Summer and BBQ go together like AWeber and email marketing. Since we don’t suggest putting your email list on a grill, we have rounded up our team’s favorite burger recipes along with their ideal craft brew pairings.
Our in-house chefs hand-selected these winning duos from our 1st Annual Burger of the Week team member contest. We hope these clever and quirky creations inspire you to grill up something different at your next BBQ. Have a favorite? Let us know!
If burgers aren’t your style, our AWesome AWeber chefs have created a few more summer favorites to keep your BBQ grill busy.
Photo Credit: Hunter Boyle, Senior Business Development Manager
Lemon Pepper Grilled Half Chicken – Damon Pietro, Managing Chef
- 2 whole 3 lb Fryer Chicken
- 8 Lemons (Reserve 2 for when chicken is cooked)
- 6 Rough chopped Garlic Cloves
- 6 Stems of Rosemary (plucked and chopped fine)
- 1 Red Onion shaved thin
- 2 cup Olive Oil
- Salt and fresh ground Black Pepper
Slice Lemons into 4 and squeeze juice over the chicken. Combine the rest of the ingredients along with the lemon slices and coat chicken completely. Cover and refrigerate for 12 to 24 hrs.
Grill on high heat for approx. 5 to 6 minutes per side. You are looking for a nice caramel-colored sear, not black. Lower grill temperature to medium heat then cover and continue cooking for 20 to 30 minutes, or until internal temperature reaches 165 degrees.
Pull chicken off grill and let rest for 10 to 15 minutes.
Place chicken on serving plate, squeeze remaining lemons over chicken, sprinkle with cracked black pepper and enjoy!
Grilled String Bean Salad – Damon Pietro, Managing Chef
- 2 lbs cleaned String Beans
- 1 Jar Roasted Red Peppers
- 3 medium Shallots
- 1 oz Honey
- 1.5 cup Balsamic Vinegar
- .5 cup chopped Basil
Toss string beans in oil, salt and pepper. Place on grill with heat on high. Cook until they begin to char a little. Not black all up and down, spots of char is what you want. Remove from grill and immediately toss with all remaining ingredients. Place in refrigerator and let cool for an hour.
Drain most of the liquid off (reserve for another use such as a salad dressing) and serve.
Honey Chili Grilled Pork Chops – Justin Henning, Sous-Chef
- 6-8 1.5 inch bone-in Pork Chops
- 2 T Dijon Mustard
- 4 T Honey
- 6 T Sweet Chili Sauce
- 2 T Soy Sauce
- Salt and Pepper to taste
Combine all ingredients together and cover pork chops. Marinate for 24 hrs.
Set grill to high heat and begin grilling pork chops for 4 to 5 min per side with a quarter turn halfway through each side. Continually brush chops with marinade. Cook until internal temperature reaches 135 degrees.
7 Layer Dip – Shannon Moyer, Sous-Chef
- 1 Can Refried Beans
- 1 Packet Taco Seasoning
- 1 Can Green Chilies
- 1 16 oz Sour Cream
- 1 16 oz Jar Salsa
- 1 Diced Tomato
- 8 oz Shredded Cheddar Cheese
- 1 Chopped Green Onion
Layer in serving dish starting with #1. Chill in refrigerator for 2 hrs and serve with tortilla chips.
Stay tuned for more #AWeberLife fun on the first Friday of every month!
Contributing Authors: Allie Naughton & Olivia Dello Buono
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