by Kurt Thomas

One of the best things about summer is enjoying a meal in the great outdoors. You don’t have to climb a fourteener, just gather some friends and find the nearest patio or grassy lawn. Once they arrive, here are some recipes they’re bound to rave about.

Teriyaki Swiss Burgers

This recipe packs great flavor. You’ll get the best results from creating your own patties, but store-bought will also work. The sauce is fantastic on its own, and it makes another appearance in a recipe for a portobello mushrooom appetizer on page 16.

16 ounces chuck
16 ounces sirloin
1 teaspoon kosher salt
a pinch of pepper, optional
6 Swiss cheese slices
1 package hamburger buns

Prepare the mushroom sauce (see next recipe), and set it aside.

Trim the fat and cut the chuck and sirloin into 1-inch cubes. Pulse the cubes in small batches in a food processor (about 8 to 10 pulses).

Combine the ground meat, salt, and pepper in a large bowl. Gently form the meat into patties of equal size; you should end up with six.

Indoors: Heat a skillet or grill pan on medium-high heat for 2 to 3 minutes (cast-iron is preferable). Cook the patties for 4 to 6 minutes, then flip and continue cooking for another 4 to 6 minutes, depending on your preference. Use the shortest cooking time for medium-rare, and the longest for well-done burgers. (I know it’s a travesty, but some people actually prefer shoe leather. Just roll with it, and remember that you won’t have to eat it!)

Outdoors: Prepare a gas or charcoal grill according to the manufacturer’s instructions, and grill the patties following the cooking times given for indoor preparation.

Presentation: About a minute before the patties are done, place a slice of Swiss cheese on top. Place the hamburger buns face down on the skillet or grill to toast them. Remove from the heat, place a burger on the bottom bun, and top with Teriyaki Mushroom Sauce.

Teriyaki Mushroom Sauce

2 garlic cloves, minced
1 stick unsalted butter
1/2 cup medium-dry sherry
1/2 teaspoon dried hot red pepper flakes
1 pound mushrooms, sliced
1/2 cup teriyaki sauce

Heat the butter, garlic and red pepper flakes in a heavy skillet over low heat for approximately one minute, stirring occasionally. Add the sliced mushrooms, sherry, and teriyaki sauce and cook over medium heat, stirring occasionally, until mushrooms are tender and the liquid is reduced to the consistency of a glaze. (This will take approximately 15 to 20 minutes.) Add salt and pepper to taste. Yield: 4 to 6 servings

Note: For this recipe, I prefer Paul Masson Medium Dry for the sherry.

Portobello Mushroom Appetizer

1/2 pound portobello mushrooms, sliced
1/2 recipe Teriyaki Mushroom Sauce

Prepare the mushroom sauce as directed, aside from cutting the ingredients in half. Keep the sauce warm over low heat. (See page 14 for the recipe.)

Preheat the oven to 350 degrees. Place the mushroom slices on a baking sheet and bake for 10 minutes.

Remove the sheet, flip the slices over, and return to the oven. Bake for another three minutes.

Place the slices on a platter and drizzle with the mushroom sauce. Yield: 6 to 8 appetizer servings.

Note: This recipe can also be served on buns as a vegetarian burger.