Dress up grilled burgers with yummy fixings - The Friday Flyer

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Dress up grilled burgers with yummy fixings

A summer Canyon Lake weekend isn’t complete until you fire up the grill and throw on not just some hamburger patties, but ones with all the fixings.

Elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.

Candied Bacon

Prep time: 5 minutes
Cook time: 25 minutes

Servings: 8

• 1 pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
• 1 tablespoon fresh ground black pepper
• 1 cup packed light brown sugar

Heat oven to 375 F.

Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer. Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp. Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature. Store in airtight container up to 3 days at room temperature.

Quick Pickles

Prep time: 10 minutes
Cook time: 5 minutes

Yield: 1 1/2 cups

• 1/2 cup white vinegar
• 2 teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
• 1 bay leaf
• 4 cucumbers, cut into angled 1-inch slices

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.

In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving. Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.

Connecticut-Style Shrimp

Prep time: 5 minutes
Cook time: 10 minutes

Servings: 4

• 4 tablespoons unsalted butter
• 2 tablespoons chives
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp

Heat medium skillet to medium-high heat. Add butter; cook until melted. Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve. Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

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