You guys, the official last weekend of summer is nearly upon us. Granted for some summer is already over, sending their kids back to school this week. But let’s talk about grilling and summer, not school (whether your attending or observing). Granted you don’t have to put away the grill just yet because after summer comes tailgating season which means grill season is far from over! So put these on your menu for Labor Day weekend, or throw them on the grill at your next tailgate.

One year ago: Key Lime Pie Cinnamon Rolls

Two years ago: Lighter Chicken Bellagio

Three years ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Five years ago: Goat Cheese Cheesecake with Basil Roasted Peaches

GREEN GODDESS BURGERS

Serves 4

Ingredients:

BURGERS

1-1/2 lb. ground beef

1 Tbsp pesto

8 oz. halloumi, sliced

Handful of mixed greens

4 burger buns, toasted

DRESSING

1 ripe avocado

1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)

1 Tbsp chopped fresh parsley

1 Tbsp lemon juice

1 clove garlic

Salt and pepper, to taste

1/4-1/2 cup milk

Directions:

1. Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency. Set aside or refrigerate until ready to use.
2. Heat greased grill or skillet over medium-high heat.
3. In a large bowl, combine ground beef and seasoning together and form into 4 patties. Grill or pan fry about 4-5 minutes per side or until desired doneness. Add halloumi and cook until grill marks form on both sides, about 1-2 minutes.
4. Place burger on bun with greens and top with dressing and grilled halloumi.

Source: Adapted from my Hard Root Beer Burgers with Blue Cheese and Crispy Onions and Grilled Halloumi Salad.

Let’s talk about grilled cheese. No, not the sandwich that’s grilled with cheese in the middle, I’m talking about actual cheese that is grilled. Did you know that there are cheeses in this world that you can literally throw right on the grill and it won’t melt all over the place? If you didn’t already know it’s name, I introduce you to halloumi. A hard, slightly salty hard cheese that forms beautiful grill marks and is my new favorite addition to practically any dish, hence today’s salad. But I’ve also used it on top of burgers and pasta!

Two years ago: 30+ No-Bake Desserts

Three years ago: Peanut Butter Apple Cinnamon Granola Bars

Four years ago: Jalapeno Popper Stuffed Burgers

Five years ago: Dark Chocolate Blueberry Muffins

GRILLED HALLOUMI SALAD

Serves 4

Ingredients:

DRESSING

1 ripe avocado

1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)

1 Tbsp chopped fresh parsley

1 Tbsp lemon juice

1 clove garlic

Salt and pepper, to taste

1/4-1/2 cup milk

SALAD

8 oz. halloumi, sliced

10 oz. mixed spring salad greens

1/2 cup sliced sun-dried tomatoes

1/4 cup sunflower seeds

Directions:

1. Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency.
2. Heat greased grill or grill pan over medium-high heat. Grill halloumi until grill marks form on both sides, about 1-2 minutes.
3. Divide greens among 4 plates, and top with halloumi, tomatoes, sunflower seeds, and a drizzle of dressing.

Source: Dressing adapted from Simple Delicious.