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SOUTHERNLIVING.COM / JULY 20 19 .o
107
halved multicolored cherry tomatoes in
a large bowl. Add 1/2 cup extra-virgin
olive oil, 1/4 cup red wine vinegar, 3
smashed medium garlic cloves, 1 1/2
tsp. kosher salt, and 1/2 tsp. black
pepper; gently stir to coat. Let stand 10
minutes. Stir in 1 cup packed torn mixed
fresh herbs (such as basil, flat-leaf
parsley, and chives). Serve immediately.
CHEESEBURGERS
FOR A CROWD
Smashed Bacon Cheeseburgers
ACTIVE 45 MIN. - TOTAL 1 HOUR, 45 MIN.
SERVES 8|
8 oz. thick-cut hickory-smoked
bacon, coarsely chopped
2 lb. 85 /15 lean ground beef
1 tsp. kosher salt
1 tsp. black pepper
8 medium Cheddar cheese slices
(about 1 oz. each)
8 hamburger buns, split
3 Tbsp. butter, melted
Spicy-Sweet Refrigerator Pickles
(recipe follows)
Optional toppings: sliced
tomatoes, lettuce, mayonnaise- Arrange bacon in an even layer on a
small baking sheet; freeze until frozen,
about 1 hour. Transfer bacon to a food
processor; pulse until finely ground, 5 to
10 times. Transfer bacon to a large bowl.
Add beef, salt, and pepper; combine
using hands until fully incorporated.
Gently shape into 8 even balls. - Place a griddle or large cast-iron
skillet on unoiled grates of a gas grill,
and preheat grill to high (450°F to
500°F) until griddle smokes, about
10 minutes. - Working in 2 batches, coat hot griddle
with cooking spray; arrange burger balls
on griddle. Using a large, flat metal
spatula, press balls firmly to flatten to
about 3/4-inch-thick patties. Cover grill;
cook patties 2 minutes. Turn patties
over; cover grill, and cook 1 minute.
Place 1 cheese slice on each patty.
Cover grill; cook until cheese melts,
1 minute. Transfer to a plate; cover
loosely with aluminum foil. Repeat
with remaining patties and cheese.- Brush cut sides of buns with melted
butter. Place buns, cut sides down, on
unoiled grates of hot grill. Grill until
toasted, about 1 minute per side. - Place 1 patty on each bun bottom;
top with Spicy-Sweet Refrigerator
Pickles, desired toppings, and bun tops.
Spicy-Sweet
Refrigerator Pickles
ACTIVE 15 MIN. - TOTAL 1 HOUR, 20 MIN.
SERVES 8|
Thinly slice 6 oz. sweet mini peppers, 1
small red onion, and 1 large unseeded
jalapeño chile. Pack vegetables into
a 1-pt. heatproof jar; add 1 sliced
medium garlic clove, 2 thin lemon
slices, and 2 thyme sprigs. Bring 1 cup
rice vinegar, 2/3 cup sugar, and 1 1/2 tsp.
kosher salt to a boil in a saucepan over
high, stirring until sugar dissolves. Pour
mixture over vegetables in jar. Let stand
until completely cool, 1 hour. Seal jar;
refrigerate up to 2 weeks.Charred Onion Dip
ACTIVE 15 MIN. - TOTAL 25 MIN.
SERVES 8|
Slice 1 medium-size sweet onion
crosswise into 1/2-inch-thick rings.
Brush onion rings evenly with 1 Tbsp.
olive oil. Grill on unoiled grates over
medium-high heat (400°F to 450°F)
until grill marks appear, about 5
minutes per side. Remove from grill.
Cool 10 minutes, and chop. Stir
together chopped onion, 16 oz. sour
cream, 2 oz. grated Parmesan cheese
(about 1/2 cup), 1 tsp. kosher salt, 1/2 tsp.
black pepper, and 1/2 tsp. hot sauce in
a bowl. Sprinkle with 1/4 cup chopped
fresh chives. Serve with chips. åBURGERS YOU’LL FLIP FOR
Smashed burgers are made for outdoor grilling because
they tend to smoke up the kitchen. Each pressed-down
patty spends less than 5 minutes on the grill, so cook them
in batches so you can get them on and off the grill quickly.