Orange and Maple Roasted Turkey

Orange and Maple Roasted Turkey

Brine:
1/2 cup granulated sugar
1/4 cup salt, kosher (Diamond Crystal brand)
10 black peppercorns, whole
1 medium orange, peeled and juiced
4 quarts water, cold
2 bay leaves
2 sprigs rosemary, fresh
4 sprigs thyme, fresh
2 carrots, peeled, cut to 2
2 white onions, peeled, cut to 2
2 ribs celery, peeled, cut to 2
12 pounds Honeysuckle White Whole Turkey (fresh or thawed)

Compound Butter:
1 pound unsalted butter, softened
2 oranges, juiced
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup
1 tablespoon rosemary, fresh and chopped
1/2 tablespoon thyme, fresh and chopped
2 cloves garlic, finely chopped

To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into food service- safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.

Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. to 350° F. oven or on a rotisserie.

If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.

If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.

Makes 7 servings.
~*From Lanie's Kitchen*~

Grilled Chicken with Red & Blue(berry) Salsa

Grilled Chicken with Red & Blue(berry) Salsa
(Yield: 4 servings)

Red & Blue(berry) Salsa (recipe below)
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)

Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
Pinch salt

In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).

Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).

Serve the grilled chicken topped with salsa along with couscous.

Apple Pie Grilled to Your Taste

Apple Pie Grilled to Your Taste
Sticking with the flour tortilla theme for desserts… they make a great platform for toppings and fillings in between! So why is this one named the Christopher Columbus Apple Pie? Because it’s FLAT!

Makes ONE Flat Apple Pie

INGREDIENTS
2 Apples peeled and sliced thin
Caramel sauce (that is meant to be heated)
Cinnamon flavored granola bar crumbled
Whipped Cream / Vanilla Ice Cream

Building the Grilled Christopher Columbus Flat Apple Pie-
Spread layer of caramel sauce on the first tortilla

Spread two layers of apple slices around the tortilla

Lay second tortilla on top

Spread thin layer of caramel over top of second tortilla

Sprinkle crumbled granola chunks over top of second tortilla

GRILLING-Medium Grill Heat 400-450F. Use grilling spray or olive oil to prepare the GrillGrates

Slide the Quesadilla off the cutting board onto the hot GrillGrates, close lid. Check in 3-4 minutes depending on how hot your are running.

Use The GrateTool to slightly lift an edge to check the progress and darkness of the sear marks. Quarter Turn if the sear marks are dark and well defined - it not wait 2 more minutes. After 8 minutes - be checking for crispy firmness of the Quesadila and remove with the GrateTool. Allow to sit for 2-3 minutes to firm up a bit.

It may be flat, but its great with a dollop of ice cream or a spritz of whipped cream.

Down Island Burgers with Mango Mayo & Grilled Onions

Down Island Burgers with Mango Mayo & Grilled Onions

Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice

Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded

Directions-  Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayo, combine all of the ingredients in food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

Makes 4 burgers

Bistro Cheeseburger

Bistro Cheeseburger
Serving Size : 4

1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.

Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.

Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.

BLT BURGERS

BLT BURGERS
4 SERVINGS

3/4 pound ground pork
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 slices Canadian-style bacon
4 lettuce leaves
4 tomato slices
4 toasted sandwich buns

Mix first 4 ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with the remaining half of bun.

Mushroom Filled Teriyaki Burger

Mushroom Filled Teriyaki Burger
Makes 4 servings.

1 pound ground chuck
3 tablespoons minced scallion, white and green part
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1/2 teaspoon freshly ground black pepper
Mushroom filling (recipe follows)

Combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.

Form meat into 8 thin patties, 3/8 -inch thick. Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.

Cover the stuffing with the remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.

Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered for 31/2 to 41/2
minutes per side.)

Serve on small, sesame seed hamburger buns.

Mushroom filling:

Heat 2 tablespoons vegetable oil in a skillet. Sauté 1/2 cup chopped onion with 1 tablespoon garlic in the skillet over medium-high heat for 1 minute. Add 3/4 pound chopped mushrooms, and cook until the
mushrooms have released their juices and the juices have evaporated (about 7 minutes). Add 4 tablespoons minced scallion, 3 tablespoons oyster sauce and 1 tablespoon rice vinegar and continue cooking for another 2 minutes. Cool completely before stuffing and cooking the burgers.

Aloha Burgers

Aloha Burgers
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 4

8 our pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion -- sliced
1 Tablespoon butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, -- split and toasted
4 slices Swiss cheese
4 bacon strips -- cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 Tablespoon in a re-sealable plastic bag. Add pineapple and rotate to coat; set aside.

Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

In a skillet, saute onion in butter until tender, about 5 minutes.

Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through.

Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.

STUFFED MUSHROOM CHEDDAR BURGERS

STUFFED MUSHROOM CHEDDAR BURGERS
INGREDIENTS:

1 1/2 pounds hamburger
1/4 cup finely diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices cheddar cheese

DIRECTIONS:

Combine the hamburger, onion, salt and pepper. Mix well. Saute mushrooms in butter until slightly browned and softened.

Form meat mixture into 12 patties, about a quarter inch thick. Spoon about 1/6 of the mushrooms on to half the patties.

Top with cheese and second patty. Seal around the edges, making sure that the patties are good and solid.

Place on preheated grill and cook for a couple minutes per side will done. Serve immediately.

Yield: 6 burgers

Ultimate Burgers

Ultimate Burgers
Time: about 15 minutes, plus 30 minutes of resting time.

Tyler Florence's burgers are extra juicy and flavorful because they're made with brisket, but chuck works too (don't use extra-lean meat or the burgers will be dry).
Serves 8

Ingredients
3 pounds ground brisket or chuck
Kosher salt and freshly ground black pepper
8 hamburger buns, split
8 thin slices Swiss cheese
Sautéed Mushrooms
Caramelized Onions
Tomatoes with Sea Salt and Chives
Bacon with Black Pepper and Rosemary
Herbed Horseradish Mayonnaise
Chile Ketchup

Preparation

1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.

2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.

3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.

4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.

*For a medium to well-done burger, cook over medium-high heat (about 450) for 10 minutes total; cut to check doneness.

TYLER'S FIXES-  Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.

Don't overwork it. You really don't even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they'll be chewy.

Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.

Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.

Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.

BBQ Jalapeno Texas Cheeseburger

BBQ Jalapeno Texas Cheeseburger

1/2 cup KC Masterpiece Original BBQ Sauce, divided
1/8 cup KC Masterpiece BBQ Seasoning
1/4 cup jalapeno peppers, thinly sliced
1-1/2 lbs. ground beef
1 yellow onion, sliced in large rings
8 slices pepper jack cheese
1/8 cup butter
8 hamburger buns

Combine 1/4 cup BBQ sauce, seasoning and jalape�os in a small bowl. Knead spice mixture into ground beef and roll into 6 balls. Light grill. Brush grill grate with oil or coat with nonstick cooking spray. Grill burgers for 12-16 minutes on a covered grill, until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top

burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill bun, buttered side down, until lightly toasted. Serve burgers on buns and top with grilled onions, BBQ sauce and your favorite toppings.

Lucques Pork Burger

Lucques Pork Burger
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
Makes 4 burgers

Ingredients

1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted

Preparation

1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.

2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.

Green Chile Cheeseburgers

Green Chile Cheeseburgers
If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.
Makes four 6-ounce burgers

Ingredients

1 1/2 pounds freshly ground chuck
1 teaspoon salt
2 pasilla chiles, roasted on a gas burner or under a broiler until blackened, peeled, seeded, and diced
1 cup grated cheddar cheese

Preparation

1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)

2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, chiles, and cheese, and toss gently with fingers spread apart until loosely mixed.

3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents over handling.

4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.

5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.

6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.

7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.

8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.

9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.

10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.

The real secret: Grind your own meat.

Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.

1. For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.

2. For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.

3. Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.

4. Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).

5. Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.

Hot-Stuff Burger

Hot-Stuff Burger
Prep Time: 10 min
Total Time: 20 min
Serves: 4

1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1/4 cup TACO BELL HOME ORIGINALS Salsa
1/4 cup MIRACLE WHIP Salad Dressing
4 hamburger buns, split
1/2 cup KRAFT Shredded Cheddar Cheese
Lettuce
4 tomato slices

Preparation

MIX ground beef and seasoning mix; shape into 4 patties. Place on grill over medium coals. Grill 8 to 10 minutes or until cooked through, turning after 4 minutes.

MIX salsa and salad dressing.

PLACE burgers in buns; top with salsa mixture, cheese, lettuce and tomatoes.

All-American Loaded Burgers Recipe

All-American Loaded Burgers Recipe

Ingredients

1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup Italian salad dressing
2 eggs, lightly beaten
2 pounds ground beef
6 kaiser rolls, split
Leaf lettuce, Colby cheese slices, tomato slices, ketchup, prepared mustard and Fried Onion Rings (recipe also found in Recipe finder) or french-fried onions, optional

Directions

In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup, mustard and Fried Onion Rings if desired.
Yield: 6 servings.

SOUPER STUFFED CHEESEBURGERS

SOUPER STUFFED CHEESEBURGERS
6 servings

1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
2 lbs. ground beef
1/2 cup water
3/4 cup shredded cheddar, mozzarella or Monterey Jack cheese (about 6 oz.)

In large bowl, combine soup mix, ground beef and water. Shape into 12 patties.
Place 2 Tbsp. cheese in center of 6 patties. Top with remaining patties and seal edges tightly.
Grill or broil until done. Serve, if desired, on sesame rolls.

Mediterranean Burgers

Mediterranean Burgers
Makes 4 burgers

Ingredients

6 ounces crumbled feta cheese
2 teaspoons minced fresh oregano
2 teaspoons fresh rosemary
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon finely grated lemon zest
1 1/2 pounds ground lamb or beef
1/2 cup kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
4 tablespoons olive oil, divided
4 kaiser or other sandwich rolls
1 large tomato, sliced
1/4 medium English cucumber, thinly sliced
1/2 medium red onion, thinly sliced
8 romaine lettuce leaves

Preparation

1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.

2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.

3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.

4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.

Burger with the works

Burger with the works

750 g beef mince
1 onion finely chopped
2 garlic cloves crushed
1 tb Worcestershire sauce
2 tbs tomato sauce
1 tb chopped fresh parsley
1 cup fresh breadcrumbs
1 egg
Baby cos lettuce leaves
tomato sauce
mustard
pickles
onion marmalade
mayonnaise
1 tb olive oil to brush
4 slices Swiss cheese
4 hamburger buns
1 roasted red capsicum cut into strips

Place beef, onion, garlic, sauces, parsley, breadcrumbs and egg in a bowl.  Season with salt and pepper and use your hands to combine the mixture well, then form into 4 thickish patties. Refrigerate for 30 minutes.

Separate, wash and dry the lettuce leaves. Place in a glass. Place the tomato sauce, mustard, pickles, onion marmalade and mayonnaise in separate serving dishes. Preheat oven to 120C. Heat a chargrill pan or barbecue to high. Brush patties with oil and cook for 3 minutes, each side until cooked through.

Place a cheese slice on each, patty for last minute of cooking. Meanwhile heat the buns in the oven. Place a patty on each bun top with capsicum and serve with the condiments.  Onion marmalade and roasted red capsicum are available from good delicatessens.

Source : The Meat-lovers mailer on cooking-lists.com

Cajun Burgers

Cajun Burgers
SERVINGS: 8

1 large green pepper, chopped
1 large onion, chopped
6 green onions, thinly sliced
6 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon dry bread crumbs
1 tablespoon soy sauce
1 tablespoon cream cheese, softened
1/4 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme
1/4 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
2 pounds ground beef
8 hamburger buns, split

In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. Grill over medium heat for 5-7 minutes on each side or until no longer pink and juices run clear. Serve on buns.

Yield: 8 servings.
Source: Taste of Home

Grilled Summer Vegetable Salad With Minted Couscous

Grilled Summer Vegetable Salad With Minted Couscous (Hl) Recipe By :RECIPE FOR HEALTH SHOW #RHG127
Serving Size : 4

***VEGETABLE SALAD***
1 large zucchini -- sliced 1/4" thick
1 large yellow squash -- sliced 1/4" thick
1 red pepper
1 yellow pepper
1 large tomato --sliced 1/4" thick
1 red onion --sliced 1/4" thick
1 fennel bulb -- cut in half
garlic -- chopped clove
1 pinch cayenne pepper
1 pinch cumin
1 pinch ground coriander
salt and pepper to taste

***COUSCOUS***
2 cups couscous -- cooked
1 bunch chopped fresh mint
1 lime -- juice of
salt and pepper to taste

***VINAIGRETTE***
1 teaspoon nicoise olives -- finely chopped
2 ounces balsamic vinegar
2 ounces extra-virgin olive oil
salt and pepper

Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad.

In a separate bowl mix couscous, mint, lime, salt and pepper.

In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil.

In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves.

Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant