First Long Weekend and taking it easy-on the grill

This might be the first weekend back on the grill for some, so be sure to start off with a clean grill and take it easy with these super easy homemade burgers and easy sausages for the grill. Add a salad and get the family fed to enjoy this first kickoff to summer-May Long Weekend!

So Simple Backyard Beef Burger

So-Simple Backyard Beef Burger with all your favourite toppings makes it a perfect burger to kick off the grilling season.

2 lb (1 kg) medium or lean ground beef

1 envelope dried onion soup mix

1/3 cup (75 mL) BBQ sauce

Crumble beef in large bowl; add soup mix and bbq sauce; combine gently but thoroughly. Divide meat mixture into eight equal-sized portions; use moistened hands to gently shape into 3/4-inch (2 cm) thick patties. Make a shallow depression in centre of each patty with thumb (this keeps patties from puffing up during cooking). Cover and refrigerate for at least 30 minutes or overnight.
Cook patties on lightly oiled grill over medium-high heat (400°F/200°C) for 12 to 14 minutes, turning twice, until digital instant read thermometer reads 160°F (71°C) when inserted sideways into each patty.

 

 

  

 

 

Grilled Sausage on a Bun

Here’s a backyard favourite or pack it up for the picnic. Having leftover barbecued sausages is just as delicious with the vegetable mixture for lunch the next day.

 

4 mild or hot Italian sausages

2 tbsp (25 mL) olive oil

1 jar (375 mL) mild or hot pickled vegetables, drained

1/4 cup (50 mL) chopped tomatoes

2 tbsp (25 mL) chopped fresh Italian parsley

4 sausage buns

 

Slice sausages in half horizontally almost all the way through, leaving them attached on one side. Place on greased grill over medium high heat and cook, brushing with oil, turning once for about 12 minutes or until golden and crisp.

 

Meanwhile, chop vegetables finely and place in bowl. Add tomatoes and parsley and stir to combine.

 

Toast sausage buns in oven or on grill. Place sausages in buns and top with vegetable mixture.

 

Makes 4 servings.

 

Tip: Look for turkey, veal, chicken or garlic sausages in local markets for a variety of flavours.

 

Alternatively, do not cut sausages and place on grill, turning occasionally for about 18 minutes or until golden and no longer pink inside.

 

Insalata mista

This tart little salad is great for finishing off a meal with the bite of radicchio and the smoothness of romaine. Having some homemade red wine vinegar is great but store-bought works just fine! As a kid I would wait until the last bit of salad was eaten before tipping the bowl of vinegar dressing into my mouth to drink. Really this dressing is that good!

5 cups (1.25 L) torn romaine leaves

1 small head radicchio, torn

2 cups (500 mL) torn Boston lettuce leaves, arugula or spinach

1 carrot, grated

1/3 cup (75 mL) extra virgin olive oil

1/4 cup (60 mL) red wine vinegar

Pinch of dried oregano

Salt and pepper to taste

In a large bowl, toss together romaine, radicchio, Boston lettuce and carrot.

 

In a small bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss with lettuce.

Makes 6 to 8 servings.

Tips: You can use mesclun or spring mix leaves if available instead of romaine, radicchio and Boston lettuce.

1 small radicchio will give you about 2–3 cups (500–750 mL) torn and you will need about half a head of Boston lettuce.