Spring picnic bites: Burgers, potato salad

Whip up an adventurous spring feast with Ben Ford's innovative take on perennial picnic favorites.

Not-a-secret burger sauce
Servings:

8 servings

Ingredients

    • 1 cup mayonnaise
    • 1/4 cup ketchup
    • 2 tbsps red wine vinegar or white vinegar
    • 1 heaping tbsp sweet pickle relish
    • 1 tsp Worcestershire sauce
    • 1 tsp freshly ground black pepper
    • 1/8 tsp Kosher salt
    • 1/8 tsp garlic powder
    • 1/8 tsp onion powder

Preparation

Baking Directions:

Fat Jack's double cheeseburger with avocado
Servings:

8 servings

Ingredients

    • 4 pounds ground beef
    • 16 slices cheddar or jack cheese
    • 8 1/4-inch tomato slices from big red tomatoes
    • 8 big iceberg lettuce leaves
    • 32 dill pickle chips
    • 2 avocados, halved, pitted, peeled and sliced 1/4-inch thick
    • Kosher salt and freshly ground black pepper
    • 8 quality sesame seed hamburger buns
    • 1/4 pounds butter, melted, for brushing on the buns

Preparation

Baking Directions:

String beans and potato salad
Servings:

8 to 10 servings

Ingredients

    • 1/2 cup mayonnaise
    • 1/4 cup olive oil
    • 2 tbsps white wine vinegar or apple cider vinegar
    • 2 garlic cloves, minced
    • 1 tsp Kosher salt, plus more for the boiling water and to taste
    • 1/4 tsp freshly ground black pepper, plus more to taste
    • 1/4 cup finely chopped fresh flat-leaf parsley leaves
    • 6 scallions (white and light green parts), thinly sliced on the bias
    • 1/4 cup large shards semi-dry domestic sheep’s milk cheese or a medium-aged pecorino
    • 1 1/2 pounds fingerling potatoes or other small, thin-skinned potatoes, scrubbed
    • 1 pound fresh green beans, yellow wax beans, or a mix
    • Edible flowers, for garnish (optional)

Preparation

Baking Directions:

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