Take advantage of the summer weather and the break from the hectic, academic year schedule by organizing a barbeque for your friends who are still in town. Grills are available and open to students in Henle Courtyard, Alumni Square and the East Campus Courtyard. For these grills, you’ll need charcoal, a charcoal starter, grilling tools and a place to dump hot coals after grilling. Spread a single layer of coals and ignite. Charcoal takes about 15 minutes to heat, and you’ll know your grill is ready when you see an ashy coating on the coals.
These burgers will undoubtedly become the centerpiece of your cookout. Add dry spices, jalapenos, cheese or bacon to your ground meat mix for your own unique twist on this summer classic.
2 lbs. ground beef
1 egg, beaten
3/4 cup dry bread crumbs
2 tbsp. evaporated milk
2 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
2 cloves garlic, minced
8 hamburger buns
1. Add a second layer of charcoal for high heat.
2. In a large bowl, mix all ingredients using your hands or a large spoon. Form the mixture into eight hamburger patties.
3. Split and lightly toast buns.
4. Lightly oil the grill grate and grill patties for five minutes on each side.
Provide an alternative, equally tantalizing burger for those seeking a lighter, healthier option or your vegetarian guests. Add pesto and arugula to provide a more refined taste.
8 portobello mushroom caps
1/2 cup olive oil
1 cup mayonnaise
Salt and pepper
2 tbsp. prepared pesto
4 tsp. mustard
2 cups baby arugula
1 jar (12 oz.) roasted red peppers
1. Turn on grill and heat to medium-high temperature.
2. Brush mushroom caps with olive oil and sprinkle with salt and pepper. Grill smooth side down until tender (6 to 8 minutes).
3. In a bowl, combine mayonnaise, pesto, mustard, 1/2 tsp. salt and 1/2 tsp. pepper. Spread mixture on buns and split arugula over bottom halves. Top with red peppers and mushroom caps.