A beautiful day in Boston…for a BBQ! Actually, in our household, the first BBQ of the year coincides with Marathon Monday and Patriots Day (when it can still be a little chilly out). In any case, any warm, sunny weather is a great excuse to get grilling.

Here are some quick, easy recipes that’ll satisfy your meat-eaters, non-red-meat-eaters, and the vegetarians in the gang too.

BURGERS

In a bowl, combine ground beef (around 1/4lb per person), one egg, one onion (vidalias/sweet onions are great for this) diced, one clove of minced garlic & 1tbsp worcestershire sauce per pound, salt, pepper, fresh herbs if you have some (eg. rosemary, oregano, etc.), and panko bread crumbs (you want enough that it all sticks together but not so much that it dries them out).

As your create each patty, use your thumb to make an indent in the middle.

Place a cube of extra sharp cheddar, gruyere, or blue cheese in the dent, and seal it by putting the meat over it.

Throw (well, place it) it on the grill!

Turn to Mark Bittman’s How to Cook Everything cookbook for grilling tips—or this article in The New York Times.

TURKEY BURGERS

In a bowl, combine ground turkey (around 1/4lb per person), one egg, one yellow/white onion diced, half a tart apple diced (can use more if you’d like), 1tbsp of maple syrup per pound, salt, pepper, and panko bread crumbs (you want enough that it all sticks together but not so much that it dries them out).

As your create each patty, use your thumb to make an indent in the middle.

Place a cube of strong brie, camembert, or blue cheese in the dent, and seal it by putting the meat over it.

Throw (well, place it) it on the grill!

Again, turn to Mark Bittman’s How to Cook Everything cookbook for grilling tips.

PORTOBELLO MUSHROOMS

Clean the mushrooms with a moist paper towel.

In a small bowl, add minced garlic, salt, pepper, and fresh herbs to high quality olive oil.

Brush the mixture on each mushroom and place on the top rack of the grill (or the part of the grill with lowest heat).

When they’re close to being done, add slices of gruyere on top.

When the cheese has melted, remove from the grill and add a handful of fresh baby spinach on top.

(The photos here are actually our stuffed portobellos, but are far more time consuming than the recipe above– feel free to email me for the other recipe)

Enjoy all of the above with an ice-cold beer!

For me, there’s little that can beat a homemade burger. This week, I’d love for local foodies and BBQ-fans to let us know where to find the best burgers around Beantown! I’ve yet to go to Craigie on Main and have a few solid burgers in mind, but share your favorites in the comments section.