(Family Features) Enjoy flavorful meals straight off the grill this summer with these delicious recipes that put New Zealand grass-fed lamb at the center of your plate.

These Endless Summer Grass-Fed Lamb Burgers are topped with a fresh herb salad and juicy tomatoes on brioche buns. Or, for a spiced sensation, try Grass-Fed Lamb Meatball and Veggie Skewers that pair lamb, bell peppers and onions with a robust herb sauce.

These recipes can become summer favorites thanks to versatile and flavorful lamb from Atkins Ranch, available at your local Whole Foods Market. The lamb is 100% grass-fed and humanely raised in New Zealand, just as nature intended. Allowed to graze freely over lush green hills and pastures 365 days a year, the result is a lean, finely textured, flavorful meat that’s easy to cook – simply prepare the same way you would grass-fed beef.

Visit beefandlambnz.com for more recipes, cooking tips and inspiration.

Endless Summer Grass-Fed Lamb Burgers

Prep time: 1 hour, 20 minutes
Cook time: 1 hour
Servings: 4

Burgers:

• 1 1/2 pounds Atkins Ranch grass-fed Ground Lamb
• 1/4 teaspoon kosher salt
• 4 brioche buns
• 1 medium tomato, sliced into rounds

Spread:

• 2/3 cup full-fat Greek yogurt
• 1 clove garlic, grated
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard

Salad:

• 1 small English cucumber, thinly sliced
• 2 green onions, thinly sliced into rounds
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon fresh dill, chopped
• 1/4 cup micro greens
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons olive oil

1. To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour.
2. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 F. As patties near 150 F or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun.

Grass-Fed Lamb Meatball and Veggie Skewers with Herb Sauce

Prep time: 1 hour, 30 minutes
Cook time: 30 minutes
Yield: 6 skewers

Lamb Meatballs:

• 6 wooden skewers
• 1 pound Atkins Ranch grass-fed Ground Lamb
• 2 large eggs, whisked
• 2/3 cup Italian breadcrumbs
• 1 teaspoon olive oil
• 1/2 cup yellow onion, finely minced
• 1 clove garlic, minced
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste

Veggies:

• 1 medium red onion
• 1 medium green bell pepper
• 1 medium red bell pepper

Herb Sauce:

• 1 cup flat leaf parsley leaves
• 2 teaspoons fresh rosemary leaves, minced
• 2 tablespoons capers
• 1 lemon, juice only
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil

• Italian bread, grilled

1. To make lamb meatballs: Soak wooden skewers in water 10 minutes. In large bowl, break apart ground lamb then add whisked eggs and breadcrumbs. In small saute pan, add olive oil and saute yellow onion and garlic with coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
2. To make veggies: Cut onion and bell peppers into 1-inch stacks.
3. Add ground lamb meatballs to skewers, alternating with peppers and onions. Cover and refrigerate at least 1 hour.
4. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until ready to serve.
5. Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach internal temperature of 150 F. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Source: Beef + Lamb New Zealand

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 5 shiitake mushrooms
• 5 white button mushrooms
• 1 clove garlic
• 1/4 cup chopped onions
• 1 tablespoon Mexican meat seasoning
• 10 ounces ground turkey

Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 1/4 cups Mexican blend shredded cheese

• tortilla chips
• salsa (optional)
• guacamole (optional)
• kale (optional)
• romaine lettuce (optional)
• tomatoes (optional)
• cilantro (optional)
• diced red bell peppers (optional)

1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 1 medium portabella mushroom, finely chopped
• 2-3 white button mushrooms, finely chopped
• 1/2 small onion
• 1/2 clove garlic
• 2 teaspoons Italian-style herb seasoning
• 8 ounces ground beef
• salt, to taste
• pizza or marinara sauce
• shredded mozzarella cheese
• hamburger buns

1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
2. Blend mushroom mixture with ground beef. Season with salt, to taste.
3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.

Find more recipes to amp up your tailgate atmosphere at Culinary.net.

Homemade Nachos Worth the Hype

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:

• Shredded cheese
• Melted nacho cheese
• Sour cream
• Guacamole
• Salsa
• Black olives
• Shredded meat
• Sliced peppers
• Diced tomatoes
• Corn
• Beans

A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:

• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1/2 teaspoon sugar
• 2 tablespoons sliced fresh red chili peppers
• 1/2 cup sliced red radish

Wagyu Burgers:

• 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
• salt, to taste
• pepper, to taste
• 1 teaspoon grainy mustard (optional)
• 2 tablespoons rice bran oil
• 4 hamburger buns
• 2 tablespoons mayonnaise
• 4 lettuce leaves
• 2 vine-ripened tomatoes, sliced
• 2 tablespoons onion jam

1. To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
2. To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
3. Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
4. In frying pan, lightly toast burger buns.
5. Spread mayonnaise on buns; top with lettuce, tomato and burger.
6. Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.

Crunch into Coleslaw

Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.

This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.

Find more sweet side recipes at honey.com.

Honey-Dill Coleslaw

Recipe courtesy of the National Honey Board
Servings: 4

• 1/4 cup honey
• 1/2 cup sour cream
• 1/2 teaspoon dried dill weed
• 1 package (16 ounces) coleslaw mix
• 1/4 cup thinly sliced onion
• salt, to taste
• pepper, to taste

1. In small bowl, combine honey, sour cream and dill.
2. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.

A Sweet-Hot Handheld

Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.

To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.

Visit honey.com to find more tailgating recipes.

Honey Sriracha Grilled Wings

Recipe courtesy of the National Honey Board
Servings: 8

• 4 pounds fresh chicken wings
• water
• 3 cups rice wine vinegar
• 1/4 cup Sriracha sauce
• 2 tablespoons salt
• 2 cups honey, divided

1. Heat grill to 225-240 F.
2. In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
3. Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
4. Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.

Source: New Zealand Beef & Lamb

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder
• 1/4 pound extra sharp white cheddar cheese, coarsely grated
• 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely chopped roasted red peppers or piquillo
• 1-1/2 pounds lean ground beef
• 4 hamburger buns
• 8 thick slices double smoked bacon, crisp-cooked

1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

• 1 cup red grapes, diced
• 1 cup blue and/or black grapes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
• 6 ounces herbed goat cheese, slightly softened
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.

With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.

Find more grilling tips and recipe inspiration at farmerjohn.com.

Triple Threat Burger

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

• 1             Farmer John Boneless Fresh Pork Shoulder Roast
• 1/4          cup barbecue seasoning blend
• 3/4          cup pale lager beer
• 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

• 1             jar (12 ounces) seedless raspberry jam
• 1             cup barbecue sauce
• 3/4          cup pale lager beer
• 1             teaspoon dry mustard
• 1/4          teaspoon chipotle powder

Burgers:

• 1             pound Farmer John Ground Pork
• 1             pound 80 percent lean ground beef
• 1/4          cup pale lager beer
• 2             tablespoons barbecue seasoning blend
• 6             slices cheddar cheese
• 6             sandwich buns, toasted
• 6             slices Farmer John Bacon, cooked crisp
• 6             dill pickle planks

1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high. 
2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.

Chipotle Glazed Spare Ribs

Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

• 2          racks Farmer John Pork Spareribs, membranes removed 
• 4          tablespoons salt
• 4          tablespoons pepper
• 6          cloves chopped garlic
• 1          cup honey
• brown sugar
• 1/2       can (7 ounces) chipotle chilies in adobo sauce
• 1/2       cup barbecue sauce
• 2          limes, zest and juice only, plus additional lime juice
• 1/2       cup cilantro, chopped

1. Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
2. While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
3. Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.

Source: Farmer John

(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.

While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.

Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.

If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.

1. Smoked Memphis-Style American Lamb Riblets

Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.

2. Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.

3. Grilled American Lamb Kabobs with Tzatziki

Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.

4. American Lamb Burgers with Roasted Garlic Rosemary Spread

Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.

5. Smoked Leg of American Lamb with Texas-Style Dry Rub

Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.

6. Grilled American Lamb Loin Chops with Spring Herb Salsa Verde

Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.

Source: American Lamb Board

(Family Features) Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling. It’s the perfect opportunity to get away from a stuffy kitchen and enjoy a casual meal outdoors with family and friends.

Whether you prefer gas or charcoal, grilling is convenient for cutting calories and creating your own versions of cookout classics. From your favorite protein to fresh fruit, just about any food can be grilled, so grab your grilling gear and get ready to experiment with different ingredient options.

If you’re tired of traditional burgers, try substituting ground duck for beef for savory flavor and a skinnier profile. Made from duck breast meat, all-natural ground duck is 87 percent lean, making it a healthier alternative to most ground beef. Since duck is red meat, its depth of flavor and moist texture can be incorporated into a variety of dishes that usually call for ground beef.

In this recipe, ground duck is used to make a robust, juicy burger that’s sure to delight any cookout connoisseur. Top it off with some duck bacon for a hearty and flavorful summer feast. It has less fat than the regular pork variety, giving you an excuse to pile even more on your sandwich. Plus, duck bacon is more like pork bacon than traditional poultry bacons – thick cut with a smoky flavor.

Ready in less than 30 minutes, these burgers featuring a duo of duck products can help you turn up the heat at your next backyard get-together.

Find more recipes for the grill and information about cooking with duck at mapleleaffarms.com.

Duck Bacon Burgers with Cheese

Servings: 6

Burgers:

• 2 pounds Maple Leaf Farms All Natural Ground Duck
• 4 tablespoons bread crumbs
• 2 tablespoons white onion, minced
• 1 teaspoon minced garlic
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• salt, to taste
• pepper, to taste

• canola oil
• 6 strips Maple Leaf Farms Duck Bacon, halved
• 6 hamburger buns
• 3 tablespoons Maple Leaf Farms All Natural Rendered Duck Fat
• 6 slices cheddar cheese
• 6 slices red onion (optional)
• 6 slices tomato (optional)
• lettuce leaves (optional)

1. Heat grill to medium-high heat.
2. In large bowl, mix together ground duck, bread crumbs, onion, garlic, paprika and chili powder. Divide mixture into six equal parts and form into patties. Season both sides of each patty with salt and pepper.
3. Lightly brush grill rack with oil. Place burgers on rack and cook, flipping frequently until internal temperature reaches 155° F.
4. While burgers are cooking, place bacon on grill and cook until crisp.
5. Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on grill.
6. Serve each burger on toasted bun with two bacon half-strips and slice of cheese then top with red onion, tomato and lettuce, if desired.

Source: Maple Leaf Farms

(Family Features) For millions of football fans, the grill is as important as the gridiron when enjoying a weekend of games. There’s nothing like team spirit, the anticipation of kickoff and the smell of a delicious pregame tailgate wafting through the stadium parking lot.

National barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q offers tips and recipes for game day grilling that will have the whole crowd cheering.

Keep it simple

Stubblefield says anything that cooks fast on the grill is great for tailgating – burgers, hotdogs, chicken – and to bring on the flavor without having to pack a carload of ingredients, use sauces, rubs and marinades. Prepare as much food as you can ahead of time and have a checklist for the things you always need but are easy to forget, like napkins and tin foil.

Grilling tips

For perfectly shaped, evenly cooked burgers, make a thumbprint in the middle of each patty before grilling. Amp up the flavor by rubbing your burgers with Stubb’s Bar-B-Q rub before putting them on the grill – just like you would a brisket or ribs. No matter what you’re making, wait to put the sauce on until the very end of grilling to avoid charring and burning.

For dozens of easy, delicious tailgating recipes, visit stubbsbbq.com.

Toasted Pecan Burgers

• 1 pound ground chuck
• 1/4 cup chopped red onion
• 1/4 cup chopped pecans, toasted
• 1 tablespoon finely chopped green bell pepper
• 3 tablespoons Stubb’s Original Bar-B-Q Sauce
• 2 tablespoons Stubb’s Bar-B-Q Spice Rub

1. Mix together chuck, onion, pecans, bell pepper, sauce and rub. Shape into 4 patties.
2. Prepare grill for direct cooking. When coals are ashed over in charcoal grill, spread them in bottom of grill so food can cook directly over coals.
3. Grill burgers over direct, medium heat, first on one side then the other, 7-10 minutes, until they reach desired doneness. Medium burgers register an internal temperature of 160° F.
4. Serve with your favorite burger toppings on toasted buns.

Smokey Stuffed Jalapenos with Bacon

• 1/2 pound uncooked chorizo
• 16 ounces cream cheese
• 24 fresh jalapenos, halved and seeded
• 24 slices bacon (about 2 pounds), halved
• 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce

1. Heat skillet to medium heat and prepare grill for direct cooking.
2. Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
3. Mix cream cheese and chorizo.
4. Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
5. Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.

Source: Stubb's Legendary Bar-B-Q

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