Summer was made for entertaining -- from casual dinner parties to impromptu get-togethers. And what’s better than centering the entertainment on the grill? Beyond the standard burgers and hot dogs, there are an array of appetizers, main courses and even desserts that are all grill-friendly and easy to make.
“Summer cooking is all about great, fresh flavors and keeping things simple and unfussy,” says Erin Madsen, executive editor of BettyCrocker.com, an entertaining resource that offers recipes, how-tos, and test-kitchen tips.
This summer, the experts at Betty Crocker are focused on quick dinners on the grill that require very little cleanup. You can cut down on mess, they say, with foil pack recipes that use an indirect-heating method to cook the food.
For instance, this flavorful recipe for Green Chile Cheddar Burgers, brings together classic cheeseburgers, a zip of green chiles and craveable corn salsa.
Ingredients:
• 1 lb extra-lean (at least 90 percent) ground beef
• 2 cans (4.5 oz each) Old El Paso chopped green chiles
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 cups shredded Cheddar cheese
• 1 1/2 cups frozen whole kernel sweet corn, thawed
• 2 tablespoons chopped fresh cilantro
• 4 lime wedges
Directions:
• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
• In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into four patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
• Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
• Bring up two sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook eight minutes. Rotate packs 1/2 turn; cook seven to nine minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160 degrees. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.
More great summer recipes and tips can be found at BettyCrocker.com/SummerGrilling.
This summer, go above and beyond by seeking out recipes for the grill that are easy to execute, but full on flavor.
