Move over plain ol' burgers and dogs! This firecracker Fourth of July menu is sure to elicit more ooh's and ahh's than even the best holiday sparklers. Independence Day is the perfect time to grill out on your Big Green Egg, and these recipes are a sure-fire way to declare your independence from plain to patriotic in a flash!
BACON CHEESEBURGER HOT DOGS
You'll need 8 hot dogs, buns, ketchup and mustard to drizzle, chopped fresh parsley, cheeseburger mixture (recipe below), white cheddar cheese sauce (recipe also below)
Cheeseburger Mixture: Cook 6 strips of bacon, diced (on your grill's side burner or on your stovetop), then blot on paper towels. In the bacon skillet, brown 1 lb ground beef until cooked through, and drain. Lower heat and add bacon back in, and also 1 14-ounce diced tomatoes, well-drained, and 1 1/2 cup grated cheddar cheese, and salt and pepper to taste. Stir and heat just until cheese melts, cover and keep warm.
White cheddar cheese sauce: Melt 2 tbsp butter in a small saucepan, over medium heat, then whisk in 2 tbsp flour about a minute, until golden. Whisk in 1 1/2 cup milk, and cook 3-4 minutes. Remove from heat. Stir in 1 1/2 cups grated white cheddar cheese and stir until melted. Season with a pinch of cayenne pepper and salt and pepper to taste. Cover and keep warm.
Preheat Big Green Egg to 425 degrees. Grill hot dogs for two minutes on each side. Remove from grill and place each hot dog on a bun, on a large serving platter, all side by side. Top each with cheeseburger mixture, then spoon the cheese sauce across. Drizzle with ketchup and mustard and sprinkle fresh parsley on top.
MUSHROOM SWISS STUFFED BURGERS
Start with 80/20 ground beef, and make patties thin, as there are going to be two of them together when you are finished assembling. Take one patty, layer on a slice of swiss cheese and a slice of portobello mushroom, then layer on the other patty and with your hands, pat together and roll until the two patties are one. When you are finished putting all the patties together, season each with a sprinkle of salt and pepper and garlic powder. Grill on your Big Green Egg for 5 to 6 minutes per side at 400 degrees.
GRILLED SUMMER FRUIT COBBLER
Preheat the grill to 375 degrees. Grease a medium-sized cast iron skillet.
In a medium bowl, whisk 1 cup flour, 1/4 cup sugar, and 2 tsp baking powder together. Mix in 1/2 cup milk and 1/4 cup vegetable oil.
In a separate bowl, toss together 1 1/2 pounds peaches, sliced and 1 cup mixed berries with 1 tbsp flour and 2 tbsp sugar.
Spoon fruit into the skillet, then dollop dough over fruit in big spoonfuls. Sprinkle with a bit more sugar and cover with foil. Grill until the juices are bubbling, about 2 to 5 minutes. Remove the foil then grill until golden, about 15 more minutes. Let cool before serving. Serve with ice cream.
These 4th of July recipes are a great way to let your freedom ring from the same ol' burgers and dogs menu! Happy Independence Day, everyone!