Recipes for Memorial Day Weekend
A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class, and although we broiled the burgers (as opposed to grilling them), the whole exercise made me excited for the outdoor cooking season ahead: the charred, smoky flavors, the array of creamy, herby, spicy condiments, the olive oil grilled bread, the bubbling, berry desserts mounded with scoops of vanilla ice cream.
Many people associate Memorial Day weekend with the onset of grilling season, and if you are in this camp, you may find this Marinating & Grilling 101 guide helpful.
Wishing you all a wonderful long weekend as we remember and give thanks to the many men and women who gave their lives in service to our country.
This post is organized as follows:
- The Best No-Knead Brioche Buns
- Three Tips for Better Burgers
- Two Veggie Burgers
- On the Grill
- Salads & Sides
- Go-To Slaw
The Best No-Knead Brioche Buns
These no-knead brioche buns are so easy to whip up. The dough takes 5 minutes to stir together, and once it’s mixed, you can do one of two things:
- Stick the dough in the fridge overnight; then shape and bake the following day whenever you are ready.
- Let it rise in a warm spot for two hours; then immediately shape and bake.
I love using the refrigerator when I’m short on time and want to get one step out of the way. Regardless of which path you chose, the buns will be light and airy, perfect for any burger you might find yourself cooking this weekend.
Three Tips for Better Burgers
If you plan on making burgers this weekend, here are three tips to make them even better:
- Make a secret sauce. (You likely have all of the ingredients on hand.)
- Make quick-pickled onions.
- Make the buns: No-Knead Brioche Buns
Either of these veggie burgers could be sandwiched between the brioche mentioned above, but if you’re up for it, I highly recommend making homemade pita bread, especially if you’re making the falafel burgers.
On the Grill
At the start of every grilling season, I find myself asking the same questions: Is marinating really necessary? And if so, for how long? Is salt in the marinade a no-no or a must? What about acid? What kind of charcoal should I buy? Lump or briquettes? Do I grill covered or uncovered?
You can find all of my grilling and marinating tips here: Grilling & Marinating 101. Below are a few of my favorite grilling season recipes (with a few condiments to match).
Salads & Sides
Many More Ideas Right Here → Desserts
If you’re looking for a really fun summer cocktail, I can’t recommend this strawberry Paloma slushie enough. Made with whole, peeled limes, a ton of strawberries, tequila, agave, and ice, it comes together in no time, and it’s just so festive, fun, and delicious.
And if you don’t have a go-to margarita recipe, this is my favorite, a classic I make all summer long always to rave reviews.
Go-To Slaw Recipe
This is the simple, tasty slaw I make most often. For its keeping abilities, I make it for camping trips — it’s always nice to have a little roughage on hand out in the woods.Print
This recipe is a simplified version of this favorite Sally Schneider recipe. Make it spicy with a few dashes of Tabasco, add herbs, add other vegetables, or just keep it simple.
- ½ cup sour cream
- ½ cup buttermilk
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more to taste
- 1 small head cabbage, cored and finely shredded
- 1 small red onion, thinly sliced
- Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.
- In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Keywords: simple, cabbage, slaw