Summer Grilling Go-to Burger Guide

July 1, 2019 | recipes by carole davenport

In SFM's July issue we combined Fourth of July traditions with must-include recipes to your festivities. We knew we needed a deeper dive into the grilling/sliders section, so we've pulled the best burger and slider recipes from the archives and created this special Summer Grilling Go-To Guide. 

Taco Bell Mini Meatballs

Ingredients:

• 1/2 pounds ground beef
• 1/2 pounds ground pork
• 1 egg
• 1/2 cups plain dried bread crumbs
• 3 tablespoons taco seasoning
• 1 (14 ounce) can diced tomatoes with juice
• 2 tablespoons canola oil

Directions:

1. Mix all ingredients together except for the oil. (I always use my hands to mix).
2. Form into 1 1/2” balls.
3. Heat oil in a heavy-bottom skillet, preferably a cast-iron, on medium heat.
4. Place meatballs into the oil using a long-handled spoon.
5. Slowly simmer the meatballs, turning gently and frequently to brown all sides.
6. The meatball is cooked when you slice one open and there is no more pink color to the meat. 

Sweet and Sour Roast Beef Brisket

Ingredients:

• 1 (3 pound) boneless beef chuck roast
• 1 (15 ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 2 tablespoons Worcestershire sauce, or more to taste
• 2 tablespoons cider vinegar
• 1 teaspoon salt

Directions:

1. Heat 3 tablespoon of canola oil in a large skillet (cast iron is my favorite skillet) over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast in a slow cooker.
2. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
3. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
4. Remove roast to a platter or cutting board. Allow to cool slightly. Using a fork in each hand, separate the meat by pulling it apart. 

Make the Most of Your Summer Burger/BBQ Experience:

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