Thursday Night Menu: End of Summer Grilling Edition


Once again I’m playing hooky on a Thursday. It’s been a stressful few weeks and I’m lucky enough to have good friends who want to go out and play hooky, too. Today I remembered to put together the menu before I took off.

Since it’s been such a crazy week I wanted something simple for the menu tonight. But, just because it’s simple doesn’t mean it’s not tasty. And we gotta get those last few weekends of grilling in before summer ends. If you’re up for adventure, you can try grilling the sweet potatoes on the grill, wrapped in foil or placed in a grilling basket. Also, for those who have requested it, I am working on a Tapas menu, just needs some testing before it goes up. Maybe in the next two weeks or so I’ll post it. Something to look forward to. If anyone else has other requests for menus, let me know, it’s always more fun if I have to go on a scavenger hunt to prep a menu.  And a final update:  my tomatoes are still not ripe.  They sit there, abundant and green, mocking me.

On the board tonight:

  1. Cheesy Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Cheesy Burgers

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ tsp crushed garlic
  • 4 green onions, chopped (opt)
  • ¼ cup diced tomatoes (opt)

large bowl

In bowl, mix together all ingredients until well blended. Make 4 patties, create a hole in the middle of each patty, like a doughnut and then flatten. This will help the burgers cook faster and keep the cheese from burning. Lightly oil your grill, broiler or skillet (to keep cheese from sticking) and cook over medium heat, until cooked through (time will depend on thickness of burgers and temperature).

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.


If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

3 thoughts on “Thursday Night Menu: End of Summer Grilling Edition

  1. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu

  2. Made the burgers tonight. The family loved them, and were quite amused by the doughnut shape. Thanks for the yummy addition to the dinner repertoire.


  3. Les – thanks for stopping by and sharing your success. I’m thrilled when recipes work!

    Funny thing about those doughnut burgers, that is how I grew up eating them, my mom always made them with a hole in the middle. It was her secret to cooking them perfectly, not too rare, not too well-done.


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