Next-Level Memorial Day Fare

BEER CAN BURGERS

INGREDIENTS

  • 2 lb. ground beef
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 beer can
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices bacon
  • 4 burger buns
  • 4 slices tomato
  • 4 pieces lettuce

TOPPINGS

  • 2 c. cubed cheddar
  • 1 jalapeño, thinly sliced
  • 1 bell pepper, sliced
  • 1 onion, thinly sliced
  • 4 slices provolone

DIRECTIONS

Heat grill to medium. In a large bowl, season beef with Worcestershire and garlic powder. Roll into ½-pound balls, then place a beer can in the middle to shape into a bowl. Press beef up the sides of the beer can. Gently twist beer can to come out of burger bowl and season with salt and pepper.

Wrap two slices bacon around the bowl. If stuffing with cheddar and jalapeño, top with cheese and jalapeños. If stuffing with peppers and onions, stuff with peppers and onions and top with a slice of provolone.

Grill until burger is cooked, 30 minutes for medium.

Serve on buns with lettuce and tomato.


FAUX-TATO SALAD

  • 1 large head cauliflower, cut into florets
  • 6 slices bacon
  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1 tbsp. lemon juice
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded cheddar
  • 1/4 c. finely chopped chives

DIRECTIONS

In a large skillet, bring about ¼” water to boil. Add cauliflower, cover pan, and steam until tender; about 4 minutes. Drain and let cool.

In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain; chop.

In large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently. Season with salt and pepper.

Fold in bacon, cheddar, and chives. Serve warm or at room temperature.


Banana Split Lasagna

CRUST

  • 2 tbsp. sugar
  • Pinch kosher salt
  • 1/2 c. (1 stick) melted butter
  • 2 c. crushed graham crackers

LASAGNA

  • 1 1/2 (8oz.) blocks cream cheese, softened
  • 1/4 c. sugar
  • 2 (8-oz.) tubs Cool Whip
  • 3 bananas, thinly round-sliced
  • 1 (20-oz.) can crushed pineapple, drained
  • 1lb. strawberries, chopped fine
  • 1/2 c walnuts, toasted and chopped
  • Chocolate syrup, for drizzling
  • Rainbow sprinkles, for topping
  • Maraschino cherries, for topping

DIRECTIONS

Grease 9”x13” baking dish. In medium bowl, stir graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.

With hand mixer, beat cream cheese and sugar until light and fluffy; fold in 1 tub Cool Whip. Spread mixture evenly onto crust. 

Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts. 

Refrigerate at least 4 hours or up to overnight. 

Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

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