Plus, some perfect recipes to make!
Few holidays invite summer flavors like the Fourth of July. A perfect opportunity to fire up the grill, pour some cold drinks and enjoy a relaxed gathering with friends. As you’re planning, here are some easy tips to ensure that your celebration is as memorable as possible:
But really, the star of your cookout should be the menu. Need some inspiration? We’ve got you! Here are a few recipes that are sure to please the crowd when hosting your ultimate 4th of July fete.
What’s a 4th of July barbecue without a tantalizing burger? This year, put a tasty spin on the all-American classic with this Smash Burger recipe from the Park City Culinary Institute.
Smash Burgers With Onions & Special Sauce
Ingredients
- 1 pound ground beef(80% lean, 20% fat)
- Salt and freshly ground black pepper
- 8 slices American cheese
- 4 hamburger buns, toasted
- 1 large onion, sliced into paper thin slices with a mandoline
- 1/3 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon finely diced onion
- 1 teaspoon red wine vinegar
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- Dash of hot sauce (optional)
- Lettuce (for serving)
- Thinly sliced pickles (for serving)
Instructions
- Prepare the onions. Using a mandoline, slice the onions into paper-thin slices. Place into a little pile and sprinkle with a pinch of salt. Set aside until ready to cook the burgers.
- Make the special sauce. In a medium bowl, whisk together the mayonnaise, ketchup, dill relish, onion, red wine vinegar, mustard powder, paprika, salt, and pepper. Add a dash of hot sauce, if you’d like.
- Divide and form the ground beef into 8 equal, 2 ounce portions. Shape each portion into about 2-inch balls. Season each ball with salt and black pepper.
- Butter the buns, and prepare to toast while the burgers are cooking.
- Prep the lettuce by slicing thinly. Drain the pickles.
- Preheat a griddle, cast iron skillet, or large stainless steel pan over medium-high heat. Drizzle a layer of canola oil over the surface to prevent the burgers from sticking.
- It’s smash time! Once the pan is hot, add half the onions and cook until they begin to sizzle. Then, arrange the onions into 4 little piles in the hot pan. Place a burger ball on each onion pile in the skillet and immediately smash with a burger press or spatula until flattened to about 1/4-inch thick. Cook quickly for 2 minutes per side (set a timer, they cook quickly!). Flip and add a slice of American cheese and cook for 2 more minutes. The thinner edges will become wonderfully crispy. Remove from the pan. After the first batch is cooked, repeat step 7 with the remaining four burger balls.
- Meanwhile, toast the buns on the grill or by broiling until just golden brown.
- Assemble the smash burgers. Serve these delicious burgers as a single or double stack on a toasted bun with pickles, lettuce, caramelized onions, and special sauce.
- Serve and enjoy the mouthwatering combination of crispy, juicy, and savory flavors!
Of course, no barbecue is complete without mouthwatering sides. If you’re looking for a salad that’s fresh, bright, and leaves the beaten path behind, whip up this super-easy Watermelon, Cucumber, and Feta salad from Mountain Town Olive Oil Co.
Watermelon, Cucumber, and Feta Salad
Ingredients
- 1/2 watermelon peeled & cubed
- 2 cups english or persian cucumber diced
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/2 cup crumbled feta cheese
- 2 tbsp MTOO Persian Lime Olive Oil
- 2 tbsp MTOO Lemongrass Mint Balsamic
- salt and pepper to taste
Instructions
- In a large bowl, combine chopped watermelon, cucumber, feta and fresh herbs
- Add the oil and vinegar to taste
Finally, no true Fourth of July celebration is complete without a signature sippable. This delightful martini from Cast & Cut is festive and refreshing!
Cast & Cut’s Framboise Martini
Ingredients
- 1 1/2 ounces vodka
- 1 1/2 ounces cold-pressed pineapple juice
- 3/4 ounce lime juice
- 1 1/2 ounces house-made raspberry coulis
- Dried pineapple wheel andraspberries, for garnish
Instructions
- Begin by filling a shaker with ice, then add all the ingredients.
- Shake vigorously for 5 seconds.
- Double-strain the contents into a coupe glass.
- Finish by garnishing the drink with a dried pineapple wheel and raspberries.
- For the Raspberry Coulis: 3 cups raspberries, 1 1/2 cups water, 1 cup sugar — Add all ingredients to a saucepot over medium heat and stir until fully combined. Gently press down on the raspberries to release their juices. Slowly bring the mixture to a boil (being careful not to let it boil over). Once boiling, reduce the heat to a simmer and let it cook for 20 minutes. Remove from heat and strain the mixture through a fine strainer to remove any solids. Transfer the strained liquid into a bottle and refrigerate. Store for up to 2 weeks.
