To celebrate summer and Father’s Day, I have selected 2 burger recipes and 2 recipes for corn-on-the-cob. The grilled Chipotle Corn on the Cob uses my Chipotle Pepper Flakes and the Firecracker Corn Cobs uses the Texas Red Seasoning. Both recipes are spicy (the way Dad likes it) and delicious. The 5th recipe is a family favorite that I ALWAYS make for my Dad and my husband. It’s called Pete’s New Orleans Grilled Shrimp. It’s named after my uncle Pete who helped me develop the recipe. It’s awesome.
Happy Father’s Day!
Smoky Chipotle Burgers
These juicy burgers offer a distinct flavor variation that turns the ordinary burger into the extra-ordinary!
Prep time: 10 minutes
Grill Time: 11-13 minutes
Serves 4
Burgers
- 1 pound lean ground beef or turkey
- 3 Tbsp. finely chopped onion
- 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
- 4 slices Colby & Monterey Jack cheese blend
- 1 medium tomato, sliced
- 1 large avocado, peeled and sliced
- 4 hamburger buns
Spread
- 2 Tbsp. each mayonnaise and sour cream
- 1 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
For burgers, crumble ground beef in mixing bowl. Add onion and Smoky Paprika Chipotle Seasoning; mix thoroughly. Form mixture into 4 round patties, ½-inch thick.
For spread, combine all ingredients in small bowl; mix until well blended. Cover and refrigerate.
Prepare grill for direct cooking over medium heat. Place patties on grid of grill. Grill, uncovered 11-13 minutes or until centers are no longer pink, turning once. About 1 minute before burgers are done, place cheese slice on top. Place bun halves, cut side down, on grid of grill. Grill 1-2 minutes or until buns are lightly toasted. Place burgers on bun; top with slice of tomato, avocado and tablespoon of spread.
Grill Tip: Ground beef patties should be cooked to a minimum internal temperature of 160°F (medium doneness).
Toasted Onion Herb Burgers
Preparation: 20 minutes (includes preparation and cooking)
Serves: 4
- 1 lb. lean ground beef
- 4 Tbs. Victoria Taylor’s Toasted Onion Herb
- Seasoning
- 2 Tbs. unseasoned bread crumbs
- 2 tsp. Worcestershire sauce
Mix all ingredients in a bowl with hands to incorporate evenly. Form into 4 patties. Cook on charcoal, gas grill, or heavy skillet for 6-8 minutes, or until juice beads up on the top side of burgers. Flip over and top with cheese, if desired. Cook additional 4 minutes, or until desired degree of doneness.
Pete’s New Orleans Grilled Shrimp
Preparation: 2 hours (includes preparation, marinating and cooking time)
Serves: 6 as an appetizer
- 11/2 Pound Shrimp, shelled and cleaned with the tails left on
Marinade:
- 1/3 cup Soy Sauce (Tamari brand preferred)
- 1/2 White wine vinegar
- 3 tbs. Victoria Taylor’s New Orleans Seasoning
- 1/3 cup toasted sesame oil (regular sesame oil can be used)
- 3 tbs Lemon Juice
- 2 tbs Minced Fresh Ginger
Combine all the marinade ingredients. Prepare the shrimp and add them to the marinade in a sealed plastic bag. Marinate for 30 minutes to 2 hours. Prepare grill. Grill the shrimp on skewers or on a rack for 2 minutes per side. Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.
Recipe Notes and Serving Suggestions
This recipe come from my Godfather, Pete. Its a family favorite. This recipe is one of the reasons that I keep my grill outside all winter.
Grilled Chipotle Corn on the Cob
Prep time: 10 minutes
Cooking time: 8 minutes
Serves: 4
- 4 ears of fresh corn
- ¼ cup mayonnaise
- 1 Tbsp. Victoria Taylor’s Chipotle Flakes
- 1 Tbsp. lime juice
- salt and pepper to taste
Preheat grill. Remove very outer layers of husk from corn. Peel remaining husks down to the stem, and discard silk. Mix mayonnaise, Chipotle Pepper Flakes, and lime juice in a bowl. Spread mixture on corn. Season with salt and pepper. Cover corn with husks. Wrap the end opposite the stem in a strip of tin foil to keep the husks in place while grilling. It is not necessary to cover corn completely. Cook corn directly on the grill over medium heat, turning frequently for 7 or 8 minutes until corn underneath begins to brown.
Firecracker Corn Cobs
Preparation: 25 minutes
Serves: 4
- 4 ears of fresh corn
- 2 tsp. Victoria Taylor’s Texas Red Seasoning
- 2 tsp. softened butter
Combine butter with seasoning and coat each ear of corn with the butter mixture. Wrap each ear tightly with foil and place on the grill over medium heat, turning frequently. Cook for 15-20 minutes. Remove from grill and serve.
