My best Memorial Day recipes on the BBQ and off the grill. Creative, inspiring and something for everyone!
Classic recipes with a twist ~
Make delicious homemade food this Memorial Day as we honor those who have died in American wars. As weather warms – the unofficial kick off to summer is here.
Off the Grill- Chicken:
The Ultimate Grilled Burger Wrapped in Lettuces with Onion and Heirloom Tomatoes ~ Homemade Ranch Dressing. Pulse chicken in a food processor, then add vegetables and seasonings for these amazing burgers.
So much better than store-bought! Whisk these ingredients together – for a sauce… add some lemon juice for a dressing
It’s creamy without being heavy, with a good herbal kick and a subtle garlic presence – grated Aged Gouda Cheese makes it special.
Make it into a dressing! ~ Simply add some fresh lemon juice and stir.
Best to make yourself! The most popular store bought one, Hidden Valley Ranch has many processed ingredients you can not pronounce… including monosodium Glutamate ~ yuck!
It’s officially GRILLING SEASON! An EASY Brine Produces Tender and Succulent Chicken with A Zesty Buffalo Hot Sauce Glaze… in 30 minutes!
Simply grill chicken (that has been brushed with oil & smoky paprika or chiles) – then pour over the 5 minute Buffalo Hot Sauce Glaze – a delectable, sweet-savory flavor!
A Hearty & Zesty Marinade adds tons of tang and pungency to Chicken!
Coat chicken with this zesty marinade for 2 hours – a flavor-bomb!
Boneless chicken breast marinades for 2 hours to penetrate the lemony-herbal essence into the meat… then grill to perfection.
Use this chicken to make an awesome salad:
Fennel Salad and Perfect Grilled Chicken with Karen’s Lemon-Oregano Marinade
Packed with Zesty Flavor, Crunchy Texture – a Salad to Savor!
A refreshing mix of Fennel, Vadalia Onions, Fresh Peaches or mango, Local Cucumbers & Perfect Grilled Lemony Marinated Chicken
Fennel has a sweet, mild licorice flavor and imparts a light, bright spring-like quality to foods.
Glorious Flattened Chicken Breasts are bathed in a Zesty & Pungent Peruvian Citrus Marinade and simply grilled. Add lettuces and a raw vegetable salad for a healthy meal.
See my easy method to Butterfly Chicken Breasts!
Korean Gochugaru Marinade combines this bright red chile powder: Gochugaru – a medium-spicy coating to drench chicken prior to grilling with additional garlic & ginger. Finger-Licking Good!
If you like your chicken super-flavorful, good & spicy with an eye catching color – this recipe is for you! Makes enough marinade for 12 servings.
Delicious with Authentic Flavors!
Warm and Zesty Grilled Chicken & Vegetables are bathed in a Flavorful Chile Sauce with portobello mushrooms, red onions, fresh corn and cotija cheese.
The flavor profile of Mulato chiles is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee. MAKE the Mulato Chile Sauce!
Cooked in a cast iron skillet, then quickly whirled in a blender.
Special Homemade Sauce & Glaze:
Seasonal Fresh Rhubarb is blended into a tangy & zesty Barbecue Sauce!
An easy Sauce & Glaze – terrific using on the grill and as a side sauce.
Rhubarb is famously paired with strawberries, yet in this bbq sauce, I’m adding a bit of raspberries. Slather over your favorite proteins off the grill.
Better than store-bought bottled – yes you can make your own BBQ sauce at home! This is the best down-home All American Barbecue Sauce!
Tomato based with natural sweetness form the apricots and smokey heat from pasilla chiles. Spoon over Grilled Chicken – an American BBQ feast
Off the Grill- Fish & Shrimp:
A Restaurant Quality dish. Make delicious Pesto Compound Butter in minutes! Slice and add to just-off-the-grilled local swordfish ~ melts into a dreamy sauce. Slow Roasted Vegetables soften and are intensely sweet, adds a pop of color.
A rare but delicious delicacy – Pumpkin Swordfish is in season (well, kind of) and it’s the best swordfish you ever ate!
With a gorgeous “pumpkin” color ~ it’s a sweeter variety that is more buttery in flavor with a juicy texture.
YES can make this recipe with any swordfish, or firm white fish.
The vibrant Green Sauce is made by blending fresh herbs and Indian seasonings, then heating it so the flavors pop – and adding coconut milk for a creamy consistency… it’s so delicious!
A delicious Modern Creole Tartar Sauce loaded with veggies and flavor! Endless serving options… I love it over grilled salmon, crab cakes and shrimp.
A tasty, tangy and spicy tartar sauce with personality. Loaded with colorful textures and flavors – yum!
A bonanza of health! Roasted Salmon is served on top of an antioxidant salad with a fabulous Minty Lime Dressing.
Spring Salmon Brochette Salad with Toasted Quinoa and Pistachios – Minted Lime Dressing ~ Roasted brochette, here served with the salad on the side.
Marinated and Barbequed Grilled Fresh Local Redfish is adorned with a simple Red Pepper Coulis and topped with Summer Herbs. Simply Delicious and Healthy!
Make the Red Pepper Coulis ahead of time and dinner is ready in a snap! Marinated Fish will cook quickly in a fish grill basket – The basket holds the fish tightly – and can turn over EASILY!!! (Use any firm white fish too)
A Quick Healthy Spring-Summer Meal Served Hot Off the Grill. Make the Zesty Gingery-Miso Dressing ahead for a speedy recipe. Pineapple is wonderful grilled and adds natural sweetness to the dish.
Grilling is a simple way in the summer to get dinner on the table in lightning speed.
Make the dressing ahead of time, then grill marinated shrimp and basted pineapple until charred and combine the two with my zesty Gingery-Miso Dressing for a healthy meal.
Skewered Shrimp and subtly spicy Spanish Padrón Peppers are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa.
Everyone loves Shishito Peppers – – Padróns are similar to their cousin with a smokey, earthy flavor, Shishito peppers, an East Asian variety are somewhat mild, and just a tad thinner in size.
Either one is great for skewering with the shrimp!
Fabulous Sides (Vegetarian):
Tastes like the best homemade baked beans but better! More easily digested than all beans!
No barbecue feast or picnic is complete without them!
Vegan, Vegetarian & Gluten Free. Make ahead of time, these will last for a week refrigerated.
A smoking hot grill makes the most delicious pizza! The crispy crust lies underneath a garden-fresh tomato “raw sauce.” Top with cooked sliced garlic, cherry tomatoes, fresh mozzarella and basil leaves … the possibilities are endless!
See Recipe: Karen’s Perfect Pizza Dough
A light and zesty potato salad perfect to serve outdoors with your favorite Bar-B-Que favorites. It’s Memorial Day Weekend- lighten up your repertoire!
Pack in the flavor with my Lemon Thyme Dressing bursting with freshness and a zesty essence, grainy mustard adds crunch and flavor.
These steamed potatoes are naturally bright purple and team brilliantly with Olives, Scallions and Parsley with this Zesty Preserved Lemon Vinaigrette.
This potato salad has a definite Moroccan-vibe!
See Recipe: Preserved Meyer Lemon Vinaigrette and How to Use It
Or use any Zesty Vinaigrette: Salad Dressings & Vinaigrettes
Zucchini & Summer Squash off the grill get jazzed-up with these Japanese inspired flavors. Served and layered with a flavorful Miso Glaze and Cashew Crema. Vegan. Assertive& mellow flavors with added crunch.
Basted corn with Tomato-Basil Butter is bursting flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired.
Grilling corn in its husk keeps the corn kernels pump and juicy, while imparting a gentle smokey essence.
Serve this one warm or cold – a great addition to your celebration. I find Thai Basil at my local Asian Market.
The flavor has a pronounced licorice essence and a little spicy kick. So many uses – see my list. Find this wonderful variety at farmers’ markets. Makes a delicious and unique pesto!
Gotta give me some Great Cornbread!
Crispy on the exterior, tender inside – this skillet cornbread is big on flavor! Additions include Jalapeños, Poblano Chiles, Chives and Fresh Corn. Gluten Free.
Also See my oven baked cornbread: “Karen’s Cornbread”
Salads:
Crispy Romaine with a smoky essence cooks quickly on the grill– topped with Farm Fresh Veggies, Lemony Tahini Dressing and Garlic Sourdough Toasted Breadcrumbs
The abundance of COLORFUL, CRUNCHY vegetables makes this my favorite new side-salad!
The best coleslaw ever!! Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.
A Light and Flavorful Blender Dressing with a Gorgeous Green Hue!
Uses Four Fresh Herbs; Thai Basil, Mint, Parsley & Dill
I think it is a good time to create a recipe that is simple, comes together in minutes and shows off beautiful Spring herbs and alliums (chives, onions & scallions.)
A edge salad alway looks inviting – make the dressing ahead of time and have fun garnishing the salad.
Something Sweet:
Tender & Flaky Buttermilk Shortcakes are Split and Piled with Rhubarb and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert.
The perfect ending to your Memorial Day Celebration – or anytime Strawberries and Blueberries are in season!
See my RECIPE INDEX to find all my recipes!
Enjoy Memorial Day!
Karen
Lettuce Wrapped Chicken Burger with Zesty Ranch
Ingredients
- 2 pounds chicken tenderloins, tendons removed ( I use organic)
- 2 teaspoons fresh garlic, peeled and finely grated (or minced)
- 3 tablespoons fresh oregano, cleaned, dried and chopped
- 1/2 cup zucchini, cleaned, grated (not packed)
- 2 tablespoons quinoa flakes, or ground oats
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon sea salt, or more to tasre
- 1/4 teaspoon freshly cracked black pepper
Toppings:
- 3 tablespoons roasted red peppers, small chop
- 12 slices heirloom tomatoes, try different varieties, 1/3″ thick
- 6 slices vidalia onion, 1/3″ thick
- 6 large boston lettuce leaves, cleaned and dried
- 6 large radicchio leaves, cleaned and dried
- 6 tablespoons Homemade Zesty Ranch Sauce & Dressing, see recipe
Instructions
Grind the Chicken for the Burgers:
- Clean and dry the tenderloins (white tough tendons removed with a small knife.) Add to a food processor – pulse to "grind" – 6 times until finely chopped, but not minced. Place in a large bowl.Yes, you could use pre-ground chicken, although will not have the same taste or texture. Using tenderloin "white meat" does make a tender and flavorful burger!
Mix Ingredients Together:
- To the bowl, add the next 8 seasonings – garlic through roasted peppers. Stir well to blend with a large fork. Refrigerate, covered until ready to use.
- Form 6 patties and place them on a waxed paper lined pan to hold. (Can freeze some of the patties if you wish for another time.)
Time to Grill:
- Set grill to high heat, brush with neutral oil. When good and hot, brush the tops of the burgers with a little oil, and place them oiled side down on the hot grill. Cook until strong grill marks form, turn over with a metal spatula, turn down to medium heat. Cook until firm and done, about 15 minutes total. Should be cooked through and juicy. Remove the waxed paper, add burgers to the tray.
To Serve:
- Lay radicchio leaves inside Boston lettuce leaves – make 6 piles. To each: top with an onion slice (will not get the lettuces soggy), add a warm chicken burger, one tablespoon of ranch sauce and the tomato slices on top.
- Easy to eat!: Pick up burger wrapping it with the lettuce leaves.
- Serve extra Ranch Sauce on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just what I needed, some inspiring recipes for my next cook out!
So many to make. Chicken burgers look wonderful. Any ground chicken you recommend?
And will make the zesty ranch!
Hi Carmin – thanks for your thoughts!
I do not love ground chicken in supermarkets. Nearly one-third of ground chicken may contain dangerous salmonella, a new Consumer Reports investigation shows.
I find it quite simple to grind chicken tenderloins in a food processor, and the flavor is incomparable. I am always weary of how long has the ground chicken been sitting in the package. Hope you enjoy the Chicken Burger & Ranch sauce! 😀Karen