Lakeside BBQ Party Recipes

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INSIDE-OUT BBQ CHEESE BURGER

Ingredients:

  • 24 oz ground sirloin of beef
  • 8 oz cheddar cheese, grated
  • ¼ cup barbecue sauce
  • 1 tomato, cored and cut in 4 slices
  • 1 avocado, halved, pitted and cut into ¼"–thick slices
  • 2 tablespoons mayonnaise
  • salt and pepper

Preparation:

  • Mix beef with salt and pepper in a large mixing bowl.
  • In another bowl, mix the cheese and barbecue sauce together.
  • Divide the beef into 8 equal amounts. Using the Williams–Sonoma Stuffed Hamburger Press, form into ½"– thick patties creating a well in the center.
  • Remove center plate.
  • Carefully place 2 ounces of the cheese mixture in the middle of the patty. Close the press to complete the stuffed burger. Repeat steps until you have 4 sandwiched patties.
  • Grill the patties on medium heat for about 3–4 minutes per side. Place them on toasted buns, top with a slice of tomato, a few slices of avocado and a spoonful of mayonnaise spread inside the top of the bun.
  • For more information about Joey Altman, go to his website at joeyaltman.com.

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SPICY LAMB SLIDERS

Ingredients:

  • 2 lbs fresh ground lamb
  • 1 lb fresh ground pork
  • 1 cup crumbled feta cheese
  • ½ cup pine nuts
  • ¼ cup olive oil
  • 1 cup yellow onions, minced
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons garlic, minced
  • 1 tablespoon cumin seed, toasted
  • 1 tablespoon chile powder
  • 2 teaspoons cayenne pepper
  • Salt and pepper
  • 24 mini hamburger buns; available at gourmet grocery stores or bakeries

Yogurt Sauce: 2 cups yogurt mixed with 2 teaspoons chopped cilantro, 1 teaspoon minced garlic, 1 tablespoon cumin powder, salt and pepper

Preparation:

  • Sauté the onions, nuts, garlic and olive oil in a skillet on medium heat, until the onions are tender and lightly browned. Add the spices and herbs, and cook for one more minute.
  • Transfer this mixture to a plate and place in refrigerator to cool for 15 minutes.
  • In a large mixing bowl, combine the meats and cheese with the cooled cooked onions, nuts and spices. Season this mixture with salt and pepper. Cook a small amount in a skillet, taste and adjust seasoning as needed.
  • Form into 2–oz patties and place on grill an inch apart. Cook on medium heat about 2–3 minutes per side and flip.
  • Place on buns and serve immediately with yogurt sauce on the side as a condiment.
  • For more information about Joey Altman, go to his website at joeyaltman.com.

THAI SHRIMP STUFFED PORK & SHITAKE BURGER

Ingredients:

  • 4 oz shiitake mushrooms with stems removed, sliced thin and sautéed in a tablespoon of canola oil until tender, then chilled
  • 1 ½ lbs ground fresh pork shoulder
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper

Shrimp Stuffing:

  • 8 oz rock shrimp, roughly chopped
  • 2 scallions, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon Thai chiles, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon basil, chopped
  • 1 tablespoon mint, chopped
  • 1 tablespoon fish sauce

Samba Mayonnaise: ¼ cup mayonnaise mixed with 1 tablespoon samba chile sauce

Garnish: ¼ cup each of mint, basil and cilantro leaves

Preparation:

  • Mix pork with cooked shiitakes, salt and pepper in a large mixing bowl.
  • In another bowl, mix the shrimp filling ingredients thoroughly.
  • Chill both mixtures for 20 minutes.
  • Divide the beef into 8 equal amounts. Using the Williams–Sonoma Stuffed Hamburger Press, form into ½"– thick patties creating a well in the center. Remove center plate.
  • Carefully place 2 ounces of the shrimp mixture in the middle of the patty. Close the press to complete the stuffed burger. Repeat steps until you have 4 sandwiched patties.
  • Grill the patties on medium heat for about 4–5 minutes per side. Place them on toasted buns, top with a spoonful of samba mayonnaise and a small mound of the herb garnish.
  • For more information about Joey Altman, go to his website at joeyaltman.com.

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RED: CAPE CODDER

Popularized in the 1960s, this New England classic is equal parts tart and tangy.

Ingredients:

  • Ice cubes
  • 2 oz vodka
  • 4 oz cranberry juice
  • Half a lime, juiced, plus a wedge for garnish

Preparation:

  • Pour all ingredients except the lime wedge over ice, stirring gently. Serve garnished with a lime wedge. Makes one serving; simply multiply the ingredients by 10 to fill a drink dispenser, and provide limes nearby for garnishing.

WHITE: CAIPIRINHA

Brazil's national cocktail and a Carnaval favorite, the Caipirinha is made with cachaca, a sweet, Brazilian–style rum derived from sugarcane. Because this drink isn't heavily flavored, it's important to use a premium cachaca to achieve the perfect taste.

Ingredients:

  • Ice cubes
  • 2 oz cachaca
  • 1 lime, quartered
  • 2 teaspoons fine sugar

Preparation:

  • Muddle sugar and lime wedges in a cocktail glass to create a paste, then fill the glass with ice cubes. Pour in the cachaca. Stir well and often to keep the sugar well mixed. Makes one serving; simply multiply the ingredients by 10 to fill a drink dispenser.

BLUE: BLUE MARGARITA

This true–cerulean–hued cocktail is a fun and festive take on the original summer classic.

Ingredients:

  • Ice cubes
  • 1 ½ oz tequila
  • 1 oz blue curacao
  • 1 oz fresh lime juice
  • salt
  • lime wedge for garnish

Preparation:

  • Combine all ingredients except salt and lime wedge with ice and shake heavily. Pour into a glass rimmed with salt, and garnish with a lime wedge. Makes one serving; simply multiply the ingredients by 10 to fill a drink dispenser, and provide salt and limes nearby for garnishing.