Try These Recipes at Your 4th of July Barbecue

Want a burst of flavor to go with your fireworks? Try these delicious entrees for your 4th of July barbecue.

Danny Corsun’s Veggie Burgers take a bit of effort, but, according to Corsun, are totally worth it. 

“The key is to remove much of the moisture from the roasted veggies and tofu to gain a burger-like consistency once they are processed,” Corsun, founder of Culinary Judaics Academy,  told the Journal. “Your vegetarian/vegan July 4th guests will thank you.”

CJA’s Heart Healthy Veggie Burgers

1/2 lb sliced baby portobello or cremini mushrooms
1 large vidalia onion, finely diced
1/2 cup sundried tomatoes
2 cloves of garlic, finely diced
(or substitute garlic powder)
1 16 oz can of drained kidney beans
1 16 oz can of drained chickpeas
2 tablespoons tomato paste
1 cup of grated parmesan cheese (can omit if going dairy-free)
1/4 cup of your favorite teriyaki sauce (or substitute ketchup)
1 egg
1/2 cup of breadcrumbs (panko works)
1 tsp dry basil
1 tsp dry oregano
1/2 tsp cajun/blackening seasoning
salt and pepper to taste
4 Tbsp of olive oil
4 ounces extra-firm tofu, drained and cubed
1/2 cup cooked and seasoned couscous or brown rice
2 scallions

Heat oven to 425°F.
Cube tofu and pat dry with a paper towel. Arrange on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with two tablespoons oil and salt and pepper. Transfer to the oven. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes.
On a second rimmed baking sheet, toss beans and onions with two tablespoons of oil, basil, oregano and blackening seasoning with salt and pepper to taste. Then spread the mixture into one layer. Transfer the baking sheet to the oven. Roast bean mixture, tossing occasionally, until beans begin to split and onions are tender, about 12 minutes.
Let everything cool.
Place cooled bean and onion mixture in a food processor and pulse until coarsely ground. Add cooled mushrooms and tofu, as well as sundried tomatoes, and pulse until combined. Remove from the processor into a large bowl.
Mix in panko, cheese, eggs, scallions, garlic, tomato paste, ketchup/teriyaki sauce and 3/4 teaspoon of salt and pepper. Then add in couscous or rice. Combine.
Let chill in the refrigerator for at least 30 min to 2 hours; can store for up to 5 days.
When you are ready to make the burgers, divide the mixture into six equal portions; form into patties about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you very lightly press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat.

Tip: If you find that the consistency of your burgers can’t stand up to direct grilling, you can also cook these on the grill on a sheet pan (spray with non-stick spray first), or in your kitchen on a grill pan/skillet over medium heat. Serve with a toasted bun along with the usual ketchup, mustard, relish/pickles and fries. Enjoy!

Rima Kleiner, MS, RD and blogger at Dish on Fish, says she and her family love her Lemon-Pepper Salmon Burgers because they are “super-easy to whip up” when using pouched or canned salmon. 

“Plus, salmon is loaded with heart-healthy omega-3’s, which you miss out on with beef burgers,” Kleiner told the Journal.

Lemon-Pepper Salmon Burgers

Time: 30 minutes; 4 servings

4 (2.5 oz) pouches lemon-pepper salmon
2 tsp dijon mustard
1 tsp olive oil mayonnaise
1 egg
½ cup panko plus 1 tbsp panko (use gluten-free panko for GF salmon burgers)
Juice and zest of ½ lemon
1 tsp dried dill weed
Dash of cayenne pepper
Salt and ground black pepper to taste
Olive oil for sautéing

1. Mix all ingredients – except for the one tablespoon panko and the olive oil – in a medium bowl until well combined. Form mixture into 4 equal-sized salmon burger patties and place patties on a plate lined with parchment paper. Top the patties with half of the reserved panko (1/2 tbsp.), cover them with foil and refrigerate for at least 15 minutes.
2. Heat olive oil in a sauté pan over medium heat. Place salmon burger patties, panko side down in the pan. Sprinkle the remaining ½ tbsp of reserved panko evenly over patties. Sauté patties for about 4-5 minutes on each side, until they’re golden.

For a unique Asian-inspired kebab with a Middle Eastern twist, try “MasterChef Israel” winner Tom Aviv’s TukTuk Kebab, which he serves at his Miami’s restaurant, Branja. 

Aviv combines Thai flavors, such as ginger, cilantro and lemongrass, with an Egyptian du’ah spice mix made with freshly roasted sesame seeds, cumin, coriander, anise and peppercorns. These spices are then mixed with coarsely minced beef. 

“The kebabs are structured around a lemongrass skewer and coated with a sweet tamarind glaze before they are grilled to perfection,” Chef Aviv told the Journal. 

TukTuk Kebab

Serves 1-2

1lb coarsely minced beef
1 tsp sesame seeds
1 tsp cumin
1 tsp coriander
1 tsp anise seeds
1/2 tsp ground black pepper
2 oz fresh ginger, peeled and minced
2 oz lemongrass, minced
2 oz cilantro, minced
1 tsp salt or to taste

Add all the ingredients to the minced beef and mix well by hand.
Form long kebabs and stick a wooden or a metal skewer through the middle.
Cook on an open-fire grill, flat top or in the oven at 350˚ F for around 10-15 minutes, until cooked through.

Sauce
4 oz tamarind paste
4 oz vegetable stock
2 oz sugar

Place in a pot and bring to a boil over medium-high heat. Boil until a glaze texture is achieved, 3-5 minutes.

“Living in Southern California, grilling is year round in our household. When it is hot and I don’t want to turn on the oven, this delicious recipe is a no-brainer.”
– Debbie Kornberg

“Living in Southern California, grilling is year round in our household,” Debbie Kornberg, chef, owner of SPICE + LEAF and cooking teacher, told the Journal. 

Her Barbequed Kebab Spiced Chicken recipe is quick and easy, whether you are making it for the 4th of July or any summer day. 

“When it is hot and I don’t want to turn on the oven, this delicious recipe is a no-brainer,” she said. 

Kebab Spiced Barbequed Chicken By Debbie Kornberg

Serves 4

4 pieces of chicken (you can use either a boneless breast of your favorite cut
of chicken on the bone; either with or without skin)
2 Tbsp olive oil (recommend SPICE + LEAF Galili Olive Oil)
2 Tbsp SPICE + LEAF Kebab Blend
Cooking spray
BBQ Sauce (use your favorite.)

Preheat BBQ to 450°F.
Place chicken in a bowl and completely coat with olive oil and Kebab Blend.
Once the grill is hot, carefully spray it with cooking oil so the chicken will not stick to the grill.
Place chicken skin side down. Grill for 5 – 7 minutes and then flip to the other side. After flipping chicken, baste chicken with BBQ sauce. Cook for another 7 – 10 minutes.
Baste chicken again with BBQ sauce. Continue cooking, flipping chicken and basting it until the chicken has an internal temperature of 165 degrees.
It is recommended to use a digital meat thermometer that will give you an instant read. This will help ensure the chicken is cooked all the way through.
Once chicken is cooked all the way through and not pink on the inside, it is ready to be served.

Happy 4th of July!