Toothsome Images / 4th of July Recipes: Stuffed Blue Cheese Burger and more!

06.22.2012

Get those coolers out of storage and head to the Reservation because 4th of July is just around the corner. If you’re like most Americans you’re probably heading to a picnic, party or potluck and need the perfect dish to wow your family and friends.

No one likes being responsible for the untouched Jell-O salad at the end of the table.  To help you shine like the amazing cook you are, we’ve dished up three great recipes that are easy to make and plate lickin’ good. Burgers stuffed with blue cheese, corn salad and juicy salmon teriyaki skewers will make this Independence Day a little brighter, no matter the weather.

The Big Beef Burger Stuffed with Blue Cheese from Grill Everyday

Serves 4

1 1/2 Pounds freshly ground chuck

3 Tablespoons grated yellow onion

1 Tablespoon minced fresh thyme

1 1/2 Teaspoons freshly ground pepper

4 Tablespoons crumbled blue cheese

2 Tablespoons canola oil

4 Sesame-seed hamburger buns, split

4 Lettuce leaves

1 Large tomato, sliced

Mayonnaise

Pickles

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a large bowl, combine the beef, onion, thyme, and pepper and mix thoroughly.  Divide into 4 equal portions and shape each portion into a ball.  Press your thumb into the top of the ball, making a depression about 1 inch deep.  Spoon 1 tablespoon of the cheese into the depression, press the beef over the cheese to enclose it, and shape the ball into a patty 1 inch thick.  Repeat to form 3 more patties.  Refrigerate the patties while the grill heats.

Oil the grill grate.  Brush the burgers on both sides with canola oil.  Place the burgers directly over the hot fire and sear on one side, 4 to 5 minutes.  Turn and sear on the other side until juicy and medium-rare, about 4 minutes more.  Place the buns, cut side down, on the grill to toast during the last minute the burgers are cooking.

Serve the burgers on the toasted buns with the lettuce, tomato, and mayonnaise. Pass the pickles.

Salmon Teriyaki Skewers with Bacon and Pineapple

Makes 20 skewers

½ cup soy sauce
2 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped ginger
1 ½ lbs salmon fillet, skinned and cut into 1-inch cubes salt
½ fresh pineapple, cored, skin removed, cut in half lengthwise, and sliced into 1-inch pieces
10 slices of thick-cut bacon, cut in half crosswise
20 bamboo skewers

In a small saucepan bring soy sauce, mirin, vinegar, brown sugar, and ginger to a boil over medium high heat. Reduce heat and simmer until sauce it thickened and reduced by half, about 10 minutes. Remove from heat and let cool to room temperature. Pour half into a serving dish and reserve the remainder in the pot.

Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Sprinkle salmon liberally with salt. Working one at a time weave a slice of bacon onto bamboo skewer, followed by a piece of pineapple and finishing with a cube of salmon. Repeat with remaining ingredients and skewers. Placing skewers on wire rack as you go.

Brush each skewer with sauce from the saucepan. Bake skewers for 7-10 minutes until bacon is crisp and salmon is cooked through. Serve with the bowl of teriyaki sauce.

Summer Corn Salad with Champagne Vinaigrette and Plum Tomatoes

3 ears corn, shucked and grilled or boiled

6 plum tomatoes, cored and cut into large chunks

1 shallot, minced

2 teaspoons chopped fresh tarragon

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 cups firmly packed arugula leaves, stems removed

Kosher Salt

Freshly ground black pepper

Champagne Vinaigrette for Corn Salad

1 shallot, quartered

1 small clove garlic

1 tablespoon Dijon mustard

2 tablespoons sugar

1/8 teaspoon kosher salt

Dash of freshly ground white pepper

1/2 cup Champagne vinegar

1 1/2 cups canola oil

To make the Champagne Vinaigrette, in a blender or in food processor fitted with a metal blade, process the shallot and garlic until finely minced.  Add the mustard, sugar, salt, pepper, and vinegar.  Process to combine the ingredients thoroughly.  With the machine running, gradually add the oil in a thin, steady stream to form an emulsion.  Taste and adjust the seasoning.

To prepare the salad, cut off the corn kernels from the cobs: working with 1 ear at a time, stand it upright, stem-end down, on a cutting board.  Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut.  Discard the cobs and scoop the kernels into a large bowl.  You should have about 2 cups.

Add the tomatoes, shallot, tarragon, parsley, arugula, and 1/2 cup of the Champagne Vinaigrette to the corn and stir to combine.  Season to taste with salt and pepper.  Let the salad sit at room temperature for about 1 hour before serving.

We’ve got loads of great images to help you with all your Independence Day stock photography needs. Check out Toothsome images for even MORE options.

About the author: Darcie expresses her grand appreciation for gorgeous food, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie


Posted By: AP Studios
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