JULY 2 • 2020 | 31 W ithout question, the finest aromas and flavors of summer come from the grills and barbe- cues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow, even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything. In summer we want extra ease and tend to seek the most effortless, formulaic fare, which works because once you throw something on the barby, you' re practically guaranteed scrump- tious results. Even the most obvious choic- es — burgers and dogs — can still be gourmet if you prepare them beautifully. And change up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to tradi- tional dogs, especially when served with a slaw instead of relish. Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind. BEEF BURGERS WITH RED PEPPER AND CORN RELISH Ingredients Burgers: 2 pounds lean ground beef 2 Tbsp. dried parsley flakes 1 Tbsp. granulated garlic 2 Tbsp. Worcestershire sauce ½ tsp. ground black pepper 1 tsp. kosher salt, or to taste To serve: 6 good quality onion rolls or big hamburger buns Relish: 1 cup chopped red or yellow bell peppers 1 cup corn kernels (if frozen, thaw first) ¼ cup white vinegar Juice of one lemon (about ½ cup) ¼ cup sugar 1-2 tsp. hot red pepper sauce (such as Tabasco) 2 tsp. mustard seeds Kosher salt to taste Directions Make relish: Combine all ingredients in a medium sauce- pan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 min- utes. Let cool on the turned-off stove to room temperature before chilling, covered. Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burg- er mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burg- er and repeat with remaining balls. Stack the burgers and chill until ready to cook. Heat grill to medium-high. Spray each burger with non- stick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your lik- ing. Serve on onion rolls with pepper relish. Makes 6 servings. GRILLED CAESAR SALAD Ingredients Dressing: ¼ cup mayonnaise (regular or low-fat) 2-4 garlic cloves, peeled 1 Tbsp. Dijon mustard Juice from 1 lemon 1 Tbsp. Worcestershire sauce ½ cup extra virgin olive oil 6 anchovy fillets, drained, optional ¼ cup freshly grated Parmesan cheese Salad: 4 romaine hearts, each cut into six wedges Extra-virgin olive oil for brush- ing on lettuce Fresh ground pepper to taste Croutons Directions Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth. Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes. Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 serv- ings. HOT DOG CHILI Ingredients ½ pound ground beef Water ¼ cup chopped onion ½ tsp. minced garlic 1 Tbsp. white vinegar 2 Tbsp. tomato paste 2 tsp. sugar 1 tsp. paprika ½ tsp. ground cumin 1 tsp. ground chili powder ¼ tsp. Salt ¼ tsp. ground black pepper Pinch cayenne pepper continued on page 32 ANNABEL COHEN Annabel Cohen Food Columnist Arts&Life dining-in On the Grill Enjoy some recipes to make your July 4th holiday special.