feta and Tzatziki Sauce, and it’s oh so easy, so delicious, and truly fabulous.  You’re gonna love it!

So lets start with the Tzatziki sauce. If you’ve never had Greek food, and you have no clue what in the world this sauce is, it’s just a cucumber/yogurt sauce, to put it simply. Seriously though, if you’ve never had this sauce, it’s gonna blow your mind when you try it. I very slightly adapted this sauce from one of my favorite blogs, Recipe Runner. To make the sauce, take your peeled and diced up English cucumber, non-fat plain Greek  yogurt, a little lemon juice, dill, pressed garlic, salt and pepper and combine that together. Then I put it in a blender, pulsed a few times until smooth. Cover, and refrigerate until you’re ready for it. Nice little make-ahead dealy there.  😉

For your burgers, you’ll want an extra large bowl so you have room to work with.  In this large bowl, mix your ground beef, crumbled fetta, red onion, garlic and hamburger seasoning. The best tool for mixing it up real good, your good clean hands. Once it’s all combined, I separate it out evenly into 6 large meatballs.

Press and shape your large meatballs into hamburger patties. I take my meatball that’s nice and packed tight, put it between wax paper, and smoosh it. Then peel the paper back, and shape the sides, patting out as needed. Then I line a baking sheet with wax paper and place my patties on that so that it’s ready for and easy for the Hubster to take them out the grill. My work is done here! It’s all on him now. 😆

And ladies & gentlemen, this is one of the reasons I love that man so much. Perfectly grilled, fabulous, juicy burgers and toasted buns. To assemble, just slather the bottom bun with that beautiful, mind-blowing Tzatziki sauce, top that with a beautifully grilled burger that’s loaded with feta and goodness, add your tomato slice, and top with baby spinach leaves, and then your top bun. Now finally, sit back, relax, and enjoy this burger, which happens to be our new favorite. Yes, even the kids!

Need something to go with it? Got ya covered! Serve this yummy burger up with a side of my Greek Pasta Salad. Perfect accompaniment! Have a safe and fun Labor Day folks! I hope you have found some inspiration for your own BBQ.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Fabulous Greek Burgers with Feta and Tzatziki Sauce Yum
Recipe by: Christine Titus
Cuisine Greek
Servings
servings
Ingredients
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. SAUCE:
  2. Peel and dice cucumber. In a medium bowl, whisk remaining ingredients until well combined. Fold in the cucumber. Transfer mixture to a blender or food processor and pulse a few times until smooth. Taste and adjust seasonings to your liking. Cover and refrigerate until ready to serve.
  3. BURGERS:
  4. In a large bowl, mix all burger ingredients except for buns, spinach and tomatoes.
  5. Shape into 6 patties, and place patties on the grill over medium heat.Cover and cook 5-8 minutes, turning once, until a meat thermometer reads 160 when inserted in the center of the patties.
  6. Spoon about 2 tablespoons of sauce on the bottom half of each bun. Top with a burger, tomato and spinach. Cover with top buns and enjoy!
Recipe Notes

Sauce slightly adapted from reciperunner.com

Burgers adapted from Betty Crocker

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Lazy Bistro Burgers

You ever get that lazy feeling? Where you’ve been busting your hump all week, you know you’re not finished, but all you want to do is as little as possible, and then just before you put your feet up in your favorite chair with a nice glass of wine, you realize you still have to prepare dinner. I love to cook, obviously, but there are days like that and it’s frustrating.

Not to fear though! I have for you today, a wonderful lazy day recipe! This recipe is so quick, and requires such little prep, that you’ll be back to that easy chair and glass of wine in no time flat! This is also perfect for a rushed weeknight meal too.

To be honest, I was not rushed when I came up with this burger. I found a recipe for a beautiful macaroni salad on Pinterest, and I really wanted to try it. So, I came up with this burger recipe to go with it. I made the salad earlier in the day, and then when dinner time came around, slapped these burgers together and YUM was all around! Everyone should have this salad in their lives, so after you’re done here, you might head over to Cooking Classy and check out her Classic Macaroni Salad. YUM!

Ok, so on with the burgers!

You only need a few ingredients. Grab 2 pounds of ground beef, an envelope of onion soup mix, about 1 tbsp of hamburger seasoning (I use McCormick Grill Mates Hamburger Seasoning), and 3 tbsp of water. With your clean hands, get into that meat and mix it all up. You want this mixture mixed thoroughly. Then all you need to do is separate it into 6 equal portions, and shape into patties. I lined a baking sheet with wax paper to my patties on, that way it made it easier for my hubby (aka personal Grill Master), to take them out to the grill.

You can choose any kind of cheese you want, or no cheese if you don’t want it. We chose Pepper Jack and it really worked well with this burger. Once you’ve got your burgers cooked, your buns toasted and your cheese melted, top your burger with whatever you fancy! We chose lettuce, tomato (we have some home grown thanks to mom-in-law), and sliced red onion.

Serve this delicious, big fat juicy burger with a side of that Classic Macaroni Salad, and you have an easy dinner, your family is going to love!

Enjoy!

Print Recipe
Lazy Bistro Burgers Yum
Recipe by: Christine Titus
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a large bowl, combine beef, soup mix, hamburger seasoning and water. Combine thoroughly (I like using my hands for this).
  2. Separate beef mixture into 6 separate portions. Shape each hamburger patties.
  3. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Place buns cut side down on grill for the last 2 minutes to toast.
  4. Serve the burgers on the buns, and along with any of your desired toppings.
Recipe Notes

Adapted from Campbell's

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Amazing Blue Cheese & Bacon Burgers

This summer has been quite amazing so far! We’ve had a lot of cookouts, and a lot of time spent with family and friends. Although back to school is coming, and coming fast, it may feel like summer is coming to an end. In reality, we still have quite a bit of summer left! So lets not waste it! Fire up that grill! I’ve got something amazing for you!

I recently had my dad visiting from South Carolina. Although some would say my dad is a very picky eater, I wouldn’t classify him as picky. I would put him in the “simple” category. He’s a very simple person when it comes to food. He’s all about easy, traditional, and a meat & potatoes kinda guy. So for me, that’s super easy to cook for. I know the man pretty darn well, and I know that there are three things he loves a lot! That’s burgers, blue cheese, and bacon. So I created this Amazing Blue Cheese & Bacon Burger for him, which I slightly adapted from a Kraft. Before I get into the recipe, I just want to let you know that although I mention McCormick Grill Mates specifically, this is in no way a compensated post. I just really like the stuff.

Burgers, in my opinion, are always simple. Especially since I don’t run the grill. If you have yourself a personal grill master, all you have to do is mix it all up, smash some patties together and present them to the grill master! Your work is done! I happen to absolutely love my grill master.  😉

So take all of the ingredients listed, except for the bun of course, and mix it all up. I use my hands for this. Clean hands of course! Sometimes, you just gotta get down and dirty to get all those ingredients mixed up completely. It works really well. I do the same thing when I make meatloaf.

When it comes to the bacon bits, please don’t use that dried up nasty crunchy stuff like Bacos. I am using Real Bacon Bits which are located with all of the other salad toppings, usually in a plastic resealable bag. It makes a world of difference. You can also fry up some bacon and crumble it. The real bacon bits just save me that step and make it more convenient.

Feel free to top your burgers with your favorite toppings. We had lettuce and tomato for ours, but you could add pickles, and onion and all sorts of things. The sky’s the limit! Whatever you like!

Sit back, relax, and enjoy this juicy burger! I kept this very simple by serving it with some potato salad. But you could do a pasta salad, or perhaps from potato wedges or fries. What do you like to serve your burgers with?


Print Recipe
Amazing Blue Cheese & Bacon Burgers Yum
Recipe by: Christine Titus
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat your grill to medium heat.
  2. In a large bowl, mix ground beef, blue cheese, real bacon bits, steak sauce and hamburger seasoning. I use my hands (clean of course) to mix it all up. It works so much better than a spoon and really gets it all incorporated into the meat.
  3. Divide meat into equal portions and shape into 8 patties (for hamburgers) or 12 patties (for sliders).
  4. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Place buns, cut side down, on grill for the last 2 minutes to toast the buns.
  5. Fill buns with burgers, and desired toppings.
  6. Enjoy!
  7. Serves: 8 hamburgers or 12 sliders
Recipe Notes

Slightly adapted from Kraft

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South of the Border Hot Dogs – #SundaySupper

My wonderful #SundaySupper family has put Creative Hot Dogs on this Sunday’s menu. I love hot dogs! I swear I could live off of them. There are so many great ways you can serve up hot dogs, or include them in your meals. They are more versatile than one might think, as you’re about to find out. This is all largely thanks to our wonderful event hosts Stacy from Food Lust People Love and Mary Ellen from Recipes, Food & Cooking.

So lets do this! Fire up the grill, prepare the microwave, pre-heat the oven, get out your roasting sticks and light that fire! However it is you like cooking your hot dogs. I’ve got some South of the Border goodness for you that you are going to want to give a try! Your family will love this. If you don’t like spicy food, don’t worry, you control the heat. Make it super spicy, medium spicy or not at all spicy. You pick!

Personally, I enjoy hot dogs on the grill, or roasted over a fire. For this recipe we grill them, but you can cook them any way you wish. But first, you’ll want to prepare the taco meat. I used ground beef, but you can use ground turkey if you wish to cut down on the fat. Just brown it up, and then add a packet of taco seasoning and the water called for on the packet. Simmer as per the instructions on the packet.

While you’re preparing the taco meat, you can get the cheese sauce heating up in a small saucepan. All it is, is a can of condensed Fiesta Nacho Cheese Soup. It was a bit too thick for my liking, which you can tell after it gets warmer. I just added a tiny bit of water at a time until it got to where I wanted it. One can is plenty of cheese sauce for 8 hot dogs, but I used two cans because I served some of the cheese sauce on top of fries to go along with this delicious hot dog.

Once the taco meat is cooked, and the cheese sauce is heated through, you can put them both on low, slap a lid on the pot and pan, and all that’s left to do is grill those dogs and build it! Split the hot dog bun, liberally spread guacamole over the inside of the bun. Then add your hot dog, top with taco meat, cheese sauce, crushed Doritos, and any other taco toppings your little heart desires, like red onion, sliced black olives, jalapenos, salsa, etc. The sky is the limit! You may want a fork and knife for this one.

Now dig in, and enjoy! Perhaps serve it like I did, alongside some cheesy fries. YUM!

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
South of the Border Hot Dogs Yum
Recipe by Christine Titus
Cuisine Mexican
Servings
servings
Ingredients
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. In a large skillet, cook ground beef until no longer pink; drain.
  2. Add taco seasoning mix to ground beef along with 3/4 cup water. Bring to a simmer, reduce heat, and alow to simmer for about 5 minutes or until most of the water has evaporated.
  3. Meanwhile, in a small saucepan, heat condensed soup, let simmer until heated through. If it appears to be too thick, just add a very small amount of water until desired consistency.
  4. To assemble: Top buns with guacamole, hot dog, taco meat, cheese sauce, crushed chips and any other desired toppings.
  5. Serve, and enjoy!
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Simple Marinated Pork Chops

Have you fired up your grill yet? We pretty much BBQ all year round here at  Fort Awesome, but mostly in the Spring and Summer. It started getting warm here in Indiana long before it was supposed to, so we’ve been grilling up a storm! I absolutely love food off the grill. Kabobs, burgers, hot dogs, chicken, steak and lets not forget pork chops! Grilled pork chops are really the only way I enjoy them. Sure there’s times I’ve baked them and they turn out pretty good, but grilled is my favorite! Especially since I have a dedicated grill master and I don’t have to do it. I’m more of an indoor cook. I prepare the sides while he grills. I think it’s fair! Especially since he’s so darn good at it! So keeping with the grilling, I’ve got a great pork chop recipe for you. The marinade is so simple. It tastes fancy schmancy and has beautiful bold flavors, but it’s impressively easy and simple. As my husband says “simple is the way to go!” Amen to that! Today I give to you…..

This is so easy, you can sleep through most of the process. I mean literally sleep through most of the process. Here I’ll show you. First of all there are only 10 ingredients. Take the first 9 and whisk it up in a bowl.

Like so. My hanging pots and pans rack was not part of the marinade, by the way. That’s just me still learning how to take decent pictures and I’ve got quite the reflection there! 😂 Reminds me of one of my favorite quotes, “If you find it hard to laugh at yourself, I would be happy to do it for you.” – Groucho Marx. Anyway, to stay on topic and get to the part where you sleep through most of this recipe, just put your pork chops in a zip top bag, pour the marinade in, and seal it up. Turn it to coat.

Now place it in the fridge overnight and let it get all happy, while you…. go to bed! See? I told you that you get to sleep through most of this. When you’re ready to grill the next day, discard the marinade and grill your chops over medium heat, lid closed for about 4-5 minutes on each side, depending on how thick or thin your chops are. It’s always a good idea to have a meat thermometer handy. You’ll want these to be at at least 145 degrees. Then take them off the grill, let them rest for 5 minutes and enjoy!

A few of my favorite things I use in this recipe:

  • Pyrex bowls – They are inexpensive and don’t break as easily as other glass bowls, and believe me… I break a lot of dishes just by being my clumsy self LOL.
  • Oxo Good Grips Silicone Balloon Whisk – I love these! They’re durable and I can use them on teflon without scratching up my pan. I love using a whisk when making scrambled eggs. No more metal whisks for this girl.
Print Recipe
Marinated Pork Chops Yum
Recipe by Christine Titus
Course Grilling
Cuisine American
Servings
servings
Ingredients
Course Grilling
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, whisk together the first 9 ingredients; set aside.
  2. Add pork to a large resealable plastic zip top bag. Pour the marinade over the pork then seal bag and turn to coat and refrigerate overnight.
  3. Drain and discard marinade. Grill over medium heat, covered, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Recipe Notes

Slightly adapted from Taste of Home

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Grilled Chicken with Balsamic Horseradish Mustard

This chicken recipe is ridiculously good! For such an easy and quick marinade, it gives chicken an amazing flavor. There’s something about the horseradish mustard that my husband and I just love! We use it on sandwiches, and I’ve used it in several recipes. It never seems to fail when using it in a marinade. It helps give that boring chicken a wonderful robust flavor. I put this together in a snap when I got up in the morning, while I waited for my coffee to finish brewing. Then it sat in the fridge all day marinating. When it was dinner time, my own personal Grill Master grilled it to perfection. It’s awesome served with a side of green beans and a fresh tossed green salad.

The unfortunate part? Well, this recipe is part of my Wine Pairing Wednesday post, and apparently I was too busy enjoying the wine, and forgot to snap some pictures of this delicious main dish! The good thing, it just means I have to make it again real soon so I can get the pictures posted. I’m certain no one will complain about eating this again.

Enjoy!

 

Print Recipe
Grilled Chicken with Balsamic Horseradish Mustard Yum
Recipe by Christine Titus
Course Grilling
Servings
servings
Ingredients
Course Grilling
Servings
servings
Ingredients
Instructions
  1. Place chicken between two pieces of plastic wrap, and using a rolling pin, or meat pounder, flatten chicken to about 1/2-inch thick.
  2. For the marinade, in a small bowl whisk together horseradish mustard, balsamic vinegar, garlic and thyme. Place chicken into large resealable plastic bags (I put half in one bag, and half in another). Add marinade to chicken in back, seal bag, turn to coat chicken.
  3. Refrigerate for 8 hours or overnight, turning the bag occasionally.
  4. Remove chicken and discard marinade. Grill chicken over medium heat for about 7 minutes. Turn chicken over and grill for 5 - 8 minutes or until chicken is no longer pink.
Recipe Notes

slightly adapted from peanutbutterandpeppers.com

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Fort Awesome Beef Kabobs

There is something to be said about food on a stick. For whatever reason, it just makes it more fun! My husband and I love kabobs. The kiddos, well, not so much. I like to save recipes like this for at home “date night”. The kids get their all time favorite pizza, and later, hubby and I get to indulge in something we love, while watching a movie or TV show on Netflix. So why are we calling them Fort Awesome Beef Kabobs? Well for starters, this recipe is pretty awesome! Second, my husband calls our plot of land, Fort Awesome. Well, see for yourself. This is the sunset at the back of our property.

See, pretty awesome am I right?

Anyway, back to the recipe! I really didn’t want to wait to share this with you all since the weather is warming up in various places now that it’s Spring. My husband and I are itching to fire up that grill and make these kabobs! In fact, they are on the menu for next week’s date night.

These do make quite a few kabobs, but if you’re not hosting some friends to share these with, don’t worry! Taken off the sticks and reheated with some rice, it tastes just as delish! I hope you enjoy them as much as we do!


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Fort Awesome Beef Kabobs Yum
Recipe by Christine Titus
Course Grilling
Servings
Ingredients
Course Grilling
Servings
Ingredients
Instructions
  1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef and mushrooms, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  4. Thread pieces of bell peppers, beef, red onion, mushroom, and garlic clove (if using) onto metal skewers, repeating until all ingredients are skewered.
  5. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Recipe Notes

If using wooden skewers, soak skewers in water for 30 minutes before using.

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