Grilling season hits full stride with the celebration of National Grilling Month in July, so why not mark the occasion with a cookout?

Whether making meals for family or hosting a feast for friends, barbecuing can be simplified with beef products found at any grocery store. Farmers from 18,000-plus beef cattle operations in Virginia work year-round to ensure meat cases stay stocked.

To add local flavor, you can buy Virginia-grown beef directly from farmers with the help of the Virginia Beef Council and Virginia Grown.

And, if you’re firing up the grill for the first time this summer, make sure to review safe grilling practices to ensure a successful summertime meal.

Burgers with Grilled Onions

1½ pounds ground beef
1 large sweet onion
4 hamburger buns
salt and pepper to taste

Shape ground beef into four ¾” thick patties. Cut onion into ½” slices, and brush with cooking spray.

Place patties and onions on a charcoal grill over medium, ash-covered coals. Cover and grill for 11-15 minutes. For a gas grill, preheat and then grill patties and onions for 13-14 minutes, turning occasionally. Grill until a meat thermometer inserted horizontally into the center of the burgers registers 160°.

For toasted buns, place separated sides around the outer edges of the grill. Grill until lightly toasted.

Season burgers and onions with salt and pepper to taste.
Place burgers on buns, and top with grilled onions. If desired, garnish with lettuce, tomato and other condiments.

Source: Virginia Beef Council

Bratwurst and Beer-Basted Potato Salad

2 pounds small red or golden potatoes
3 slices hardwood-smoked bacon
½ cup minced onion
⅔ cup pale lager
½ cup apple cider vinegar
2 teaspoons sugar
1½ tablespoons grainy mustard
2 tablespoons vegetable oil
4 100% beef bratwurst
bratwurst buns (optional)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup thinly sliced scallions
¼ cup fresh parsley, minced
2 tablespoons minced fresh chives

Boil potatoes in salted water until soft, and let cool for 30 minutes. Peel, and then slice the potatoes, and place in a large mixing bowl.

Cook the bacon in a skillet until crispy. Reserve bacon fat in the skillet, and sauté onions in the fat until they’re clear.

In a separate pot, add lager, vinegar and sugar, and bring the mixture to a boil. Simmer the mixture for 10-15 minutes, and slowly whisk in the mustard and oil. Pour the warm mixture over the potato slices, and marinate for at least 30 minutes.

Grill the bratwurst over medium heat until their internal temperature reaches 160°.

Serve bratwurst topped with sautéed onions, and garnish potato salad with bacon, salt, pepper, scallions, parsley and chives.

Source: Virginia Beef Council