Easy BBQ Recipes

By SMW Staff

Whether you are looking for summer grilling recipes or easy 4th of July food ideas, Sandra Lee came up with these great  recipes to go with your amazing summer cocktails!

Ale House Burgers with Red Onion Compote Recipe

Ale House Burgers with Red Onion Compote RecipeYield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour and 8 minutes

Ease of preparation: easy

For Red Onion Compote:

  • 1/2-cup water
  • 1 1/4 cups beer
  • 1/2-cup brown sugar
  • 2 red onions, sliced
  • Salt and freshly ground black pepper

For Burgers:

  • 3 pounds ground beef
  • 1/4-cup beer
  • 2 tablespoons grill seasoning
  • 1/2 cup shredded Cheddar
  • Romaine lettuce
  • 4 hamburger rolls, toasted

For Red Onion Compote:

In a medium saucepan add 1/2-cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.

For Burgers:

In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.

Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Meatloaf)

Barbeque Bean Chili Dogs Recipe

Barbeque Bean Chili Dogs recipe

Yield: 4 servings

Prep Time: 6 minutes

Cook Time: 20 minutes

Ease of preparation: easy

Chili:

  • 1-cup barbeque sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons chili seasoning
  • 1 tablespoon packed brown sugar
  • 1 tablespoon yellow mustard

Hot Dogs:

  • 4 all-beef hot dogs
  • 4 hot dog buns
  • 1/2 medium onion, chopped, for serving

In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.

Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions. (Reserve leftover chili for Round 2 Quesadilla recipe)

Want more cocktail recipes? Check out our interview with Appleton Estate Jamaica Rum Master Mixologist Joy Spence.