Skip to main content
Report this ad

See also:

Great summertime grilling recipes

Smoked 'N Grilled recipes make summertime grilling easy with Grilled Sunflower Seed Chicken Burgers
Smoked 'N Grilled recipes make summertime grilling easy with Grilled Sunflower Seed Chicken Burgers
Smoked 'N Grilled

Summer is on the way and the grilling's great. Whether you're having friends over for dinner, grilling for the family or enjoying a date night cookout, nothing says summer like lighting up the grill.

Whether you're cooking for two or a crowd, summer grilling season has arrived
Sandy Wallace

Just in time for summer, Smoked 'N Grilled offers grilling recipes for everyone to enjoy.

Grilled Sunflower Seed Chicken Burgers

1 pound ground chicken breast
3 tablespoons dry ranch mix
1 cup sunflower seeds

Mix all three ingredients together and form into 4 patties.

Get a medium hot grill going and place the burgers on the grill. Use a smaller holed screen grill, found in the grill section of most stores, to keep the softer ground chicken from falling through the larger grill openings.

These should only take about 4 or 5 minutes per side. Be careful not to over cook as the leaner chicken can dry out.

Grilled Loaded Burritos

1 lb. lean ground beef
1 (16 oz.) can Refried Beans
3 cups diced boiled potatoes
1 cup diced onion
12 oz. shredded sharp cheddar cheese
10 count package of 10" round flour tortillas
1/4 stick melted butter

1 Tablespoon salt
2 teaspoons chili powder
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon black pepper

Cook your ground beef and drain any excess grease. Pour into a large mixing bowl.

Dice and boil your potatoes. Drain and add these to the ground beef. Now add your diced onions and can of refried beans. Mix thoroughly. Add in the spices, and thoroughly mix again.

Put a generous portion of filling onto a tortilla. Place filling down the center of the tortilla about 1 inch from each end. Place a generous amount of cheese on top of the filling. Fold the ends over and roll up the tortilla. Continue until all 10 are filled.

Get a medium to cool grill going. Melt your butter and put it in a metal container. You can use the rinsed out refried beans can, minus the paper label.

Place the can of butter on the grill off to the side to keep melted. Place a burrito on the grill above the fire with the folded side up. Brush lightly with butter and flip it over. Now repeat this until all are brushed and flipped. You may have to do this a few at a time. Be careful not to burn them. They can burn fast, depending on your fire.

Once browned, brush the top side and flip to brown that side. Once browned on both sides, remove from the grill. Makes 10 burritos.

Grilled Lime Cilantro Chicken Burgers

1 lb. ground chicken breast
1/2 cup fresh chopped cilantro
1/2 cup sharp cheddar cheese
1 Roma tomato, chopped
2 tablespoons taco seasoning mix

Mix all of the ingredients together. Form into 4-5 patties. Finely crush about 1/3 of a bag of the Tostitos Hint of Lime chips. Coat the chicken patties in the crushed Hint of Lime chips. Cook on a medium hot grill until done all the way through, about 3 to 5 minutes per side.

Grilled & Stuffed Bacon Cheeseburgers

1 lb. lean ground beef
1 cup shredded extra sharp cheddar cheese
3/4 cup onions (diced)
4 strips thick cut bacon (fried)
salt & pepper to taste

Fry up your four strips of bacon. Break each of them up into four pieces. Dice your onions and measure out your cheese. Now mix the bacon, onions and cheese together in a bowl and set aside.

Make 8 thin patties from the ground beef. Take 1/4 of your stuffing mixture and pile it on top of one of the thin patties. Lay another thin patty on top and close the edges completely together.

Note: I know it will be difficult to squeeze it all in, but when you bite into this oozing mess, you’ll be glad you worked so meticulously at it.

Put these on a medium hot grill. They won’t take long to cook since the patties themselves are pretty thin. Depending on your grill, cooking time will be about 5 to 10 minutes. Take them off, salt and pepper to taste, and have fun. Makes 4 burgers

Southwestern Flavored Grilled Bison Burgers

1 lb. ground bison
Spice Blend
1/2 teaspoon minced onions
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon lemon pepper
1/4 teaspoon cumin
1/4 teaspoon smoked paprika

Mix all the spices together in a spice shaker.

Mix 2 teaspoons of the spice blend into the ground bison and form it into 4 patties. Now sprinkle both sides of the burgers with a generous helping of the spice blend.

Get yourself a medium hot grill going. Remember that bison is very very lean, so don't over cook them, or they'll get dry and tough.
Hint: Most ground bison bought in the grocery store will most likely be mixed with some fat, but still be careful not to over cook. Nothing better than a nice juicy tender burger.

Grilled Chicken Pops

boneless skinless chicken breasts
taco seasoning
dry ranch dressing
coffee stir sticks
licorice pull aparts
yellow mustard

Pound the chicken breasts out to thin them to the thickness you want. (I went to about 1 inch thick.) Now cut circles out. (I used the top of a 1 cup measuring cup as a guide.)

Coat the surfaces of some of the chicken circles with the taco seasoning, and some with dry ranch dressing. On a medium hot grill, cook the chicken pops until done and remove from the grill.

Now get creative. You can see by the picture how we decorated, but you can certainly get as creative as you like.

Smoked Mapled Beef and Pineapple Kabobs

2 lbs. beef tenderloin
1 large can pineapple chunks

1/4 cup maple syrup
1/8 cup soy sauce
1 teaspoon minced onion
1 teaspoon minced garlic
1 teaspoon lemon pepper

Mix all the marinade ingredients together and set aside.

Cut up the tenderloin into chunks about 2 inches square and place into a sealable bag or container. Add the marinade in with the tenderloin and place in the refrigerator for 3 hours.

Once the meat is fully marinated, skewer the chunks, alternating with a chunk of pineapple until all the tenderloin pieces are skewered. Set aside, outside of the refrigerator, to allow the meat to warm up to room temperature while you prepare your smoker.

Prepare your smoker and maintain a temperature of 230° to 250° F. I used mesquite wood for these, but you can certainly use your favorite wood instead. Mesquite is a nice choice for a strong smoke flavor.

Once the smoker is ready, put the skewers on and close up the smoker. Turn once after about 20 minutes. They should be done and nice and tender after 40 to 50 minutes in the smoker. I took them off when I was getting an internal meat temperature of about 155° F.

Texas Blend Spice Rub

Enjoy this Texas Blend Spice Rub with all of your grilled favorites.

1/2 teaspoon kosher salt
1/4 teaspoon minced onions
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon lemon pepper
1/8 teaspoon cumin
1/8 teaspoon smoked paprika

Mix all the spice rub ingredients together and place in a shaker with big enough holes to accommodate the minced onions. Cover all surfaces of the meat with a light to medium covering of the spice rub and gently rub in.

Add a few side dishes and some fresh fruit and you're ready for a great cookout with family and friends. Make your summer grilling easy with these great grilling recipes from Smoked 'N Grilled.

Report this ad