I’m thinking outdoor meals – despite the heat – and here are two things I’m going to make this week.
Ingredients:
2 pounds Riverview ground beef Finely minced basil leaves, amount up to you 1 fresh red chili pepper, finely minced, optional 3 1/2 tablespoons olive oil, divided Salt, to taste 2 tablespoons balsamic vinegar 1 large green zucchini, cut into 1-inch-thick slices 2 medium tomatoes, cut into 1-inch-thick slices 1 tablespoon lemon juice 1/2 teaspoon salt Toasted whole-wheat bread or hamburger buns (optional)
Preparation:
Preheat the grill.
In a large mixing bowl, mix meat with basil, chili pepper, and 1 1/2 tablespoons of olive oil. Season with salt. Cover and refrigerate for 10 minutes.
In a large bowl, gently toss zucchini and tomatoes with remaining 2 tablespoons olive oil, lemon juice, salt, and vinegar.
Divide meat mixture into 8 portions and flatten with your hands to make a patty. Grill hamburgers until meat is cooked through, turning once, about 2 minutes each side.
Grill zucchini and tomatoes, turning them frequently until zucchini softens and both zucchini and tomatoes are browned on both sides.
To serve, place hamburger between grilled vegetables with or without toasted bread or buns.