Join IPRO’s cookout!

Preheat your grill over medium-high heat.

In a mixing bowl, combine the ground beef, preferred spice blend, salt, and black pepper. Gently mix the ingredients together using your hands until the spices are evenly distributed.

Divide the meat mixture into 4 equal portions and place each portion onto a baking sheet.

Using your burger press, gently press down on the patties to your desired thickness.

Place the patties on the preheated grill or pan. Cook for about 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C) for medium doneness. If adding cheese, place a slice on each patty during the last minute of cooking and allow it to melt.

While the patties are cooking, you can lightly toast the burger buns on the grill or in a toaster if desired.

Once the patties are cooked to your desired doneness and the cheese has melted, remove them from the heat and let them rest for a couple of minutes.

Assemble the burgers: Spread your preferred condiments on the bottom halves of the toasted burger buns. Add a cooked patty on top of each bottom bun. Then, layer with lettuce, tomato slices, and onion. Place the top bun on each burger to complete the assembly.

Serve your delicious burgers while they’re still warm and enjoy!

Preheat your grill to medium-high heat.

Wash and prepare the vegetables. Cut them into desired shapes and sizes. For example, slice bell peppers into strips, cut zucchini and eggplant into rounds, and leave mushrooms whole.

In a small bowl, whisk together the olive oil, minced garlic, dried herbs, salt, and pepper.

Place the prepared vegetables in a large mixing bowl. Drizzle the olive oil and herb mixture over the vegetables. Toss gently to coat them evenly with the seasoned oil.

If desired, you can let the vegetables marinate for 15-30 minutes to enhance the flavors.

Once the grill is hot, place the vegetables directly on the grates or use a grill basket or skewers to prevent them from falling through.

Grill the vegetables, turning occasionally, until they are tender and have nice grill marks. Cooking times may vary depending on the type and thickness of the vegetables. As a general guideline, grill bell peppers and onions for about 10-12 minutes, zucchini and eggplant for 6-8 minutes, and mushrooms for 4-6 minutes.

Remove the grilled vegetables from the heat and transfer them to a serving platter.

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Taste the salad and adjust the seasoning if needed.

If desired, garnish the salad with fresh herbs like basil or mint for added freshness.

Fill a pitcher or large glass with ice cubes.

Pour the Lambrusco wine into the pitcher or glass.

Add the chilled club soda or sparkling water to the pitcher or glass.

Pour in the orange juice. Adjust the amount according to your preference for sweetness and citrus flavor.

If desired, add simple syrup to sweeten the drink. Start with 1 tablespoon and adjust to your taste. You can make simple syrup by dissolving equal parts of sugar and water over low heat until the sugar is fully dissolved. Let it cool before using.

Stir the mixture gently to combine all the ingredients.

Garnish with orange slices or mint leaves, if desired.

Pour the Lambrusco drink into individual glasses filled with ice cubes.