1 of 5
We've gathered our new favorite warm-weather entrees; all are cooked on the grill and are super-flavorful.
Adding sirloin to the usual chuck keeps the juiciness while adding beefiness to this next-level burger.
2 of 5
We use turkey thigh meat for our burger because it's richer and moister than breasts. Then we amp up the flavor by grinding in bacon.
3 of 5
Ground sirloin plus short rib elevates the burger to ultimate.
When we’re grilling chicken, we almost always go with inexpensive, quick-cooking thighs. When the chicken is done, smother it in our herby, garlicky marinade, and serve it sliced on a salad or whole on a hamburger bun.
5 of 5
This might just become your dinner-party go-to all summer long: It's cooked on the grill and served straight from the pan. Be sure to serve it with lots of crusty bread to sop up the sauce.