Now that we have a deck and a grill, we’ve been doing a lot of grilling and smoking meats. These teriyaki burgers are one of our favorites when we’re looking for a quick, delicious dinner.
I like to buy large packages of ground beef when they’re on sale and make a bunch of burgers for the freezer. Then, it’s easy to thaw and grill however many we need for dinner. At a minimum, we recommend topping the burger with cheese, mayo, and butter lettuce — but grilled pineapple slices, grilled onions, or onion buns are also tasty additions.
This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I like to make this recipe with a mix of shredded cabbage and broccoli slaw, but you could use just one or the other, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!