There are three essential ingredients in hosting an amazing 4th of July party: good friends, delicious beverages and foods exploding with flavor. After talking to local experts about the best adult beverages for your 4th of July party, we spoke with one local grillmaster and veggie enthusiast for their summer cooking tips.
Before you head to the grocery store or fire up the grill, the first thing Bill McConnell of Billy Burger and Bakery recommends is to plan out your party. A few hours of pouring through recipes and planning will please your guests, save you a few bucks and prevent food waste.
“Burgers, like the family tomato sauce or the family potato salad or whatever may be, are a very personal thing,” explained Bill. “Everyone has their own likes and dislikes for when it comes to how they like their burger. When you look at a burger, you may think ‘oh that’s just a burger,’ but there are so many variables that go into making it good, it’s almost mind-boggling.”
Food safety is a critical part of grilling that sometimes gets overlooked. Leave your meats in the fridge as long as possible and be mindful of your salads and anything with mayo. For the freshest meats, skip the supermarket and head to your local butcher.
The key to the perfect burger is a top quality meat. You don’t want your burger too lean or too fatty. Bill suggests using a chuck cut and 80 to 20 (20% fat) ratio. Press the burger out evenly for an even burn, and make sure there is no mound in the middle of the burger. Here’s an insider tip, put an indent in the middle of the burger. Don’t go overboard with the spices, a little bit of salt and pepper goes a lot way.
Cooking your burger on chargrill with charcoal or propane gives your burger a unique smoky taste. The grill should be on a medium/high heat, if you cook on just a high heat you run the risk of burning your burgers (not everyone at your party prefers their burgers well done). A medium/high heat allows the burger to cook evenly and the grill should be at the perfect temperature before you place the first patty.
Leave the flipping for gymnasts – you should only flip your burger one time. Let it cook evenly on one side and turn your burger over five minutes later. “Grilling is an art. You don’t want to play with your food on the grill. You want to let the grill do its job,” Bill stresses. “You have to tend your grill, don’t walk away to drink a six pack and expect your burgers to be okay.”
To please the vegetarians or vegans in your bunch, Kimberton Whole Foods’ Prepared Foods Coordinator Erin Strickland recommends grilling up some zucchini, yellow squash, peppers or portobello mushrooms.
Veggie burgers are always a crowd-pleaser and simple to make. Use a base of grains or beans such as black beans, garbanzos, lentils, great northern beans, quinoa or bulgur. Next, add your favorite veggies like peppers, carrots, zucchini, mushrooms, onions, fennel and fresh herbs. Keep your patties together by using eggs (or tahini for a vegan alternative).
The bun is just as essential to a blissful burger as the ingredients, so don’t just settle for a mediocre one. Put your grill on low heat to toast your bun with a little olive oil.
When it comes to preparing your chicken, apply rubs (use sparingly, you want to taste your meat!) or marinades the night before or a few hours prior to cooking for optimal flavor. It is a lot safer to roast chicken on the bone halfway in the oven to ensure the chicken is fully cooked. Finish it off on the grill for that smoky flavor. Boneless chicken breasts can go right on the grill.
No summer gathering would be complete without a sampling of summer’s fantastic bounty of fruit, herbs and vegetables. “This time of year is great for many local fruits and veggies. The most stunning things to cross our shelves so far would be Swiss chard, curly and lacinato kale, collards, yellow squash and zucchini. The other thing I really look forward to this time of year are fresh herbs [basil, garlic, green onions/scallions, oregano, thyme and lots more]. A very simple way to brighten any dish, ” said Erin, the veggie enthusiast.
To get the most of summer’s harvest, visit your local Kimberton Whole Foods or your local farmers markets. Pick up whatever looks good to you and don’t be afraid to try new foods. Erin’s philosophy is “the best part about food is trying new things, sharing old favorites, and enjoying it all with your friends and family!” After all, who doesn’t love discovering new foods with old friends? Happy 4th of July!
