Here's a healthy burger. (See, I've stopped using "healthful" which I still think is more correct in describing a food item than "healthy" but I hate being the only correct one...no, I don't.)It's really a "healthful" burger.

1/2 cup chopped fresh parsley
1 lb lean ground turkey
1/2 Tsp each salt and freshly ground black pepper
1 Tbsp Worcestershire sauce & Dijon mustard
1 tsp garlic powder
2 oz crumbled feta cheese
4 1/4-inch thick slices red onion
1 medium-sized tomato, sliced
4 whole-wheat hamburger buns, toasted

In a medium bowl, mix everything and make equal-size patties.

Grill over medium heat for about 5 minutes per side or until done. Remember, it's turkey so forget "rare". Put burgers on buns. Top with onion & tomato slices and anything else you desire; garnish with parsley, if desired. Slap on the top half of the bun and serve.

This is a very “adjustable” dish. Just let your heat tolerance dictate whether you choose the low or high end of the pepper amounts. Like it really hot? Leave some pepper seeds in the mix. WOW!

1/2 cup mayonnaise or salad dressing
1 chipotle pepper in adobo sauce, finely chopped
1/3 cup finely chopped onion
2 to 5 fresh jalapeno peppers, seeded & finely chopped
1 tsp Tapatio or another sauce
4 cloves garlic, minced
1 & 1/2 lb lean ground beef
4 oz Monterey Jack cheese, sliced
6 hamburger buns, split and toasted

In a small bowl, combine mayonnaise and chipotle pepper.

In a large bowl, combine chopped onion, jalapenos, hot sauce, and garlic. Add ground beef; mix well. Make six 3/4-inch-thick patties. Grill directly over medium heat for 12 to 14 minutes or until burgers are almost done, flipping once halfway through grilling.

Top burgers with cheese slices and grill, covered, until cheese melts. Serve burgers on buns with mayonnaise mixture - and plenty of cold liquid refreshment.

Usually, I like steaks thick but when you want to stay well below our 30-minute limit buy them skinny.

4 3/4-inch thick strip steaks (about 8 oz each)
2 tsp chopped fresh thyme
2 large cloves garlic, minced
1/2 tsp pepper
2 Tbsp shredded Parmesan cheese
Salt

Combine thyme, garlic and pepper and press evenly onto beef steaks. Place steaks on rack over medium heat. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, (Opposed, as I am, to “well done”, I won’t even give you the timing for that sort of steak-abuse) turning once.

In the last 2 minutes of grilling, sprinkle with cheese. Season with salt, to taste.

Who says you can only use the grill for meat or fish? This is one exciting way to barbecue a vegetable as an entrée.

4 large portabella mushroom caps
1/2 cup olive oil
1 cup each green, red, yellow & orange peppers, sliced
thinly-sliced onion rings
Italian seasoning
2 slices provolone or mozzarella cheese

Clean off the portabella cap, cut off stem close to cap and chop it, the stem, not the cap.

Heat the olive oil in a saute pan, add the peppers, onion, and chopped stem and saute until just tender. Set aside for a moment and use a pastry brush dipped in the olive oil from the bottom of the pan to oil both sides of the portabella caps

Then, with the underside of the the caps up, lay on the veggie mixture, transfer to the heated grill and cook for about 3-4 minutes over medium heat.

Finally, put the cheese on top of the peppers, grill until cheese is melty and get these beautiful shrooms in front of your eaters while they're hot.

Yes, if you plan ahead and want to take the extra step, marinating for hours is good with most dishes. But if you only have your usual short time available this brief dunking will still enhance the meat’s flavor and help it brown up faster.

1/4 cup soy sauce
1 tsp minced peeled fresh ginger
1/2tsp minced garlic
1 Tbsp honey, molasses or hoisin sauce
1/4tsp ground black pepper
½ lime
1 & 1/2 or 2 lb boneless rib-eye, skirt or strip steak (you might need to buy more than one)

Place your grill rack about 4-in from the heat source, coat with nonstick spray and heat it up. Mix together the first 6 ingredients, squeezing juice from lime.

Place the steak in this sauce and let it sit for 5-8 minutes, flipping once. That’s really as much marinating as you need for this recipe.

Any remaining sauce is poured on the steak as you grill it.

If you like chocolate-coated frozen bananas I think you’ll love these warm ones with melted chocolate all over them. Even if frozen ones aren't a favorite, these will be.

4 firm but ripe bananas
1 large dark-chocolate bar

With both ends facing up carefully slice through the skin down the center, lengthwise – do not cut into the banana. Peel back the skin and make 4 horizontal (across) slices into the banana, about 1/2 inch apart. Stick a piece of the chocolate bar into each slice, re-close the peel and wrap in foil. Lay the banana on its side, on the grill over medium heat for about 10 minutes or until the banana feels sort of squishy.

This is a great way to inaugurate your new indoor grill (or do it on your old outdoor one).

1 egg, slightly beaten
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
2 Tbsp fine dry bread crumbs
2 Tbsp snipped fresh basil or 1 tsp dried
2 Tbsp ketchup
1 clove garlic, minced
1/4 tsp each salt & black pepper
1 lb lean ground beef
Nonstick cooking spray
4 whole wheat burger buns, split and toasted
Fresh basil leaves (optional)
4 tomato slices

In a medium bowl combine all but the beef.

Add the beef, mix well, and shape into four 3/4-inch-thick patties. Place patties on the grill rack. If using a covered grill, close lid and grill until internal temperature reaches 160 degrees F, about 6 minutes. Outside, over medium heat on an open grill, they should take about 5 or 6 minutes per side.

Serve on buns with basil leaves and tomato slices.

Can't you just see those goofy-looking critters swimming around crazily and bumping into each other? You might even see them swimming up to greet one of their big adversaries.

24 fresh or frozen large shrimp in shells
1/2 cup Jack Daniel's bourbon grilling sauce or similar
1/2 tsp. chili powder
8 slices prosciutto
Couscous (optional)

Thaw shrimp, if frozen amd peel and devein them. Rinse shrimp; pat dry with paper towels. Set shrimp aside.

In a small bowl, stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one prosciutto strip around each shrimp. Thread shrimp onto four long metal skewers, leaving 1/4-inch spaces between pieces. Brush shrimp with sauce. For a charcoal grill, grill shrimp on the rack of an uncovered grill (or open if it's a gas grill)directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce.

Serve over couscous or rice.

I can’t think of a better use for chipotle Tabasco which becomes magical when you get it together with lime juice and honey. Make this quick chick dish soon.

1/4 cup fresh lime juice
1/4 cup olive oil
2 & ½ Tbsp chipotle Tabasco
3/4 tsp salt
6 large skinless boneless chicken thighs (2 & 1/2 Ib)
2 tsp mild honey

While the grill is heating, mix the lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large zipper bag and add just 1/3 cup of the marinade (keep the rest for the sauce ). Seal the bag, forcing out excess air, and allow the chicken to soak in it for about 10 minutes - all right, “marinate” in it. Be sure to dispose of the marinade when you remove the chicky.

Stir honey into the marinade remaining in the cup until it blends in and your sauce is made.

Grill chicken on lightly oiled grill rack, covered if using a gas grill, flipping the chicken occasionally and moving it around to avoid flare-ups (since you would look funny with no eyebrows) until just cooked through, 8 to 10 minutes total.

Brush both sides of the chicken with some of reserved sauce, then give it another minute, flipping it once, until lightly browned.

$16 a pound prosciutto on the grill? Don't worry, this quick and easy uses just a dollar's worth and it's safely rolled up in a flattened chicken breast. And the sauce will take about a minute to create. Read on.

1/4 cup dry white wine
2 tsp snipped fresh thyme or 1/2 tsp crushed dried thyme
4 not-too-big skinless, boneless chicken breast halves (about a pound total)
4 thin slices prosciutto (about 1 oz total)
2 oz fontina cheese, thinly sliced
Fresh thyme (optional)

For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 teaspoon dried -be sure to crush it between your hands - thyme. Set aside.

Flatten breasts between 2 pieces of plastic wrap with the flat side of a meat mallet. Try for an eighth inch thick rectangular shape.

Lay a slice of prosciutto then a slice of the cheese on each chicken piece. Starting from bottom edge, roll up jelly-roll style and secure with wooden toothpicks.

Grill chicken on the rack of an open grill directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce.

Garnish with more fresh thyme when you serve them so there's no doubt that this is a "fancy" grilling experience.

I like my burgers and hot dogs with only tomatoes added. I know I’m the exception since most seem to accept or ask for “everything”. If you’re in this majority maybe you’ll go crazy for this so quick steak creation – or not.

1 Tbsp catsup
1 Tbsp water
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1/4 tsp salt
Dash pepper
1 & 1/2 pound boneless sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt, and pepper.

Grill steak on an uncovered grill directly over medium-hot coals or a gas burner for 5 or 6 minutes.

Brush with sauce and continue to grill to desired doneness, allowing about 7 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Sure, you can make this quick and easy appetizer in the kitchen, but if the weather’s nice and you’re in a grilling mood why not take it outside. You know almost anything tastes better done on the barbecue grill (I almost said “on the barbie”; that was a close one.)

1 cup chopped, peeled and seeded roma tomatoes
1/2 cup snipped fresh basil
1 Tbsp olive oil
2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
For garlic butter: 1/4 cup butter, softened
1 tsp minced garlic
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 16-oz loaf baguette-style French bread, bias-sliced to 3/4-inch thick
1/2 cup freshly shredded Parmesan or Romano cheese

For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside.

For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper.

Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned.

Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. Remove from grill. Serve immediately.

Remember potatoes roasted over an open fire? Most of the time they ended up charred with an edible center about the size of a walnut - but, you loved them.

Well, these quick and easy sliced spuds are 100% edible and 100% delicious.

1 tsp dried thyme, crushed
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp pepper
3 large Yukon gold potatoes cut into 1/4-inch slices
1 sweet onion, sliced thin
2 Tbsp olive oil
1/4 cup light dairy sour cream (optional)
1 Tbsp snipped fresh chives (optional)

For seasoning mixture, combine thyme, garlic salt, paprika, and pepper; set aside.

Fold a 36x18-inch piece of heavy non-stick foil in half to make an 18-inch square and place the potato slices and onion slices in the center. Drizzle with oil. Sprinkle with seasoning mixture. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

Place the packet on the rack of an open charcoal or closed gas grill for 20 to 25 minutes or until potatoes are tender.

To make this dish a little more special offer sour cream and chives as a garnish.

A bunch of eaters? This is an appetizer. Just a few? It's your main dish. Either way very quick and easy.

12 oz pork tenderloin
12 oz skinless, boneless chicken thighs
16 6-inch wooden skewers
Salt and pepper
Chipotle Barbecue Sauce (see recipe below)

Cut pork & chicken into 1-inch cubes. Thread 3 pork pieces on 8 of the skewers, leaving 1/4 inch between pieces. Thread 3 chicken pieces on each remaining 8 skewers, leaving 1/4 inch between pieces. Place skewers on a tray. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate at least 10 minutes to a couple hours.

Meanwhile, prepare Chipotle Barbecue Sauce. Chipotle Barbecue Sauce:

In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup. Preheat grill and place kabobs on the grill rack. If using a covered grill, close lid to shorten cooking time.

With grill cover closed grill pork about 6 minutes until slightly pink in center and juices run clear and the chicken about 5 or 6 minutes more, slathering both with the sauce halfway through cooking. Turn the kabobs over when you apply the sauce.

If it’s a crummy, rainy day, arrange all of the kabobs on the rack of an unheated broiler pan and broil in your oven 4 to 5 inches from the heat, turning once and laying on the sauce. This method will probably reduce cooking time by 2 or 3 minutes.

Yes, you can make quesadillas on the grill without dumping the insides into the fire. Use a flat - no sides – cookie sheet to build them quick – ly & easy – ly. Then just slide them off the sheet onto the grill and when it’s time to turn them the filling will be set a bit and less prone to dumping. This is a delicious recipe to practice on.

8 oz bulk chorizo or Italian sausage
1/3 cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6 or 8-inch flour tortillas
1 Tbsp canola oil
l 1 cup (4 oz.) shredded Monterey Jack or queso fresco
2 Tbsp snipped fresh cilantro or parsley

For filling, in a medium skillet cook sausage, onion, and garlic In a medium-hot skillet until meat is brown and onion is tender. Drain off fat. To remove at least some of the fat pat the mixture with paper towels. Stir in jalapeno pepper and set aside.

Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet for assembling. Spread the meat mixture over tortillas on baking sheet.

Combine cheese and cilantro or parsley and sprinkle on the mixture. Top with the remaining tortillas and brush with the remaining oil.

Take the baking sheet/tray to the grill and carefully slide the quesadillas oton the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are just starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.

These quick & easy beans are a perfect accompaniment for any meat that you grill. The meat in the recipe is a portion of whatever you are making as the main course so start with enough to use 6 oz of it for the beans.

1 & 1/2 lb canned pinto beans
1/2 yellow onion, chopped
6 oz barbecued meat, chopped
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 Tbsp Lawry's Seasoning or similar
1 tsp coarsely ground black pepper
1 tsp chili powder

Saute onions on high heat for 2 to 3 minutes or until translucent. Reduce heat to low-medium & add the meat and beans and cook until well heated, about 8 to 10 minutes

While the beans and meat cook, blend the spices together.

Add spice blend to the beans and stir in well. Serve.

If you’re into French cooking you probably know that walnut oil can give vegetables a very special kick. The red pepper flakes don’t hurt either.

Add the taste provided by cooking on the grill and you'll hardly know that this is a quick & easy veggie dish.

2 Tbsp walnut oil
1 Tbsp olive oil
2 tsp snipped fresh rosemary or 1/2 teaspoon dried rosemary
1 clove garlic, minced
1/2 to 1 tsp crushed red pepper
1/2 teaspoon salt
2 medium red onions, cut crosswise into 1/4-inch slices
2 medium zucchini, quartered lengthwise
2 medium yellow summer squash, quartered lengthwise

In a small bowl stir together walnut oil, the 1 Tbsp olive oil, the rosemary, garlic, red pepper, and salt. Brush the onions, zucchini, and yellow squash with some of the oil mixture.

For a charcoal grill, grill vegetables on the rack of an uncovered (covered for a gas grill) grill directly over medium heat for 5 to 6 minutes or until crisp-tender and lightly browned, turning and brushing once with the remaining oil mixture.

Serve immediately.

Itsa da sauce that makes this "Italian". But I suppose it could just as easily be "Greek". But definitely not "Asian". Whatever you call it, it's quick & easy and go-o-o-d.

1 1-lb USDA Choice boneless beef sirloin steak, 1-inch thick
4 3/4-inch slices Italian bread
1 medium onion, thinly sliced and separated into rings
1 cup mesclun

For Sauce:
1 cup loosely packed Italian parsley
3 Tbsp olive oil
4 tsp lemon juice
1 Tbsp capers, drained
2 cloves garlic, minced
Dash salt
Dash bottled hot pepper sauce

Grill steak on the rack of an uncovered grill over medium coals or gas fire until desired doneness, turning once halfway through grilling. Figure about 16 total minutes for medium-rare and 20 for medium done-ness.

Create the sauce while steak is grilling. In your blender or processor combine parsley, olive oil, lemon juice, capers, garlic, salt, and hot pepper sauce. Cover - don't you hate when you forget to do that? - and process until nearly smooth, stopping and scraping sides as necessary. Set aside.

When steak is done remove and lay bread slices on the grill for 2 or 3 minutes until bread is lightly browned, turning once halfway through grilling.

When bread is ready arrange onion rings and mesclun on bread slices, top with very thinly-sliced steak and drizzle on the sauce.

That’s not “chili bean” but “chili” and “bean”. If you follow the directions for the meat and the beans exactly you’ll have one of the more healthful burgers you can grill.

1/2 lb extra-lean ground sirloin
1/2 cup canned fat-free refried beans
2 Tbsp onion, finely chopped
1 garlic clove, minced
1 jalapeño chile, seeded and minced
2 tsp chili powder
1/2 tsp salt
1/8 tsp freshly ground black pepper
Canola oil spray

Lightly mix together the meat and beans until well combined. Mix in the onion, garlic, jalapeño, chili powder, salt, and pepper. Gently form the mixture into four 4-inch patties.

Spray your bbq grill rack with canola oil and carefully (they crumble easily) place burgers over medium heat. Cook about 5 to 7 minutes per side gently flipping just once. Serve immediately with satisfaction over the absence (mostly) of nasty fat.

Don’t you hate it when you lose half your cheese from a cheeseburger when it runs off and into the fire? Then put the cheese inside. We suggest a couple cheeses here but you can use just one or a different combination and get a great, “neat” cheeseburger.

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 lb lean ground beef
1 Tbsp Worcestershire sauce
1 1/2 tsp paprika
1/4 tsp freshly ground pepper

Preheat a grill to medium-high or preheat the broiler.

Combine cheeses in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties.

Mound 2 Tbsp of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

Lightly oil the rack & grill the stuffed patties over medium-high heat, about 3 or 4 minutes per side for medium-well. (Don’t press the burgers as they cook or they'll split open and you’ll still lose some of your cheese.)

Prefer to broil inside? Cover your broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well.

In either case, let the burgers stand (or lie) for 5 minutes at room temperature before serving.

Be sure to have the exhaust fan on when you make this dish since the hot curry powder is mighty powerful. Better yet, use the side burner on your grill if you have one.

6 6-oz. fresh or frozen ahi (yellowfin) tuna fillets, 1/2 to 3/4 inch thick
1 recipe Spicy Sweet Grill Sauce (below)
1 large mango, seeded, peeled, and diced
Fresh cilantro sprigs (optional)

Sauce

2 Tbsp hot curry powder
1/3 cup mango chutney
1/4 cup rice cooking wine (mirin)
2 Tbsp rice vinegar
2 tsp finely shredded lime peel
2 Tbsp lime juice
4 tsp soy sauce
1 Tbsp snipped fresh cilantro
1 & 1/2 tsp grated fresh ginger
1 clove garlic, minced

Heat a small skillet over medium-high heat, add curry powder; cook and stir about 2 minutes until lightly toasted.

In a small bowl, combine curry powder, chutney,wine, vinegar, lime peel, lime juice, soy sauce, cilantro, ginger, and garlic. Use with Tuna or cover and chill for up to a week.

Tuna

Rinse tuna; pat dry with paper towels. Sprinkle with salt and pepper. Place about 1/2 cup of Sweet and Spicy Grill Sauce in a shallow dish; dip fish into sauce, coating both sides. Discard sauce from dish.

Place fish in a greased grill basket or on a greased grill rack directly over medium heat; grill for 7 to 9 minutes turning once halfway through grilling (a little pink in the center is your goal).

3. Serve with remaining sauce and mango chutney. Garnish with cilantro if you want "fancy".

Be sure you grate the veggies really well so they don't over-power the chicken. (What? Veggies over-powering anything?)

1 lb ground chicken meat
2 green onions, chopped
1 small zucchini, grated
1 carrot, peeled and grated
1 Tbsp chili powder
3/4 tsp salt
1/4 tsp ground cumin
1/8 tsp ground cayenne pepper

In a medium bowl, combine - with your hands - ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper just until well blended, don’t over-do it. Shape ground chicken mixture into four patties, handling meat as little as possible. When you’re finished mixing and shaping wash your hands very well; that cayenne is HOT stuff. Place burgers on your pre-heated grill and cook for about 5 or 6 minutes per side. If it’s just too rotten outside grease a 12-inch skillet with cooking spray and heat it over medium-high heat on your stove until it’s very hot. Transfer patties to skillet and cook as above.

Oh, boy! Blue cheese, butter, fresh basil - AND a great hunk of Choice beef. Add grilled skinny Frnch-style green beans, the ones that cost so much, and you are in carnivore heaven.

1/2 cup butter softened
]/2 cup crumbled blue cheese
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh basil
1 clove garlic, minced
2 12 oz boneless New York-cut beef loin steaks, 1 inch thick

Grill the beef until they are as done as you like them, turning once halfway through grilling.

In case you don't have your own timing formula try 8 to 14 minutes for medium-rare and 12 to 18 minutes for medium.

For butter mixture, while steaks are grilling stir together butter, blue cheese, parsley, basil, and garlic. To serve, top each piece with a generous tablespoon of butter mixture. (You can cover and chill the remaining butter mixture for another time but you might want use some on the accompanying veggies).