Father’s Day is around the corner, the Fourth of July will be here soon, and sunny Saturdays by the pool are sure to be in the near future too. That means barbecue season is upon us. We’ve curated a list of our favorite backyard recipes, that are clean and taste like summer.
Grass Fed Burgers
Burgers on the grill is arguably one of the best smells of summer. This recipe is best using grass fed beef and is served on a lettuce “bun” to cut out gluten and excess carbohydrates.
2 pounds grass fed ground Beef
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Salt and Pepper, to taste
Avocado Oil, if needed
Tomato, thinly sliced
2 heads Iceberg Lettuce
Heat your grill to about 450 degrees. In a large bowl prepare your burger patties. Using your hands combine beef, onion powder, garlic powder, salt and pepper. Roll the mixture into about 10 patties. Place your patties on a grill and cook each side for about 5-7 minutes on each side.
While your burgers cook, heat a skillet over medium high heat. Add avocado oil and sliced onions. Stir frequently and let them cook until golden brown.
Separate your iceberg lettuce leaves. Serve your patties between two leaves and top with your choice of onions, pickles, mayo, mustard, and tomato slices.
Mustard Potato Salad
Potato Salad is a backyard classic. This mayo-free version is bright and herby. The best part, it can be prepared ahead of time.
2 pounds Red Potatoes, sliced
1 tablespoon Sea Salt
1/4 cup Olive Oil
1/3 cup flat-leaf Parsley, chopped
1/3 cup Scallions, sliced
2 tbsp Lemon Juice
2 tsp Dijon Mustard
2 cloves Garlic, minced
Freshly ground black pepper, to taste
3 stalks Celery, chopped
1/4 cup Red Onion
Boil potatoes in a large pot of salted water for about 7 minutes. Pulse olive oil, parsley, scallions, lemon juice, dijon, and garlic in a blender or food processor. Pour your mustard herb mixture onto your potatoes then let the mixture sit and absorb for about 10 minutes, stir a few times. Toss in the celery and red onion. Add salt and pepper to your liking.
Grilled Zucchini Chips
3 tbsp Avocado or Olive Oil
Salt to taste
Slice your zucchini into rounds with a serrated knife, this will create ridges and give it a chip-like appearance. Brush with oil and place on the grill. Cook for about 5 minutes each side or until lightly charred. Remove from the grill and dash with salt while still hot.
Watermelon is an essential element to the backyard barbecue – and for good reason. Watermelons are over 90% water, making it a perfect snack for a hot summer day. Packed with vitamins, minerals, and antioxidants to support your immune system and healthy skin, Watermelon can assist with lymphatic drainage. It has also been associated with a reduced risk of certain cancers due to its high content of lycopene. Lycopene supports heart health by helping to lower blood pressure and reducing the risk of heart disease. The perfect, easy (and healthy) summertime desert!