Three International Spins on a Summer BBQ Classic Have Us Lining Up for Seconds

Santorini Burger

When we say “Greece” we may have you thinking bikinis, but we’re all in for this stunning burger drizzled with a lemon herb dressing and adorned with fire-roasted red pepper, cucumber and feta.

Makes 2 to 4 burgers

Lamb Burgers

• 1½ pounds ground lamb, or 50/50 lamb and beef for a milder flavor
• ½ teaspoon allspice
• 1 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt, plus extra for seasoning patties
• ½ teaspoon white pepper, ground
• 1/8 teaspoon black pepper, ground, plus extra for seasoning patties
• 1 teaspoon onion powder
• ¼ teaspoon nutmeg
• 2 teaspoons garlic powder
• ¼ teaspoon fresh thyme leaves
• ¼ small red onion, diced
• 2 tablespoons dried mint*
• 2 tablespoons fresh oregano, stemmed and finely chopped
• 2 tablespoons ketchup
• 3 cloves minced garlic
• zest of one lemon
• 2 to 4 brioche buns
• Greek Dressing (see recipe)

Thoroughly mix all burger ingredients through lemon zest. Form into equal size patties. Lightly season with salt and pepper on both sides. Cook patties on the upper level of a grill on medium heat until rare. Move to the lower portion of the grill and finish cooking until the burgers are fully cooked with beautiful grill marks. Remove from grill and top each burger with a teaspoon of Greek Dressing.

Brush buns with Greek Dressing and place on grill until lightly marked. Add tapenade, lettuce, cooked burger, feta cheese, roasted red pepper slice, red onion and Cucumber Quick Pickles. Mix mint, oregano and dill with a small amount of Greek Dressing and top each burger.

Greek Dressing

• ¼ cup olive oil
• zest of one lemon
• 1 lemon, juiced and seeded
• 1 clove minced garlic
• ½ teaspoon fresh oregano
• ½ teaspoon fresh mint
• ½ teaspoon fresh dill
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon water

Combine all ingredients with a whisk. Adjust seasoning as desired. Can be made 1 hour before serving or make the day before, omitting herbs; add herbs the day of service.

Toppings

• olive tapenade
• lettuce leaves, trimmed, washed and dried
• feta cheese, sliced or crumbled
• roasted red pepper, jarred, drained
• red onion, thinly sliced
• mint, oregano, dill, cleaned and stemmed

Cucumber Quick Pickles

• ½ teaspoon granulated sugar
• ¼ cup white vinegar
• ½ teaspoon fresh dill fronds
• ¼ teaspoon mustard seed
• 1/8 teaspoon salt
• 1 clove garlic, peeled, minced
• 1 Persian cucumber, thinly sliced

Dissolve sugar in vinegar. Add herbs, spices and cucumber. Mix completely. Chill, covered, for a minimum of 6 hours or overnight.

Indian Summer Burger

This summer go-to is inspired by our favorite curry, served with mouthwatering naan and delicious toppings.

Makes 2 to 4 burgers

Tamarind Ketchup

• 1 tablespoon tamarind paste*, unsweetened
• ¼ cup prepared ketchup
• pinch of salt

Yogurt Sauce

• 1/3 cup Greek yogurt, thinned with 1 to 2 teaspoons water

Curry Burger

• 1 pound ground chicken
• 1 teaspoon ground curry spice blend
• ½ teaspoon salt, plus extra for seasoning patties
• 1/8 teaspoon ground white pepper
• ¼ teaspoon serrano chili, seeded and minced
• ¼ medium white onion, finely diced or grated
• ¼ medium Fuji apple, grated and juice drained
• 3 garlic cloves, peeled and minced
• ¼ teaspoon fresh ginger, peeled and minced
• ¼ teaspoon onion powder
• 1½ tablespoon plain, unsweetened, thick 5% Greek yogurt
• white pepper, ground
• oil, for cooking

Roasted Spinach Chips

• 1 tablespoon vegetable oil
• ¼ cup spinach leaves, cleaned, dried and stemmed
• 1/8 teaspoon salt

Drizzle spinach with a small amount of oil and gently rub into the leaves. Lay on a sheet tray and cook in a 325º oven for 8 to 10 minutes. Leaves should be crisp but not brown. Sprinkle with salt. Reserve.

Toppings

• mango chutney*
• mini naan bread (trim to size if smaller sizes aren’t available)
• butter or curly lettuce leaves
• cilantro leaves
• 1/3 cup chopped peanuts, unsalted
• crispy fried onions*

Make Tamarind Ketchup and Yogurt Sauce. Can be made 5 days before use. Reserve and refrigerate.

Thoroughly mix all burger ingredients except oil. Form into equal size patties. Lightly season with salt. Add a small amount of oil to a saute pan and cook patties until lightly brown on each side but not thoroughly cooked. Finish cooking on a hot grill until cooked throughout. Add a teaspoon of mango chutney to the top of each burger.

Lightly grill naan bread just before serving. Add lettuce, curry burger and extra toppings and condiments/sauces. Serve with Roasted Spinach Chips.

*Found at Indian markets and most specialty markets, or order online.

K-Pop Burger

Enjoy this multi-note meal with just the right amount of heat from gochujang and ginger and a pop from the kimchee and garlic.

Makes 2 to 4 burgers

Beef Burgers

• 1½ pounds of 80/20 ground beef (80% lean, 20% fat)
• salt and pepper
• 4 sesame seed buns
• vegetable oil
• lightly sautéed shishito peppers

Bulgogi Marinade

• 1 medium yellow onion, grated (squeeze out excess juice)
• 2-inch piece fresh ginger, peeled and minced
• 4 cloves garlic, minced
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon granulated sugar
• 1 tablespoon mirin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon ground black pepper
• 2 tablespoons sweet chili sauce
• 1 teaspoon gochujang*

Mix all Bulgogi Marinade ingredients together. Reserve one teaspoon per burger as a finishing sauce. Mix remaining marinade with meat and form into burger patties. Lightly season with salt and pepper. Cook patties on the upper level of a grill on medium heat until rare. Move to the lower portion of the grill and finish cooking until the burgers are fully cooked with beautiful grill marks. Remove from grill and top each burger with a teaspoon of Bulgogi Marinade.

Brush buns with vegetable oil and place on grill until lightly marked. Add Kimchee Secret Sauce to the bottom bun and top with a cooked burger, Kimchee Slaw and the top bun. Serve with cooked shishito peppers and extra kimchee on the side.

Kimchee Secret Sauce

• ¼ cup good-quality mayonnaise
• 4 tablespoons kimchee, drained and finely chopped
• 1 teaspoon kimchee paste*
• 2 cloves minced garlic
• salt and white pepper, to taste

Combine all ingredients. Refrigerate. Can be made 1 day before serving.

Kimchee Slaw

• ½ cup Napa cabbage, shredded
• 2 tablespoons kimchee, minced and drained
• 1 tablespoon kimchee juice
• ½ teaspoon kimchee paste
• 1 small carrot, peeled and thinly sliced or grated
• 1 tablespoon toasted sesame seeds
• 1 bunch cilantro leaves
• salt and white pepper, to taste
• Prep all ingredients the day before service. Combine ingredients up to one hour before serving.

*Found at Asian or specialty markets, or order