10 Memorial Day Cookout Recipes for an Easy Backyard Menu

Ingredients

• 1½ lb ground beef, divided into 12 balls
• 6 soft burger buns
• 6 cheese slices
• Salt and black pepper
• Lettuce, tomato, onion and pickles

Method

1. Heat a cast-iron skillet or griddle until very hot.
2. Place two beef balls on the surface and firmly smash each into a thin patty.
3. Season, cook for 2 minutes, flip, add cheese and cook 1 minute more.
4. Stack two patties in each toasted bun with your favorite toppings.

Ingredients

• 3 lb chicken drumsticks
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¾ cup barbecue sauce

Method

1. Mix the sugar, paprika, garlic powder, salt and pepper; coat the chicken.
2. Grill over medium heat with the lid closed, turning every 8 minutes.
3. Brush with sauce for the last 8 minutes of cooking.
4. Rest for 5 minutes before serving.

Ingredients

• 6 ears corn, husks removed
• 4 tbsp softened butter
• Zest and juice of 1 lime
• ½ tsp chili powder
• Chopped cilantro and salt

Method

1. Mix butter with lime zest, chili powder and a pinch of salt.
2. Grill corn over medium-high heat, turning often, until lightly charred.
3. Brush with chili-lime butter and squeeze fresh lime juice over the top.
4. Finish with cilantro and serve warm.

Ingredients

• 2 lb baby potatoes
• ⅔ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp whole-grain mustard
• ½ cup diced celery
• ¼ cup chopped dill pickles

Method

1. Boil potatoes in salted water until tender; cool slightly and cut into bite-size pieces.
2. Whisk mayonnaise, both mustards, pickle brine, salt and pepper.
3. Fold in potatoes, celery and pickles.
4. Refrigerate at least 1 hour, then garnish with herbs before serving.

Ingredients

• 1 lb green beans, trimmed
• 1 pint cherry tomatoes
• ⅓ cup crumbled feta
• 2 tbsp olive oil
• 1 lemon
• Fresh basil

Method

1. Toss beans with olive oil, salt and pepper.
2. Grill in a basket or grill pan until tender with a few dark spots.
3. Combine with halved tomatoes, feta, basil, lemon juice and a drizzle of olive oil.
4. Serve at room temperature.

Ingredients

• 2 cans baked beans
• ½ cup barbecue sauce
• 2 tbsp maple syrup
• ½ small onion, finely diced
• ½ tsp smoked paprika

Method

1. Stir all ingredients together in a foil pan or oven-safe dish.
2. Cook on the cooler side of the grill, covered, for 25 to 30 minutes.
3. Stir once halfway through until hot and thickened.
4. Top with sliced green onion if you like.

Ingredients

• 2 lb boneless chicken, cubed
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, grated
• 1 tsp dried oregano
• Bell pepper and red onion chunks

Method

1. Marinate chicken with oil, lemon, garlic, oregano, salt and pepper.
2. Thread chicken, peppers and onion on soaked skewers.
3. Grill over medium-high heat, turning, until cooked through and charred at the edges.
4. Rest briefly before serving.

Ingredients

• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 8 oz mushrooms, halved
• 3 tbsp melted butter or olive oil
• 1 garlic clove, minced
• Italian herbs, salt and pepper

Method

1. Divide vegetables among six sheets of heavy-duty foil.
2. Drizzle with garlic butter and sprinkle with herbs.
3. Seal the packets tightly.
4. Grill over medium heat for 16 to 18 minutes, carefully opening one packet to check tenderness.

Ingredients

• 5 cups watermelon cubes
• 1 cup strawberries, sliced
• 1 cup blueberries
• Juice of 1 lime
• 2 tbsp chopped fresh mint

Method

1. Combine watermelon, strawberries and blueberries in a large bowl.
2. Add lime juice and mint just before serving.
3. Toss gently to avoid breaking the fruit.
4. Keep chilled until guests are ready for dessert.

Ingredients

• 1 prepared pound cake, cubed
• 3 cups strawberries, sliced
• 1 tbsp sugar
• 2 cups whipped cream
• Fresh mint, optional

Method

1. Toss strawberries with sugar and let them sit for 10 minutes.
2. Layer pound cake, berries and whipped cream in small clear cups.
3. Repeat the layers once.
4. Chill until serving and finish with a small mint leaf if desired.