I love getting friends together for a summertime cookout. The best cookouts are casual gatherings, though thoughtful touches and a unique menu can elevate a simple affair while maintaining a relaxed atmosphere. Creating an enticing burger bar with on-point beer pairings is a great way to present an array of inventive flavors while keeping with a carefree cookout vibe. Here are a few tips to make your next summer cookout special.
1. Create a Welcoming Mood
Outdoor cookouts are all about casual fun. Set a welcoming tone with seasonal blooms, twinkle lights, great music (bonus points for a turntable), and plenty of beer on ice. Set a table for dinner, so guests can eat with ease, but keep it relaxed – clean and simple beats overdone every time.
2. Serve Up Vibrant Appetizers
Appetizers – especially ones that stand up to the summer heat – sate guests' hunger and bring people together. Set out a vegetable tray with a selection of dips and seeded crackers away from the entry and anywhere you’ll be working, so your guests can congregate and enjoy themselves without feeling like they’re in the way.
3. Grill Everything to Perfection
Once you fire up the grill, some guests will naturally gravitate to it. As the focus of the party turns from greetings and appetizers to the aroma of burgers on the grill, start setting out the burger bar and familiarizing your guests with the fun flavors and toppings.
4. Get the Details Right
Variety and surprise are the secrets to a great burger bar. Alongside classics like ketchup and mayo, add less expected ingredients like unusual pickles, specialty mustards, custom condiments like herbed spreads, and lots of colorful veggies. Creating handmade menu cards with suggested combos provides an element of charm and makes it easier for guests to create a delicious burger, even when navigating unfamiliar toppings.
I served three burgers to appeal to a range of palates: A fig and blue cheese burger with an adventurous blend of sweet and pungent flavors; an herbed feta burger with sliced cucumbers and tangy pickled red onions; and a vegetarian Portobello burger with zucchini ribbons, avocado, and a balsamic reduction. To create these burgers for yourself, head below for the recipes!
5. Perfect the Pairing
Finding the perfect beer to pair with your burger raises a laid back gathering to a noteworthy culinary experience. When creating your burger station, suggest beer pairings that will complement the main dish. At my party, I proposed these pairings:
Fig and Blue Cheese Burger with Blue Moon White IPA
Fig and blue cheese are a bold combination that calls for an intense beer. The bitterness and piney hop notes in Blue Moon White IPA stand up to the pungent flavor of the blue cheese and cut some of the richness. Citrus and floral notes from coriander and bright, fruity Huell Melon hops add complexity to the sweet fig spread and contrast with the pickled red onions.
Herbed Feta Burger with Coors Banquet
The light malt sweetness of Coors Banquet accentuates the burgers’ flavor while contrasting with the salty and creamy feta cheese. The fruity yeast character highlights the brightness of the cucumber and is a counterpoint to the pickled red onions. Crisp and refreshing carbonation lifts the rich components off the palate and accentuates the fresh flavors in the finish.
Portobello and Avocado Burger with Leinenkugel’s Grapefruit Shandy
Grapefruit Shandy is an ideal counterpart to this complex summer burger. Fresh citrus notes brighten the earthy flavors of the Portobello mushroom and zucchini, while the shandy's lightly sweet and tart grapefruit flavors play on the tangy sweet notes of the balsamic reduction.
6. End on a Sweet Note
As the sun sets, make the transition to a starry evening hang out with twinkle lights, candles, and a few sweets. No need to overthink it – set out dark chocolate bars, fresh fruit and whipped cream, and enjoy!
Recipes
Fig and Blue Cheese Burger
A sweet fig spread is a wonderful counterpoint to rich, delightfully pungent blue cheese. Layer with tangy pickled red onions and vibrant arugula.
For quick pickled red onions:
1 red onion, trimmed and cut into 1/4-inch thick slices
2 cups apple cider vinegar
1/2 cup water
1/3 cup sugar
1 teaspoon sea salt
1/2 teaspoon cumin seed
1/2 teaspoon red pepper flakes
10 black peppercorns
Pack red onion slices into a large wide mouth jar.
In a medium saucepan, combine apple cider vinegar, water, sugar, salt, and spices, and bring to a gentle boil. Pour over red onions and allow to cool to room temperature. Seal jar and refrigerate for 1 day or up to 2 weeks.
For each burger, you'll need:
1 toasted bun
2 tablespoons fig spread
A handful of arugula
1 grilled beef burger patty
1 pickled red onion round
2 tablespoons crumbled blue cheese
To assemble, put fig spread on both buns. On the bottom bun, layer greens, burger, red onion, and top with crumbled blue cheese and top bun.
Herbed Feta Burger
An herbaceous feta spread melds beautifully with a smoky grilled burger, sliced cukes, and a tangy pickled red onion.
For the herbed feta spread:
8 ounces crumbled feta
1/2 cup minced parsley leaves
1/4 cup minced mint leaves
2 tablespoons minced rosemary
Zest of 1 lemon
1 clove garlic, minced
1 tablespoon olive oil, plus more for drizzling
2 - 3 tablespoons water
Ground black pepper to taste
In the bowl of a food processor, pulse to combine feta, herbs, garlic, lemon zest, and olive oil. Turn food processor on and drizzle in 1 tablespoon water. Check consistency – mixture should be spreadable and not too thick. If needed, add another tablespoon water. Finish with a drizzle of olive oil and fresh ground black pepper.
For each burger, you'll need:
1 toasted bun
5 cucumber slices
1 grilled beef burger patty
1 pickled red onion round
3 tablespoons herbed feta spread
To assemble, on the bottom bun layer cucumbers, burger, and red onion. Spread feta mixture on top bun and place on burger.
Portobello and Avocado Burger with Balsamic Reduction
This vegetarian Portobello burger plays up sophisticated flavors with marinated mushrooms, creamy avocado, pickled red onion, and zucchini ribbons all topped with a sweet and tangy balsamic reduction.
For the marinated Portobellos:
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 Portobello mushrooms, rinsed clean and stems removed
In a bowl, whisk to combine balsamic, olive oil, salt, and pepper. Set Portobellos in a wide, shallow container, drizzle with marinade, cover, and refrigerate. Allow mushrooms to marinate for at least an hour or up to 1 day.
Set Portobellos on hot grill and grill 5 minutes per side.
For the balsamic reduction:
1/2 cup balsamic vinegar
Pour balsamic into a medium saucepan and set over medium heat. Bring to a simmer. Cook about 10 minutes or until reduction has reduced to a 1/4 cup. Set aside to cool and then pour in a squeeze bottle to serve.
For each burger, you'll need:
1 toasted bun
4 zucchini ribbons
1 grilled Portobello burger
4 avocado slices
1 pickled red onion round
1 - 2 tablespoons balsamic reduction
Tip: squeeze a generous amount of lime juice over avocado slices to prevent browning.
To assemble, on the bottom bun, layer zucchini ribbons, Portobello burger, avocado slices, and red onion, and drizzle with balsamic reduction. Set top bun in place and serve
