Korean Chili Burgers. iStock/Aeril01
Delightful recipes to celebrate our nation’s birthday.
Here at Edina Magazine, we are supported by our very skilled and devoted Editorial Advisory Board (EAB) members, who are residents and business owners from throughout the city. Together, we are all able to create a multifaceted publication, which represents all the neighborhoods and the diverse network within our community.
As we celebrate the Fourth of July, we asked our EAB and our Noteworthy Taste columnists to share their favorite summer recipes.
Korean Chili Burgers
“Call me old fashioned, but I just love the smell of that grill, when the weather is hot, and I can enjoy the outside. I must say though, grilling can get old quick. We tend to grill the same food every time, so here is a way to spice up that burger and get some real flavor burning on that grill.” —Daniel Green, Noteworthy Taste columnist
- 1 1/2 lb. 90 percent lean ground beef
- 2 cloves garlic, crushed
- 1 Tbsp. soy sauce
- 1 egg
- 1 Tbsp. gochujang
- 2 Tbsp. tomato paste
- 4 burger buns (or eggplant slices)
Using young hands, combine all ingredients in a mixing bowl. Shape the mixture into 4 burger patties. Spray the burgers with non-stick cooking spray, or coat with a little oil. Place burgers on your grill, and cook for about 5 minutes on each side. Serve with the traditional buns. If using eggplant, cut it into 2-inch slices. Grill those up, and use them as the bun.
Pro tip: When cooking the burgers, try not to turn them too frequently. Less is better to keep them in shape. You will notice the higher fat the burger is, the bigger the flame on the grill. As this recipe uses lean ground beef, that also helps them from charring.
If you’re having guests over, make mini burgers. Since they are a smaller size, you can fry them in a pan with a little oil and cook for a couple of minutes on each side.
Southern Potato Salad
“I think the most important part of a barbecue is the sides. It is a badge of honor in my family to make a really good potato salad.” —Jasmine Brett Stringer, EAB member and Noteworthy Travel columnist
iStock/jenifoto
- 4 potatoes
- 5 large eggs
- 1/2 cup mayonnaise
- 1/2 stalk celery, chopped
- 1/4 cup sweet relish
- 1 clove garlic, minced
- 2 Tbsp. prepared mustard
- salt and pepper, to taste
Peel the potatoes. Bring a large pot of salted water to a boil. Add whole potatoes to the pot, and cook until tender but still firm, about 15 minutes. Drain the pot, and chop the potatoes into cubes. At the same time, place eggs in a saucepan, and cover with cold water. Bring water to a boil, cover the saucepan and remove from heat. Let the eggs stand in hot water for 10–12 minutes. Remove from hot water; peel and chop 4 eggs. Slice the remaining egg. Combine cooked potatoes, and 4 chopped eggs with mayonnaise, celery, relish, garlic, mustard, salt and pepper in a large bowl. Garnish with slices of the remaining egg. Gently mix together, refrigerate and serve cold.
Ice Cream Sundae Cupcakes
“I love this fun dessert because it can be made ahead of time and combines two of my favorite desserts—ice cream sundaes and cupcakes. These are the perfect sweet ending to a Fourth of July backyard barbecue.” —Taylor Ellingson, Noteworthy Taste columnist
Photo: Taylor Ellingson
- 1 package chocolate cake mix, prepared according to directions
- 1 pint vanilla ice cream
- liquid chocolate shell
- sprinkles
- peanuts, chopped (optional)
- maraschino cherries
Preheat the oven to 350 F. Line two 12-muffin pans with cupcake liners. Fill each liner half of the way full. You will likely have leftover batter. Bake the cupcakes for 12–15 minutes, until a toothpick comes out clean. Cool completely. Once cool, set out the ice cream for about 10–15 minutes to thaw slightly. This will make the ice cream easier to work with. Spread some ice cream on top of the cake in the cupcake liner, filling the rest of the liner. Then place a large round scoop of ice cream on top. Freeze for 30 minutes.
After 30 minutes, drizzle the liquid chocolate shell on top of the ice cream cupcakes, and immediately top with sprinkles, chopped peanuts and a cherry. You must work quickly, as the shell hardens very fast.
Freeze until ready to serve. When it comes to serving, simply pop them out of the freezer. You don’t have to worry about slicing cake or scooping ice cream, because they’re already ready to eat.
Pro tip: It is helpful to shake the liquid chocolate shell bottle very well and run under warm water for 30 seconds to get it to thin out a bit. This will allow it to spread easier over the ice cream.
What Happens in Vegas
This recipe is inspired by the Cosmopolitan Hotel’s CliQue Bar & Lounge, [where] the drink is served in shot form inside a hollowed out cucumber.—Alison Perrier Briggs, Editorial Advisory Board member and Noteworthy Sip columnist
- 2 oz. watermelon-cucumber juice
- ½ of a lime, squeezed
- 2 oz. Maestro Dobel Diamante tequila (for a mocktail, use Ritual zero proof tequila)
- prosecco (for a mocktail, use Grüvi Dry Secco)
- cucumber, sliced
- Tajín seasoning (optional)
In a cocktail shaker add tequila, juices and ice. Shake and then strain into a highball glass with ice. Top with prosecco. Garnish with cucumber, watermelon and citrus. If you like it spicy, add Tajín to the rim.
Summer Hibiscus Cosmopolitan
I love the drink because the hibiscus gives the classic Cosmopolitan a fresh, summery twist that tastes great in hot weather. —Shelly Loberg, Editorial Advisory Board member
- 2 oz. Absolut Citron (or any citron vodka)
- 1 oz. Cointreau (my secret ingredient … never use triple sec)
- ½ oz. hibiscus syrup
- ½ of a lemon, squeezed
Pour all ingredients in a shaker with ice, and shake for one full minute or until ice forms on the outside of your shaker. Pour into a Martini or other cocktail glass. Garnish with a lemon slice, if desired.
