There's a tasty new way to make burgers with these Smoked Gouda and Bacon Burgers with Barbecue Sauce. The smoky Gouda cheese and crispy bacon go well with the juicy beef patty, and the tangy barbecue sauce ties everything together. It's great for a summer cookout or any time you want a tasty burger.

Ingredients: 1 pound ground beef. 4 hamburger buns. 4 slices smoked Gouda cheese. 8 slices bacon, cooked crisp. 1/2 cup barbecue sauce. 1/4 cup red onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. While the grill is heating, divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper on both sides. Place the burger patties on the hot grill and cook for about 4-5 minutes per side for medium-rare, or longer to your desired level of doneness. During the last minute of cooking, top each burger patty with a slice of smoked Gouda cheese and close the grill lid to allow the cheese to melt. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. To assemble the burgers, spread barbecue sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted Gouda cheese. Add 2 slices of bacon on top of each patty, then a slice of tomato and some red onion slices. Finish by placing the top half of the bun on the assembled ingredients to complete the burger. Serve immediately with your favorite sides, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Summer Steak Kabobs are great for a barbecue in the backyard. Marinated and grilled to perfection, tender sirloin steak, colorful bell peppers, red onion, and cherry tomatoes make a delicious mix of tastes and textures. You can add these kabobs to your summer menu because they are both tasty and nice to look at.

Ingredients: 1.5 pounds sirloin steak, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 yellow bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 8-10 cherry tomatoes. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper to make the marinade. Place the steak cubes in a zip-top bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or marinate overnight for best flavor. Preheat your grill to medium-high heat. Thread the marinated steak cubes, bell peppers, red onion, and cherry tomatoes onto the soaked wooden skewers in an alternating pattern. Grill the kabobs for about 10-12 minutes, turning occasionally, until the steak reaches your desired level of doneness and the vegetables are charred and tender. Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve your delicious Summer Steak Kabobs hot, and enjoy!

Prep Time: 30 minutes

Cook Time: 12 minutes

Bacon Wrapped Cheese Stuffed Brats are a mouthwatering summer grill recipe that combines the savory goodness of bacon and cheddar cheese with the smoky flavors of bratwurst sausages. The brats are grilled to perfection and served in toasted buns with a zesty vegetable topping.

Ingredients: 4 bratwurst sausages. 4 slices of bacon. 4 slices of cheddar cheese. 4 hot dog buns. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 cup shredded lettuce. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Set your grill's temperature to medium-high. Cut a lengthwise slit in each bratwurst sausage to form a cheese pocket. Every bratwurst sausage should have a piece of cheddar cheese inside of it. Put a piece of bacon around each cheese-filled bratwurst and, if necessary, fasten it with toothpicks. On a preheated grill, cook the bacon-wrapped brats for approximately 15-20 minutes, flipping them from time to time, until the bacon becomes crispy and the sausages are thoroughly cooked. Toast the hot dog buns on the grill until they get a light brown color while the brats are cooking. To create a flavorful topping, combine the diced onions, tomatoes, bell peppers, lettuce, mayonnaise, ketchup, salt, and black pepper in a small bowl. When the brats wrapped in bacon are done, take them off the grill and throw away any toothpicks. Top each cheese-stuffed brat with bacon inside a toasted bun, then cover with the prepared sauce and vegetable mixture. Enjoy your mouthwatering bacon-wrapped, cheese-stuffed brats right away after serving!

Prep Time: 15 minutes

Cook Time: 20 minutes

These healthy veggie burgers are packed with nutritious ingredients like quinoa, black beans, and colorful vegetables. They are perfect for a summer cookout and a great alternative to traditional burgers.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup grated carrots. 1/2 cup chopped spinach. 1/4 cup finely chopped red onion. 1/4 cup diced red bell pepper. 1/4 cup whole wheat breadcrumbs. 1 egg. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste. Whole wheat burger buns. Lettuce leaves. Sliced tomatoes. Sliced avocado. Greek yogurt or low-fat mayo optional. Mustard and ketchup optional.

Instructions: Put black beans, carrots, spinach, red onion, and red bell pepper in a food processor and blend them together. To make rough chops, pulse the food. Move the bean mix to a big bowl for mixing. Put in the egg, garlic powder, paprika, salt, and pepper after the quinoa is cooked. Mix everything together well. Make patties about the size of burgers out of the mixture. Set the grill or pan on medium-high heat. They should be cooked on a grill or in a pan for four to five minutes on each side, or until they are browned and done. You can grill or toast the whole wheat burger buns. Put lettuce leaves, a veggie patty, sliced tomatoes, and sliced avocado on the bottom bun of your veggie burger. If you want, you can add a dollop of Greek yogurt or low-fat mayo, mustard, or ketchup. Add the other half of the bun on top. You should serve your veggie burgers hot and enjoy them.

Prep Time: 20 minutes

Cook Time: 10 minutes

These BBQ hot dogs are perfect for summer cookouts with their tangy onion, pickle, and mayonnaise topping.

A classic potato salad with a tangy twist, perfect for summer cookouts and barbecues. Creamy mayo, Dijon mustard, and apple cider vinegar create a flavorful dressing that coats the tender potatoes. Tossed with crunchy vegetables and garnished with fresh parsley, this potato salad is a crowd-pleaser.

Ingredients: 4 large potatoes, diced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 cup chopped red onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. 2 hard-boiled eggs, chopped. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Boil the diced potatoes in salted water until fork-tender, approximately 10 minutes. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Add the boiled potatoes to the bowl and gently toss to coat with the dressing. Fold in red onion, celery, pickles, and chopped eggs. Season with salt and pepper to taste and mix until well combined. Chill the potato salad in the refrigerator for at least 1 hour before serving. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

These slow cooker baked beans are rich, smoky, and full of flavor. They're the perfect addition to your barbecue or picnic menu. Let your Crock Pot do the work, and you'll have a tasty side dish ready in no time!

Ingredients: 1 lb 450g dried navy beans. 1 onion, chopped. 1/2 cup 120ml ketchup. 1/4 cup 60ml molasses. 1/4 cup 60ml brown sugar. 1/4 cup 60ml barbecue sauce. 2 tablespoons 30ml Dijon mustard. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 6 slices of bacon, cooked and crumbled. 4 cups 960ml water.

Instructions: After rinsing, sort and remove any debris from the dried navy beans. Soak the beans overnight in a large pot filled with water. The following day, drain and rinse the beans. Soak the beans, chop the onion, add the ketchup, molasses, brown sugar, barbecue sauce, Dijon mustard, salt, and black pepper to a slow cooker. Pour in 4 cups of water and mix everything in the slow cooker. Arrange the cooked bacon slices on top of the bean mixture. After the beans are soft and the sauce has thickened, cover the slow cooker and cook on low for 6 to 8 hours. Cook, stirring occasionally, adding extra water as necessary to keep the beans from drying out. After the beans are cooked, take out the bacon slices, break them up, and put them back in the slow cooker. Serve your mouthwatering Crock Pot Baked Beans as an accompaniment to any meal, including barbecue. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes