We took a look at three bestselling recipe books that fans who are focused on grilling can look to for interesting recipes to help fire up their appetites. Sharon Kelly Roth, public relations director for Books & Co., said these books have continued to be popular because of a tasty combination of recipes and helpful tips.
“The Book of Burgers” by Rachael Ray ($24.99, Atria Books)
Number of recipes: 200
Rachael Ray goes beyond the humble burger with recipes exploring new takes on sliders, “sloppies,” sides and burgers made with every kind of protein and vegetable you can imagine. The last section of the book highlights recipes from other chefs, including Bobby Flay and Cleveland Chef Michael Symon (B Spot Burgers, www.bspotburgers.com). His Yo Burger with spicy ketchup, pickled red onions, fontina cheese and crisp salami sounds like a mouthful. The end of the book includes more than 30 pages devoted to sides and sauces. If you’re a burger and sandwich eater, this is your book.
Examples of interesting recipes: Cuban Patty Melts with Yellow Mustard Slaw, Shepherd’s Pie Burgers, Curried Turkey Burgers, Gyro Burger, Sicilian-style swordfish Burger.
“Char-Broil’s America Grills!” by Creative Homeowner ($24.95, Planet Friendly Publishing)
Number of recipes: 222
Packed with full-page photos — one for each recipe — this title offers flavorful recipes from appetizers through desserts. The book features a breakdown of cooking times for various proteins that could come in handy.
Examples of interesting recipes: Cajun Meatloaf Muffins, Grilled Melon Salad, Frittata, Mojito-Mopped Pulled Pork, Lamb Chops with Toasted Cumin and Rosemary, Pacific Rim Chicken Burgers with Ginger Mayo, Cilantro-Pesto Snapper with Red Pepper Sauce, Nectarine Pizza with Goat Cheese and Thyme.
“Weber’s Way To Grill” by Jamie Purviance ($24.95, Sunset Publishing)
Number of recipes: 160-plus
For those in search of a grilling bible, look no further. “Weber’s Way to Grill” is a technical wonder from the company that knows grilling better than almost anyone else. It’s all about technique and with more than 1,100 step-by-step photos, you’ll learn things you probably have never heard. That’s true for anyone that picks it up, from newbie to master grillers.
Interesting recipes: Rib-eye steaks with Espresso-Chile Rub, Tri-tip Roast with Orange Barbecue Sauce, Pork Burgers with Apple-Tarragon Slaw, Tandori Chicken Breasts with Mango-Mint Chutney, Scallops with Grill-Roasted Tomato Sauce, Grill-Roasted Beet Salad with Pepitas and Feta, Fire-roasted Strawberries.
Recipe
Here’s a different recipe for grilling this summer from “The Book of Burger” by Rachael Ray.
Bloody Mary Cheeseburgers
Serves 4
Burger ingredients:
1½ pounds ground beef
2 tablespoons worcestershire sauce
2 tablespoons horseradish
1 tablespoon Tabasco sauce
Small handful of celery tops and leaves, finely chopped
¼ cup ketchup or chili sauce
½ cup cracker crumbs or breadcrumbs
1 egg yolk, lightly beaten
Kosher salt and coarse ground pepper
1 tablespoon extra-virgin olive oil
4 slices sharp cheddar cheese
Sauce ingredients:
¾ cup ketchup
1 tablespoon horseradish
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Tabasco sauce
2 tablespoons minced celery
Coarse ground pepper
Instructions:
Heat a large skillet over medium-high heat. In a large bowl, combine the beef, worcestershire sauce, horseradish, Tabasco, celery, ketchup or chili sauce, breadcrumbs and egg yolk. Season with salt and pepper. Patty the meat. Add olive oil to hot skillet. Cook the burgers. Top the burgers with cheese for the last two minutes of cooking. Mix all incredients of the sauce in a separate bowl. Place the burgers on a roll that’s been split and toasted and top with the sauce.
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