Now that summer is in full gear, it’s time to light up the grill and get cooking! Since just about everyone loves a good old-fashioned summer BBQ, we wanted to share some of our favorite All-American Cookout Classics with a Mediterranean twist. These crowd-pleasing appetizers, sides, and main dishes may even top the Fourth of July fireworks!
#1 Pepper Stuffed Burger
Prep Time: 5 min.
Total Time: 20 min.
6 ounces ground hamburger, 80/20
1 ½ tablespoon shredded cheddar cheese
2 tablespoons Jeff’s Garden Diced Tamed Jalapeños
Hamburger bun,toastedToppings: lettuce, sliced onion, guacamole, tomato, cooked bacon and extra Jeff’s Garden Diced Tamed Jalapeños
Divide and firmly shape the meat into 2 patties. Place cheese and jalapenos into the center of one patty, leaving the outer edge free. Top with the second patty and pinch the edges together. Season with salt and pepper.
Preheat grill. On medium-high heat, cook each side of the burger for 6 minutes or until internal temp reaches 160°F. Remove from grill and set aside.
On a toasted bun, add lettuce, onion, burger, guacamole, tomato, bacon and more Mezzetta Peppers.
#2 Baja Fruit Salad
2 cans (20 oz.) juiced packed pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
1/2 cup Jeff’s Garden Roasted Bell Pepper Strips, chopped
1/2 cup chopped jicama
1 t. brown sugar
1 t. fresh lime juice
1 t. chopped fresh cilantro
2 T. shredded coconuts
Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.
#3 Mexican Hot Dogs With Grilled Corn Salsa
A delicious spicy twist on Hot Dogs made with Jeff’s Naturals diced Jalapenos. Click here for full recipe.
#4 Peperoncini Potato Salad
Prep Time: 5 min.
Total Time: 25 min.
2 pounds medium red skin potatoes, rinsed
1 cup Jeff’s Garden Deli-Sliced Peperoncini, drained, with brine reserved
3 tablespoons Jeff’s Garden Non-Pareil Capers, drained
½ fresh lemon, zested
2 tablespoons parsley, chopped
½ cup extra virgin olive oil
Salt and freshly ground pepper
Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.
Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.
#6 Mediterranean Burger
2 lb. 80/20 ground beef, divided into 4 patties
Salt and pepper, to season
½ c. feta cheese, crumbled
½ c. Jeff’s Garden Organic Sliced Kalamata Olives, roughly chopped
1/3 c. Jeff’s Garden Sun-Ripened Dried Tomatoes, roughly chopped
4 hamburger buns, toasted
Toppings – baby spinach and sliced red onion
Heat a large skillet on medium-high heat. Season each side of the burger patties with salt and pepper. When skillet is hot, cook each side of the burger for 4-5 minutes or to your desired doneness. Top with feta cheese during the last few minutes of cooking time.
To assemble the burgers, place the burger on the bottom half of the toasted bun, next add olives and sundried tomatoes. Top with spinach and red onion and serve hot.
Chef’s note: for a Greek burger spread, try mixing the feta cheese into some Greek yogurt, add some fresh mint and smear onto the burger buns.
#7 Mediterranean Bean Salad
1 can (15 oz.) small white beans, rinsed and drained
1 can (15 oz.) cannellini beans, rinsed and drained
1 jar Artichoke Hearts, coarsely chopped (not drained)
1 c. Jeff’s Garden Roasted Red Bell Peppers, coarsely chopped (not drained)
3/4 c. Jeff’s Garden Organic Pitted Whole Greek Kalamata Olives, cut in halves
1/2 c. red onion, finely chopped
1/4 c. Jeff’s Garden Sun-Ripened Dried Tomatoes (not drained)
2 tbsp. white balsamic vinegar
1/2 c. fresh basil, sliced thin
salt and pepper to taste
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for a least 1 hour. Stir in basil just before serving.
#8 Watermelon, Olive, Jalapeño and Feta Salad
Prep Time: 20 min
Total Time: 20 min
1 Tbsp. Jeff’s Garden Pitted Kalamata Olives, drained and diced
1 Tbsp. Jeff’s Garden Sliced Tamed Jalapeño Peppers, drained and diced
2 c. seedless watermelon, rind removed, cut into 1”cubes
1/2 c. feta cheese, crumbled
1/4 c. red onion, finely diced
1 Tbsp. mint leaves, finely chopped
1 Tbsp. green onion, finely chopped
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
In a large mixing bowl add all ingredients and gently mix. Season with salt and pepper to taste. Chill for 5 to 10 minutes before serving. Served chilled.