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Video: Grill up inside-out burgers to celebrate summer’s end

TODAY recipes
updated 9/3/2012 8:10:12 AM ET 2012-09-03T12:10:12

Recipe: Grilled eggplant roulades with goat cheese and dried cherries

  • 2 large eggplants, ends trimmed (about 2 pounds each)
  • 3 tablespoons olive oil
  • 8 ounces goat cheese, softened
  • 1/2 cup dried cherries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons heavy cream
  • 1 tablespoon coarse sea salt
  • 1 tablespoon freshly cracked black pepper to taste
  • Salt and freshly ground black pepper
  • Extra virgin olive oil, for drizzling
  • White balsamic vinegar, for drizzling

The lightly seasoned goat cheese is an ideal filling for the eggplant and the dried cherries add the right degree of tartness. Perfect for a nice summer day!

Prepare a hot fire in a charcoal or gas grill and oil the grill grates, or heat a countertop grill to high. Preheat the oven to 375. Line a baking sheet or shallow baking pan with parchment paper.

Cut each eggplant lengthwise into ¼-inch-thick slices - you will want 10 total.

Drizzle the slices with the olive oil and season lightly with salt and pepper.

Grill until nicely charred, 1 to 2 minutes per side. Transfer to the prepared baking sheet, arranging them in a single layer, to cool slightly.

In a medium bowl, mix together the cheese, cherries, parsley, heavy cream, salt, and black pepper until all of the ingredients are well incorporated.

Spoon 2 to 3 tablespoons of the cheese mixture on the tapered end of each eggplant slice. Roll the eggplant around the cheese mixture and return the roulades to the baking sheet. Bake for 3 to 4 minutes or until the cheese filling begins to melt slightly and the eggplant is warmed through. Transfer to a platter, drizzle with the EVOO and vinegar, and sprinkle with the chives.

Serving Size

Serves 4 to 6; makes 10 roulades

Recipe: Inside-out burger

  • 6 slices bacon, cut into bite size pieces
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 pounds ground chuck
  • 1 Large shallot, diced
  • 1 teaspoon black pepper
  • 1 teaspoon coarse salt
  • 2 tablespoons Worcestershire sauce
  • 4 ounces Swiss cheese, cubed
  • 4 sesame seed buns
  • 2 tablespoons grapeseed oil

Preheat the oven to 400 degrees F.

Place the bacon in a large sauté pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.

In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.

Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.

Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.

Serving Size

Makes 4 servings

Recipe: Spicy grilled mangos with Greek yogurt

  • 3 mangoes, peeled
  • Drizzle olive oil
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Pinch of cayenne pepper
  • 1 lime, juiced
  • 1 container Greek yogurt
  • Chopped jalapenos, for garnish
  • Cilantro leaves, for garnish

Preheat the grill over medium heat.

Cut the mango flesh from the pit in large slices and arrange on a baking sheet.

Sprinkle with salt, black pepper and cayenne, to taste. Drizzle with olive oil.

Turn them over and sprinkle the other side with the seasonings and a drizzle of olive oil. Put on the grill for 1 to 3 minutes, grilling on both sides. Remove from the grill to a serving dish and sprinkle with the lime juice. Drizzle Greek yogurt over the mangos and garnish with jalapenos and cilantro.

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