Easy 4th of July Recipes Your Family Will Devour

This Independence Day, cook up a spread of star-spangled 4th of July recipes worthy of America’s birthday. From traditional 4th of July foods (we’re talking about you, coleslaw and potato salad) to modern, creative finger foods, we’ve rounded up mouthwatering recipes to help you celebrate the summer holiday in the most delicious way possible.

 Fire up the grill and make some of the best all-American entrees, keeping it classic with fried chicken, smoky meats, and burgers of all kinds — or even trying some zesty seafood recipes that taste like you’re eating beachside. You’ll of course have to pair it with some delicious 4th of July apps, refreshing summer salads, or the best desserts to cap off a backyard barbecue. And don’t forget the drink recipes to pair with all your cookout fare — it is the American way, after all.

Beef and Mushroom Burgers

These half-veggie, half-beefy burgers get an extra dose of flavor from mushrooms. With cheese and all the fixin’s, they might just be the new ultimate burger.

Ingredients

• 8 oz. mushrooms
• 1 Tbsp. Worcestershire sauce
• 12 oz. ground beef sirloin (90% lean)
• 1/4 c. grated onion, squeezed dry
• 1/4 tsp. pepper
• 1 Tbsp. canola oil
• 4 slices American or Cheddar cheese
• toasted buns
• Lettuce
• tomato

Directions:

1. Step 1In food processor, pulse mushrooms and Worcestershire sauce until finely chopped; combine with beef and onion. Form mixture into 4 patties (about 4″ wide); sprinkle all over with pepper.
2. Step 2In a 12″ nonstick skillet, heat canola oil on medium; add patties. Cook 5 minutes. Turn patties over; increase heat to medium-high. Top each patty with cheese. Cook 4 minutes or until cheese melts. Serve on toasted bun with lettuce and tomato.

 

Grilled Chicken Wings

Once you toss this game-day classic on the grill, you’ll never go back to boring fried wings again.

Ingredients

• 3/4 c. apricot preserves
• 3 Tbsp. bourbon (we used Jack Daniels) 
• 2 Tbsp. fresh lime juice
• 2 Tbsp. low-sodium soy sauce
• 1/2 Tbsp. sriracha, optional
• 2 1/3 lb. chicken wings, separated, tips discarded
• Chopped scallions or cilantro, for serving

Directions

1. Step 1In large bowl, whisk together apricot preserves, bourbon, lime juice, soy sauce, and sriracha (if using) until smooth and combined. Transfer 1/4 cup to small bowl and set aside. 
2. Step 2To sauce in large bowl, add chicken wings and toss to coat. Cover and refrigerate at least 2 hours and up to 4 hours.
3. Step 3Heat grill to low. Place wings bone side down on grill and grill covered 10 min. Flip and continue grilling until cooked through, 10 to 15 minutes more. Toss with reserved sauce and serve sprinkled with chopped scallions or cilantro.

 

Chilled Tortellini Romesco

You’ll never go back to plain old pasta once you’ve had a cheesy side salad. Bonus: the Romesco sauce can also be tossed with potatoes, or used as a dip or a killer sandwich spread.

Ingredients

• 1 lb. cheese tortellini
• 3/4 c. roasted red peppers, drained
• 1/3 c. roasted almonds, chopped
• 2 scallions, finely chopped
• 2 Tbsp. flat-leaf parsley, plus more for serving
• 3 Tbsp. sherry vinegar
• 2 Tbsp. olive oil
• Kosher salt and pepper

Directions

1. Step 1Cook tortellini per package directions. Drain and rinse under cold water to cool. 
2. Step 2Meanwhile, in food processor, pulse peppers, almonds, scallions, parsley, vinegar, oil, and 1/2 teaspoon each salt and pepper until very finely chopped. 
3. Step 3Toss pesto with tortellini to coat and sprinkle with parsley before serving.  

 

Chicago-Style Chicken Dogs

Sweet and spicy pickles and peppers make these grilled dogs a real winner.

Ingredients

• 2 jarred pepperoncini peppers, thinly sliced, plus 1 Tbsp brine
• 1 tsp. honey
• 1 tsp. yellow mustard, plus more for serving
• 1 tsp. poppy seeds
• 1/4 small sweet onion, thinly sliced
• 4 fully cooked chicken sausages
• 4 hot dog buns
• 2 small plum tomatoes, sliced into half-moons
• 4 dill pickle spears
• 1 small romaine heart, thinly sliced (about 3 cups)

Directions

1. Step 1Heat grill to medium. In a bowl, whisk together pepperoncini brine, honey, and mustard; stir in poppy seeds. Add pepperoncini peppers and onion and toss to coat.
2. Step 2Grill sausages, turning occasionally, until lightly charred and heated through, 10 to 12 minutes. If desired, grill buns.
3. Step 3Stuff sausages into buns along with tomatoes and pickles. Toss poppy seeds and onions with romaine and spoon on top of sausages. Serve with remaining romaine mixture and extra mustard if desired.

Article by Samantha Macavoy and Kate Merker for goodhousekeeping.com©

Photos by Mike Garten & Danielle Daly