This black bean burger recipe is hearty and satisfying! Pile ’em high with toppings for a meal that pleases everyone.
Everyone has their own favorite black bean burger recipe…and at long last, here’s ours! Here’s the thing with bean burgers: you either love ’em or you hate ’em. But a good one can be fantastic. This one is hearty and savory, spiced with cumin, garlic, and smoked paprika. Walnuts give it texture so it’s not just mush on a bun. Top it with cheese, guacamole and all the burger fixin’s, and it’s pretty darn satisfying. We always polish these off quickly: and leftovers last in the fridge for days!
What’s in this black bean burger recipe?
There are many variations on a black bean burger recipe. This one is mostly beans, walnuts, and spices, held together with breadcrumbs and egg. It doesn’t have the texture of an actual burger, so don’t expect that! But it’s hearty and satisfying when served in a bun with toppings. Here are the key ingredients you’ll need:
Onion and garlic
Spices: cumin, garlic powder and smoked paprika
Methods for cooking a black bean burger
There are a few methods for cooking a black bean burger: baking, pan frying, and grilling. In our experience, pan frying a black bean burger can come out mushy and not cooked through. So our favorite method is baking! But you can grill it as well. Here’s what to know:
Baked: Bake the burgers at 400 degrees Fahrenheit for 15 minutes on each side. This cooks them through perfectly. They’re even better after they rest for about 10 minutes to firm up.
Grilled: Pre-bake them at 400 degrees Fahrenheit for 10 minutes per side. Then you can go right to the grill and grill 5 minutes per side on medium high heat, or refrigerate until grilling. The smoky char of the grill adds unreal nuance to the burger!
Sauces and topping ideas
Once you’ve whipped up this black bean burger recipe, the fun part is the toppings! The best bang for your buck? A great burger sauce recipe. Often times we go simple and just slather the bun with guacamole (as you see above), but there are lots of other great sauce ideas. Make sure to pair this burger with a sauce or spread: it’s much too dry otherwise. Here are some options:
Cheese adds great savory flavor and richness, which is helpful for a bean burger
Leftovers and make ahead instructions
This black bean burgers recipe stores very well and is ideal for making in advance! The texture of the burgers firms up the longer they sit, so they’re great after refrigeration. They even work well frozen! This recipe makes enough for 8 burgers, so you can have leftovers for days. Here are a few notes on storage:
Burgers last well refrigerated up to 5 days. Eat them cold, room temp, or re-warm them before eating (in a skillet, oven, broiler or on the grill).
Or, freeze burgers you don’t plan to eat right away for up to 3 months. Stack them with parchment paper in between each and freeze in a sealed container.
More veggie burger recipes
There are lots of ways to make a burger without using black beans! Here are a few more options you might enjoy:
Mince the garlic and finely chop the onion, making sure the pieces are small (avoid random large ones which can break up the texture). In a large skillet, heat the olive oil. Add the the onion and sauté for 3 minutes, then add the garlic and sauté for for 2 more minutes until golden and translucent. Remove from the heat.
In a large bowl, mash the black beans with a fork, keeping some whole– the texture should be mostly mashed with chunks and whole beans remaining. Add the sauteed onion and garlic, cumin, garlic powder, smoked paprika, soy sauce, ketchup, panko, chopped walnuts, kosher salt, and egg. Mix to combine until a dough forms.
Use a ½ cup measuring cup to portion the dough into patties: 7 burgers with a full ½ cup or 8 burgers measuring a scant ½ cup. Shake the patty out of the measuring cup, then place it on a parchment lined baking sheet and gently press it until it’s 3/4” thick. When the dough starts to stick to the cup, wash out the measuring cup.
Place the burgers in the oven. Bake 15 minutes on one side, then flip and bake 15 minutes on the other side. If using, add cheese slices and bake 3 minutes more until the cheese is melted. Serve immediately or wait about 10 to 15 minutes until the burgers firm up. Place on a bun spread with guacamole and layered with pickles, ketchup red onion and tomato. Leftover burgers last well refrigerated up to 5 days. Or freeze leftovers for up to 3 months, stacked with parchment paper in between each in a sealed container. Reheat or grill prior to serving (see below).
Alternative grilling instructions: If you plan to grill the burgers, first bake the burgers for 20 minutes: 10 minutes per side. Then grill the burgers over medium high heat for about 5 minutes per side.
Keywords: Black bean burger recipe, black bean burger
Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor.
What’s better than sinking your teeth into the buttery pop of flavor that is summer sweet corn? There are so many ways to cook this summer treat, from boiled to grilled to even oven roasted. But here’s a new method that’s won us over: grilling corn in the husk! It requires a bit of know how, but it results in a fantastic flavor: beautifully moist and sweet, with a nutty nuance from roasting in the husk.
Grilling corn in husk: pros and cons!
The standard method for grilling corn? Shuck it and place it right onto the grill grates, so it gets beautifully charred. Another popular method is grilling corn in foil, which comes out extremely moist but no smoky grill flavor. Grilling corn in the husk is like a combination of the two methods!
Grilling corn in the husk results in moist, juicy corn (like the foil method) with a hint of charred nuttiness (like the grill grates method).
Some tradeoffs? Prep takes some time: you’ll have to remove the silk from each cob, and soak them for at least 20 minutes. It also takes slightly longer to grill than the grates method, and the cooking is slightly more uneven.
Is it worth it? After tasting it, we think so! We still like our perfect grilled corn method for ease of use, but this one is definitely up there flavor-wise. Plus, the husks come out fantastically blackened which looks visually impressive.
How to grill corn in the husk: basic steps
Ready to try this method? Grilling corn in the husk requires a bit of prep work, but it’s well worth it. Here are the two steps you’ll need to do that you might not think of before starting:
You’ll need to remove the silk. Yes, it’s a little fussy! Remove the silk of the corn, then pull the husks back up. This makes eating it easier once it comes off the grill.
Soak the cobs for 20 minutes. The husks are going to get very blackened on the grill grates. So to prevent them from catching fire, you’ll need to soak them first!
Preheat the grill to medium high: that’s 375 to 450 degrees.
Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk.
Again, the prep work is worth it! Grilling corn in the husk gives it a roasty, charred flavor but keeps it moist instead of drying out (like in our Perfect Grilled Corn method).
Make it a meal!
Once you’ve got your lovely charred corn in the husk, it’s totally showy! It’s perfect for a grilled summer meal, cooked up with your favorite proteins, grilled sides, or a summer salad. Here are a few of our favorite ways to make a summer-time dinner:
Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can air on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
Keywords: Grilling corn in husk, grilled corn on the cob in husk, how to grill corn in the husk
Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.
Want to know the easiest, no-fail way to grill salmon? Make Grilled Salmon in Foil! We love a good crispy-on-the-outside charred fish, so we were a little skeptical at first. But this method results in one delightfully moist, perfectly seasoned fillet of salmon! It tastes completely irresistible, and the best part? It could not be easier. No nervously flipping the fish and worrying about sticking to the grill grates. Place it right in the foil and go!
How to grill salmon in foil: some tips!
All you need to know for this one: what grill temperature for salmon, and how long to grill salmon in foil? 6 minutes with the foil closed, then 1 to 5 minutes with the foil open. Here are the pointers, or jump to the recipe below for all the specifics:
Preheat the grill to medium high: that’s 375 to 450 degrees.
Place the salmon on foil. Brush it with olive oil and season it (more on that below). Close the packet and seal it up.
Grill 6 minutes with the foil packet closed. Then open the foil packet and grill 1 to 5 more minutes with the foil open, until the salmon is tender and pink or the internal temperature reads 125 to 130F at the thickest part.
That’s it! Spritz the salmon with lemon and serve. No flipping, no babying required.
What to expect from grilled salmon in foil (vs on the grates)
Making grilled salmon in foil is by far the easiest method for grilling fish out there. There are a few tradeoffs with Classic Grilled Salmon, where you grill the fish right on the grates. Here’s what to expect:
Classic grilled salmon comes out with a crispy top and charred flavor. If you love a crispy top to your salmon, you’ll want to use this method instead. Cook it right on the grill grates, then flip and finish cooking.
Grilled salmon in foil comes out perfectly moist. The top does not crisp up here, and you won’t get as much charred grill flavor because the foil acts as a barrier. But this method is extremely easy and the fish comes out incredibly tender and delicious!
There are so many ways to season salmon! This recipe has a basic seasoning but it’s incredibly delicious and perfectly salted. Here are a few pointers to note about seasoning salmon:
Use ½ teaspoon kosher salt for every 1 pound salmon. Use a little less if you’re using a seasoning blend with added salt.
Garlic powder, onion powder and cumin add just a hint of complexity (see below).
Spritzing with lemon is a must! You can also top with fresh chopped herbs.
Or, try our Magic Seafood Seasoning. This Salmon Seasoning has incredible flavor, and you can mix up a big batch in advance.
Grill the lemon wedges if you’d like
Want to step up this recipe a bit? It’s not necessary, but we also grilled the lemon wedges right along with the salmon! It doesn’t change the flavor too much, but the charred look on the lemon wedges does add a little bit of fun to the recipe.
That’s it! All you need to know about grilled salmon in foil. We hope you love it: let us know what you think in the comments below!
What to serve with grilled salmon in foil
There are so many great sides to pair with grilled salmon in foil: and since your grill is fired up, why not use it too? Here are a few of our top grilled sides and a few more salad options for a perfect summer dinner:
Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)
Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
Keywords: Grilled salmon in foil, how long to grill salmon in foil, how to grill salmon in foil
This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.
Fire up the grill, because here’s an easy summer dinner recipe ready to impress…Grilled Shrimp Salad! This one is all about the season: flip flops and cicadas humming and the clinking of ice cubes in a tall glass of homemade lemonade. The first bite is a burst of flavor: smoky shrimp, savory feta and the tangy burst of a fresh tomato vinaigrette. Throw a few extra veggies on the grill, and you’ve got an impressive summer dinner in for all your patio meals.
Elements in this grilled shrimp salad
This grilled shrimp salad recipe is full of massive flavor. The main idea: you’ll grill shrimp on skewers and add some veggies alongside, also on skewers. Whip up a quick creamy dressing, then serve them all over greens. Here are the basic elements:
Shrimp, medium-sized (see below)
Yellow bell pepper
Tomato Vinaigrette dressing
What to look for when buying shrimp
There’s lots of variation at the store when it comes to buying shrimp. Here’s what we prefer for this grilled shrimp salad recipe:
Medium to large shrimp: Try to find 26-30 per pound size, if you can
Tail on or peeled: Tail on looks the prettiest, and helps so it doesn’t dry out on the grill. You can use fully peeled if you like: just keep an eye on it
Deveined: This is preferable to save a step of deveining
Fresh or frozen: You can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp while you’re preheating.
Wild caught (US if possible): Wild caught is the most sustainable option. Look for shrimp that’s caught in the country where you live!
Tips for grilling with skewers!
This grilled shrimp salad recipe works with or without skewers. We like using skewers because it presents a nice visual and they’re easy to grill. But if you don’t have them, you can throw both the shrimp and veggies right onto the grill. Here’s what to know:
Soak wooden skewers. If you’re using wooden skewers, soak them about 20 minutes so they don’t burn on the grill. You can do this while preheating!
Thread the shrimp on and make them just touch. This helps to minimize spinning when you’re flipping them, and helps keep the shrimp in place.
Alternate directions of the tails. This makes for a stunning visual: see below.
Make the homemade tomato vinaigrette
The stunning centerpiece of this grilled shrimp salad? The dressing! This homemade Tomato Vinaigrette takes 2 minutes to whip up in a blender and it’s bursting with ripe, summery tomato flavor. If you don’t have ripe tomatoes on hand, skip to the next section. But we highly recommend seeking them out for this recipe! All you need to do is blend these ingredients in a blender until creamy:
1 ripe tomato
White wine vinegar
It’s truly stunning! We hope you love it as much as we do. But if you prefer another dressing…
Other dressings for grilled shrimp salad
There are lots of other homemade dressing ideas for grilled shrimp salad. Of course, if you’re running low on time, use store-bought! There are lots of great options out there these days, many of which are organic. Opt for homemade, and we recommend these creamy dressing options:
Preheat:Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
Prep the shrimp: Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
Prep the vegetables: Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.
Make the vinaigrette: Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).
Grill the veggies and shrimp: Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
Assemble the salad: In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.
These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.
Ready for the best best, easiest summer side dish? Let’s make Veggie Kabobs! Perhaps you’ve made these before without a recipe. But you’ll know, the veggies risk coming out under-seasoned and over-cooked. Here’s our best method for making veggie kabobs with a simple seasoning blend. All the best veggies come out cooked to perfection! It’s the ideal summer side dish for a grilled dinner. Let’s waste no time and get right to it.
Best vegetables for veggie kabobs
Sure, you can mostly use any veggies you want. But some veggies are not ideal here. The trick? Use veggies that all cook in a relatively similar timeframe. That means no extra hard veggies like carrots or potatoes. Here are the best vegetables for veggie kabobs:
Bell peppers, multi-colored for a beautiful look
Red onion or white onion
Zucchini or yellow squash (or a combination of both)
Other ideas? Pineapple adds a nice sweet and savory combination. Small 1 to 2-inch sections of corn on the cob works, and so does diced eggplant. You can use cauliflower, but we recommend steaming them first (see Grilled Cauliflower).
What to avoid? Broccoli and asparagus are too hard to skewer. Carrots and potatoes should be avoided, or parboiled. Brussels sprouts also aren’t ideal for skewers, as they take slightly longer than the above veggies.
Tips for chopping for vegetable skewers
Once you’ve selected your veggies, here’s what to note for the skewering process:
Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked.
If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop.
Or, use metal skewers! We purchased some metal skewers to save us from the soak. (Worth it.)
Seasoning for veggie kabobs
How to season veggie kabobs? You can make marinated veggie kabobs, but we prefer just throwing them on the grill with olive oil and seasonings. Here’s what we’ve found makes a killer seasoning blend. Throw on equal parts of:
Smoked paprika (a smoky version of regular paprika you should be able to find at your local grocery; see more info here)
Or, brush with BBQ sauce or teriyaki
A variation we often take on these veggie kabobs? Brushing the veggies with a sauce! Skip the seasonings above and just go with the sauce. You’ll want to do it twice: once before they go on the grill, and then a generous slather afterwards. Here are a few sauces we’ve tried and loved:
½ teaspooneach*garlic powder, onion powder, dried oregano, smoked paprika, and kosher salt
Fresh ground black pepper, to taste
Optional: lemon wedges
Preheat a grill to medium-high heat (375 to 450 degrees).
If using wooden skewers, soak them at least 20 minutes.
Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
Place the skewers directly on the grill. Grill 10 to 12 minutes until tender and blackened, turning every few minutes. If desired, spritz with lemon wedges before serving.
*You can also brush the skewers generously with BBQ sauce or teriyaki sauce before grilling and then after grilling.
BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce — does it get any better? This is the best recipe for making perfect BBQ chicken for all your summer gatherings and cook outs. Continue reading “Barbecued C…
BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce — does it get any better? This is the best recipe for making perfect BBQ chicken for all your summer gatherings and cook outs.
What’s Beer Can Chicken, you ask?! A whole chicken cooked upright with a can of beer as its base. The reward? Tender, falling-off-the-bone chicken that’s moist on the inside, crispy on the outside. Continue reading “Beer Can Chicken” »
What's Beer Can Chicken, you ask?! A whole chicken cooked upright with a can of beer as its base. The reward? Tender, falling-off-the-bone chicken that's moist on the inside, crispy on the outside.
Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert. Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert. Don’t want to grill? Make Roasted Peaches instead! Ingredients for grilled peaches These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches: Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft […]
Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert.
Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert.
These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches:
Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft or they’ll turn mushy on the grill.
Neutral oil like grapeseed or canola (here’s more)
How to find ripe peaches
It can be hard to find perfectly ripe peaches: so make sure to buy them during peach season! It’s great to buy them from your local farmer’s market if peaches are grown near you. Here are a few tips on shopping for ripe, juicy peaches:
Choose peaches that are still slightly firm, but that give way slightly when you press gently against them.
Ripe peaches should also smell fairly strong and should be bright in color. Any kind of peach works for this recipe; white or yellow, it doesn’t matter as long as the peach is super ripe!
Tips on how to grill peaches
Peaches can go directly onto the grill grates. You’ll just need to know a few basic items: grill temperature and approximate timing. Memorize that and then make grilled peaches on repeat all summer! Here’s what you need to know (or jump to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
Cut the peaches in half, rub with oil, and sprinkle the tops with brown sugar.
Grill 4 minutes cut side down, then flip and cook 3 minutes until the peaches are soft and tender.
Toppings for these grilled peaches
These grilled peaches are just sweet enough on their own: but they’re meant to have toppings! Adding vanilla ice cream takes them from good to amazing status. Here’s what we’d suggest serving them with:
Drizzle of honey or maple syrup: Don’t forget this! It adds the final sweetness.
Fresh mint leaves: Fresh mint adds a delicious nuance of flavor, and a beautiful color.
Vanilla ice cream: The final touch: melty vanilla ice cream! This is what transforms the grilled peaches into the perfect dessert with a “peaches and cream” vibe. (It reminds us of our favorite peach pie!)
More topping ideas!
Topping the grilled peaches is the fun part, and you can get creative! Here are some more ideas for tasty ways to serve them:
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream. Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold. Ingredients for grilled bananas There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas: Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at) Maple syrup: Use pure maple syrup: you could also use […]
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream.
Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold.
Ingredients for grilled bananas
There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas:
Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at)
Maple syrup: Use pure maple syrup: you could also use honey if desired
Rum: Add in a splash of rum if you like! This channels the bananas foster vibe even more
Vanilla ice cream: Topping with melty vanilla ice cream takes it to star status
Chopped pecans: Optional, but the toasting crunch adds a finishing touch
How to cut bananas for grilling (leave the peel on!)
Here’s the important part for grilling bananas! Well, two things. Here’s what to know:
Keep the peel on. You’ll grill the banana in the peel: so don’t peel them! The peel acts as a protective barrier, almost like a pan. It keeps the banana together and makes it easy to flip.
Slice lengthwise. Slice the banana in half lengthwise so that it forms two long boat-shaped pieces.
Tips on how to grill bananas
Once you’ve cut your bananas, keeping them in the peel, you’re ready to grill! All you need to know at this point is the grill temperature and approximate timing. Memorize that and then make them on repeat all summer! Here’s what you need to know (or jump right to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
Cut the bananas in half with the peel on. See the notes above.
Brush the tops with the maple syrup and spices.
Grill cut side down for 3 to 4 minutes, until you get those lovely char marks.
Flip and grill cut side up for 4 to 5 minutes. This finishes the cooking.
Use a spoon to scoop the bananas out of the peels. Garnish and enjoy!
Add toasted pecans or glazed pecans
Top these grilled bananas with vanilla ice cream for a showy, restaurant-style dessert! We also like using chopped pecans to add a satisfying crunch. You can use plain pecans for this. But if you’re looking for big wow factor, here are a few other options:
Toasted pecans: Simply heating pecans in a skillet for a few minutes brings out a beautiful nutty flavor. You can taste the difference! Go to How to Toast Pecans.
Maple glazed pecans: Even better, glaze your pecans with maple syrup so they have a sweet, crunchy coating. Go to Glazed Pecans.
Toppings for grilled bananas
Topping the grilled bananas is the fun part! While we loved it as specified, here are some more topping ideas:
Call them kabobs, kebabs, or shish kebobs, what’s a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers. Continue reading “Beef Kebabs” »
Call them kabobs, kebabs, or shish kebobs, what's a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers.