Red, White and Bleu Burgers

Heat up your love of outdoor cooking and summer’s favorite flavors with two grill mates.

Amy Richardson shares her favorite recipes for grilled hamburgers with corn on the cob.

1- 1/2 pounds ground chicken

2 crisp red apples, like Envy, shaved

2 crisp Granny Smith apples, shaved

Bleu cheese, thinly sliced or crumbled

Field greens

Glazed Pecans

4-6 challah, brioche or kaiser rolls, split in half,
buttered and lightly toasted

Olive oil


Fresh cracked pepper

To assemble:

Place desired amount of greens on the bottom half of roll.
Drizzle with dressing, top with cooked chicken, Bleu cheese,
shaved apples, and glazed pecans. Cover with top of roll.

Champagne Citrus Vinaigrette Dressing
3 tbsp Mayonnaise

4 tsp fresh orange juice

2 tsp fresh lemon juice

1 1/2 tsp champagne vinegar

Olive oil

Zest of 1/2 a lemon


Fresh cracked pepper

In a small bowl, whisk together mayonnaise, orange and lemon
juice, and vinegar. Stir in lemon zest, add salt and pepper
taste. Stir in extra olive oil to reach desired consistency.

Divide ground chicken into equal portions, brush with olive
oil and season. Heat grill and cook patties thoroughly.

Roasted Corn on the Cob with Edible Flower and Fresh Dill Butter
4-6 cobs of corn, with husks

1/2 cup butter, at room temperature

Fresh dill

Edible flower blossoms

Salt and fresh cracked pepper

Stir butter in a small bowl. With scissors, snip fresh dill
into butter. Stir lightly. Snip fresh flower blossoms, add
butter and gently stir. Set aside

Heat grill. Place corn directly on grill. When husks began
darken, remove from heat. Wait a second then pull down
and place corn cob directly on the grill for a minute or
Remove from heat and serve with butter, salt and pepper.

Find more delicious recipes of Amy’s at

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