Grilled Mains to Leave Them Speechless
Whether you’re throwing an outdoor bash for a crowd or simply want to turn on the grill and savor the warm weather, we’ve got 10 fail-proof barbecue main dishes to help you celebrate.
Ultimate Grilled Cheeseburger
This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold’s culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger.
10 oz. boneless rib eye
10 oz. boneless short ribs
6 oz. hanger or skirt steak
1½ tsp. kosher salt, plus more to taste
2 egg yolks
¼ cup canola oil
1 small leek, finely chopped
1 small shallot, finely chopped
½ cup heavy cream
½ cup dry vermouth
¼ cup finely chopped spicy cucumber pickles, plus 3 tsp. pickle juice from jar
2 tsp. Dijon mustard
8 slices cheese such as white or yellow American
4 hamburger buns, lightly toasted
Lettuce, sliced tomatoes, and pickled jalapeños, for serving
1. Set up a meat grinder with a 3/16″ (4.5 mm) plate. Cut rib eye, short ribs, and hanger steak into 1″ pieces; grind meat separately. (Or ask your butcher to do this.) Mix meats with salt and egg yolks in a bowl; divide meat into 4 patties about 1″ thick and place on a plate. Cover and refrigerate 1 hour.
2. Heat oil in a 12″ skillet over medium heat. Add leeks and shallots; cook until soft, 6–8 minutes. Add cream and vermouth; simmer until thickened, 4–6 minutes. Stir in pickles, juice, mustard, and salt.
3. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Grill burgers, flipping them once, until cooked to desired doneness, about 12 minutes for medium rare. Melt 2 slices cheese on each burger; serve on buns with sauce, lettuce, tomatoes, and jalapeños.
See more: Our Favorite Burgers
Grilled Lobster with Garlic-Parsley Butter
In this recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic—parsley butter.
8 tbsp. unsalted butter, softened
2 tbsp. finely chopped parsley
1½ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 live lobster (about 1 to 1½ lb.)
¼ olive oil
1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.