Shortcuts: Grill out for the Fourth

Grilling season is upon us, although the weather has not been extremely cooperative. You may be cooking those burgers in the garage instead of the deck, but either way those juicy pucks of sizzling meat taste like no other.

Cheese, bacon and onion—what could be better in a burger?

I considered using Durkee's French fried onions for this recipe, and you may to save time. Instead, I charred fresh onion rings in my grill pan.

Chopping them into pieces, the charred bits added texture and a flavor boost to the ground meat.

Tangy blue cheese crumbles were my choice, but feel free to substitute your own cheese preference. The combination of ground pork, ground beef and bacon provided a distinctive taste and consistency.

The next time you grill burgers or hot dogs, consider this relish recipe.

Reflecting on a pickled cabbage slaw dressing served at a sandwich shop in my hometown, I created this unique sandwich spread. Mixing sauerkraut, pickles, mustard, mayo and some seasonings, it took several attempts before I developed the perfect formula. I recommend it for ham sandwiches as well.

MAXED-OUT BURGERS

Cooking spray

1/2 yellow onion, sliced 1/4-inch thick

1/2 pound ground pork

1/2 pound ground beef

4 slices bacon, cooked and crumbled

1/2 cup crumbled blue cheese

Spray outdoor grill or grill pan with cooking spray. Over medium-high heat, carefully place onion slices. Once grill lines appear, about 3 to 5 minutes, turn once and grill 3 to 5 minutes more. Remove from heat to cool. When cool, chop into bits.

In medium bowl combine onion bits, pork, beef, bacon crumbles and blue cheese. Blend well and divide mixture into four equal parts. Form into patties and grill to taste. (These gourmet burgers need only fresh tomato slices and lettuce for condiments.)

MUSTARD SLAW

1 (14-ounce) can sauerkraut rinsed

1/4 cup each mayo, yellow mustard, sweet pickle relish

1 teaspoon celery seed

1 tablespoon sugar

Place sauerkraut in colander and wash thoroughly; drain well. Combine with remaining ingredients and chill for one hour before serving. Store in airtight container for up to two weeks.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is available at Salt & Pepper Books in Occoquan. She can be reached at .