User post: Gourmet grilling recipes for the 4th of July

On the 4th of July, a day of barbequing is a must but what hits the grill doesn’t have to be quite so expected. PointClickHome.com has found inventive entrees, side dishes and desserts—complete with an upscale take on the classic burger—to turn conventional grilling into a gastronomical affair. Whether you’re new to the open flame or you’re a seasoned pro, these recipes from America’s culinary stars will make your holiday sizzle.

See the gallery of great grill recipes

KATHY CASEY'S LAMB SLIDERS

"Tiny sliders are so hot and guests will be surprised that they're made with lamb for a change instead of hamburger," says James Beard award nominee Chef Kathy Casey.

Burgers 

Ingredients 

• ¾ tsp. black pepper, freshly ground
• 2 T Dijon mustard
• 2 tsp. rosemary, minced fresh
• 3 T onion, minced
• 2 tsp. garlic, minced fresh
• 1 T balsamic vinegar
• 1½ tsp. salt
• 1½ lb. ground lamb, or substitute beef

Directions 

In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 24 portions, about 1 heaping tablespoon each. Shape into patties, about 2 inches in diameter.

Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 minutes per side. Makes 24 burgers.

Spread

Ingredients

• ¾ cup mayonnaise, or use ⅜ cup mayonnaise and ⅜ cup plain yogurt
• 1½ tsp. whole grain mustard
• 1 T garlic, minced fresh

Directions 

Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.

Putting It All Together

To serve, split the buns and spread with the mayonnaise mixture. Place the patties on buns and top with onions and arugula as desired. Close the burgers and secure with picks. Makes 24 sliders.

From Sips & Apps Classic and Contemporary Recipes for Cocktails and Appetizers by Kathy Casey, courtesy of Chronicle Books, chroniclebooks.com.

"For fast grilling, precooked polenta is great," notes Diane Morgan, author and culinary teacher. "Just slip it out of the package, slice and brush it with olive oil. To dress it up, I grill sweet red peppers and onions and top with some grated Parmesan." This grain will beat out any rice or potatoes you could make.

Ingredients

• 1 tube (18 oz.) precooked polenta such as San Gennaro
• Extra virgin olive oil
• Kosher or sea salt
• Pepper, freshly ground
• 2 red bell peppers, quartered lengthwise, seeded, and de-ribbed
• 1 large Walla Walla or other sweet onion, cut into ½-inch-thick slices
• ¼ cup Parmigiano-Reggiano cheese, freshly grated 

Directions 

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Trim off the irregular ends and slice the polenta into ten ½-inch-thick slices. Arrange on a rimmed baking sheet. Generously brush the slices on both sides with olive oil and season lightly with salt and pepper. Brush the peppers and onions with olive oil, coating them lightly.

Oil the grill grate. Arrange the polenta slices directly over the hot fire and grill, turning once, until they have grill marks etched across both sides, 8 to 10 minutes total. While the polenta is grilling, arrange the peppers and onions directly over the hot fire and grill, turning once, until the edges begin to char and the peppers and onions are tender but still firm, about 5 minutes total. (Use tongs and a spatula to turn the onion slices.)

To serve, cut the peppers into thin strips, and slice the onion rounds in half. Arrange 2 polenta slices, slightly overlapping them, on each plate and top with some peppers and onions. Sprinkle with the cheese and serve immediately. Serves 5.

FRANCIS MALLMANN'S BURNT ORANGES WITH ROSEMARY

Treat guests to something unexpected—fresh fruit on the grill. "Burnt oranges with a sugar and rosemary crust is a simple recipe to make," says chef Francis Mallmann. "But their flavors and texture—bitter, sweet, fruity, floral, herbal, and smooth and creamy—are supremely intense and complex."

Ingredients

• 4 oranges
• 2 T fresh rosemary leaves
• ½ cup sugar
• 1 cup plain thick Greek yogurt

Directions

Cut both ends off the oranges. One at a time, using a sharp paring knife, remove the peel and all the white pith from each orange in strips, working from top to bottom all the way around the orange. Cut the oranges crosswise in half and place them on a plate cut side up.

Sprinkle the rosemary leaves over the oranges, and push some of the rosemary leaves into them so they adhere. Sprinkle half the sugar on top.

Heat a large cast iron skillet over medium-high heat. Spread the remaining sugar on the cooking surface and when it begins to melt, put the oranges cut side down on the sugar. Do not move them for 3 to 4 minutes, and adjust the heat so that the cut side burns nicely but does not smell acrid and the oranges are softened.

Transfer “burnt” side up to individual plates. Spoon the yogurt next to the oranges. Drizzle the burnt sugar and juices from the pan over the oranges and yogurt, and serve. Serves 4.

From Seven Fires: Grilling the Argentine Way by Francis Mallmann with Peter Kaminsky, photo courtesy of Artisan Books, artisanbooks.com.

See the rest of these spectacular grill recipes, including lemon garlic flank steak, peach-glazed salmon, and spicy squid salad, at PointClickHome.com.

Or for more menu ideas, see our 8 Caribbean recipes for summertime meals 

Tell us about your favorite foods to cook for outdoor parties!