5 Unforgettable Barbeque Recipes

There should definitely be an official rule that you need to have at least one barbeque during memorial day weekend. That’s why we are bringing you some new twists to make your barbecue unforgettable!

 New York Deli Burger

New York Burger

For this recipe, you will need:

  • Steak mince 
  • Garlic salt 
  • Mild chili powder 
  • Oil 
  • Emmental 
  • Pastrami 
  • Burger buns 
  • Sauerkraut 
  • Dill pickles


  • Mayonnaise 
  • Horseradish sauce 
  • Tomato ketchup 
  • Worcestershire sauce 
  • Echalion (banana) shallot

Directions: Mix all the dressing ingredients and season.
Mix the mince, garlic salt, chili powder, and lots of black pepper. Make into balls, then use clean hands to squish down into very flat patties.
Rub some oil on all of the burgers and season. Heat a large, heavy frying pan until hot, then fry the burgers for 2 minutes on each side. Add a slice of cheese and a couple of pieces of pastrami to each burger, then cover the pan to let the cheese melt and the pastrami warm through.
To assemble, spread dressing generously on both sides of the buns. Add a spoonful of sauerkraut to the bottoms, followed by the burger, cheese, pastrami, and some dill pickles. 

Recipe by Olive: New York Deli Burger

Eggplant Burgers with Yogurt Feta Sauce

Eggplant Burger

For this recipe, you will need:

  • Feta cheese
  • Plain whole-milk yogurt
  • Kosher salt and freshly ground black pepper
  • Lemon zest plus one tablespoon lemon juice
  • Sumac
  • Olive oil, divided
  • English cucumber
  • Canola oil
  • Eggplant
  • Red pepper
  • Sourdough or ciabatta buns

Directions: Puree feta and yogurt in a food processor until smooth. Whisk together lemon zest and juice, sumac, and olive oil in a bowl—season with salt and pepper. Using a vegetable peeler, shave cucumber into ribbons; toss with lemon dressing. 

Set up the grill for direct cooking and heat to medium-high. Brush eggplant with olive oil and season with salt and pepper. Grill over direct heat, occasionally turning, until just tender. Grill pepper, often turning, until charred; cut into wide strips. Grill buns until toasted, 1 minute. Spread yogurt sauce on buns. Top with peppers, eggplant, and cucumbers.

Recipe by Country Living: Eggplant Burgers with Yogurt Feta Sauce

BLT Potato Salad
BLT Potato Salad

For this recipe, you will need:

  • Small new potatoes
  • Kosher salt and freshly ground black pepper
  • Sour cream
  • Mayonnaise
  • White wine vinegar
  • Assorted-colored cherry or grape tomatoes
  • Bacon, cooked
  • Baby arugula
  • Chopped chives

Directions: Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender. Drain and run under cold water to cool. 

Whisk together sour cream, mayonnaise, and vinegar in a bowl—season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.

Recipe by Country Living: BLT Potato Salad

Grilled Corn with Calamansi Mayo

Grilled Corn

For this recipe, you will need:

  • Queso blanco cheese 
  • Sour cream
  • Mayonnaise 
  • Fresh cilantro leaves and stems
  • Fresh calamansi or Key lime juice 
  • Ichimi togarashi
  • Garlic clove
  • Fresh corn
  • Aonori (dried seaweed) flakes
  • Calamansis 

Directions: Preheat grill to high. Place cheese in the bowl of a food processor; pulse 5 times. Add sour cream, mayonnaise, cilantro, calamansi juice, togarashi, and garlic to food processor; pulse until mixture just comes together but still has some texture, about 10 times. Transfer to a large bowl.
Place corn on oiled grates; grill, covered until lightly charred on all sides. Transfer corn to bowl with cheese mixture; turn to coat. Transfer to a serving platter; sprinkle with aonori, and serve with calamansi halves.

Recipe by Food & Wine: Grilled Corn with Calamansi Mayo

Campfire Cones

Campfire Cones

For this recipe, you will need:

  •  Mini marshmallows
  •  Banana slices
  • Chocolate chips
  • Rolos
  • Mini Reece's Peanut Butter Cups
  • Roughly broken Oreo cookies
  • Chopped nuts
  • Sugar strands

Directions: Wrap each waffle cone in aluminum foil, leaving plenty of foil open at the top so it can be closed over when the waffle cones are filled.

Fill the cones with the ingredients of your choice. They will melt down, so pack the cones full. The marshmallows/chocolate may stick to the foil, so it’s a good idea to sprinkle Oreo pieces and/or nuts on top to prevent sticking.

Fold the foil over the tops of the cones, so they’re well wrapped.

Place on a hot barbecue for 3-5 minutes, then leave to cool for a couple of minutes before unwrapping and eating!

Recipe by Brit.Co: Campfire Cones

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