Tag Archives: grilling

Opa! It’s grilling season and there’s no better way to enjoy this time of year than with a big, juicy burger. While you can’t go wrong with a classic hamburger (or cheeseburger – everything’s better with cheese), the Test Kitchen wanted to add a little somethin’ somethin’ to your grilling game this year.

Greek Burger

These greek turkey burgers are anything but your basic burger. Mix ground turkey (a lean meat, perfect for swimsuit season), feta cheese, chopped onion, oregano, salt and pepper together, then form into four patties. Grill for about five minutes on each side until the meat is no longer pink and the juices run clear.

Serve these Mediterranean burgers in a warm pita pocket with lettuce and tomato. We topped ours with a simple, homemade cucumber sauce but you could use your favorite store-bought taziki or substitute the usual suspects like ketchup and mustard.

Greek Turkey Burger

The feta cheese is a salty, cheesy surprise when you bite into the burger while a dollop of cool cucumber sauce is a refreshing (and welcomed) touch in the spring and summer heat. Serve these burger with hummus and veggies, a light tabbouleh, or cucumber salad for a lighter version of your favourite summer sandwich.

Greek Turkey Burgers
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Cucumber Sauce
  1. For Cucumber Sauce: Stir yogurt, cucumber, dill, 1 Tablespoon chopped onion and mint in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.
Turkey Burger
  1. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  2. Place turkey, feta cheese, 1/2 cup chopped onion, oregano, pepper and salt; form mixture into 4 burgers.
  3. Grill burgers covered 5 minutes on each side, until juices run clear and meat is no longer pink.
  4. Serve burgers in a pita pocket with Cucumber Sauce, lettuce and sliced tomato.
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As the temperature steadily rises, we’re starting to crave summer favourites like ice cream cones, juicy peaches, and anything with grill marks.

Searing Grill

Searing Grill

We’re throwing everything on the grill – seasonal veggies, pizza, london broil – you name it. We can’t seem to get enough of that charred, fresh-off-the-grill flavor.
Marinades

While a simple rub of salt and pepper might suffice for some, the Test Kitchen developed three simple marinades that pack a punch to use all summer long.

Marinades

We whipped up these easy marinades in our Hamilton Beach® single-serve blender and each was developed with a particular protein in mind.

Marinades

Grilled chicken is a summer staple. Instead of covering it with your favorite BBQ sauce before tossing it on the grill, let it take a quick dip in this citrusy marinade. Fresh thyme and zesty lemon juice perfectly complement the chicken, ensuring this goes with just about any summer side dish.

Grilled Chicken

In the mood for pork? This apple dijon marinade is both sweet and tangy, thanks to a little bit of apple juice and dijon mustard. The addition of brown sugar leaves you with a beautifully caramelized pork chop when you pull it off the grill.

Grilled Pork on the Searing Grill

Grilled steak is hard to resist on its own, but when it’s covered in this ginger lime marinade it’s nearly impossible. This Asian influenced marinade adds a nice bite to juicy steaks – thanks to fresh, spicy ginger and red pepper flakes. It’s got a little bit of sugar, a little bit of salt, and a lot of flavour.

Grilled Steak on the Searing Grill

Whether sweltering temps are keeping you inside with your Hamilton Beach® Searing Grill or you’re spending a beautiful 75-degree evening next to your outdoor grill, you’re sure to be in the running for the neighbourhood grill master title this summer thanks to these three marinades.



As Victoria Day and the unofficial start of the summer approaches, we have our warm-weather menu on the brain. Whether you’re whipping up your favourite pasta salad or throwing marinated steak on the grill, there are plenty of grill-and-chill recipes to choose from. And you’ll want to add this grilled honey lime chicken to the list.

Honey Lime Grilled Chicken

One of the most popular summer recipes on the blog is mouth-watering grilled bourbon chicken. While this Hamilton Beach staff favorite will always have a place on our summer plates, the Test Kitchen wanted to develop another grilled chicken recipe that was just as delicious but with a different flavour profile. Honey lime chicken is flavour-packed and the perfect protein to serve alongside your go-to summer sides.

Honey Lime Grilled Chicken

We brined the chicken before throwing it on the grill which, honestly, makes all the difference. If you have the time and want to achieve grill master status, we definitely recommend brining the meat ahead of time. Simply combine water, salt, and sugar until the salt and sugar dissolve. Pour the mixture over chicken in resealable bags and refrigerate for 2 hours or even better, overnight. The meat will absorb the liquid, resulting in a juicier more flavourful chicken that is less likely to dry out on the grill.

Honey Lime Grilled Chicken

We brushed the chicken legs and thighs with a glaze made of honey, lime juice, soy sauce, vegetable oil, garlic, fresh ginger, crushed red pepper, and salt. It’s sweet, spicy, and tangy all at the same time.

Honey Lime Grilled Chicken

Serve it hot-of-the-grill with a squeeze of fresh lime juice and a sprinkle of cilantro at your next cookout. You can even use leftovers to make a filling for zucchini boats or to top salads with during the week. Winner winner grilled chicken dinner.

Honey Lime Grilled Chicken

Honey Lime Grilled Chicken
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Honey Lime Grilled Chicken
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Brine
Glaze
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  1. Place chicken in gallon-size resealable plastic bags. In a large bowl, combine water, salt and sugar. Stir until salt and sugar are dissolved. Pour over chicken in bags. Remove air from bags to ensure that the chicken is submerged in the brine. Seal bags. Let brine in refrigerator at least 2 hours or overnight.
  2. Heat grill to sear or 450°F.
  3. In a medium bowl, combine glaze ingredients. Reserve half for serving with grilled chicken.
  4. Grill chicken, skin-side down, 10 minutes. Turn. Grill 10 minutes and turn again.
  5. Brush chicken with glaze. Grill 5 minutes. Turn again so skin-side ends up on top. Brush with glaze and grill until chicken reaches 165°F when tested with a meat thermometer.
  6. Serve chicken with reserved sauce. Sprinkle with cilantro.
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Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavourful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.

Grilled Salmon with Yogurt Lemon Caper Sauce

This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavour, and it can be served chilled, like the classic, or warm from the grill.

Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavours have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.

Grilled Salmon with Yogurt Lemon Caper Sauce

Grilled Salmon with Yogurt Lemon Caper Sauce
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Grilled Salmon with Yogurt Lemon Caper Sauce
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  1. Heat grill to RED zone.
  2. Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
  3. Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
  4. Serve cold salmon with sauce.
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While you can cook a variety of food sous vide, it is truly a great tool for both steak and grilling enthusiasts. Most grill-masters want to boast perfectly done meat. While that sounds nice, it’s easier said than done.

With the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can cook food evenly and to your preferred doneness with the help of a temperature-controlled water bath. After your food is fully cooked, transfer it to the grill or a skillet for a quick sear. You won’t have to worry about under or overcooking the star of the meal ever again.

Because people are extremely particular about the internal temperature of their steak, it’s a great protein to sous vide. Do you prefer your steak rare? Medium-rare? Well-done? Using the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can set the preferred internal temperature and step away. There’s no need to attend the grill or to put all of your trust in the meat thermometer – let sous vide work it’s magic.

For sous vide steak with chimichurri sauce, season 4 boneless steaks (we used New York strip but use your favorite cut) with vegetable oil and coarse black pepper. Vacuum seal the steak, place each bag upright in the cooking rack then submerge them in the heated water bath.

Once the steaks are cooked to your preferred doneness, remove them from the bags and pat dry before searing. Whether you put these steaks on the grill or sear them off on the stove-top, they’ll only need about 30-45 seconds on each side. Taking the time to sear the meat after it’s cooked will caramelize and beautifully brown the outside, leaving you with a familiar crust and color. While the steaks look familiar on the outside, it’s the tender inside that will colour you and your guests impressed.

Top these edge-to-edge medium-rare steaks with a vibrant, zesty homemade chimichurri sauce to complete the dish. Say goodbye to leathery meat and welcome sous vide into your kitchen.

Sous Vide Steak with Chimichurri Sauce
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Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.

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