Eating outdoors shouldn’t be difficult and certainly shouldn’t be fussy. Keeping it easy is half the fun. Simply light the grill, set the table, turn up the music, and chill the drinks. My favorite grilled food is a delicious burger cooked over an open flame with all the toppings. Nothing too difficult, nothing too fussy!

I’m a purist, so for me the tastiest hamburgers are made from a flavorful cut of ground sirloin with salt and pepper sprinkled on the outside just before they hit the grill. I’ve also had burgers made from a combination of meats, and sometimes I’m in the mood to mix things up a bit - I love a burger made from equal parts ground chuck, sirloin, and pork sausage - makes a tasty burger. It’s personal; try them both so you can decide which your favorite is. To make sure you never get bored, shake it up a bit and take your burger from drab to fab; just keep changing the seasonings, the garnishes, and the condiments. To make gourmet burgers, add delicious cheeses, mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, crispy bacon, sliced onions, tomatoes, sautéed mushrooms, and even brioche or wheat bread instead of the typical hamburger bun. Wash it down with some cold ginger beer mixed with either 7-Up or ginger ale, or mix equal parts ginger beer with regular beer…it’s cool and refreshing on the palate.

To make the best burgers, prep the grill properly so they cook perfectly. Before placing your meat on the grill when the grate is hot, clean it with a stiff wire brush and use a folded paper towel to coat the grill with oil. The oil will stop the burgers from sticking and falling apart when they’re turned. On the barbecue, sear the burger on high heat directly over the flame, on both sides. Move the burger away from the direct heat by placing on a higher shelf and continue cooking for an additional 3 - 5 minutes per side, depending on the thickness and desired doneness. Just before you’re done cooking the burgers, place the bread on the grill for a light toasting. When the bread is done and your burgers are ready, remove them from the heat, add your toppings, and enjoy.

Never use paper or disposable plastic cups or plates. Even when picnicking, lightweight plastic ware is available, and comes in fantastic colors and designs.

Other Beef Recipes

Beef Stew over Orzo
Braised Short Ribs
Filet Mignon Rolled in Pepper
Homemade Meatloaf
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup
Argentina Flank Steak
Chicago Steak