'Chopped' Champion Angie Mar Fires up 32 Burger Recipes for NFL Homegating Season

Uniquely inspired by each NFL team, these recipes help fans show their team pride



With the NFL season underway, NFL Homegating is calling all grill masters to grab their aprons and turn up the heat. Angie Mar, Chopped "Grill Masters" Champion, NFL Homegating "Burger Maestro," and Chef and Owner of New York's celebrated Beatrice Inn, has tapped her culinary expertise, love for mouth-watering burgers and enthusiasm for NFL Homegating to create 32 diverse and delicious burger recipes, inspired by each NFL market, for fans across the country to cook and enjoy with their friends and family on game day.
An NFL Homegating party is an authentic celebration of food, drink, tradition and fun with friends and family that brings the celebration and tradition of a stadium tailgate to the comfort of home. The NFL Homegating product line includes team branded cookware, drinkware, serve ware and décor designed to transform any home into a game watching headquarters and help fans show their team spirit all year round.

Mar's creative and easy-to-follow recipes vary from sweet and savory to unusual and exotic. Each recipe incorporates an element of each team's hometown, with signature ingredients representative of the region.

Here's a snapshot of all 32 unique NFL Homegating burger recipes:

• Arizona: "Southwest Slam," featuring diced jalapeños, crumbled cotijia cheese and chopped tomatillos
• Atlanta: "The Dirty Bird," featuring Cajun seasoning, American cheese and bacon on breaded chicken breasts
• Baltimore: "Baltimore Harbor Master," featuring soft shell crabs and cheese
• Buffalo: "Buffalo Winger," featuring Bison burger patties, buffalo wing sauce, celery and bleu cheese
• Carolina: "Carolina Pork Primer," featuring boneless pork chops, pickled onions and barbeque sauce
• Chicago: "Chicago Classic," featuring beef patties, pickles, beefsteak tomatoes and cheese
• Cincinnati: "Cincinnati Chili Burger," featuring patties made of ground beef and chili, dark chocolate and cinnamon
• Cleveland: "Dawgpound," featuring kielbasa links, sauerkraut and barbeque sauce
• Dallas: "The All-American," featuring diced jalapeños, hot sauce, hickory smoked barbeque sauce and cole slaw
• Denver: "Colorado Crush," featuring queso fresco, chopped jalapeños and cilantro
• Detroit: "Motor City Mother Lode," featuring horseradish-aged cheddar and hickory-smoked bacon on an English muffin
• Green Bay: "Cheesehead's Delight," featuring a fresh cranberry glaze, arugula and Wisconsin aged cheddar
• Houston: "Bulls on Parade," featuring beef patties, nacho cheese and chunky red salsa on challah rolls
• Indianapolis: "Indy Insanity," featuring veal patties, horseradish mayonnaise and beer-braised onions
• Jacksonville: "Jacksonville Delight," featuring alligator meat, adobo mayonnaise, peaches and white cheddar
• Kansas City: "KC Cook-Out Burger," featuring brisket basted in spicy molasses topped with flavorful potato salad
• Los Angeles: "LA Pacific Perfection," featuring classic condiments, pickles, American cheese and sesame buns
• Miami: "Crispy Cuban," featuring pork, ham, Swiss cheese and pickles
• Minnesota: "Minnesota Muncher," featuring flavorful onions, Cambazola Black Label cheese and grilled potato buns
• New England: "The Colonial," featuring lobster, hot sauce and celery
• New Orleans: "Big Easy Burger," featuring crawfish, red beans, cayenne pepper and andouille sausage
• New York: "New York Melt," featuring dry-aged beef, pastrami and fresh thyme on thick-cut rye, and the "New York Colossal Crunch," featuring beefsteak tomato, crispy bacon and potato chips
• Oakland: "Blackhole Burger," featuring brie, grilled onions and a squid ink aioli
• Philadelphia: "The Philly Remix," featuring dry-aged ribeye, tellegio cheese and spicy calabrese peppers
• Pittsburgh: "Steel City Stacker," featuring fried eggs and D'affinois cheese on a brioche bun
• San Diego: "San Diego Seaside Burger," featuring beer-battered halibut, crushed tomatillo, corn and cilantro
• San Francisco: "Bay Area Burger," featuring crab cakes, chopped cornichon and pickled onions on a sourdough English muffin
• Seattle: "Seattle Sauerkraut Slam," featuring patties made of pork, veal and beef; Swiss cheese, sauerkraut and potato chips
• Tampa Bay: "The Tampa Bay Roll," featuring Swiss cheese, kimchi and a sourdough roll
• Tennessee: "The Tennessee Brisket Burger," featuring brisket, barbeque sauce, and bread and butter pickles on flaky biscuits
• Washington, D.C.: "Orchard Burger," featuring avocado, gruyere cheese, diced apples and cole slaw

Each of the 32 burger recipes are available on the NFL Homegating Pinterest board and include easy-to-follow directions for crafting the perfect burger to take your NFL Homegating party to the next level or for celebrating your team on any day of the year.

Fans can prepare ingredients on the Touchdown Cutting Board, then fire up the grill in the NFL Homegating Grilling Apron. Then, display the perfectly crafted burger on a team branded Ceramic Plate, and serve it up with your favorite beverage in a Glass Tankard.

Discover additional recipes, entertaining tricks and more ways to keep the party going in style on the NFL Homegating Pinterestboard. Show them off at your next NFL Homegating party with your favorite team products available atNFLShop.com/Homegating.

Tackling a Touchdown Tailgate: Cost-effective tips from DIY experts

Whether you're a die-hard gridiron fan or prefer to enjoy the food and festivities from the sidelines, everyone can agree that a successful tailgate is key to any memorable game day get-together. According to a recent Bank of America survey, 34 percent of Americans plan to attend a professional or college football game or tailgate this fall, and 20 percent plan to host a tailgate or viewing party themselves.

As fall settles in, the air gets crisper and the kids head back to school, many Americans eagerly anticipate one thing: football season.

While many love planning out meals, decorations and activities for friends and family, the costs can easily add up and make hosting feel like an underdog game. So how can fans plan a tailgate that stays on budget and impresses any crowd – home or away?

Home design and DIY experts Ben and Erin Napier teamed with Bank of America to provide these cost-savvy tips for pulling off a memorable tailgate that fits the bill for every fan on game day.

Get in the Competitive Spirit
Whether you're grilling outside the stadium or spending halftime hanging out in your backyard, Ben recommends laying out a variety of games for guests to enjoy.

"We take college football season very seriously," Ben said. "For some friendly, competitive fun before kickoff and during halftime, create a larger-than-life wood-block game."

Follow these simple steps:
1. Sand down wooden four-by-fours.
2. Cut into 48 pieces, each 18 inches long.
3. Stack pieces into a tower.
4. Take turns pulling pieces to see who knocks the tower over first.

For added flair and personalization, Erin suggests painting the wooden blocks your team colors.

Bring the Stadium to Your Living Room
If you missed out on tickets or your home team is on the road, you can still make your home feel like a day at the stadium.

"During tailgates at home, we try to make our friends feel like they're actually at the game and having as much fun as possible," Ben said.

Decorating your home with the team's colors – such as creating DIY wall art with framed jerseys – is a simple, cost-efficient way to capture the tailgate essence.

Ben suggests setting up a big screen TV on the deck or outdoor living area with speakers to mimic the feeling of watching a game outside in the stands. For inexpensive, comfy seating that will help welcome guests and add another pop of team spirit, try purchasing throw pillows in your team's colors from a wholesale club or superstore, but make sure to weatherproof them first using fabric protection spray.

"We also like to play recordings of our college band before kickoff if we can't be at the pep rally in person," Erin said.

Create a Tailgating Space that Stands Out
One of the best parts of tailgating at the stadium is being surrounded by fellow fans. Try sprucing up your car or tent to create an inviting space that showcases your team pride.

Ben recommends investing in a large, custom-designed vinyl or fabric banner for your tent. Not only can they be affordable to produce and last for many seasons, but they stand out in a crowd.

"Because the banner's durable, you can use it every year," Ben said. "Its unique design makes it easy to find after we walk around the tailgate to meet fellow fans."

Even when your tailgate screams "Go Team," it's important to make everybody – even the opposing team's fans – feel welcome.

"Experiencing a big game may be a once in a lifetime experience for them," Erin said. "Football fans should be all about hospitality, even toward the rival team's visitors."

Defeat Your Budget
"Planning for a busy football season doesn't need to be a 'loss' for your budget," Ben said. "Turning to a credit card that rewards you for everyday purchases is one of the easiest ways to 'win' this season."

Because tailgating throughout the entire football season requires many trips to the grocery store – often buying in bulk – using a card like the BankAmericard Cash Rewards credit card lets you earn 2 percent cash back at wholesale clubs and grocery stores. And 3 percent cash back when gassing up for away games – on up to $2,500 in grocery/wholesale club/gas quarterly spend. You also earn 1 percent back on all other purchases.

For more information, visit bankofamerica.com/creditcard.

Develop a Game Plan Before Cooking
When preparing meals for a large group, planning ahead and using simple recipes are key.

"We like to plan our meals ahead so that by the time our friends arrive and the game starts, we're pretty much done in the kitchen," Ben Napier said.

A simple, versatile marinade helps keep flavors fresh throughout the football season while avoiding additional costs.

"For our tailgates, we prefer to stick to the classics," Ben said. "When we aren't grilling hot dogs or burgers, we make a big pot of chili in our slow cooker – letting it simmer for a few hours before serving when the game starts. If we're tailgating at the stadium, we'll even throw the chili together in a cast iron pot straight on the grill."

Do-It-All Marinade
            3          parts olive oil
            2          parts soy sauce
            1          part Worcestershire sauce
            1          part balsamic vinegar
                        lemon juice
                        Dijon mustard
                        pepper
                        garlic powder

In small bowl, combine all ingredients then place in re-sealable plastic bag.

Drizzle marinade over chicken and let stand in refrigerator about 4 hours prior to grilling.

Hot Off The Grill: 3 Bar-B-Q Trends To Fire Up The Dog Days Of Summer

National Grilling Month marks the mid-point of the summer grilling season, and is the perfect time for backyard cooks to expand their repertoires with hot new Bar-B-Q trends. Barbecue pro Rocky Stubblefield ofAustin, Texas-based Stubb's Legendary Bar-B-Q offers easy tips to help grill masters and newbies alike bring these top trends to life.

"You've been doing the basics all summer, and now it's time to kick it up a notch. But you don't have to be an expert to make delicious, flavorful dishes in your backyard," said Stubblefield. "High quality ingredients – from sauces and rubs to your favorite meats and produce – and a few of my simple tips are all you need to grill up this summer's hottest trends."

Three Bar-B-Q trends to try now:

• Boosted burgers: Stubb used to say, "It all starts with a great rub," and in 2016 that includes not only steaks, brisket and ribs, but also burgers.
  • Rocky's tips: Create over–the-top burgers by coating each patty with Stubb's Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat! Before you throw them on the grill, make a thumbprint in the middle of the patty to get a flat, evenly cooked burger instead of a plump, rounded one that is undercooked in the middle.
• Steak stand-ins: Thick-sliced, marinated and grilled cauliflower, cabbage, eggplant and even watermelon make surprising sides, appetizers or meatless main dishes topped with bacon, cheeses, nuts or other savory ingredients.
  • Rocky's tips: No barbecue is complete without coleslaw, so deconstruct the classic with grilled cabbage "steaks" marinated in 3/4 cup Stubb's Sweet Black Pepper Anytime Sauce with a quarter cup of mayo mixed in. Grill them over medium heat and use the extra mixture to baste the cabbage as it cooks – just a few minutes on each side. Serve with shredded carrots and finely chopped onions on top.                 
• Smoky heat: Americans are craving more and more heat, and smoking is the hottest new trend in backyard grilling. Join the two for a combo that can't be beat.
  • Rocky's tips: Get just the right amount of heat to suit your taste by mixing your favorite hot sauce with Stubb's Original or Sticky Sweet Bar-B-Q Sauce, then heat together in a pan. Throw in a little finely chopped onion for some extra tang and texture.
  • For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or apple wood – to experiment with flavors.

Grilling with Grains

If your outdoor grilling menu calls for easy, gluten-free dishes to accompany your favorite flame-kissed foods, sorghum may be your secret to success.

Sorghum, an ancient cereal grain, is a highly versatile ingredient that can be used in a wide range of preparations, such as leavened and unleavened breads, fermented and unfermented beverages, and a host of flour-based foods such as pizza dough, pastas and cereals. It can also be consumed in place of whole grain in countless recipes and as a syrup.

Because it is naturally gluten free, sorghum is a terrific option for those with celiac disease or gluten intolerance who don't want to sacrifice the texture and taste of grain-based foods. What's more, the nutrient-rich grain is a good source of iron, calcium, potassium as well as polycosinol, which research has shown to lower serum cholesterol and may improve heart health.

For those who monitor glycemic index, sorghum also offers good news. Research indicates sorghum offers slow digestibility and a lower glycemic index. Foods with a lower glycemic index are believed to increase satiety, which means you feel fuller longer, aiding with weight management.

Enjoy grilled fare with a new twist. From sweet, savory marinades to crisp, crunchy salads to refreshingly tangy beverages, sorghum is the ingredient that makes these recipes shine.

For more recipes and tips for cooking with sorghum, visit www.HealthySorghum.com.

Spicy Sorghum Chicken Breasts
Contributed by Joy Gray
Yield: 4 servings
Prep time: 10 minutes
Cook time: 12 minutes

4	chicken breasts
1/2	cup canola oil
2	tablespoons sorghum syrup
3	cloves garlic, minced
2	jalapeno peppers, minced
	Juice of 1 lemon
	Salt
	Pepper

Put chicken breasts between sheets of wax paper and gently pound to about 1/2-inch thickness. Pierce both sides several times with fork and set aside.

In large resealable bag, combine canola oil, sorghum syrup, garlic, jalapenos and lemon juice. Season with salt and pepper to taste. Add chicken breasts to bag, seal and refrigerate 2–10 hours.

Heat grill to high. Remove chicken breasts from marinade and cook for 6 minutes. Turn to other side and cook for another 6 minutes or until internal temperature reaches 165 degrees F.

Grilled Sorghum Tabbouleh Salad
Contributed by Brady Shadid
Yield: 4 servings
Prep time: 15 minutes
Cook time: 1 hour

1	cup sorghum grain
3	cups water
1	yellow bell pepper, cored and quartered
1	red bell pepper, cored and quartered
1	white onion, cut into wedges
1/4	cup olive oil, plus 1 tablespoon
3	bunches parsley, chopped
1/4	cup fresh mint, chopped
1/3	cup lemon juice
	Salt
	Pepper

Add sorghum to water and bring to a boil. Cover and reduce to a simmer for 50 minutes or until water is absorbed. Set aside and let cool. Sorghum can be prepared in advance and refrigerated overnight.

Brush bell peppers and onion with 1 tablespoon olive oil and grill over medium heat for 4 minutes. Turn to other side and grill for another 4 minutes. Remove and let cool.

Chop grilled peppers and onion and add to cooled sorghum. Add parsley, mint, lemon juice and 1/4 cup olive oil to sorghum and toss lightly. Season to taste with salt and pepper.

Southern Sweet Sorghum Tea
Yield: 4 servings
Prep time: 10 minutes

6	cups water
4	black tea bags
3/4	cup sorghum syrup
1/4	cup sugar
1/4	cup bourbon (optional)
	Juice of 1 orange
1	orange, washed and sliced
	Mint to garnish

Boil water. Remove from heat, add tea bags and steep for 5 minutes. Remove tea bags and stir in sorghum syrup and sugar. Pour into pitcher and refrigerate until cold.
Stir in bourbon and orange juice. Add sliced oranges to pitcher. Serve over ice with mint to garnish.

Houston Chefs Offer Tips for Grilling Your Favorite Fresh Potatoes This Summer

As Houstonians prepare for the summer backyard grilling season, four prominent Houstonchefs are sharing their tips for enjoying fresh potatoes right off the grill, ready to eat in minutes precisely once a steak, chop, chicken or burger is grilled to perfection.

Their secret?  Start fresh potatoes in the microwave before placing them on the grill.

When grilling with MountainKing Steakhouse Roasters, Brennan's of Houston Executive Chef Danny Trace suggests lightly coating the slender-shaped potatoes with oil, then microwaving them for two minutes (for two potatoes) or three minutes (for up to six potatoes).

Next, wrap them in a foil bundle and place them on the grill as you start to cook the meat.  The Steakhouse Roasters will be ready when the meat is done.  Perfect with burgers, the Steakhouse Roasters from Houston-based MountainKing offer the flavor and appearance of steakhouse-quality wedge fries without the fat, sodium and calories of frozen French Fries.

When grilling with MountainKing's hand-selected Steak House Bakers, David Cordua of Houston's Cordua Restaurant Group recommends microwaving the Russet-sized potatoes for eight minutes. Next, wrap them in foil and place them on the hot grill as you start to cook your favorite meat. The Steak House Bakers will be ready when the meat is done – ideal with steaks, chicken, chops and fish.

These and other grilling tips from Mark Holley, executive chef of Holley's Seafood Restaurant & Oyster Bar, and Rick Cruz, executive chef at Grotto Ristorante are available at www.MountainKing.com. Plus, those who visit the website can download a .55 cent off coupon.

Two of MountainKing's most popular varieties, the Steak House Bakers and Steakhouse Roasters, are available at participatingHouston-area grocers.  The Steak House Bakers are sold in four-count packages while the Steakhouse Roasters are available in 1.5-pound bags offering 6-8 servings.

MountainKing Potatoes is one of the world's largest growers of high-flavor potato varieties. Currently, about one million U.S. households enjoy MountainKing products every week.

For other great-tasting summer recipes, cooking demonstration videos and more, go to www.MountainKing.com.  Also, "like" MountainKing Potatoes at www.Facebook.com/MountainKing-Potatoes and "follow" on Twitter @MKPotatoes.

Taking Care of Turkey

Here it is November already, and I’m already thinking about the bird. Not sure if I’m going to do one, but I am thinking about. As long as I’ve got bird on the brain, here are some interesting tidbits I came across on how to cook a turkey. It's quite interesting to read the differing perspectives on how to cook the bird. In fact some of the advice is down right contradictory. Try it all the different ways and you decide which works best in your kitchen.

NO SALT, NO BASTING

The bottom line is to not bast it because basting sucks moisture out of the bird. Here's one chef's suggestion on how to cook your thanksgiving turkey.

• Dry the turkey, place in roasting pan on a V-rack. Never put a turkey flat on the pan without a rack or you'll boil it and dry it out instead of roasting it.
• Never use a fork to turn or lift the turkey or any meat, this causes it to lose moisture.

• Preheat oven to 475 degrees, paper towel dry inside and outside of the turkey.
• Brush turkey inside and outside with oil, season, (Remember: No salt, it evaporates moisture).
• Place turkey on V-rack in roasting pan. Remove excess skin around cavity.
• Wedge a metal fork between the backbone and the bottom ribs, keeping the cavity open so the heat reaches the backbone.
• Cover the breasts and legs with Pam/oiled foil.
• Add 4 cups of broth to roasting pan.
• For conventional ovens, cook at 450 to 475 degrees for two hours. Cook for 1 1/2 hours at 425 degrees for convection ovens.
• Remove foil for last 20-25 minutes browning skin.
• Do not baste! Basting breaks caramelization.

The turkey is ready when:

• The turkey is ready at 155 degrees.
• Check temperature through the breast with thermometer, adjust cooking time if needed. There'll be residual cooking for 1/2 hour.
• Rest the turkey 30 minutes before carving. Remove fork, deglaze pan for gravy, salt and pepper to taste after carving.

WHAT DO YOU MEAN NO SALT? BRINE THAT BIRD!

 Brining means to soak the bird in salt. The premise is that brining locks in juices.

You'll need:

• 2 gallons of water
• 1/2 cup Kosher salt per gallon of water
• 1/2 cup Sugar per gallon of water
• A container large enough to submerge the bird

To brine a turkey, soak it in kosher salt for 4-14 hours. Typically try to brine it at least overnight, which is what the recipe above is for. If it won't fit in the fridge, you can use a clean cooler. After the bird soaks, thoroughly rinse, then it's ready to cook.

Don'ts

• Don't brine prebasted turkeys
• Don't brine if you plan to fry

YEAH, FRY IT!

 A new national poll commissioned by LouAna Peanut Oil and Cajun Injector Marinade shows that 49 percent of adults surveyed have eaten fried turkey, and 28 percent plan to eat fried turkey this holiday season. The survey of 1,000 adults was conducted by the Opinion Research. Last year, a similar survey reported that nearly 39 percent of U.S. adults say they've eaten fried turkey.

It takes just 48 minutes to fry a 12-pound turkey in peanut oil, compared to more than three hours to roast a turkey the traditional way. And the turkey won't be greasy as long as you fry it at a constant 350 degrees F. A Cajun-fried turkey only has 220 calories per serving.

I won't fry chicken, much less a turkey, but my brother does, and boy, is it good!

Tips and Tricks for Game Day Grilling:

With the kick-off to the football season here, fans across the country are preparing their tailgate checklists and equipment for the pre-game festivities, for what is sure to be the best tailgating season yet. And, according to the Hearth, Patio & Barbecue Association (HPBA), when it comes to tailgating, this season North Americans are more likely to tailgate at professional football games (27 percent) than any other type of event, such as outdoor concerts (19 percent) and college football games (15percent. So, fire-up the portable grill, smoker or fryer, grab all the essentials for a finger-licking good time, and assemble your team to help get this year's tailgating season off to a winning start.

Starting your tailgating season off right sets the right tone for the rest of the season. HPBA has the following game day plan to get you started:

Know the Rules: Know the tailgating rules for your stadium before game day. Are grills, smokers and fryers allowed? What time do the parking lot gates open for tailgaters?

Morning Practice: Create a tailgate checklist so you won't forget your gear, including food, drinks, grill, smoker or fryer, grilling accessories, chairs, table, cooler and paper goods.

Equipment Check: You can't play the game without the ball, and you can't cook without the grill, smoker or fryer. Make sure your 'equipment' works properly before getting to the stadium. You'll also want to bring your favorite outdoor cooking accessories, like tongs, and plenty of paper goods for serving.

Be a Team Player: Score big with your friends by bringing a variety of food to throw on the grill, smoker or fryer, and drinks and water, so that there's something for everyone, including kids, vegetarians and those who may just want a snack.
Pre-Game Prep: Prep and marinate meat ahead of time and keep on ice during transportation to ensure freshness (and safety). Arrive early to start up the grill so that it's fired-up by the time other tailgaters arrive.

Go the Extra Yard: You've got the grill and the food, but don't forget about tailgating entertainment, like an iPod, MP3 player or other device for parking lot music, generator to power a TV for pre-game coverage, or even a football, frisbee or cornhole set for activities to play before the game starts.

Clean-up Blitz: Before heading into the stadium, make sure the grill is completely extinguished, coals are cooled and disposed, and you've cleaned up your tailgating area. Many stadiums provide metal trash cans to place used charcoal. However, if you are tailgating at a stadium that does not, it is always a good idea to bring your own small metal can to place cooled coals.

Practice Makes Perfect: After you and your guests deemed the tailgate a success and the game is over, go home and 'review the tapes'. Did the new marinade you used work? Do you have enough charcoal, propane, etc. for next week's tailgate? Take what you learn from each tailgate and apply it to the next to be the champion of the tailgating season.

For more tailgating tips, resources and recipes, please visit www.hpba.org

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To make tailgating even easier, check out this brilliant condiment set!  from Avon. Order yours today!

Meatless Grilling

Ever consider going meatless? We’ve have tried from time to time. In fact, John went vegetarian for three years in the 1970s during his 20s. At the time, he was a member of a band called First State Bank where everyone had to be vegetarian. Back then, there weren’t many options. It was pretty much fruit and veggies and strange concoctions from health food stores. When he joined a different band, he became a meat eater again.

I’ve dabbled with it from time to time, maybe going a week or two with little or no meat. It was easy to substitute prepackaged veggie patties for hamburger patties. My favorite is the MorningStar black bean patty. A warmed patty topped with a slice of tomato, roasted pepper and cheese, and you have a quick, yummy, meatless lunch.

I never ventured into grilling veggie patties. Traditional burgers and dogs for me – and I’m not alone. According to a recent MorningStar Farms® survey, 63 percent of Americans agree that backyard barbecues are the biggest temptation to stray from a veggie diet during the summer when compared to eating on road trips and at food festivals.

To make grilled meatless patties more enticing, MorningStar got Chef Carla Hall, cohost of ABC’s “The Chew” and former “Top Chef” competitor to come up with some recipes.

“It’s all about the flavor,” said Chef Carla Hall. “The MorningStar Farms veggie burgers give people a variety of meatless options while adding sizzle and spice to any summer barbecue or party.”

According to the survey, veggie burgers are the No. 1 choice for people considering a meatless version of popular foods such as hamburgers, hot dogs and chicken patties. Additionally, half of the survey respondents feel that opting for meatless meals as little as one to three times each week would improve their diet.

MorningStar Farms also has introduced the Burger Back Guarantee, which provides a full refund for those who purchase the product and decide it’s not for them. Details are available atwww.morningstarfarms.com.

Chef Carla Hall lends the following tips to ensure outdoor gatherings sizzle with flavor:

Spray some nonstick cooking spray on the grilling surface before turning up the heat. It makes flipping food easier than ever.

Take the salad out of the bowl and use it to top grilled burgers. Whether it’s a slaw or Caprese salad, consider this the adult version of playing with your food.

Use the grill to take advantage of summer’s wide produce selection. Marinate fresh vegetables in light salad dressing and grill until tender for a tasty side dish. After the meal, add slices of angel food cake and stone fruit or pineapple to the grill for a simple, crowd-pleasing dessert.

Browse more of MorningStar’s recipe ideas. Comment back and tell me your favorite!