Memorial Day BBQ & Cocktail Recipes

By Fabiana Santana

The unofficial start of summer is finally here and we are getting ready to celebrate with a good, old-fashioned BBQ!  Just because the celebration is tried-and-true, doesn’t mean your food has to be. Spice things up this weekend with some innovative takes on your favorite traditional recipes.

Juicy Salsa Burger RecipeJuicy Salsa Burger Recipe

Recipe by Mario Batali for Hellmann’s.
Mario takes a classic burger and kicks it up, Batali-style.

Serves: 8      Prep time: 15 min      Cook time: 10 min


  • 2 lbs ground Chuck
  • 3 tablespoons Hellmann’s® Real Mayonnaise
  • 1/2 onion, peeled and grated
  • 3 tablespoons Worcestershire
  • 1 tablespoons Chili Powder (optional)
  • Salt and pepper to taste
  • 1/2 cup Salsa, or more for serving (fire roasted salsa preferred)
  • 8 hamburger buns


  1. Mix Chuck, Hellmann’s, grated onion, worcestershire and chili powder (if using) together. Season with salt and pepper to taste.
  2. Make patties.
  3. Grill to desired temperature.
  4. Top with salsa and serve on buns

The Original Potato Salad Recipe The Original Potato Salad Recipe

Recipe courtesy of Hellmann’s

  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs, chopped (optional)


  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Crunchy Drumsticks Recipe

Recipe courtesy of Food Network Magazine


  • 2 tablespoons grated lemon zest
  • 1/2 cup fresh lemon juice
  • 3 tablespoons packed light brown sugar
  • 1/3 cup buttermilk
  • 12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • Pinch of cayenne pepper
  • 1/4 cup mayonnaise
  • Olive-oil cooking spray


  1. Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
  2. Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
  3. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
  4. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.


Mixed Grilled Vegetables RecipeMixed Grilled Vegetables Recipe

Recipe courtesy of Martha Stewart, Everyday Food, July/August 2006

Wooden skewers need to be soaked for 30 minutes to prevent them from catching fire on the grill.
Prep Time 15 minutes
Total Time 35 minutes
Yield Serves 8


  • 1 1/2 tablespoons olive oil, plus more for grates
  • 2 red onions, cut into 3/4-inch-thick rounds
  • 2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
  • 2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
  • 2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
  • Coarse salt and ground pepper


  1. Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
  2. Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

Kick off the long weekend in the sun with Numi’s Green Iced Tea – simply made with tequila, Numi Decaf Ginger Lemon Tea and cucumber juice. Or add a delicious touch to your beachside BBQ with the Cantaloupe Tea Daiquiri. This tipple combines Numi’s Emperor’s Pu-erh Tea with vodka and cantaloupe to create the perfect summertime sip. And if, a more low-key celebration is on the agenda, stir Numi’s Orange Spice Tea with lime juice and ginger ale to create the Spiced Orange Lemonade.

Green Iced Tea

Created by tea sommelier James Labe

1 Numi Decaf Ginger Lemon Tea bag

3 oz. fresh Cucumber Juice

1 ½ oz. Tequila

Splash of Lemon Juice

Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess. Combine and stir ingredients. Serve on the rocks. Garnish with Lime Wedge.

Created by tea sommelier James Labe

  • 1 ½ oz. Numi Emperor’s Pu-erh Tea
  • 1 ½ oz. Van Gogh BLUE Vodka
  • 3 oz. Frozen Cubed Cantaloupe
  • 1 oz. Coconut Milk
  • Splash of Lemon Juice

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks, garnish with Lemon Wedge


  • ¾ cup (one steeped teabag) Numi Orange Spice Tea
  • ¼ cup fresh organic lime juice
  • Splash of ginger ale.

Place mix in a shaker and shake for 10 seconds. Serve chilled.

Patrón Pomegranate Cocktail

Find out what happens when premium tequila meets antioxidant-rich fruit juice.

  • 1 oz Patrón Silver Tequila
  • .25 oz Patrón Citrónge Orange Liqueur
  • Pomegranate juice
  • Lime

Add the tequila and orange liqueur to a rocks glass filled with ice. Fill with pomegranate juice and finish with a squeeze of lime.