Our version of a popular Moroccan street food - spiced ground lamb, onion, spices, fresh mint and cilantro, grilled and served with pita, lettuce, tomato and cucumber-yogurt dipping sauce.
Add some extra flavor to the classic cheeseburger with Vermont sharp cheddar and an easy homemade ketchup made with maple syrup.
From "Cooking Light Way To Cook: Grilling," lamb sliders topped with tangy blue cheese, arugula and caramelized onions.
Ground lamb, combined with feta cheese, garlic and fresh mint, makes a great grilled burger ~ a flavorful change from ground beef.
A mixture of creamy blue cheese, chopped shallot, mayo and a bit of honey makes flavorful, moist turkey burgers.
Kona coffee, vanilla extract and chipotle peppers combine to make a unique and delicious marinade for New York strip steaks - from the test kitchens at Nielsen-Massey.
Grilled salmon is a perfect partner for a sweet and spicy barbecue sauce made with tomatoes, mangoes, cilantro and jalapeno.
Flank steak marinated in mirin, garlic and soy sauce is grilled and served with an Asian-style version of chimichurri sauce.
Grilling a whole chicken over indirect heat takes only 45 minutes when you remove the backbone and flatten the bird.
Flank steak marinated in soy sauce, honey and garlic is grilled and topped with a saucy stir-fry of mushrooms and scallions.
A combination of classic Thai ingredients including basil, garlic, ginger, fish sauce and black pepper lend these juicy turkey burgers a lot of pungent of flavor. Top with lettuce, tomato, thin-sliced cucumber and sweet Thai chili sauce.
This delicious grilled salmon is a simple dish, but the addition of the tangy and flavorful mustard butter packs some extra flavor.