Every bite of these burgers is an explosion of sweet and savory, thanks to the juicy pineapple topping and umami-packed mayo spread (plus bacon!).
- 1 small pineapple, peeled and cored
- 1/2 cup mayonnaise
- 1/2 cup teriyaki cooking sauce or marinade
- 24 ounces lean ground beef
- 4 onion rolls, split
- 4 slices mozzarella
- 8 slices bacon
- Kosher salt and freshly ground black pepper
- Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
- Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
- Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
- Preheat the oven to 200 degrees F.
- Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.
4-Ingredient Pies to Enjoy All Summer
All your favorite seasonal flavors star in these super-easy desserts, which even a novice pie maker can perfect.
Blue Berry Pie
- 2 refrigerated rolled pie crusts (homemade or store-bought)
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- 6 cups blueberries
- Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
- Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
- Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
- Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
- Special equipment: A small star cookie cutter
- Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.
Total: 1 hr 10 min
Prep: 30 min
Cook: 40 min
Yield: 4 servings
- 1 1/2 pints blueberry sorbet
- 1 1/2 pints vanilla ice cream
- 2 cups cold heavy cream
- 2 tablespoons confectioners' sugar
- 4 store-bought red velvet cupcakes
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
- Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
- Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
- 1 cup walnuts, toasted
- 1 pound orecchiette pasta
- 1 small head radicchio, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon thyme leaves
- 2 lemons
- 2 tablespoons honey
- 3 tablespoons fresh mint, torn
- 3/4 cup dried apricots, thinly sliced
- Kosher salt and freshly cracked black pepper
- Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
- Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
- When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.
Go Beyond Beer-Can Chicken
A whole bird on the grill is one of the best things you can hope to eat this summer. Juicy, smoky and crispy-skinned, it pleases a party of wing, breast and thigh lovers all in one go. Our six distinct methods — including the time-tested spatchcocking route and a genius Bundt pan hack — achieve evenly cooked results every time. Pro tip: Just as you do with a steak, let these whole chickens rest for 20 minutes or more for the juiciest results. <
Grilled Spatchcocked Greek Chicken
We're big fans of spatchcocking — that's when the backbone of a chicken is removed and the chicken is flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at about the same time, so no more dry breast meat!
- 1 cup extra-virgin olive oil
- 1 whole chicken (3 1/2 to 4 pounds) spatchcocked
- 1/4 cup roughly chopped fresh dill
- 2 scallions, sliced
- 2 tablespoons chopped fresh oregano
- 3 garlic cloves, finely grated
- Juice of 2 lemons and zest of 1
- Kosher salt and freshly ground black pepper
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Special equipment: Strong scissors or poultry shears
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.