Fire up your grills and get grilling! Burgers remain the most popular items to put on our grills, but just about anything goes when it comes to grilling. The sweetness and flavor of vegetables and fruit intensifies when they have been grilled to make wonderful side dishes or desserts. Add pizzazz to your next outdoor BBQ with these fresh ideas that are quick, easy, healthy, and delicious.

Cheryl Bell, MS RD LDN CHE
Healthy Living Advisor
Providing simple solutions for a healthier life…

Start with this basic burger mixture and try some variations listed below:

Basic Lean Beef Burgers
Makes 4 burgers

1 lb extra-lean ground beef (also called 95/5 or 5%)
¼ c Meijer Italian or plain bread crumbs
1 Meijer egg white
¼ t salt
⅛ t black pepper
4 whole wheat hamburger buns, split
Toppings: lettuce leaves, tomato slices

1. Combine ground beef, bread crumbs, egg white, salt, and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four ½ -inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness (until no longer pink in center and juices show no pink color), turning occasionally.
3. Line bottom of each bun with lettuce and tomato, if desired; top with burger. Close sandwiches.

Per serving: 272 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat), 24 g carbohydrate; 3.6 g fiber

Adapted from The Healthy Beef Cookbook, Wiley, 2006

Burger Variations:

Salsa Burgers : Add 2 T Meijer salsa into burger mixture. Top burgers with salsa and guacamole.

Rueben Burgers : Serve burgers on Meijer rye bread and top burgers with sauerkraut, sauteed onion, reduced fat 2% milk Swiss cheese and Meijer Fat Free Thousand Island dressing.

Onion Burgers: Add ½ envelope Meijer dry onion-soup mix and 1 T chopped garlic to burger mixture in place of salt and pepper. Serve on toasted Meijer Bakery French Bread and top with sautéed onions and reduced fat 2% milk Monterey Jack cheese slices.

Pineapple Burgers: Add ½ c Meijer barbecue sauce to burger mixture and baste with Meijer teriyaki sauce while grilling. Top burgers with Meijer sliced pineapple.

Asian Burgers: Add in 2 T Meijer soy sauce and 1 t minced fresh gingerroot. Serve with shredded Napa cabbage, bell pepper strips, and bean sprouts.

Mushroom Burgers: Add 1 c chopped mushrooms, ½ c reduced fat 2% milk mozzarella cheese, ¼ c fresh chopped basil, and 1 t fresh thyme. Serve on Meijer Bakery Focaccia bread and sprinkle with reduced fat 2% milk cheddar cheese.

Creole Burgers: Add 2 t Cajun seasoning to the burger mixture. In a small bowl, blend

⅓ c chopped onion, ⅓ c chopped green pepper, and ⅓ c reduced fat 2% milk shredded Monterey Jack cheese. Spoon 1/4 cup of cheese mixture into the centers of patties.

3 Easy Steps to a Safe Grilling Season

1. Use Medium Cooking Temperature

· Charcoal grilling — When coals are ash–covered and no longer flaming (approximately 30 minutes), spread coals in single layer and check cooking temperature. To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.

· Gas grilling — Gas grill brands vary greatly and grilling times may need to be adjusted. Consult owner’s manual for specific grilling information.

2. Browning is Good, But Charring is Not

· Grill over medium heat.

· Turn meat occasionally for even browning and cooking.

· Do not overcook or char beef, poultry or fish.

· Using marinades that have little or no sugar may help protect meat from charring. Sugary sauces, glazes or marinades can burn easily and cause charring. Use only during the last few minutes of grilling to avoid charring.

3. Cook to Proper Doneness

· Use an instant–read thermometer inserted horizontally into the side of burgers and steaks to check doneness. The thermometer should penetrate the thickest part or center of the burger or steak. For steak, the thermometer should not touch bone or fat.

· Beef steaks are most juicy and tender when cooked medium rare (145°F) to medium (160°F) doneness. Cook burgers to an internal temperature of 160°F (medium doneness) until not longer pink in the center and juices show no pink color.

Adapted from National Cattlemen's Beef Association. For more information, visit www.BeefItsWhatsForDinner.com.

Grilled Angel Food Cake with Fresh Fruit Salsa
Serves 8

1 Meijer Bakery angel food cake
1 c chopped cantaloupe or honeydew melon
1 c chopped strawberries
½ c blueberries
1 c raspberries
¼ c Meijer sugar or Splenda
2 T lime juice
1 T chopped fresh mint

1. In a medium bowl, combine fruit, sugar, lime juice, and mint. Cover and refrigerate for 2-4 hours before serving.
2. P reheat grill to medium heat. Slice cake in half horizontally and place, cut side down, on grill 6" from heat.
3. Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown. Cut cake into 8 pieces and top with fruit salsa.

Grilled Corn Salad
Serves 12

4 fresh ears of corn
½ c Meijer fat free Italian salad dressing
2 c fresh spinach, shredded
1 c orange bell pepper, chopped
2 c grape tomatoes, halved
2 t fresh basil, chopped
2 T Meijer grated reduced fat Parmesan cheese

1. Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
2. In a large bowl, combine corn kernels, spinach, peppers, tomatoes, and basil. Add remaining salad dressing; toss gently to coat. Sprinkle with Parmesan cheese.