Burger Friendly Side-Dishes? Sizzle King's Got You Covered
Is there anything better than inviting family and friends over for some fresh grilled burgers in the backyard? That’s as American as it gets; the sounds of sizzles and filling the air with aromas wafting off the grill…and menu planning for the perfect tailgate party or family gathering.
Sure, traditional barbeque fare is great – sizzling burgers and fries, hot dogs and beans, steaks and baked potatoes – mmmm, yummy! But wouldn’t it be nice to treat your guests to some exciting new taste treats? What better than to have scrumptious side dishes cooked right on the grill to compliment your Sizzle King burgers?
Get creative (and healthy) with your recipes for side dishes and grilled treats. Here are just a few that would be great with the Sizzle King family of premium blended burgers and meat patties. And what is really great, is that Sizzle King burgers won’t ‘break the bank’ when you have a lot of people to feed.
Coconut Grilled Corn with Sesame Soy Butter
Ingredients:
4 ears of sweet corn in the husk
1 cup unsweetened flaked coconut
For the sesame soy butter baste
8 tablespoons (1 stick) unsalted butter
2 tablespoons toasted sesame seeds
2 cloves garlic, minced
2 scallions (white and green parts), finely chopped
2 tablespoons soy sauce
½ teaspoon freshly ground black
pepper to taste
Directions:
Step 1: Husk the corn, stripping the husks back as though you were peeling a banana, leaving husks attached at the base. Tie the husks back below the corn to make a handle, using a strip of husk or a string. (Alternatively, strip off the husks altogether and impale the grilled corn on sturdy wooden skewers or chopsticks.)
Step 2: Make the sesame soy butter baste: Melt the butter in a saucepan over medium heat. Add the sesame seeds, garlic, and scallions and cook until the garlic and scallions just begin to brown, 3 minutes. Stir in the soy sauce and pepper. Simmer for 1 minute.
Step 3: Set up your grill for direct grilling and preheat to high.
Step 4: Lightly brush the ears of corn with Sesame-Soy Butter Baste. Grill the corn until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, rotating the ears so they grill evenly. Position the corn so that the tied husks hang over the edge of the grill or away from the hot coals, or slide a folded sheet of aluminum foil under them so they won’t burn. Continue to baste the corn with the Sesame-Soy Butter Baste as it grills. Leave the grill on.
Step 5: Transfer the corn to a rimmed baking sheet and sprinkle it with the flaked coconut; gently pat it on with your fingertips. Return the corn to the grill just long enough to lightly toast the coconut. Transfer to a platter and serve.
Source: https://barbecuebible.com/recipe
Want a change from beef burgers? Here’s one to go with our juicy quarter pound cage-free Turkey Patties!
Lemon Veggie Foil Pack
Ingredients:
1½ cups cauliflower florets
1½ cups broccoli rabe or broccoli florets
1 cup baby carrots with tops, halved lengthwise
4 lemon slices
½ teaspoon lemon-pepper seasoning
¼ teaspoon salt
I tablespoon water
Directions:
Step 1: Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place cauliflower, broccoli, carrots, and lemon slices in center of foil. Sprinkle with lemon-pepper seasoning and salt; drizzle with the water. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to enclose vegetables, leaving space for steam to build.
Step 2: Grill vegetable packet, uncovered, over medium heat 25 to 30 minutes or until vegetables are tender, turning packet occasionally.
Source: Better Homes & Gardens, www.bhg.com
Our Sweet Onion Beef Patties would pair well with this next recipe. Because Sweet Onion, bacon and the rich wholesome flavor of quality maple syrup? Positively delicious.
Bacon Maple Grilled Onion Rings
Ingredients:
2 large sweet onions, such as Vidalia, peeled
¼ cup pure maple syrup
Project Smoke Carolina Pit Powder
1 lb. (16 slices) thin-cut bacon, each cut in half lengthwise
Directions:
Step 1: Slice each onion into 1/2-inch-thick rings. Pop the centers out of the largest rings, leaving the outermost wall 2 layers thick. (Reserve the remaining onion for another use.)
Step 2: Brush the outside of the rings with maple syrup and generously season with the rub. Spiral bacon slices around each onion ring, overlapping the bacon slightly. (You’ll need about 2 pieces per ring.) Secure with a toothpick.
Step 3: Set up the grill for indirect grilling and preheat to medium. Grill the rings until the bacon is crisp and nicely browned, about 40 minutes.
Source: https://barbecuebible.com/recipe
This one is perfect for our Bacon Cheese Beef Patties. Because you can never have too much bacon on a really great Sizzle King home-grilled burger. (Seriously, who ever says ‘no’ to bacon on a burger?)
Bacon Hasselback Potatoes
Ingredients:
4 potatoes
¼ cup unsalted butter, melted
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated cheddar cheese
¼ cup sour cream
¼ cup crumbled bacon
2 tablespoons fresh chives, chopped
Directions:
Step 1: Preheat your grill to 400°F.
Step 2: Wash each potato and make a 1/8 to 1/4 inch wide cuts down the width of each.
Tip: Place wooden spoons or butter knives parallel to the potato when cutting to prevent from cutting through.
Step 3: Individually place each potato at the center of a 12 x 12 piece of heavy-duty aluminum foil. Brush each potato with melted butter and season with salt and pepper to taste.
Step 4: Wrap each potato in the foil and seal tightly. Place the potatoes on the grill and cook for one hour or until tender.
Step 5: Remove from the grill and carefully unwrap the foil. Sprinkle grated cheddar cheese on each potato and place back on the grill until the cheese is melted.
Step 6: Take the potatoes off the grill, place them onto a plate and top with sour cream, crumbled bacon and chives.
Source: www.tablespoon.com/recipes
These mixed summer vegetables are perfect with our Spicy Jalapeno Beef Patties. Grilled vegetables are not only healthy (they have vitamins, and tons of fiber) but they enhance the rich spicy jalapeno flavors and balance it perfectly with each satisfying bite.
GRILLED SUMMER VEGGGIE FOIL PACKS
Ingredients:
2 tablespoons olive oil
2 cloves garlic, very finely chopped
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
1 medium yellow squash, cut in 1-inch pieces
1 medium zucchini, cut in 1-inch pieces
1 medium red bell pepper, cut in 1-inch pieces
1 cup cherry tomatoes
1 cup diced yellow onions
½ cup crumbled feta cheese (2 oz)
¼ cup chopped fresh Italian (flat-leaf) parsley leaves
Directions:
Step 1: Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Step 2: In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
Step 3: Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Step 4: Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
Source: www.tablespoon.com/recipes
Look for Sizzle King burgers in the frozen food aisle at your local grocery store or supermarket. We hope that you will enjoy our original beef and turkey patties and our new Premium Blends. Here’s to your best grilling season yet!