Planning to entertain this month and not sure what to put on the menu that will hit the mark between light summer fare and a decadent burger on a hot summer night? Why not try both? This menu has something for everyone.
What’s on the menu?
Bacon Caprese Cups with Balsamic Reduction
Sliders Two Ways – Homemade Salmon Sliders with Dill-Lemon and Beef Sliders with Caramelized Onions & Marinara
Why this menu works:
Whether you are planning a backyard BBQ or a formal sit down, we all want to serve something that’s delicious, seasonal and well-rounded. And this summertime backyard barbeque menu has all of that and then some.
Variety & Seasonal
First of all, its seasonal. It contains all the fresh flavors of summer (heirloom tomatoes & basil) with the comforting and familiar aspects of a backyard barbeque (burgers). And your guests get variety because it has veggies, fish and meat! Best of all, it’s a very approachable menu with familiar flavors and what you’d expect for a backyard BBQ, but also elevated with the little touches that will make it memorable. Read on to see what makes it special.
What makes it special?
Bacon Caprese Cups
Bacon
Firstly, let’s talk Caprese salad. This dish functions as both a salad and an appetizer, which is all you need for a casual dinner on a hot summer night! This helps keep the menu light. But the decadent part comes in when you factor in the surprise addition of the bacon in the Caprese cups (or it can be left out and you have an easy vegetarian option).
The quality of the bacon matters. I use thick cut-slab cut instead of standard bacon because it’s more substantial and will stand up in the caprese cup better without crumbling or getting soggy. You can find thick cut at Costco or your local butcher or order online:
Tomatoes
Also, the tomatoes are important and why this is a summer dish. I use medium sized heirloom tomatoes instead of regular vine-ripened tomatoes, which are readily available in the summer months. The larger ones for the outside ‘cup’ of the salad and some smaller ones for inside as part of the mozzarella, basil, olive oil and sea salt filling. Sometimes I add a pinch of red pepper flakes or fresh lemon zest to the filling. Use your imagination and don’t be afraid to experiment.
Balsamic Reduction
And, for the finishing touch, the sticky, sweet and tangy bite of a balsamic reduction is key. I like to make my own when I can. It’s easy. Here’s a link to a recipe that is similar to how I make mine. And yes, I do add a touch of sugar or honey.
While it does take some time to slowly reduce the vinegar, when you are caramelizing onions for your burgers is the perfect chance to do it as both are low and slow do ahead steps. But, if don’t have time or just want a short cut, then just use a store-bought glaze. There are some really good ones on the market now and I always keep a couple in my pantry as a go-to when needed. Regular or fig balsamic would both be amazing on this dish.
Sliders
Your guests will feel extra special when you serve them sliders two ways! Homemade salmon sliders (which are way better than store bought frozen) and beef or meatball sliders. The decadent toppings on the beef slider include slowly caramelized balsamic onions (done ahead) and gooey mozzarella and marinara really send it over the top.
Similarly, you have a nice fresh bite of salmon with a crunch of spinach on the bun and a creamy, bright herb sauce. In other words, you have it all – light, fresh, decadent and flavorful.
Beef Sliders
Caramelized Onions
For the beef sliders, the extra love comes from those slowly caramelized balsamic onions. Basically, just caramelized onions with a touch of balsamic and sugar thrown in there to help create a nice depth of flavor. Sometimes I add a clove of garlic as well. Here’s a link to Ina Gartin’s recipe. She uses red onions, but I prefer a sweet onion like Vidalia. Entirely up to you.
Meat
Also, it’s important to use a good quality, fatty 80/20 beef or Wagyu beef if you really want to go for it. You can just make a small patty to fit the bun and season with salt and pepper or get fancy and make more of a meatball.
Toppings
For the sauce I use a plain jarred marinara or make my own with summertime tomatoes. The cheese topping is a just a plain or smoked mozzarella. Gouda or fontina (any kind of melty cheese) would be delicious as well.
Salmon Sliders
These amazing sliders are all about making your own from the best quality salmon you can get. Sockeye or Coho is the best. You can make these ahead of time as well as the sauce so all you have to do at the end is grill the beef and salmon sliders and assemble with all the yummy toppings. Here’s my recipe for homemade sliders with a Lemon-Dill Creme Fraiche Sauce:
Salmon Sliders
- ½ lb. fresh salmon, skin removed and cubed
- 1 Egg
- 2 Tablespoons fresh dill
- 1 Tablespoons capers, drained
- 3 Tablespoons mayo
- 1 teaspoon lemon zest
- 1/3 cup panko breadcrumbs
- Kosher salt & fresh ground pepper
- Olive oil
Lemon-Dill Crème Fraiche Sauce
- ¼ cup crème fraiche or sour cream or plain whole milk Greek yogurt
- 2 Tablespoons mayo
- 2 Tablespoons fresh dill
- 2 Tablespoons shallot (approx. 1 medium shallot)
- 1 glove garlic
- Juice of ½ lemon plus zest
- Salt & Pepper
Presentation:
Serving Dishes
And finally let’s talk presentation. I love to serve my sliders on a tiered metal-wood tray and the Caprese Cups on a marble cheese board. The tiered tray is great for the sliders because it allows you to stack the sliders in a sense and you can put beef on one layer and salmon on another and even put some of the extra toppings (lemon dill and caramelized onions) right on the tiered tray in separate small dishes.
The marble cheese board works great for the Bacon Caprese Cups because you can put the balsamic drizzle right on the platter and it won’t absorb, and the marble just gives it a touch of class.
