Labor Day is just around the corner, so we’ve put together a couple of our favorite picnic and grilling recipes!

Our Favorite Burger

We’ve tried a lot of burger recipes, but this flavorful twist on a classic recipe is a go-to and always a hit. Whether you’re firing up the Weber, broiling in the oven, or keeping it simple on a countertop grill, you’ll see why we think this juicy, flavor-packed burger is a keeper.

Ingredients:

1 ½ lb lean ground beef
½ onion, finely chopped
1 tsp soy sauce
1 tsp Worcestershire sauce
1 egg
1 (1 oz) envelope dry onion soup mix
1 clove garlic, minced
1 Tbsp garlic powder
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
½ tsp crushed dried rosemary
Salt and pepper, to taste 

Mix everything together in a large bowl (we like to use a hand mixer), then divide into 4-6 patties and grill to desired doneness. 

Roasted Baby Red Potato Salad

Someone once told us you can kick any potato salad up a notch by roasting the potatoes with some olive oil, salt, and pepper. We took that advice with this baby red potato salad, and it’s the perfect side for a Labor Day picnic or grill out!

Ingredients:

10 medium red potatoes, cut into bite-sized pieces
¼ cup olive oil for tossing
5 slices bacon, chopped (reserve the bacon grease)
4 eggs, hard boiled, peeled, and chopped
1 stalk celery, chopped (or diced, if you prefer smaller pieces)
¼ cup chopped green onion
1 cup mayonnaise
Salt and pepper, to taste

Toss the potatoes in olive oil and season generously with salt and pepper, then spread the potatoes on  pan with space between them. Roast them at 375F for about 45 minutes, then remove from the oven  and let cool. Stir about a tablespoon of the reserved bacon grease into the mayonnaise until well blended, then toss cooled potatoes in the mayonnaise mixture. Add the bacon, eggs, green onions, and celery and mix to coat. Cover and refrigerate for an hour, then add more salt and pepper, if needed. If making ahead, you can add the celery and green onions shortly before serving to keep the colors bright and beautiful. 

Blueberry and Custard Pie

No cookout is complete without a delicious dessert, and we love this cool, creamy twist on a blueberry pie. This custard-filled pie be put together in a snap, using either fresh or frozen blueberries. Use your favorite pie crust recipe or make it even faster by using a store-bought crust. 

Ingredients:

1 nine-inch single pie crust (or your favorite recipe)
3 cups blueberries, fresh or frozen

Filling:

1 cup white sugar
1/3 cup flour
1/8 tsp salt
2 eggs, well beaten
2/3 cup sour cream

Crumble Topping:

¼ cup white sugar
¼ cup brown sugar
½ cup flour
¼ cup salted butter, cold and cubed

Press the crust into a 9-inch pie pan, then fill with blueberries. If using frozen berries, make sure they’re well drained. In a medium bowl, combine all filling ingredients, adding the eggs and sour cream last. Mix well, then pour the filling into the pie pan over the blueberries. In another bowl, combine the flour and sugars for the crumble topping, then use a fork to cut in the cold butter until the mixture is coarse and crumbly. Sprinkle the topping over the filling and berries and bake at 350 F for 50 to 55 minutes.