Memorial Day marked a time of remembrance and honor for those who have served our country. It also marked the unofficial start of summer -- and the long-awaited grilling season.

Not sure what to whip up for your next weekend barbecue? McKinneyOnline.com, with help from AllRecipes.com, Market Street of McKinney and Culver's of McKinney,  have you and your family covered.

We have rounded up some great grilling recipes, including a few vegetarian dishes, and included some tips to make your barbecue a success!

Helpful Grilling Preparation Tips

Culver’s has been preparing ButterBurgers the same way you would at home since 1984. There are a few important rules that make Culver’s ButterBurgers unique and oh-so-delicious. Lucky for us all, they have shared the following tips to make your burgers a hit too!

  • Use only 100 percent Midwest-raised beef that's fresh, never frozen
  • Sear burgers on the grill to lock in juicy flavor and create perfectly crispy edges
  • Use only real Wisconsin cheese and fresh, premium produce
  • Lightly butter and toast the burger buns to complete a delectable burger

 Juiciest Hamburgers Ever (Allrecipes.com)

Ingredients (serves six):

  • 2 pounds ground beef
  • 1 egg, beaten
  • 3/4 cup dry bread crumbs
  • 3 tablespoons evaporated milk
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic, minced

Directions:

1. Preheat grill for high heat.

2. In a large bowl, mix the ground beef, egg, breadcrumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.

3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Serves six.

Best of Everything Veggie Burgers (Allrecipes.com)

Ingredients (serves six): 

  • 1/2 cup uncooked brown rice
  • 1 cup water  
  • 2 (16 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, halved and seeded
  • 1 onion, quartered
  • 1/2 cup sliced mushrooms
  • 6 cloves garlic, peeled
  • 3/4 cup shredded mozzarella cheese
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic salt
  • 1 teaspoon hot sauce
  • 1/2 cup dry bread crumbs, or as needed

Directions:

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.

3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.

4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.

5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Grilled Chicken “Under a Brick” by Chris Wilson, Market Street Corporate Chef

(Traditional Tuscan Method)

Ingredients (Serves four):

  • 4, 8oz. chicken breasts (boneless skinless or bone-in, skin on)
  • ¼ cup olive oil
  • 1 T. chopped garlic
  • ½ T. fresh rosemary (small chopped)
  • 1 T. fresh sage (small chopped)
  • ¼ tsp. crushed red pepper flakes
  • Juice of 1 lemon
  • Kosher salt to taste
  • Black pepper to taste
  • 4 bricks (wrapped in clean heavy duty aluminum foil)
  • Wood chips (un-soaked) (preferably Oak)
  • 2 T. vegetable oil to coat cooking grates

Directions:
1. In a small mixing bowl combine Olive Oil, Garlic, Rosemary, Sage, Pepper Flakes, & Lemon Juice. Place chicken in a shallow dish or sealable plastic storage back and pour mixture over chicken. Coat chicken thoroughly and refrigerate for 1 -2 hours to marinate.

2. 30 minutes prior to cooking prepare a hot charcoal or gas grill.

3. To cook add Oak wood chips (not soaked) to the gas grill (in a vented aluminum foil poach) or directly to coals. Oil grates well with vegetable oil using tongs and a paper towel coated with the oil. Remove chicken from bag, season with Kosher Salt & Pepper. Arrange Chicken on the hot grates skin side down.

4. Place 1 Brick on top of each chicken breast. Grill the Breast until cooked (4 to 6 minutes per side) rotating the breast 90 degrees after 2-3 minutes on each side to create an attractive cross-hatch pattern.

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs (Allrecipes.com)

Ingredients (Serves 4):

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper to taste
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

Directions:
1. Preheat oven to 300 degree F (150 degrees C).

2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

4. Preheat an outdoor grill for high heat.

5. Remove the ribs from the oven, and let stand 10 minutes.

6. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Superior Side Dish: Avocado Corn Salsa by Chris Wilson, Market Street Corporate Chef

(Perfect for vegetarian guests!)

Ingredients (Serves four):

  • 1 medium avocado, diced
  • ¾ cup frozen corn, thawed
  • ½ cup quartered grape tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons lime juice

Directions:

1. In a small mixing bowl, just toss avocado, corn, tomatoes, cilantro, lime juice and salt.

2. Enjoy!