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From Classics to Originals, 11 Memorial Day Weekend Grilling Recipes

Memorial Day is just around the corner and if you need some ideas for what to throw on your grill, look no further. In this article, we selected 11 great Memorial Day grilling recipes that include some delicious classics and surprising originals. 

Classic Cheeseburgers

Author: Food Network

Cuisine: Entree

Serves: Four

Time: 20 minutes


1.5 pounds of ground chuck (or ground turkey)

Kosher salt and freshly ground black pepper

1.5 tablespoons canola oil

Four slices cheese


Divide the meat into four equal portions (or about six ounces each). Form each one into a 3/4-inch thick patty. Season each side with salt and pepper. 

Heat grill on high (or until charcoal glows bright orange over ash). Brush burgers with oil and cook until golden brown and slightly charred. Cook 3 minutes on each side for beef and 5 minutes for turkey. 

Add chees during the last minute of cooking.

Sandwich the hot burgers between the buns and serve immediately.

Grilled Chicken Skewers

Author: Feel Good Foodie

Cuisine: Entree

Serves: Six

Time: 1 hour


1.5 pound boneless skinless chicken breasts cut into large bite-sized pieces

2 tablespoons olive oil

One lemon juiced

Four garlic cloves minced

1 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon black pepper

One large red onion cut into thick slices

Two bell peppers cut into squares

Vegetable oil for greasing the grill

Chopped parsley for serving


Combine in a medium bowl the olive oil, lemon juice, garlic, paprika, cumin, cinnamon, salt and pepper. Add chicken pieces to the mixture and mix. Marinate the chicken in the fridge for 30 minutes or longer.

Preheat the grill to medium-high heat, and grease it with vegetable oil.

Slide the chicken onto the skewers and add vegetables in between the meat. Pour leftover marinade on top of the chicken kabobs. You should have six to nine skewers.

Grill the chicken kabobs about 10-15 minutes and turn the skewers every couple minutes for even cooking. Cook until fully cooked and golden brown.

Remove the chicken from the grill and serve with Lebanese rice or any other sides, if desired.

Grilled Salmon Burger

Author: Weekend at the Cottage

Cuisine: Entree

Serves: Four

Time: 21 minutes


2 pounds Atlantic salmon, skinned and chopped

Four scallions, finely chopped

1/2 of a jalapeño pepper, finely diced

1 tablespoon fresh ginger, grated

1 tablespoon sesame seeds

Two eggs

Juice from half a lime

1 tablespoon soy sauce

1.5 cups panko breadcrumbs

For the topping

3/4 cup mayonnaise

1 tablespoon pickled ginger, finely diced

1 teaspoon wasabi, more to taste

To serve

Four or eight hamburger or slider buns

Curly lettuce

Soy sauce

Sliced cucumber


Place burger ingredients into a medium-sized bowl, stir together, and then divide into four (8 ounces each) or eight patties (4 ounces each). Put burgers onto a parchment-lined baking sheet, cover, and refrigerate for at least 30 minutes.

Preheat the grill to 450 degrees and grill for 3 minutes on each side (8 ounce) or 2 minutes on each side (4 ounce).

Serve burgers with toppings. 

Grilled Portobello Mushroom Burgers

Author: Eating Well

Cuisine: Entree

Serves: Four

Time: 20 minutes


Four portobello mushroom caps, gills removed if desired

Cooking spray

1/4 teaspoon ground pepper

2 tablespoons mayonnaise

1 tablespoon ketchup

1 tablespoon sweet pickle relish

4 teaspoons steak sauce

Four slices American cheese

Four whole-wheat buns, toasted if desired

1 cup shredded iceberg lettuce

Four large tomato slices

Thinly sliced red onion & pickles


Preheat grill to medium or high heat.

Coat mushrooms with cooking spray and then sprinkle with pepper. 

Grill the mushrooms while turning occasionally for 10 to 12 minutes, or until tender.

Remove mushrooms and pat with a dry paper towel. 

For toppings, mix the mayonnaise, ketchup and relish together in a small bowl.

Brush mushrooms with the sauce and top the gill side of each mushroom with a slice of cheese. Return the mushrooms to the grill and cook until the cheese is just melted.

Serve on buns with the sauce, lettuce, tomatoes and onion and pickles, if desired.

Garlic Grilled Shrimp Skewers

Author: Downshiftology

Cuisine: Entree

Serves: Five

Time: 40 minutes


1 pound large shrimp

1/4 cup olive oil

1/4 cup fresh cilantro, finely chopped

1/4 cup fresh parsley, finely chopped

Four cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

A pinch cayenne pepper


In a small mixing bowl, whisk together the olive oil, lemon juice, herbs, garlic, and spices.

Marinade the shrimp using about 3/4 of the marinade for about 30 minutes to an hour. 

Thread the shrimp on the skewers, and then warm grill or grill pan on medium high heat.

Once the grill is hot, cook the shrimp skewers for 2 to 3 minutes on each side, or until they turn pink and opaque. 

Remove the skewers from the grill, baste the shrimp with remaining marinade. 

BBQ Ribs

Author: The Country Cook

Cuisine: Entree

Serves: Six

Time: 1 to 2 hours


One rack baby back pork ribs

1/2 cup pork seasoning rub

1 cup unsweetened apple juice

One large disposable aluminum tray and aluminum foil

1/2 cup orange marmalade 

1/4 cup apple cider vinegar


Pat ribs dry with a paper towel and lace ribs into greased pan. Remove silver skin from the back side of the ribs.

Sprinkle the pork seasoning rub onto the back of the ribs and then rub and press it in. Repeat on the other side. 

Pour the unsweetened apple juice into the bottom of the disposable aluminum tray pan, cover it with aluminum foil, and refridgerate until your grill is ready.

Preheat grill to 300 degrees and try to maintain consistent temperature through the cooking process so the ribs don’t cook too fast.

Tip: If you have three burners, keep the middle one off and the other two on low.

Oil the grill grates and place the pan onto grill, cover, and cook for about an hour or until the thickest part of the meat reaches at 145 degrees. For maximum tenderness, cook until temperature is 180 to 190 degrees. 

As the meat cooks, whisk together 1/2 cup of orange marmalade and 1/4 cup apple cider vinegar and warm in small pot over medium heat for 1 to 2 minutes. Remove pot and baste the cooked ribs with the sauce. Coat the meat well and then cook for an additional 5 minutes. 

Remove the ribs off the grill and place the meat on a large cutting board. Allow it to rest and cool for a few minutes, and then cut between the bones with a sharp knife.

Blackened Salmon Recipe

Author: Outdoors.com

Cuisine: Entree

Serves: Two

Time: 20 minutes


Two fresh salmon fillets

Olive oil

Salt and pepper

2 tablespoons of butter


1/2 cup of plain Greek yogurt

3 tbsp fresh chives 

Lemon juice from half a lemon

1 tablespoon spicy brown mustard

1/2 tablespoon of honey


Lightly coat salmon fillets with olive oil, and season generously with pepper and salt

Place cast iron skillet over the fire and allow to heat up for 5 to 8 minutes

Melt 2 tablespoons butter in the skillet, and then add salmon fillets

Cook filets for 3 minutes on each side or until blackened

For sauce

Squeeze juice from half a lemon and mix well with 1/2 cup of plain Greek yogurt

Add 1 tablespoon of spicy brown mustard and 1/2 tablespoon of honey, mix well

Add fresh chopped chives and salt and pepper to taste

Serve over salmon immediately


Grilled Vegetables

Author: Taste of Home

Cuisine: Side

Serves: Six

Time: 30 minutes


1/4 cup olive oil

2 tablespoons honey

4 teaspoons balsamic vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/8 teaspoon pepper

A dash salt

1 pound fresh asparagus, trimmed

Three small carrots, cut in half lengthwise

One large sweet red pepper, cut into 1-inch strips

One medium yellow summer squash, cut into 1/2-inch slices

One medium red onion, cut into wedges


In a small bowl, whisk together the olive oil, honey, balsamic vinegar, dried oregano, garlic powder, pepper, and salt. 

Put 3 tablespoons of the marinade in a large bowl and then add vegetables. Cover and marinate for 1.5 hours at room temperature. 

Place vegetables onto a grilling grid and then the grid onto the grill rack. Cook over medium heat and turn occasionally for 8 to 12 minutes, or until crisp-tender. . 

Remove from grill and drizzle with the remaining marinade.

Grilled Corn on the Cob

Author: Delish

Cuisine: Side

Serves: Six

Time: 15 minutes


Six ears corn, husked

3 tablespoons packed brown sugar

1 teaspoons of cayenne pepper

Kosher salt

Freshly ground black pepper

1/4 melted butter

Lime wedges, for squeezing


In a small bowl, whisk the brown sugar, cayenne, salt, pepper and butter. 

Heat grill to high, oil grates, and then add corn. Cook for 5 minutes, turn occasionally. 

Cook the corn for another 5 minute, but this time, baste the corn until the corn is charred and tender. 

Remove the corn from the grill, squeeze with lime, and then serve.

Grilled Pineapple Slices

Author: Taste of Home

Cuisine: Side

Serves: Four

Time: 20 minutes


1/4 cup maple syrup

3 tablespoons butter, melted

1 fresh pineapple

2 tablespoons chopped macadamia nuts or hazelnuts, toasted


Combine the syrup and butter, set aside, and then quarter the pineapple lengthwise but leave the top attached.

Coat the grill rack with cooking oil and then place the pineapples on the grill. Cook uncovered over medium heat for 5 minutes. 

Turn the pineapples and brush with maple butter, and then, grill another 5 to 7 minutes or until heated through. 

Remove and brush with remaining maple butter and sprinkle with nuts.

Grilled Fruit Kabobs

Author: Feel Good Foodie

Cuisine: Side

Serves: Six

Time: 12 minutes


2 cups pineapple chunks cut into 1-inch pieces

2 cups cantaloupe chunks cut into 1-inch pieces

2 cups strawberries stems removed

Coconut oil spray

1 tablespoon maple syrup

Vanilla yogurt for serving


Preheat the grill to high heat, and soak the skewers in water for 20 minutes before putting them on the grill. 

Thread two pieces each pineapple, strawberry and cantaloupe onto a skewer. Repeat process for additional skewers. 

Spray skewers with coconut oil spray and then brush them with maple syrup.

Grill the skewers for 2 to 3 minutes on each side, or until lightly browned and tender.

Serve immediately, dipped with vanilla yogurt, if desired.

What are your favorite Memorial Day grilling recipes? Let us know in the comments below. 

The post From Classics to Originals, 11 Memorial Day Weekend Grilling Recipes appeared first on Outdoors with Bear Grylls.

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