3 Fourth of July Recipes Perfect for Your Grill

Who doesn’t love a good grill out to celebrate America’s freedom? This Fourth of July, whether you’re hosting a backyard barbecue or attending one, you can almost guarantee a grill will be involved! This week we’re sharing a few of our favorite recipes perfect for cooking right on your Primo Ceramic Grill. These recipes are sure to be a hit and we promise they won’t take up too much of your time:

Grilled Watermelon with Yogurt

1 cup plain whole-milk Greek yogurt

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 teaspoon coarsely chopped thyme

1 tablespoon extra-virgin olive oil, plus more for drizzling

Salt and pepper

Twelve 3-inch-long triangles of seedless red watermelon, about 1-inch thick

1/4 cup small mint leaves

Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and 1 tablespoon of olive oil. Season with salt and pepper.

Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.

Total Time: 15 minutes | Serves 6 | Recipe from Food & Wine

Pineapple Burgers with Whiskey Glaze

1/2 cup apricot jam

2 tablespoons Bourbon whiskey

2 tablespoons honey

2 tablespoons lemon juice

1 pineapple, peeled, cut into 1/3-inch thick rounds and core removed

1 pound 85% lean ground beef, divided into 4 patties

Salt and pepper

4 hamburger buns

2 cups shredded iceberg lettuce (about 4 large leaves)

1 medium red onion, sliced into rings

1 jalapeño pepper, sliced into thin rings

To make the bourbon glaze, whisk together the jam, whiskey, honey and lemon juice in a small saucepan over medium heat. Bring up to a boil, then let boil for five minutes, until the sauce is slightly thickened. Remove from heat.

Light the grill. Brush each slice of pineapple with a thin layer of the bourbon glaze. Place on the grill and let cook until grill marks appear, about five minutes on each side. Set aside.

Just before grilling the burgers, season the beef patties on both sides with salt and pepper. Place the burgers on the grill over direct heat and cook until seared with grill marks on each side and pink in the center, about five minutes per side (or to the desired doneness). During the last minute of cooking, brush the top of the burgers with the bourbon glaze.

To serve, place the open hamburger buns on serving plates. Place a 1/2-cup of shredded lettuce and a few slices of red onion on the bun tops. Brush a thin layer of glaze on the bottom buns, then slide a pineapple slice and burger onto each bottom bun. Garnish the burgers with a few slices of jalapeño and serve.

Total Time: 30 minutes | Serves 4 | Recipe from The Kitchn

Grilled Pound Cake with Sour Cherry Syrup

1⅓ pounds fresh sour cherries

¾ cup sugar

1/3 teaspoon salt

1 cup sour cream

2 tablespoons brown sugar

½ teaspoon fresh lemon juice

8 slices pound cake

In a medium pan over medium heat, bring cherries, sugar, 1/4 cup water and salt to a boil. Cook, stirring occasionally, until syrupy, about 10 minutes. Let cool.

Heat grill to medium. Meanwhile, in a small bowl, mix sour cream, brown sugar and lemon juice; refrigerate until ready to use.

Grill pound cake until char marks form, about 1 1/2 minutes per side. Transfer to plates and top each slice with a dollop of sour cream mixture and 1/3 cup cherry syrup.

Total Time: 20 minutes | Serves 8 | Recipe from Country Living