Summer BBQ Time!!

It feels like summer is finally on the way, and the best way to celebrate is putting a burg on the Barbe. This easy hamburger recipe is a sure winner and the chickpea salad is an excellent change for a side dish.  So grab a great bottle of wine (like Villa Teresa, organic) and give a toast to the beginning of BBQ season!

Menu

The Morgan's Magnificent Burg

Chickpea Salad with Feta Cheese

Grilled Baby Potatoes

Corn on the Cob

Magnificent Burg

2 lbs ground beef, lean

1 pkg Lipton onion soup mix

1 beef Bouillon cube, crushed

1 tsp garlic, minced

1 tsp lemon pepper

1/2 tsp salt

1/8 tsp cayenne pepper

Mix ingredients with your hands. Form patties. barbecue to your liking! Serve on a fresh artisan bun with monterrey jack cheese, lettuce, pickles, tomatoes, and your favourite condiments. 

Makes approx. 10 burgs

Chickpea Salad with feta cheese

1/4 cup extra virgin olive oil

1/2 cup red onion, chopped

1 Tbsp minced garlic

2 cans chickpeas, drained and rinsed

1/2 cup minced fresh cilantro

1/2 cup crumbled feta cheese

16 Kalamata olives, pitted and chopped

1/4 cup sliced scallions

Zest and juice of 1 lemon

1-2 serrano chiles, minced

Heat oil in skillet over medium, add onion and garlic. Cook for 3-4 minutes or until softened.  Remove from heat and allow to cool.

Combine chickpeas, cilantro, feta, olives, scallions, lemon, and chiles.  Stir in onions: toss to coat.

Grilled Baby Potatoes

Bag of baby potatoes, quartered

1 yellow and red pepper, diced

margarine or butter

Hy's seasoning salt, generous shake

pepper to taste

Take 2 pieces of tin foil cross wise, butter the foil.

Place potatoes and peppers on top of foil, sprinkle seasoning salt and pepper.

Add a few more Tbsp of butter on top, then close tin foil to make a pouch.

Grill on medium low for 30-35 minutes. Flipping half way through.

Corn on the cob

Tinfoil corn on the cob with butter. Grill 30 minutes on medium low. Serve with salt and more butter!

Healthy alternative to a buttery cob: Avocado Butter!

2 Tbsp of each chopped fresh cilantro, and sliced scallion

1 Tbsp fresh lime juice

1 clove garlic

1/2 tsp salt

1/2 tsp chili powder

1 avocado, pitted and peeled

Pulse cilantro, lime juice, garlic, salt and chili powder in a food processor until combined. 

Add avocado and process until smooth. Transfer to bowl and cover with plastic wrap (press plastic right onto surface of butter). Chill for 30 minutes or overnight.

Enjoy!!